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What’s New? Let me count the ways.

Look out for this logo at the Food Expo!A popular greeting in the U.S. is “What’s new?”  We use that phrase so commonly in daily conversation that sometimes we don’t really expect to answer it.  That’s not so when this question (or exclamation) refers to the IFT Annual Meeting & Food Expo.  Suddenly that phrase can take on a whole new meaning, stimulating a broad range of answers.

That’s because, as a rule, a variety of new ingredient developments are launched at this annual event, and this year in New Orleans is certainly no exception.  Here are just a few examples of innovations unveiled at the Food Expo:

    • An isolated soy protein product, Clarasoy, is 100% soluble, transparent and is very low in viscosity.   Use of this protein allows for the productionof transparent, fortified beverages such as juices, soft drinks and sports drinks in the low pH range.  Recently, ADM entered into the license agreement with Burcon NutriScience Corp. for the worldwide production, distribution and sale of Burcon’s Clarasoy soy protein.  The protein is highlighted in a refreshing, tropical beverage, Orange Mango Protein Cooler, by ADM, Booth 6539.
    • Natural water-soluble colors can be created without opacity.  The clear color emulsions — developed by Wild Flavors, Booth 6813, using newdelivery systems — have bright, appealing color that can be ina variety of shades without imparting a negative taste to the end product.  They have a high stability over shear forces and phase separation such as ringing or sedimentation, and are heat and light stable.  The emulsions are not only suitable in proving bright natural color in enhanced water applications, but can alsobe easily incorporated into most beverages, yogurt, baked goods, confections, sauces and nutraceuticals.
    • The latest flour innovation from ConAgra Mills, Booth 5029, is launched.  This flour line and patent-pending system provides superior food safety while preserving gluten functionality and taste appeal.  Prototype foods are highlighted and made with this special flour.
    • A high-diglyceride oil for potato par frying enhances the nutritional profile of the product while maintaining a desirable flavor level.  The oil, Trancendim® 130, is the result of a breakthrough high-diglyceride technology developed by Caravan Ingredients, Booth 7013.   When used in potato frying, it produces a product with zero grams of trans fat, decreased saturated fatty acids and the necessary structure to prevent freezer clumping and crumbling.  Additionally, the oil has no impact on finished product sensory attributes.
    • A line of natural cocoa replacers, Cocoa PlusTM, is based on whole-grain specialty flours, which mimic the color, functionality and flavor of natural cocoa powder.  The grain-based cocoa replacers, developed by Briess Malt & Ingredients Co., Booth 7349, reduce the ingredients cost while preserving and enhancing the cocoa flavor of many foods.  Made from barley and wheat, they can replace natural, black and special cocoa powders at varying rates from 5% to 50%, depending upon the application.
    • Yogurt powder from Grande Custom Ingredients, Booth 7247, provides a more pronounced yogurt flavor and creamier mouthfeel and texture than current versions in the marketplace.  The formula is suitable for use in coatings, dips and dressings, candies, snacks, smoothies, frozen desserts, nutrition bars and cereal inclusions.

How do developments such as these effect your product formulation needs?


5 Reasons To Care About IFT Cares

IFT Cares volunteers packing and sorting.This summer during the week that the Annual Meeting & Food Expo takes place in New Orleans, several dozen IFT members will donate their time and energy to help fight hunger as part of the annual IFT Cares initiative.

It’s a hands-on project. On Saturday morning, June 11, volunteers will travel to the Plaquemines Parish outside the city to help distribute food delivered by a mobile pantry. On Wednesday, June 15, volunteers will be busy packing boxes of food at the Second Harvest Food Bank of Greater New Orleans and Acadiana, a member of the Feeding America network.

2011 marks the fourth year that IFT has teamed with Feeding America and a local food bank for this volunteer service program. What makes this program so meaningful? Keep Reading

The Latest and Greatest

Look out for this logo at the Food Expo!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 beng 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.

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

Are All Functional Foods Really Functional?

