IFT20 roundup: The annual show goes virtual
AAK USA Inc. featured a wide range of specialty fats and oils solutions during the IFT20 virtual event. AAK fats and oils deliver great taste and functionality, plus help support desired label claims. AAK’s Customer Innovation team offered conceptual ideas for R&D highlighting its latest multifunctional fat solutions that are non-hydrogenated and low in saturated fat, including a Cinnamon Raisin Cut Biscuit, a Plant-Based Cheesy Garlic Biscuit, Flatbread with Plant-Based Toppings, and an Aerated Mocha Milk Chocolate Filling. AAK’s coast-to-coast Innovation Center coverage and customer innovation specialists help increase the customer’s speed to market.
ADM's Fibersol-2 series offers an increase in total fiber content while reducing sugar and calories. Available in a wide variety of formats for ease of use with process stability, superior solubility and low freezing point.
The Almond Board of California, along with Chef Rob Corliss, showcased the on-trend capabilities of almond ingredients in a variety of concepts, including Pickled Plum-Tangerine Almonds, Ramen Crunch Almond Mix, Mediterranean Almond Wafers, and Choco Almond Energy Bites. The Almond Board of California also discussed the new white paper, “The science behind almond pairings,” which provides a closer look into the aroma profile of raw, blanched and roasted almonds to unlock their unique pairing potential and provide inspiration for future applications.
According to Ardent Mills, quinoa continues to experience growth as the popularity of bowls, wraps, and plant-based burgers rise. The Annex by Ardent Mills offers a complete portfolio of quinoa solutions and innovations, including whole grain flour, flakes, crisps, multigrain blends and mixes, rice blends and whole seeds. Fifty-six percent of consumers recognize quinoa for its protein and fiber (Source: Mintel, 2020; Quinoa is on-trend with consumers; Photo: Ardent Mills).
ASR Group discussed the benefits of using raw cane sugar in bakery applications. ASR Group notes that one of the main reasons for the increasing appeal of brown and raw cane sugars is that “natural” ingredients of any type remain the most-sought-after product claim. The company also notes that whereas white sugars and high-fructose corn syrup give clean, pure sweetness, they do not give the depth of flavor that comes from brown and golden cane sugars.
Avena Best Pea Hull Fibers (90 percent total dietary fiber, dry weight basis), are allergy-friendly, RTE (ready-to-eat with validated kill step), non-GMO and dry-milled from the cleaned outer seed coat or hulls of dried peas using a proprietary process without the use of any chemicals, enzymes or buffers. Avena Best Pea Hull Fibers have functional benefits in meat and plant-based meat analogs, extruded snacks, and bakery. Available certified-organic.
BENEO discussed two new ingredients suited to better-for-you and general snack and bakery product development: Organic Root Fiber, and Organic Waxy Rice Starch, Remyline O AX DR. The company also discussed a recently published scientific study that has shown that BENEO’s slow-release and low-glycemic carbohydrate Palatinose supports additional loss of body weight and fat mass in overweight and obese adults when replacing sucrose in a weight loss diet (see “Scientific study shows successful weight management”).
BENEO also discussed how U.S. consumers recognize that not all carbohydrates are alike. In a recent survey that was conducted on behalf of BENEO, it was shown that consumers differ in their perspectives between various kinds of carbohydrates and are aware of alternative sugars. In fact, half of U.S. consumers believe carbohydrates that are more slowly released are better for health (see “Consumer insights confirm that BENEO’s Palatinose meets consumer demands for an alternative carbohydrate”).
Butter Buds Inc. showcased new solutions made possible with Butter Buds plant-based dairy-alternative ingredients, as well as organic options such as Dairy-Alternative Concentrates, and Certified Organic Concentrates. In addition to dairy-alternative ingredients, Butter Buds noted that it offers dairy-based innovations to help formulators develop winning plant-based proteins. These ingredients help mask off-notes, as well as support richness and mouthfeel that can be lost in low-fat flavor systems.
Ciranda's gluten-free flour with protein is organic pea flour from the Latvian brown pea provides protein enrichment and flavor diversity in better-for-you bakery and snack applications. It functions well as a base flour, but is most often used in combination with other flours at a ratio up to 30 percent in applications like microwave cakes, pancakes, waffles and cookies. Organic, non-GMO, kosher, gluten-free.
