IFT recently took place at McCormick Place, Chicago, from July 15-18. IFT is presented by the Institute of Food Technologists.
AAK USA Inc. offered IFT18 attendees the opportunity to see and taste some of the latest indulgent and better-for-you bakery, confectionery, and non-dairy plant-based application trends. The company sampled a gourmet fudge brownie with chocolate-flavored chunks and smooth fudge icing for indulgent taste but reduced calories. The brownie featured AAK’s Cisao all-purpose margarine in the batter to cut calories by 20 percent, chocolate-flavored chunks with Cebes cocoa butter substitute, and Cisao shortening in the fudge icing. Other prototypes included a reduced-fat fig and sweet potato scone with maple icing and a protein trail mix bar made with Neutresca brand cocoa butter substitute to mask the flavor of the protein.
ADM/Matsutani LLC showcased the latest Fibersol prebiotic fiber solutions at IFT18. The company noted that Fibersol is included on the FDA list of dietary fibers, while noting that it also helps reduce sugar and calories and offers additional formulation benefits. The company offered samples of a reduced-sugar golden vanilla frozen novelty and a better-for-you toppings bar featuring a reduced-sugar and fiber-enriched caramel sauce, along with granola and muesli toppings that showcased Fibersol’s excellent binding properties.
ADM demonstrated its range of ingredients and solutions to help bring developers’ food and beverage visions to life. ADM ingredient advisors discussed the latest in food and beverage trends and demonstrated how ADM’s comprehensive portfolio of plant-based protein, sweetening, nutrition and taste solutions can help food and beverage developers differentiate their products. Prototype featured was Plant Rinds (plant-based rinds). Other prototypes featured included “Say Cheese!” Tea, inspired by a sweet and salty treat that’s trending in Asia, Purple Power-Up beverage with chia seeds, and Blue Grotto Granita, which has less than 1 gram of total sugars.
During IFT18, Ajinomoto worked with Chef Chris Koetke to create a tasting menu highlighting the capabilities of its Savorboost, a line of cost-effective, yeast-based flavor-enhancement systems that can deliver umami, kokumi or both. The tasting menu featured a “Seacuterie” dish of shrimp boudin blanc, sea bean and smoked salmon salad, and citrus merken sauce paired with sake; Eastern Mediterranean and Turkish adana “kebab” patties, sumac roasted red pepper and cucumber salad, charred pita, and isote yogurt paired with rauchbier weizen and Trappist ale; and “Local Breakfast” featuring umami mushroom and sorghum hash with local bacon topped with a quail egg and beef jerky paired with a bloody mary.
At IFT18, the Almond Board of California highlighted its most-recent global new product introductions research, along with a visual infographic, illustrating that: for the 11th year in a row, almonds were the No. 1 nut used in new products worldwide; 10,589 new products with almonds were introduced globally in 2017, a 12 percent increase on 2016; almonds are the top nut in the three largest regions, Europe, Asia Pacific, and North America, and their lead is growing in each; “crunchy” is the No. 1 texture claim in new product introductions; and almonds continue to lead global introductions in three of the five key categories: bakery, bars and cereals. Prototypes shown at the booth included a Moringa Almond Refresher, Lavender-Rose Almond Crispers, Everything Almond Butter Spread, Spiced Apple Maple Almond Clusters and Mocha Goji Almond Crunch Bar.
Amano Enzyme USA unveiled its new line of non-GMO food enzymes at IFT18. This new non-GMO line includes proteases and lipases and is available worldwide through Amano’s various subsidiaries. The company noted that a majority of the respondents to a recent market survey indicated that the availability of non-GMO food enzymes is important, and many feel it will drive innovation in the marketplace. In order to qualify for the company’s non-GMO portfolio, the enzymes must meet three criteria: the organisms used to produce the enzymes must be non-GMO, the fermentation media used must be identity protected non-GMO, and the carriers used must also be identity protected non-GMO.
The American Egg Board (AEB) and its Market Development team demonstrated the difference between traditional nougat, which contains egg product as a functional ingredient, and egg-free nougat (see AEB’s “Nougat Application Research” document for more details). AEB also discussed the latest egg research on quality and nutrition, including how the demand for cage-free egg types is panning out in foodservice vs. retail. The nutritional benefits of eggs formed the basis of much discussion, including how eggs form an important part of lifelong development, including during childhood and healthy aging.
