Posts Tagged ‘flavors’

Muntons Malted Ingredients: Booth 130

Thursday, June 28th, 2012

Trend: Emerging Flavors and Colors

Product: Maltichoc

Maltichoc, a new ingredient designed to enhance chocolate baked goods, while also reducing raw material costs is a blend of roasted malt flours and dried malt extracts. It has a bitter/roasted flavor, with a sweet background flavor. Maltichoc compliments and extends bitter chocolate notes perfectly in a range of baked goods. It also has a clean label, just declare “Barley Malt Flour, Barley Malt Extract.”

Andrew Fuller, Muntons Product Development Technologist, said “A reduction of up to 50% in cocoa powder is possible with the inclusion of our new product ‘Maltichoc’, while seeing no loss of product quality. In fact in our sensory panels many tasters preferred products made using the Maltichoc recipe.” Andrew also added “It’s not just cost saving where Maltichoc performs. The addition of this new ingredient to a value product or to a core recipe instantly enhances the product providing a richer chocolate flavor, and dark chocolate color.”

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IFT Food Expo Provides an Array of Themes—Part 2

Tuesday, June 26th, 2012

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, and now here’s the second installment.

• “Flavor Oasis.” Attendees can sit by a waterfall while enjoying a refreshing, healthy, lightly flavored spa-type beverage. At Virginia Dare (booth 2521), trendy new flavors, varieties of vanilla, various masking flavors, and new teas and coffee concentrates are featured for all you “nomad” food professionals out there. Quench your thirst with a ready-to-drink iced tea made from tea concentrate and fruit flavors. The company recently developed new chocolate flavors coupled with natural black tea that impart a distinctive chocolate scent and taste. Several prototypes made with new coffee concentrates are being introduced, including several roasts and popular flavors. Or visitors can sample a refreshing healthy frozen dessert designed with masking flavors and made with natural fruit flavors. And then there’s vanilla’s delicate aromatics and complex, full-bodied flavor profile that can be experienced in a beverage formulation. As you enjoy, just remember one thing: Please leave your camel parked outside.

• “Developing Kid-Friendly Foods.” New ingredients and prototypes that illustrate kid-friendly food and beverage products are showcased by Cargill (booth 1721). These products do not compromise on taste, while containing less sodium, calories, and fats, and more whole grains, fiber, and protein. For example, Blueberry Breakfast Cookies with Yogurt-flavored Drizzle, feature white whole wheat flour, inulin, a stabilizer blend, and a yogurt-flavored compound. Mini burgers—Soy Sliders—are formulated with textured soy flour and served on a white whole-wheat bun. Chicken Quesadillas contain a new sodium reduction system (SodiumSelect™) that has less sodium than traditional chicken quesadillas, and the tortillas offer whole-grain nutrition benefits. Sugar-free Mint Patties are a sweet treat made with erythritol and maltitol syrup for a 50% calorie reduction compared to full-sugar mint patty candies. Other formulations include fiber-containing pretzels, a reduced-sugar raspberry juice beverage made with sucromalt, and beverages that feature omega-3 oils. Kristen Dammann, the company’s Regulatory Senior Scientist, is conducting live presentations at the booth on Tuesday, June 26, at 1:30 p.m. and Wednesday, June 27, at 11 a.m. to help product developers better understand how the regulatory environment is changing in regard to children’s nutrition.

• “The Color House.” Almost sounds like a new Las Vegas casino, but actually it is the theme of D.D. Williamson/colorMaker Inc. (booth 1551). Come visit The Color House to see the newest innovations in color, including certified organic annatto powder, oil-dispersible caramel color, low 4-Mel caramel color, and acid-proof Class One “Plain” caramel color. A variety of food and beverage prototypes made with naturally derived colorings are available for sampling, such as lemonade tea, non-alcoholic mango margarita, snack/cereal bar, processed cheese shaped for children, panned confections, potato chips, popcorn, breakfast cereal, and crackers.

• “Finger Food Fusion.” Finger foods that capture the eye and the palate are available for sampling at Gold Coast Ingredients (booth 1435). The prototype formulations demonstrate the use of both sweet and savory flavors from the company’s extensive portfolio.

