2009 IFT Annual Meeting & Food Expo
As reported in Prepared
Foods’ July 2009 editorial, the annual Institute of Food
Technologists (IFT) Meeting & Food Expo gathered more than 14,000 food
professionals in Anaheim in June, a 10% increase in attendance compared to both
the 2008 IFT Expo in New Orleans and the last IFT show held in Anaheim (in
2002). To see a brief overview of trends, type in: “Continuing Trend Education”
(with quotes) in the search field at www.PreparedFoods.com.
Kicking off the event, the keynote session focused on the topic that permeated the show floor: the economy. Todd Buchholz, a Harvard University economist and author of Market Shock: 9 Economic and Social Upheavals That Will Shake Our Financial Future, and Jeffrey Rosensweig, Ph.D., a CNN financial commentator and author of Winning the Global Game: A Strategy for Linking People and Profits, discussed the current state of the economy and its impact on the food industry.
With the U.S. economy’s building blocks shifted, the world’s economies have likewise undergone a tremendous shift, explained Buchholz, but there are signs of hope. He foresees market and economy improvements in 2009, noting consumers will still turn to comfort foods, in addition to inexpensive dining options. At the same time, Rosenweig sees huge opportunities for companies entering China, which he explains, is ripe for prepared meal innovation, “as more Chinese women enter the workforce.”
IFT president Sheri Schellhaass formally opened the show by noting more than
1,400 international attendees were on hand. At the same time, she unveiled the
association’s new logo and explained its forthcoming new visual identity, which
will premiere in the fall, and its new tagline: “Feeding the Minds that Feed
the World.” As can be seen on the following pages (and in the abstracts column
of last month’s August 2009 issue), offerings from vendors of ingredients and
services, some which were exhibitors at the 2009 IFT Food Expo, are working to
meet and surpass that objective.
--William A. Roberts,
Business Editor/New Media Editor
Essentially Good-for-you
Most Americans are concerned with both the amount and type of fats they
consume. Enter AarhusKarlshamn (AAK), a company that offers trans fat-free
solutions with its EsSence line of shortenings. Designed with nutritional
considerations in mind and based on a blend of a liquid oil-of-choice and a
proprietary hardstock derived from palm and palm kernel oils, EsSense
shortenings are trans-free, non-hydrogenated and low in saturated fat, while
delivering excellent performance in applications generally demanding more
saturated (solid) fat. AKK offers a complete line of EsSence brand shortenings
with various melting points and solid fat curves to meet the needs of the food
industry. AarhusKarlshamn (AKK), 973-344-1300, www.aak.com
New Tool for Formulators
An interactive formulation tool and two new
health-enhancement products were introduced by a food ingredient company at
IFT. Univar USA’s formulation tool, Look Closer, is based on its popular
2008 Comprehensive Field Guide
for Food Formulators. The new tool offers more layers of
technical literature and formulations from 12 leading global ingredient
suppliers. Also featured at Univar’s booth were two new products that
demonstrated product function across complex ingredient formulations.
California Dreaming Bars featured FORTEFIBER™ HB by Dow Food and
Nutrition, which the company says helps maintain healthy blood glucose levels
and reduces blood cholesterol levels. Rockin’ Red Tea was a refreshing sugar-
and calorie-free drink with natural pomegranate flavor. Univar USA, 425-638-4911,
www.univarusa.com
Ingredient Versatility
One of the world’s largest agricultural
processors turns crops, such as corn, oilseeds, wheat and cocoa, into hundreds
of ingredients. This year, ADM unveiled four new prototypes at IFT to demonstrate
how its ingredients can be used in a variety of food applications. Visitors
sampled Sweet ‘N’ Crunchy Sesame Mix, using ADM’s Sweet ‘n’ Neat®
dry honey powder; Date & Almond Breakfast Bar, using VegeFull™
bean powder, Prolite® wheat protein isolate and NovaLipid™
soybean oil; Triple Chocolate Brownie, with both Ambrosia® chocolate
chunks and DeZaan® cocoa powder; and Oats & Crisp Bar, with
NutriSoy® and Fibersol®-2 dietary soluble fiber. ADM,
217-424-5413, www.adm.com
Yeast Launches
At IFT, one company presented new solutions
with natural ingredients for salt reduction, flavor enhancement and
preservation of food products. Biorigin’s new ingredients were divided into
three new brands: Biozalt, Bioenhance and Biogard. The company also launched
Goldcell, an inactive torula (Candida
utilis) yeast in the product line, which also includes inactive and
autolysed Saccharomyces cereviciae yeast.
