Posts Tagged ‘Food Expo’

Registration Now Open for IFT’s 2013 Annual Meeting & Food Expo

Wednesday, March 6th, 2013

You can now register for 2013 IFT Annual Meeting & Food Expo, taking place July 13–16 in Chicago, Ill. Join thousands of your colleagues from around the world to learn about the newest trends, products, ingredients, processing technologies, and more, and their potential impact on your business. At the 2013 IFT Annual Meeting & Food Expo, you’ll also find nearly unlimited opportunities to connect with other food professionals — experts from industry, academia, and government who are involved in both the science and the business of food.

Save up to $150 when you register by May 31, 2012. Register today.

Not an IFT member?
Join now and save up to $220 off the cost of Annual Meeting & Food Expo Registration! IFT Member dues plus the member registration fee cost less than non-member registration rates alone! Join today and you’ll receive your IFT Membership number instantly.

Tags: , , , ,
Posted in Events | Comments Off

Official 2012 IFT Annual Meeting & Food Expo Wrap Up

Friday, July 13th, 2012

IFT Annual Meeting & Food Expo®
June 25–28, Las Vegas, Nev.

Food professionals from all over the globe gathered in Las Vegas for the IFT 2012 Annual Meeting & Food Expo® June 26–28, 2012, to make this year’s event a huge success. Attracting over 18,000 registrants from all 50 states and nearly 80 countries, this year’s event featured 1,066 exhibitors, which is an 8% increase from last year. The number of international exhibitors was 358. Over 100 educational sessions and 1,000+ poster sessions provided information on the latest developments and trends in food science.

Obviously, one person can’t make it to everything that the meeting had to offer in just four short days. IFT Live—the official electronic show daily—offers the chance for you to see what you may have missed. This year, IFT Live contains 100+ articles from the event, written by the Food Technology magazine staff. Not only does IFT Live offer articles covering the show, it also includes a photo gallery and videos taken at the show.

In this newsletter—the official wrap up of the show—you will find in-depth coverage of the sessions, award winners, products from the expo, and much more. Visit IFT Live.

Casimir Akoh Receives Appert Award
Casimir C. Akoh, Distinguished Professor, Dept. of Food Science & Technology, University of Georgia, was honored as the recipient of the 2012 Nicholas Appert Award on Monday, June 25, at the Awards Celebration. Roger Clemens, IFT President, presented Akoh with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT. Also honored Monday night were the 15 food professionals named 2012 IFT Fellows.

Here’s a look at some of the other awards and competition winners announced at the 2012 IFT Annual Meeting & Food Expo®:

Food Expo Innovation Awards
Phi Tau Sigma Awards Top Students in Division Posters
IFTSA Competition Winners
Healthy School Meals Come to Fruition
Poppy Award Winners Announced

Starbucks’ Schultz Urges Business Authenticity, Transparency, and Humanity
Despite the economic challenges facing the nation—and the world—business operators can prevail by staying authentic and transparent and managing their companies through a “lens of humanity,” said IFT Keynote Speaker Howard Schultz, Starbucks president, chairman & chief executive officer. Speaking to an attentive crowd at Tuesday morning’s, June 26, Keynote Session in the convention center, Schultz reflected on the essential principles that have guided the company he took public 20 years ago.

Howard Schultz wasn’t the only presitigous guest that spoke at this year’s IFT Annual Meeting & Food Expo. Speakers also included IFT’s Beacon Leacturers: Jose Saavedra, Nestlé Nutrition and Johns Hopkins University School of Medicine, and Mehmood Khan, M.D., CEO, Global Nutrition Group, and Chief Scientific Officer of PepsiCo. Here’s a look at what they shared with IFT attendees:

PepsiCo’s Khan Challenges Conventional R&D Wisdom
Healthy Beginnings Lead to Healthy Lives

Fun Run is a Sure Bet for Attendees
Las Vegas never sleeps … well, the 600+ registrants who got up first thing Wednesday morning, June 27, for the 12th Annual Fun Run and Walk may not have gotten much sleep, but it was for a good cause. And even Elvis showed up to support the effort (look for him in the video). In total, sponsorships garnered over $81,000, once again a record high for Feeding Tomorrow scholarships. More than 15 student and corporate teams were among the participants. As in previous years, Bruce Ferree, California Natural Products, again raised the most money for a single person. Just for participating, all runners received a race t-shirt.

IFT Food Expo Provides an Array of Themes
Over the years, the IFT Food Expo has set the stage for a variety of exciting food and beverage prototypes that attendees can sample. This year, Food Technology Senior Editor Donald Pszczola noted that 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 showcased their own distinctive and exciting themes. Ingredient exhibitors use prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating.

Here’s a look at some of Don’s other product development takeaways from the IFT Food Expo.
Celebrating 100 Years
ADM Spotlights Line of Transparent Isolated Soy Protein
The Next Steps in the Evolution of Sweetener Strategies
Going Wild in Vegas
Rediscovering Texture
Salt-Reduction Strategies ‘Mushroom’

Establishing the Taste for Nutrition
Before their second birthday, many children have begun to develop preferences for processed carbohydrates, in the form of added sugars and sugar-sweetened beverages, and sodium. As a consequence, scientific evidence shows that susceptibility for hypertension, cardiovascular disease, and obesity are rooted early in life. Several factors conspire to predispose children to consume diets that may lead to obesity, but namely, children’s taste preferences are innate and driven by evolution and environment. During the session “Flavor Perception, Satiety, and Nutrition: Implications Throughout the Life Cycle” on Thursday afternoon, June 28, speakers explained the science behind taste perception, flavor preferences, satiety, and nutrition.

With the industry highly focused on making food healthier, many of the 100+ scientific sessions offered at the IFT Annual Meeting addressed health and wellness. Here’s a look at just some of these sessions.

Wellness Takes on a New Meaning for Consumers Delivering Appropriate Levels of Micronutrients in Food
Anthocyanins: Not Just a Colorful Facade
Endothelial Function as a New Target for Health Claims
Specialized Nutrition for Targeted Audiences

Tags: , ,
Posted in Events | Comments Off

TIC Gums Inc.: Booth 421

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: Ticaloid Syrup SF1

Reduce carbohydrate and calorie intake without losing the texture. Sugar free products available today tend not be accurate representations of their full sugar counterparts. Once sugar is removed, not only is the sweetness lost but so is the texture. The sweetness can be mimicked with high intensity sweeteners but not the cohesiveness, denseness, mouth coating, mouth clearing, surface film, uniformity, etc.

We focused on applications that have a syrup base, glazes, marinades, sauces, beverages, table syrup, etc. With our new Ticaloid Syrup SF1, we can come close to matching those attributes lost with sugar removal.

Stop by booth #421 and try for yourself. Our finished syrup has less carbohydrates and calories – you won’t miss them.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

Glanbia Nutritionals: Booth 1241

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: OptiSol 5300

OptiSol 5300 is an all-natural, highly-functional ingredient derived from flaxseed that can show as much as 50% cost savings over guar and other gum systems. OptiSol 5300’s fibrous hydrocolloid mucilage and protein network provide synergistic functionality for a broad range of applications such as flat breads, gluten free baked goods, bakery mixes, breadings and batters. High in both fiber and protein, it offers excellent moisture migration control properties and the ability to bind both fat and water for improved texture and crumb structure, increased volume and extended shelf life.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

Medallion Labs: Booth 2069

Thursday, June 28th, 2012

Trend: Food Safety Solutions

Product: Heavy Metals Testing Package

Medallion Labs is pleased to announce the extensive improvements to our nutritional elemental and heavy trace metals testing program. We have upgraded our instrumentation to an ICP-MS system which will allow us to give you results in the parts per billion rather than parts per million. These improvements allow for better accuracy and lower quantitation limits ensuring the safety and quality of your product. We are now offering two new Metals packages in addition to our Current Metals I and Metals II screens. Our Trace Nutrient Metals Screen is comprised of the nutritional elements of barium, boron, chromium, cobalt, molybdenum, nickel, and selenium. We offer a Heavy Metals Package as part of our ongoing effort to ensure your products are safe for your consumers. This package detects the heavy metal contaminants of antimony, arsenic, cadmium, lead, and mercury.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

Morton Salt Inc.: Booth 2559

Thursday, June 28th, 2012

Trend: The Evolution of Sodium Reduction

Product: Fine KaliSel Potassium Chloride

At Morton Salt, we offer sodium reduction solutions to food manufacturers, in addition to our full line of common and specialty salt products.  It may seem counter-intuitive for a salt specialist to provide sodium reduction solutions, but the food industry and consumers want more choices.

Morton Salt has explored sodium reduction solutions for more than 40 years.  Our team of food technologists and salt specialists offer one-on-one support in formulating and processing reduced-sodium foods across categories.

Over the years, we’ve learned that a standard strategy paired with sodium alternatives such as the potassium chloride (KCL) family of ingredients can deliver sodium reduction success.

Morton Salt offers a variety of sodium-reduction products including:

  • KaliSel Potassium Chloride;
  • Fine KaliSel Potassium Chloride: The latest addition to our portfolio to be introduced at the 2012 IFT Expo;
  • Morton Lite Salt Mixture: A 50/50 blend of sodium chloride and potassium chloride; and
  • A variety of salt particle sizes and bulk densities for seasoning blends and topical applications such as snacks.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

D.D. Williamson: 1551

Thursday, June 28th, 2012

Trend: Emerging Flavors and Colors

Product: Natural Color

In today’s uncertain economic times throughout most regions around the world, consumers seek safe, stable, and reliable products. Food and beverage consumers are turning toward the strong and grounded staples—fruit and vegetable hues. DDW has identified and named two natural hues which exhibit this 2012 trend:

“Pumpkin (vegetable) Bisque” represents a shift within the orange family towards a more traditional orange, with brown earth tones. Reference Pantone process color mix of C = 6, M = 51, Y = 77, K = 0.

“Cranberry (fruit) Nectar” represents a shift within the red family toward a cooler, more saturated hue. Reference Pantone process color mix of C = 29, M = 97, Y = 80, K = 30.

DDW offers naturally derived formulations to achieve these two contemporary fruit / vegetable hues, depending on a customer’s specific food or beverage application. On the Trend Tour, come visit The Color House (Booth 1551) to pick-up literature demonstrating these two hues.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

Beckman Coulter: Booth 3651

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: LS13320 Particle Size Analyzer 6.01

The LS 13 320 series is the most versatile and sophisticated laser diffraction particle size analyzer available today. Using the Fraunhofer and Mie theories of light scattering, the LS 13 320 series offers the highest resolution, reproducibility, and unsurpassed accuracy. In fact, the LS 13 320 can measure unknown sample distributions wet or dry without having the analyst guess the type of distribution mode to preprogram the instrument.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

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.”

Tags: , , ,
Posted in Trend & Solution Tours | Comments Off

Lallemand: Booth 2355

Thursday, June 28th, 2012

Trend: The Evolution of Sodium Reduction

Product: Whole-Lyfe 985A

Lallemand Whole-Lyfe products are developed from primary and/or brewer’s whole cell yeasts.  Autolysates function to improve savory flavor, texture, and mouthfeel in food products. They are also effectively used for salt reduction. These cost effective flavor enhancers are especially developed to improve flavor and texture in low sodium applications and meat processing.

Our newest addition, Whole-Lyfe 985 A, is an autolyzed yeast derived from the genus Saccharomyces cerevisiae that has been deactivated. It contains higher amounts of the nucleotides 5’IMP and 5’GMP and has less than 1% salt. The result is a beige colored, fine powder with nutty, toasted flavor notes that also promotes an umami sensation. Whole-Lyfe 985 A can be used as a savory, nutty flavor donator and enhancer in a wide range of applications such as seasonings or creamy sauces. Whole-Lyfe 985 A can effectively used for salt reduction in broad range of applications including seasoning mixes.

Tags: , ,
Posted in Trend & Solution Tours | Comments Off

Whole Algalin Flour

Thursday, June 28th, 2012

Almagine FlourSolazyme 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 mono/diglycerides), is an “all in one” dry mix formulation, enhances texture in food formulations, and is easy to use.

Tags: , , ,
Posted in Product Development | Comments Off

Wellness Takes on a New Meaning for Consumers

Thursday, June 28th, 2012

As more Americans become take an active interest in their health, it has become apparent that wellness doesn’t just correspond to the nutrients in their food. It has become an integral part of consumers’ everyday lives. In the presentation “Formulating & Marketing for Health,” Lynn Dornblaser, Director of Innovation & Insight at Mintel, explained how wellness is manifesting itself in the marketplace, and how food manufacturers are addressing consumers’ desire for it.

Lynn DornblaserLooking at data on new product introductions in the United States, there has been growth in ethical and environmental claims. Dornblaser explained that usually this growth is about a food products’ packaging, not necessarily its formulation. This showcases consumers increased desire for environmentally-friendly and recyclable packaging and highlights the fact that wellness extends to a company’s environmental responsibility. In addition, 35% of all food product introductions contain “suitable for” claims, meaning they are suitable for diabetics, or they are Halal, or Kosher. “Consumers are demanding Kosher products not necessarily for dietary or religious reasons, but because in consumers’ minds it is more wholesome,” said Dornblaser.

This idea of wholesome can be seen in many new product introductions. For example, Kroger’s Wholesome@Home has a mac and cheese chilled side dish, which by all nutrition standards is not that healthy, but the brand name conveys a sense of home-cooked goodness.

Another factor influencing consumers’ perception of wellness is the authenticity of a product and where it came from. With consumers being more skeptical about the products they ingest, they are looking for products to come from the best possible origin. For some, this reflects the product’s sustainability, and for others it highlights a product’s safety. For example, 31% of fish eaters say that whether a fish is wild-caught or farm-raised is very important to them. Marketers are taking advantage of this, by playing up the item’s origin to add a sense of authenticity to the product. ChangingSeas has a Smoked Salmon that specifies on the packaging that is from farm-raised fish in Norway.

Dannon Pure YogurtAlthough not a new concept, the idea that natural foods are healthier than non-natural foods is now apparent at all price points. Even more than that, natural has come to reflect the inherent goodness of a product’s ingredients. Companies are taking a softer approach to the natural claim, by seeking clean labels and minimal packaging. Dannon’s yogurt brand Pure gets that natural vibe across with its name and the fact that is only has seven ingredients. Consumers want to recognize the ingredients on the back of the product, so that instead of seeing strange chemical names they aren’t familiar with they see ingredients they know and trust.

Wellness is no longer about just claims and fortification of products; it extends the packaging, marketing, and aura of a product. Dornblaser predicts that the future will be about “clean fuel” but for your body.

Tags: , , , ,
Posted in Health & Wellness | 1 Comment »

Sanitary Vee-Cone Blender

Thursday, June 28th, 2012

Vee Cone BlenderMunson Machinery Inc. (booth 3376) highlights its Model VB-10-316S Sanitary Vee-Cone Blender. This 10 cu ft (283 liter) capacity blender achieves gentle, uniform blending of dry and/or granular materials in as little as 5 min. Smooth internal surfaces free of baffles, shafts, and bearings, allows complete discharge and rapid sanitizing.

Tags: , ,
Posted in Technologies | 1 Comment »

Unified Ingredients Company Targets Global Growth

Thursday, June 28th, 2012

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 ingredient solutions,” declared Ilene Gordon, Chairman, President, and Chief Executive Officer.

Ilene GordonIntegrating the two companies—with combined sales over $6 billion—moved along without major challenges due to their strategic fit, complementary product portfolio of sweeteners, starches, and texturants, and geographic strengths, noted Gordon. “Corn Products was strong in South America while National Starch had a presence in Europe, Australia, and New Zealand, opening up access to new markets,” explained Gordon. The acquisition generated about $50 million in cost synergies in the areas of manufacturing, procurement, logistics, and other functions.

Since neither the name Corn Products or National Starch truly reflected the company’s broad product portfolio, the decision was made early on to seek a new corporate identity. “We received more than 800 names from our employees and worked with an outside boutique firm to test the finalist names with customers across the globe. The first part of the new name represents ‘ingredients’, while ‘ion’ conveys action and movement. Ingredion presents one identity and a unified face to our customers,” declared Gordon.

In addition to the new name, a new symbol of a circle with flowing plant leaves represents nature and global and draws inspiration from Corn Products’ circular logo and National Starch’s diamond logo with an abstract corn stalk. Ingredion plans to roll out the new name in Canada and Mexico this fall and throughout the globe over the next 18 months.

Emerging markets such as Brazil with the upcoming World Cup in 2014 and Olympics in 2016 represent growth opportunities for Ingredion. The rise of clean-label products in Europe is another opportunity for our ingredients, stated Gordon. When it comes to healthier products with reduced fat, sugar, and calories, Ingredion offers stevia and polyols for low-/no-sugar applications and modified food starches and texture systems for reduced fat.

“We have strong regional businesses around the globe that can leverage our innovation and diverse product portfolio and apply it to local markets,” stated Gordon.

Tags: ,
Posted in Product Development | Comments Off

Marash Chile Flakes

Thursday, June 28th, 2012

Chile FlakesWoodland 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 of dried fruit and must. Most often used as a finishing garnish.

Tags: , ,
Posted in Product Development | 2 Comments »

Innova Market Insights: Protein, Sustainability Are Key Trends

Wednesday, June 27th, 2012

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 the Food Expo floor within Innova Market Insights’ Taste the Trend Pavilion (booth 2669).

“Europe is ahead [in this area],” said Lu Ann Williams, Innova Market Insights’ Head of Research, but the U.S. marketplace won’t be far behind. “It’s about to jump a notch,” she predicted.

Innova Market Insights research has shown that the U.S. accounted for more than 40% of recent alternative protein patent activity [1980–2011]. “Greek yogurt woke American consumers up to the fact that there’s an alternative to eggs [as a protein source],” said Williams.

Consumers understand the benefits protein delivers, including its ability to promote satiety, Williams continued. “It’s one of those benefits you can feel,” she said. “You know you’re less hungry when you consume protein.”

According to Innova Market Insights, traditional protein sources like soy and chickpeas are getting product development attention, and a range of new products are starting to appear based on beans as well as nuts, seeds, and grains. In addition, new techniques are being developed to enhance the texture, juiciness, and flavor of meat analogs and proteins. In the 12-month period ended March 2012, more than one-third of the new product launches marketed on an “added protein” platform contained soy, according to the research firm’s data.

Part of what’s driving interest in alternative protein sources is growth in the number of flexitarians—consumers who enjoy meat but occasionally opt out because of concerns about health and the environmental impact of heavy meat consumption, Williams added.

Innova Market Insights' Taste the Trend PavilionInterest in meat alternatives can also be linked to another of the top trends Innova Market Insights has identified—sustainability or, as Innova and Williams put it, “green is a given.” Companies are approaching sustainability in myriad ways—as it relates to packaging, water, and energy. “Everybody isn’t going to be able to do the same thing,” said Williams, but most will make an attempt to take some action as it relates to operating more sustainably.

For a close-up “taste” of these trends and dozens more, stop by the Innova Market Insights’ Taste the Trend Pavilion. The Pavilion includes six large-scale trend presentations featuring data on ingredient technology, new product trends, and consumer insights as well as more than two dozen smaller presentations broken down into “Packaging & Technology,” “Ingredients & Flavors,” and “Consumer Insights” categories. More than 200 innovative products from around the world are also on display.

Tags: , , ,
Posted in Product Development | Comments Off

Salt-Reduction Strategies ‘Mushroom’

Wednesday, June 27th, 2012

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 formulators focusing attention on finding—and employing successfully—new salt-reduction strategies.

At one time, these strategies were limited to potassium chloride mixtures and spice blends. A little later, sea salt and technologies that altered the size and shape of salt particles emerged into the spotlight. But the options for salt reduction continue to expand.

For example, a new hydrolyzed vegetable protein that provides low sodium but high flavor enhancement was 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 maintaining the desirable flavor that food companies and consumers have come to expect from an HVP.

Here are a few other examples of products that are shaping the evolution of salt reduction that are showcased at the 2012 Food Expo.

What has been described as a breakthrough technology for sodium reduction has been developed by AkzoNobel Salt Specialties (booths 2885, 1641). The technology, Suprasel Loso OneGrain, can achieve up to 50% sodium reduction by combining regular salt, mineral salt, and taste-enhancing flavors in single salt grains. According to the company, the technology offers a direct, one-to-one replacement for regular salt with products that look, taste, flow, blend, dissolve, and cook exactly the same way as salt.

Because of its salt-enhancing characteristics, whey permeate can reduce sodium. U.S. Dairy Export Council (booth 1458), demonstrates this approach in several prototypes, including a Crispy Protein Cracker.

A range of functional milk proteins from Arla Food Ingredients (booth 467), also can be used as a dairy-based salt-reduction strategy. According to Arla, its Nutrilac® proteins make it possible for food manufacturers to reduce the salt content of their processed cheese products by up to 65%. Because these proteins offer excellent emulsification properties, they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block, and sliceable processed cheeses, as well as cheese sauce products.

Sodium reduction is not a “one size fits all” effort, explains Spicetec Flavors & Seasonings (booth 2401). Each product has its own ingredients, sensory qualities, and performance needs, all of which product developers have to take into account. Consequently, the company uses what it calls an integrated systems approach to sodium reduction by looking at the whole product from concept to finished product, customizing the sodium reduction solution and working cross functionally. One example is the newly introduced Micron Salt ingredient, a blend of ultra-small crystals made by micropulverizing salt to a patented particle size that has three times more surface area per volume than salt. The ingredient can be used in oil slurries, snacks, and other topical applications where fine texture and dispersion are desired.

“Not all sodium reduction alternatives are created equal, and in this new age for sodium reduction, the choice of ingredients and how they are blended matters in providing the best taste properties,” according to the Scoular Co. (booth 1807). The company is highlighting its SmartSalt® ingredient, described as a co-crystalized triple mineral salt (a blend of potassium, sodium, and magnesium. It is said to provide 100% salt taste with up to 60% less sodium in a number of applications.

Morton Salt (booth 2559), is unveiling the newest addition to its line of sodium reduction solutions. Because of its fine particle size, Fine KaliSel Potassium Chloride can offer a new option for blending with salt. Applications include seasonings, snacks, and other topical applications. Also offered is a granulated form of KaliSel for use in the production of meats, soups, sauces, snacks, dairy products, prepared meals, sides, breads, and other baked goods. Attendees can visit Morton’s “Salt Inspiration Station” to learn more about this specialty product.

And what more literal sign of the “mushrooming” of salt-reduction strategies than the use of mushrooms as a source? Research shows that while mushroom extracts serve as a base for soups and sauces, they can also be used as an effective salt-reduction tool. Scelta Mushrooms (booth 1741), notes that salt can be reduced in different products by up to 50% with a range of mushroom concentrates between 0.06% to 0.7%.

Tags: , , ,
Posted in Product Development | Comments Off

Ticaloid Syrup SF1

Wednesday, June 27th, 2012

SyrupTIC 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 certified Kosher.

Tags: , , ,
Posted in Product Development | Comments Off

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

Wednesday, June 27th, 2012

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 10 adults could have diabetes by 2030. The report also estimated that more than 500 million people could be diagnosed with the disease in the next two decades.

In all likelihood, more and more sweeteners will be promoted as “diabetic friendly,” and the incorporation of these ingredients may be compared to what folate in bread did for birth defect rates. Many of the sweetener solutions discussed in the first two articles of this series may have an impact on both the diabetes and obesity epidemics that are occurring on a global scale. Furthermore, expect to see further developments ranging from what has been described as a sweet whey permeate sugar to one based on compounds found in fruits.

Future IFT Annual Meetings and Food Expos will provide an excellent forum to discuss these new solutions and strategies. Until then, here are a few more examples of sweeteners that are being spotlighted at this year’s Expo.

BioVittoria USA (booth 2549), has developed a process to concentrate monk fruit (also known as luo han guo) to produce an extract used as a naturally derived sweetener. Food manufacturers can reduce up to half the amount of sugar used in formulations while still providing acceptable taste by using the ingredient.

Blue California (booth 753), features its BlueSweet™ LHG Extract which has received GRAS certification. Derived from monk fruit, the ingredient has been standardized to mogroside V and is said to be 300 times sweeter than sugar.

Sensus America (booth 459), offers a low-calorie sweetener, Frutalose® SF75, which is specifically designed to help manufacturers reduce sugar in their products. Labeled as a chicory root fiber, it is a clinically proven prebiotic, shown to support digestive health and weight management. It can significantly reduce sugar in a variety of applications, including sweet baked goods, dairy products, and cereal bars.

Suzanne’s Specialties (booth 1946), displays an extensive line of organic and naturally derived sweeteners available in both crystalline and liquid forms. They include rice syrups, honey, agave nectars, and chicory syrup.

A number of food and beverage prototypes are formulated with sweetener solutions highlighted in this series. Attendees can taste for themselves the quality of these sweeteners and the potential they may have in addressing major health challenges.

Tags: , , ,
Posted in Product Development | Comments Off

New Name for Blue Diamond Division

Wednesday, June 27th, 2012

AlmondsDemand for almond ingredients is growing steadily, and to reflect its ability to meet that demand, the Blue Diamond Industrial Products Division has a new name: the Blue Diamond Almonds Global Ingredients Division.

“Our new name better captures our ability to service the market,” said Bill Morecraft, the Division’s General Manager, speaking at a press conference held Wednesday, June 27, at the Las Vegas Convention Center.

 “Global demand for almonds is unprecedented,” Morecraft continued. He noted that factors including the diversified array of product applications for almond ingredients, greater awareness of the health attributes of almonds, and increased demand from countries where improved economic conditions have spurred interest in almonds have all contributed to market demand.

“Almonds continue to grow around the world,” said Morecraft. “Consumption has really exploded in the last five to 10 years.”

For 2011, the California almond crop exceeded 2 billion pounds, a new record, and the 2012 crop will be similar in size, Morecraft said. Still, “the supply is not nearly enough,” he observed.

To better meet demand from its customers, Blue Diamond is expanding its manufacturing operations. The company is making a $100 million investment in a state-of-the-art manufacturing facility in Turlock, Calif. The first phase will be complete in 2013. In addition, Blue Diamond Growers is enhancing its commitment to R&D with a new Innovation Center already under construction in Sacramento, Calif., Morecraft said. It too is expected to be operation in 2013.

At the press conference, the company highlighted its new website, www.bdingredients.com, as an important component of its new profile and positioning. The site features an interactive “Almond Center” designed to serve as a resource for product developers. It includes a matrix selection tool for matching different forms of almonds to specific end-use applications. The “Almond Center” is organized by categories including confections, cereal, health and energy bars, bakery, snacks, ice cream, and more.

The Global Ingredients Division is Blue Diamond Growers’ largest business unit. The company’s revenue for the year will be nearly $1 billion.

Tags: ,
Posted in Events | 1 Comment »

Rediscovering Texture—Part 2

Wednesday, June 27th, 2012

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 soaring, a growing number of food companies are searching for cost-effective alternatives that will act as thickeners in a variety of food and beverage formulations. Ashland Specialty Products (booth 2848), showcases two new cellulose gum products, Aquacel™ GSH and Aquasorb™ A-500, that can be used either to supplement or replace guar. These two cost-effective options deliver the required flavor and consistency profiles in beverages, baked goods, and ice creams.

For ice cream, Aquacel GSH is said to have outstanding viscosity synergy with guar gum to enable formulators to either replace guar all together or to reduce the overall doses of the total hydrocolloid in their formulations. The company selected Bruce Tharp, a leading industry expert, to head a panel test of ice cream samples developed in Ashland’s laboratories. From a sensory perspective, Tharp was unable to tell any significant difference between ice creams using guar gum and those using cellulose gum or blends of the two. “If anything, the ice creams with cellulose gums have slightly more body, as typically seen in premium brands,” noted Tharp. “Cellulose gum has always been considered a premier stabilizer in ice cream, but historically guar gum has been cheaper. It does not surprise me that with guar prices rising, formulators are now switching back.”

