IFT Live 2014

Friday, December 19, 2014
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Product Development

Cooking Up Science 2014 Recipes

IFT showcased exhibitors’ products through innovation and cooking demonstrations in our new “Cooking Up Science” Theater—Booth 5647. Each day of the IFT Food Expo, chefs showcased how exhibitor-sponsored ingredients can be used to make… Read more

August 5, 2014 3:47 pm Kelly Hensel no comments

Video: Ingredients Pack a Protein Punch

Protein Video

Consumers are increasingly looking for extra protein in their snacks and meals to keep their muscles in shape, help them curb hunger pains between eating occasions, and for general well-being. Many exhibitors at the 2014 IFT Food Expo showcased… Read more

July 10, 2014 4:03 pm Bob Swientek no comments

Video: Natural Colors Shine at Food Expo

Natural Colors Video

Many consumers today are demanding foods free from artificial dyes and colors, making it crucial for manufacturers to reformulate their products with naturally derived colorants. These colors must be light-, heat-, and pH-stable, yet they must also… Read more

July 10, 2014 2:45 pm Melanie Zanoza Bartelme 1 comment

Video: Spices Heat Up Food Expo

Spicy Heat Video

Now more than ever, the U.S. food market is a mix of foods that range in flavor from mild to spicy to downright blistering. Manufacturers are infusing food products with an array of spices—everything from adobo and anise to cumin, coriander, and… Read more

July 10, 2014 2:20 pm Mary Ellen Kuhn no comments

Video: Fat & Oil Solutions at Food Expo

Fats & Oils Video

Fats and oils are essential ingredients for the flavor and texture of foods. But having better-for-you options available is critical to the health of the population. So ingredient makers are working hard to deliver fats and oils with improved… Read more

July 10, 2014 2:10 pm Mary Ellen Kuhn 1 comment

Video: Clean Labels Showcased at Food Expo

Clean Label video

More than ever before, consumers want to know exactly what is in their food. They want to recognize the ingredients listed and prefer natural foods with no additives or preservatives. This desire for a clean label has posed many formulation… Read more

July 8, 2014 10:01 am Kelly Hensel no comments

Packaging Innovations from Retail to the Red Planet

Seafood in outer space

In this Tuesday morning session titled “Seafood Packaging From Around the World to Out of This World,” speakers discussed recent advancements in packaging seen in the marketplace before addressing further packaging challenges as they relate to… Read more

June 24, 2014 12:41 pm Melanie Zanoza Bartelme no comments

Clean Label is the New Natural

Mintel presentation

There were 2,363 food product recalls in 2011. This is the fact that David Jago, Director of Innovation and Insight at Mintel, shared with attendees at the company’s Ingredients and Innovation Zone (Booth 1641) on Monday afternoon. “The result… Read more

June 24, 2014 11:27 am Kelly Hensel no comments

Vegetables Are More Than a Side Dish

Vegetable Juice

Try a variety of vegetable-inspired product concepts and learn how vegetable ingredients provide flavor, health attributes, texture, and visual appeal to products at Vegetable Juices Inc., Booth 3512. Cool off in the New Orleans heat by sampling… Read more

June 24, 2014 11:00 am Karen Nachay no comments

Boosting Protein with Dairy

Dairy products

Dairy proteins can help consumers maintain a healthy weight, curb hunger, enhance exercise recovery, and maintain muscle when part of a higher-protein diet, according to the U.S. Dairy Export Council (USDEC), Booth 4529. Join experts from USDEC at… Read more

June 24, 2014 10:00 am Karen Nachay no comments

Life Is Like a Box of Bugs

cricket bars

Because of the deleterious effect animal agriculture has on the water supply and other natural reserves, new food sources must be considered. The practice of growing and consuming animals for protein is not sustainable. So what’s the alternative?… Read more

June 23, 2014 5:52 pm Toni Tarver no comments

Ingredion Partners to Distribute Pulse Ingredients

Ingredion Incorporated (booth3641) has partnered with Alliance Grain Traders Inc. (AGT) to distribute its pulse flours, protein and bran ingredients in the United States, Canada, China, most of Europe, North Africa and the Middle East. Product… Read more

June 23, 2014 3:50 pm no comments

Challenges of Using Natural Antimicrobials in Foods

The desire for a cleaner label is just one reason that food scientists are turning to natural antimicrobials in foods, according to P. Michael Davidson, Univ. of Tennessee, who presented at the Monday morning session “Emulsion Based Delivery… Read more

June 23, 2014 2:43 pm Kelly Hensel no comments

Kikkoman Showcases Umami Enhancement, Sodium Reduction

A range of flavorful sauces help to reduce sodium and enhance umami taste in product concepts introduced by Kikkoman Sales USA, Booth 3040. Two of the concepts were inspired by Cajun cuisine but have a spicy kick from one of the more popular hot… Read more

