Product Development
2011 IFT Live Articles
How Cultural Factors and Health Expectations Affect Consumer Choice
June 14, 2011, 2:34 pmby Karen Nachay Understanding consumers’ attitudes toward food and what motivates their purchasing habits is not black and white. Consumers have a complex relationship with food driven by such factors as health, emotion, geography, nostalgia,… Read more
Saskatoon Berry Powder
June 14, 2011, 1:00 pm
Prairie Berries’ (booth 8539) Saskatoon Berry Powder packs a punch! Canada’s newest superfruit contains uniquely high antioxidative characteristics. The major anthocyanins in saskatoon berries are cyanidin 3-galactoside and 3-glucoside. Some… Read more
Toasted Chiplet Coconut
June 14, 2011, 10:00 am
SilverMill/Steensma’s (booth 8040) toasted chiplet coconut is a suitable ingredient for cereal bars. The very low water activity is useful and mitigates the effects of high moisture ingredients like raisins and dried fruit. Toasted Chiplet is high… Read more
Prototypes Demonstrate the Value of Dairy
June 14, 2011, 10:00 am
by Donald E. Pszczola A number of food and beverage prototypes demonstrate how dairy ingredients can contribute to improved taste, functionality, and nutrition, while solving many of today’s formulation challenges. These prototypes, which can… Read more
Meeting Functionality Challenges
June 14, 2011, 9:00 am
by Donald E. Pszczola A number of food and beverage prototypes feature ingredient innovations that can help overcome specific functionality challenges. For example, a brownie is made with a whole-grain cocoa replacer. A high-diglyceride oil is… Read more
Flavors From Around the World
June 14, 2011, 8:00 am
by Donald E. Pszczola Although the culinary traditions of New Orleans provide the stimulus for many of the food and beverage prototypes sampled at the IFT Food Expo, other products are influenced by a variety of global flavor trends and the… Read more
Stevia: Reb A 97 & SG95
June 14, 2011, 8:00 am
Premium Ingredients International’s (booth 4119) Stevia (Reb A 97 & SG95): Premium Ingredients is the exclusive U.S. distributor for PureCircle’s (booth 7313) Reb A 97 and SG95, which is the new, natural stevia derived proprietary blend…. Read more
Using Social Media to Enhance the Product Development Process
June 13, 2011, 6:08 pm
by Kelly Hensel According to socialnomics.com, if Facebook were a country it would be the world’s 3rd largest and double the size of the U.S. population. As Karen Graves, Senior Scientist from Kraft, stated in her Monday presentation… Read more
Grande Yogurt Powder
June 13, 2011, 3:00 pm
Grande Custom Ingredients Group’s (booth 7247) Grande Yogurt Powder has authentic yogurt flavor and creamy textural properties. It can be used in traditional compound coatings, and supports the creation of products not possible in the past. ou can… Read more
Canola-based Margarines Follow Healthy Trends
June 13, 2011, 2:49 pmby James Baran At a press conference on Monday morning, Richardson Oilseed Ltd. (booth 5153) announced that it is introducing two margarine products specifically formulated for baking, using the company’s primary product, canola oil. On-trend… Read more
Tapping Into Trends Courtesy of Innova Market Insights
June 13, 2011, 1:40 pmby Mary Ellen Kuhn What’s driving consumer behavior in 2011? Experts from Innova Market Insights mapped it out for Food Expo attendees with comprehensive top 10 trend displays in the Taste the Trend pavilion (Booth 6253) on the show floor…. Read more
Evaluating Emotional Responses Shapes Product Development
June 13, 2011, 1:35 pmby Mary Ellen Kuhn Understanding how consumers respond emotionally to a product is a potentially important addition to the sensory evaluation process, according to speakers in Session 123, “Using Emotions in Research to Deliver Great Products… Read more
Balancing Sweetness and Mouthfeel in Reduced-Calorie Beverages
June 13, 2011, 1:30 pmby Donald E. Pszczola A new approach, developed by Cargill, Booth 6039, enables beverage manufacturers to deliver better-tasting, reduced-calorie products. With this approach, which integrates patent-pending technology, application capabilities,… Read more
CocoaPlus Cocoa Replacers
June 13, 2011, 1:00 pm