For bakery products, Aquasorb A-500 has exceptional water-binding capacity. Formulators are not only seeing the guar/cellulose gum synergies, but are also improving their products’ yield, moisture, appearance, and shelf life.

BASF Nutrition & Health (booth 1611), is highlighting innovative food and beverage performance ingredients that target formulators looking for the “perfect combination” of texture, volume, structure, taste, and shelf life for a variety of applications. The company invites attendees to “get better acquainted with our products, concepts, and solutions so together we can develop ideas to meet consumer demand worldwide, including diverse cultures and eating experiences,” said Samy Jandali, Vice President, BASF Nutrition & Health, North America.

For example, BASF offers Lamequick whipping agents that provide excellent taste and pleasant mouthfeel in whipped desserts, cream fillings, cake decorating creams, ice cream, and frozen desserts. They are made largely from mono- and polyunsaturated fatty acids. In decorating creams, Lamequick provides sharp edges when piping, smooth texture for spreading, and stability for serving. In desserts, it creates a light and creamy texture. These spray-dried powders, when whipped up with milk or water, produce light and creamy foams.

BASF is also highlighting Spongolit aerating emulsifiers, which allow cakes to be produced faster and with consistent quality. Used in whipped batters for a variety of cakes, the emulsifiers ensure excellent stability, volume, and crumb structure. With Spongolit, all components may be added at the same time and whipped together. It is ideal for small bakeries, large-scale cake manufacturing, and home-use cake mixes. The emulsifiers are available as spray-dried powders.

Visitors to the BASF booth can sample light and fluffy sponge cake bites with creamy frosting, and smooth and airy chocolate mousse. Other prototypes featuring nutraceutical ingredients are also available.

A recent merger may also provide new opportunities for texture. Colloides Naturels International and Bio Serae laboratories are coming together to become Nexira (booth 3375). Nexira and its food division (previously CNI) are launching a new range of highly purified acacia gum products with enhanced properties. The attributes of this new acacia range was achieved through a proprietary process developed by the Nexira R&D team to protect the natural characteristics of the gum. The acacia gum provides better transparency with reduced turbidity, which broadens the scope of applications for this natural soluble fiber.

Palsgaard® Extrulce 258, the latest addition to a family of emulsifier/stabilizer blends for extruded ice cream, is introduced by Palsgaard (booth 329). The blend provides a rich and creamy texture to ice cream, by preventing the formation of coarse ice crystals. It facilitates the incorporation of air into the mix, giving a high and stable overrun, and protects ice cream from damage that could be caused by heat shock should it be exposed to fluctuating temperatures during distribution and storage. Moreover, it is based on tara gum and not increasingly expensive guar gum.

Also making its debut for the first time in the U.S. market is Palsgaard Ice Triple—a fully integrated emulsifier and stabilizer system with a lower content of guar gum that helps deliver the best quality ice cream by adding an extremely smooth and creamy sensation; providing excellent heat shock stability that ensures a pleasant texture and mouthfeel even after repeated exposure to fluctuating temperatures; and delivering the slowest melt rate.

CEAMSA (booth 3668), features carrageenan and pectin, which offer texture solutions. Derived from natural sources such as red seaweed and citrus peel, the hydrocolloids offer an optimum texture solution for all food products, including meat, dairy, water, and fruit. Representatives are on hand to discuss how to meet texture challenges with a broad range of hydrocolloids.

So for all you explorers out there, enjoy rediscovering texture on the show floor.

Tags: , , ,
Posted in Product Development | Comments Off

Modular Compact Rheometer

Wednesday, June 27th, 2012

Modular Compact=Anton Paar USA (booth 2082) showcases its MCR Modular Compact Rheometer. More versatile than ever, the new MCR Modular Compact Rheometer series offers one thing first and foremost: An open range of possibilities. Whichever application, users can trust that they are always covered—in quality control or research & development.

Tags: , ,
Posted in Technologies | Comments Off

Latest Advancements from Bunge

Wednesday, June 27th, 2012

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, will be added to Bunge’s Innovations Center for Edible Oils and Carbohydrates in Bradley, Ill.

This center, opened in October 2010, combines the company’s food ingredient innovation and pilot plant facilities into one location. The primary focus of the center is on providing applications support for existing products and customers, with the staff working to develop innovative solutions to meet the customer’s needs for next-generation shortenings and oils. The center includes a scaled-down version of an actual edible oil plant capable of creating shortenings, oils, and other products used by food manufacturers, bakeries, and restaurants. The center also has an extrusion pilot plant to test snack food and cereal applications made from milled grain products.

And now with the addition of the culinary center, the picture will be completed with chefs preparing a variety of dishes made with ingredient innovations available from Bunge.

In addition to the culinary center, Nakhasi discussed the other latest advancements from the company. For example, “simplified solutions,”—

the theme of the company’s booth—are featured in the form of hybrid shortening options that balance nutritional and functional ingredient performance needs. These next-generation solutions demonstrate the innovative directions that blends of fats and oils are taking and can be targeted for a number of application categories.

Nakhasi discussed the further advancements of the company’s UltraBlends line of bakery shortenings and oils. These products, which use an enzymatic interesterification process to rearrange fatty acids to provide structure and functionality at room temperature, are designed to eliminate trans fats and optimize saturated fats while delivering a wider plasticity range. Latest additions to the line are All-Purpose Bakery Shortening (Designer Solution 172) and Emulsified Bakery Shortening (Designer Solution 358.) These two products use what is described as a “saturate sparing” technology, an approach that utilizes cellulose fibers and triglyceride mismatch technology to develop functional plastic shortenings with reduced levels of saturated fatty acids.

“Bunge’s innovative approach of utilizing proprietary non-lipid ingredients and blending and crystallization processes (triglyceride mismatch) provides the capability of reducing saturated fatty levels to greater than 40% in all-purpose and emulsified shortening systems,” said Nakhasi. This technology is based on a special hard stock blend, which when combined with a fiber addition, enables the shortening system to trap and bind large amounts of free oil, while contributing structure.

“This technology successfully provides us the means to achieve functional shortenings with saturates at 17–19%,” explained Nakhasi. “Nutritional analysis indicates that the shortenings are virtually trans free with 40% reduced saturated fatty acids when compared to conventional reduced trans shortening.” Both ingredient solutions also increase monounsaturated fat and low linolenic content, further providing a healthier profile that appeals to health-conscious consumers.

Saturate sparing shortening can be used in many all-purpose and emulsified shortening applications, he added. It can be utilized in place of many other all-purpose shortenings to confer the nutritional benefits of reduced saturates without affecting the taste or mouthfeel of the finished product.

In addition to saturate sparing technology, Nakhasi also described the company’s growing interest in powdered nutritional lipids and ease of ingredient handling. Recently, it introduced Delta Dry, a powdered vegetable-based oil that may be used as a nutritional lipid component in healthy beverages and other mixes. Nakhasi noted that the ingredient consists of a core of Delta SL oil multilayered with soy or whey protein and hydrocolloids such as starch or gum arabic. (A randomized triacylglycerol blend of high-oleic canola oil and medium-chain triglycerides with added phytosterol esters, Delta SL is metabolized by the body more rapidly than traditional vegetable oils and inhibits the body’s ability to absorb cholesterol. These attributes combine to present a vegetable oil that helps maintain desired weight and can reduce low density lipoprotein cholesterol when used as a replacement for traditional vegetable oils. Delta Dry P/RB, a structured lipid oil made from medium-chain triglycerides and canola oil but without phytosterol esters may also be used as a core for the powdered ingredient.)

A multilayered encapsulate, Delta Dry offers protein enhancement for healthy lipids as well as an ideal form for incorporation into powdered-based systems or other applications where liquid fats are not desirable, noted Nakhasi. The powdered nutritional lipid has 18 g of polyunsaturated fat per 100 g. Available as a free-flowing powder, it offers easy dispensability and zero grams of trans fat per serving.

Attendees can experience these solutions in a number of prototypes highlighted at the booth. Representatives are on hand to discuss the functionality and health benefits that these solutions can provide.

Tags: , , ,
Posted in Product Development | Comments Off

Website Aids U.S. Partnerships with Netherlands Food Industry

Wednesday, June 27th, 2012

At a Tuesday evening reception hosted by the Netherlands Office for Science and Technology, the Royal Netherlands Embassy and the Netherlands Foreign Investment Agency (booth 1641/1741) unveiled a new website, www.HollandFoodPartner.com, that provides American businesses a portal to investment opportunities, trade information, and the latest developments in food and nutrition research in the Netherlands.

The agro-food industry is the largest contributor to the Dutch economy, responsible for 10% of the Dutch GPD and 21% of exports from the country. The value of Dutch agro-food exports to the U.S. is more than $2 billion.

The food chain in the Netherlands is vast, extending from new seed and ingredient development to processing and packaging. This large community of industrial and academic players has led to a dynamic, research-intensive sector that has spurred many new innovations focused on sustainable production and foods with additional health benefits. In addition, the Dutch food sector works hard to increase animal welfare and food safety, as well as to understand better the interaction between behavior and nutrition.

Examples of some of these exciting new developments are featured on the new website. Some of the innovations involve products that slow digestion or have a reduced fat content, machinery that packages vegetables so they stay fresher longer, and more efficient greenhouse technologies. The site is a source of information for American industries and research institutes looking to identify investment opportunities and partnerships within the Dutch agro-food cluster.

The site emphasizes how the Netherlands is a leader in sustainable agriculture and environmentally friendly and energy-efficient greenhouses; provides innovative solutions for sustainable livestock practices; has developed food and ingredients that lower the amount of salt, sugar, and fat in food, making it easier for consumers to combine good taste with a healthy and convenient meal; and is an expert in developing superior textures and flavors for nutritious foods.

Tags: , ,
Posted in Technologies | Comments Off

Functional Ingredient May Maintain Healthy Blood Sugar Levels

Wednesday, June 27th, 2012

At a press conference on Tuesday afternoon, BioGLane (booth 2549) introduced iminosugar D-fagomine—a potential functional ingredient that may help to maintain healthy blood sugar levels and improve gut health. It has a slightly sweet taste and is available as a water-soluble, white crystalline powder. It is stable under various pH and processing conditions, such as baking, frying, and boiling as well as fermentation.

Research suggests that D-fagomine may reduce post-prandial glycemic response and the incidence of a high-fat, high-sucrose diet on visceral fat. In addition, the ingredient has been shown to inhibit the adhesion of E. coli and Salmonella to the intestinal mucosa and promote the adhesion of lactobacilli and bifidobacteria.

D-fagomine occurs naturally in buckwheat and has been consumed safely for centuries. BioGLane uses a proprietary and patented enzyme technology to produce its Fagopure D-fagomine. The Spanish company is in the initial stages of affirming GRAS status and is looking for food industry partners to commercialize the ingredient.

Tags: , , , ,
Posted in Health & Wellness | 1 Comment »

Improving Your Egg-Q

Wednesday, June 27th, 2012

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, an even dozen sounds like the right number) that provide educational information about the unique and multiple functional properties of egg products.

Attendees can get a preview of what these videos have to offer by visiting the booth. Although there probably won’t be any showgirls present, these exciting and well-made videos will provide all the glitz that you will need. Topics covered include value-added egg products; production, safety, and handling of egg products; mouthfeel and texture of baked goods and prepared foods; and information on gluten-free formulations.

In addition to the videos, a series of quizzes enable food technologists to earn a certificate of Continuing Education, and a personal record log helps viewers keep track of their progress through the series. Extra features include a FAQ section and a conversion table for the various egg products available: liquid, solid (dried powders), or shell.

Egg products provide more than 20 functional properties for a diverse array of food products and categories.

So take advantage of the show presented by the American Egg Board, and in the process, improve your egg-Q.

Tags: , , , ,
Posted in Product Development | Comments Off

Auto Bootie Dispenser

Wednesday, June 27th, 2012

Auto Bootie DispenserShoe Inn/E Complete LLC (booth 3480) will be displaying its Fusion Auto Bootie Dispenser. Many food companies require the use of shoe covers for food safety and other reasons. Shoe Inn’s innovative time and cost saving customized automatic shoe cover dispensers make putting on shoe covers faster, easier, and safer while meeting health codes.

Tags: , , ,
Posted in Technologies | 1 Comment »

Coconut Chips

Wednesday, June 27th, 2012

coconutSilvermill 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 coconut. Salt & Pepper is 100% natural and crunchy, while Spicy has a tinge of spiciness.

Tags: , ,
Posted in Product Development | Comments Off

Advancing On-Trend Innovation Via New Technologies

Tuesday, June 26th, 2012

Representatives of Innova Market Insights and Netherlands Food Valley offered an update on ways in which consumer demand for healthy products, an emphasis on food safety, convenience solutions, and sustainability are advancing innovation in the Netherlands—and globally—in a Tuesday afternoon Special Events Pavilion presentation titled “Trends + Innovation + New Technologies: Bringing It All Together.”

LuAnn Williams“Food safety has crossed the barrier of being just an issue for a production manager to being something that you can market to consumers,” said LuAnn Williams, Head of Research with Innova Market Insights. She pointed out that manufacturers’ use of pesticide-free claims is increasing, for example.

That food companies will operate sustainably is becoming something of an expectation with consumers, according to Williams. “Last year we were still defining what sustainability is,” said Williams.  Now, however, “I think all consumers will assume that companies are trying to take action to reduce packaging and water use.”

Health positioning continues to be a huge driver of product development, Williams continued. Healthy aging is a particular hot button, she said. “I think every customer we have is interested in this, but no one has figured out how to crack this nut.” That’s because it’s tough to communicate the message of healthy aging without making consumers feel old, she said.

Food Valley is a community in the Netherlands comprised of food-related companies, science companies, and research institutes, explained presenter Bernold Kemperink. Food Valley provides an environment that allows companies to shorten product development time, share state-of-the art facilities, and access a worldwide trade network, among other benefits.

A long list of food industry innovations have flourished in this environment, said Kemperink. They include, among many others, new approaches to salt reduction, innovative encapsulation techniques, ingredients to help slow the progression of Alzheimer’s disease, 3D food fabrication, and packaging technology that helps control the temperature of different microwaveable meal components so that they can be heated at different rates. Food Valley is even home to “The Restaurant of the Future,” a field laboratory for consumer sensory research.

Tags: , , ,
Posted in Technologies | Comments Off

Americans Seek Satiety Claims

Tuesday, June 26th, 2012

“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 booth (Mintel’s “New Products and Consumer Insights” pavilion, booth 1569) on Tuesday afternoon. In fact, 42% of Americans strive for balance when it comes to their health, and they are starting to understand that healthy means many different things—from getting enough sleep, to riding a bike to work, to eating more fruits and vegetables. Moderation has become the key to living well for 98% of consumers. But while moderation, diet, and exercise seem to be well understood, consumers are still not necessarily following through.

Given the obesity epidemic, “weight management is the single most important health and wellness issue facing the nation,” said Mintel’s David Jago, Direcotor of Innovation and Insights. And food manufacturers are taking notice; there has been an increase in active health positioning of products to aid in weight control. Americans are using products that increase satiety, enhance metabolism, and block fat to aid in weight management. “There has been a shift away from dieting to lose weight towards dieting to maintain weight,” said Dornblaser. This demonstrates that consumers are increasingly seeking balance and health management and not a “quick fix.”

FiberOne BarOverall, Mintel sees the concept of satiety gaining ground, especially using high fiber and protein claims. For example, General Mills’ Fiber One Bar provides 20% of the daily recommended fiber as a way to maintain fullness longer. And this is ringing true with consumers; the popular product had $149 million in sales in 2010. Other products are combining fiber and protein to enhance the message of satiety and healthiness. Take Life Choice Foods’ Wellness Bar, which contains fiber, protein, vitamins, and minerals.

“Staying fuller longer really does resonate with consumers,” said Dornblaser. Given this, manufacturers are starting to expand beyond cereal-based products with fiber and satiety claims. Baxters’ Stay Full canned soup was launched in the U.K. and claims to balance carbs, increase protein, and keep you full longer. Although sales for the product have been slow, they are building and Mintel expects to see more products like this one introduced in the marketplace in the near future.

Additionally, Mintel expects to see the idea of “stealth health”—or building better nutrition into various products—increase over the coming year. “The focus is shifting to the positives of fullness and away from the negatives of dieting,” concluded Dornblaser.

Tags: , , ,
Posted in Product Development | Comments Off

Rediscovering Texture—Part 1

Tuesday, June 26th, 2012

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 flavors and colors over the years, texture has been frequently overlooked and sometimes even taken for granted. At this year’s IFT Food Expo, visitors are able to see a number of emerging approaches designed for a better understanding of texture as well as ingredient innovations that can help solve texture-related challenges in food formulating.

One of the companies that has taken a pioneering approach to rediscovering texture is National Starch Food Innovation (now part of Ingredion, booth 1211). Ingredion’s Dial-In Texture Technology enables food manufacturers to target and achieve the precise food texture they desire in their product, in far less time than for typical texture explorations. The Dial-In technology is based on the company’s proprietary, data-driven modeling approach to texture understanding and formulation. It’s an integration of core capabilities in consumer insights, material science, sensory evaluation, and application and processing knowledge. It enables the company to rapidly optimize the texture system in a food application “dialing in” the appropriate level and intensity of the individual texture attributes desired. This approach, according to the company, has been instrumental in helping food manufacturers bring new products to market quickly—yogurt, baked snacks, dairy desserts, tomato-based and creamy sauces, salad dressings, and gluten-free baked goods.

Many of the prototype products featured at Ingredion’s booth demonstrate some of its latest innovations in texture. Furthermore, the company will provide a number of technical presentations, including “Impact of Processing Conditions on Stirred Yogurt Texture: Understanding the Role of Starch Functionality and Different Starch Sources” and “Advances in Carbohydrate Texturizers to Address Texture Challenges with Removing Wheat and Eggs.”

TIC Gums (booth 421), is another company that is renewing its efforts to focus on texture. According to the company, product developers are handicapped by the lack of an agreed upon language to describe texture. Developers are further challenged by the fact that texture cannot be “added” to a product at the end of the design process, but rather must be integrated into the development of a new product from the very beginning. To help overcome these challenges, the company recently developed a texture lexicon that offers clearer definitions of the different kinds of texture available and makes texture a quantifiable part of the food design process. At the Food Expo, TIC Gums uses its texture lexicon as a basis for demonstrating how blends of gums and gum systems can very closely mimic the texture, body, and adhesiveness that is lost when sugar is replaced with artificial sweeteners.

TIC Gums’ new video series, “Does This Have Gum in It?” talks about the different types and uses for gums in everyday foods. In the first episode, host Harold Nicoll speaks with Gum Guru® Maureen Akins about how gums are used in chewing gum applications. Atkins explains the benefits of the company’s TicaPan® Coating Systems for panned confections. This system offers food manufacturers a low-cost, non-gum arabic alternative that provides a crunchier texture to the finished shell. Experience a piece of candy-coated chewing gum’s crunch and crackle, and the benefits of the system will be evident.

Through a partnership between Gum Technology Corp. (booth 3255), and Fiberstar, a new generation of texturizers is being launched. Hydro-Fi ingredients—a combination of Gum Technology’s Coyote Brand® hydrocolloids and Fiberstar’s Citri-Fi® citrus fiber—improves texture, increases yield, and enhances mouthfeel.

In tomorrow’s second part of this article, we’ll continue to look at new texture discoveries and explorations. Stay tuned to get a good “feel” for the emerging subject of texture.

Tags: , , ,
Posted in Product Development | Comments Off

Organic Goldenberries

Tuesday, June 26th, 2012

IncaberryTradin 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 sour note.

Tags: , , ,
Posted in Product Development | Comments Off

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.

Tags: , , , , ,
Posted in Product Development | Comments Off

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

Tuesday, June 26th, 2012

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 stevia continues to evolve, more and more stevia-based ingredients are being derived through patented processes, as well as the creation of new blends of sweeteners using stevia and new flavors and taste modifiers that are compatible with stevia.

The evolution of this sweetener can clearly be seen at this year’s IFT Food Expo.

Producer and marketer of high-purity stevia ingredients, PureCircle USA (booth 343), has increased production of its new “breakthrough ingredient,” PureCircle Alpha, in response to market demand. The ingredient, officially launched in September 2011, is described as a proprietary combination of steviol glycosides, with a clean, sugar-like taste capable of achieving a deeper calorie reduction in foods and beverages. “We have learned that Reb A is not the right solution for all product applications,” explained Jason Hecker, the company’s Vice President Global Marketing & Innovation. “Our search for a better-performing stevia sweetener led us to PureCircle Alpha, which has unquestionably become the next generation of stevia beyond Reb A.” The first products sweetened with the new ingredient are expected on shelves in the second half of 2012. In preparation for these products, the company’s Global Technical Center developed a wide array of ready-to-go formulations across food and beverage categories, including carbonated soft drinks, tea, and dairy products. Rigorous testing and sensory evaluation have shown an improved taste and sweetness profile compared with other stevia ingredients.

Sweet Green Fields (booth 645), was recently granted a U.S. patent covering the company’s highly efficient method for extracting Rebaudioside A. The company claims that its proprietary extraction method is 33–50% faster than the industry’s conventional methods, resulting in a much more efficient and cost-effective process. Known as the “Fast Precipitation Process,” the procedure draws Reb A out of a mid-grade stevia extract and turns it into a highly purified Reb A powder of 95% purity grade and higher. Another key differentiator is said to be the process’s reliance on a water and food-grade ethanol for the extraction, as opposed to methanol or wood alcohol. “This patent is significant because prior to this, the stevia industry’s published methods have long relied on methanol as part of the extraction process, and these methods were time-consuming and costly,” observed Mel Jackson, the company’s Vice President of Science and the creator of the patented process.

Layn USA Inc. (booth 2578), is making available a proprietary blend of Reb A extracted from stevia leaves and mogroside V extracted from the luo han guo fruit. The resulting sweetener, Lovia®, is said to weaken the bitter compounds in stevia with the front-end sweetness of luo han guo providing a more rounded, longer-lasting sweetness perception. The company can customize formulas based on customer applications.

Wild Flavors (booth 401), showcases its Taste Modification Solutions for Stevia, which possess the ability to dramatically reduce the negative taste characteristics linked with stevia. The company also offers a variety of versions of Sunwin Stevia (Reb A 95%, 60%, and 80%) that are conveniently blended with the taste modification ingredients. Wild customizes the blends for optimal balance and overall sweetness profile. Several of its food and beverage prototypes feature these sweetener solutions.

Ingredion (booth 1211) (formerly Corn Products International and National Starch Food Ingredients), offers a variety of food and beverage prototypes that demonstrate the effectiveness of Enliten® Reb A stevia. Attendees should particularly sample a sugar-reduced frozen Meyer lemon yogurt with a fat-reduced blood orange drizzle that stimulates the taste buds.

Domino Specialty Ingredients (booth 1629), provides an extensive portfolio of sweetener solutions including sugar and stevia blend. That addition alone from a company that is known for its sugar lends a lot of credence to the growing importance of stevia as a sweetener solution.

Tomorrow’s third part of this sweetener series will focus on how overcoming the problems of obesity and diabetes can help spur the development of sweetener strategies.

Tags: , , ,
Posted in Product Development | Comments Off

Sweetener Derived from Monk Fruit

Tuesday, June 26th, 2012

Monk FruitBlue 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. Reduce sugar calories and enjoy the taste!

Tags: , ,
Posted in Product Development | 1 Comment »

Celebrating School Meals Challenge Winners

Tuesday, June 26th, 2012

Healthful recipes for school cafeteria fare will be in the spotlight in a presentation from 10:30 a.m. to 11:30 a.m. on Wednesday, June 27, at the Special Events Pavilion, booth 776, on the Food Expo floor.

At that time, awards will be presented to the winners of the “Making Healthy School Meals Easy Challenge” conducted in partnership with the IFT Foodservice Division, the American Culinary Federation, and the Research Chefs Association.

The competition challenged participants to convert a recipe from the 2011 U.S. Dept. of Agriculture’s “Recipes for Healthy Kids” contest into a manufactured product that maintains the nutritional content, flavor, and taste of the original version and is cost-effective for school systems. The recipes that the teams were asked to adapt included Smokin’ Powerhouse Chili, Roasted Fish Crispy Slaw Wrap, Central Valley Harvest Bake, and Porcupine Sliders.

Entries from the finalist teams—each one comprised of a chef, food technologist, manufacturer, and school foodservice worker—were judged by an expert panel. This unique competition was designed to strengthen the alliance between food technologists, manufacturers, chefs, and school foodservice workers.

So plan to stop by the Special Events Pavilion to congratulate members of the winning teams and be inspired by their examples of recipe development creativity.

Tags: , , ,
Posted in Awards & Competitions | Comments Off

Innovations Solve Real-World Problems

Tuesday, June 26th, 2012

At Tuesday morning’s keynote session, IFT President-Elect John Ruff and incoming President-Elect Janet Collins announced and presented four companies with the 2012 IFT Food Expo Innovation Awards. The winners are Advantix Systems, Ampac, Ecolab, and Glanbia Nutritionals.

IFT Food Expo Innovation Award“The Food Expo Innovation Awards are a showcase for amazing advancements made in our profession,” said Collins.

A panel of nine jurors from industry, academia, and government with broad expertise in research & product development, processing & packaging technology, and food safety selected the four companies and their innovations from 44 qualified entries. Only companies exhibiting at the 2012 IFT Food Expo in Las Vegas were eligible. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Advantix Systems (booth 3956) garnered the 2012 IFT Food Expo Innovation Award for its liquid desiccant dehumidification and cooling technology, which reduces energy use by 50%. The technology uses liquid desiccant, which is a natural salt solution that absorbs moisture directly from the air. By utilizing the solution’s natural affinity for moisture, air can be dehumidified without needing to overcool or post-cool the air as required by conventional approaches. The desiccant is also a natural disinfectant, removing almost all airborne bacteria and microorganisms in a single pass. 

Ampac (booth 2980) won the award for its No. 2 pouch. The recyclable packaging is made from a coextruded film blend of predominantly high-density polyethylene (HDPE) that yields a pouch with excellent stiffness and strength characteristics as well as high barrier to moisture and excellent puncture resistance. It is designed to be compatible with existing post-consumer recycled waste streams, such as retail plastic grocery sacks. The stand-up pouch also saves energy to produce, since it does not require a separate laminating step.

Ecolab (booth 2129) was honored for its RAC residual antimicrobial coatings program, which consists of EPA-registered products that enhance food safety by providing improved microorganism control of plant non-food contact environmental surfaces. The products are ready-to-use and can be applied with spray, roller, or brush to provide residual sanitizing activity on environmental surfaces. Proper application of the products can reduce 99.9% or 3 log reduction of pathogens, such as E. coli O157:H7, Listeria monocytogenes, Salmonella enteric, and Staphylococcus aureus.

Glanbia Nutritionals (booth 1241) captured the 2012 IFT Food Expo Innovation Award for its Optisol 2000 binding system for sugar reduction. The binding system is a milk protein concentrate that can reduce sugar usage up to 50% in many food applications, such as baked and chewy type granola bars, cereal clusters, and other snack products. In reduced-sugar applications, OptiSol 2000 functions to bind water and maintain a sticky matrix in food products. The clean-label ingredient contributes protein to the formulation and enables the addition of other desirable nutrients such as fiber.

Tags: , , , ,
Posted in Awards & Competitions | Comments Off

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.

Tags: , , , ,
Posted in Product Development | Comments Off

Prototypes Highlight ADM’s portfolio

Tuesday, June 26th, 2012

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 & Veggie Jive beverage.  A great tasting drink, it packs a protein punch and includes one serving of fruit and one serving of vegetables.