Are All Functional Foods Really Functional?A New York Times article (“ Foods with Benefits, or So They Say”) questions the legitimacy of functional foods. Grocery store aisles are brimming with food products that claim to impart some health benefit, including many items that are artificially enhanced with antioxidants and other nutrients that nature did not intend for them to have. In the United States, sales of functional foods are up and show no sign of declining: from $28.2 billion in 2005 to $37.3 billion in 2009.

IFT member Marion Nestle, a professor of nutrition and food studies at New York University, says that functional foods “are not about health. They are about marketing.” And for many grocery store items packaged to sell by food marketing experts, her sentiments may be true. But there are some food scientists who are dedicated to determining the healthful nutrients in natural, non-processed foods and how they benefit the human body.

For the 2011 Annual Meeting & Food Expo, IFT has lined up several scientific sessions that focus on the benefits of certain foods and food groups—none of which focuses on the nutrient-enhanced food fads that line supermarket shelves. Session 019-01, “Inflammation: What It Is and What Foods Can Do about It,” Keep Reading

Colorful Options Showcased At IFT 11

The New Color of FoodA U.S. government advisory panel on March 31 voted 8 to 6 that food containing synthetic food colorings do not need to carry special warning labels, stating that there is no proof that the colorings cause hyperactivity in most children.  The European Union, however, does require warning labels on food containing synthetic colorings.  This comes at a time when many consumers concerned about what is in the food that they eat are demanding that food manufacturers produce products that contain naturally derived ingredients, including coloring.

At the 2011 IFT Annual Meeting & Food Expo, June 11 – 14, New Orleans, La., many of the exhibitors that manufacture and supply food colorings with showcase their naturally derived offerings in a variety of prototypes and have experts on hand to discuss their formulation challenges.  Some of these ingredients include clear and cloudy emulsions based on beta-carotene, apo-carotenal and paprika as part of Colors of Flavor© line from Wild Flavors; Sensient’s Fusion Precise Natural Colors©, most of which are said to be light and heat stable; fruit-derived colorings as part of the Exberry© line and fruit- and vegetable- derived colorings as party of NutriFood© line from GNT USA, Inc.; the FISclearTM line of micro-emulsion colorings, extracts and oils derived from paprika, beta-carotene, carotenal, lycopene, carrot oil, palm carotene and canthaxanthin from Food Ingredient Solution; and others. Keep Reading

Big Opportunities In The Science Of Small

While nanoscale materials are extremely small (typically < 100 nanometers), they are certainly not insignificant. For the food industry, nanotechnology offers new nutrient delivery systems, improved packaging materials, enhanced food safety, and other novel applications. Are you intrigued by the science of small and want to know more? Then head to the 2011 IFT Annual Meeting & Foods Expo® in New Orleans this June. At IFT11, several scientific sessions will explore nanoscience and nanotechnology.

Nanotechnology: The Size of Things

If you’re new to food nanotechnology or need a refresher, a primer session at 7:15 a.m. on Sunday morning will describe the fundamental concepts of science, engineering, and technology at the nanoscale level. Keep Reading

Not as easy as it looks…

Ever wonder what it takes to put on an event like the IFT Annual Meeting & Food Expo?
For starters, we have to book a city and convention center about 10 years from the date of the event due to the requirements of the meeting. When choosing a location, we have to consider things like the size of the convention center, the number and size of meeting rooms in the convention center and the headquarters hotel, the number of available hotel rooms, the distance of hotels to the convention center, city and state union/labor rules and laws, accessibility from other parts of the world, general appeal of the location, and how willing the city, center and hotels are to work with us.

With a meeting as large as ours (one of the 100 largest tradeshows in the country), there are many challenges to overcome, but cities are usually excited to host IFT since the event typically brings in more than $30 million dollars in economic benefits.

IFT Food Expo Floor Before

This year in New Orleans, we will be using 650,000 gross net square feet just on the Food Expo floor, and will use over 200,000 net square feet of space for exhibits. Keep Reading