Briess Malt & Ingredients Co.’s (booth 7349) CocoaPlus Cocoa Replacers is a new line of all natural cocoa replacers that can reduce ingredient costs while preserving and enhancing the cocoa flavor of many foods. CocoaPlus ingredients are all… Read more
Cargill Unveils New Ways to Overcome Formulation Challenges
June 13, 2011, 12:30 pm
by Donald E. Pszczola A number of new ingredients designed to overcome formulation challenges associated with health and wellness, cost management, and sustainability were launched by Cargill, Booth 6039, at a press conference, held on Monday,… Read more
Sipping on New Beverage Ideas
June 13, 2011, 10:30 am
by Donald E. Pszczola Fruit-flavored frozen coconut water. Stevia-sweetened drinks. New color emulsions for enhanced water applications. And a tropical beverage made with a transparent soy protein. These are just a few of the innovative… Read more
Precooked Quinoa and Amaranth Flakes
June 13, 2011, 10:00 am
SK Food International’s (booth 4335) Precooked Quinoa and Amaranth Flakes are custom milled from heirloom grains, and the flakes are gluten-free and kosher. Product applications include but are not limited to cereals, tortillas, snack foods, baby… Read more
Continuous Enhancements in Bakery Shortenings
June 12, 2011, 7:06 pmAt a press conference on Sunday afternoon, Bunge North America (Booth 6928) discussed developments in bakery shortenings and its strategy of “Simplicity, Sustainability, and Reliability” to produce products that are closer to nature, reduce… Read more
Attendees Sample Top Trend Products at Mintel
June 12, 2011, 6:40 pm
by Kelly Hensel At the beginning of each year, Mintel releases their flavor and ingredient predictions for the year ahead. Now, six months into 2011, Mintel reviewed the top seven of 12 trends at their New Products & Consumer Insights… Read more
New Products & Technologies
June 12, 2011, 6:24 pmby Toni Tarver Every year, hundreds of companies come to the IFT Annual Meeting & Food Expo® to exhibit the latest food products, ingredients, and innovations that make producing safe, abundant food easier. Integral to the success of this… Read more
Celebrity Chef John Besh Launches Monk Fruit Sweetener
June 12, 2011, 5:40 pm
by Donald E. Pszczola The launch of Purefruit™ monk fruit extract was celebrated at a food- and drink-tasting event, hosted by New Orleans Chef John Besh at Tate & Lyle, Booth 6229, on Sunday, June 12, from 3:30–5 p.m. Besh prepared… Read more
Prototypes Reflect Corn Products/National Starch Teamwork
June 12, 2011, 3:30 pm
by Donald E. Pszczola The combined resources of Corn Products and National Starch, Booth 6839, provide an expanded portfolio of ingredients and expertise in the development of a wide range of food and beverage prototypes at IFT Food Expo. These… Read more
Picking Blueberries in New Orleans
June 12, 2011, 1:30 pm
by Donald E. Pszczola Looking for cool blues? Mini-bar prototypes demonstrate the flavor, functionality, and nutritional value of blueberries. U.S. Highbush Blueberry Council, Booth 7850, introduces this “2Bite-Bar concept” for on-the-run… Read more
Getting an Egg-ucation
June 12, 2011, 12:30 pm
by Donald E. Pszczola Want to learn how to utilize egg products to create gels in refrigerated desserts? Or how eggs can help manage crystal formation in ice cream or other frozen foods? Or just want to learn more about the functionality and… Read more
The Early Bird Gets the Walnut Melt-Away Bar
June 12, 2011, 11:00 amby Donald E. Pszczola Visit the California Walnut Board, Booth 7548 for specialty walnut melt-away chocolate bars from Go To Chocolate. Early birds certainly will be rewarded. And for you late risers, you may want to change your habits. You… Read more
Prickly Pear Quencher
June 12, 2011, 8:00 am
S&P Marketing Inc.’s (booth 4807) Prickly Pear Quencher is an all-natural, prickly pear and lime beverage that is 100% sweetened naturally by fruit. Prickly pear is high in fiber and soluble fiber and rich in antioxidants, including vitamin C,… Read more
Cattlemen’s Master’s Reserve BBQ Sauces
June 12, 2011, 1:00 am
French’s Flavor Ingredients’ (booth 7524) Cattlemen’s Master’s Reserve BBQ Sauces are authentic regional flavors from America’s Barbecue Capitals. Cattlemen’s Master’s Reserve sauces help you create authentic barbecue dishes that are more popular… Read more
A ‘Revolution’ in Texture?
