IFT Live 2012

by 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.