The Annex, a new, dedicated team that has been working to bring specialized grains and heirloom flour varieties to a wider market, formed a primary focus for Ardent Mills during IFT18. The application potential of pre-crisped grains, pulses, lentils, chickpeas and more, including individually quick-frozen versions, where showcased in prototypes and formed the basis of discussions. Prototypes sampled included a blondie featuring White Sonora Flour; a cookie featuring Quinoa Crisps, Sorghum Crisps and Ultragrain flour; and falafel featuring IQF Great Plains Quinoa and IQF Red Quinoa.
Arla Food Ingredients showcased new developments and innovations in whey protein. Arla Foods Ingredients has developed a single whey protein solution to address the problem of textural deterioration in protein bars. Making its debut at the forthcoming IFT18 Expo, Lacprodan TexturePro retains a superior texture and softer bite for longer, ensuring bars remain soft until the end of their shelf life. Prototypes included bars made with Lacprodan, as well as a pound cake made with Nutrilac.
BENEO unveiled its new Remypure S52 clean label rice starch at IFT 2018. This new ingredient, the second clean label native rice starch in the company’s portfolio, provides food manufacturers an opportunity to create unique textures and excellent product stability even under harsh processing conditions. Sugar-reduced cookies with Orafti chicory root fiber were featured. Also featured: clean label chipotle mayonnaise with Remypure S52, and a sustained energy beverage with Palatinose.
All BI ingredients are tested for quality under the company’s Identilok species identification process, as well as undergo stringent quality analysis that includes heavy metal, pesticide and irradiation testing, among other items. In celebration of their 40th anniversary “ruby” milestone, BI showcased two unique and rosy-colored beverages, an apple cider vinegar lemonade and a hibiscus and beet green tea, at IFT18, as well as functional popcorn.
At IFT18, Blue Diamond Almonds Global Ingredients Division announced the launch of its Almond Protein Powder, the company’s first functional ingredient. The protein powder is also an excellent source of fiber, magnesium, phosphorous, manganese and copper, and a good source of potassium and calcium. It’s also non-GMO, gluten-free, dairy-free and soy-free. The company noted that it has a fine texture, smooth mouthfeel and a neutral flavor, making it ideal for bar applications, as well as beverages like smoothies. Unlike other protein sources, masking agents are not necessary. In fact, including Almond Protein Powder as a part of a protein blend can assist with masking unwanted flavors from other protein sources. During IFT18, Chef Abel Ramos demonstrated almond ingredients in Chocolate Brownies with High Protein Almond Flour, Rajin Cajun Potato Chips prepared in Almond Oil, and Candied Almond French Macarons with High Protein Almond Flour.
At IFT18, Briess discussed its entire palette of non-GMO, natural ingredients made in the U.S. The company offered samples of Mini Marble Brownies and Shortbread Tarts to showcase three product lines: 100 percent whole-grain BriesSpecialty Malt Flours, which offer a palette of natural color and flavor solutions ranging from tan to brown-black; InnoSweet Sprouted Whole Wheat Powder, which naturally sweetens while decreasing or eliminating reduced sugars and adding whole grain; and pregelatinized Insta Grains to reduce cook times and add texture, flavor, color and multigrain nutrition. The company also served its signature Ultimate Malted Milk Shakes featuring 100 percent pure Briess Malted Milk Powder.
Customers seeking growth opportunities in the non-GMO food and beverage space now have a versatile new lecithin solution. At IFT18, Bunge Loders Croklaan showcased BungeMaxx sunflower lecithin, a Non-GMO Project Verified ingredient with a range of benefits for food and beverages, including emulsification, crystallization control, and more. Prototypes included brownies made with BungeMaxx, corn tortilla chips cooked in Whole Harvest non-GMO soybeal oil, and zesty salsa verde made with Whole Harvest.
At its booth during IFT18, Camlin Fine Sciences discussed its newly expanded like of NaSure plant-based antioxidants to include acerola and green tea natural ingredients. This natural shelf life line is now available in over 30 blends. Available in both liquid and dry solutions, NaSure is a natural alternative to traditional shelf life extensions. It protects against oxidation while meeting the growing consumer demand for a cleaner label. NaSure is suited to use in baked goods, fats, oils, cereal, seasonings, snacks and nuts, among other applications. Camlin Fine Sciences also recently acquired a majority stake in Ningbo Wanglong Flavors and Fragrances Company Ltd. to further vertically integrate its supply of vanillin.