June 11, 2011, 2:30 pmby Donald E. Pszczola Traditionally, texture has been under-utilized in food product development. Take sauces, for example. Other than formulating to a target viscosity, the deliberate design of texture is nearly always absent, noted Matt… Read more
Oyster Sauce
June 11, 2011, 1:00 pm
Kikkoman Sales USA’s (booth 4728) Oyster Sauce is a delicious way to add the sweet, delicate flavor of fresh seafood to your products. It is made in the United States, and contains no preservatives or added MSG. Kikkoman Oyster Sauce brings depth,… Read more
Clear Choices from ADM
June 11, 2011, 12:01 pm
by Donald E. Pszczola Functional soy proteins, whole-grain sorghum flour, nutritious bean powders, and indulgent cocoa powers are just a few examples from the portfolio of Archer Daniels Midland Company. These ingredients, which are highlighted… Read more
Ultragrain Pasta
June 11, 2011, 10:00 am
ConAgra Mill’s (booth 5029) Ultragrain Pasta has a mild flavor, smooth texture, lighter color, and no brown specks—the same benefits of traditional refined flour pasta—in addition to whole grain nutrition and fiber. Ultragrain Pasta is… Read more
In the Spirit of New Orleans
June 11, 2011, 10:00 am
by Donald E. Pszczola Gumbo, crawfish etouffee, red beans and rice, bananas foster, dishes smothered in hot sauce, and other examples of New Orleans fare help inspire the creation of many of the prototype foods and beverages served at the IFT… Read more
Stay Ahead by Looking Down
June 11, 2011, 8:00 am
by Kelly Hensel Keeping your head down while on the Food Expo floor usually only leads to accidents. However, at the 2011 Food Expo you are going to want to make sure you keep an eye out for the yellow What’s New! logo on the floor next to… Read more
Micronized Corn Bran
June 11, 2011, 8:00 am
Watson Inc.’s (7339) micronized corn bran WT-11867B has been developed for use in grain-based products where high fiber claims are desired, along with smooth textural properties and bland flavor contribution. Watson uses proprietary equipment to… Read more
Frozen Garden Green Garbanzo Beans
June 9, 2011, 10:49 am
SunOpta Fruit Group’s (booth 7421) frozen garden green garbanzo beans are high in fiber, offering 20% of your daily requirement per serving. Naturally low in fat, saturated fat, cholesterol, and sodium. They can be served with entrees, added to… Read more
Gluten-Free Multigrain Flour Blend
June 9, 2011, 10:44 am
ConAgra Mill’s (booth 5029) Eagle Mills Gluten-Free Multigrain Flour Blend features five Ancient Grain flours—amaranth, millet, quinoa, sorghum, and teff—in addition to brown rice, whole grain corn flour, corn starch, tapioca flour, and rice… Read more
What’s New! products/services address top food industry needs
June 1, 2011, 3:17 pmIn order to be successful in the competitive food industry, it is necessary to stay on top of the newest advancements in technology and ingredient innovation. Instead of spending days calling your contacts and googling, attend the 2011 IFT Food… Read more
What’s New!: Focus on new advances in wheat, grains
June 1, 2011, 3:15 pmWant to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Here we take a look at some ingredients… Read more
What’s New!: Focus on high fiber ingredients
June 1, 2011, 3:13 pmWant to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Here we take a look at some ingredients… Read more
Salt Replacers, Reducers
May 5, 2011, 6:51 pm
With the new 2010 Dietary Guidelines for Americans that were released at the beginning of this year, the U.S. government now advises that more than half of the population needs to drastically cut their daily salt intake. Several food companies have… Read more
New Sweeteners, Tools to Reduce Sugar
May 5, 2011, 6:13 pm
It was recently reported that U.S. adults consume 22.2 teaspoons of sugar a day—or 355 calories. This may be contributing to the obesity epidemic in the United States and around the world. Thankfully, many ingredients companies are developing… Read more
Whole Grains Disguised
May 5, 2011, 5:03 pm