In addition to this beverage, ADM is demonstrating a number of other food prototypes made with ingredients from its extensive portfolio.

For example, one of the prototypes highlighted is a “chocolaty” peanut spread on 100% whole-wheat graham crackers. This savory snack features a wholesome cracker formulated with ADM’s white whole-wheat flour, graham flour, mid-oleic vegetable oil, Sweet N’ Neat® honey powder, and Prolite® wheat protein isolate. The cracker is topped with a sweet spread that includes cocoa, crystalline fructose, high oleic-soy/palm oil blend, and lecithin.

A Cranberry Crisp is a healthful and tasty nutrition bar that includes a combination of ADM ingredients, including sorghum crisps, edible bean crisps, soy protein crisps, lecithin, isoflavones, phytosterols, Fibersol® LQ, and corn syrup. Fibersol LQ, the result of a joint venture between ADM and Matsutani, is a soluble corn fiber that has been specially designed for applications where added sweetness and humectancy are beneficial, as well as for the ease of handling of a liquid product. The ingredient contains 75% soluble dietary fiber on a dry solids basis.

Chocolate ice cream is made with deZaan™ cocoa powders and then covered in a chocolate coating that features ADM cocoa liquor and cocoa butter. This dessert is a sweet ending to any meal.

Crispy chips feature a surprising ADM ingredient—navy beans. The formulation, Eat Your Vegetables™ Chips, is produced by Snikkidy Inc. and includes half a serving of vegetables per half-ounce bag.

Attendees will be able to sample all these prototypes and see for themselves the functionality and nutritional benefits that these ingredients offer.

Tags: , , ,
Posted in Product Development | Comments Off

Micro-Dried Berries

Tuesday, June 26th, 2012

Dried BerriesUsing 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 the fruit.

Tags: , ,
Posted in Product Development | 1 Comment »

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

Monday, June 25th, 2012

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 lost when sugar is taken out of the formula. This is the first of a three-part series, exclusive to IFT Live, that will describe some of these ways.

Food scientists from TIC Gums (booth 421), have developed blends of gums and gum systems that can very closely mimic the texture, body, and adhesiveness that is lost when sugar is replaced with artificial sweeteners.

According to the company, high-intensity sweeteners can replace the sweetness of sugar or corn syrup, but not necessarily the texture, stability, and pleasing sensation in the mouth that are all attributes of fully sugared items. To demonstrate firsthand to attendees how hydrocolloids can be used to replace texture and adhesion, full-sugar and no-sugar comparisons are made with beverages (liquid), desserts and dessert toppings (semi-solids), and granola bars (solids). There are visible and experiential differences for each, with the full-sugar and no-sugar samples juxtaposed in side-by-side comparisons.

A formulation service, Beverage Optimize™, is offered by Tate & Lyle (booth 2501); it can help manufacturers reduce calories in their products. The service provides direct access to the company’s extensive beverage formulation experience and wide portfolio of ingredients, including sweeteners such as Splenda® sucralose and Krystar® crystalline fructose, as well as texturants and acidulants. The company has developed a number of new prototypes to showcase the great tasting sugar-reduction capabilities of its formulation service for customers. Visitors at the booth can sample prototypes including juices, carbonated soft drinks, still drinks, and beverage mixes.

Scientists from the Dutch research group NIZO (booth 1641), have found that by alternating levels of taste intensities in the mouth, they can help reduce sugar levels. Their research, which will be available at the company’s booth, may provide an alternative solution to the use of traditional sugar replacers. According to the company, the researchers investigated the effect of concentration changes of the sweetener sucrose on the perceived sweetness intensity. They found that the perceived sweetness intensity increased with the magnitude of the sucrose concentration contrast.

Sweetener synergy in beverages is demonstrated by a sweetener innovation platform, Sunsation™, highlighted by Nutrinova (booth 1685). This platform combines synergistically acesulfame potassium (Sunett® SL) with other high-intensity sweeteners and specialty ingredients to produce low- and no-calorie products that taste closer to sugar and high fructose corn syrup. A number of innovative prototypes based on this platform are available for sampling. Attendees can learn firsthand how these solutions are designed to meet consumer and manufacturer needs, which subsequently stimulate the development of new ideas, concepts, and products for the food and beverage industry.

Tomorrow’s second part of this sweetener series will look at the evolving sweetener stevia and the impact it is having on formulating.

Tags: , , ,
Posted in Product Development | Comments Off

Pilot Scale Mixer

Monday, June 25th, 2012

AX5 Pilot Scale MixerSilverson Machines Inc.’s (booth 2283) new AX5 Pilot Scale Mixer is suitable for small scale production or scaling up from the lab. It features a rise and fall bench stand and touch pad operation with infinitely variable speed control, tachometer, ammeter, and programmable timer.

Tags: , , ,
Posted in Technologies | Comments Off

Low-Sodium HVP Makes Its Debut

Monday, June 25th, 2012

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 maintaining the desirable flavor that food companies and consumers have come to expect from an HVP.

HVPs have been used for more than a century as a cost-effective flavor enhancer that serves as the backbone for gravies, soups, sauces, and other savory products. But the high levels of naturally occurring sodium in HVPs have limited their use in low-sodium products, which increasingly are in demand. Previous attempts to develop a viable low-sodium HVP option relied on potassium chloride, resulting in a bitter-tasting product that had limited uses.

According to Innova, which specializes in creating customized meat and savory flavors for food applications, its new Vegamine® Advanced Technology has solved this ingredient challenge that has vexed food manufacturers for years. The lower-sodium Vegamine AT products increase enhancement without sacrificing taste, and will support cost-reduction initiatives by allowing for a reduction in usage of expensive ingredients. Additionally, flavor creators will benefit from the high protein content of Vegamine AT.

“Low-sodium products have presented a real challenge from both a taste and cost standpoint,” noted Enrique Medina, Innova President. “Companies have struggled to find reliably affordable ways of lowering sodium without sacrificing taste. By reducing sodium levels in an HVP without losing its traditional flavor, our solution is a win-win proposition.”

Medina emphasized, “Our customers said we could really fill a void in the HVP marketplace if we could find a way to reduce sodium while still providing them the taste and affordability of the Vegamine they already know and love.”

The company is demonstrating the capabilities of the new HVP line in a chicken bouillon application at its booth. The significant implications for a wide array of food products are evident as a result of just a few early applications using the new AT products, observed Dafne Diez de Medina, Innova’s Vice President of Innovation, Research and Development. “This, really, is just the beginning of our journey.” For instance, by simply substituting Vegamine 83D AT for regular Vegamine 83D and reducing the amount of salt in the formula by 25%, a 25% reduction in sodium is achieved with a cost impact of only one cent per serving and with sensory attributes comparable to the control. Even greater sodium reduction solutions are possible, reflecting the Vegamine AT line’s improved flavor profile. An expert taste panel making blind evaluations of products containing them clearly perceived the benefits of the lower-sodium Vegamine products.

Vegamine AT is one of many innovative research advances that Innova’s flavor chemists and food chemists have developed in ongoing efforts to introduce the highest-impact, best-tasting meat and savory flavors for customers. Previously, Innova introduced SaltSavor™, a salt-reduction portfolio of taste-modulation technology based on the enhancement of sodium channels and the binding of umami receptors. Umami, one of the five basic tastes, is the Japanese word for “meaty” or “savory.” SaltSavor delivers an increased salty perception through stimulating taste buds compared to using salty-tasting compounds. Flavor enhancement is an added benefit.

At its booth, Innova will also be highlighting prototypes that showcase customized meat and savory flavors with special signatures that can be used in a broad range of food applications. By controlling all product development steps from concept through delivery and drawing upon a deep history of reaction flavor expertise, the company offers flexibility, creativity, quality, and value in flavors. Spray- and pan-drying technologies for products delivered in powder, paste, liquid, and water- or oil-soluble forms are available.

Flavors highlighted include Robust®, a full line of meat flavors; Vegamine hydrolyzed vegetable proteins; and SavorNotes™, a portfolio of savory flavors and flavor enhancers. Visitors will be able to sample dishes made with the company’s flavor bases, flavor enhancers, masking flavors, and savory flavors. Innova will also participate in a Trend & Solutions Tour on the “Evolution of Sodium Reduction.”

Tags: , , ,
Posted in Product Development | Comments Off

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.

Tags: , , ,
Posted in Product Development | Comments Off

Frozen Whole Cranberries

Monday, June 25th, 2012

CranberriesSimply 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 cranberry and less expensive.

Tags: , ,
Posted in Product Development | Comments Off

ADM Spotlights Line of Transparent Isolated Soy Protein

Monday, June 25th, 2012

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 with a pH of less than 4.0 with cloud systems or neutralized to a pH of 7.0 or higher. The new product enables beverage manufacturers to “comfortably” formulate with up to 10 g of protein. It is extremely heat stable with proven compatibility with dairy-based protein sources. The ingredient allows for greater use of soy protein in mildly flavored neutral beverages such as meal replacement and weight management products, soy milks, and smoothies.

Clarisoy 100, introduced at 2011 IFT Food Expo, is an isolated soy protein that offers clarity and complete protein nutrition for transparent and refreshing low-pH beverage applications. It was specifically developed for use in beverages with pH levels below 4.0, providing them with 5 g to 10 g of protein. In low-pH beverages, it is 100% soluble and transparent. Applications include sports nutrition beverages, citrus-based drinks, fruit-flavored beverages, powdered beverage mixes, fruit juice blends, and fortified waters. Extremely heat stable, it allows thermal processing such as hot fill without any loss of clarity or notable change in viscosity. It requires no homogenization or stabilizers in low-pH beverages.

Both Clarisoy versions allow beverage manufacturers to create products with good or excellent sources of protein. At the Food Expo, ADM is offering samples of Fruit and Veggie Jive, a nutritional beverage formulated with Clarisoy 100 transparent soy protein.

ADM presents the science behind the Clarisoy line at the New Products & Technology Table Top Showcase on Wednesday, June 27, from 11 a.m. to 1:30 p.m. Russ Egbert, Director of Protein Research for ADM, is available to discuss the distinctive properties of Clarisoy. Attendees are able to sample Harmony Soymilk made with Clarisoy 150.

To meet growing customer demand, ADM has expanded production of Clarisoy. The company recently opened its first commercial-scale plant to produce the vegetable-based protein, which offers clarity and high-quality protein in beverage products. The ingredient is available to customers looking to purchase quantities beginning in June.

“Since launching Clarisoy at IFT last year, customer feedback has been positive, and demand for clean-tasting, transparent proteins continues to increase in the rapidly growing fruit and vegetable juice and sports nutrition categories,” said Bruce Bennett, General Manager of ADM Specialty Products—Oilseeds. “Creating a dedicated plant to produce our signature Clarisoy product line will allow us to serve growing customer demand for proteins in low pH beverages.”

The facility, located in Decatur, Ill., provides a new line extension for ADM’s existing isolated soy protein production. Clarisoy is created through a patented process that delivers a highly purified product with a 95% protein concentration on a moisture-free basis. “We expect this plant to be the foundation for an entire Clarisoy product line, as we continue to evolve it to meet our customers’ needs,” said Bennett.

In March 2011, ADM entered into a licensing agreement with Vancouver-based Burcon NutraScience Corp., which allowed ADM to be responsible for the worldwide production, distribution, and sale of Clarisoy soy protein. The license agreement gives ADM exclusive rights across all geographic regions and all potential product applications to produce, market, and sell the ingredient.

Tags: , ,
Posted in Product Development | Comments Off

Celebrating 100 Years

Monday, June 25th, 2012

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 particular feat—when it does occur, it can be considered a most singular, valuable, and winning hand. I’m referring, of course, to those companies celebrating 100th year anniversaries.

These events are particularly exciting—and fun—when they are celebrated at our IFT Food Expo. This year, two companies are having centennial celebrations

Let’s start with Bell Flavors & Fragrances (booth 2101). Since 1912, the company has developed and manufactured flavors for its food and beverage customers. Its diverse lines have been created for a number of application areas, including confections, beverages, savory, dairy, bakery, and pet care.

Bell’s theme for this year’s IFT Food Expo is “Celebrating 100 Years with Flavor.” As part of its anniversary bash, the company is highlighting a number of food and beverage prototypes featuring flavors from its 2012 top 10 list, organized into three categories—sweet, savory, and beverage. From the savory category, for example, come flavors such as White Truffle Oil, Kimchi, Absinthe, Calamansi Lime, Rich Umami, Rose Water, Aged Cayenne Pepper, Satsuma Orange, Mirin, and Romesco. The top sweet flavors category includes Salty Caramel, Red Velvet, Strawberry Jasmine, Cinnamon Chipotle, Eucalyptus, Taro/Sweet Potato, Roasted Coconut, Café de Olla, Lucuma, and White Sesame. And the top beverage flavors consist of Lemonade, Maqui Berry, Aloe Vera, White Tea, Mamey, Cucumber Mint, Chysanthemum, Kumquat, Honey Ginger, and Green Coconut.

Several of Bell’s prototype dishes are focusing on emerging cultures. With consumers having more interest in cuisines throughout the world, these menu items are becoming more mainstream. Korean cuisines are predicted to make a huge hit in the market with Cajun and Greek following close behind. Attendees can sample a variety of dishes that represent these emerging cultures.

Celebration is also the theme at the U.S. Highbush Blueberry Council (booth 2438), which is marking the centennial of the highbush blueberry’s 100th birthday. A century ago, USDA botanist Frederick Coville and collaborator Elizabeth White began breeding the best and most promising blueberry plants and produced an entirely new variety—the highbush blueberry, which provides a sweet, fruity, burst-in-the-mouth flavor and bright, bold possibilities for innovative product development.

As part of its celebration, U.S. Highbush Blueberry Council is also honoring the birth of Julia Child on August 15, 1912. For Julia Child, the emergence of oven-warm blueberry muffins was reason for a late-night champagne celebration. Julia was the first “star” chef, and her efforts helped spawn the appearance of the celebrity chef, which has become so common on television and the book circuit.

Today, blueberries are an important ingredient in many recipes—both sweet and savory. They can form flavor combinations with spices, botanicals, floral flavors, and citrus and herbaceous products, and they can complement and enhance as well as balance flavors. Their sweetness adds excitement to the smoky qualities of sauces and salsas. With the birthdays of the highbush blueberry and Julia Child, U.S. Highbush Blueberry Council is truly honoring two American originals.

Although this company is not celebrating its 100th anniversary, it has reached the halfway point and should be recognized. German/Finnish titanium dioxide manufacturer Sachtleben (booth 2648), celebrates its 50th anniversary this year. The company started the production of titanium dioxide in Finland in 1961 and in Germany in 1962. Experts from the company will explain how to incorporate this white colorant into several food products and how to improve coloration and clouding properties. In addition to its international purity and quality standards, all Sachtleben products are kosher and halal certified.

Happy anniversaries to all!

Tags: , , ,
Posted in Product Development | Comments Off

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.

Tags: , , , , , ,
Posted in Trend & Solution Tours | Comments Off

BarleyChoc

Monday, June 25th, 2012

Cocoa PowderMaltexco (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 cereals.

Maltexco

Tags: , ,
Posted in Product Development | Comments Off

Corn Products/National Starch Unified by One Name

Monday, June 25th, 2012

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 included Corn Products’ acquisition of National Starch in 2010. The U.S. units making the name change in June include Corn Products U.S. and National Starch.

“We are thrilled to face the marketplace with a name that says ‘ingredient solutions,’” said Ilene Gordon, Corn Products’ Chairman, President, and Chief Executive Officer. “We’re proud of our legacy in providing consistently high-quality ingredients to our many customers and helping them succeed in new realms with these innovations. And we will continue to build our expertise and ingredient solutions portfolio to help our customers address trends and compete better around the world.”

Many of Ingredion’s latest innovations in sweetness, texture, nutrition, delivery systems, and clean-label ingredients are on display at the IFT Food Expo. The prototype products at the company’s Booth 1211 highlight the diversity of the two companies now unified by one name. Prototypes representing various sectors (beverages, sauces, dairy, and bakery) are made with ingredient solutions from the company’s portfolio. Here are some examples of the prototypes available for sampling.

• Beverages. Mandarin Orange Beverage is a high-oil-loading product that allows beverage manufacturers and flavor houses to produce concentrated, non-weighted emulsions for cost savings. Reduced-Sugar Sangria-Flavored Beverage, uses Q-Naturale®—a natural emulsifier with three to four times the oil load capacity of gum arabic for the highest clarity—and naturally based, clean-tasting Enliten® Reb A stevia for sweetness. Almond Milk is fortified with Aquamin® calcified mineral source, giving the beverage a higher calcium content and making it nutritionally competitive with dairy milk without affecting the taste of the end product. The formulation also contains NutraFlora® prebiotic soluble fiber, which promotes greater calcium absorption that could lead to improved bone health, and provides a good source for fiber claim.

• Sauces. Pourable Salad Dressing is formulated with cold-water-swelling starches that can reduce costly vegetable oil. South African Curry Stir-Fry with beef is made with a functional native starch that has exceptional freeze-thaw stability. Sugar-Reduced Topping for Gluten-Free Pancakes is sweetened with Enliten Reb A stevia. Homecraft® GF 10, co-processed gluten-free flour, gives the pancakes the taste and texture customers expect without the dry, gritty qualities so often found in gluten-free formulations. Coconut Lucuma Fruit Topping for Cheesecake is thickened with Novation® Prima 600 functional native starch. The cheesecake gets its creamy smoothness from Novation Indulge 3340 texture system.

• Dairy. Frozen yogurt, made with a naturally based sweetener is cool and creamy, and yet tangy and tart. Queso Salsa Yogurt Spread for fish tacos is formulated with Greek-style yogurt.

• Bakery. No Sugar Added Yellow Cupcake features Enliten Reb A stevia sweetener, which gives the product a clean taste from a natural source, and Maltisweet®CM40, a crystalline maltitol replacement for corn syrup and sucrose that supplies sucrose-like viscosity and flavor release. High-Fiber, Reduced-Sugar Blueberry Muffin, developed to help maintain healthy blood sugar levels and support weight management, incorporates Hi-maize® 260 resistant starch for its dietary fiber and proven health benefits, as well as Enliten Reb A stevia for its sweet taste. Other formulations include Tart Cherry Almond Cereal Bar (a sugar-free, chewy bar made with polyols), a fiber-fortified tortilla made with resistant starch, the gluten-free pancakes, and a cheesecake dessert.

The Ingredion booth demonstrates these prototypes in five kiosks—Nutrition Worth Eating, Value Matter$, Healthy Reduction, Taste, and Natural/Clean Label.

In addition, the company provides a number of technical presentations. For example, a poster, “Impact of Processing Conditions on Stirred Yogurt Texture: Understanding the Role of Starch Functionality and Different Starch Sources,” analyzes the results achieved in a stirred yogurt formulation using three types of starch texturizers under different process parameters. The findings identify optimum process conditions for creating the preferred texture. (Thursday, June 28, 1:30 p.m. to 4 p.m., Hall C5)

A poster presentation on “Impact of Functional Native Starch Characteristics on Storage Stability of Formulated Food Products” covers the effect of such factors as starch base, food processing, and formulation on the stability of soups, sauces, and fruit preparations stored under ambient, refrigerated, and frozen conditions. Mechanisms that lead to instability and ways of detecting them are also presented in this poster. (Wednesday, June 27, 11 a.m. to 1:30 p.m., Hall C5)

Other presentations include “Healthy Ethnic Foods and Ingredients: A Culinary Perspective” (Tuesday, June 26, 10:35–10:55 a.m., Room N119); “Fiber for Health: Innovation in Nutritional Ingredients” (Tuesday, June 26, 10:55–11:15 a.m., Room N114); “Making Yogurts Even Healthier: Fat and Sugar Reduction” (Tuesday, June 26, 3–5 p.m., Hall C5); “Advances in Carbohydrate Texturizers to Address Texture Challenges with Removing Wheat and Eggs” (Wednesday, June 27, 9:15–9:35 a.m., Room N114); and “Leveraging Sustainability for Your Business Strategies” (Thursday, June 29, 7:30–7:40 a.m., Room N110).

Tags: , ,
Posted in Product Development | Comments Off

Natural Salt Replacer

Sunday, June 24th, 2012

SaltLevapan 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 typical mouthfeel.

Tags: , ,
Posted in Product Development | Comments Off

Cooking Grade Matcha

Sunday, June 24th, 2012

MatchaAiya 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 amongst the other ingredients.

Tags: , ,
Posted in Product Development | Comments Off

Navigating the Expo Floor: New Products & Samples

Friday, June 22nd, 2012

What’s New!

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 2012 IFT Food Expo where 900+ companies will be showcasing innovative ingredients, instruments, equipment and services. And for the second year, IFT has made it easier to the new products and services being introduced at IFT12. Hundreds of new products will be identified with an attention grabbing yellow “What’s New!” logo.

At the Food Expo, “What’s New!” floor stickers will help exhibitors with featured products stand out. Products labeled with the “What’s New!” logo will also be included in the mobile application. In addition, products labeled with the logo will be featured on IFT Live’s homepage and listed within the tabbed section in the printed Program and Exhibit directory available on-site.

Taste the Expo

Attendees state that product tasting/obtaining samples was one of the top three reasons for attending the IFT Food Expo. IFT’s Taste the Expo program was designed to make it easy for you  to locate those exhibitors who will be providing samples on the expo floor. You can find the list of products being sampled in the following places:

  • The Taste the Expo section in the event mobile application
  • In the Taste the Expo tab (Tab D), of the onsite directory
  • In the Food Expo flyer available onsite

Tags: , ,
Posted in Product Development | Comments Off

Special Events Pavilion Features Trends, Competitions, and Marketing Tips

Friday, June 22nd, 2012

Almond Board of CaliforniaIt’s easy to get swept up in the craziness and excitement that is the Food Expo floor. However, apart from holding meetings and presentations in their booth, some exhibitors will be featuring larger-scale presentations in the Special Events Pavilion, booth 776. And this year there is some exciting presentations planned … everything from product development competitions, trend reporting from Mintel and Innova, information on patent reform laws, to price trends for key ingredients. This year’s Special Events Pavilion is sponsored by the Almond Board of California. Here’s the schedule:

Trends + Innovation + New Technologies: Bringing it All Together
Lu Ann Williams, Innova Market Insights; Bernold Kemperink (Director Foreign Investments, Food Valley/Oost NV); Kees de Gooijer
Tuesday, June 26  |  12:15 – 1:15 p.m.

Innova Market Insights and Food Valley come together to show how consumer demands for healthy products, new convenience solutions and sustainability are driving innovation and the development of new technologies. Trends are moving around the globe faster than ever and companies must have a global outlook for their business as well as for their technology solutions. This presentation will highlight the most important global trends driving new product development in the food and beverage industry today and some new technologies being brought to the market by a highly innovative group of companies with the support of a sophisticated innovation network.

Commodity Trends in the Food industry
Tuesday, June 26  |  2:00 – 3:00 p.m.

Ron Sterk, Associate Editor of Food Business News will present a price trend and supply update on key ingredients, including sugar, cocoa, dairy, eggs, major fruits and vegetables, nuts, dry beans, red meat and poultry, along with raw commodities including wheat, corn, soybeans, rice and oats…all from a food product developers perspective.

Are You Prepared for the Effect the Patent Reform Laws Will Have on Food Packaging R&D Strategy, Organization, and Management?
Tuesday, June 26  |  3:15 – 4:15 p.m.

Significant changes to the U.S. patenting system are going to take place starting in September 2012. The law’s provisions, such as inter parties reviews and first-inventor-to-file, will likely have a profound effect on food packaging R&D. Failure to respond proactively to these changes will increase the likelihood of competitive threats, alter open innovation initiatives, and provide fewer opportunities for leadership. We will present strategies that can help R&D food technologists successfully respond to patent reform and increase their ROI from innovation.

The Making Healthy School Meals Easy Challenge Awards Presentation IFT and American Culinary Federation
Wednesday, June 27  |  10:30 – 11:30 a.m.

Teams competed to recreate USDA Recipes for Healthy Kids to promote accessibility of healthy school food options. The teams, comprised of food technologists, chefs, manufacturers and food service workers, recreated recipes for a manufacturing environment, while keeping the product cost effective and retaining original recipes nutrient content, flavor and taste.

Partnering for Success with your Contract Manufacturer
Wednesday, June 27  |  12:00 – 1:00 p.m.

Food companies choose to work with contract manufacturers for two primary reasons: to get products to market faster, and to augment internal capabilities. But unlike their internal operations, companies have limited control over the processes used by contractors to manufacture their products. Yet they are completely accountable for the quality and safety of the product that’s produced.

Knowing the technical capabilities a contract manufacturer has is only part of the selection criteria. Equally important are their processes, safety standards, and service protocols. So how can you guarantee your contract manufacturer will deliver the results you need for your project to succeed? How do you ensure your products will be safe? That the products will meet your company’s quality, service, and processing standards? What should you expect from your partnership with a contract manufacturer?

Whether you are a food scientist needing a manufacturer for a new formula, or an engineer requiring a smooth technical transfer and scale-up, you’ll learn from a diverse, highly-qualified panel how to create a successful partnership with your contract manufacturer; how to understand critical qualifiers to help you identify a worthy partner; and how to cultivate a partnership that delivers trust, confidence, and sustainable benefits over time. Equipped with practical screening questions, participants will understand how to qualify prospective contract manufacturers step-by-step, and how to make their product or process a success!

Disney-IFTSA Product Development Competition: Nutritious Food for Kids
Wednesday, June 27  |  2:00 – 5:00 p.m.

This competition has challenged student members of IFT to address an important wellness need by creating healthy snacks for kids. Participating teams must develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under 12. Based on preliminary reports, finalists will be notified on March 15 for the 2012 Disney-IFTSA Product Development Competition, sponsored by Disney Consumer Products. Winners will be
announced at the IFTSA Welcome Assembly on Wednesday night, where
Disney will present the winning teams with their prizes.

Formulating and Marketing for Health
Lynn Dornblaser, Director, CPG Trend Insight
Thursday, June 28  |  10:30 – 11:30 a.m.

We have seen shifts in how “healthy” is marketed to consumers, as products with “low-in” claims drop and those with some types of fortification and those with a focus on “natural” formulations continue to grow. This presentation will look at product activity and consumer preferences regarding “healthy” foods.

The “Real, Fresh, Natural Foods” Trend: How to Win With Consumers
Rachel Kyllo, Vice President of Marketing, Kemps Diary LLC; Loren Ward, Director of Research and Development, Glanbia Nutritionals; and Cara Kelly, Director of Strategy, Insights and Planning, Dairy Management Inc.
Thursday, June 28  |  12:00 – 1:00 p.m.

New research provides insights into the growing consumer movement toward real, fresh and natural foods. Learn about the consumer segments driving this trend, their attitudes and motivations, what product, packaging and placement cues work for this audience, and how dairy and dairy ingredients can help deliver what they’re looking for.

Tags: , ,
Posted in Events | Comments Off

Magtein for Brain Health

Friday, June 22nd, 2012

BrainAIDP 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 patented ingredient is self-affirmed GRAS.

Tags: , , ,
Posted in Product Development | 1 Comment »

Candy Coated Dark Chocolate Pomegranate

Thursday, June 21st, 2012

PomegranateKendall 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 chocolate and pomegranate.

Tags: , ,
Posted in Product Development | Comments Off

Steam/Vacuum Pasteurization Services

Thursday, June 21st, 2012

Seeds and NutsSpecialty 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, Calif.

Tags: , , ,
Posted in Product Development | Comments Off

Enoki Mushroom

Thursday, June 21st, 2012

Enoki MushroomWoodland 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 Japanese nabe stew dishes.

