Dairy Demonstrates Helping food and beverage manufacturers discover new ways to use dairy ingredients in a wide range of product applications was the focus of the U.S. Ingredients program at this year’s IFT Annual Meeting. The dairy ingredients program for the U.S. market has formally transitioned from Dairy Management Inc. (DMI) to the U.S. Dairy Export Council (USDEC), to support a global ingredients marketing platform. Recent research was available to demonstrate how U.S. dairy ingredients can contribute to improved taste, functionality and nutritional benefits that meet consumer demands. Included were the latest findings from the Innovation Center for U.S. Dairy, which highlights new consumer research and marketing potential for dairy in the emerging snack category. Information on innovation resources and skilled researchers was available on ways dairy ingredients can help solve many of today’s formulation challenges. Additionally, prototypes that incorporate value-added dairy ingredients were sampled, including a soothing smoothie, breakfast bites and cheesy pizza veggie dip. U.S. Dairy Export Council, www.innovatewithdairy.com
Flavor Sensations Wixon’s theme for IFT 2010 was “Wixon--Apps for Every Flavor Situation,” and it showcased the company’s talent for translating the latest trends into food, delivering fare for every meal of the day and across all categories. Tastes included a Turducken Po Boy Sandwich, which contained chicken, turkey and duck made in Wixon’s new Meat and Poultry Pilot Plant (low in fat and calories). Also available was Meatloaf on a Stick, featuring traditional meatloaf flavor and enrobed in mashed potatoes--termed “comfort food with a twist.” Other features were gourmet specialties at the Chef Center and the Snack Station, where Wixon showcased some of the tastiest snack sensations that are low in sodium and sugar, with the incorporation of KCLean™ Salt and Mag-nifique™ Sweet Lift technologies. Wixon Inc., 414-769-3000, www.wixon.com