During IFT18, Cargill highlighted its capabilities to bring plant protein to a wide range of baked goods, including breads. The company offers three versions of yellow pea protein, all made with a very clean process and suited to different types of applications. The protein ingredients are made with 100 percent U.S.-sourced peas. Other topics discussed included how the 2020 Nutrition Facts Panel Update will impact sodium and potassium levels and chocolate and clean label product development, bridging the gap between indulgence and a friendlier label.
Ciranda discussed its new partnership with Matco Foods to produce and distribute organic brown rice syrup and organic clarified brown rice syrup in the U.S. As a member of the Sustainable Rice Platform, Matco ensures production sustainability and efficiency while improving the livelihood of farmers and protecting the environment. Company representatives noted that this level of ethical sourcing fits well with Ciranda’s ideals, and that the relationship with Matco will continue to grow. Ciranda will begin shipping organic brown and clarified rice syrups this year. The rice syrups are certified organic, kosher and Non-GMO Project Verified.
Leading up to IFT18, the agriculture division of DowDuPont announced that the name of the intended company, once it is spun-off by June 2019, will be Corteva Agriscience (Corteva, Dow and DuPont will eventually become three standalone companies). Corteva will bring together DuPont Crop Protection, DuPont Pioneer and Dow AgroSciences—including its Omega-9 Oils—to create a standalone agriculture company. At IFT18, representatives discussed its broad portfolio of oils, noting that sustainability continues to be a hot topic as more consumers seek to better understand the origins of their food.
Edlong featured tastings of dairy-free applications, including a vegan ice cream and culinary-inspired dairy-free dip, as part of interactive seminars. Topics include Clean Label: The Science of Permissible Indulgence and Dairy-Free: The Culinary Art of Creating Dairy Taste in Non-Dairy Applications. There has been a 188 percent increase in vegan product launches over the past year. The vegan ice cream included pea protein.
FlavorHealth demonstrated its unique sugar, salt and bitterness reduction, and protein off-taste balancing solutions in a wide-range of food and beverage prototypes at IFT18. The company’s taste enhancers target sensory receptors that detect sweetness, saltiness and bitterness to match compounds found in nature to appropriately stimulate or block those receptors. Visitors to the booth compared standard and better-for-you prototypes featuring FlavorHealth ingredients, including a pretzel coated with a powdered Ranch topping that included FlavorHealth SaltBrite for 30 percent reduction in sodium and a mini muffin and cookie with ProteinBrite to eliminate off-notes associated with added vegetable and dairy proteins and minerals.
GELITA showcased its gelatin ingredients. More than simply improving food’s texture with a one-of-a-kind mouthfeel, GELITA Gelatine—as a pure protein—boosts a food’s nutritional profile, contributes to clean labeling and features no allergenic potential. GELITA’s pure protein and clean-label ingredients are perfectly suited to meet today’s consumer demands. The prototype featured was mirror-glazed cake pops with a gelatin exterior, as well as a cake with edible gelatin bubbles.
During IFT18, Grain Millers discussed the recent FDA ruling that confirms oat fiber on the list of ingredients now recognized as a “dietary fiber.” Therefore, oat fiber from Grain Millers now qualifies as an official dietary fiber for Nutrition Facts labels. The company offers various types of oat fiber to meet processing and product needs, including various oat fiber absorption rates, colors and texture refinements. Grain Millers noted that its oat fibers are available in organic, gluten-free, non-GMO and conventional versions.
Healthy Food Ingredients showcased its Unleash the Power of Purple motto, referring to its purple Suntava corn. The corn has twice the antioxidants of blueberries, and can be used in flakes or crisps form. HFI also showcased Kernza, which can reduce your carbon footprint; HFI is the first commercial processor of this. Prototypes included granola made with Suntava Purple Corn crisps, coconut oil, IntegriPure coarse sliced flax and IntegriPure quinoa flakes. Other prototypes included salsa made with Suntava Purple Corn and organic black beans.
Icon Foods discussed KetoseSweet+, its new non-digestible sweetener, which blends stevia, allulose and monk fruit to enable calorie reduction without a loss in sweetness. Allulose occurs naturally in foods like wheat, figs, raisins, jackfruit and others. The constituent sweeteners that make up KetoseSweet+ work together to offset any negative flavor aspects sometimes associated with them individually. It’s available in granulated powder and liquid formats for various bakery products, among other applications. The ingredient permits caramelization and browning in baked goods.