The company presented yeast extraction solutions featuring their brands and
offered visitors a chance to taste the final products. Biorigin, Brazil,
+55(14)3269 9200, www.biorigin.com
Color Me Annatto
The first Certified Organic annatto extracts for coloring have arrived and were
highlighted at IFT. D.D. Williamson’s Annatto Extracts have the hue of annatto,
a natural food coloring, in ranges from yellow to orange. Both water- and
oil-soluble versions are available. Food processing customers using either of
the new colorings can label “organic annatto extract” on ingredient
declarations in the U.S. Applications for water-soluble annatto include natural
cheese, ice cream, snacks, breakfast cereals and more. D.D. Williamson,
800-227-2635, www.ddwilliamson.com
Performance Formulations
A new calcium-fortification product was
introduced at this year’s IFT Expo. ICL Performance Products’ Cal-Sistent™
helps formulators to fortify beverages, dairy and confectionery foods with
calcium—without altering key characteristics of consumers’ favorite foods and
beverages. Its small particle size is ideal for products with a
well-established taste or mouthfeel. ICL’s manufacturing process ensures a
consistent, small particle size that is not easily detectable and does not
affect flavor. Cal-Sistent delivers a calcium content of 38% and
calcium-to-phosphorus ratios equivalent to those found in human bones, says the
company. ICL Performance Products LP, www.icl-perfproductslp.com
Dairy Foods’ Functionality
One company demonstrated how dairy ingredients and dairy foods deliver
exceptional nutrition, functionality and flavor to meet today’s consumer demands
for convenient, healthy food choices. Dairy Management Inc.™ (DMI)
sampled several prototypes that feature value-added dairy ingredients. Also,
experts from DMI, the National Dairy Foods Research Centers and other partners
presented symposia and short courses to share the latest in cutting-edge dairy
nutrition research. An additional symposium sponsored by DMI explained the
collaborative effort currently under way to improve the sustainability of the
dairy industry. Dairy Management Inc., www.innovatewithdairy.com
Abstracts Award
A manufacturer of multifunctional fiber food
ingredients has had its scientific abstract, selected as among the “best of the
best,” submitted to the “New Products and Technologies” sessions in the
Ingredients category at 2009’s IFT Annual Meeting and Food Expo. Z-Trim
Holdings Inc.’s abstract, Minimally
Processed Soluble Dietary Fiber for Health and Wellness Foods Design and
Reformulation, was recognized as being new; it incorporated a
convincingly innovative new technology and delivered improved performance over
competitive items already available. The panel weighed the abstract’s relevance
against: degree of innovation, practical application of content, quality of
abstract, scientific merit, pertinence to IFT member audience and timeliness of
science. Z Trim Multifunctional Fiber Ingredients, 847-826-3211, www.ztrim.com
Mmmm...Almonds!
Almonds are always “in,” it seems. The
Almond Board of California presented an enticing sampling menu for attendees of
IFT’s Expo in June. Recipes, which were created by chef John Csukor, included
Dreamy Almond Drinking Chocolat--a delicate demitasse of warm drinking
chocolate infused with California almond butter and spice, topped with handmade
almond marshmallow; California Crab Salad--a classic Northeastern Thai salad
presented as a snacking lettuce wrap, enlivened with California almonds; and
Almond Kulfi--a traditional Asian-Indian frozen dessert made new with slivers
of California almonds and saffron threads. Almond Board of California,
209-549-8262, www.almondsarein.com
Nature Created
A broad range of all-natural herbs, vegetables and botanicals was highlighted
at IFT. Sensus’ unique spinning cone extraction process means the company supplies
some of the freshest, most aromatic ingredients. The herb product line features
fresh top-notes that enhance food and beverage products. Sensus has partnered
with Morning Star Farms to provide industry-leading tomato essences, as well as
locally sourced vegetables. The goal of the botanical product line is to
deliver distinct profiles of the horticultural product, while maximizing
healthy attributes. Flavor ingredient offerings include essences, base
concentrates and concentrates. Sensus LLC, 866-373-6787, www.sensusflavors.com
That Certain Something
One company has the ability to give a product that “something
extra,” consumer appeal. French’s® Flavor Ingredients are
market-tested to enhance the experience with signature marinades, sauces,
dressings and more. Frank’s RedHot® Cayenne Pepper Sauce is the
original Buffalo flavor that started it all, according to the company. French’s
mustard and Worcestershire sauces, as well as Cattlemen’s® Barbecue
Sauces, have universal appeal and regional preferences. Moreover, French’s
offers over 50 unique flavors in wet or dry formats. French’s Flavor
Ingredients, 800-4-FRENCH, www.FrenchsFlavorIngredients.com
No Blues About This
One reb-A manufacturer has received a positive “has no questions” response from
