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IFT Live 2012

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Product Development

2012 IFT Live Articles

Getting Real About Dairy

Four out of 10 consumers are interested in foods and beverages that they consider to be real, fresh, or natural, industry research shows. Marketers and researchers at the Innovation Center for U.S. Dairy recently set out to confirm that this… Read more

June 28, 2012 2:44 pm Mary Ellen Kuhn no comments

Whole Algalin Flour

Almagine Flour

Solazyme Roquette Nutritionals’ (booth 1961) debuts its Almagine HL Whole Algalin Flour, a new food ingredient available in different forms and fully flexible to meet varying nutrition profiles. It provides natural emulsifiers (phospholipids and… Read more

June 28, 2012 2:00 pm no comments

Fat Profits from Slim Calories

It may seem logical to place the responsibility for making better food choices squarely on consumers, but food manufacturers bear at least some responsibility as they develop the foods that consumers eat. But can food manufacturers develop lower… Read more

June 28, 2012 12:17 pm Toni Tarver no comments

Unified Ingredients Company Targets Global Growth

Ilene Gordon

Corn Products International’s purchase of National Starch 18 months ago has culminated in a new corporate identity and name—Ingredion Incorporated (booth 1211). “The new name better reflects who we are, what we do, and our expertise in… Read more

June 28, 2012 8:31 am no comments

Marash Chile Flakes

Chile Flakes

Woodland Foods (booth 1000) displays its Marash Chile Flakes. Superior when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their earthy, musty flavor. Sweet and citric aromas give way to notes… Read more

June 28, 2012 6:00 am 2 comments

Your Skin and Hair Look Very Nutritious

The ingredient list of many skin and hair products today read as if they are food labels. This is because many foods provide nutrients that not only enhance health but also benefit skin and hair. During the session “Food Science, Nutrition, and… Read more

June 27, 2012 5:35 pm Toni Tarver no comments

Innova Market Insights: Protein, Sustainability Are Key Trends

Innova Market Insights

Consumers globally are seeking out more protein-rich food products, and interest in alternative protein sources is surging, reports Innova Market Insights. Information on this trend—“a boom for protein”—and dozens of others is highlighted on… Read more

June 27, 2012 5:26 pm Mary Ellen Kuhn no comments

Salt-Reduction Strategies ‘Mushroom’

Although there is still debate regarding the health concerns caused by consuming too much salt, new sources for salt alternatives—as well as novel technologies and approaches—continue to increase. This is not surprising with today’s food… Read more

June 27, 2012 4:00 pm Donald Pszczola no comments

Ticaloid Syrup SF1

Syrup

TIC Gums Inc. (booth 421) introduces its Ticaloid Syrup SF1—a blend of gums specifically developed to replace the texture lost when sugar is removed for a syrup or glaze. It is typically used from 0.20–1.25%. It is cold water soluble and… Read more

June 27, 2012 3:00 pm no comments

The Next Steps in the Evolution of Sweetener Strategies—Part 3

The development of sweeteners that have properties that can address the diabetes epidemic has come at a very important juncture in our history. The International Diabetes Federation recently revealed the results of a new study predicting that one in… Read more

June 27, 2012 2:00 pm Donald Pszczola no comments

Rediscovering Texture—Part 2

When talking about texture-related ingredients and strategies being used to meet textural needs in food products, here’s one that’s enough to make ice cream manufacturers scream. With the cost of guar gum climbing to new heights and demand… Read more

June 27, 2012 12:00 pm Donald Pszczola no comments

Latest Advancements from Bunge

A new state-of-the-art culinary center is being constructed by Bunge North America (booth 2420), according to Dilip K. Nakhasi, the company’s Director of Innovation. The facility, which is anticipated to be ready for unveiling later this year,… Read more

June 27, 2012 10:00 am Donald Pszczola no comments

Improving Your Egg-Q

Las Vegas is known for its exciting shows, and in the same spirit, the American Egg Board (booth 1114), is presenting another six egg functionality videos on its FunctionalEgg.org website. The site will now have 12 videos (when talking about eggs,… Read more

June 27, 2012 8:00 am Donald Pszczola no comments

Coconut Chips

coconut

Silvermill Coconut/Gray & Co. (booth 1942) showcases its Coconut Chips in three varieties—Slightly Sweet, Spicy, Salt & Pepper. Slightly Sweet has just the right amount of cane sugar to bring in sweetness without eliminating the taste of… Read more

June 27, 2012 6:00 am no comments

Americans Seek Satiety Claims

FiberOne Bar

“Wellness has become a part of consumers’ everyday lives in a variety of ways,” said Lynn Dornblaser, Director of Innovation & Insight at Mintel, in her introduction to Mintel’s “Approaches to Weight Management” presentation at their… Read more