• “Salt Inspiration Station.” Morton Salt (booth 2559), is displaying its specialty products at its Salt Inspiration Station. Visitors can learn more about how these products deliver on three important fronts for food manufacturers—shape, size, and stickiness or adhesion—and experience for themselves different salt particles and their functionality across a range of product categories. Specialty products include Morton California Pure Salts, Star Flake® dendritic salt, and Top Flake Coarse Salt. Newest addition to its line of sodium-reduction solutions is Fine KaliSel Potassium Chloride.

• “How to Build a Better Burger.” Bringing value to every layer of a hamburger is demonstrated through the use of a broad range of potato-based ingredients by KMC (booth 138). Let’s start by giving your buns a lift by adding potato flakes, potato granules, or FiberBind, which can help delay the staling effect in yeast-based dough and keep those buns fresh and appealing for longer. Representatives show how potato-based ingredients can improve the functionality of beef patties, cheese, and dressings.

What theme are you interested in? Most likely, you’ll find it at the IFT Food Expo.

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Going Wild in Vegas

Tuesday, June 26th, 2012

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 sweeteners and colors.

For example, take innovative concepts organized by season. Winter includes Holiday Sangria (100% Juice with Red Vegeceuticals), Mochacino Caramels (coffee extract and complementary flavors), and Blue/Green Mint Candies (stevia-sweetened hard candies with naturally derived blue and green colors and spearmint and peppermint flavors).

Spring is represented by Tahiti Lime Ginger ImmuniTea™ (iced tea with a fragrant Tahiti Lime Ginger flavor and fortified with Immunel™ for immune support) and Plumberry Mango Filled Licorice with Immunel. (A new trend in confections, filled licorice is shown in natural flavors, colors, and with an ingredient for immune support.)

Summer consists of Strawberry Melon Mojito (non-alcoholic mojito with fresh mint flavors in a 15% coconut water formula), Savannah Lemonade Slush (frozen drink with very on-trend lemonade flavor that has a slight twist of spiced berry), and Mini-Sandwiches (a different sandwich each day, featuring Farmstand Favorites™, flavor marinade systems inspired by summer farmers markets, flavorful sauces, and fresh breads).

And for autumn, there’s Vanilla Cinnamon RTD Coffee (a ready-to-drink coffee with an on-trend vanilla-cinnamon flavor), 50-Calorie Juice with Stevia (showcasing stevia and taste modification technologies in an autumn-inspired flavor), and Glazed/Seasoned Nuts (on-trend protein-packed nuts in a harvest-inspired blend).

As can be seen (and tasted), these prototypes are formulated with flavors, colors, and nutraceutical ingredients from the company’s extensive product portfolio. Here are just a few of these ingredients in the spotlight.

Vegeceuticals are special taste-free vegetable extracts that can be easily incorporated into a wide array of foods and beverages. They currently include two varieties: red and orange blends that are available in liquid and dry form. The orange extract blend provides beta-carotene from carrot, pumpkin, sweet potato, paprika, and reishi mushroom. The red version is an extract blend providing anthocyanins from purple sweet potato, purple maize, purple carrot, beet, rhubarb, tomato, and red cabbage.

Taste Modification Solutions for Stevia possess the ability to dramatically reduce the negative taste characteristics linked with stevia. Wild offers a variety of versions of Sunwin Stevia (Reb A 95%, 60%, and 80%) that are conveniently blended with the taste modification ingredients. The company customizes the blend for optimal balance and overall sweetness profile. These natural sweetening systems can help reduce the amount of sugar or artificial sweeteners in applications including beverages, baked goods, sauces, snacks, nutrition bars, supplements, and low-calorie, low-glycemic products.

Immunel is a milk peptide that supports immune health and has no impact on taste, color, and texture of the formulation.

In addition to the above mentioned food and beverage prototypes, a range of other concepts can be shown to customers in the company’s private meeting area. These include a 25% juice beverage enhanced with omega-3s; PrOATein shake, a smoothie mix in a creamy vanilla flavor made with real oats and fruit; Coconut Water/Almond Milk, a lower-calorie drink in a kid-friendly strawberry flavor; Endurance Protein Water, a lower-calorie formulation with a “good source” of protein; Chef’s Shortcuts™, flavors to replace the time-honored cooking processes of the chef in a manufacturing-friendly format; new flavors and concepts for gelatos and sorbets; and Relaxation and Energy Chewing Gums. Attendees interested in this “private collection” should inquire for more details at the Wild Booth.