Tags: ,
Posted in Product Development | Comments Off

Clean Label Potato Flakes

Wednesday, June 20th, 2012

PotatoesAustrade 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 color.

Tags: , , ,
Posted in Product Development | Comments Off

Crisped Quinoa

Wednesday, June 20th, 2012

QuinoaTo 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 organic.

Tags: , ,
Posted in Product Development | Comments Off

Program & Exhibit Directory Addendum

Wednesday, June 13th, 2012

2012 IFT Annual Meeting & Food Expo® Program & Exhibit Directory Addendum
(as of June 24, 2012)

Exhibit Addendum

Disclaimer
The following listings are reproduced verbatim from copy submitted by each exhibitor. IFT takes no responsibility for descriptions or claims made. Exhibitors contracting space after the section had gone to press are listed in the Addendum. For the most up-to-date listing of the exhibitors, use the mobile app or the Event Navigator kiosks located throughout the Expo floor.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cancelled Companies

Booth Changes

-A-

Air Science USA LLC…………………………………………………. 1646
120 6th Street, Fort Meyers, FL, 33907
ph: 800-306-0656
e-mail: info@airscience.com
web: www.airscience.com
Description: Air Science USA LLC provides leading-edge solutions for the sciences and laboratory industries. We offer a complete range of laminar flow cabinets, PCR workstations, biohazard safety cabinets, ductless fume hoods and replacement carbon and HEPA filters for all major brands of ductless fume hoods. Custom enclosures are also available.
Asia, Australia, Europe, North America

American Sprinkle Company……………………………………… 1232
15 Riverside Drive, Pine Brook, NJ, 07058

Azumex Corp…………………………………………………………….. 3505
9375 Customhouse Plaza , Suite 1, San Diego, CA, 92154

Back to top

-B-

Beijing Marigold International Trade Co., Ltd…………….. 3125
Room 8010, Hongrun Hotel, No. 28, Baiqiao Dajie, Beijing, Dongcheng District, 100062, China

Back to top

-C-

Coral LLC………………………………………………………………….. 3500
38 Diamond Back Way, Carson City, NV, 89706

Back to top

-D-

Deseret Laboratories International…………………………….. 135
1414 E. 3850 S., St. George, UT, 84790
ph: 435-628-8786 fax: 435-673-1202
e-mail: bobd@deseretlabs.com
web: www.deseretlabs.com
Description: Deseret Labs International is a cGMP, FDA & TGA registered contract & ingredient manufacturer offering: Full service R&D, granulation and instantized ingredients, encapsulation of ingredients, and vitamin premixes. Utilizing state of the art fluid-bed and high-sheer granulation technology, we service the food, nutritional and pharmaceutical industries for nearly 30 years. We are equipped to handle all packaging needs for bulk powders. Circle U & Circle K Kosher & Halal.
Asia, Australia, Europe, North America

Back to top

-E-

Enreco, Inc………………………………………………………………… 3507
600A Broadway, Sheboygan Falls, WI, 53085
ph: 920-550-4061 fax: 920-467-4133
e-mail: pat@enreco.com
web: www.enreco.com
Description: Enreco, Inc. founded in 1987, is dedicated to providing nutritional ingredients defined by excellence in innovation, quality and customer service. A pioneer in the development of nutritious flaxseed products rich in Omega-3s, fiber, antioxidants and other nutritional and nutraceutical benefits, Enreco provides ground, whole-grain flaxseed flours, legume flours and other ingredients for the baking, pizza crust, breakfast cereal, nutrition bar and other segments of the food and nutritional products industries. Always the innovator, Enreco created processing systems to triple-clean their product and was the first to develop proprietary stabilization technologies allowing a shelf life of two years, guaranteed!  The company maintains Superior AIB certification for quality and safety produces organic ingredients under the OneCert organic certification program and is certified kosher by the Chicago Rabbinical Council.

Back to top

-F-

FDA/Center for Food Safety & Applied Nutrition………… 203
5100 Paint Branch Parkway, College Park, MD, 20740

Fiore Di Pasta Inc………………………………………………………. 3951
4776 E. Jansen Ave, Fresno, CA, 93725

Fooding Group Limited……………………………………………… 3129
No.560,  ZhangYang Road, Pudong, Shanghai, 200122, China

Fullrich Food & Spice Ingredients (Anhui) Co., Ltd…….. 3303
No. 6 Hehuan Road, Suixi Economic Development Zone, Huaibei City, 235100, China
ph: +86-551-2843409
e-mail: fullrichingredients@yahoo.com.cn
web: www.fullrichfoods.com
Description: Dehydrated vegetables. Dehydrated garlic flakes, Dehydrated garlic granules , Dehydrated garlic powder, Dehydrated red bell pepper flakes, Dehydrated green bell pepper flakes, Dehydrated leek green, Dehydrated onion products, Dehydrated carrot cubes 1-3mm, 3x3mm, 5x5mm, Foods chemical products.
Africa, Asia, Australia, Europe, North America, South America

Back to top

-G-

Gopher Scope……………………………………………………………. 3506
29563 Costello Drive, New Hudson, MI, 48165

Back to top

-I-

Imtech-Steri……………………………………………………………….. 3509
Gewerbestrasse 6, Biel-Benken, Switzerland
ph: +41-614-019111
e-mail: info@imtech-steri.ch
web: www.imtech-steri.ch
Description: Imtech-Steri AG is a Swiss company working with Steam technology since more than 30 years. We are providing Batch Sterilization Systems over the world. Our solutions are based on saturated steam and are 100% natural (Chemicals & Radiations Free): the BioSteam line. The Pasteurization process is particularly effective for spices, herbs, nuts and dry fruits. It is possible to process from 100 kilos to 2 tons of product per Batch. Microbial reduction can be tuned from minimal to strongest sterilization. We have installed such systems in Europe, Middle East, India and the USA in the last 10 years with great feedback and customer satisfaction. We also provide Process Validation services and Pre-validation studies matching the FDA guidelines.
Africa, Asia, Australia, Europe, North America, South America

Itochu Chemicals America Inc……………………………………. 3502
360 Hamilton Avenue, White Plains, NY, 10601
ph: 856-207-4370 fax: 914-333-7848
e-mail: fred.ghanem@itochu-ca.com
web: www.itochu-ca.com
Description: Itochu Chemicals America Inc. is the exclusive distributor for premium ion exchange resins from Mitsubishi Chemical Corporation, Iron and Manganese Removal media from Quantum, Chromatographic silica and resins from various suppliers, as well as filtration and membrane products. Our group is also involved in acid and base resin catalysis for hydrolysis, esterification, and other type of reactions including biocatalysis and the use the enzyme immobilization techniques. We have products for sugar fractionation, for nutraceutical and flavor extraction, for juice de-bittering and de-acidification, for tannin and color removal. Such products are available from the analytical HPLC size to the industrial production.
North America, South America

Back to top

-L-

Liupanshui Yikang Food Co., Ltd……………………………….. 485
HongQiao District, LiuPanShui City, Liupanshui, 55301, China

LycoRed Corp……………………………………………………………. 3501
377 Crane Street, Orange, NJ, 07050
ph: 973-882-0322 fax: 973-882-0323
e-mail: info@lycored.com
web: www.lycored.com
Description: LycoRed is a global leader in healthy natural fortification, premix blends and colorants, serving the Food, Beverage, and dietary supplement markets. LycoRed’s natural colors are derived from carotenoids, inlcuding tomato lycopene and beta carotene. LycoRed’s yellow to red colorants are highly stable in light, pH and heat, suitable for vegetarian and vegan products, and kosher and halal. Also, please stop by to try SANTE, a patented, natural tomato-based concentrate ingredient, designed to successfully enhance taste and flavor for reduction of sodium. It can be used in ready-made meals, snacks, cheese products, meat products and savory bakery items. Please come by our booth to see and taste LycoRed’s technology first-hand!

Back to top

-Q-

Qingdao Taifoong Foods Co., Ltd………………………………. 3004
Madian Industrial Park, Jiaozhou, 266314, China

Qufu Shengren Pharmaceutical Co., Ltd…………………….. 3305
No. 6, Shengwang Avenue, Qufu, Shandong, 273100, China
ph: +86-537-4913739 fax: +86-537-4911578
e-mail: steviacn@gmail.com
web: www.sunwininternational.com
Description: Qufu Shengren Pharmaceutical Co. Ltd. is one of the leading stevia manufacturers in China and one of the only Chinese stevia companies with GRAS notification from the U.S. FDA. ISO, kosher, Halal and HACCP certificated. We originated from a pharmaceutical company, and produce all products according to GMP practice. The product line covers steviosides 90%, Reb A 40%, Reb A 60%, Reb A 80%, Reb A 95%, Reb A 98%, Reb A 99% and table top sweetener.
North America

Back to top

-R-

RNI Consulting………………………………………………………….. 1021
2 Square La Fayette, Angers, 49000, France

Back to top

-S-

Shandong Sunwell Green Food Co., Ltd…………………….. 3126
The Industry Garden of Shouguang Development Zone, Shandong, Shandong, 262700, China
ph: +86-150-06651997
e-mail: cathyyang1997@gmail.com
web: www.sunwellfood.com
Description: Established in 2003, Shandong Sunwell Green Food Co., Ltd. is a specialized manufacturer of vacuum fried, AD and FD vegetables and fruits, as well as IQF vegetables and fruits.

Shanghai Shenguang Edible Chemicals Co., Ltd………… 2903
No. 125, North Chuhua Road, Shanghai Chemical Park, Shanghai, 201417, China

Suntava……………………………………………………………………… 3508
3290 S. St. Croix Trail, P.O. Box 268, Afton, MN, 55001
ph: 651-998-0723 fax: 612-435-0264
e-mail: terry.howell@suntava.com
web: www.suntava.com
Description: Suntava is a leading U.S. based agriculture and natural ingredient biotech company dedicated to improving health and enhancing life by researching, breeding, growing and harvesting better-for-you food crops. Our primary product is a non-GMO Purple Corn, featuring an exceedingly high level of Anthocyanins and Polyphenols (antioxidants). Published research confirms that purple corn contains nearly 4 times the level of anthocyanins found in blue corn and greater antioxidant activity than blue berries (based on published ORAC data). Healthy, delicious, colorful and sustainable purple corn is ideally suited for cereals, snacks, baked goods, baking mixes, soft table torillas, or any application typically using other white, yellow or blue corn.
North America

Back to top

-T-

Taizhou Fertile Foods Trade Co., Ltd…………………………. 3124
Room 515, Residence 8, Xinghua City, Jiangsu Province, China
ph: +86-523-83313455 fax: +86-523-83313455
e-mail: fyfoods@vip.163.com
web: www.fyfoods.com
Description: Taizhou Fertile Foods Trade Co., Ltd. was established in April 2012 .Is a mainly to international trade of the modernization of the new private import and export corporation. The company office is located in the City Investment Mansion 8. The company warehouse is located in famous dehydrated vegetables processing base, Wangheng economic development zone of Xinhua.

The Chia Company…………………………………………………….. 221
105 Duane Street, #19F, New York, NY, 10007

Trans Pacific Foods/Titan Foods……………………………….. 3875
2601 Main Street, Suite 910, Irvine, CA, 92614

Back to top

-U-

USDA Food Safety & Inspection Services………………….. 3504
1400 Independence Avenue SW, Mail Stop 3778 (Aerospace/OOEET/OPD), Washington, DC, 20250
ph: 202-690-6370 fax: 202-690-6519
e-mail: beatrice.herbert@fsis.usda.gov

Back to top

-V-

Vida-Blend, Inc…………………………………………………………… 3949
1430 State Highway 5 S., Amsterdam, NY, 12010
ph: 518-620-6216
e-mail: jflacke@vida-blend.com
web: www.vida-blend.com
Description: Blending science, technology and expertise to fortify our world, one person at a time. Our passion for improving lives through the power of nutrients provides you with the Peace of Mind to focus on your core business. We offer you extensive production management experience for Fortune 500 Companies. Experienced staff and ownership have a hands-on approach with every order. You can count on us to get the job done – from formulation assistance and precision blending to packaging assistance and on time delivery.

Vidhi Dyestuffs Mfg. Ltd…………………………………………….. 657
E/27 Commerce Centre, 78 Tardeo Road, Mumbai, Maharashtra, 400 034, India
ph: +91-224-0734747 fax: +91-222-3521980
e-mail: vdml@vsnl.com
web: www.vidhifoodcolours.com
Description: Vidhi Dyestuffs Mfg. Ltd., “VDML” is one of the most reliable, reputed and a leading synthetic food color manufacturing company with global presence and representations in over 75 countries across all 7 continents of the world. VDML currently manufactures synthetic food colors conforming to the E.C. 2008/128/EC & to the FAO/WHO Standards, their Lakes & Blends, FD&C Certified Colors, D&C Colors & their Lakes. VDML also manufactures a complete range of “application focused” natural color formulations & emulsions. VDML is an ISO 9001:2008, ISO 22000:2005 & HACCP accredited company and its products enjoy international accreditations like Kosher from Kof-K of the U.S.A. & Halal Certificate from M.U.I Indonesia.
Africa, Asia, Australia, Europe, North America, South America

VRS Foods Ltd. (Paras)……………………………………………… 1230
B1 & B2, Mira Corporate Suites, Ishwar Nagar, Mathura Road, New Delhi, Delhi, 110065, India
ph: +91-114-0674067 fax: +91-114-0674077
e-mail: gaurav.gupta@parasdairy.com
web: www.parasdairy.com
Description: VRS Foods Ltd. is an Goverment of India recognized Star Export House engaged in manufacturing & Exports of various dairy products (ie. Acid Casein, Rennet Casein, Fresh Curd Sodium Caseinate, Whole Milk Powder, Skimmed Milk Powder, Lactose, Butter, WPC, Demineralised Whey Powder , Milk Protein Concentrate UHT MILK, Ghee (Clarified Butter) etc.) The VRS Group, founded in 1960, owns ISO 9001-2000, HACCP, Halal, Kosher, FDA, HACCP, FSSAI & Export Inspection council certified manufacturing units with a technical collaboration with – WestFalia Separator AG, Filteration Engineering Inc. and Applexion at various strategic places in India & is well known in the national & International markets for its flagship brand “PARAS”.
Africa, Asia, Australia, Europe, North America

Back to top

COMPANIES THAT HAVE CANCELLED

  • Cherry Centra
  • Ganzhou Julong High-Tech Industrial C
  • J.R. Short
  • Poppin Fun

Back to top

BOOTH CHANGES

  • Linyi Shansong Biological Products Co., Ltd. Is now in booth 584

Back to top

Program Addendum

Panel Discussion, Symposium or Workshop Presenter — Additions and Changes

Presenter Replacement
Session 005: An Inside Look at the American Farm and How Sustainable Practices Impact the Food Industry
Tuesday, June 26, 2012, 7:15 am–8:15 am
Presentation 005-04, 7:50 am–8:00 am
Presenter J. von Zastrow replaced by M. Hewett, Publix Super Markets

Presenter Replacement
Session 015: A look at the Non-0157 Shiga Toxin E. Coli Strains Through Different Eyes
Tuesday, June 26, 2012, 10:30 am-12:00 pm
Presentation 015-01, 10:35 am–10:55 am
Presenter P. Fratamico replaced by C. Sommers, USDA

Presenter Replacement
Session 016: Chemical and Functional Properties of Krill Oil: Developing a Public Standard for a Complex Ingredient
Tuesday, June 26, 2012, 10:30 am–12:00 pm
Presentation 016-04, 11:30 am–11:45 am
Presenter S. Fratamico replaced by E. Hotam, Enzymotec USA

Presenter Replacement
Session 019: Food Processing and the Dinosaur: Are Their Fates One and the Same?
Tuesday, June 26, 2012, 10:30 am–12:00 pm
Presentation 019-04, 11:05 am–11:15 am
Presenter S. Nugen replaced by A. Kinchla, Univ. of Mass.

Presenter Withdrawal
Session 070: Specialized Nutrition: Opportunities in Medical Foods and Beyond for Aging, Developing, and Other Specialized Populations
Tuesday, June 26, 2012, 1:30 pm–3:00 pm
Presentation 070-02, 2:05 pm–2:35 pm
Presenter R. Winger, Inside Foods Ltd withdrawn

Presenter Replacement
Session 108: An African Sensory Adventure
Wednesday, June 27, 2012, 7:15 am–8:15 am
Presentation 108-02, 11:05 am – 11:30 am
Presenter J. Mendesh replaced by I. Mehrotra, General Mills

Presenter Replacement
Session 119: Substantiating an Immune Health Claim-Three Perspectives
Wednesday, June 27, 2012, 10:30 am–12:00 pm
Presentation 119-01, 10:35 am–10:55 am
Presenter L. Paulinois replaced by A. Roberts, Cantox

Presenter Replacement
Session 213: Indigestible Carbohydrates and Colonic Health
Thursday, June 28, 2012, 8:30 am–10:00 am
Presentation 213-03, 9:00 am–9:15 am
Presenter L. Sanders replaced by P. Samuel, Tate & Lyle

Presenter Replacement
Session 240: Case Studies in Packaging for Novel Processing Technologies
Thursday, June 28, 2012, 10:30 am–12:00 pm
Presentation 240-03, 11:35 am–12:00 pm
Presenter K. Durdag replaced by V. Gunn, Biovation

Presenter Replacement
Session 241: Enhancing FDA’s Evaluation of Science to Ensure Chemicals Added to Human Food Are Safe: Results of Workshops
Thursday, June 28, 2012, 10:30 am–12:00 pm
Presentation 241-02, 11:05 am–11:35 am
Presenter N. Rachman replaced by H. Chin, Coca Cola

Presenter Withdrawal
Session 259: Effects of Refrigeration, Particularly Freezing and Freezing Techniques, on Food Microbial Safety and Quality
Thursday, June 28, 2012, 1:15 pm–2:45 pm
Presentation 259-03Presenter A. Borger withdrawn

Presenter Replacement
Session 264: Safety, Quality, and the Future of Raw Milk Cheese in the United States
Thursday, June 28, 2012, 1:15 pm–2:45 pm
Presentation 264-03, 2:10 pm–2:35 pm
Presenter J. Sheehan replaced by O. Nsofor, USFDA

Poster Session Presenter — Additions and Changes

Presenter Withdrawal
Salmonella Population Rebound and Its Prevention on Spray Washed and Non-Washed Jalapeño Peppers and Roma Tomatoes in Humid Storage
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 035-21
Presenter W. Long withdrawn

Presenter Withdrawal
Growth and Enterotoxin A Production of Staphylococcus aureus in Raw Meats at Different Temperatures
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 035-76
Presenter W. Kim withdrawn

Presenter Withdrawal
Yield and Methanol Content of Brandy from Muscadine Grapes and French-American Hybrid Varieties
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 046-08
Presenter Y. Hang withdrawn

Presenter Withdrawal
Toxin Gene Profiles of Bacillus cereus Isolated from Korean Traditional Fermented Soybean Products
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 052-20
Presenter J. Kim withdrawn

Presenter Withdrawal
CFD Investigations of Kheer Cooking in a Continuous Kheer Making Machine
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 077-08
Presenter S. Kadam withdrawn

Presenter Withdrawal
Physicochemical Properties of Puffed Quinoa Cake
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 077-84
Presenter Y. Gong withdrawn

Presenter Withdrawal
Angiotensin-Converting Enzyme (ACE) Inhibitory and Proteolytic Activity of Probiotic Yogurts: Effect of Sodium Calcium Caseinate and Whey Protein Concentrate
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 080-01
Presenter S. Akalin withdrawn

Presenter Withdrawal
Textural Quality Improvement of Rice Flour Gel Using TGase Protein Crosslinking
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 081-13
Presenter P. Suwannaporn withdrawn

Presenter Withdrawal
Stage of Change for Consuming More Fruits and Vegetables, Less Saturated Fat, and Less Refined Sugar Among Patients with Type 2 Diabetes
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 084-34
Presenter H. Bawadi withdrawn

Presenter Withdrawal
Does Grade Inflation Occur in the Introductory Food Science Class at MU?
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 129-03
Presenter A. Clarke withdrawn

Presenter Withdrawal
Remote Laboratories for Teaching Citrus Processing Technology
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 129-04
Presenter J. Reyes-De-Corcuera withdrawn

Presenter Withdrawal
Rheological Measurements and Physicochemical Properties of Whey Protein Isolates: Combined Effect of Heat and NaCl
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 132-05
Presenter R. Hussain withdrawn

Presenter Withdrawal
Rheological Measurements and Physicochemical Properties of Whey Protein Isolates: Combined Effect of Heat and NaCl
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 144-33
Presenter J. Menegaldo withdrawn

Presenter Withdrawal
Optimal Plasticizer Additions for Alaska Pollock Surimi Protein Films
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 145-05
Presenter B. Olvera withdrawn

Presenter Withdrawal
Isolation, Characterization of Insoluble Date Fiber from Date Flesh and Its Effect on Rheological Characteristics of Wheat Flour/Date Fiber Blended Dough
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 150-02
Presenter J. Ahmed withdrawn

Presenter Withdrawal
Sensory Acceptability of Soy Protein Beverage Formulated in a Lemon-Flavored Iced Tea
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 165-18
Presenter J. Lee withdrawn

Presenter Withdrawal
Quality Evaluation of Blueberries (Draper Variety) After Low-Dose Gamma Irradiation
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 165-20
Presenter S. Lee withdrawn

Presenter Withdrawal
Oxidative Stability of Linseed Multilayer Emulsions
Wednesday, June 27, 2012, 2:30 pm–5:00 pm
Presentation 193-125
Presenter H. Espinosa withdrawn

Presenter Withdrawal
The Influence of Sugars on Apple Flavor and Aroma Intensity in a Model Apple Juice Using SPME-GC
Wednesday, June 27, 2012, 2:30 pm–5:00 pm
Presentation 193-158
Presenter N. Moldestad withdrawn

Presenter Withdrawal
Antihypertensive Activity of Glycinin and β-Conglycinin Fractions Submitted to Limited and Selective Hydrolysis
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-11
Presenter J. Lee withdrawn

Presenter Withdrawal
Effect of Thermal Processing on the Antihypertensive Activity of Soy Protein Subjected to Hydrolysis by Various Enzymes
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-36
Presenter J. Lee withdrawn

Presenter Withdrawal
Increasing Soy Isoflavone Aglycones in a Soy-Supplemented Wheat Bread by Sourdough Fermentation
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-68
Presenter G. Yezbick withdrawn

Presenter Withdrawal
Neuroprotective Effect of Myrica rubra Juice as Evaluated in Oxygen and Glucose Deprivation Neuro-2a Cell Model
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-82
Presenter Q. Weng withdrawn

Presenter Withdrawal
Resveratrol and Spermidine Reduce Growth and Glucose Consumption Rates in Saccharomyces cerevisiae
Thursday, June 28, 2012, 10:00 am–12: 30pM
Presentation 238-82
Presenter Q. Weng withdrawn

Presenter Withdrawal
Rheological, Thermal, and Structural Behavior of Poly(ε-Caprolactone)/Nanoclay Blended Films
Thursday, June 28, 2012, 1:30 pm–4:00 pm
Presentation 238-82
Presenter J. Ahmed withdrawn

Tags: , ,
Posted in Sessions | Comments Off

Preview: 2012 IFT Annual Meeting & Food Expo

Friday, May 18th, 2012

IFT Annual Meeting & Food Expo®
June 25–28 , Las Vegas, Nev.
Las Vegas has long enjoyed a reputation as the capital of the U.S. gaming industry, a key draw for many of the 38 million people who visit the destination each year. This summer, when the IFT Annual Meeting & Food Expo® comes to town June 25–28, it’s a pretty sure bet that Sin City will also be the capital of food science innovation and information. Las Vegas

The menu of Annual Meeting education options is extensive. More than 100 sessions and 1,200 poster presentations are scheduled on subjects ranging from sodium reduction to front-of-label packaging. The Food Expo will bring together 900-plus exhibitors occupying more than 210,000 sq ft of the Las Vegas Convention Center. The Expo is the food industry’s largest collection of ingredients, equipment, processing, and packaging suppliers under one roof, and its enduring effectiveness as a venue for identifying trends, gathering information, and forming and maintaining business relationships is well recognized. And it’s all set against the lights of fabulous Las Vegas.

In this newsletter—the official preview of the show—you will find more in-depth information on the scientific sessions offered, in addition to some of the new products and services on display at the Food Expo. Make sure you don’t miss out on experiencing these exciting events firsthand … register today at www.ift.org/ift12.

Stay in the Loop at the Annual Meeting & Food Expo
New This Year

Starbucks’ Schultz to Speak at Keynote
Howard SchultzInnovation is what drives the food industry. So it makes perfect sense that it will be high on the list of topics addressed by Keynote Session headliner Howard Schultz, President, CEO, and Chairman of Starbucks. In a presentation titled “The Importance of Innovation,” Schultz will share insights on the value of scientific innovation in creating thriving companies and communities and filing the talent pipeline. Prepare for a session that will jumpstart your Annual Meeting & Food Expo experience every bit as well as a Starbucks espresso. Sponsored by CornNaturally.com, the Keynote Session will take place from 8:30–10:15 a.m. June 26.

On the Expo Floor
It’s hard to imagine a better way to get an up-close view of food industry product development and technology innovation than walking the floor of the IFT Food Expo. Traversing the Expo is sure to be a rich sensory experience full of new sights, aromas, and tastes as exhibitors serve up inventive food and beverage prototypes, showcase colorful new packaging, and demonstrate cutting-edge analytical and processing equipment. Be prepared for a long walk, though; this year’s Expo will sprawl across more than 210,000 sq ft of space. Here’s a look at some of the highlights of this year’s Expo.

Here’s a look at some of the highlights of this year’s Expo.

Push for Sodium Reduction Continues
Better-for-you Oils
Colors Brighten the Expo Floor
Join in the Celebrations

What’s New! Returns
What's New! logoAfter a successful first year in 2011, the What’s New! program will return to the Food Expo floor this year. 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 stickers will help exhibitors with featured products to stand out. Products labeled with the What’s New! logo will also be included in the downloadable mobile phone application. In addition, products labeled with the logo will be featured on IFT Live’s homepage and listed within a tabbed section in the printed Program and Exhibit Directory available on-site.

Scientific & Education Programming
The Annual Meeting’s Scientific Program provides a forum for sharing knowledge and exchanging ideas on myriad food science and technology topics. It’s an ideal way to stay up to date about current research in food science and technology and its practical business applications. The peer-reviewed program is organized around key industry focus areas and the core sciences that represent the foundation of the food science discipline. The focus area tracks are as follows: Food Safety & Defense; Food Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations; Sustainability; Public Policy, Food Laws & Regulations; and Education & Professional Development. Core science program tracks include Food Microbiology, Food Chemistry, Food Engineering, and Sensory Science.

Given the fact that there are more than 100 sessions in the Scientific Program this year, here are some sessions to be on the lookout for in some key trending topics.

Pre-Annual Meeting Short Courses
Nanotechnology Moves Forward
Sessions Advance Food Safety Knowledge

Tags: , ,
Posted in Events | 1 Comment »

Join in the Celebrations on the Expo Floor

Friday, May 18th, 2012

For many companies exhibiting at this year’s Food Expo, celebration is in order due to an anniversary, new merger, etc. Here are some exhibitors to stop by and congratulate:

  • U.S. Highbush Blueberry Council (booth 2438) celebrates its 100th birthday and the birth of Julia Child on Aug. 15, 1912. A century ago, USDA botanist Frederick Coville and collaborator Elizabeth White began breeding the best and most promising blueberry plants and produced an entirely new variety—the highbush blueberry.
  • German/Finnish titanium dioxide manufacturer Sachtleben (booth 2648) celebrates its 50th anniversary this year. Using the sulfate process, Sachtleben produces anatase particles for the food industry.
  • Synergy Flavors (booth 1508) has acquired Sethness Greenleaf, a flavor company in the Chicago, Ill. area. The purchase strengthens Synergy’s offerings to several key markets, including the beverage, dairy, and bakery.
  • Bell Flavors & Fragrances (booth 2101) celebrates its 100th anniversary. As a part of the party, Bell will be highlighting products from its 2012 top 10 list, the theme of which is “Emerging Cultures.”
  • Corn Products/National Starch Food Innovation (booth 12111) will be officially launching its new name—Ingredion—at this year’s Food Expo.
  • Colloides Naturels International and Bio Serae laboratories are merging to become Nexira (booth 3375), which is launching a new range of highly purified acacia gum products with enhanced products.

