The 2010 Institute of Food Technologists (IFT) Show was held in Chicago in July, and Prepared Foods’ editors attended en masse to discover a host of new products, interesting trends and potential innovations for new product pipelines. A complete list of every new technology would be far too lengthy, but below are some of the highlights gleaned from three-plus days on the show floor, at exhibitor gatherings and in a variety of networking opportunities.
* A number of suppliers (and other industry segments) are beginning to use the phrase “salt control,” as opposed to the more common “salt reduction.” Why is there a move for such a change? Reasons seemed to vary, but one opinion was that it is a way of describing a formula that actually takes salt content into consideration to maximize its presence in the product’s development, rather than blindly cutting back on the useful ingredient.