All of these innovative prototypes suggest that it’s going to be a “Wild Time” in Las Vegas.

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IFT Food Expo Provides an Array of Themes—Part 1

Monday, June 25th, 2012

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 many exhibitors at the IFT Food Expo are showcasing their own distinctive and exciting themes.

In this article, we’ll look at six examples of these themes. Then tomorrow, we’ll finish up with another six, completing a baker’s dozen of booths that you won’t want to miss. Let’s begin with a Vegas bar scene that is definitely “off the Strip,” you might say.

• “What’s Happening in Vegas is Happening at the IFT Tabasco Booth.” McIlhenny Company/Tabasco Brand Products (booth 733), transforms its booth into a Vegas bar scene that serves up its famous hot sauce ingredients in a number of applications. On the bar menu can be found Cajun Lightning and Thunder, a chilled cocktail made with SoCo Fiery Pepper, cranberry juice, and Red Bull, and Blue Voodoo, a chilled cocktail made with SoCo Fiery Pepper, Blue Curacao, Malibu Rum, and pineapple juice. While enjoying these drinks, bar regulars can sample such appetizers as Buffalo Hummus Filled Filo Cups, Spicy Chex snack mix, and Crawfish Artichoke Spinach Dip. New products featured include Tabasco Brand Buffalo Style Hot Sauce, which is now available for industrial ingredients, and Southern Comfort Fiery Pepper created by Brown-Forman using Tabasco Brand Original Red Pepper Sauce.

• “Snack Attack.” Snacking has become one of America’s new favorite pastimes and applies to all ages. As consumers look for ways to achieve a healthier lifestyle, key snacking trends include creating kid-friendly, nutritious snacks and developing bite-sized, portion-controlled snacks for adults to enjoy. Grain Processing Corp. (booth 1259), demonstrates the use of its ingredients in these trends. TruBran® corn bran—a natural, insoluble dietary fiber said to boost fiber levels without sacrificing taste—is featured in a tasty, kid-friendly pizza snack. The light, creamy color of the ingredient makes it easy for manufacturers to add fiber with minimal impact on finished product appearance. Delectable, portion-controlled dessert bites for a more grown-up appeal are available. Utilizing the moisture-binding attributes of Inconsity® instant food starch, frozen desserts can maintain product integrity during a longer freezer shelf life.

• “Seasonal Surprises.” We’re all familiar with the taste of a strawberry, but what would a strawberry taste like had if it grown and matured in the middle of winter, adapting itself to all the elements of that season? It would probably have some significantly different aromatic notes. In its 2012 Flavor Collection, “Seasonal Surprises,” Jean Niel (booth 1271), is having fun with Mother Nature and delectable fruit flavors. The flavors in this collection were the result of revisiting their organoleptic characteristics to create new tastes. Attendees will be able to sample these new “out-of-season” flavor experiences.

• “Twist on Street Food.”  Daily chef demonstrations at French’s Flavor Ingredients (booth 661), will show how to put a twist on familiar street foods, such as sandwiches, wraps, and tacos. On Tuesday, June 26, attendees can learn how to turn the Philly cheesesteak sandwich into a spicy Italian Buffalo Philly using Italian-spiked Buffalo Wing sauce over grilled steak and onions covered with melted provolone cheese. On Wednesday, June 27, the chef shows how to add flavor to a plain chicken taco by stuffing a masa flour tortilla with Spicy BBQ Chipotle Chicken and Avocado Slaw. And finally on Thursday, June 28, learn how French’s Dijon, cream, beef demi-glaze, and tarragon can flavor beef chuck to produce a hearty sandwich served with Swiss cheese on a crunchy French baguette.

• “A Retro Resurgence.” Using the current retro resurgence as the inspiration, David Michael & Co. (booth 1901), features two Adults Only® flavored water ices that taste just like their real cocktail counterparts. Don’t let your taste buds fool you—no alcohol was used in these cool treats. Also highlighted are Gluten-Free Devil’s Food Cupcakes with Gluten-Free Cocoa Buttercream Frosting (guaranteed not to disappoint) and an Achiote Lime Greek Yogurt Dip.