Tags: ,
Posted in Events | Comments Off

Colors Brighten the Expo Floor

Friday, May 18th, 2012

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. Williamson (booth 1551) has developed an improved oil-dispersible caramel color using emulsion technology that offers a 25% increase in color intensity compared to its previous blend version and demonstrates improved solubility in food and beverage systems containing lipids.
  • Sensient Technologies (booth 1440) will highlight its Fusion Precise Natural Colors line that features bold colors with improved visual consistency allowing food manufacturers to add vibrant color to food and beverage products.
  • Exberry gummie bearsFood Ingredient Solutions’ (booth 2575) new line of clear carotene colors will be shown in a full range of yellow to orange.
  • GNT USA Inc. (booth 1501) will showcase Exberry—a colorful spectrum of naturally derived food colorants made exclusively from fruits and vegetables in a variety of applications ranging from beverages to confections.
  • Naturex (booth 2221) will feature the NAT color range which offers lots of possibilities in color through its VegeBrite and E-Color lines. VegeBrite gives a comprehensive, vibrant palette of shades made exclusively from concentrates of fruits and vegetables. Obtained without selective extraction or isolation, these ingredients perform in a wide range of applications. E-Color is a complete range of color additives extracted and isolated from natural origins to ensure exact color targets are achieved.

Tags: , , , ,
Posted in Product Development | Comments Off

Better-for-you Oils

Friday, May 18th, 2012

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 fats and oils—as well as novel oil blends—are taking in a wide range of prototypes:

  • OilHeartland Flax (booth 1851) recently began producing Real Cold Pressed (RCP) Premium Flax Oil, which is an ultra-pure, virgin flax seed oil that demonstrates the potential of flax products in terms of functionality, stability, and long-lasting qualities.
  • Pioneer Hi-Bred (booth 1426) will be offering samples of its Plenish high-oleic soybean oil. The oil offers food industry and consumer benefits with improved performance and broader applications than other available edible oils to help meet the need for a soy-based trans fat solution.
  • Austrade Inc. (booth 3269) will showcase its raw sunflower lecithin—Giralec SF—which is made without the use of chemical solvents like hexane and reportedly has the same functionality as conventional sunflower lecithin.
  • Representatives from SK Food International (booth 1855) will be on hand to discuss the benefits of canola oil, which is low in saturated fat, has zero trans fat, and contains a healthy blend of omega-3 and omega-6 fatty acids.
  • Technology Crops International (booth 3854) will introduce a plant-based source of omega-3 stearidonic acid called Ahiflower oil. It contains 20% stearidonic acid, as well as other fatty acids, including 5.3% gamma-linolenic acid, 38.8% alpha-linolenic acid, and 11.2% linoleic acid.

Tags: , , ,
Posted in Product Development | Comments Off

Push for Sodium Reduction Continues

Friday, May 18th, 2012

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 food. Here are just a few:

  • Bakery ApplicationsKudos Blends (booth 2381) showcases its potassium bicarbonate—a patented alternative to sodium bicarbonate—which maintains all the functional qualities of sodium bicarbonate without the sodium content.
  • Balchem Corp.’s (booth 2755) C-Salt choline chloride can be used as a 1:1 “drop-in” replacement for salt, allowing reduction in sodium chloride of up to 50%, without imparting undesirable flavor or otherwise complicating food processing operations.
  • OneGrain technology from AkzoNobel Salt Specialties (booth 2885) can achieve up to 50% sodium reduction by combining regular salt, mineral salt, and taste-enhancing flavors in single salt grains.
  • Bowl of SoupBiorigin (booth 1735) highlights the use of ingredients from the Bionis and Bioenhance lines, which allow for a 70% reduction in sodium in snack applications. The Bionis line of yeast extracts provides body, mouthfeel, and umami taste and the Bioenhance line of naturally derived taste enhancers will help improve the salty taste in sodium-reduced products without the addition of salt.
  • The Scoular Co.’s (booth 1807) SmartSalt ingredient is formulated with a co-crystallized triple mineral salt—magnesal—which the company reports is primarily a form of magnesium chloride that has a clean flavor profile and reduced hygroscopicity. It is said to provide 100% salt taste with up to 60% less sodium in a number of applications.
  • Spicetec’s (booth 2401) newly patented Micron Salt ingredient is a blend of ultra-small crystals made by micropulverizing salt to a patented particle size, making it have three times more surface area per volume than salt.
  • Visit Morton Salt’s (booth 2559) Salt Inspiration Station where you can learn more about the company’s specialty products, and experience for yourself different salt particles and their functionality across product categories. In addition, Morton Salt will introduce the newest addition to its line of sodium-reduction solutions—Fine KaliSel Potassium Chloride (KCI).

Tags: , ,
Posted in Product Development | Comments Off

New for 2012

Friday, May 18th, 2012

The 2012 Annual Meeting & Food Expo® offers some exciting new features for attendees.

Taste the Expo: Show-goers polled about last year’s Food Expo reported that product tasting/obtaining samples was one of their top three reasons for attending. Recognizing the importance of sampling, IFT’s new Taste the Expo program gives exhibitors additional visibility for their product samples and makes it easy for attendees to locate the booth where samples will be available. Exhibitor participants in this year’s Taste the Expo program will be highlighted in the on-site Program and Exhibit Directory, on the IFT website, and within IFT’s smartphone mobile app.

Digital Library: Insights shared within the Scientific Program will be easily accessible to attendees in the weeks and months following the event in Las Vegas thanks to IFT’s complimentary Digital Library sponsored by Ajinomoto Co. This new web-based resource will make recordings of presentations and speakers’ PowerPoint slides available for one year and will include a search feature to make finding a particular presenter or session simple. Also, the Book of Abstracts will be offered as a digital version in addition to the print version.

Recipes for Healthy KidsMaking Healthy School Meals Easy competition: Since the announcement of new standards for school lunch programs earlier this year, the subject of school meals has been getting plenty of attention. IFT will do its part to promote the development of better-for-you school meals with the debut of the “Making Healthy School Meals Easy” challenge at the Food Expo. Conducted in partnership with the IFT Foodservice Division, the American Culinary Federation, and the Research Chefs Association, the competition challenges participants to covert a recipe from the 2011 U.S. Dept. of Agriculture’s “Recipes for Healthy Kids” contest into a manufactured product that maintains the nutritional content, flavor, and taste of the original version and is cost-effective for school systems. Attend the awards ceremony on June 27 in the Special Events Pavilion to find out the winners.

Electronic addendum: It will be easier than ever to stay up to date on exhibitors who sign on to participate in the Expo after the Program and Exhibit Directory is printed thanks to an electronic addendum featured on IFT Live. In addition, the addendum will include any changes to the Scientific Program sessions. Look for the icon on IFT Live’s homepage.

Tags: , , , ,
Posted in Events | Comments Off

Stay in the Loop at the Annual Meeting & Food Expo

Friday, May 18th, 2012

Accessing and sharing information about the Annual Meeting & Food Expo has never been easier and more convenient. Here’s a look at a few of the options.

Mobile AppSmartphone Mobile Application: Available for iPhones, iTouches, iPads, Androids, and Blackberrys, the IFT12 mobile application is easy to download and available at no charge. It will keep users up-to-date on floor plans, exhibitors, the Scientific Program, and more. In addition, IFT Facebook and Twitter updates can be viewed within the mobile app. And keep an eye out for QR codes in exhibitors’ booths. Scan the code and the app takes you directly to the exhibitor’s product/service information.

IFT Live Show Daily: Don’t miss the daily digital edition of the IFT Annual Meeting & Food Expo’s show daily. Check it out at http://live.ift.org. You’ll find regularly updated articles on Annual Meeting programs and sessions, news from the show floor, competition results, and much more. Interactive content will include videos, photos, and Twitter feeds. IFT Live may be accessed at Internet Café terminals or through laptops, smartphones, or PDAs. Additionally, there is a direct feed from IFT Live on the mobile app.

Social Media: IFT is using the social media channels LinkedIn, Facebook, Twitter (twitter/#IFT), and Flickr (flickr/IFT) to communicate about event highlights and changes during the Annual Meeting & Food Expo and to allow those on-site to engage in the virtual IFT community.

Tags: , ,
Posted in Events | 2 Comments »

Finalists Announced for Video Competition

Wednesday, May 16th, 2012

What’s Cool About Being a Food Geek?
The PoppysIFT has announced the three finalists in The Poppys—a new video competition with the goal of showing why it’s cool to be a food geek. The three finalists—from D.D. Williamson and Decagon Devices—will have their videos highlighted during the 2012 Keynote Session on June 26, in Las Vegas. But you can view the three finalists’ videos now! In addition to receiving a Poppy, VIP seating will be provided for up to five team members per video and a food package will be sent to the finalists to host a celebratory viewing party back home. Visit YouTube to view all of the submissions.

Tags: , , ,
Posted in Awards & Competitions | Comments Off

Starbuck’s Howard Schultz to Speak at IFT12

Monday, May 7th, 2012

The Importance of Innovation

Howard Schultz

The Institute of Food Technologists has announced that Howard Schultz, president, chairman, and chief executive officer of Starbucks, will be the Keynote speaker at the 2012 Annual Meeting & Food Expo. Named Fortune magazine’s 2011 Businessperson of the Year, Schultz has taken an active role in focusing public discussion on the importance of job creation to spur growth in the economy through a partnership between Starbucks and Opportunity Finance Network and the Create Jobs for the USA initiative. He will share insights on the importance of scientific innovation in creating thriving companies and communities, and filling the talent pipeline. Join us at the Keynote Session on June 26, from 8:30–10:15 a.m. to hear from IFT leaders, see what’s new at IFT, and be inspired by our keynote speaker, Howard Schultz, of Starbucks.

The Keynote Session is sponsored by CornNaturally.com.

Tags: , , , ,
Posted in Events | Comments Off

Accepting Entries for the 2012 IFT Food Expo Innovation Awards

Monday, March 5th, 2012

The IFT Food Expo Innovation AwardIs your company a leader in its field but may not always get the credit it deserves? And are you exhibiting at the 2012 IFT Food Expo in Las Vegas, Nev., June 26–28? If you answered yes to both questions, then gain recognition for your ingenuity and achievements by entering the 2012 IFT Food Expo Innovation awards. The deadline of April 15 is fast approaching so enter today.

The product, technology, ingredient, instrumentation, equipment, or service must have been commercially introduced since Jan. 1, 2011. In addition, new applications of existing products/services that were commercially introduced since Jan. 1, 2011 also are eligible. There is no entry fee, and companies may submit more than one entry. Qualifying entries will be reviewed by an independent, expert panel of judges.

Some guidelines for submitting:

  • All entry materials must be in English.
  • All entries must be submitted online.
  • All entry descriptions must be 500 words or less.
  • Once your entry has been submitted, you cannot re-submit the form.
  • You may attach up to three supporting documentation, such as brochures, by using the “Attach File” option located at the top of the online form.

Winning entries will be announced and awarded prior to the opening of the exhibit floor at the 2012 IFT Annual Meeting & Food Expo in Las Vegas. This allows winning companies to promote their achievements at their booths, increasing booth traffic and attracting prospective customers. In addition, IFT will further spread the word by publicizing these outstanding innovations in the IFT Live (the electronic show daily), on-site press materials, ift.org website, and in the September Official Post-Show issue of Food Technology magazine.

Enter here.

If you experience technical difficulties or have questions, please e-mail dvernsey@ift.org.

See last year’s winners.

Tags: , , ,
Posted in Awards & Competitions | Comments Off

Saskatoon Berry Powder

Tuesday, June 14th, 2011

Saskatoon BerryPrairie 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 literature indicates that cyanidin 3-glucoside has more bioactivity than other anthocyanins. In a research study conducted by POS Bio Sciences, saskatoon berry powder was compared to other common superfruit powders showing higher phenolics and anthocyanins.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Toasted Chiplet Coconut

Tuesday, June 14th, 2011

coconutSilverMill/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 in dietary fiber at 12.3%.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Prototypes Demonstrate the Value of Dairy

Tuesday, June 14th, 2011

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 be sampled at U.S. Dairy Export Council, Booth 6139, target different consumer groups and showcase the latest trends, ranging from satiety to low-sodium formulating.

For example, Americans are urged to cut back on salt, and food and beverage manufacturers are looking for solutions. One possibility is permeate, a dairy ingredient that provides salty characteristics while helping formulators reduce sodium content levels in products without sacrificing their taste. A butternut squash soup prototype is made with permeate.

Emerging research suggest that spacing protein intake throughout the day provides optimal benefits. Prototypes including a protein-packed waffle and a chilled pasta salad made with cheese and whey protein are just some of the ways to make this “spacing” possible.

A sweet potato bread pudding, made with whey protein, is a new twist on an old favorite. The incorporation of whey protein can help the mature consumer who is interested in maintaining muscle strength to support an active lifestyle.

YogurtAs consumers look for ways to improve their eating habits, yogurt is being viewed in a new light as a valued dairy ingredient.  Yogurt can be used as a functional ingredient in products for added flavor and nutrition. A refreshing, savory yogurt-based beverage that takes its cues from ethnic influences is highlighted.

These prototypes were developed by different dairy research centers throughout the country, illustrating the knowledge and resources of these food scientists.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Meeting Functionality Challenges

Tuesday, June 14th, 2011

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 specifically developed for potato par frying. A low-expansion tortilla pellet delivers texture and bite for snack applications. And a new line of natural colors address stability issues.

Let’s sample some of these imaginative solutions:brownie

  • A new line of natural cocoa replacers, CocoaPlus™, is based on whole-grain specialty flours which mimic the color, functionality, and flavor of cocoa powder. The cocoa replacers from Briess Malt & Ingredients Co, Booth 7349, replace ingredient costs while preserving and enhancing the cocoa flavor of many foods. Made from North American-grown barley and wheat, the ingredient can be used to replace natural, black, and some specialty cocoa powders at rates varying from 5% to 50%, depending upon the application. Blind taste tests are conducted at the booth to determine whether participants can tell which brownie is made with cocoa powder and which one contains the whole-grain alternative.
  • The latest flour innovation from ConAgra Mills, Booth 5029, provides superior food safety while preserving gluten functionality and taste appeal. The new flour line and patent-pending system is highlighted in prototype food products, along with other products from the company’s portfolio. These include Ultragrain® (whole wheat flour with the taste, texture, and appearance of white flour); Sustagrain® (ultra-high-fiber whole-fiber grain); Ancient Grains (amaranth, millet, quinoa, sorghum, and teff in flour, multigrain blend, and gluten-free forms); and Eagle Mills® Gluten-Free All-Purpose Multigrain Flour (multigrain flour blend featuring Ancient Grains that deliver whole-grain nutrition, functionality, and mainstream taste and texture for gluten-free products).
  • A new yogurt powder, developed by Grande Custom Ingredients, Booth 7247, provides a more pronounced yogurt flavor and creamier mouthfeel and texture than current versions in the marketplace. The ingredient is suitable for use in coatings, dips and dressings, candies, snacks, smoothies, frozen desserts, nutrition bars, and cereal inclusions.
  • Cooking demonstrations showcase the benefits of high-oleic soybean oil, Plenish™, from Pioneer Hi-Bred, Booth 8055.The oil has zero g of trans fat and 20% less saturated fat than commodity soybean oil and enhanced stability for food preparation. It offers more than 75% oleic content (the highest of any soybean under commercial development). Benefits of the oil include higher stability for frying, increased fry life, improved flavor, increased shelf life for manufactured products, decreased equipment maintenance, and blending opportunities.
  • A high-diglyceride oil for potato par frying enhances the nutritional profile of the product while maintaining a desirable flavor profile. The oil, Trancendim® 130, is the result of a breakthrough high-diglyceride technology developed by Caravan Ingredients, Booth 7013. Potatoes fried in oil systems utilizing the ingredient can benefit from zero g of trans fats, decreased saturated fatty acids, and a structure that prevents freezer clumping and crumbling. Additionally, the oil has no impact on finished product sensory attributes.
  • A new low-expansion tortilla pellet from J.R. Short, Booth 7052 has a special crinkle shape which provides the texture consumers expect from traditional, higher-fat-content tortilla chips but in a whole new look. These tortilla pellets are also available in a medium range expansion that can be air popped and are very low in fat. The flavor innovation and healthy appeal can be further boosted by incorporating vegetables such as black bean, red corn, or sweet potatoes in the formulation.
  • Dairy-based protein ingredients from Fonterra (USA) Inc., Booth 7131, demonstrate functionality and nutritional benefits in several prototypes. A range of whey protein isolates, ClearProtein™, are designed for clear, clean-tasting powdered and ready-to-drink applications. A functional milk protein, DeluxeProtein™, can enhance the taste and texture of a thick, creamy Greek-style yogurt. A whey protein concentrate powder, PowerProtein™, delivers specific functional benefits and a source of protein for aerated protein bars.
  • A new line of natural colors offering increased stability are available from Food Ingredient Solutions, Booth 4607. The line, FISclear™, uses emulsification techniques to address stability concerns. Emulsions are produced with particle sizes in the 50–100 nm range, providing clarity, stability, and shelf life. The colors work well in liqueurs, are clear, and do not ring. Potential applications also include clear confections.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

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.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Stevia: Reb A 97 & SG95

Tuesday, June 14th, 2011

SteviaPremium 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. Half the cost of other sweeteners, it can be used to replace up to 50% of sugar without detection. 100% natural, non-caloric, and up to 400 times sweeter than sugar.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Cargill, Booth 6039

Monday, June 13th, 2011

Trend: Taste Modification

Product: TasteWise™ Reduced Calorie Beverages

Beverage manufacturers can make their reduced-calorie drinks taste better than ever with an innovative new approach by Cargill. TasteWise™ reduced calorie solutions uses Cargill’s patent-pending technology, application capabilities, and ingredients to enable beverage makers to deliver better-tasting, reduced-calorie products. Stop by Cargill’s booth 6039 to take the TasteWise™ challenge and see if you can tell which lemon-lime soda is zero-calorie.

Cargill

www.cargill.com/food

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Grande Yogurt Powder

Monday, June 13th, 2011

YogurtGrande 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 create instant yogurt dips and dressings, yogurt smoothie mixes, and more – without the use of starches and expensive gums.  Ideal for dips, dressings, smoothies, coatings, frozen desserts, and nutrition/meal replacement bars.

Tags: , ,
Posted in Archive, Product Development | Comments Off

ADM/Matsutani LLC, Booth 6439

Monday, June 13th, 2011

Trend: Ingredients for Functional Foods

Product: Fibersol-LQ

Fibersol®-2 AG digestive resistant maltodextrin has been specially designed for applications in which rapid dispersion and quick dissolution are key for final product success. Fibersol®-2 AG is an agglomerated form of digestive resistant maltodextrin and is ideal in specialized applications.

Compatible with Various Products:

  • Applications where a low bulk density is needed
  • Instant hand stir-in or shake beverages where Fibersol-2 AG is the primary dry ingredient
  • Carrier for supplements, vitamins, flavors, colors, and high intensity sweeteners
  • Tableting applications where particle size is essential for proper flow properties in process
  • Applications where increased oil absorption properties are needed (as compared to standard Fibersol®-2)

Fibersol®-2 AG Beneficial Effects include:

  • High solubility
  • Rapid dispersion
  • Quick dissolution
  • Increases total soluble fiber
  • No added flavor, taste
  • Transparent solution
  • Adds minimal viscosity
  • Masks out metallic taste (to a more sugar-like flavor) of high-intensity sweeteners
  • Requires minimal formulation and process adjustments
  • Heat and acid stable

Fiber Claim:

  • 2.8 g of Fiberosl®-2 (2.5 g fiber)/serving “Good source of fiber”
  • 5.6 g of Fibersol®-2 (5.0 g fiber)/ serving “Excellent source of fiber”
  • No Added Sugar and Sugar-Free Foods

View ADM's Trend & Solution Tour Video

www.fibersol2.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Canola-based Margarines Follow Healthy Trends

Monday, June 13th, 2011

by 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 for providing low-sodium and no trans-fat formulations, canola-based products are evolving the baking industry.

Bake-It Sweet has primary applications for cookies, cakes, frostings, and pie-shells, and carries the benefits of no added colorants, no salt, and no whey ingredients, which extends the useful applications for manufacturers needing colorless, low- or no-sodium, and no-whey ingredient formulations. The resulting baking margarine helps manufacturers offer a healthier nutritional profile and cleaner labels for consumers looking for low-sodium products and low saturated fats.

Roll-It Margarine is a product for baked goods such as Danish pastries and croissants which require a non-absorbing oil that is firm yet pliable in order to make thin layers of pastry that are the sign of quality in this baked goods area. The formulation uses no hydrogenated oils and no salt.

Gary Knox, Richardson’s Research and Development Manager, was the 2011 recipient of the Canadian Institute of Food Science and Technology’s Food Development Award for work on non-hydrogenated and zero trans-fat products. Canola oil is said to be the oil with lowest saturated fat of all commonly used vegetable oils and highest monounsaturated fats per serving, has high stability across applications, and this helps manufacturers offer healthier and cleaner labels on finished products. Richardson’s canola oil formulation is used in Wal-Mart’s Cardio Choice margarine.

Tags: , , , , ,
Posted in Archive, Product Development | Comments Off

Bunge North America, Booth 6928

Monday, June 13th, 2011

Trend: Next Generation for Fats & Oils

Product: Bunge UltraBlends Enzymatic Solutions

Bunge UltraBlends Enzymatic Solutions utilizes a unique process—enzymatic interesterification—to produce a line of soy-based shortenings and margarines to eliminate trans fat and optimize saturated fat. Made with domestically sourced soybean oil, Bunge’s UltraBlends are suitable year round, making them a great alternative to traditional hydrogenated shortenings and palm based products. They also provide food manufacturers with 8-20% less saturates than palm oil while continuing to deliver a wide plasticity range. With a more consistent SFC Curve, they create less variability in firmness of the dough, which is especially beneficial for machining process of food manufacturers. And less processing and no-harmful by-products make this line of shortenings and margarine a sustainable option.

Bunge

www.bungeoils.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Tapping Into Trends Courtesy of Innova Market Insights

Monday, June 13th, 2011

by 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. Innova showcased a list of overarching top 10 trends as well as lists of numerous secondary trends. 

The year’s No. 1 trend, according to Innova, is consumers’ tendency to turn away from overly processed foods formulated with long ingredient lists or boasting an overly long shelf life.

“Consumers are looking for products that don’t seem as processed,” said Lu Ann Williams, Head of Research at Innova Market Insights. “They are looking for products that are recognizable—ingredients they understand and products that they could in theory make themselves. For example, a typical consumer could understand how to make a potato chip but an extruded snack—that is something many consumers consider to be more processed than a potato chip because they wouldn’t know how to make it themselves.”

Here’s a look at the next four trends on Innova Market Insights’ top 10 trends list.

• Offering real value. “Value is vital in this age of austerity,” Innova states. Value-driven consumers will respond well to bigger pack sizes, but they’re also likely to go for small, affordable luxuries—the kinds of things they can treat themselves to without breaking the bank.

• Proven is the new buzzword. European regulations governing health claims are stringent, which means that companies that do manage to make it through the health claims maze are eager to tout their status. Increasingly, marketers are making “clinically proven” or other scientific research claims on the front of packages, Innova reports. Recommendations from nutritionists and other health professionals are likely to carry weight with consumers.

• Return to softer claims. On the other hand, because health claims are so closely scrutinized in Europe, some manufacturers have had to rely on softer claims or tag lines such as “may reduce risk,” “sensible solution,” or “smart choice.” Innova reports that the number of “active” health claims in which a marketer is targeting a product’s added benefits was down by 4% in 2010 vs 2009, while the number of “passive” claims, which describe attributes such as reduction of fat or cholesterol, increased by 25% in the same timeframe.

“The new regulatory environment is proving to be challenging but there is an opportunity,” said Williams. “Companies investing in good science can offer consumers a good reason to believe—a proven health claim. We have been tracking the impact of the regulations on innovations in the health and wellness space and we can see dips and peaks in health claims that follow the pattern of the regulatory process. While companies have been waiting on their claims to be approved, we’ve seen a dramatic increase in softer (passive) claims like simply, sensible, and smart, usually in combination with reduced fat, sugar, or salt.”

• Getting connected. Social media is attracting a lot of attention, and, not surprisingly, a growing number of manufacturers are tapping into social media platforms to hype their products. Examples of such initiatives include promotions in which consumers are invited to help determine what flavor a brand will add to a product line and interactive online diet-tracking options for weight-conscious consumers. 

Find out more about the trends driving consumer packaged goods sales at the Taste the Trend Pavilion or at http://www.innovadatabase.com/.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Balancing Sweetness and Mouthfeel in Reduced-Calorie Beverages

Monday, June 13th, 2011

by 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, and ingredients (texturizers, sweeteners, and flavors) from the company’s diverse portfolio, reduced-calorie solutions, TasteWise™, are created to provide the right balance between desired sweetness and enhanced mouthfeel.

The secret to delivering a superior taste experience to consumers is in optimizing the balance between texture, sweetness, and mouthfeel, explained Andy del Rosal, Team Leader of Cargill’s North American beverage application scientists. When producing reduced-calorie beverages, manufacturers typically lower sugar content. To compensate for losing sweetness, it is common to add zero- or mid-calorie high-intensity sweeteners and taste-modifying flavors. Although this effectively addresses the loss of sweetness, the resulting beverage is likely to deliver a thinner mouthfeel and a different taste profile.

Using its new approach, Cargill claims to remedy this problem, as the company explained in a presentation given at a Special Events Pavilion (Booth 8153) on Monday, June 13, 10:30–11:30 a.m. Brian Guthie, Research Fellow in Cargill’s Global Food Research Group, and del Rosal delivered the presentation, “Great Science Meets Great Taste: A Revolutionary New Approach for Formulating Great-Tasting Reduced-Calorie Beverages,” which reported on the preliminary results of Cargill’s multi-year research and development program to understand how beverage ingredients interact to affect taste, sweetness, and mouthfeel to ultimately drive overall consumer liking.

The presentation then described the company’s new approach for optimizing taste in reduced-calorie beverages such as a zero-calorie lemon-lime soda. According to Cargill, it uses “tribology” (the science and technology of interacting surfaces in relative motion) to more accurately mimic and measure what goes on inside the mouth when a beverage is consumed. The company emphasizes that it is a pioneer in the use of tribology in the food and beverage industry, and through its use can predict and shape mouthfeel with an accuracy previously unknown in the industry.

“With this new approach, Cargill not only provides the ingredients to achieve desired sweetness and enhanced mouthfeel, but the science and expertise to achieve the right balance,” said del Rosal. “This is the culmination of years of scientific research to help our customers develop reduced-calorie beverages that also taste great.” Sensory and consumer testing of Cargill’s measurement and ingredient technology, conducted at North Carolina State University’s Sensory Science Center, validates the connection between key mouthfeel sensations and consumer liking.