June 23, 2014 1:00 pm Karen Nachay 2 comments

A Hot Topic Dialogue on GMOs

Chef

The Hot Topic Session on genetic modification at 8:30 a.m. Monday morning drew a large audience in the Morial Convention Center, which isn’t surprising because food industry topics don’t get much hotter than GMOs. As the presenters pointed out,… Read more

June 23, 2014 11:27 am Mary Ellen Kuhn no comments

ADM Features Versatile Range of Ingredients

Looking to add extra protein and fiber to foods and beverages? Need to solve formulation challenges in beverage applications? How about formulating decadent chocolate beverages and desserts with various cocoa ingredients? Well, join the experts at… Read more

June 23, 2014 10:30 am Karen Nachay no comments

Food Ingredients for Pets: Regulatory Hurdles

Pet Food

Session 216 June 24; 10:30 a.m.–12:00 p.m. Room 383–385 The U.S. Federal Food Drug and Cosmetic Act was amended in 1958 to include a definition of food (i.e., the term “food” means articles used for food or drink for man or other… Read more

June 23, 2014 10:00 am Kelly Hensel no comments

Innova’s Taste the Trend Turns 10

The 2014 IFT Food Expo marked the tenth anniversary of Innova Market Insights’ Taste the Trend Pavilion display (Booth 3651) at the show, and Innova observed the occasion with an upgraded, visually enhanced presentation of its annual cutting-edge… Read more

June 22, 2014 7:16 pm Mary Ellen Kuhn no comments

Nutrition Labels’ New Style Should Generate New Product Models

Nutrition Facts

Session 080 June 23; 8:30 am – 10 am Room: 395 The U.S. Food and Drug Administration (FDA) has proposed an overhaul of the Nutrition Facts label, and the changes will take effect 60 days after publication of the final rule(s). The proposed… Read more

June 22, 2014 2:30 pm Toni Tarver no comments

Join the Centennial Celebrations

Let the good times roll! A company and an iconic image in the food world are celebrating 100 years at the 2014 IFT Food Expo®. Edlong Dairy Technologies (Booth 4829) is commemorating 100 years of helping to feed the world. The company’s new… Read more

June 22, 2014 2:15 pm Karen Nachay no comments

When It Comes to Food, Perception Is Not Reality

subway sandwich

Earlier this year, Vani Hari, the “Food Babe,” began an online petition targeting the additive azodicarbonamide, which was present in the bread used to make Subway sandwiches. Hari bolstered her drive for the removal of the additive by stating… Read more

June 22, 2014 2:14 pm Toni Tarver 1 comment

Eating Well in Outer Space

NASA food

Session 152 June 23; 1:30 p.m.–3 p.m. Room 393 This session explores the challenges of creating acceptable, convenient, and nutritious food that can withstand long duration closed-system extreme environments, such as military field missions… Read more

June 22, 2014 1:30 pm Melanie Zanoza Bartelme no comments

The Science Behind Flavor Pairings and Their Application to the Product Development Process

Food Pairings

Session 148 June 23; 1:30–3 p.m. Room 392 Product developers in pursuit of perfect—but perhaps surprising—flavor pairings will not want to miss this session on Monday afternoon. It’s been carefully planned to help the audience arrive… Read more

June 22, 2014 1:00 pm Mary Ellen Kuhn no comments

Ingredion Offers Chef Demos, Book Talks, and More

Ingredion Inc. will feature prototypes and live demonstrations that address today’s top food and beverage trends and offer a meet and greet with the editors of a new book on texture at Booth 3641. Trends like authenticity, back to basics,… Read more

June 22, 2014 12:15 pm Karen Nachay no comments

Expo Regulatory Watch 2014

By Catherine Adams Hutt and A. Elizabeth Sloan Here’s a preview of some of the regulatory topics and issues of importance that those attending 2014 IFT Annual Meeting Scientific Program sessions and touring the Food Expo will want to keep in… Read more

June 22, 2014 9:45 am no comments

A Deeper Look Into the Post Trans Fat World

Food label

Session 94 June 23; 10:30 a.m.–Noon Room 283–285 The fat content of food has long been a topic of importance to everyone from consumers to R&D teams. With recent research suggesting that even small amounts of trans fats can be harmful… Read more

June 22, 2014 9:30 am Mary Ellen Kuhn no comments

Labeling Products for the Global Organic Market

USDA Organic Seal

Session 036 June 22; 1:30–3:00 p.m. Room 283–285 The United States now has organic equivalency agreements in place with the European Union (EU), Canada, and Japan. The steady and ongoing growth of the organic market, coupled with new… Read more

June 21, 2014 4:00 pm Kelly Hensel no comments

Discussing Food Texture’s Role in Consumer Preferences

Food and texture

Session 009 June 22; 10:30 a.m.–noon Room 392 Food texture has a great impact on consumer preference and choice, but its dynamic nature means that it can be difficult to understand the best ways to deliver a satisfying experience and drive… Read more

