2012 IFT in Review: Seminars on Health and Fortification
Thousands of industry experts, media and students gathered in Las Vegas in June for the Institute of Food Technologists (IFT) 2012 annual meeting and food exhibition. Exhibitors and presentations ran the gamut of major trends impacting food and beverage developers--and the factors consumers will seek in the future.
A panel of industry experts discussed the impacts and opportunities of ethnic foods and the opportunities they may present. Diego Serrano, director of product development at a spice manufacturer, noted that studies increasingly support health benefits of different spices frequently found in ethnic foods. “These ethnic recipes can deliver over 2g of spices and herbs per serving.” Panelists related that ginger, in food, can reduce muscle pain and soreness, as reported in a 2010 Journal of Pain report, while it -- along with turmeric and garlic -- could block the absorption of fat.