Clabber Girl's Grandma’s Molasses is America’s #1 brand of molasses and is made of the highest grade sugarcane molasses that is unsulfured and contains no preservatives, artificial flavors or artificial colors. Grandma’s Molasses is a nutritious alternative to refined sugar that is also Kosher and gluten free. Grandma’s comes in two grades: Original Molasses and Robust Molasses.
As the only major agriscience company dedicated to agriculture, Corteva Agriscience delivers solutions, products, and services across the food chain. The company discussed its agricultural innovations that enable creation of healthy food ingredients that meet consumer needs and manufacturing requirements, such as our Omega-9 Canola Oil and Plenish high-oleic soybean oil. Corteva Agriscience recently announced the results of a global study of Gen Z/millennial farmers and consumers, which examined views on the future of food and farming by next-generation farmers and consumers in the U.S., Brazil, China, France, and Russia. The survey showed that participants in different markers are highly aligned in their concern about the future of food and farming, thus next-gen farmers and consumers want to have more influence over decisions about how food is grown, sold, and consumed, and share a deep desire to be involved in securing the financial and environmental sustainability of farms.
At IFT 2020, COSUCRA Inc. highlighted plant-based nutrition solutions. COSUCRA highlighted its recent investment in Belgium-based production to increase the capacity of PISANE pea protein, SWELITE pea cell-wall fiber, NASTAR native, and NASTAR Instant (pre-gel) pea starches. In the last 12 months in North America, COSUCRA Inc. formally launched PISANE M9 pea protein and NASTAR native pea starch, among other innovations. COSUCRA discussed how PISANE B9 pea protein is a unique and functional pea protein that helps enable formulation of gluten-free bread with a crisp crust and a moist crumb, protein-rich bars with appealing texture throughout its storage life, and crunchy gluten-free and egg-free cookies.
Dakota Specialty Milling's new Clean Label Crème Cake base is versatile product to create a beautiful, moist muffins and ring cakes. The simple addition of whole eggs, oil and water at the mixing bowl is all that is required. Utilizing natural flavors, unbleached flour and no artificial emulsifiers enables this product to meet the needs of the clean label market. Their team is prepared to work with you on your clean label bakery needs.
Del Val Food Ingredients' ESL Yeast Raised Donut Technology paired with its Glaze Stabilizer is the key to packaged extended shelf life yeast raised donuts. Its glaze stabilizer is a stable cook up glaze that will prevent melting of icings and glazes, and keep your packaged sweet good product fresher for longer. Paired with its Yeast Donut Concentrate, which stops staling and drying of donuts, you will produce a high quality packaged product with shelf life in excess of 30-60 days.
Epogee LLC showcased EPG, a low-calorie alternative fat technology made from GMO-free plant-based oil, at the 2020 IFT virtual event. It can cut 92 percent of calories from fat for each unit of fat replaced, and total calories by as much as 45 percent, without compromising taste or texture, and without adding additional sugars or sweeteners. EPG has achieved GRAS designation for a variety of food categories, including, confectionery, frying applications, baked goods and baking mixes, peanut butters and nut butters, grain products and pasta, protein/meal replacement bars, plant-based proteins, dairy product analogues, chips and corn-based snacks, and battered/breaded proteins and vegetable products, among others.
Farbest Brands' Syndeo S is a proprietary blend of Gum Acacia and Gum Karaya. This creates a natural emulsifier that is an ideal replacement for xanthan gum and for use in a wide variety of applications such as nut milks, baked goods, sports nutrition and adult nutrition.
The Firebird Artisan Crisp family utilizes healthy ingredients such as buckwheat, red lentils, sorghum, fava bean, and Suntava Purple Corn to bring crunch, natural color, and a health halo to a wide range of product applications. The product family includes: Suntava Purple Corn 50% Protein Crisp, Coca Buckwheat 60% Protein Crisp, Yellow Buckwheat 60% Protein Crisp, Red Lentil 60% Protein Crisp, and Buckwheat 60% Protein Crisp.
Recent years have seen the rapid rise of smart, vocal consumers when it comes clean label and ingredient transparency. Now, in the era of COVID-19, these individuals are even more focused on the intersection of diet and good health. Glanbia Nutritionals has tapped into that desire for information and options, and married it to current shopping, diet, and exercise habits, with an ongoing Consumer Tracking Survey. The information was discussed during its IFT 2020 presentation, “Microgenerations in the Time of COVID-19: How is Each Responding to this Global Pandemic?” The survey collects data from a wide range of cohorts, from Baby Boomers through Gen X, Millennials, and down through the oldest members of Gen Z, a span of ages from 73 years old to 18 years old. Within each generation are microgenerations, each with its own motivations, perspectives, and interests. The survey looks at how shopping is done (physical, online ordering, app grocery delivery) by each microgeneration, then it digs deeper, exploring the intake of vitamins and minerals, exercise frequency and exactly what each group is buying more, and less, of when they shop.