The new approach also helps customers to save time and reduce costs. TasteWise™ reduced-calorie solutions helps speed product development through the utilization of its special prediction capabilities and new ingredient components. These components may include new texturizing blends that make possible the use of less sweeteners or other ingredients to achieve the same mouthfeel; the use of sweetener developments such as stevia-based, zero-calorie sweetener Truvia; and the use of taste enhancing and masking flavors. At Cargill’s booth, attendees are able to take the TasteWise challenge to see if they can tell which lemon-lime soda is zero-calorie.

Cargill has filed several patents on its TasteWise reduced-calorie solutions, and is working to extend its capabilities into food products including dressings, sauces, and soups.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

High-Oleic Soybean Oil Moves Closer to Full Commercialization

Monday, June 13th, 2011

At a media breakfast meeting on Monday morning hosted by Qualisoy, a collaborative group of soybean growers and processors (Booth 6649), several presenters discussed the benefits and commercialization progress of high-oleic, low saturate soybean oil, which offers multiple benefits to food manufacturers, foodservice operators, and consumers.

For food manufacturers, the highly stable oil enhances product quality, extends shelf life, and provides a clean neutral flavor that allows the food’s taste to shine through. Foodservice outlets using the high-oleic products can extend fryer oil life about 2-4 times, depending on the application. And clean-up of fryer equipment is easier due to reduced buildup of polymerized oil residues. The market for the premium oil is estimated to be 1 billion lbs annually. Consumers benefit by enjoying bakery products with familiar taste and texture but with possibly less saturated fat.

Several exhibitors at Food Expo are demonstrating their developments in high-oleic and stearidonic acid soybeans and soybean oil. For more information, please visit the following booths:

Monsanto – Booth 7918

Pioneer, DuPont – Booth 8055

Solae – Booth 8138

Bunge North America – Booth 6928

Tags: , ,
Posted in Archive, Health & Wellness | Comments Off

CocoaPlus Cocoa Replacers

Monday, June 13th, 2011

brownieBriess 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 natural, whole grain specialty flours that mimic the color and functionality of cocoa powder. CocoaPlus can replace natural, black, and some specialty cocoa powders. Replacement rates vary from 5-50% depending upon the application. Briess can also work with your technical team to develop a custom cocoa replacer. During a recent blind taste test, two-thirds of the participants could not tell which brownie was made with cocoa powder and which brownie was made with CocoaPlus replacing 20% of the cocoa powder. Taste for yourself at Booth 7349.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Symrise, Booth 5016

Monday, June 13th, 2011

Trend: Ingredients for Functional Foods

Product: Taste for Life®

Symrise is presenting several taste modifiers and flavor enhancers. SymLife® Mask demonstrates competencies in encapsulation technology, further strengthened by LC Taste®, a patented, advanced, liquid chromatography process that allows technical teams to analyze extracted food or pharmaceutical products. By identifying potential masking components and assessing in real time their effect in mitigating negative effects, the technology serves as a bridge between receptor and sensory science.

Addressing the medical imperative to reduce the added salt in processed and restaurant foods by half the amount are SymLife® Salt natural and salt enhancers. They provide a complete clean label, non-intrusive flavor solution, delivering a desired amount of saltiness. They overcome the sodium reduction challenges of KCL masking agents and flavor enhancing technologies, offering up to a 50% sodium reduction while maintaining salty perceptions.

Other flavors for healthier, clean label formulations are SymLife® Sweet, providing up to 35% reduction in sugar in beverages, confectioneries, and bakery products; and SymLife® Umami, a cost effective, great tasting alternative to MSG and HVP.

Symrise’s tropical fruit flavor collection—go tropicals!—features true-to-life natural fruit taste of less familiar varieties. Some novel tropical fruit flavors are effective in masking the off-tastes of various vitamins and minerals.

The flavors are part of Symrise’s taste for life® platform, a flavor development initiative of superior flavors that demonstrate how the company is combining holistic health with pure pleasure, “making the tastes people love.”

Symrise

www.symrise.com

Tags: , , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Cargill Unveils New Ways to Overcome Formulation Challenges

Monday, June 13th, 2011

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, June 13, at 11:30 a.m.  Nine food and beverage prototypes demonstrated the benefits of these ingredients.

A sodium reduction system, FlakeSelect™, maintains the benefits of salt in products with reduced sodium levels. The product is the result of a patent-pending system that created a compacted flake combining components with uniform distribution and minimal segregation. The sodium reduction system is featured in a sausage pizza that offers 35% less sodium, whole grain nutrition benefits, and a desirable taste.

Granola BarA next-generation high oleic canola oil, Clear Valley® 80, is said to provide the best flavor, stability, and label friendliness of any vegetable oil currently in the marketplace. A Berries and White Chocolate Granola Bar with zero g of trans fat and low saturated fat levels is made with the oil along with Wilbur® Y252 white chocolate drops.

TasteWise™ reduced-calorie solutions are incorporated in a lemon-lime zero-calorie soda with a full calorie taste experience. Initial results of a research program to understand how beverage ingredients interact to affect taste, sweetness, and mouthfeel, and ultimately drive overall consumer liking, were presented.

To support growing customer and consumer demand for more eco-friendly ingredients and practices, a sustainable palm oil is now available to North American food manufacturers.

In addition to the above product launches, other ingredients from the company’s vast portfolio were used in the creation of the highlighted prototypes. For example, ice cream bars, featuring Oliggo-Fiber® inulin, provide an indulgent product with digestive health benefits, such as increased fiber, without compromising taste or texture. A Corn Muffinschurru snack bar, made with Whole Grain Corn Crisps, is a unique snack that satisfies consumers’ desire for increased fiber and whole grains while providing a delicious taste. Corn muffins, formulated with CitriTex™ stabilizer blend, Clear Valley® omega-3 oil, and MaizeWise® whole-grain corn, has 33% less fat than traditional versions and qualifies for a whole-grain stamp and a good source of ALA omega-3 claim. Savory snack crisp clusters, made with Barliv® Barley Betafiber Crisp and GrainWise® Wheat Aleurone, deliver a fiber-rich snack that qualifies for a structure-function claim regarding heart health. A shelf-stable soup formula, Cajun-style creamy vegetable soup, features Natural Dairy Flavors and PolarTex® modified food starch, delivering a desired flavor and texture with 70% less fat. A vanilla-flavored energy gel contains Xtend® sucromalt which provides a convenient source of fuel and sustained energy delivery without the blood sugar peaks and valleys of traditional carbohydrate sweeteners.

Tags: , , , ,
Posted in Archive, Product Development | Comments Off

Sipping on New Beverage Ideas

Monday, June 13th, 2011

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 prototypes found at IFT Food Expo that might be of special interest to beverage formulators.

Let’s sip for a moment on some of these beverage concepts:

  • CoconutTropical flavored coconut water ices are available (for sipping or slurping) from David Michael & Co., Booth 5217. Using coconut water as a frozen treat base offers consumers a refreshing healthy alternative without compromising taste. As you sample these drinks, cookies made with a partial cocoa replacer are provided as well.
  • Beverage prototypes feature a number of innovative solutions from National Starch/Corn Products, Booth 6839. For example, a fortified, citrus-flavored vitamin water is crystal clear because of a Q-Naturale encapsulating system. The beverage is sweetened with Enliten A stevia and fortified with Aquamin® calcified mineral source and Nutriose soluble fiber. Other prototypes include sweet tea and raspberry powder beverages sweetened with Enliten A and fortified with Aquamin, Nutraflora prebiotic fiber, and Purimune high-purity GOS for digestive, immune, and bone health.
  • A number of natural flavor distillates, part of the Treattarome™ line from Treatt, Booth 7213, are showcased in beverage prototypes.  Visitors can sample the latest additions to this range of sweet and savory flavor ingredients. These include, honey, ginger, mango, spearmint, green tea, and habanero pepper. Clear and entirely water soluble, these products are suitable for applications including beverages, alcoholic drinks, juices, and dairy formulations.
  • A tropical beverage, Orange Mango Protein Cooler, is made with Clarisoy, an isolated soy protein product that is 100% soluble, transparent, and very low in viscosity. Use of this protein allows for the production of transparent, protein-fortified beverages such as juices, soft drinks, and sport drinks in the low pH range. Recently, ADM, Booth 6539, entered into a license agreement with Burcon NutraScience Corp. for the worldwide production, distribution, and sale of the soy protein.
  • SmoothieIdyllic beverage prototypes can be enjoyed in a park-like setting at Virginia Dare, Booth 6130.  These prototypes include a fortified smoothie made with masking flavors and natural fruit flavors; refreshing iced teas made from tea concentrates (black, green, Assam, oolong, and white, as well as Rooibos); a beverage highlighting vanilla’s delicate aromatics and complex, full-bodied flavor profile; and a lightly flavored spa-type drink.
  • A “Symrise Happy Hour,” features Mixologist Junior Merino, who will concoct special cocktails—the kind of creations that have crowned him as “the liquid chef.”  The event is held by Symrise Inc., Booth 5015, on Sunday and Monday, from 2–4 p.m. Also, the company will showcase its new line of tropical fruit flavors—mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate, and coconut water fruit flavors.
  • Natural water-soluble colors for beverages can be created without opacity. The clear color emulsions are developed by Wild Flavors, Booth 6813, using new delivery systems. They have bright appealing color and can be made in a variety of shades without imparting a negative taste to the end product. The emulsions also have a high stability over shear forces and phase separation such as ringing or sedimentation, and are heat and light stable. They not only provide bright natural color in enhanced water applications, but can be easily incorporated into most beverages and other products.
  • Reduced-calorie solutions, TasteWise, optimize the balance between taste and mouthfeel in beverages. The solutions are developed by Cargill, Booth 6039, based on a new approach using “tribology” (the science and technology of interacting surfaces in relative motion). Attendees are able to take the TasteWise challenge to see if they can tell which lemon-lime soda is zero calorie.
  • The wellness benefits of whey protein are infused in a variety of beverage concepts demonstrated by Hilmar Ingredients, Booth 4942. Prototypes include a clear, high-protein sports drink, a whey-protein-fortified tropical fruit and veggie smoothie, a low-fat chai spice protein shake, and a chocolate dairy drink designed for markets where a lack of refrigeration and supply infrastructure limit fresh dairy. Working on healthy beverages? This may be the booth for you.
  • Sip on a refreshing, effervescent pomegranate beverage at Grain Processing Corp., Booth 7239. The prototype is made with Maltrin® maltodextrins for building body and mouthfeel while adding a clean-tasting, non-sweet energy source into beverages.
  • A “Happy Hour” is held daily from 3–5 p.m. by GNT USA, Booth 7039. Frozen cocktails, such as rum punches, are served, made from fruit juice concentrates. Also virgin frozen mocktails are available throughout the day. Learn more about the company’s fruit-derived natural colors and fruit and vegetable extracts.

Tags: , , , ,
Posted in Archive, Product Development | Comments Off

Precooked Quinoa and Amaranth Flakes

Monday, June 13th, 2011

QuinoaSK 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 food, flat breads, baking mixes, and energy bars. Available packaging sizes include 50 lb bags and bulk totes.

Tags: , ,
Posted in Archive, Product Development | Comments Off

J457 Refractometer

Monday, June 13th, 2011

J457 RefractometerRudolph Research Analytical’s (booth 4101) J457 Refractometer has several innovations for the food industry: smart measure system reports prism cleanliness, totally free operation where sample loading and cleaning is automatic, and detection of improper sample loading. The refractometer has a wide measuring range making it capable of measuring materials like essential oils and food chemicals.

Tags: , ,
Posted in Archive, Technologies | Comments Off

Continuous Enhancements in Bakery Shortenings

Sunday, June 12th, 2011

At 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 their environmental impact, and provide consistency.

Utilizing an enzymatic interesterification process, Bunge produces a line of shortenings and oils that eliminates trans fats and optimizes saturated fats under its UltraBlends Enzymatic Solutions brand. The line includes an all-purpose shortening, pie shortening, donut frying shortening, and bakers margarine.

Currently undergoing beta site testing, Bunge’s new UltraBlends Designer Solutions include an all-purpose shortening (No. 172) with zero trans fat per serving, 34% less saturated fat than traditional shortening, and more heart-healthy monounsaturates and PUFA levels than conventional shortening. Designer Solutions No. 358 is an emulsified cake and icing shortening with the same benefits as No. 172. The products are expected to be commercialized later this year.

Many of these products and other Bunge offerings are being demonstrated at its Booth 6928 throughout the day. For example, the company is serving beignets, breakfast hushpuppies with Louisiana Aioli, and parfait from 10:00–11:30 am; crawfish po’boys, fried alligator, jalapeno-cheddar corn bread, and jambalaya fritters  from 12:30–2:00 pm; and desserts of miniature cupcakes and chocolate chip cookies all day.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

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.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

New Products & Technologies

Sunday, June 12th, 2011

by 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 show is the development of new products and technologies. At the New Products & Technologies Showcase on Sunday, June 12, several companies revealed some of the most innovative ideas in the food industry. Two items on display at this year’s showcase are the IRIS Visual Analyzer by Alpha MOS (booth 4108) and Ergo-D2 by Total Nutraceutical Solutions.

The IRIS Visual Analyzer is said to capture the palatability of foods through a visual assessment that measures qualitative and quantitative attributes. This unique tool for advanced color analysis monitors the shelf life and stability of food products while conducting surface analyses and benchmarking against similar products. The analyzer contains a CCD camera and powerful data processing software, allowing the distinguishing of several color parameters and processing of multivariate statistics. The IRIS Visual Analyzer joins Alpha MOS’s family of products that digitize human senses (e.g., an electronic tongue and an electronic nose).

Ergo-D2 is a novel ingredient that possesses high levels of three bioactive health-promoting compounds: vitamin D2, L-ergothioneine, and beta glucans. This functional ingredient is said to have potent antioxidant and anti-inflammatory properties. Mushrooms grown through a specialized process are the source for Ergo-D2, and the ingredient is said to be ideal for the fortification of both health-promoting foods and cosmeceuticals.

These products as well as many others are on display at the IFT Food Expo.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Celebrity Chef John Besh Launches Monk Fruit Sweetener

Sunday, June 12th, 2011

by Donald E. Pszczola

Chef John BeshThe 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 several dessert and cocktail recipes using the natural fruit-based, calorie-free sweetener solution.

Tate & Lyle recently entered into a five-year strategic partnership agreement with New Zealand-based BioVittoria, a producer and processor of monk fruit. According to the agreement, Tate & Lyle receives exclusive global marketing and distribution rights for BioVittoria’s monk fruit extract which will be sold in the United States under the Purefruit brand name. Using proprietary, natural methods, the Tate & Lyle research team has further refined and improved the taste of its Purefruit products for a variety of commercial applications, although BioVittoria will continue management of the monk fruit extract supply line, including seedling cultivation, the grower network, and natural processing.

Monk fruit, also known as luo han guo, is native to Southeast Asia where it has been in use for hundreds of years. Its pulp is steeped in hot water to release a natural, calorie-free sweetening ingredient that is approximately 200 times sweeter than sugar. Monk fruit extract received a letter in January 2010 stating that the U.S. Food and Drug Administration had no questions after receipt of BioVitoria’s GRAS notification. The extract made from monk fruit can help reduce sugar and calories in a variety of formulations, including beverages, dairy products, cereals, confections, and bakery products.

“In addition to its great taste, Purefruit enables a ‘sweetened with fruit extract’ label claim, which our research shows is extremely appealing to consumers,” noted Karl Kramer, President, Innovation & Commercial Development, for Tate & Lyle. He also noted that the agreement with BioVittoria has expanded Tate & Lyle’s broad portfolio of wellness ingredients and helped to advance the company’s strategy of extending its leadership position as a global provider of specialty food ingredient solutions.

The monk fruit extract is one of several ingredients that Tate & Lyle is highlighting at IFT Food Expo. For example, soluble corn fiber, Promitor 85, is featured in such prototypes as hummus chips and curry salsa. Other ingredients include Splenda sucralose in Arnold Palmer Tea and Lemonade, instant granular starch in key lime filling, instant pregel starch in whipped cheesecake, and food systems for sour cream.

Chef John Besh and attendeeAt the food and drink tasting event attendees were able to watch Chef Besh as he demonstrated the benefits of monk fruit as a natural sweetener solution. Attendees were also eligible to win a dinner for four on Monday, June 13 at Besh’s popular New Orleans restaurant August.  Executive chef, TV personality, and cookbook author, Besh has set the benchmark for fine dining in New Orleans with six successful restaurants.

Tags: , , , , ,
Posted in Archive, Product Development | Comments Off

National Starch/Corn Products International, Booth 5621

Sunday, June 12th, 2011

Trend: New Direction for Carbs

Product: High Intensity Sweeteners and Texturizers for Sugar and Fat-Reduced Foods

The Corn Products/National Starch booth will be featuring high intensity sweeteners, including stevia and erythritol, for sugar-reduced foods, and a range of texturizing solutions that effectively mimic the textures of full-fat foods. Corn Products Enliten® stevia product is unique in that it comes from a plant specifically bred by the company and its partner to produce a sweetener without the bitterness typically found in stevia. Erysta® directly compressible erythritol is the first form of this natural-based sweetener to effectively make tableted products. National Starch will be introducing a new product for low and no-fat dairy foods, from its Precisa® texturizing system line—an output of its Dial-in® Texture Technology.

National Starch video

www.foodinnovation.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Prototypes Reflect Corn Products/National Starch Teamwork

Sunday, June 12th, 2011

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 prototypes—confections, dairy/nutrition, bakery, sweet & savory, and beverages—address important trends in today’s formulating.

Let’s start with the confectionery counter—a sweet place to begin—and tour the rest of the booth, sampling each of the product categories and the benefits that the ingredients provide.

Gummy beansAn indulgent chocolate with reduced sugar content is formulated with Enliten Reb A stevia. Sugar-free spearmint-flavored mint, made with Erysta co-processed directly compressible erythritol, has a smooth mouthfeel and texture without the sugar. Fruity gummies, made with Etenia clean-label potato starch that delivers ultra-high clarity and very high elasticity in full or partial gelatin replacement, provides the same chew and texture as traditional formulations. A lemon-lime-flavored chew is also available, fortified with Nu-Mega omega-3 DHA that supports cognitive function, heart health, and visual clarity.

At the dairy/nutrition counter, several yogurt prototypes are presented. Greek-style yogurt—produced without costly straining, but with the extra-thick texture you imagine when you think of these kinds of products—is made with new Novation Indulge 3340 for labeling benefits. A fat-free yogurt sweetened with Enliten Reb A stevia has all the indulgence but with half the sugar. A fat-free yogurt, made with Precisa Cream 10 texture system and Nutraflora prebiotic fiber, provides consumer-preferred texture with extra nutrition. Also, at this counter, is a reduced-sugar chocolate milk drink, containing Enliten Reb A stevia, that offers a delicious, clean, chocolate dairy taste.

cookiesAt the bakery counter, gluten-free muffins and breads are optimized with Expandex modified starch for enhanced texture and appearance. A new fiber-enhanced gluten-free cranberry oatmeal cookie is made with Hi-maize resistant starch and Homecraft Create GF20 flour, demonstrating taste, texture, and added nutrition in a gluten-free baked good. Brownies are also served, giving attendees an opportunity to compare traditional versions with cost/fat-reduced ones made with Homecraft Create 765 specialty flour.

In the sweet & savory area, wild mushroom Maderia cream sauce over goat cheese grits is available. The sauce is made with Novation Prima functional native starch that delivers the freeze/thaw performance of modified starch along with labeling benefits. Also served up is chicken andouille gumbo made with Novation 8600 waxy rice functional native starch, noted for its freeze/thaw capabilities. A tasty, reduced-fat zesty salad dressing owes its eating qualities to Precisa Cling 201 texture system, which cuts oils and cost but not textural appeal.

And to wash everything down, let’s stop at the beverage counter. A fortified, citrus-flavored vitamin water is crystal clear due to a Q-Naturale encapsulating system. The beverage is sweetened with Enliten A stevia and fortified with Aquamin® calcified mineral source for bone health and overall wellness and Nutriose soluble fiber. Other prototypes include sweet tea and raspberry powder beverages sweetened with Enliten stevia and fortified with Aquamin mineral source, NutraFlora prebiotic fiber, and Purimune high-purity GOS for digestive, immune, and bone health.

Tags: , , , ,
Posted in Archive, Product Development | Comments Off

Heracles II Electronic Nose

Sunday, June 12th, 2011

Heracles II Electronic NoseALPHA M.O.S.’ (booth 4108) Heracles II Electronic Nose uses fast gas chromotography with two columns of different polarities mounted in parallel and connected to two detectors. It has high repeatability (RSD < 0.3% on retention times and RSD <3% on peak areas) allowing headspace or liquid injection modes. The integrated solid adsorbent trap thermo-regulated by Peltier cooler (0-260°C) achieves pre-concentration of light volatiles. Fast column heating rates (up to 600°C/min) make typical analysis cycle time around 5 min.

The PC interface monitors parameters settings, programs, FID ignition, etc. Besides classical chromatography, it provides powerful tools such as sample fingerprint analysis & comparison, qualitative and quantitative models, quality control cards. The database integrates info on sensory features linked to the chromatograms peaks. Compounds and sensory info are classified by application area. This integrated database (Kovats indices) also facilitates peak identification; it can be enriched with user data.

Tags: , , ,
Posted in Archive, Technologies | Comments Off

DSM Nutritional Products, Booth 5528

Sunday, June 12th, 2011

Trend: Weight Management & Diabetes

Product: Fabuless®

Fabuless® is a unique, patented lipid emulsion for satiety. It is a natural, caffeine free, safe, and clinically proven ingredient. Nine published clinical studies demonstrate its short- and long-term effects on calorie intake reduction, appetite control, as well as improved body composition. Clinical studies have demonstrated that individuals using Fabuless® reduce their average calorie intake by up to 30%, have reduced body fat, and do not regain lost weight up to several months post-diet. Fabuless® is available in liquid as well as powder form and ideally suitable for ready-to-drink beverages, dairy applications, stick packets, meal replacement shakes, etc. Fabuless® has been successfully launched in over 20 countries worldwide.

DSM video

www.unlimitednutrition-na.dsm.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Summit Resource Group, Booth 7051

Sunday, June 12th, 2011

Trend: Weight Management & Diabetes

Product: Diabetinol

Diabetinol can be used for glucose intolerence and the management of type 2 diabetes. It is all natural and citrus based. The company has conducted a USA Phase I human clinical study using the ingredient. As a citrus-based ingredient, Diabetinol offers the food and nutritional producers proof of performance to satisfy tighter government regulations. The best applications: beverage, dairy, protein bar, and nutra. This ingredient will support the management of insulin when presented with a glucose challenge.

Watch Summitt's Trend & Solution Tours Video

www.summit-resource.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Picking Blueberries in New Orleans

Sunday, June 12th, 2011

by Donald E. Pszczola

Looking for cool blues?

BlueberriesMini-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 occasions and stand-up eating.

Chock full of real blueberries, these bite-sized bars are bursting with blueberry flavor. Blueberries keep bars moist, add mouth-watering flavor, and provide real fruit benefits and product authenticity. They can brighten gluten-free formulations, harmonize with ancient grains, work well in products ranging from sweet to savory, and help fortify products with antioxidants. And blueberries are available year-round in many convenient forms, including whole, fresh, or dried; as puree, concentrate, or juice; and freeze dried or osmotically preserved.

The versatile formats of blueberries lend themselves to many innovative blueberry concepts. Imagine, for example, Blueberry Boomer Bars. Or Blueberry Beauty Bars. Or Jelly Roll Blues Blueberry Bars. And, of course, Blueberry Mini Bars or as they might more appropriately be called, Bitty Bites.

In New Orleans, blueberries are the perfect ingredient because they are both big and easy. In fact, blueberries star on restaurant menus all over town. While attendees sample a mini-bars (or two), they can pick up a free Blueberry Restaurant Guide to New Orleans. All the dining establishments in the guide have been awarded the coveted “Five Blueberries” rating for their great blueberry dishes. These might include sauces, baked goods, desserts, smoothies, and other menu items.

The brochures lists such dining establishments as Alex Patout’s Louisiana Restaurant, Bourbon House, Commander’s Palace, Cuvee, Emeril’s New Orleans, La Cote Brasserie, Mat & Naddie’s, NOLA, and Palace Café. For convenience, each restaurant is provided with an address, phone number, website, business hours, and driving directions from the Morial Convention Center. With this information, attendees can easily go on a tour to pick blueberries in New Orleans.

Happy picking!

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Watson Inc., Booth 7339

Sunday, June 12th, 2011

Trend: New Direction for Carbs

Product: Perfect Grain™

One of the dominant trends in the baking industry today is whole grain, part of the consumer’s overall interest in healthier food choices. While the consumer is looking for whole grain options, at the same time they are unwilling to give up taste and quality. Watson’s Perfect GrainTM is a whole grain concentrate that provides customers with the health benefits they crave and the taste and texture of conventional baked products.

Perfect GrainTM is not whole grain flour, but a wheat germ and wheat bran blend, which can be used in conjunction with your existing flour. Replace 18% of your white patent or pastry flour with Perfect GrainTM to make any baked good a whole grain food. This allows for ultimate flexibility in formulation while eliminating the need to inventory two different types of flours. Applications include bread, rolls, croissants, muffins, cakes, donuts, pizza crusts, pasta, as well as breading and batters.Watch the Watson Video

www.watson-inc.com

Tags: , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Getting an Egg-ucation

Sunday, June 12th, 2011

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 nutritional benefits of eggs in a specific formulation?

Well, you can get crackin’ by viewing this new website, http://www.functionalegg.org/, which the American Egg Board, Booth 5600, introduced at a press conference, held on Sunday, June 12, at 11:00 a.m.

Screen shot of American Egg Board websiteThe online educational resource, created by AEB for research and development professionals, contains newly produced videos on egg functionality. These science-based application videos are designed to answer questions and provide free educational information for viewers about the special and multiple functional properties of egg products.

Each video focuses on a single attribute of egg product functionality. The initial half dozen address the following topics: (1) Aeration in Baked Goods: Using Eggs to Create Foams; (2) Adding Volume to Baked Goods; (3) Building Baked Goods: Using Eggs to Provide Structure to Cakes, Muffins, and Quick Breads; (4) Egg Yolk Emulsions Produce Smooth and Creamy Textures; (5) Refrigerated Desserts: How Eggs Stabilize and Contribute Richness to Custards, Flans, and Puddings; and (6) Using Products to Manage Crystallization in Confections and Frozen Foods.

The primary narrator in these videos is Shelly McKee, Associate Professor in the Department of Poultry Science at Auburn University, Auburn, Ala. “I was quite excited to work with the American Egg Board on this project,” said McKee. “A visual presentation of this caliber is like watching a technical paper come to life, with all the practical application information a formulator could wish in a condensed form.”

The videos can be used for Continuing Education credits for individuals involved in R&D and marketing. Credits are earned by visiting the website, viewing an 8–10-min video and then correctly answering multiple-choice questions at the end of the video. A personal record log helps viewers to keep track of their progress through the series. The videos can also serve as a training tool for egg product suppliers.

“We have wanted to offer a Continuing Education opportunity to food industry professionals for some time,” said Elisa Maloberti, Director of Egg Product Marketing at AEB. “Timing was perfect, as an increasing number of product developers are seeking to simplify formulas and offer consumers ‘cleaner labels.’ Egg products can help with both.”

The videos also provide extra features such as a FAQ section and a conversion table for the various egg products available—liquid, solid (dried powders), or in-shell.

According to Maloberti, six additional videos will be produced during the second half of the year on topics such as how egg products contribute mouthfeel and texture and how they assist with the development of gluten-free products.

