With temperatures reaching only into the 80s, the cooler than usual New Orleans weather provided a pleasant backdrop to the 2001 Institute of Food Technologists' Annual Meeting and IFT Food Expo, June 23-27.

The city's world-renowned reputation for culinary delights spurred show floor exhibitors to new heights, as chefs tendered culinary creations showcasing new ingredient offerings and popular product lines. Nutrition ruled the show floor, along with taste, as nutritionally-enhanced products--from soy milks to fortified health bars--were touted for their flavor, texture and, most importantly, fortifying components.

Join us on the next few pages for a review of technical topics and show floor samplings from the editors of Prepared Foods.