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IFT Live 2012

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2013 IFT Live Articles

Video: Gluten-Free Goes Mainstream


A prominent trend at the 2013 IFT Food Expo was gluten free. Several exhibitors are showcasing their ingredient solutions in novel gluten free products. Food Technology magazine’s Editor-in-Chief Bob Swientek talked to Penford Food Ingredients and… Read more

July 31, 2013 2:08 pm Bob Swientek 1 comment

Video: Energy Ingredients Amp Up Food Expo

Energy Ingredients

Maintaining energy throughout their hectic day is high on the agenda of many consumers. Formulating functional yet tasty energy products is also front and center for many exhibitors at the 2013 IFT Food Expo. Food Technology magazine’s… Read more

July 31, 2013 1:46 pm Bob Swientek no comments

Video: Ethnic Foods Heat Up Expo Floor

Ethnic Foods on Food Expo Floor

As the buying power of Latino and Asian consumers expands, hotter spices, different textures and grains are becoming more common in the supermarket. It is estimated that between 2012 and 2017 sales of ethnic foods in stores will grow more than 20%…. Read more

July 31, 2013 1:17 pm Kelly Hensel no comments

Nutrinova Launches New Sweetener Platform

A new sweetener system, Qorus™, was launched at the IFT Food Expo by Nutrinova, Booth 4342, the food ingredient business of Celanese. The system is designed to assist food and beverage formulators in achieving what the company describes as… Read more

July 16, 2013 10:00 am Donald Pszczola no comments

Progress in High Oleic Soybean Oil

soybean oils

Commercialization of high oleic soybean oil is moving ahead slowly in the United States, but the volume is expected to more than double from 300 million lbs in 2014 to 750 million lbs in 2015 , according to Qualisoy and the United Soybean Board. By… Read more

July 16, 2013 9:41 am Bob Swientek no comments

Snacking and Satiety: How They Fit Together

Consumption data show that consumers are snacking more frequently, and, not surprisingly, calories from snacks have increased significantly. The relationship between snacking and obesity is controversial. In Session 186 “Consumers, Products,… Read more

July 15, 2013 5:42 pm Mary Ellen Kuhn 5 comments

Penford Food Ingredients Introduces New Starches

Penford Food Ingredients announced the introduction of PenNovo 03 and PenNovo MD, new product lines at an IFT Food Expo press conference on Monday, July 15. PenNovo 03 and PenNovo MD are highly soluble, enzymatically-treated starches that improve… Read more

July 15, 2013 5:13 pm Kelly Hensel 1 comment

Natural Colors & Flavors Take Over, Says Mintel


Since the color of a food product is often the first sensory reaction a consumer has, and flavor is what keeps customers buying, it is obvious why these two food ingredients are key to successful product development. But the fact that consumers are… Read more

July 15, 2013 5:08 pm Kelly Hensel 1 comment

Cargill Prototypes Address Childhood Nutrition and Sustainability

More nutritious kid-friendly foods

Focused on product development for a healthier future, Cargill, Booth 2329, showcases solutions and technical expertise that enable the development of more nutritious kid-friendly foods and beverages and more sustainable supply chains. With a… Read more

July 15, 2013 3:00 pm Donald Pszczola no comments

Biocatalysts Launches New Enzyme Technology

Biocatalysts New Enzyme Technology

The latest advances in enzyme technology are launched by Biocatalysts Ltd., Booth 1689. The first new product Biocatalysts displays is Pectinase 872L, which is a fruit firming enzyme. Many food processors or manufacturers experience the problem of… Read more

July 15, 2013 2:00 pm Donald Pszczola no comments

New Single Salt Grains Provide Sodium Reduction

Suprasel Loso OneGrain

A new technology from Akzo Nobel Salt Specialties, Booth 1313, may be used to create a product called Suprasel Loso OneGrain, which can achieve up to 50% sodium reduction by combining regular salt, mineral salt, and taste-enhancing flavors into… Read more

July 15, 2013 12:00 pm Donald Pszczola no comments

Tea and Sweet Solutions from Treatt

The fresh taste of pineapple

New and exciting flavor introductions are showcased by Treatt, Booth 1934. The extended portfolio features a new Pineapple Treattarome®, a new green tea, and a further addition to the popular TreattSweet range of all-natural essences, as well as… Read more

July 15, 2013 10:00 am Donald Pszczola no comments

Rousselot Showcases Gelatin Solutions

A new candy concept from Rousselot

Global leader in gelatin and collagen peptides Rousselot, Booth 1971, showcases its innovative Synergy Systems range. The company highlights the extensive applications of these high performance, gelatin-based solutions, in addition to its flexible… Read more

July 15, 2013 9:00 am Donald Pszczola no comments

Emulsion Technology Creates New Natural Color Shades

Sensient Colors dissolvable color bags

New natural color shades that were previously unattainable can now be achieved by an advanced emulsion technology. Developed by Sensient Colors LLC, Booth 3229, a business unit of Sensient Technologies Corp., the technology combines multiple oil-… Read more

