IFT’s Taste the Expo program makes it easy for you to locate exhibitors who are providing samples on the expo floor. Show-goers polled about the Food Expo reported that product tasting/obtaining samples was one of their top three reasons for attending. Recognizing the importance of sampling, IFT started the Taste the Expo program at last year’s show. Exhibitor participants in this year’s Taste the Expo program will be highlighted right here on IFT Live. In addition, they can be found in the on-site Program and Exhibit Directory and within IFT’s smartphone mobile app.
Posts Tagged ‘prototypes’
Taste the Expo – Sampling on the Expo Floor
Monday, April 15th, 2013Going Wild in Vegas
Tuesday, June 26th, 2012Attendees 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.
Prototypes Highlight ADM’s portfolio
Tuesday, June 26th, 2012A 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.
Competition Showcases Healthy Snacks for Kids
Tuesday, June 26th, 2012Disney characters add a big element of fun to nutritious fare created for the annual Disney-IFT Student Association Product Development Competition, which enters its final phase at the IFT Annual Meeting & Food Expo. Sponsored by Disney Consumer Products, the competition is now in its fourth year. Five student teams are competing for top honors in Las Vegas.
The competition challenges teams with developing a product concept suitable for retail or foodservice that is unique, innovative, and healthful and targeted to children under the age of 12. Specifically, the products are to incorporate at least one of the following: a fruit, a vegetable, low-fat dairy, and/or whole grains. Participating teams develop their product around one Disney character franchise.
Here’s a preview of the new product creativity that will be on display in Las Vegas from the finalists.
• The Cornell University team’s concept is Phineas and Ferb’s Vegginators, a convenient snack packed with fiber and a full serving of vegetables.
• The University of Florida team will be showcasing Yum-e-Milk, a fizzy chocolate milk enriched with natural nutrients from almonds and dates and sweetened with stevia.
• The offering from the University of Minnesota team is Mickey’s Fantasticos, a Mickey-shaped sandwich cracker formulated with vegetables in the cracker batter and a filling of low-fat cream cheese.
• A team from the University of Wisconsin-Madison has developed Peanut Butter Jamsicles, which are frozen treats on a stick that swirl creamy peanut butter and high-protein Greek yogurt with a burst of 100% grape juice concentrate—ingredients designed to give the product the familiar flavor of a classic peanut butter and jelly sandwich.
• The entry from another University of Wisconsin-Madison team is Pit-Stop, a portable smoothie beverage made with a blend of fruit and vegetable juice and Greek yogurt.
Check out the competition’s oral finals in the Special Events Pavilion, Booth 776, right on the Food Expo floor, from 2 p.m. to 5 p.m. on Wednesday, June 27. Disney will present the winning teams with prizes at the IFTSA Welcome Assembly on Wednesday night. The grand prize is $7,500, and first place is $3,500. In addition, three teams will receive honorary prizes of $1,000.
Colors Brighten the Expo Floor
Friday, May 18th, 2012This 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.
Food 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.
New for 2012
Friday, May 18th, 2012The 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.
Making 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.
Prototypes Demonstrate the Value of Dairy
Tuesday, June 14th, 2011by 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.
As 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.
Meeting Functionality Challenges
Tuesday, June 14th, 2011by 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:
- 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.
Cargill Unveils New Ways to Overcome Formulation Challenges
Monday, June 13th, 2011by 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.
A 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 
churru 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.
Sipping on New Beverage Ideas
Monday, June 13th, 2011by 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:
Tropical 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.
Idyllic 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.
Prototypes Reflect Corn Products/National Starch Teamwork
Sunday, June 12th, 2011by 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.
An 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.
At 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.
The Early Bird Gets the Walnut Melt-Away Bar
Sunday, June 12th, 2011by 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.
In the Spirit of New Orleans
Saturday, June 11th, 2011by Donald E. Pszczola
Gumbo, crawfish etouffee, red beans and rice, bananas foster, dishes smothered in hot sauce, and other examples of New Orleans fare help inspire the creation of many of the prototype foods and beverages served at the IFT 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:
● 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.
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.
