IFT shines the spotlight
Companies spotlighting the newest products, prototypes, technology and innovation.
IFT FIRST: Annual Event and Expo, held July 13-16 at McCormick Place in Chicago, featured a plethora of companies sharing the newest technologies and innovations in food, science, health and wellness. Produced by the nonprofit Institute of Food Technologists (IFT), the trade show focused on Food Improved by Research, Science, and Technology.
Here's what the following companies highlighted:
ALMONDS IN DAIRY PRODUCTS
The Almond Board of California (ABC) showcased how almonds meet the evolving needs of consumers around the world, offering great flavor, functional versatility, and
well-rounded nutritional benefits. ABC partnered with Chef Henry Hill (Hill’s Research Kitchen) to develop three samples demonstrating how almond ingredients like almond butter, almond flour, almond milk and more can create delicious and on-trend snacks. ABC sampled a Brown Butter Almond Flour Pastry Pocket as well as a Lemon Almond Butter Sandwich Cookie, illustrating how almonds elevate new products or reformulations, the company says.
209-549-8262; www.almonds.com/
MICROBIAL ENZYMES FOR TASTE AND TEXTURE
Amano Enzyme highlighted the power of high-quality microbial enzymes to transform
the taste and texture of everything from plant-based milks to cheese products. The company showcased solutions to overcome some of today’s biggest formulation challenges: lack of protein and lack of “real cheese” taste and texture. Two prototypes were served at the company’s booth — a smooth plant-based nacho cheese dip and
plant-based sharp Cheddar cheese cubes. Both leverage its CheeseMax PB, helping bridge the gap between current starch- and oil-based options by boosting protein content, improving protein-stabilizer interaction, requiring less stabilizers, and preventing oil separation for a consistently smooth, satisfying texture, the company says.
NATURAL WEIGHT MANAGEMENT SOLUTIONS
BENEO offered weight management solutions that can be used in dairy applications. Its toolbox of natural, science-based ingredients are proven companions for losing weight during, after, or without GLP-1 medication, according to the company. Prebiotic chicory root fibers allow for structure/function claims for weight management. Additionally, BENEO’s smart carbohydrate Palatinose has proven its effectiveness to naturally trigger the body’s own GLP-1 release, while also allowing for a structure/function claim. Due to the fact that managing weight in usually a lifelong journey, BENEO supports manufacturers in the development of nutritious solutions with a pleasant taste and texture. company says. Their neutral flavor and aroma eliminate the need for masking agents
973-867-2140; www.beneo.com
PLANT PROTEINS FOR HOT AND COLD BEVERAGES
PeazazzC, FavaPro and Solatein from Burcon are high-purity plant protein isolates (90%+) that blend effortlessly with dairy proteins in hot or cold beverages or packaged drinks, while offering dispersibility, heat stability and smooth mouthfeel. PeazazzC, made from North American non-GMO peas; FavaPro, a hypoallergenic fava bean protein; and Solatein sunflower protein deliver excellent amino acid profiles and clean-label appeal. Ideal for dairy alternatives, nutritional drinks and meal replacements, these natural ingredients add a “healthy halo” that resonates with wellness-focused consumers. Formulators gain flexibility, functionality and flavor.
PLANT-BASED DAIRY ALTERNATIVE
Cargill highlighted its collection of prototypes across categories. In the plant-based dairy alternative space, the company highlighted an oat-based raspberry mocha. Made with Cargill soluble corn fiber, UniPECTINE pectin, Clear Valley high oleic sunflower oil, Gerkens Sweety cocoa powder and EverSweet stevia sweetener, the beverage delivered on taste and nutrition. Each serving packed 20 grams of protein (including 18 grams of complete protein) and 6 grams of fiber, qualifying for “excellent source” claims on both fronts, according to the company. With just 6 grams of sugar and no artificial sweeteners, the prototype hit the mark for label-conscious consumers, too, by delivering an indulgent plant-based beverage.
877-765-8867; www.cargill.com
BEVERAGE INNOVATIONS FOR DAIRY
Finlays Solutions is a full-service beverage innovation partner supporting brands from concept to commercialization. The company featured its 250:1 Brewed Tea Concentrate, a clean-label, pumpable and shelf-stable ingredient that delivers premium tea flavor with convenience and consistency, according to the company. This product can form the base of many on-trend beverages and enable a premium “brewed tea” on-pack claim. The company also showcased other cold brew solutions and milk teas flavored with botanical extracts that meet consumer demand for wellness and functionality.
800-288-6272; www.finlays-solutions.com/
PUDDING FLAVORS FEATURING PROTEIN
International Food Products Corporation (IFPC) showcased its ingredient innovation and technical expertise with prototypes of three pudding flavors: Chocolate Protein, Snickerdoodle Protein, and Banana Crème Pie Protein. Each individually formulated pudding contained 12g to 14g of protein, delivering nutritional value without compromising on flavor or texture, the company says. Trade show attendees enjoyed these desserts that offered smooth consistency and guilt-free indulgence. IFPC notes it can help clients develop a high-protein beverage, sugar-reduced dairy product, or crave-worthy snack as part of scalable solutions.
800-227-8427; www.ifpc.com
CLEAN LABEL INGREDIENT ALTERNATIVES TO SYNTHETIC PRESERVATIVES
Kemin has launched a line of cultured dextrose products for food safety that are effective at protecting against various foodborne pathogens and mold. The technology offers the same efficacy, application rates, and sensory attributes as traditional synthetics in a variety of applications, including proteins, dressings, sauces and baked goods. The company says the line is a highly effective replacement for commonly used synthetic preservatives such as sorbates and lactates/diacetates, helping manufacturers solve their food safety and mold challenges with the benefits of being a clean-label ingredient. BactoCEASE Pure, the latest clean-label innovation, includes various blends of cultured dextrose, rowanberry, and buffered vinegar to control mold in various applications while maintaining desirable physical and textural qualities of food products.
515-559-5100; www.kemin.com
CUSTOMIZED INGREDIENTS FOR DAIRY
Parker Food Group’s available ingredients include a variety of options, from mix-ins to compound coatings to variegates and more. The company announced the expansion and optimization of its compound coating capabilities, which were designed to deliver unmatched flexibility, flavor and function for today’s multi-sensory dairy applications. Additionally, its three-step development process makes it easy to create tailored coatings by application, nutritional need and flavor profile in flexible formats. Offered as wafers, chips, flakes, chunks or liquid coatings that are sized and packed to a client’s specifications, the company brings customized ingredients for dairy products. Better-for-you options include high protein, sugar-free, soy-free, gluten-free, organic, and allergen-free.
817-336-7441; www.parkerfoodgroup.com
ENHANCING FLAVOR AND FUNCTIONALITY
Foodology by Univar Solutions is a partner for dairy ingredients, offering an extensive line that enhances the taste, texture and functionality of frozen desserts, dairy and non-dairy products. The company showcased robust flavors and cutting-edge advancements with its latest food and beverage creations and innovations, including the Yuzu Lemon Protein Pudding Tart, developed at their food kitchen in Chicago. Its buttery tart shell is filled with creamy yuzu protein pudding topped with a crispy eggless meringue. All of the company's prototypes focused on key consumer trends and benefits, including GLP-1 friendly, fiber or protein enrichment, flavor, sustainability, sugar reduction, egg alternatives and more.The team is dedicated to helping clients create products that stand out in the market, providing innovative solutions for all their formulation needs.
800-531-7106; www.univarsolutions.com/industries/food-ingredients
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