• “From Palatable to Delectable.” Following the growing trend of wellness, Edlong Dairy Flavors (booth 2447), showcases its premium concentrated dairy flavors that transform better-for-you foods from palatable to delectable. One application includes a Vitamin Fortified Pudding made with milk and cream flavors to mask the off notes of added vitamins and minerals.

Stay tuned tomorrow to visit the second half of theme booths.

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Don’t Miss Out: Take a Trend & Solution Tour

Monday, June 25th, 2012

Looking for an easy, informative way to navigate around the vast expanse of the 2012 IFT Food Expo? If your answer is yes, then you’ll want to consider taking a Trend & Solution Tour of the show floor.

More than 100 products and services from dozens of Food Expo exhibitors are featured on the Trend & Solution Tours. The tours are organized around five important food industry trends.

Trend & Solution Tours are self-guided so there’s no need to sign up in advance. Simply pick up a listing of tours and related information in the Food Expo Extras guides located at the entrances to the Expo and in the Knowledge Center in the convention center concourse. The guides also highlight scientific sessions related to each trend.

Descriptions of the 2012 Trend & Solution Tour themes are as follows.

• Ingredients for a Better You – Whether it’s weight management, functional fortification, or myriad other health and wellness areas, these ingredients help product developers deliver more nutritious foods and beverages.

• Rediscovering Texture – Snap, Crackle, & Pop – Texture plays a critical role throughout the product development process. Understanding its fundamental attributes can lead to innovation and product variety. New approaches to texture, accompanied by cutting-edge texturizers and stabilizer systems, can help formulators achieve their goals while frequently providing cost benefits.

• Emerging Flavors and Colors – New flavors and colors, many of them getting their inspiration from different cultures around the world, are influencing the formulation of future foods and beverages. Their use can help differentiate a product in the marketplace, help overcome functionality challenges, make a better-for-you product more appealing, and update traditional applications or create new ones.

• The Evolution of Sodium Reduction – Reducing the sodium content of foods has become a priority for many food manufacturers. Ingredient companies have responded by coming up with a variety of alternative sources or new technologies to provide saltiness without compromising taste or functionality.

• Food Safety Solutions – With implementation of the Food Safety Modernization Act last year, food safety, always a priority, is a higher-profile topic than ever before. These products, services, and ingredients address food safety issues and concerns.

If you’re looking for a bit of guidance as to which tours are most relevant for you and your organization, consider stopping by the Knowledge Center, where IFT professionals will be happy to make a recommendation.

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Pre-Annual Meeting Short Courses

Friday, May 18th, 2012

Educational programming at the Annual Meeting & Food Expo will get under way early with a series of Pre-Annual Meeting Short Courses held at the LVH-Las Vegas Hotel & Casino. This year’s schedule includes 11 courses ranging in length from one to two-and-a-half days starting on June 23, and wrapping up on June 25. Returning short courses include “Food Science for the Non-Food Scientist,” “Ingredient Applications for Product Innovation and Consumer Health,” “Labeling Requirements and Implications for Foods Marketed in the U.S.,” “Microencapsulation in Food Applications,” and “Sensory Testing for Product Development and Claims Support.” In addition, there will be six new short courses offered this year. They are:

  • Integrating Risk-based Preventive Controls into your HACCP Program (June 23–25): This 2.5 day course features an in-depth look at the various prerequisite programs required for creating Risk-based Preventative Controls to satisfy recent regulatory changes affecting both FDA and USDA products. Geared for food industry professionals of all levels, this class is especially recommended for HACCP Team members, QA/QC personnel, and Food Processing Plant supervisors and managers who would benefit from this current-events based curriculum format provided by knowledgeable, experienced industry and regulatory professionals. Meets HACCP training requirements for companies operating under regulatory-required HACCP plans by introducing basic principles, how to conduct a Records Review, and best-practice implementation resources; course also meets SQF, BRC, and other 3rd party audit requirements for becoming “HACCP certified” in a dynamic hands-on small-group format.
  • Flavor Interactions in Food (June 24–25): This course provides an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. As an advanced complement to IFT’s primer online course, this two-day face-to-face course covers more in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.
  • Commercializing Innovation in Food Products (June 25): This course will cover key aspects of commercializing innovation from ideation, sourcing, intellectual property considerations, valuation, and implementation to market launch. This course will combine current theoretical practices with case studies from the food industry to illustrate the subject matter. It will be useful for any food scientists who would like to get into finding and commercializing innovation.
  • Designing Carbohydrate Supramolecular Structures for Food (June 25): This course will lead you to the exciting frontiers of carbohydrate design for foods and how these initiatives can eventually benefit your business goals, i.e., to make food safer, have enhanced sensory quality, and be more nutritious. The course will focus on carbohydrate-based supramolecular structures—the assemblies among molecular components or subunits for achieving specific functionalities, such as enhanced texture and the protection and delivery of bioactive food components. This is a first-time partnership with the Whistler Center for Carbohydrate Research of Purdue University, a leader in carbohydrate research and development. The course will be taught by renowned academic and industrial leaders in the field of carbohydrates.
  • Myers-Briggs Type Indicator Training: Understanding You and How You Work with Others (June 25): Discover how your personality impacts your day-to-day activities and how you can more effectively work with others. Using the Myers-Briggs Type Indicator (MBTI) instrument, which will be completed by registrants at the course, you will learn how you direct your energy, take in information, make decisions, and orient yourself to your environment. The result is the popular four-letter personality type code used by organizations worldwide. This highly interactive course is useful for those looking for ways to work more effectively on teams, improve performance management, and further personal development.
  • Quality Changes in Foods Processed Using Alternative Processing Technologies (June 25): This course will provide a view of the impact of selected alternative processes on quality of the same product: tomatoes. The course begins with studies on kinetics of changes in ascorbic acid, color, phenolics, lycopene, pectin methylesterase, polygalacturonase, and a target microorganism, Bacillus coagulans subjected to ohmic, microwave, and high pressure processing; and moves through the physical operation of pilot scale operations for these technologies. Collectively, the course will provide a unique case study on the effect of three different, emerging process technologies on the same product, as well as the consumer, nutritional, sensory, and regulatory considerations needed to make practical decisions.

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Flavors From Around the World

Tuesday, June 14th, 2011

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 cuisines that come from those areas. Let’s look at some of these exciting developments in flavor, flavor combinations, and ethnic cuisines.

  • KabobExperience Mediterranean Mezze at Innova, a Griffith Laboratories Company, Booth 6747, and how it utilizes a new line of clean label meat flavors called Ultra-Clean™, part of the Robust® Ultima portfolio.The flavor line is designed to deliver the flavor characteristics inspired from classic culinary cooking techniques using only clean label ingredients. Prototypes available for sampling include Greek Style Chicken Kabob with three sauce choices: Tzatziki, Chorizo Tomato, and Olive & Tomato Tapenade.
  • A cosmopolitan flavors collection, “Urban Chic,” captures the flavor experiences of Paris, Cairo, Moscow, Shanghai, New Delhi, Cape Town, New York, Mexico, Tokyo, and Sydney. Each distinctive flavor is inspired by the culture, the environment, the differences, and the way of living of people from these 10 cities. The Nielaromes collection, launched by Jean Niel Inc., Booth 4307, is totally contemporary, cosmopolitan, urban, and multicultural, and was developed for customers looking for a new flavor but still attached to tradition, researching originality while preserving their identity. The flavor collection can be tasted in diverse applications such as jellies, confections, and beverages.
  • A refreshing prototype cucumber/lemon yogurt-based beverage, featured at U.S. Dairy Export Council, Booth 6139, takes its sweet and salty flavor cues from Middle Eastern beverages. The prototype demonstrates how yogurt can be used as a functional ingredient for added flavor and nutrition.
  • Exotic fruit flavors from around the world continue to find their way into food and beverage prototypes. Try a Rambutan or Yumberry Slushie at Bell Flavors, Booth 7829.
  • ChurrosChurros are sometimes referred to as a Spanish doughnut. Cargill, Booth 8153 adapts this ethnic dessert to create a Churro Snack Bar, made with the company’s Whole-Grain Corn Crisps. The unique snack satisfies consumers’ desire for increased fiber and whole grains while still being delicious.
  • A high-fiber tortilla used in a kid-friendly quesadilla can be sampled at Grain Processing Corp., Booth 7239. The prototype features the company’s TruBran® corn bran to easily increase fiber.
  • Almond demonstrations are conducted by Research Chef Czukor at the Almond Board of California, Booth 5229. See and sample innovative yet practical almond recipe concepts within the chocolate, snacking, bakery, and cereal categories. Also, at the private hospitality event, ABC showcases the innovative pairings of almonds with ales from around the world.
  • Hummus chips and curry salsa are featured by Tate & Lyle, Booth 6229. The prototype contains the company’s soluble corn fiber, Promitor 85.
  • A ruby variety of prickly pear is showcased by S&P Marketing Inc., Booth 4807. This variety has an attractive magenta color. Its mildly sweet, melon, and berry profile blends well with other foods and it is high in fiber and soluble fiber, as well as other nutrients. Beverages made with prickly pear are available for sampling, including Prickly Pear Quencher and Prickly Pear Smoothie.
  • A line of barbecue sauces, Cattlemen’s Master’s Reserve, is featured by French’s Flavor Ingredients, Booth 7524. These sauces provide authentic regional flavors from America’s “BBQ Capitals,” including styles of Memphis, Carolina, Kansas City, Texas, St. Louis, Louisiana (perfect for our site), Mississippi, and Kentucky.