June 21, 2014 11:00 am Melanie Zanoza Bartelme no comments

Allergen-Free Food Formulation: Needs, Challenges, and Solutions

Peanuts

Session 016 June 22; 10:30 a.m.–Noon Room 393 Millions of people have food allergies—an abnormal response to a food triggered by the body’s immune system—and that total is growing, report presenters of this Sunday morning session…. Read more

June 21, 2014 10:00 am Mary Ellen Kuhn no comments

Sriracha Hot Chili Sauce

Sriracha Hot Chili Sauce

Ingredients: Chili Pepper, Vinegar, Garlic, Sugar, Salt, Water, Natural Flavors, Xanthan Gum, Less than 0.1% Potassium Sorbate and Sodium Benzoate as Preservatives. Kikkoman Sriracha Sauce is made in the USA and pasteurized to ensure safety. Want… Read more

June 16, 2014 4:16 pm no comments

Sub4salt

sub4salt

The USDA has approved the use of sub4salt in whole-muscle poultry and meat in order to reduce sodium content of processed meat products. sub4salt is successfully used world-wide as a salt replace r in processed food such as meat products. Consisting… Read more

June 16, 2014 4:13 pm no comments

Dry Hidden Valley Original Ranch Seasoning Mix

Hidden Valley Seasoning Mix

Expand your portfolio, deliciously with Dry Hidden Valley Original Ranch Seasoning Mix. Patrons, especially families and millennials, are hungering to see “ranch style” versions of their favorite foods. No trans fats and gluten free, Hidden… Read more

June 16, 2014 4:08 pm no comments

Zemea USP Propanediol

Zemea

Zemea USP is a natural preservative-boosting carrier and humectant. It functions as a natural solvent or carrier for flavors, extracts or aroma chemicals, or used as an extraction agent. It provide humectancy in snack foods, bakery products,… Read more

June 16, 2014 4:00 pm no comments

Promod 950L

Promod 950L

Papain is derived from the tropical plant Carica Papaya and is widely used for meat tenderization, flavor production, yeast hydrolysis, and much more. Its seasonal crop variant plant origin means that its quality, price, and supply may not always be… Read more

June 6, 2014 5:54 pm no comments

NAT3000

NAT3000

NAT3000 is a result of reacting amino acids from several natural protein sources under vacuum, heat, and pressure. This granular product is very easily soluble, Kosher and Halal Certified. It low usage and strength of flavor make this product a… Read more

June 6, 2014 5:46 pm no comments

Vegetable Crumbs

Vegetable Crumbs

Vegetable Crumbs and Predust: It’s a pure Vegetable Coating-System directly from our vegetables as if just harvested. It is wheat-free and gluten-free. The Crumb has different colors with a very strong taste of vegetables combined with a delicate… Read more

June 6, 2014 5:40 pm no comments

Perspectives on the GMO Debate

John Ruff & Josh Schonwald

Hot Topic Session 201 Monday, June 23; 8:30–10:00 a.m. Room 293–294 GM crops have been a large part of the US diet for many years, and are accepted as safe by almost all scientific bodies yet they remain controversial. Chefs and food… Read more

May 23, 2014 11:16 am Kelly Hensel no comments

What’s New! Program

What

For the fourth year, the What’s New! program will return to the Food Expo floor this summer. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. At the Food Expo, What’s New! floor… Read more

May 23, 2014 10:56 am Kelly Hensel no comments

Eat Your Way Around the Expo Floor

Taste the Expo

Taste the Expo Nothing says Food Expo more than the always-appetizing assortment of food and beverage samples served up by exhibitors. IFT’s Taste the Expo program simplifies the process of locating exhibitors that are providing samples. Taste… Read more

May 23, 2014 10:51 am Kelly Hensel no comments

Food Expo Adds Even More Special Interest Pavilions

The IFT Food Expo is the only event designed to meet your company’s complete business needs: ingredients, instruments, services, packaging, lab equipment, and more!  Our special interest pavilions showcase important and emerging industry trends,… Read more

May 23, 2014 10:42 am Kelly Hensel no comments

Cooking Up Science Ingredient Showcase

Cooking Up Science

Booth 5647 Join IFT as we showcase our exhibitors’ products through innovation and cooking demonstrations in our new “Cooking Up Science Ingredient Showcase” (Booth 5647). Each day of the IFT Food Expo, chefs will showcase how… Read more

May 23, 2014 10:35 am Kelly Hensel no comments

Innovation Center Honors the Past, Looks to the Future

Centrally located on the Food Expo floor (booth 2711), the Innovation Center will take visitors on a trip into the archives of food science via an interactive timeline showcasing the major milestones in IFT’s history and food science. The exhibit… Read more

May 22, 2014 4:56 pm Kelly Hensel no comments