Egg products provide more than 20 functional properties for a diverse array of food products and categories. These properties can include adhesion/binding, aeration/foaming/structure, antimicrobial, browning/color, clarification, coagulation/thickening, coating/finishing gloss, crystallization control, freezability, emulsification/mouthfeel, and nutritional benefits. Eggs provide a high-quality protein source to several food and beverage categories, ranging from breakfast foods to better-for-you snacks to gluten-free pasta products.

But the best thing about all of this: You can get an egg-ucation for free.

Tags: , ,
Posted in Archive, Product Development | Comments Off

The Early Bird Gets the Walnut Melt-Away Bar

Sunday, June 12th, 2011

by 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 don’t want to miss out on this one!
 
Walnuts can add crunch and nutrition to a variety of food products. Each day of the show will see a different product offered for sampling. These include Fruit and Walnut Cream Brioche Pastry (Sunday morning), Mediterranean Red Bean and Walnut Spread (Sunday afternoon), Gluten-Free Walnut Cake (Monday morning), and Walnut Pear and Blue Cheese Dressing (Monday afternoon).
 
Along with these products, each day attendees will be presented a sample of Dark Chocolate Dipped and Cocoa Powder Dusted Walnuts, a Walnut Butter Sandwich Confection, and an Assortment of Seasoned Walnuts, along with information that will help formulators develop products with walnuts as an ingredient.
 
High-quality walnuts offer great taste, versatility, value, and nutrition. One ounce of walnuts reportedly contains plant-based omega-3 fatty acids (2.5 g), protein (4 g), fiber (2 g), and a good source of magnesium and phosphorous. Walnuts are naturally cholesterol and sodium free, and contain numerous antioxidants (3.68 mmol/28g).
 
California walnuts add value to a variety of applications, including confections, baked goods, dairy products, and many others.
 
So get nuts at this year’s IFT Food Expo.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Four ‘Must Sees’ on the Food Expo Floor

Sunday, June 12th, 2011

At the Sunday morning keynote session of the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, incoming IFT President Roger Clemens and President-Elect John Ruff announced and presented four companies with the 2011 IFT Food Expo Innovation Awards. The winners are DuPont Teijin Films, Ecolab, Loders Croklaan North America, and Summit Resource Group.

The IFT Food Expo Innovation Award“Now in its fifth year, the Food Expo Innovation Awards are a showcase for the ongoing ingenuity in our profession and, in some cases, the results of collaborative work among, industry, academia, and government,” said Ruff.

A panel of nine jurors from industry and academia with broad expertise in research & product development, processing & packaging technology, and food safety selected the four companies and their innovations from 53 qualified entries. Only companies exhibiting at the 2011 IFT Food Expo in New Orleans were eligible. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

DuPont Teijin Films (Booth 3706) garnered the 2011 IFT Food Expo Innovation Award for its Mylar® Cook Ovenable Pouch, which provides an innovative “no-touch” cooking solution for frozen or refrigerated raw proteins. The patented rollstock thermoforming film can be cooked in conventional, convection, or microwave ovens at temperatures up to 425° F. The packaging reduces cooking time by up to 30%, saving energy use in home, restaurant, or institutional kitchens.  

Ecolab (Booth 6447) won the award for its Zero Trans Fat Oil Cleaning Program, which interacts with the zero-trans-fat oil soils by breaking down the polymerized soil residues and then emulsifying the oil. The technology works at ambient temperature, reducing energy costs associated with heating hot water. It also is designed to cling to vertical surfaces and stay wet on these surfaces long enough to clean hard-to-reach areas, such as catwalks, fryer hood vents, walls, and ceilings.

Loders Croklaan North America (Booth 6523) was honored for its SansTrans VLS30 and VLS40 shortenings, which can reduce saturated fat content and calories in bakery and snack foods. Both shortenings contain a fat-sparing emulsifier package that allows a reduction in use of up to 15% fat in applications that currently use an all-purpose shortening. Saturated fat is reduced up to 30% and fat content plus calories from fat is reduced by 15%. The products’ modest fat reduction does not alter the taste and texture of finished products.

Summit Resource Group (Booth 7051) captured the 2011 IFT Food Expo Innovation Award for its NC-518 Calcium for Bone Health. The ingredient is produced through a patented manufacturing technology to enhance the availability of trace minerals and zinc in the calcium. The patented laser micronization process electrostatically enhances the zinc delivery system, thus allowing the calcium to absorb in the bloodstream and support bone health. Human clinical studies have demonstrated increased bone density.

Tags: , ,
Posted in Archive, Awards & Competitions | Comments Off

Automatic Water Dosing System

Sunday, June 12th, 2011

BraBender's Farinograph ATC.W. Brabender Instruments Inc.’s (booth 5100) new Farinograph-AT has advancements that center around the automatic water dosing system which eliminates the potential for operator error during the addition of water to the flour in the mixer measuring head. The new model offers a higher torque range which is better suited when investigating various speed profiles and calculating missing energy for new applications including chocolate, chewing gum, cheese, meat, fish, full formula dough, etc.

Tags: , , ,
Posted in Archive, Technologies | Comments Off

Prickly Pear Quencher

Sunday, June 12th, 2011

Prickly PearS&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, betalains, and quercetin. It is also a good source of magnesium and is low in fat and calories compared with other, more common, plant-derived ingredients, as well as being a dietary source of taurine.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Cattlemen’s Master’s Reserve BBQ Sauces

Sunday, June 12th, 2011

Cattlemen's Master's Reserve BBQFrench’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 than ever. Flavors include: Memphis Style BBQ Sauce; Carolina Style BBQ Sauce; Kansas City Style BBQ Sauce; Texas Style BBQ Sauce; St. Louis Style BBQ Sauce; Louisiana Style BBQ Sauce; Mississippi Style BBQ Sauce; Kentucky Style BBQ Sauce.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Special Events Pavilion Presents Key Exhibitor Presentations

Saturday, June 11th, 2011

by Kelly Hensel

It’s easy to get swept up in the craziness and excitement that is the Food Expo floor. However, Apart from holding meetings and presentations in their booth, some exhibitors will be featuring larger-scale presentations in the Special Events Pavilion, booth 8153. And this year there is some exciting presentations planned … everything from culinology, snacking, to product development competitions. Here’s the schedule:

IFT/RCA Culinology Presentation: Integrate Culinary Arts and Food Science to Develop Innovative Food Products
Sunday, June 12, 12:15–1:15 p.m.

Come attend this year’s IFT/RCA Culinology presentation to hear industry leaders share their thoughts on how they integrate culinary arts and food science to develop innovative food products. Participants Nick Landry, Corporate Chef/ Research and Development Chef, and Joe Orr, Director of Research and Development, from Louisiana-based Bruce Foods, will be discussing the product development process—from ideation to market—and how they work as a team to create new products.

United Soybean Board: Delicious Snack Food Opportunities: Leveraging the Dietary Guidelines
Sunday, June 12, 2:00–2:45 p.m.

The new 2010 Dietary Guidelines challenge consumers to eat nutrient-dense foods lower in solid fats, added sugar, and sodium. How can snack foods leverage this directive? Learn from Marilyn Schorin how to improve the healthfulness of food products, including lowering saturated fats and adding omega-3s. In addition, understand why fats and oils are an essential part of the diet and explore the latest consumer research that shows consumers seek healthier alternatives and are willing to pay a premium. Robert Reeves will demonstrate functional/sensory characteristics of enhanced oils. Finally, you can taste sweet potato fries and baked pita chip prepared in enhanced soybean oil.

Social Media and Word of Mouth Marketing: Conversations Mean Business
Sunday, June 12, 3:15–4:15 p.m.

How are you talking to customers? How are customers talking about you? Social media and Word of Mouth Marketing aren’t just for consumer communications. In this presentation by Zócalo Group, you will earn why companies must embrace opportunities to engage their audiences and generate recommendations … for your company, your products, your services, and your reputation. Learn how leading global brands are leveraging online/offline channels to generate conversations that mean business.

Great Science Meets Great Taste: A Revolutionary New Approach for Formulating Great Tasting Reduced Calorie Beverages
Monday, June 13, 10:30–11:30 a.m.

Brought to you by Cargill, this presentation examines replacing nutritive sweeteners with a high potency sweeteners and how it creates differences in the taste, sweetness, and mouthfeel. Traditionally, the industry has focused on the addition of flavors to minimize taste differences between diet and full calorie beverages, but little innovation has occurred in the area of mouthfeel. Cargill is running a multi-year research and development program to understand how beverage ingredients interact to affect taste, sweetness and mouthfeel to ultimately drive overall consumer liking. In this session, Brian Guthrie, Research Fellow in Cargill’s Global Food Research group, and Andy del Rosal, Team Leader of Cargill’s beverage application scientists, will present the preliminary results of this research in lemon-lime beverages and a new approach for optimizing taste in reduced calorie beverages.

Kraft: Utilizing Social Media in the Product Development Process
Monday, June 13, 12:00–1:00 p.m.

Social media has revolutionized the way companies connect with consumers. It can include media such as social networks, blogs/microblogs, photo/video sharing, and podcasts. Since the adoption of these technologies, companies have successfully leveraged social media for marketing and communications. There has been, however, little research in the application of these technologies to the product development process. This presentation by Kraft will discuss potential applications of social media monitoring, blogs, and social networks in product development.

Disney-IFTSA Product Development Competition: Nutritious Food for Kids
Monday, June 13, 2:00–5:00 p.m.

This competition has challenged student members of IFT to address an important wellness need by creating healthy snacks for kids. Participating teams must develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under 12. Based on preliminary reports, the following teams were chosen as finalists and will present their products in this session.
• Rutgers University: Gitchi Gitchi Goo
• University of Arkansas: Phenomenal Funchies
• University of Nebraska: CarsZone
• University of Wisconsin, Madison (Graduate): Pixie Dust Fruit Beverage Mix
• University of Wisconsin, Madison (Undergraduate): Tangerine Dream
• Washington State University: Mater’s Craters

Mintel: The Future for Natural Flavors and Colors
Tuesday, June 14, 10:30–11:30 a.m.

Consumers appear to be looking for natural colors and flavors. This presentation will look at how companies are responding with new products and reformulated products. This session will look at the most common natural colors and flavors, and discuss differences from one part of the world to another.

Emerging Consumer Trends: The Protein Opportunity
Tuesday, June 14, 12:00–1:00 p.m.

According to the Innovation Center for U.S. Dairy, recent research shows that consumers are looking for protein sources beyond traditional options. One key driver: nearly a third of consumers are cutting back on meat. Learn the challenges they face, the role that dairy protein can play, and consumer-tested ways to position dairy protein for this group.

Tags: , , , ,
Posted in Archive, Events | Comments Off

A ‘Revolution’ in Texture?

Saturday, June 11th, 2011

by 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 Patrick, Vice President of Research and Development for TIC Gums, Booth 7029.

Product developers are handicapped by the lack of an agreed upon language to describe texture. Developers are further challenged by the fact that texture cannot be “added” to a product at the end of the design process. But rather, it must be integrated into the development of a new product from the very beginning. The manner various food ingredients can be used to manipulate texture attributes is not always clear.

“All of this makes the food industry ripe for a new language that describes and makes texture a quantifiable part of the food design process,” emphasized Patrick. TIC Gums has been actively developing a comprehensive texture lexicon for describing texture and evaluating benchmarks for achieving the desired texture in a product. “Customers can use this lexicon as a starting point for their particular texture design projects,” Patrick explained.

The company is also investing in consumer research to demonstrate in quantitative terms the impact that texture design can have on the acceptability and likeability of finished products. “That consumer testing,” noted Patrick, “will be conducted with the results used in texture programs going forward.”

At the company’s booth, various demonstrations allow attendees to use this lexicon—as well as their senses—to discuss texture and their textural needs in product development. These demonstrations include three gels made with different gum systems for manipulation; three teas made with different gum systems with similar viscosities and solids; and three sauces also made with different gum systems with similar viscosities and solids. Attendees are able to participate in these demonstrations, sampling prototypes and becoming involved in texture discussions.

Also, at the booth, TIC will be giving out new literature describing several of its textural solutions. For example, a new brochure, Texture Solutions for Frozen Microwavable Foods, discusses how using gums and stabilizers can help meet challenges in moisture, texture, and stability. Other brochures focus on gum solutions that meet challenges in the production of icing, and the use and benefits of Fastir Xanthan Gum EC which offers a highly dispersible, fast-drying, consistent-quality xanthan gum. This new and improved gum in the Fastir line is making its debut at the IFT Food Expo.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Oyster Sauce

Saturday, June 11th, 2011

OysterKikkoman 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, color, and a rich umami effect, without any fishy or harsh flavor notes. Ideal for Chinese, Thai, Vietnamese, and fusion dishes. Available in 50-lb pails or 55-gal drums.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Clear Choices from ADM

Saturday, June 11th, 2011

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 in several food and beverage prototypes, demonstrate how they can meet the needs of the food customer.

The newest addition to this extensive portfolio is a transparent isolated soy protein, Clarisoy™ 100, which takes center stage in a refreshing tropical beverage, Orange Mango Protein Cooler. This vegetable-based protein offers clarity and complete protein nutrition for low pH beverage systems, such as juices, soft drinks, and sports drinks. The ingredient is 100% soluble and very low in viscosity. Recently, ADM entered into a license agreement with Burcon NutraScience Corp. for the worldwide production, distribution, and sale of Burcon’s Clarisoy soy protein.

To celebrate the 100th anniversary of deZaan™, ADM features truffles made with pure Belgian chocolate. These rich, indulgent treats are sure to satisfy the sweet tooth.

Baked Chocolate Raspberry Nutrition Bar delivers taste and nutrition due to a combination of ADM ingredients, including CardioAid™ plant sterols, NovaSoy soy isoflavones, Kansas Diamond® white whole-wheat flour, Prolite® wheat gluten, cocoa, and oils.

A savory pot pie, Multi-grain Cajun Pot Pie, features the goodness of multigrains. It is formulated with sorghum flour, Kansas Diamond white whole-wheat flour, Prolite wheat gluten, VegeFull™ edible bean powder, soy protein concentrates, and other ADM ingredients.

beignetsWhole Wheat Beignet is a sweet pastry treat highlighting Kansas Diamond white whole-wheat flour, ADM’s vegetable shortening, frying oil, and Sweet N’ Neat Fibercal.

Gluten-free Crisp with Hummus is made with sorghum flour, vegetable shortening, and Ultralec lecithin. The savory hummus features Vegefull edible bean powder, vegetable shortening, and CardioAid plant sterols.

Also highlighted are prototypes fortified with Fibersol-2, a slow fermentation soluble dietary fiber that has been shown in clinical studies to help support intestinal health. The fiber is highly soluble, has a clear and transparent solution, offers acid stability, and is very stable at high temperatures.

Archer Daniels Midland Company and Matsutani America Inc. (Booths 6539 and 6439) are celebrating the five-year anniversary of the formation of a joint venture that supports the worldwide sales and marketing of Fibersol-2. The joint venture combines Matsutani’s strong technical and scientific expertise with ADM’s vast production facilities and transportation network, resulting in a quality food ingredient backed by highly consistent service and a more readily available supply.

With food, fun, and fiber, happy anniversary to both companies!

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Ultragrain Pasta

Saturday, June 11th, 2011

Penne PastaConAgra 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 available in six varieties: penne, macaroni, rotini, spaghetti, and now lasagna, all made with Ultragrain and a whole 9-grain orzo.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

In the Spirit of New Orleans

Saturday, June 11th, 2011

by Donald E. Pszczola

etouffee with riceGumbo, 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 Food Expo. Ingredient exhibitors use these prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating.

Here are just a few products that represent what might be termed the “Changin’ Cajun” approach:

Pot Pie● A savory Cajun pot pie, developed by ADM, Booth 6539, incorporates the goodness of whole grains. The formulation, Multigrain Cajun Pot Pie, features a number of ingredients from the company’s portfolio, including Kansas Diamond® white whole-wheat flour, vegetable shortening, sorghum flour, Prolite® wheat gluten, VegeFull™ edible bean powder, soy protein concentrates, and xanthan gum.

● Sweet & savory prototypes from National Starch/Corn Products, Booth 6839 include Wild Mushroom Madeira Cream Sauce over Goat Cheese Grits. The sauce is made with Novation Prima functional native starch that delivers the freeze-thaw performance of modified starch with labeling benefits. Also served is a Chicken Andouille Gumbo made with Novation 8600 waxy rice functional native starch, also known for its freeze/thaw capabilities.

● A little voodoo is practiced by Edlong Flavors, Booth 6429, in the creation of better-for-you foods that taste as good as they are good for you. Products such as Voodoo Sweet Potato Biscuit with Saintly Sausage Gravy, NOLA Granola with fresh local fruit and sweet vanilla cream, and Bourbon Street Bananas Foster Smoothie, are made with the company’s dairy flavor line designed to address a range of challenges—from masking off notes to enhancing creamy mouthfeel in low-fat and non-dairy applications.

● Chicago meets New Orleans in this prototype—a Chicago Po’ Boy sandwich served in New Orleans style. Available from Bell Flavors, Booth 7829, this French Baguette is slathered with the company’s Cajun Feta Spread, generously topped with juicy Chicago-style Italian beef and finished with Giardiniera, an Italian condiment.

● Cajun flavors, such as jambalaya and shrimp etouffee, are highlighted by Gold Coast Ingredients, Booth 4629. Also shown are sweet treats that remind attendees of what being in New Orleans is all about. These flavors can help bring a little of the “Big Easy” back to the lab and help meet customer needs. Come by and get a taste of southern hospitality.

● Cajun-style creamy vegetable soup is served up by Cargill, Booth 6039. The prototype features the company’s natural dairy flavors and modified food starch (PolarTex®). This shelf –stable soup formula has 70% less fat, and delivers the desired flavor and texture consumers crave.

●Yeast extracts from Biorigin, Booth 6921, are applied to products with local Creole and Cajun flavors. In addition to enhancing the taste of foods, these ingredients reduce sodium levels in the final product. For example, an autolyzed yeast, Biotaste Meat, is launched. It provides a mild meat taste and toasted notes to a variety of dishes.

● Chef Adolfo Garcia, trend setter and owner of several New Orleans restaurants, demonstrates novel culinary creations at Symrise, Booth 5016. The chef will perform from 12:30 to 2 p.m. on Sunday and from 11:30 a.m. to 1 p.m. on Monday.

● Fruit and vegetable extracts are showcased by GNT USA, Booth 7039, in a variety of colorful formulations inspired by New Orleans. These include Cajun-seasoned savory snacks and multi-color parfaits.

● Tabasco® brand Buffalo Style Hot Sauce is the most recent addition to a line of pepper sauce flavors from McIlhenny Co., Booth 8239. The thick, balanced sauce incorporates red cayenne pepper, salt, water, distilled vinegar, and garlic to a number of dishes, including pizza, sandwiches, burgers, barbecue, meats, and, of course, wings.  A hot flavor to introduce in New Orleans.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Stay on Track: Take a Trend Tour

Saturday, June 11th, 2011

by Mary Ellen Kuhn

Are you the kind of person who tackles every big project with a well-organized plan? Looking for a way to simplify the sometimes complicated process of navigating the sprawling Food Expo floor? Or maybe you’d just like to get a jump start on identifying some of the important trends that will be showcased at this year’s event?

If you’re nodding your head in agreement to any or all of the preceding questions, then taking a Trend & Solution tour may be just the ticket for you. These self-guided tours of the Food Expo floor made their debut two years ago, and they’re back this year with a healthy representation of exhibitors taking part. A total of 92 products from 49 companies will be showcased.

This year’s tours will address key trends and issues identified by the editors of Food Technology magazine. Here’s a preview of what’s on tap.

• Ingredients for Functional Foods. Take a look at what’s new in the world of functional/nutraceutical ingredients, which are used in foods and beverages designed to deliver health and wellness benefits beyond those found in traditionally formulated products.

• New Directions for Carbs. The Dietary Guidelines urge Americans to limit consumption of refined carbohydrates, and ingredient companies are responding with options including whole grains, dietary fibers, and resistant starches. In addition, companies are exploring their functionality in areas such as texture, mouthfeel, color, and taste.

• Next-Generation Fats and Oils. Not all fats are created equal. Their nutritional and functionality benefits can vary depending on their type. The perception of fat continues to evolve as companies work to further improve the health and functionality properties of this important ingredient category.

• Taste Modification. Reducing salt, sugar, or fat—or adding vitamins, minerals, or other nutraceutical ingredients—can significantly affect the overall taste of a finished product. Tools to address such formulation changes and enhance a product’s taste profile can take many forms.

• Weight Management and Diabetes. Conditions such as obesity and diabetes are public health priorities, and eating to maintain or achieve a healthy weight is a key recommendation of the recently released 2010 Dietary Guidelines for Americans. In this environment, it’s no surprise that formulations to help consumers win the battle of the bulge have never been more in demand.

You can find printed guides for the tours outside the entrances to the Food Expo, in the Networking Lounge, and in the new Knowledge Center across from the registration area. This year for the first time, scientific sessions related to each trend will also be listed in the tour brochures.

An added incentive for participation in the Trend & Solution Tours is the opportunity to win a prize. Here’s how it works. Just visit each booth listed in the guide, have a representative of the company initial your “Passport to Prizes” on the back of the guide, and bring the completed form to IFT Central, booth 5035 on the show floor. A drawing for the winners will be held at 3 p.m. Tuesday, June 14. The prizes include two $250 VISA® gift cards and five full, free registrations to the 2012 IFT Annual Meeting & Food Expo in Las Vegas.

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Stay Ahead by Looking Down

Saturday, June 11th, 2011

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 exhibitors’ booths. IFT launched the What’s New! program to help make it easier for you to locate the companies bringing the hottest new products and innovations to the Food Expo.

Hundreds of new products will be identified with the sticker on the floor and you can also find them on IFT’s new mobile app. We also encourage attendees to use the mobile app to vote for what you consider the best new products/services introduced this year. Also, you may have noticed that IFT Live has a nifty new feature area on its homepage highlighting these great innovations. Needless to say, please be careful while you are on the Food Expo floor hunting down the latest and greatest … we don’t want your Expo experience to be marred by a sprained ankle!

Tags: , ,
Posted in Archive, Product Development | Comments Off

Micronized Corn Bran

Saturday, June 11th, 2011

CornWatson 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 grind and classify bran fractions into colloidal particle dimensions with an average particle size of 1.25 microns. The result is low water retention and virtually no organoleptic perception of bran particles. Corn bran is high in dietary fiber (compared to other cereal brans) and has no allergenic attributes. Micronization of corn bran brings the particle size down to a dimension where use in fine textured snacks and even beverages are now possible.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Frozen Garden Green Garbanzo Beans

Thursday, June 9th, 2011

Garbanzo BeansSunOpta 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 salad and pasta, pureed for dips, spreads, or soups, and eaten by themselves seasoned or plain.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Gluten-Free Multigrain Flour Blend

Thursday, June 9th, 2011

CflouronAgra 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 flour. Each serving delivers 15 g of whole grain and 6 g of fiber in addition to healthful vitamins, minerals, and antioxidants.

Tags: , ,
Posted in Archive, Product Development | Comments Off

What’s New! products/services address top food industry needs

Wednesday, June 1st, 2011

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 2011 IFT Food Expo where 900+ companies will be showcasing innovative ingredients, instruments, equipment and services. And this year, IFT has made it easier to the new products and services being introduced and IFT11. Hundreds of new products will be identified with an attention grabbing yellow “What’s New!” logo.

At the Food Expo, “What’s New!” floor stickers will help exhibitors with featured products stand out. Products labeled with the “What’s New!” logo will also be included in the new downloadable application. Annual Meeting & Food Expo attendees will even be able to use the mobile app to vote for the best new products from participating companies. In addition, products labeled with the logo will be featured on IFT Live’s homepage and listed within the tabbed section in the printed Program and Exhibit directory available on-site.

Check out just some of the products and services you can expect to find at this year’s Food Expo in the following popular categories:

Tags: , , , , ,
Posted in Archive, Product Development | Comments Off

What’s New!: Focus on new advances in wheat, grains

Wednesday, June 1st, 2011

Want 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 that feature advancements in wheat and grains:

  • 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 available in six varieties: penne, macaroni, rotini, spaghetti, and now lasagna, all made with Ultragrain and a whole 9-grain orzo.
  • FiberGourmet’s (booth 7853) Wheat Cracker has half the calories of conventional versions and 12 g fiber per serving.
  • 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 food, flat breads, baking mixes, and energy bars. Available packaging sizes include 50 lb bags and bulk totes.
  • Watson Inc.’s (booth 7339) Perfect Grain White Wheat is not whole grain flour, but a blend of wheat bran and germ from white wheat that can be used in conjunction with your existing flour to make any baked good or pasta whole grain. Perfect Grain White is derived from white wheat and therefore provides minimal color impact when compared to our original Perfect Grain from red wheat. Perfect Grain White has an average particle size of under 1.5 microns, resulting in low water retention and virtually no organoleptic perception of the bran particles, producing smooth textured baked goods. Applications include bread, rolls, croissants, muffins, cakes, donuts, pizza crusts, and pasta as well as breading and batters.
  • Woodland Foods’ (booth 5160) Freekeh is a 100% natural roasted grain from highly nutritious green wheat. An ancient food from 2300 BC, this Eastern Mediterranean protein-enriched super-food is high in fiber (up to four times the fiber of brown rice), high in iron, and promotes healthy digestion. Freekeh has a smoky aroma and a nutty, toasted taste. This whole grain is a cousin to bulgur wheat and also similar to brown rice and barley.

Tags: , ,
Posted in Archive, Product Development | Comments Off

What’s New!: Focus on high fiber ingredients

Wednesday, June 1st, 2011

Want 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 that can add fiber to your formulations:

  • 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 flour. Each serving delivers 15 g of whole grain and 6 g of fiber in addition to healthful vitamins, minerals, and antioxidants.
  • Grain Processing Corp.’s (booth 7239) TruBran Corn Bran delivers a high level of dietary fiber and can be incorporated into a variety of applications such as nutritional bars and beverages, snacks, cereals, baked goods, and other fiber-fortified foods. TruBran corn bran is a golden brown fiber made from 100% yellow corn. It contains a minimum of 75% total dietary fiber and is specially processed for added stability.
  • Lallemand/Macco’s (booth 8447) Engevita D is a naturally occurring vitamin D rich inactive yeast. Engevita D provides a dependable source of vitamin D for a broad number of applications. Bio-Engevita is a mild tasting organic inactive yeast. Bio-Engevita provides a natural source of fiber (Glucans and Mannan-oligosaccharides) and readily assimilated high quality proteins.
  • Medallion Laboratories’ (booth 6047) dietary fiber, total, soluble, and insoluble CODEX Definition Assay measures the total dietary fiber as well as the soluble and insoluble fiber portions including resistant starch and non-digestible oligosaccharides as defined by the CODEX Alimentarius.
  • 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, betalains, and quercetin. It is also a good source of magnesium and is low in fat and calories compared with other, more common, plant-derived ingredients, as well as being a dietary source of taurine.
  • Sensus America Inc.’s (booth 4139) Frutalose SF75 is a low-calorie, all-natural sweetener, specifically designed to help manufacturers reduce sugar in their products. The product delivers 65% the sweetness of sugar at 2 kcal/g. In addition, it contains 75% soluble, dietary fiber. Functionally, this all-natural ingredient behaves very similarly to HFCS, making it easy to formulate with.
  • 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 in dietary fiber at 12.3%.
  • 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 salad and pasta, pureed for dips, spreads, or soups, and eaten by themselves seasoned or plain.
  • 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 grind and classify bran fractions into colloidal particle dimensions with an average particle size of 1.25 microns. The result is low water retention and virtually no organoleptic perception of bran particles. Corn bran is high in dietary fiber (compared to other cereal brans) and has no allergenic attributes. Micronization of corn bran brings the particle size down to a dimension where use in fine textured snacks and even beverages are now possible.