During IFT 2020, Grain Processing Corp. (GPC) discussed how GPC ingredients can enhance the textural appeal of plant-based products by adding texture, managing moisture, softening, or delivering a creamy mouthfeel to create an optimal eating experience. GPC profiled a Savory BBQ Granola Bar during the virtual event, a bar packed with plant protein and featuring MALTRIN SS dried glucose syrup to provide excellent texture and bind together the nuts, oats, seeds, and other nutritious ingredients. It also featured INSCOSITY modified starch to add softness to the bar. Together, these ingredients improve moisture retention in the granola bar throughout shelf life. MALTRIN SS V204 dried glucose syrup is a unique product in that its DE (dextrose equivalent) is slightly above 20, but it behaves functionally much like a MALTRIN product with approximately 15 DE. This is due in part to its unique carbohydrate polymer profile. When using MALTRIN SS for binding, it doesn’t add color, which allows ingredients, such as nuts, seeds, and grains to remain visible and identifiable, providing consumers with aesthetic appeal.
During IFT 2020, Healthy Food Ingredients (HFI) discussed its newly formed partnership with KND Labs to offer domestic hemp-derived cannabinoids. HFI offers clean-label extraction, transparent third-party testing, and grower-direct supply assurance. Available ingredients include cannabidiol (CBD) isolate, THC-free hemp extracts, and KND water-soluble ingredients. HFI’s new Suntava Purple Soft Chews + THC-free hemp cannabinoid broad spectrum distillate are available for private label or white label packing. The soft chews are produced using a patented, cold-press technology. HFI’s soft chews contain no artificial flavors, colors, or preservatives and are offered in a natural blueberry flavor, with additional options including turmeric and melatonin. Each chew is individually wrapped for on-the-go convenience and available in bulk, pouches, or cannisters. HFI also announced an addition to its line of Suntava Purple Corn ingredients with the launch of its extract powder. A 1 oz. serving of Suntava Purple Corn can more than double the current daily intake of health promoting anthocyanins. Ounce for ounce, it has more antioxidant power than blueberries, açaí berries, and pomegranate juice. Suntava Purple Corn extract powder is available as non-GMO and certified organic.
Holton Food Products showcased a plant-based product that functions like whole eggs or egg whites in baked goods. Available as a dry powder, Bake PB has a clean, simple label, is allergen-free and contains no genetically modified ingredients. Benefits: Promotes aeration and volume, helps emulsification. Provides similar cell structure to real eggs. Helps retain moisture in products over shelf life. Applications include: Sponge cakes, high ratio cakes, doughnuts, muffins, cookies, brownies, bakery fillings, gluten-free breads.
During IFT 2020, Ingredion Incorporated launched three new organic native starches for the U.S. and Canada: PURITY Bio 201 organic native corn starch, PURITY Bio 301 organic native tapioca starch, and PURITY Bio 805 organic native waxy rice starch. The PURITY Bio range of organic native starches offers food manufacturers a compelling value proposition for converting to a more-attractive organic corn, rice, or tapioca starch label, enabling associated claims. The high-performing, certified-organic starches can help manufacturers replace undesirable ingredients in existing products and develop new products with shorter lists of more familiar names to enhance product appeal and cost savings potential. PURITY Bio organic native starches impart a bland flavor and can be dropped into the same food processes where it’s conventional (non-organic) native starch counterparts are used, without any change in functionality or formulation. The new organic native starches are ideal for a wide variety of organic food applications, including batters and breadings, bakery, and confectionery (gummies), among several others.
Kemin Industries highlighted its range of clean-label antimicrobial and antioxidant solutions at the 2020 IFT virtual event, including TillaZyme, part of the recently launched portfolio of solutions for the tortilla industry; and FORTIUM RVC, a consumer-friendly blend of rosemary extract and ascorbic acid that helps lengthen the shelf life of baking and snack products by delaying the onset of lipid oxidation in fats and oils. Kemin also discussed its Bakery Innovation Center with IFT attendees. The center is designed to inspire innovation within the bakery market and includes the support team and all the equipment and capabilities needed for Kemin and its customer-partners to accelerate product development.