July 15, 2013 8:00 am Donald Pszczola no comments

Healthy Flavors Are Hot, Says Innova


Beverages tend to be a leading-edge category for product development, and Innova Market Insights identified a long list of beverage trends from around the globe on Sunday, July 14, at its Taste the Trend Pavilion (Booth 1576). Consumer interest in… Read more

July 14, 2013 7:25 pm Mary Ellen Kuhn no comments

Clean Label Formulating Requires a Holistic Approach

Several speakers stressed the importance of taking a holistic view when formulating clean label products at a Sunday afternoon symposium. “You just can’t look at one ingredient when developing clean label products, you have to look at the entire… Read more

July 14, 2013 5:11 pm Bob Swientek no comments

BASF Develops Foods and Beverages of Tomorrow


How healthy and tasty can be synonymous will be demonstrated by BASF, Booth 1529, at its interactive “kitchen.” “BASF’s newly designed interactive booth makes it easy for IFT attendees to experience how we make Newtrition™ a reality,”… Read more

July 14, 2013 3:00 pm Donald Pszczola no comments

Kemin Unveils Latest Addition to Antimicrobial Line

The latest addition to its food safety platform of label-friendly and synthetic ingredients for meat and poultry products has been introduced by Kemin, Booth 2947. BactoCease NV is a buffered, vinegar-based ingredient for the intervention of… Read more

July 14, 2013 2:00 pm Donald Pszczola no comments

A New ‘Benchmark’ for Vanilla Flavors?

Solvay Govanil™ vanilla flavors

A new range of vanilla flavors, launched under the name Govanil™ by Solvay Aroma Performance, Booth 3213, are said to be up to 20% more intense than standard vanilla flavors while providing a long-lasting effect on the palate. Govanil vanilla… Read more

July 14, 2013 12:00 pm Donald Pszczola 1 comment

Current Opportunities and Challenges of High Intensity Sweeteners

Session 125 July 15; 10:30 a.m.–noon Room S403 Stephen Gravina, Pepsico Inc., will kick off the session “You Don’t Have to Take the Bitter with the Sweet,” by discussing the technology of high throughput screen—a method adapted from… Read more

July 14, 2013 11:30 am Kelly Hensel 1 comment

New Antimicrobial Approved for Deli Meats

Kemin BactoCease™

Liquid sodium propionate received USDA approval, allowing it to be added to the list of approved antimicrobials for use in ready-to-eat meat and poultry products. As a result of the amended regulation, effective May 6, 2013, manufacturers of… Read more

July 14, 2013 10:00 am Donald Pszczola no comments

Consumer Habits & Behaviors Affecting Food Innovation

Session 126 July 15; 10:30 a.m.–noon Room S404abc A thorough understanding of what drives consumer behavior is an essential ingredient in developing innovative food products. This session will delve deeply into the science behind consumers’… Read more

July 14, 2013 9:45 am Mary Ellen Kuhn no comments

Glanbia Nutritionals Showcases Expanding Portfolio

Cake pops

Glanbia Nutritionals, Booth 1029, will feature a Tropical Fruit Smoothie highlighting Chromax® and VitaCholine™, ingredients that may help increase cognitive function. The smoothie also features BevGrad® XtraThick flaxseed specifically designed… Read more

July 14, 2013 9:00 am Donald Pszczola no comments

Food for the Senses

Session 110 July 15; 8:30–10 am Room: S404abc The competitive market of the food industry has profound influence on the research and development of food products. But product development should not rely solely on the type, quantity, and… Read more

July 14, 2013 8:15 am Toni Tarver no comments

ADM Prototypes Feature a Wide Range of Ingredients

Gluten-free pancakes made with ADM

From functional foods and beverages to decadent desserts, Archer Daniels Midland, Booth 2447, features a wide range of ingredients at the 2013 IFT Food Expo. “IFT is an opportunity for us to showcase how ADM’s wide range of ingredients, as… Read more

July 14, 2013 8:00 am Donald Pszczola no comments

Sloan Identifies Texture as the Next Food Mega-Trend

“Texture is moving to the forefront as the next hot mega-trend,” said A. Elizabeth Sloan, President of Sloan Trends Inc., and a presenter on Saturday, July 13, at IFT’s Food Texture short course. More than one-quarter (27%) of the best-selling… Read more

July 13, 2013 7:36 pm 1 comment

Reimagining Old Blue


Blueberries: Little Blue Dynamos® is the theme for the U.S. Highbush Blueberry Council, Booth 1251, in the Health Food Pavilion, with displays and data on the fruit’s increasingly broad appeal and global reach. New blueberry products surged to… Read more