With consumers demanding healthier food that tastes delicious, the food industry has to incorporate healthy ingredients into more and more foods. In the last few years, whole grains have seen their way into everything as expected as breads to the… Read more
Savory Flavors Shine
May 5, 2011, 4:54 pm
New Orleans is certainly known for its wonderful savory foods, including gumbo and jambalaya. At this year’s Food Expo you can expect to find a plethora of savory flavors and ingredients. Here are just a few: Biorigin (booth 6921) will apply… Read more
New Orleans Prototypes
May 5, 2011, 4:52 pm
When in New Orleans, it is not uncommon for the Food Expo to feature a variety of prototypes such as gumbo, crawfish etouffee, red beans and rice jambalaya, bananas foster, and a variety of other dishes smothered in hot sauces. And this year is… Read more
Organic Blue Agave Light Nectar
April 4, 2011, 3:20 pm
Domino Specialty Ingredients’ (booth 4529) Organic Blue Agave Light Nectar: Slightly thinner than honey with a neutral, mild flavor. Can be used to replace high fructose corn syrup and zero calorie sweeteners. A multi-purpose sweetener that is 25%… Read more
2010 IFT Live Articles
Emulsifying Starch Offers Alternative to Gum Arabic
July 20, 2010, 11:00 amby Donald E. Pszczola An emulsifying starch, EmulTru from Cargill, Booth 4629, reportedly provides food and beverage manufacturers the same functionality in products as gum arabic, while delivering a potential cost savings of 25%. The new… Read more
Consumers Seek Simplicity, Innova Reports
July 19, 2010, 6:11 pmby Mary Ellen Kuhn When it comes to food and beverages, consumers want to keep it simple, according to Innova Market Insights (“Taste the Trend” Booth 3660). Consumers are seeking products made with simple, wholesome ingredients with… Read more
New Edible Oils and Shortenings Experts Hit the Road
July 19, 2010, 5:24 pmby Toni Tarver Bunge North America (4047), a manufacturer of edible oils and shortenings, unveiled new product innovations at the 2010 IFT Annual Meeting & Food Expo. The products promise to deliver superior taste and quality without adding… Read more
Blended Sweetener Could Help Create Market for Mid-Calorie Soft Drinks
July 19, 2010, 4:50 pmby Mary Ellen Kuhn GLG Life Tech Corp. (Booth 3675), a vertically integrated agricultural and commercial producer of stevia, announced the launch of BlendSure at a press conference on Monday, July 19, at McCormick Place. GLG researchers developed… Read more
Sampling the Expo—Part 3
July 19, 2010, 2:00 pm
by Donald E. Pszczola In this the third—and last installment—of sampling the Food Expo, the winds of inspiration are blowing as strong as ever. You’ll see what I mean if you stop by some of the following booths and sample the prototypes… Read more
From Open Innovation to Sharing-is-Winning
July 19, 2010, 1:18 pmby Kelly Frederick Helmut Traitler, who just retired as Vice President of Nestlé Innovation Partnerships, began Monday’s symposium on open innovation (session #121) with one vital message for companies: “Open up.” Both Traitler and Todd… Read more
New Platform Provides Taste Solutions
July 19, 2010, 1:00 pm
by Donald E. Pszczola A new global taste platform, taste for life, was unveiled by Symrise, Booth 3457, at a press conference held on Monday, July 19. The company developed the platform as a way to adapt its technologies and staff abilities to… Read more
New Oil Blend Delivers Heart Health Benefits
July 19, 2010, 11:00 amby Donald E. Pszczola A new canola/flaxseed that delivers potential heart health benefits was unveiled by Cargill, Booth 4529, at a press conference held on Monday, July 19. The ingredient, Clear Valley Omega-3 Oil, reportedly contains up to 30%… Read more
‘Heart-Healthier’ Omega-9 Oils Find Use in Popcorn
July 19, 2010, 5:00 am
by Donald E. Pszczola Heart-healthier solutions utilizing omega-9 oils are ‘popping’ in the marketplace, according to Dow AgroSciences, Booth 5609, at a press conference held on Sunday, July 18. At the event, the company launched its new… Read more
New Soybean Oil Provides Plant-Based Omega-3 Source
July 18, 2010, 8:02 pmAmericans don’t get an adequate supply of omega-3 fatty acids in their diet, and what they do get typically comes from marine sources. A new soybean oil from Solae, Soymega, provides an efficient, plant-based source of omega-3s. The company bills… Read more