the FDA, in regards to its notification of GRAS status. Blue California
announced receipt of official notification supporting the conclusion by an
expert panel that Blue California’s Good&Sweet™ Reb-A 97% is
GRAS, making it possible for Good&Sweet to be used in a variety of food
products. The FDA’s response does not necessarily apply to the use of other
stevia products as food ingredients, says the company. Blue California’s pure
Reb-A 99% surpasses industry standards, according to the company, and offers
food manufacturers all over the world the opportunity to develop food products
with reduced calories, without sacrificing taste. Blue California,
949-635-1990, www.bluecal-ingredients.com
Purely Delightful
Consumers are paying more attention to food
safety and product labels. To meet this trend, PURAC launched PuraQ™,
a special line of natural ingredients. PuraQ uses innovative fermentation
technology and a combination of innovative new ingredients that offer control
of spoilage organisms and pathogens, while meeting market demand for
label-friendly or natural ingredients. At IFT, PURAC showcased the new product
line with tasty food samples, including Heavenly Hummus, Spicy Mango Salsa and
Roasted Turkey Salad. PURAC, 847-634-6330, www.purac.com
A Taste of Honey
Bees appear to be disappearing in the U.S., with some experts estimating the
loss at about 35%. Whatever the reason, this shortage of honey results in
higher honey prices. Bell Flavors & Fragrances has created a line of honey
replacers in natural and artificial versions for various applications. Because
there can be an issue of loss of bulk or other problems in a finished formula
with the replacement of honey by a flavor, Bell is happy to work with customers
in solving any issues that may arise. Bell Flavors & Fragrances Inc.,
800-323-4387, www.bellff.com
Reduced-sodium Solutions
Food companies are always looking for ways
to reduce sodium, without sacrificing great taste. To help answer the call,
Fleischmann’s Yeast is introducing new AB Mauri Low Sodium and AB Mauri Sodium
Free Baking Powder options. Both sodium-reduced baking powders were formulated
to help bakers expand their sodium-conscious portfolio to include cakes,
cookies, crackers and tortillas. The new baking powders are designed to meet
USDA recommendations to consume less than 2,300mg of sodium per day and, at the
same time, consume foods that are potassium-rich. Both have also been
formulated to provide the same regulated, desired gassing rate bakers have come
to expect from Fleischmann’s Yeast AB Mauri Baking Powder. Fleischmann’s Yeast,
a Division of AB Mauri Food Inc., www.fleischmannsyeast.com.
Whey-ing In
Visitors at IFT’s booth #129 learned about some innovative whey ingredients for
food and nutrition applications. Grande Custom Ingredients Group®’s Grande
Bravo® and Grande WPCrisp® products are 100% natural and
offer unique functional benefits not found in commodity whey products,
according to the company. Because no additives, preservatives or colors are used, the resulting fresh, Grade A whey
is a guaranteed safe, secure and consistent product that exceeds high-quality
world standards, says Grande. They are EU- compliant, and kosher- and
halal-certified. Grande Custom Ingredients Group, 800-772-3210,
www.grandecig.com
Flavanols and Cocoa
One company is turning to nature and an
“old” staple--cocoa, nature’s unexpected Superfruit. Mars Botanical, after
nearly two decades of research, is unveiling Cirku™, a natural cocoa
extract containing flavanols, which help maintain healthy circulation. Top
nutrition experts gathered at IFT to discuss the latest science, clinical
implications and applications of flavanols in product development in a session
on “Plant Flavonols and Health: Learning from Cocoa Flavanols.” In addition to
a substantial body of research on the health potential of natural cocoa, trend
experts suggest flavanols and its umbrella group, flavanoids, are a
fast-emerging mass market. Mars Botanical, a division of Mars Inc.,
www.marsbotanical.com
Ethnic Flavor and Gluten-free
In the health and wellness arena, gluten-free introductions have taken the
spotlight, while ethnic flavor trends continue to be primary drivers in new
product introductions. At this year’s IFT, ConAgra Mills announced two new,
all-natural flours designed to expand the market for products in these growing
categories. Eagle Mills® Gluten-Free All-Purpose Multigrain Flour
and Mumbai Gold™ Fresh Chakki Atta are both value-added flours that
support commercial bakeries, food manufacturers and foodservice chefs with
products that meet consumer desires for diverse dining experiences and help
those leading a gluten-free lifestyle. ConAgra Mills, 800-851-9618, www.conagramills.com
Clear Protein Solutions
One company claims to capture the goodness of dairy to produce a wide range of
innovative ingredient solutions, from RTD beverages and bars to yogurts,
cheeses and infant formulas. Fonterra is an ingredients partner to companies
that market some of the most popular and high-profile food brands in the world.