July 13, 2013 5:00 pm Donald Pszczola no comments

Taking the Wild Approach to Sports Nutrition

Sports Drink

In 2010, Wild and Sterling Technology formed a partnership to bring bioactive milk peptide ingredients to the food and beverage industry. This partnership made Wild the exclusive provider of both Immunel™ for immune health and Tegricel™ for… Read more

July 13, 2013 4:00 pm Donald Pszczola no comments

Mintel’s “New Products and Consumer Insights” Pavilion

Mintel continues to evolve its presence at the IFT Food Expo. The Mintel New Products and Consumer Insights Pavilion (Booth 2375) features main stage presentations and opportunity for attendees to interact with some of the world’s most successful… Read more

July 13, 2013 2:00 pm Kelly Hensel no comments

Salt Microspheres ‘Shake’ New Ground

Soda-Lo™ Salt Microspheres

A new salt-reduction ingredient, Soda-Lo™ Salt Microspheres, is spotlighted by Tate & Lyle, Booth 1640. Created using a special process, the ingredient “shakes” new ground in the area of salt replacement and the formulation of savory… Read more

July 13, 2013 2:00 pm Donald Pszczola 1 comment

What’s the Measure of Your Pleasure? Understanding the Relationship Between Satiety and Liking


Session 055 July 14; 1:30–3 p.m. Room S404abc This session will explore the ways in which consumers’ perceptions and expectations about food affect appetite and satiety. Zata Vickers, a professor at the University of Minnesota who oversees… Read more

July 13, 2013 1:00 pm Mary Ellen Kuhn 1 comment

Process Offers Alternative to Traditional Drying Methods for Fruit

Dried blueberries

A new dried fruit ingredient from Milne Fruit Products, Booth 704, is made using what the company describes as a revolutionary process. The Milne MicroDried® process gently heats the fruit to reduce the microbial load and uses a vacuum-microwave… Read more

July 13, 2013 12:00 pm Donald Pszczola no comments

Sweetening with Stevia


Session 21 July 14; 10:30 am–noon Room: S503 This session will explore the use of stevia as a sweetener by reviewing the global regulatory developments, improving analytical methods for stevia extracts, market trends, and formulation success… Read more

July 13, 2013 11:11 am Kelly Hensel no comments

Infrared Process Yields Improved Fruit Powders

Vivid Harvest whole food powders

Whole fruit and vegetable powders available from P.L. Thomas, Booth 924, are said to offer an ingredient form that is easier to incorporate and process than liquid, drum-dried, spray-dried, or freeze-dried products. Made using a special technology,… Read more

July 13, 2013 10:00 am Donald Pszczola no comments

Mushrooms in Ecopouch

Scelta Mushrooms

We have developed a procedure whereby mushrooms, after being packed, are boiled in their own juice. Without chemical additives and added salt. The result is shelf stable mushrooms in pouch packaging with long shelf life and fresh taste and texture…. Read more

July 12, 2013 12:00 pm Kelly Hensel no comments

Vivo Edible Delivery System


Vivos™ Edible Delivery System is a revolutionary, patent pending film which is composed of a proprietary blend of food grade ingredients. Vivos offers the food industry value throughout the supply chain. Retail consumers benefit from on-the-go… Read more

July 12, 2013 11:52 am Kelly Hensel no comments

Flavored Confectionery Coatings


CQC has recently launched a new product line, Flavorburst, which includes unique and trending flavored confectionery coatings.  Sea Salt Caramel, Marshmallow, White Peppermint, Cream Cheese, Key Lime and Pumpkin are a few among many of the new… Read more

July 12, 2013 11:48 am Kelly Hensel no comments

Organic Pre-Gel Potato Starch


Organic potato starch and pre-gel potato starches are used as a binding and thickening agent.  Their water-binding capacity is superior to that of other starches. In addition, they can be used as a component of gluten-free products. Potato starch… Read more

July 12, 2013 11:35 am Kelly Hensel no comments

Challenges and Opportunities in Clean Label Formulation

Ingredients List

Session 52 July 14; 1:30–3 p.m. Room S402 The market for natural and organic foods continues to outpace conventional foods, growing at double digits rates. In the absence of a legal definition for natural, “clean label” is the proposed… Read more

June 6, 2013 7:44 pm Kelly Hensel no comments

Gluten-free Product Development: Replacing Wheat

Gluten-free Bread

Session 243 July 16; 8:30–10 a.m. Room S402 It is estimated that approximately 1 in 133 consumers in the United States suffer from celiac disease, which is triggered by the consumption of gluten found in wheat, barley, and rye. However,… Read more

June 6, 2013 7:35 pm Kelly Hensel 4 comments

Navigating the Expo Floor: New Products


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 6, 2013 7:30 pm Kelly Hensel 3 comments

On the Expo Floor: Special Interest Pavilions

The IFT Food Expo is designed to meet your company’s compete business needs: ingredients, instruments, services, packaging, lab equipment, and more. The special interest pavilions showcase important and emerging industry trends, delivering… Read more

June 6, 2013 7:23 pm Kelly Hensel no comments