Innovadex Reflects New Commitment to Food, Beverage Innovation
July 18, 2010, 7:46 pmAt a press conference on Sunday, July 18, Chemidex, a business-to-business search engine for food product developers, announced its name change to Innovadex (booth #4207). This change reflects the company’s new commitment to “speeding the… Read more
What Baby Boomers Want
July 18, 2010, 4:36 pm
by Mary Ellen Kuhn Want to develop products that will appeal to the 26% of American consumers who are Baby Boomers? Mintel new product experts Lynn Dornblaser and David Jago offered some guidance on how to go about it in an informative session on… Read more
Bringing Home the Bacon (Flavor)
July 18, 2010, 3:00 pm
by Donald E. Pszczola A natural concentrate from Butter Buds Food Ingredients, Booth 5823, can impart bacon flavor along with fatty richness and mouthfeel. The new product, Butter Buds Bacon, is suitable for vegetarian food products as it… Read more
Sampling the Expo—Part 2
July 18, 2010, 12:00 pm
by Donald E. Pszczola As Bob Dylan might put it if he was a food commentator, new flavors and ingredients are certainly ‘blowin’ in the wind,’ at this year’s IFT Food Expo. Let’s look at a few more exciting prototypes that not only… Read more
Reformulating Everyday Products
July 18, 2010, 11:00 amby Donald E. Pszczola Several food and beverage prototypes are unveiled by ADM, Booth 4877, that demonstrate how the company’s ingredients, ranging from functional oils to indulgent chocolate products to bean powders, can be used to provide… Read more
Get Your 100%+ DV Fiber Knowledge
July 18, 2010, 10:00 amIf your boss gave you an assignment to find out the latest science on dietary fiber at the IFT Annual Meeting in Chicago, you are in luck. Three scientific sessions will explore current and emerging science on soluble and insoluble fiber. Session… Read more
New Gelatin-producing Facility to Start Up
July 18, 2010, 8:00 amby Donald E. Pszczola A leading global gelatin supplier based in Brazil, Gelnex, Booth 5079, has started up its third production facility in 12 years. The company made the announcement at a press conference held at Fogo De Chao, an authentic… Read more
Starches Demonstrate Advancements in Texture
July 17, 2010, 5:00 pm
by Donald E. Pszczola A wide array of food and beverage prototypes from National Starch Food Innovation, Booth 4036, demonstrates how starch-based ingredients can help formulators capitalize on the newest food trends while achieving cost savings… Read more
DMI Integrates Ingredient Program within USDEC
July 17, 2010, 4:00 pmby Donald E. Pszczola The dairy ingredients program for the U.S. market has formally transitioned from Dairy Management Inc. (DMI) to the U.S. Dairy Export Council (USDEC) to support a global ingredients marketing program. This formal merger… Read more
The Early Bird Gets the Walnut
July 17, 2010, 3:00 pm
by Donald E. Pszczola For the first 150 people who visit the California Walnut Board, Booth 7315, specialty walnut chocolate bars from Charles Chocolates will be available. You don’t want to miss out on one! Walnuts can add crunch and… Read more
Solutions for Every Meal of the Day
July 17, 2010, 2:00 pmby Donald E. Pszczola Under the theme, “An App for Every Flavor Situation,” Wixon Inc., Booth 3415, developed a menu that provides flavor system applications for every meal of the day and a solution for every flavor situation. Attendees can… Read more
Sampling the Expo—Part 1
July 17, 2010, 12:00 pm
by Donald E. Pszczola The winds of inspiration will be especially strong this year at the IFT Food Expo held in Chicago, appropriately known as “The Windy City.” Exhibitors will be showcasing a wide range of food and beverage prototypes… Read more
Digestibility and Bioavailability of Bioactive Ingredients
July 15, 2010, 11:00 amMany foods and ingredients are reported to offer benefits beyond basic nutrition. But what does really happen during digestion and how are these nutrients absorbed in the body? Find out at Session 051 “Rational design of food delivery systems:… Read more