Tags: ,
Posted in Archive, Product Development | Comments Off

Official Preview of the IFT Annual Meeting & Food Expo

Friday, May 6th, 2011
Thanks to our special sponsor:
IFT Annual Meeting & Food Expo®
June 11–14 , New Orleans, La.
Whether it’s brunch at Brennan’s, an elegant dinner at Commander’s Palace, or a midnight snack at the Café Du Monde, New Orleans can be counted upon to dish up a first-rate food experience. And that is just one of the things that makes it a fitting setting for the 2011 IFT Annual Meeting & Food Expo®—an event that is sure to deliver five-star scientific programming, trade show exhibits, and networking opportunities when it takes place in the New Orleans Morial Convention Center June 11–14.


The menu of Annual Meeting education options is extensive. More than 100 sessions and 1,200 poster presentations are scheduled on subjects ranging from allergens to antioxidants and pathogens to process controls. The Food Expo will bring together 900-plus exhibitors showcasing innovative ingredients, instruments, equipment, and services. It’s an unparalleled forum for checking out new products and technologies and for sampling innovation-inspiring food and beverage prototypes. And it’s all set against the incomparable New Orleans ambiance of fun and hospitality.

In this newsletter—the official preview of the show—you will find more in-depth information on the scientific sessions offered, in addition to some of the new products and services on display at the Food Expo. Make sure you don’t miss out on experiencing these exciting events first hand … register today at www.ift.org/ift11.

Stay in the Know at the Annual Meeting & Food Expo
New This Year


Sponsored in part by:

On the Expo Floor
It’s hard to imagine a better way to get an up-close view of food industry product development and technology innovation than walking the floor of the IFT Food Expo. Traversing the Expo is sure to be a rich sensory experience full of new sights, aromas, and tastes as exhibitors serve up inventive food and beverage prototypes, showcase colorful new packaging, and demonstrate cutting-edge analytical and processing equipment. Be prepared for a long walk, though; this year’s Expo will sprawl across more than 200,000 sq ft of space in the Morial Convention Center and will feature 1,873 booths. The roster of 2011 exhibitors will include 110 who are new to the event.

Here’s a look at some of the highlights of this year’s Expo.

New Orleans Prototypes
Savory Flavors Shine
Whole Grains Disguised

What’s New! Debuts
What to know what’s new at the 2011 Food Expo? Well, IFT’s got an easy way to help you figure it out. 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 stickers will help exhibitors with featured products to stand out. Products labeled with the What’s New! logo will also be included in the new downloadable mobile phone application. Annual Meeting & Food Expo attendees will even be able to use the mobile app to vote for the best new products from participating companies. In addition, products labeled with the logo will be featured on IFT Live’s hompage and listed within a tabbed section in the printed Program and Exhibit directory available on-site.

Here’s just a sampling of the new products/services you will find at this year’s Food Expo.

New Sweeteners, Tools to Reduce Sugar
Salt Replacers, Reducers
New Equipment, Technology

Scientific & Education Programming
The Annual Meeting’s Scientific Program provides a forum for sharing knowledge and exchanging ideas on myriad food science and technology topics. It’s an ideal way to stay up to date about current research in food science and technology and its practical business applications. The peer-reviewed program is organized around key industry focus areas and the core sciences that represent the foundation of the food science discipline. The focus area tracks are as follows: Food Safety & Defense; Food Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations; Sustainability; Public Policy, Food Laws & Regulations; and Education & Professional Development. Core science program tracks include Food Microbiology, Food Chemistry, Food Engineering, and Sensory Science.

Given the fact that there are more than 100 sessions in the Scientific Program this year, here are some sessions to be on the lookout for in some key trending topics.

Nanotechnology Heats Up
Sustainability Becomes Commonplace
Dietary Guidelines Come Into Focus


Tags: , , , ,
Posted in Archive, Events | Comments Off

New Equipment, Technology

Thursday, May 5th, 2011

Although equipment and technology sometimes takes a backseat to new product introductions, none of the new products would exist without the advances in equipment and technology. This year’s Food Expo show floor will abound with exciting new equipment and technology that will enable the advancement of food product development in the coming years:

  • Alpha M.O.S.’ (booth 4108) IRIS Visual Analyzer (electronic eye) analyzes complex food and packaging products. Upon measuring qualitative and quantitative attributes, the IRIS can be used in product development and at-line quality control.
  • C.W. Brabender Instruments Inc.’s (booth 5100) new Farinograph-AT has advancements that center around the automatic water dosing system which eliminates the potential for operator error during the addition of water to the flour in the mixer measuring head. The new model offers a higher torque range which is better suited when investigating various speed profiles and calculating missing energy for new applications including chocolate, chewing gum, cheese, meat, fish, full formula dough, etc.
  • Crystal Chem Inc.’s (booth 3905) Lateral Flow Kits are qualitative assays for the determination of milk, egg, wheat, and buckwheat proteins in both raw and processed foods. The kits have a sensitivity of as low as 5 ppm and are fast and easy to use.
  • Fluid Imaging Technologies Inc.’s (booth 4754) FlowCAM with Front-Fill Illumination particle imaging and analysis system is the world’s first to feature bidirectional front and back lighting which illuminates the surfaces of opaque particles and reveals their true colors and textures. Replacing two-dimensional, black silhouettes with shapely, three-dimensional images, the FlowCAM Front-Fill Illumination combines both bright field and dark field microscopy in a single unit.
  • Matcon’s (booth 3759) Flexi Batch Micro Formulation System is an automatic formulation machine for very small components of a recipe—typically up to 10 kg with accuracy of about 4 g. Multiple raw ingredients are stored in easily detachable polyethylene bottles which are moved to a single dosing point on a rotating carousel, then dosed according to recipe requirements.
  • Rudolph Research Analytical’s (booth 4101) J457 Refractometer has several innovations for the food industry: smart measure system reports prism cleanliness, totally free operation where sample loading and cleaning is automatic, and detection of improper sample loading. The refractometer has a wide measuring range making it capable of measuring materials like essential oils and food chemicals.

Tags: , ,
Posted in Archive, Technologies | Comments Off

Salt Replacers, Reducers

Thursday, May 5th, 2011

Salt ShakerWith 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 already introduced initiatives to cut sodium and introduced low-sodium alternatives, but the efforts continue. Here are some new products/services that move us closer to the Dietary Guidelines’ goal:

  • Cargill’s (booth 6039) FlakeSelect reduced sodium system: A new sodium reduction system being launched at IFT.
  • Kikkoman Sales USA’s (booth 4728) NFE natural flavor enhancers: The new line includes one liquid and two dry versions of powerful umami flavor boosters. Incorporating NFE can allow sodium reduction of 30–50% while keeping the label clean.
  • Kudos Blends Ltd.’s (booth 7946) KUDOS Potassium Bicarbonate: Gives bakers and bakery suppliers the opportunity to reduce sodium levels without compromising product quality, volume, taste, or texture.
  • Levapan SA’s (booth 4208) Salt Replacer: A natural, clean label containing yeast extract. Serves as a building block for substituting salt as high as 45% and reducing sodium up to 45% in typical food formulations.
  • Novozymes’ (booth 3829) Protamex and Flavourzyme: Enzymatic solutions such as Protamex and Flavourzyme can produce meat protein extract (MPE) from a range of raw materials such as turkey, chicken, pork, beef, and even fish. After its injection or tumbling into processed meats, MPE preserves the taste and properties of the end product while effectively reducing the salt content.
  • Savoury Systems International Inc.’s (booth 4113) #0885 Salt Replacer: Based on yeast extract, it will be shown at IFT’s Food Expo in a chicken noodle soup. Amino acids in the yeast extract help increase savory notes, in turn rounding out flavors so that the sodium is not missed in the final application.

Tags: , ,
Posted in Archive, Product Development | Comments Off

New Sweeteners, Tools to Reduce Sugar

Thursday, May 5th, 2011

sugar cubesIt 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 low-calorie or no-calorie replacements for sugar. Here are some new products featured in this category:

  • Anhui Jinhe Industrial Co. Ltd.’s (booth 8013) Acesulfame K: A sweetener that is 200 times sweeter than sugar.
  • Clasen Quality Coatings’ (booth 6613) “Better For You” Coatings: This new line represents a reduction of up to 25% in both sugar and fat content over its Star line. Available in milk, white, and dark chocolate flavors.
  • 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% sweeter than sugar.
  • Jiangxi Beiyang Food Additive Co. Ltd.’s (booth 8322) Acesulfame K: Can be used as a sweetener in soft drinks, chewing gum, instant coffee, instant tea, dairy product analogs, gelatins, pudding desserts, and baked foods.
  • New Trend Group’s (booth 6417) Sucralose: A high intensity sweetener that makes a wide variety of calorie-reduced products possible, including soft drinks, ice cream, dairy products, and baked goods. Can be used almost anywhere sugar is used.
  • Premium Ingredients International’s (booth 4119) Stevia (Reb A 97 & SG95): Premium Ingredients is the exclusive U.S. distributor for PureCircle’s Reb A 97 and SG95, which is the new, natural stevia derived proprietary blend. Half the cost of other sweeteners, it can be used to replace up to 50% of sugar without detection. 100% natural, non-caloric, and up to 400 times sweeter than sugar.
  • Sensus America Inc.’s (4139) Frutalose SF75: A low-calorie, all-natural sweetener designed to help manufacturers reduce sugar in their products. Delivers 65% of the sweetness of sugar at 2 kcal/gram. A clinically proven prebiotic that contains 75% soluble dietary fiber.
  • Univar Food Ingredients’ (4135) “Less is More” Interactive Formulation Tool: Allows easy access to the latest ingredient application information and a browser-like interface that customers can use to navigate technical documents, trend guides, and starting formulations for reducing sodium, fat, and sugar.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Whole Grains Disguised

Thursday, May 5th, 2011

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 unexpected cakes and sweet treats. Here are some new innovations in whole grains being shown at the 2011 Food Expo:

  • Briess Malt & Ingredients Co. (booth 7349) is introducing a new line of natural cocoa replacers, CocoaPlus, which is based on whole-grain specialty flours that mimic the color, functionality, and flavor of cocoa powder. CocoaPlus ingredients, made from North American-grown barley and wheat, can be used to replace natural, black, and some specialty cocoa powders.
  • J.R. Short (booth 7052) will showcase new low-expansion tortilla pellets, which provide the texture consumers expect from traditional, higher-fat-content tortilla chips but in a whole new look. The flavor innovation and healthy appeal are boosted by incorporating vegetables such as black bean, red corn, or sweet potatoes in the formulation.
  • 21st Century Grain Processing (booth 6423) will highlight its grain-based ingredient solutions. Special capabilities are available to custom design texture, flavor, bursts, and fortification to build desired nutritional profile.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

Savory Flavors Shine

Thursday, May 5th, 2011

soupNew 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 yeast extracts and taste enhancers to local Creole and Cajun flavors. An autolyzed yeast, Biotaste Meat, will be launched; it provides a mild meat taste and toasted notes to wide variety of applications.
  • Savoury Systems International (booth 4113) will have a soup bar serving up both hot and cold soups, made with flavor enhancers including yeast extracts, hydrolyzed vegetable proteins, and salt replacers.
  • French’s Flavor Ingredients (booth 7524) will be featuring its line of barbecue sauces—Cattleman’s Master’s Reserve. Savory flavors include Memphis Style, Carolina Style, Kansas city Style, Texas Style, St. Louis Style, Louisiana Style, Mississippi Style, and Kentucky Style.
  • Ajinomoto Food Ingredients (booth 5516) will be showcasing Ajimate S-AX, a versatile ingredient designed to deliver a combination of kokumi richness and umami impact to savory dishes. It adds complexity and richness to a range of liquid and dry savory products, including beef, pork, and chicken.
  • Tabasco Brands/McIlhenny Co. (booth 8239) will be offering prototypes highlighting its pepper sauce flavors, which are available in a variety of flavor profiles and convenient forms. Products include Original Tabasco Pepper Sauce, Green Pepper Sauce, Garlic Pepper Sauce, Habanero Pepper Sauce, and Chipotle Pepper Sauce.

Tags: , ,
Posted in Archive, Product Development | Comments Off

New Orleans Prototypes

Thursday, May 5th, 2011

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 probably no exception. Here are some New Orleans-focused prototypes to be on the lookout for:

  • ADM/Matsutani American LLC (booths 6539, 6439) will be serving up Whole Wheat Beignets. This sweet pastry treat highlights Kansas Diamond white whole-wheat flour, vegetable shortening, frying oil, and Sweet N’ Neat Fibercal.

    •  

  • Edlong Dairy Flavors (booth 6429) will feature a Bourbon Street Bananas Foster Smoothie. Made with a dairy flavor line designed to address a range of challenges—from masking off notes present in soy, whole wheat, and other fortified foods to enhancing creamy mouthfeel in low-fat and non-dairy applications.

    •  

  • Bell Flavors (booth 7829) will be demonstrating how Creole cuisine can be combined with the flavors of other world cultures. Attendees will be able to sample a Korean gumbo with some exotic spice flavors.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

New This Year

Thursday, May 5th, 2011

by Kelly Hensel

The 2011 Annual Meeting & Food Expo® offers some exciting new features for attendees.

Knowledge Center: An IFT resource that will be conveniently located in the lobby of the convention center. The Knowledge Center will feature information detailing IFT educational opportunities. Staff members will be on hand to provide guidance and tips for building a personalized Scientific Program education plan. In addition, the Knowledge Center will offer Scientific Program listings broken out by track and core science topic, information on IFT groups of special interest, and guides to the Trend & Solution Tours of Food Expo exhibitors.

Regina M. BenjaminBeacon Lectures: 2011 marks the debut of a new Scientific Program feature—the Beacon Lectures. These sessions will bring two high-profile presenters to the Annual Meeting: Regina M. Benjamin, Surgeon General of the U.S. Public Health Service, and Patrick Wall, Associate Professor of Public Health in University College Dublin’s School of Public Health and Population Sciences. As “America’s doctor,” Benjamin is charged with providing the public with the best scientific information available on improving health and wellness. Wall’s research interests include foodborne diseases, lifestyle-related diseases, and consumer behaviors that are damaging to health. The Beacon Lecturer presentations are scheduled for Sunday and Monday from 4 p.m. to 4:45 p.m.

Tags: , , ,
Posted in Archive, Events | Comments Off

Stay in the Know at the Annual Meeting & Food Expo

Thursday, May 5th, 2011

Accessing and sharing information about the Annual Meeting & Food Expo has never been easier and more convenient. Here’s a look at a few of the options.

Smartphone Mobile Application: Available for iPhones, iTouches, iPads, Androids, and Blackberrys, the new IFT11 mobile application is easy to download and available at no charge. It will keep users up-to-date on floor plans, exhibitors, the Scientific Program, and more. In addition, it will provide Twitter updates and offer full search capabilities.

IFT Live Show Daily: The Annual Meeting & Food Expo’s digital show daily will deliver a comprehensive overview of the event’s happenings. Check it out for reports on Annual Meeting programs and sessions, Food Expo news, competition results, and much more. IFT Live may be accessed at Internet Café terminals or through laptops, smartphones, or PDAs.

Social Media: IFT is using the social media channels LinkedIn, Facebook, Twitter (twitter/ift11), and Flickr (flickr/IFT) to communicate about event highlights and changes during the Annual Meeting & Food Expo and to allow those on-site to engage in the virtual IFT community.

Tags: , ,
Posted in Archive, Events | Comments Off

Organic Blue Agave Light Nectar

Monday, April 4th, 2011

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% sweeter than sugar.

Tags: , ,
Posted in Archive, Product Development | Comments Off

Armfield’s FT174X Processing System

Monday, April 4th, 2011

Armfield Processing System Heat treatment previously used specific heat exchangers for specific products. Due to the ever more demanding marketplace, flexibility is needed to allow for different products to be tested on different processes. The system offers multiple heating and cooling options for liquid products of varying viscosity by using plate heat exchangers, tubular heat exchangers, direct steam injection, or a combination of all three.

Tags: , , ,
Posted in Archive, Technologies | Comments Off

Join IFT in New Orleans in 2011

Monday, July 26th, 2010

If you thought that last year’s Annual Meeting & Food Expo was exciting, then be sure to join us this year, June 11-14, when we return to New Orleans, Louisiana.

World-class cuisine, lively music, and warm hospitality make New Orleans one of IFT’s favorite host cities to visit. Combine that with in-depth, practical scientific education; a food expo showcasing suppliers from around the world; innumerable opportunities to forge new professional relationships, and much more, the 2011 IFT Annual Meeting & Food Expo is an event you won’t want to miss.

Register today to join us in the “Big Easy.” We look forward to seeing you there!

Tags: , , ,
Posted in Archive, Events | Comments Off

Silliker Expands Capabilities in Nutrition Analysis

Tuesday, July 20th, 2010

Silliker Inc. (Booth 6009), a global network of contract research labs with expertise in microbiological analysis, food safety, product and process validation, and training, has announced expanded capabilities in nutrition analysis, including nutritional clinical studies to support health claim petitions. Areas of nutrition expertise include gut health and immunity (e.g., prebiotics and probiotics), weight management and satiety, cardiovascular disease, menopause, bone and joint, and metabolism.

Part of Institute Merieux, Silliker is moving from its strong base of food safety & quality services to nutrition (with best-in-class chemistry) and ultimately to public health.

Tags: , ,
Posted in Archive, Technologies | Comments Off

IFT10 Tops 21,000 Registrants

Tuesday, July 20th, 2010

A busy IFT Food Expo show floor, July 20, 2010As this year’s IFT Annual Meeting & Food Expo® in Chicago, Ill. draws to a close on Tuesday, July 20, it is obvious from the crowds that roamed the 230,000 net sq ft at Chicago’s McCormick Place Convention Center and the packed Scientific Sessions that the show was one of the biggest and the best in recent years. In all, over 21,500 food professionals (as of 2 p.m. on July 20) attended the 2010 meeting to learn and share the latest innovations in food science and technology. In addition, the IFT Food Expo was sold out with over 1,000 companies exhibiting in more than 2,100 booths.

We hope that you will join us again next year, when the IFT Annual Meeting & Food Expo® is held in New Orleans, La., June 11–14. In the meantime, if you missed anything at this year’s event, be sure to check out the coverage on IFTLive!

Tags: , ,
Posted in Archive, Events | Comments Off

Emulsifying Starch Offers Alternative to Gum Arabic

Tuesday, July 20th, 2010

by 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 texturizing ingredient, made from waxy corn, was showcased in a sports drink prototype at the company’s booth.

“The beverage industry is fiercely competitive, and the instability in the gum arabic market is a serious challenge for many of our customers,” said Wen-Juin Shieh, Technical Manager, Fruits and Vegetables, Cargill Texturizing Solutions, at a press conference held on Tuesday, July 20. Although gum arabic functions as an emulsifier, giving beverages consistent flavor and appearance features such as cloudiness or coloration, the supply of the ingredient has presented challenges in recent years. “The largest supplier of this gum is Sudan, where drought, locust infestations, and conflict have affected the price and supply of Sudanese production,” Shieh said. “Supply is expected to be down in 2010 and beyond while prices will be up. In addition, gum arabic can perform inconsistently because of challenging growing conditions in that country.”

According to Shieh, the emulsifying starch can offer a true replacement for gum arabic, and can help customers manage ingredient pricing and supply chain-related risks. “It delivers the same type of functionality that gum arabic does in flavor emulsion or cloud beverages, but a lower cost, with longer term emulsion stability and with more consistent quality performance,” he noted. Furthermore, it can remain liquid at high solids and in cold storage conditions, which presents a potential for cost saving when shipping concentrated emulsions.

With the starch, the stabilizer usage level can be decreased, pre-hydration becomes unnecessary, and foaming and pre-homogenation waiting time is reduced. Shieh added that overall, this starch outperformed other starches targeted at replacing gum arabic.

Tags: , ,
Posted in Archive, Product Development | Comments Off

New Soybean Oils Increase Stability, Reduce Saturates

Tuesday, July 20th, 2010

New high-oleic soybean oils nearing commercialization offer greater stability for food processors and reduced saturated fatty acids for consumers, according to speakers at a media breakfast on Monday, July 19, hosted by Qualisoy (Booth 3531).

Plenish high-oleic soybean oil from Pioneer Hi-Bred (Booth 7340) provides greater heat stability for frying and increased fry life (2–3X more than conventional soybean oil). The oil also reduces polymer build-up in deep-fat fryers. Approved by the USDA in June 2010 for cultivation in the United States, the enhanced-trait oil contains 20% less saturated fats than commodity soybean oil and 75% less saturates than palm oil.

Monsanto’s Vistive Gold high-oleic soybean oil (Booth 6003) offers 85% less saturated fat than palm oil, 60% less than commodity soybean oil, and 70% less than fry shortenings. It will be commercially available in about 1–3 years. Monsanto has collaborated with Solae (Booth 4229) to introduce Soymega SDA (stearidonic acid) soybean oil. SDA converts to EPA in the body more efficiently than ALA, another plant-based omega-3 fatty acid. The oil, which contains 20% SDA in mixed triglyceride form, has a clean flavor and can be incorporated in a variety of foods to increase omega-3s.

Tags: , , ,
Posted in Archive, Health & Wellness | Comments Off

David Michael & Co., Booth 3609

Tuesday, July 20th, 2010

Trend: Taste Modification
Product: Sensations Salt Replacer

To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice Natural Flavor Salt Type allows up to a 30% reduction of sodium, but delivers the same amount of flavor impact. They are also free of HVP, added MSG, and available in powder form, and can be used in any product that is formulated with salt. In addition, David Michael also offers a line of DM Choice natural potassium blocker type that can be used to decrease the bitterness and metallic off-notes often associated with potassium salts.

Click here to view a video with David Michael.

http://www.dmflavors.com

Tags: ,
Posted in Archive, Trend & Solution Tours | Comments Off

Monsanto, Booth 6003

Tuesday, July 20th, 2010

Trend: Ingredients for Functional Foods
Product: Vistive Gold High Oleic, Low Sat Soybean Oil; Omega 3 Soybean Oil
Fully commercially available in 2012

Visitive Gold High Olei: Vistive Gold soybeans combine breeding and biotechnology to provide soybean oil with mono-unsaturated fat levels similar to olive oil and the low saturated fat content of canola oil, which would allow the food industry to cost-effectively eliminate trans fats and significantly lower saturated fat content in food products. Vistive Gold soybeans also significantly improve frying stability of the oil while maintaining the flavor and economics of soybean oil.

Omega 3 Soybean Oil: Omega-3 soybeans are designed to produce oil with a heart-healthy omega-3 fatty acid content that provides the benefits of the omega-3 fatty acids traditionally found in fish. This product is similar to other soybean oil in taste and shelf life. Oil from these soybeans could be used as an ingredient in a wide range of food applications such as yogurt, granola bars, and spreads. This should provide consumers new option for foods rich in omega-3 fatty acid.

Click here to view a video with Monsanto.

http://www.monsanto.com

Tags: , , ,
Posted in Archive, Trend & Solution Tours | Comments Off

National Starch Food Innovation, Booth 4036

Tuesday, July 20th, 2010

Trend: Reducing Formulation Costs
Product: HOMECRAFT Create 765 Specialty Flour
Commercialized: 2010

National Starch Food Innovation has introduced a new concept that reduces the cost of indulgent baked goods by reducing the fat content by as much as 60%. Based on National Starch’s specialty flour technology, HOMECRAFT Create 765 allows for the formulation of reduced-fat dessert mixes, cakes, pastries, and cookies with texture and sensory properties that closely match full-fat standards.

HOMECRAFT Create 765 can bring processing benefits by reducing the fat fraction in the raw materials to improve transport and mixing. HOMECRAFT Create 765 carries a wheat flour label declaration, so producers do not have to change their ingredients list. Furthermore, HOMECRAFT Create 765 can help manufacturers improve the nutritional profile of their products by reducing total calories, calories from fat, and grams of fat per serving.

Click here to view a video with National Starch Food Innovation.

http://www.foodinnovation.com

Tags: , ,
Posted in Archive, Trend & Solution Tours | Comments Off

Consumers Seek Simplicity, Innova Reports

Monday, July 19th, 2010

by 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 minimal processing, and manufacturers are responding with an array of new “clean label” offerings. Lay’s Classic Potato Chips, for example, now feature the claim “made with three simple ingredients in as little as 24 hours, and that’s it.” Pillsbury Simply…Cookies are advertised as being “made with just the simple, whole ingredients you and your family know and love.”

Innova Market Insights tracked 987 new products using either the word “simple,” “simplest,” or “simplicity” in 2009 vs 467 tracked in 2008. Use of the word “pure,” “purity,” or “purely” grew from 3,013 in 2008 to 5,705 in 2009. Consumers are also being greeted with an array of new products marketed using terms such as “like grandma made,” “homemade,” and “homestyle.”

Even if a product doesn’t have a particularly healthful profile, consumers seem to be responding to simple ingredient statements, observed Lu Ann Williams, Head of Research at Innova Market Insights. So important is the drive toward simplicity that Innova ranked it as the year’s No. 1 trend.

No. 2 on Innova’s trend list is sustainability. The company listed the top 10 market categories for products with “sustainable claims” in 2009. They are as follows, in descending order: chocolate; tea; juice and juice drinks; fish and seafood; breakfast cereals; cake—pastries and sweet goods; sweet biscuits/cookies; vegetables; carbonates; and cooking sauces.

Here’s a round-up of the year’s Top 10 trends, per Innova.

1. Sense of Simplicity

2. Sustainable Gathers Steam

3. Continuing to Cook at Home – Driven by the economic downturn, more consumers are cooking at home, but often seeking to prepare higher quality products.

4. Inherent Nutrition – Rather than relying on specific health claims, for which it may be difficult to get regulatory approval, marketers are touting products’ inherent health benefits and natural goodness.

5. Functional Superstars – Healthful ingredients that have survived European regulators’ early rulings are moving to the forefront in functional foods as others are forced for the moment to rely on softer claims.

6. Going Immune – Interest in immunity-enhancing products may have been boosted by last year’s H1N1 virus; ingredients to boost immunity are turning up in a variety of product forms.

7. New Delivery for Energy – Energy is a popular benefit, and products positioned to deliver it are proliferating in a broad range of categories including drinks, bars, tea, breakfast cereals, and more.

8. ‘Free From’ Rises – More and more companies, including major players, are rolling out gluten-free and other “free-from” offerings.

9. Extreme Flavors – Rising levels of interest in very hot and extreme flavors are being reported, with major brands (i.e., Pringles Xtreme) launching products.

10. Real Authenticity – It’s no longer enough to simply create a product with a regional positioning: the product should be based on ingredients from a specific region and ideally even produced there.

Tags: , , ,
Posted in Archive, Product Development | Comments Off

New Edible Oils and Shortenings Experts Hit the Road

Monday, July 19th, 2010

by 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 trans fats to the formula.

In promoting these new additions to its product portfolio, Bunge has assembled a caravan of oil experts: M.O.E. (mobile oil experts), which the company highlighted at a press conference at McCormick Place on Monday, July 19. M.O.E. travels across the country for product and sensory testing, showcasing the latest edible oils and shortening Bunge has to offer. Anyone interested in catching up with M.O.E. can visit http://www.bungemoe.com/.

Making its debut at the Food Expo this year is UltraBlends, a new line of shortenings and oils for which enzymes are used to rearrange fatty acids in a way that imparts structure and functionality at room temperatures. As a result, UltraBlends shortenings and oils are a practical alternative to traditional hydrogenated shortenings and palm-based products.

The UltraBlends line is suitable for baked goods (cakes, cookies, pie crusts, etc.).

Tags: , ,
Posted in Archive, Product Development | Comments Off