Experts from Ingredion, as well as TIC Gums and Kerr Concentrates, were on hand at IFT18 to discuss the theme of “CONVERGE. CONNECT. CREATE.” Ingredion noted that top trends in food are converging—clean label needs to be affordable and healthy products need to taste great. Ingredion showcased its virtual lab technology, INSIDE IDEA LABS, via an interactive touchscreen. This online virtual portal offers technical advice, formulations, consumer insights and more (the Beverage Idea Lab is now live, and dairy and bakery will follow soon). Snack and bakery prototypes shown at IFT18 included Black Sesame Chewy Candy Bites, Protein-Enhanced Poppy Seed Buns, High-Protein Toasted Rye Ramen Noodles. Ingredion also offered sample boxes for potato crisps and baked crackers, with multiple samples of each that featured a different Precisa Crisp texture ingredient to illustrate the range of capabilities of the ingredient line, including variables like expansion, sheeting, texture and breakage, as well as non-GMO and desired label declaration.
InHarvest used its presence at IFT18 as an opportunity to discuss the capabilities of its wild rice and specialty grains, including allergen-free, organic, kosher, non-GMO and gluten-free options. InHarvest highlighted its Crispy White Quinoa, Crispy Red Quinoa, Crispy Wild Rice and Crispy Brown Rice in prototypes like Pineapple Cashew Curry Clusters and Quinoa Dipped Cherry Almond and Coconut Bites.
In its discussions at IFT18, Ivanhoe noted that it is looking toward an increased presence in organic and non-GMO for its foam control agents. Ivanhoe ingredients are used in a wide variety of processes, including those related to cheese, whey, fermentation, soy, and produce washing. The company also discussed the potential use of foam control agents in french fry processing.
At its pub-inspired booth at IFT18, Kalsec focused on its beer-style flavors in various applications, including snacks. Process- and heat-stable beer flavors, including IPA, were also discussed for battered-and-breaded applications. Kalsec maintains an ongoing focus on antioxidants, including alternate options for TBHQ. Kalsec is also known for its heat index work, offering a wide range of capsicum options from zero heat to intensely hot (see its “Spicing Up the Food Industry: Hot and Spicy Trends and Insights” eBook for more details). The company also noted that its website recently saw an overhaul and redesign.
Kemin Industries showcased several new antioxidant and food safety solutions at IFT18. The company noted that its new Fortium RVC helps baking and snack manufacturers seeking label-friendly alternatives to traditional shelf-life ingredients. The solution utilizes a blend of rosemary extract and ascorbic acid in a liquid base such as vegetable oil. Kemin also introduced BactoCEASE NV, a vinegar-based product to control foodborne pathogens and spoilage bacteria, extending the shelf life of ready-to-eat and fresh meats.
Recent research conducted by Kerry demonstrated that consumers desire a sweetener that carries a clean label undertone—that’s natural and unprocessed and doesn’t have any negative health perceptions. To meet those desires, during IFT18, Kerry discussed its strategies for reducing “added sugar” with clean-label, natural flavor solutions in a variety of applications, including bars. In order to compensate for the lost functionality of sugar, Kerry noted that its scientists can help add softness back to some applications with enzymes and build bulk with fiber (Kerry’s “Beyond the Label” clean label whitepaper provides more detail). Prototypes shown at the booth included a Spicy Smoky BBQ Bar and Passionfruit Cupcakes.
For IFT18, Kikkoman showcased flavorful alternatives for dietary restrictions, including those related to allergens and gluten, but also GMOs, artificial colors and chemical additives. Plant-based ingredients that provide better-for-you options were also discussed. Two snack and bakery prototypes at the booth included a Peanut-Free Peanutty Cookie featuring Kikkoman Granulated Gluten-Free Non-GMO Tamari Soy Sauce and Sesame Oil; Thai Coconut Curry Potato Chips featuring Kikkoman Granulated Gluten-Free Non-GMO Tamari Soy Sauce; and Tofu Jerky featuring Kikkoman Granulated Gluten-Free Non-GMO Tamari Soy Sauce and new Gluten-Free Less Sodium Teriyaki Sauce.
Matsutani spotlighted its rare sugar brand, Astraea Allulose, at IFT18. Astraea is a rare sugar monosaccharide—the simplest form of sugar and one of approximately 50 that exist in nature. Astraea carries just 0.2 K/Cal per gram and gives true sugar flavor with no aftertaste. With Astraea, manufacturers can formulate reduced or low-calorie food and beverage products with the same sucrose-like sweetness of full sugared variants. Chocolate prototypes were available at the booth.