Leprino Nutrition's Galacto-oligosaccharides are a dairy-derived prebiotic that promote growth of beneficial gut microflora. Produced from its own highly-pure lactose, its GOS offers functional health and wellness benefits, specific to gut health. Great for use in bars, infant formula, yogurt, nutritional beverages, supplements, and pet food.
Mantrose-Haeuser Co., Inc.'s Certiseal SA Adhesive System is designed to adhere seasonings, flavorings, and particulates to a variety of snack and bakery items. SA products are sprayed on prior to baking. They adhere herbs, seeds, spices, colorings, and sweeteners to foods such as crackers, breadsticks, snack mixes, cereals, pretzels and nuts. It is fat-free, low moisture, Kosher, and GMO-free.
Mitsubishi International Foods Ingredients' plant-based Almond Protein Powder is made with 20g of 100 perent pure almond protein powder for a clean, delicious taste that’s free of added sugars and artificial flavors.
Low-moisture foods such as nuts, seeds and grains can be contaminated with harmful pathogens. Traditionally, heat (thermal) pasteurization has been used however it can also degrade food quality. Consumers are looking for a better food safety solution. Neo-Pure, an organic, non-thermal pasteurization process developed by Agri-Neo, has been ensuring food safety for many food processors across North America. Agri-Neo also recently launched an organic food safety solution for flour called Neo-Temper to address the growing food safety concern in the flour industry.
Nu Life Market has acquired the exclusive rights to a new patented extrusion process developed by the team of engineers, chemists, and extrusion technologists at GHL International. The exclusive patented technology pre-cooks whole grains and whole pulses to create clean-label ingredients with multiple functional uses. Utilizing this technology, the NutraEZ line of products will include chickpeas, lentils, green and yellow peas, pinto beans, oats and sorghum, with the ability to create blends.
Pecan Deluxe Candy Co.'s Brownie Crumble Topping: Its culinary team has put together an indulgent plant-based treat using a rich chocolate muffin batter finished with its new Vegan Brownie Crumble Topping. Pecan Deluxe makes it possible for you to have your vegan diet, and splurge too!
Riviana Foods' Rice-Gel LCV-350 is specially processed and precooked extruded rice flour. It is extremely bland organoleptically with virtually no noticeable cereal taste. The product blends readily with other dry materials and offers freedom from allergenic factors. This product can be used as a thickener, binder, or extender and has great freeze-thaw stability. Extruded flour is an ideal solutions for snack chips, pet treats, and where extra crispiness is desired.
Sunsweet Ingredients' Prune Paste is a low-glycemic fruit paste that can be used in both sweet and savory applications. For fruit-based bars, Prune Paste can be used with date paste or fig paste or on its own for moisture and sweetness. Prune Paste is a gluten-free food made from non-GMO prune plums.
During IFT20, SweeGen discussed formulation capabilities for indulgent, better-for-you baked goods with reduced sugar. Bestevia e+ Taste Solutions for bakery are suited to use in everything from cookies to fillings using its proprietary next-generation stevia platform as a foundation and incorporating the right combination of proprietary flavors and texturants to create cost-effective solutions. Bestevia Taste Solution with e+ Stevia Sweetener, allulose, and natural flavor technology delivers sweetness, mouthfeel, bulking, and baked sugar flavor for cookies and cakes, as well as cream or custard fillings for baked goods. The solutions allow for up to 100 percent sugar reduction with a visual, textural, and/or taste profile comparable to their full-sugar counterparts. SweeGen also discussed its announcement that Food Standards Australia, New Zealand (FSANZ) has assessed and approved Bestevia Reb E stevia sweetener as a food additive.
Typical American icings, frostings or buttercream enhance the visual appeal of bakery goods and improve their flavor. Wacker Chemical Corporation's CAVAMAX W6 allows you to create icings with healthy vegetable oils. At the same time, CAVAMAX W6 significantly increases the heat stability and spreadability of the cake topping with different kinds of fat, which is a big advantage during transport or in warmer climates.
This year's IFT show was very different because of the coronavirus pandemic: it was virtual-only, and was renamed SHIFT20. All events took place online, from July 12-15.
Snack Food & Wholesale Bakery was able to attend a few virtual meetings, and hear about new trends, products, ingredients, equipment, and more.
Check out the slideshow above to see pictures from various companies, as well as a description of what they showcased at the convention.
IFT21 is scheduled for Sunday, July 18 through Wednesday, July 21, at McCormick Place, Chicago.
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