IFT Show Review

Posted: 23 July 2013 | New Food Magazine | No comments yet

It was obvious from the crowds that roamed the McCormick Place Convention Center & the packed Scientific Sessions that the show was one of the biggest & the best in recent years…

It was obvious from the crowds that roamed the 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, more than 23,500 food professionals attended the 2013 meeting to learn and share the latest innovations in food science and technology. In addition, the IFT Food Expo was sold out with more than 1,100 companies exhibiting in 2,300+ booths.

At Sunday morning’s opening general session of the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect Janet Collins and President-Elect designate Mary Ellen Camire announced and presented four companies with the 2013 IFT Food Expo Innovation Awards. The winners are Glanbia Nutritionals, NIZO food research, PerkinElmer, and Tate & Lyle.

“The Food Expo Innovation Awards are a showcase for amazing advancements made in our profession,” said Collins. “Exclusive to companies exhibiting at the IFT Food Expo, these awards honor outstanding innovation in products, ingredients, technologies, instrumentation, equipment, and services that were commercially introduced since January 1st of 2012.”

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 60 qualified entries. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Glanbia Nutritionals (booth 1029) garnered the 2013 IFT Food Expo Innovation Award for its Optisol 3000 egg replacement system, which is comprised of whey protein concentrate (WPC) and milled flaxseed. The WPC contains a unique protein profile to provide additional functional benefits, while the flaxseed component was developed to maximize the gum and fiber contributions from the flax. It can be used as a 100% egg replacer in baked products such as muffins, cookies, and cornbread. Sensory trials have shown no significant difference in appearance, taste, and texture.

NIZO food research (booth 1310) won the award for its new sensory technology, acoustic tribology. The technology records and analyzes the sound of rubbing of the tongue against the food, and can be used to predict the sensory effects of food innovations. Creaminess or astringency of new foods or prototypes can now be determined by measuring the sound generated by the food interacting with the tongue during consumption. Acoustic tribology has been demonstrated in a range of dairy systems. It can, however, be applied to any food.

PerkinElmer (booth 4019) was honored for its AxION DSA/TOF mass spectrometry system, which eliminates time-consuming sample preparation steps and front-end gas or liquid chromatography. This technology allows for the direct analysis of food samples in a few seconds. It can be used for rapid measurement of food adulteration, contamination, and characterization with minimal sample preparation and no chromatography. Examples of food characterization with DSA/TOF include caffeine in beverages, capsaicin in peppers and hot sauces, vanillin in vanilla extracts, and curcumins in turmeric powder.

Tate & Lyle (booth 1640) captured the 2013 IFT Food Expo Innovation Award for its SODA-LO salt microspheres, which can reduce salt content by 25–50% in a variety of foods without sacrificing taste. The ingredient is created with patent-pending technology that turns standard salt crystals into free-flowing hollow crystalline microspheres. These smaller, lower-density crystals efficiently deliver salty taste by maximizing surface area relative to volume. Successful applications to date include bread, peanuts, microwave popcorn, crackers, chips, French fries, and seasoned meat.

Advantix Systems, a leading manufacturer of energy efficient dehumidification and air conditioning systems, announced that its food processing customer base has doubled since receiving the 2012 IFT Food Expo Innovation Award. The company’s salt water-based technology has the ability to simultaneously cool, dry and clean the air, while cutting energy consumption by as much as 30 to 50 percent and improving air quality and operational efficiency for food processors.

“We are very excited about our rapid growth in the food processing sector as well as in other markets,” said Hannah Choi Granade, President of Advantix Systems. “With our food processing customers across the globe, we see how our innovative technology is helping these facilities be more energy efficient and improve their bottom line.”

Ingredion – DIAL-IN® Sweetness & texture experts were on hand to help with clean label sweetener solutions, bone/immune support/digestive health options and build back texture after reducing fats and sugar in a broad range of applications.

Gum Technology expanded its product range yet again this year in order to bring additional problem solving solutions to food formulators. Key solutions included resolving texture issues, reduce melt time in frozen novelties and improve bakery mixes with new synergistic hydrocolloid stabilizing systems utilizing combinations of gums; gums with starches; and gums with fibers.

Fortitech now part of DSM were on hand to offer companies a competitive advantage via product fortification through their market-ready powdered solutions and custom nutrient premixes

Dow’s products for the food and beverage markets, along with unique processing capabilities, play a vital role in improving the nutritional value, product consistency and wholesomeness of foods around the world.

“Modern consumers strive to strike a balance between nutrition and convenience,” said Nan Lin, Food Marketing Manager for Dow Pharma and Food Solutions. “They want food that is better for you, but that also continues to have good taste and texture.” Dow’s WELLENCE™ family of ingredients offer up to 50% fat reduction by reducing oil uptake during frying reformed products like potatoe tots. The versatile family of METHOCEL™ products can replace fat and improve the stability and creaminess of whipped toppings and ice creams, yet also stabilize and improve thickening during the heating process – thus preventing boil out in cheese sauces or bakery fillings. The CLEAR + STABLE™ family of ingredients offers excellent protein protection in soy- and dairybased beverages, while providing excellent stability to extend shelf-life.

Omega-9 Oils were developed by Dow AgroSciences to address the the health needs of North American consumers. Omega-9 Canola and Sunflower Oils deliver a unique combination of high oleic (omega-9) and low linolenic fatty acids that gives the oils superior health, performance and sensory attributes. “Omega-9 Oils represent the next generation of cooking oils because they deliver healthier foods without compromising taste or performance,” says David Dzisiak, Commercial Leader for Grains and Oils. These oils have zero trans fat, the lowest saturated fat among cooking oils, and high levels of heart-healthy monounsaturated fat. Studies have shown reductions of up to 80% in “bad fats” when Omega-9 Oils are used instead of partially hydrogenated soybean oils.

“As cost pressures and value demands increasingly affect food and beverage manufacturers, Dow Water & Process Solutions strives to provide industry-leading separation and processing technologies that deliver superior reliability and consistency, and enable manufacturers to achieve the lowest total cost of ownership over production lifecycles,” says Jon Fisher, North American Healthcare Commercial Leader for Dow Water & Process Solutions. His business will be showcasing DOW HYPERSHELL™ reverse osmosis and nanofiltration elements that feature advanced construction technology designed to improve food and dairy processing, and lower the cost, with greater processing flow, easier maintenance, safer handling and energy savings.

Fisher’s team also will address how ion exchange resins are used to process juice and other beverages to improve taste and odor, including removing bitterness from citrus juice.

Ganeden Biotech—Ganeden is paving the way for probiotic innovation in the food, beverage and animal companion industries with its probiotic ingredient GanedenBC30 with SIX new partner product launches ranging from coffee & tea to protein powders!