June 26, 2012 5:51 pm Kelly Hensel no comments

Rediscovering Texture—Part 1

Texture plays a critical role throughout the product development process. Understanding its fundamental attributes can lead to innovation and product variety. Unfortunately, although a great deal of attention has been spent on the development of… Read more

June 26, 2012 4:00 pm Donald Pszczola no comments

Organic Goldenberries

Incaberry

Tradin Organics’ (booth 2627) Organic Goldenberries (Incaberry) is the new superfood packed with nature’s nutrients. High in fiber and antioxidants and amazing taste sensation that starts with a sweet palate and finishes with a fine and delicate… Read more

June 26, 2012 3:00 pm no comments

IFT Food Expo Provides an Array of Themes—Part 2

Imagine an oasis … not in the middle of the dessert, but rather on the IFT Expo floor. That is just one of the many exciting (or in this case relaxing) themes that can be experienced by attendees. Yesterday, we looked at several of these themes,… Read more

June 26, 2012 2:00 pm Donald Pszczola no comments

The Next Steps in the Evolution of Sweetener Strategies—Part 2

Over the past few years, stevia as a sweetener has been having a major influence in food formulating, its presence frequently playing a key role in the development of different sweetener strategies adopted by food and beverage manufacturers. And as… Read more

June 26, 2012 12:00 pm Donald Pszczola no comments

Sweetener Derived from Monk Fruit

Monk Fruit

Blue California (booth 753) debuts its BlueSweet LHG Extract—a natural sweetener derived from monk fruit with excellent solubility and taste. Quality certificates include GRAS, GMP, Kosher, and Halal. 300X sweeter than sugar and 100% Natural…. Read more

June 26, 2012 11:00 am Kelly Hensel 1 comment

Going Wild in Vegas

Attendees can sample a wide range of food and beverage prototypes from Wild Flavors (booth 401). These prototypes highlight seasonal flavors, coconut water, coffee concepts, mint, immunity, vegetable nutrition, and natural ingredients such as… Read more

June 26, 2012 10:00 am Donald Pszczola no comments

Prototypes Highlight ADM’s portfolio

A line of transparent isolate soy protein, Clarisoy 100 and its extension Clarisoy 150, is in the spotlight at Archer Daniels Midland (booth 2020). (See the earlier article in IFT Live for full details.) A prototype showcases Clarisoy 100 in a Fruit… Read more

June 26, 2012 8:00 am Donald Pszczola no comments

Lose the Allergen; Keep the Flavor

Wheat-gluten sensitivity, nut allergies, and lactose intolerance are but a few of the food allergies or intolerances that more and more consumers seem to have. This makes the removal of allergens from foods a growing major concern within the food… Read more

June 26, 2012 8:00 am Toni Tarver no comments

Micro-Dried Berries

Dried Berries

Using an innovative process, Milne Fruit Products Inc. (booth 2959) produces Micro-Dried Berries that are 100% natural with no added sugars, flavors, colors, or preservatives. Each berry offers a plump “puff” appearance and the color and texture of… Read more

June 26, 2012 6:00 am 1 comment

The Next Steps in the Evolution of Sweetener Strategies—Part 1

The food industry continues to search for ways to reduce sugar levels while retaining the same perception of the original foods and beverages. At the IFT Food Expo, a variety of evolving strategies are highlighted that can help mimic the qualities… Read more

June 25, 2012 4:00 pm Donald Pszczola no comments

Open Innovation Programs Drive New Food CPG

Ritz Chips

Among the 11 Pre-Annual Meeting Short Courses held prior to the 2012 IFT Annual Meeting & Food Expo, a new course—Commercializing Innovation in Food Products (Monday, June 25)—offered attendees an inside look at commercializing innovation… Read more

June 25, 2012 3:25 pm Kelly Hensel no comments

Low-Sodium HVP Makes Its Debut

A new hydrolyzed vegetable protein (HVP) that provides low sodium but high flavor enhancement is being introduced by Innova, a Griffith Laboratories Co. (booth 2529). The company claims this HVP is the first product of its kind to lower sodium while… Read more

June 25, 2012 2:00 pm Donald Pszczola no comments

IFT Food Expo Provides an Array of Themes—Part 1

With casinos ranging from Treasure Island to Circus Circus, from the Venetian to Paris, Las Vegas is a city of themes. In a short distance, you can visit the duplication of various settings from around the world. It is quite appropriate then that… Read more

June 25, 2012 12:00 pm Donald Pszczola no comments

Frozen Whole Cranberries

Cranberries

Simply Incredible Foods (booth 3848) showcases its Frozen Whole Sweet Cranberries. The sweet cranberries are so low in acid that you can eat them like a grape but they have all the flavor and taste of a cranberry. 80% less calories than a dried… Read more