IFT attendees were introduced to some of Fonterra’s newer products, including
PowerProtein™ ingredients suitable for many potential applications,
including nutrition bars and snack foods; and Clear Protein™ Whey
Isolate range, which can be used in satiety waters, sports recovery beverages,
protein drinks and more. Fonterra Ingredients USA, 847-928-1600,
www.fonterra.com
Soy Trek: The Next Generation
The next generation of healthy soybean
products provides enhanced oil with the highest oleic content in soybean under
commercial development, says one company. Plenish™ brand high-oleic
soybean oil is promised to meet food industry needs for a soy-based trans fat
solution with superior performance characteristics. DuPont scientist Susan
Knowlton presented Plenish high-oleic soybean oil testing results at this
year’s IFT meeting. Extensive testing of oil produced from soybeans in 2007 and
2008 confirmed that Plenish contains about 80% oleic acid. Plenish oil also
provides flexibility to use alone, or in combination with other oils to
optimize cost, functionality and taste. Plenish has been developed for DuPont
business Pioneer Hi-Bred in conjunction with Qualisoy™. Qualisoy,
314-579-1583, www.qualisoy.com
Top 10 Ways to Reduce Sodium in Products
Cargill Salt’s sodium reduction line offers
a variety of products to meet sodium reduction needs, including its Premier
potassium chloride, Cargill SaltWise and Alberger brand salt. Premier potassium
chloride is ideal for ham and bacon curing, cheeses, beverages, seasoning
blends, bakery products, margarine and frozen dough. Cargill Salt has developed
a 10-step sodium reduction guide for manufacturers as follows. 1. Identification--Identify goals,
objectives and target consumer audiences. 2. Know the competitive
landscape--Consider what low-sodium products are already available in the
category and how those products are doing. 3. Understand the sources of
sodium--Know the sources and levels of sodium in the products. 4. Set targets
for sodium reduction--Identify target goals in sodium reduction for the
product. 5. Assess your sodium reduction options--Reduce the amount of salt
added to the product formula; change proportion of salt added to ingredients;
or use a salt substitute. 6. Consider pros and cons--Evaluate the cost and
benefit of each sodium reduction option. 7. Test, test, test--Test the product,
both in the lab and among consumers. 8. Determine how to present the
introduction--Identify the best way to launch the product and how to position
it. 9. Evaluate success--Did it meet or exceed sales goals and expectations? Is
positioning on target? 10. Modify as needed--Monitor consumer opinion and
response to the product. Watch trends to make sure it meets objectives and
satisfies the needs of the target consumer audience. Cargill Salt,
www.cargill.com/salt
Myth-busting
One company sought to bust some myths about process cheese at this
year’s IFT. Land O’Lake’s food scientist Paul Hughes led a lively session,
uncovering many misconceptions--and realities--of process cheese. Process
cheese is made from high-quality natural cheese, and its customizable flavor
and performance characteristics, such as melt and composition, make it a
versatile, easy-to-use food ingredient. Some
of the myths “busted” by Hughes include: process cheese is not real cheese;
process cheese is made from trim, off-grade or low-quality cheese; and FDA
classification assures quality. In all cases, Hughes not only effectively
busted the mythology; he also demonstrated how the customizability of process
cheese gives food developers greater latitude in formulating new types of
products than natural cheese. Land O’Lakes Inc., 651-481-2222, www.landolakes-ingredients.com
Plum Good
Dried plums naturally raise the value of
underutilized proteins. California dried plums are naturally rich in fiber
(7.5%) and high in sorbitol to bind and maintain moisture in red meat and
poultry products (the addition of as little as 1-3% dried plums to the raw meat
block can help retain moisture). Dried plums’ acidic profile, particularly
malic acid (1.5-2%), along with a high antioxidant content, fends off the
corrupting effect of bacteria and oxygen. California Dried Plum Board,
800-729-5992, www.californiadriedplums.org
Organic Options
At IFT, one company highlighted its grains, ingredients and fruit groups.
SunOpta Inc. presented its Grains and Foods Group, Ingredients Group, Tradin
Organics and Fruit Group--all divisions of SunOpta Inc., of Brampton, Ontario.
The Grains Group is one of the nation’s top innovators in organic ingredients
and identity-preserved grains and is a leading supplier of soymilk, says the
company. Its Ingredients Group produces oat fiber for the food industry and is
continuously broadening its base of innovative fibers. Tradin Organics trades
in certified-organic commodities, through extensive sourcing and company-owned
projects, while the Fruit Group consists of berry processing facilities and
fruit base operations. SunOpta Inc., www.sunopta.compf