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Attendees Sample Top Trend Products at Mintel

Sunday, June 12th, 2011

by Kelly Hensel

Lynn Dornblaser and David Jago of MintelAt 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 Pavilion presentation on Sunday, June 12. In addition to reviewing the data on new product introductions, Mintel’s Lynn Dornblaser and David Jago offered 23 products for attendees to taste featuring these trends. Here’s a look at the top seven trends influencing the marketplace now:

1. Seeds: In recent years there has been an emphasis on ancient grains, and as Dornblaser explained, seeds are just the natural outgrowth of this. They are showing up in a variety of categories, but mostly in sauces and seasonings. Among the samples in this category was Natural Imports’ Mitoku Natural Black Sesame Seeds.

Sampling at Mintel Pavilion2. Coconut: This trend is mainly being driven by coconut water, which up until a few years ago was not seen in the U.S. retail marketplace. Now there has been a lot of development around coconut’s functional health benefits. North America and Asia continue to show the greatest growth, and coconut is starting to appear in a number of applications outside of just pure coconut water. For example, Dean Food’s has introduced International Delight Almond Joy Creamer.

3. Smoked Salt: While salt has been talked about in the media in mostly a negative way—in terms of needing to reduce our intake—there has been a movement by consumers who are interested in different and unique salts. They aren’t showing up in many retail applications yet, but upscale restaurants and chefs are using them more often. An example available in the retail U.S. market is Williams-Sonoma’s Bourbon Smoked Sea Salt.

4. Umami: According to Dornblaser, “consumers are starting to become more aware of the term, and beginning to understand it.” This “fifth taste” is still really only showing up on restaurant menus. Attendees were able to sample Gia’s Taste 5 Umami Paste, which the manufacturer deems as the “ultimate flavor bomb.” Dornblaser recommended adding the paste into a soup, stew, or meatloaf to increase the sense of savory on the palette.

Attendees at Mintel Pavilion5. Dark Spirits: While dark spirits, such as brandy, whisky, and dark rum, have always been popular in the beverage category, according to Jago, they are seeing much more use in food applications. One of the attendees’ favorite products featured was Stonewall Kitchen’s Roasted Peach Whiskey Sauce.

6. Beets: Popping up more and more for their flavor and functional properties, beets are becoming more popular due to the push for consumers to eat more fruits and veggies. Some of the health benefits of beets include lowering blood pressure and increasing strength and stamina during exercise. One of the featured beet product samples was Pomegreat’s Pomegranate & Beet Juice drink from the United Kingdom.

7. Sweeteners: As an ingredient, the use of high-intensity sweeteners has been growing exponentially in food products. Globally, the top sweeteners being used are acesulfame potassium, aspartame, and sucralose. The non-alcoholic beverage and sugar and gum confectionery market categories account for 55% of all introductions with high-intensity sweeteners. While in terms of overall numbers stevia isn’t as big of a player yet, it is growing considerably in the United States. Some products with stevia choose to focus on its naturalness, while others play up its more functional side. One product with stevia that was available to taste was Zevia’s All Natural Cream Soda, available in the United States.

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