June 25, 2012 11:00 am no comments

ADM Spotlights Line of Transparent Isolated Soy Protein

The first extension of the Clarisoy™ line of transparent isolated soy protein from Archer Daniels Midland (booth 2020), makes its debut at the 2012 IFT Food Expo. Clarisoy 150 is a clean-tasting isolated soy protein for use in beverage systems… Read more

June 25, 2012 10:00 am Donald Pszczola no comments

Celebrating 100 Years

This accomplishment can be compared to a Royal Flush in poker. (Only there’s very little luck involved—it’s based on hard work and experience.) And although it doesn’t happen too often—after all, it takes a little while to reach this… Read more

June 25, 2012 8:00 am Donald Pszczola no comments

BarleyChoc

Cocoa Powder

Maltexco (booth 2846) debuts its BarleyChoc—a unique 100% natural product developed to match cocoa powder color and organoleptic profile. It reaches cocoa powder performance in several applications like bakery, diary, coating, and… Read more

June 25, 2012 7:00 am no comments

Corn Products/National Starch Unified by One Name

Corn Products International has changed its name to Ingredion (booth 1211) to better reflect the company’s position as a leading ingredients supplier to a range of industries. The name change is the culmination of a long-term growth strategy that… Read more

June 25, 2012 6:00 am Donald Pszczola no comments

Natural Salt Replacer

Salt

Levapan S.A.’s (booth 736) SaltLower is a clean label, natural salt replacer containing yeast extracts. It serves as a building block for substituting salt ( NaCl ) as high as 45% in typical food formulations without affecting salty taste or the… Read more

June 24, 2012 3:00 pm no comments

Cooking Grade Matcha

Matcha

Aiya America Inc.’s (booth 134) cooking grade Matcha is specially blended for food and beverage ingredient purposes. Higher grades of Matcha are not suitable to mix with other food ingredients because their flavor is too mild and will be lost… Read more

June 24, 2012 8:00 am no comments

Navigating the Expo Floor: New Products & Samples

What

What’s New! In 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… Read more

June 22, 2012 12:47 pm Kelly Hensel no comments

Magtein for Brain Health

Brain

AIDP Inc. (booth 2942) has launched Magtein, a new compound for cognitive functions and brain health. Magtein is suitable for the nutraceutical market and the food/beverage channel. It has a clean taste, is odorless, and highly soluble. This… Read more

June 22, 2012 5:00 am 1 comment

Candy Coated Dark Chocolate Pomegranate

Pomegranate

Kendall Frozen Fruits Inc.’s (booth 1473) cane sweetened pomegranate arils are coated with dark chocolate and finished with an all natural candy shell. Giving you a delicate and satisfying crunch with the amazing and exotic flavor combination of… Read more

June 21, 2012 1:28 pm no comments

Steam/Vacuum Pasteurization Services

Seeds and Nuts

Specialty Food Ingredients (booth 2185) debuts its steam/vacuum pasteurization services for nuts and seeds. It yses no chemicals, has a short dwell time, organic – provided in GFSI, QAI high-spec facility in Lodi,… Read more

June 21, 2012 10:00 am no comments

Enoki Mushroom

Enoki Mushroom

Woodland Foods (booth 1000) introduces it’s Enoki mushrooms. The flavor is mild, unexpectedly sweet and fruity, almost grape-like, with a pleasant crunchy texture. The Enoki is a indispensable ingredient in traditional Asian cuisine, especially… Read more

June 21, 2012 8:00 am no comments

Clean Label Potato Flakes

Potatoes

Austrade Inc.’s (booth 3269) Agenflock 20.702 potato flakes are produced of select quality potatoes without additives and preservatives. The flakes are free flowing and feature a nice yellowish… Read more

June 20, 2012 3:38 pm no comments

Crisped Quinoa

Quinoa

To make Andean Naturals’ (booth 2185) crisped quinoa, the company puffed quinoa under a new technology that keeps the product crispy and firm. The product is gluten-free and… Read more

June 20, 2012 3:32 pm no comments

Colors Brighten the Expo Floor

Exberry gummie bears

This year’s IFT Food Expo contains the newest developments in color, including the latest breakthroughs in natural colors. The following solutions and many others will help create a colorful spectrum that should dazzle attendees: D.D…. Read more

May 18, 2012 1:33 pm Kelly Hensel no comments

Better-for-you Oils

Oil

Through traditional breeding or advancements from biotechnology, compositional traits within a bean or seed can be enhanced to produce better-for-you oils with improved functionality characteristics. Here are some of the directions that emerging… Read more

May 18, 2012 1:22 pm Kelly Hensel no comments

Push for Sodium Reduction Continues

Bakery Applications

Savory foods are always popular on the Food Expo floor, and this year will be no different. However, as the push for lowering sodium in formulations continues, you will find a plethora of new ingredients and technologies that help lower sodium in… Read more

May 18, 2012 1:16 pm Kelly Hensel no comments