IFT21 roundup: Renamed FIRST, the show goes virtual for a second year
AAK invited IFT21 participants to spend some time at their virtual booth where they showcased the latest solutions to create indulgent and better-for-you bakery, confectionery, and plant-based foods. AAK’s on-trend prototypes included Pizza with Plant-Based Cheese Topping, Plant-Based Bacon, and more. All items featured one or more of AAK’s multi-functional fat solutions and are non-hydrogenated and low in saturated fat.
At FIRST, BENEO showcased its rice starch, a natural solution for dairy-free foods. During a virtual tasting, editors were able to try a dairy-free Dulce “sin” Leche, and were provided an overview of plant-based dairy alternative trends. 44 percent of American consumers are extremely/very interested in plant-based foods and beverages, and 1 in 3 U.S. consumers say they are increasingly replacing dairy products with non-dairy ones.
Hazelnut Growers of Oregon showcased its Oregon Orchard Hazelnuts at FIRST, which can have many uses, from a rub, to roasted meats, to a crust in a chocolate tart. Salads, fruit bowls, or hot oatmeal can be enhanced with a sprinkle of diced hazelnuts, or even as an inclusion in a charcuterie board. Its whole, natural hazelnuts can be roasted with seasonings and eaten as a snack.
Ingredion Inc. announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein. Its new structured vegetable protein, derived from peas, provides the taste, texture, mouthfeel, and nutrition that today’s health-conscious consumers demand without ingredients considered major allergens. Ingredion’s testing shows that its protein outperforms competing pea protein ingredients in multiple areas, including hydration and particle integrity, resulting in products that more closely resemble the look, taste, and texture of traditional meat.
Renewal Mill recently introduced an Upcycled Pumpkin Spice Cookie Mix, as well as Upcycled Peanut Butter Cookies in a ready-to-eat double pack. The Upcycled Pumpkin Spice Cookie Mix features crispy golden edges, soft chewy centers, and beloved pumpkin pie spice. This mix features Renewal Mill's flagship ingredient, upcycled okara flour, and a 6-spice blend created by Oaktown Spice. The mixes will be coming this fall to retail shelves, e-commerce, and direct to consumer.
The United Soybean Board released new consumer data shedding light on consumer perceptions around protein. More than half of consumers (56 percent) say it is extremely or very important that plant-based proteins be complete, offering nutrition comparable to animal protein. The vast majority of consumers recognize that protein is important to maintaining a healthy and balanced diet, with 82 percent of consumers ages 50 and under agreeing that it is extremely or very important.
IFT21 converted to a virtual show this year for the second year in a row. The show was held from July 19–23, 2021.
This year, IFT reimagined its annual event into a new, AI-enabled virtual event and expo experience called FIRST—Food Improved by Research, Science, and Technology. FIRST was held virtually to provide a safe, personalized, solution-packed forum where the science of food community came together to solve problems, share knowledge, and expand strategic connections.
In future years, IFT attendees will be able to enjoy FIRST as a hybrid experience, allowing attendees to make the most of virtual and in-person programming.
Snack Food & Wholesale Bakery was able to compile a roundup of ingredients featured at this year's IFT. Check out the slideshow above to see the photos as well as a description of what was showcased at the virtual convention.
IFT22 is scheduled for Monday, July 11 through Wednesday, July 13, 2022, at McCormick Place, Chicago.
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