MGP Ingredients discussed three areas of product development during IFT18: plant-based proteins, highlighting its TruTex textured wheat proteins for use in meat analogues; clean label, highlighting the Arise line of wheat protein isolates, Pregel instant wheat starch and Midsol cook-up wheat starches; and gluten-free, with insights into its FiberSym RW wheat starch, which contains less than 20 ppm of gluten. A new area of development for MGP is on clean-label composite starch blends that will have capabilities similar to modified starches.
PLT Health Solutions talked about its new Artesa Chickpea Protein, developed in partnership with Nutriati, Inc. This new ingredient is the first chickpea-based protein concentrate available in commercial quantities. Consumer testing has shown that Artesa can approach the sensory and formulating experience of dairy proteins in the areas of taste, texture, product structure and mouthfeel. The very small, uniform particle size of the protein is responsible for formulation benefits, including enhanced dissolution and suspendability, excellent foaming and emulsifying properties, and faster, easier processing with less waste than occurs with other leading plant proteins. At the booth, PLT showed gluten-free crackers featuring Artesa Chickpea Flour, quinoa and flax along with high-protein hummus made with Artesa Chickpea Protein.
QUALISOY showcased its high oleic shortenings and oils at IFT18. QUALISOY has been experimenting with these oils and shortenings in pie crust, and they found that it’s a better choice versus palm blends, with an equivalent mouthfeel and texture. Prototypes included puff pastries made with high oleic soybean shortening, as well as mini cupcakes. Other prototypes included French fries and tater tots fried in high oleic soybean oil.
Rembrandt Foods showcased its REMPRO 8090 products, which are virtually flavorless, high protein egg white isolates. They are neutral in flavor and naturally enhance sweetness in beverage and snack applications, so there is less need to mask flavors with other additives. Rembrandt’s products are fresher because they own their own chickens, so eggs literally go from the conveyor belt to the processing facility. Prototypes featured were high-protein chewy nut bars, made with REMPRO 8090. Other prototypes included three beverage flavors with the protein included.
Sensient Flavors, Natural Ingredients and Colors discussed a wide range of natural solutions suited to snacks and baked goods, including reducing sugar without compromising taste, protein masking solutions, newly acquired Natural Origins Extracts from named botanicals suited to organic product development, and Vegan Flavors. Prototypes shown included organic quiches, sweet heat cake pops, a cookie with 30 percent reduced sugar, and vegan chicken and waffles. Sensient noted that it’s building a story around sustainability and is seeking to better define what “natural” means to today’s consumers.
Solvay introduced its new naturally-sourced ingredient, Rhovanil US NAT, to the US market at IFT 2018. Catering to rising consumer demand for true-to-nature products, Rhovanil US NAT meets US natural flavor regulations and is ideal for manufacturers looking to reformulate an existing product, or create a new one, for clean label status. Prototypes featured were homestyle waffles made with Rhovanil as well as cookies.
Over in IFT18’s Start-Up Alley, Stillwater Ingredients discussed its water-soluble cannabis and hemp-derived ingredients, including CBD. The company pointed to the rapid bioavailability of its ingredients and their potential in health-focused and recreational legal cannabis edibles and beverages, including spray-adhesion applications for snacks and use of powders in baked goods. Its RIPPLE SC (Soluble Cannabinoids) are designed for scale manufacturing and easy mixing into wet or dry food systems.
Synergy Flavors invited IFT attendees into its garden-themed booth, with inspirations from famous green spaces in Chicago: The Chicago Botanic Garden, Morton Arboretum, and community gardens of Chicago neighborhoods. Booth stations with themes like Botanical Garden, Water Garden and Community Garden offered samples featuring Synergy Pure extracts and essences, certified organic and other natural flavors. Sampled prototypes included a coffee protein bite, tropical turmeric granola and maple caramel popcorn.
Tate & Lyle introduced TASTEVA M Stevia Sweetener, a Reb M stevia sweetener that starts from the stevia leaf and tastes like sugar. The new label-friendly, premium stevia sweetener is the first Reb M offering from Tate & Lyle, opening additional possibilities for great-tasting, reduced-sugar products for food and beverage customers and their consumers. In addition, Tate & Lyle plus Sweet Green Fields introduced two stevia-extracted products: Optimizer Stevia 4.10 and Intesse Stevia 2.0. Prototype featured was a Beetroot Vegetable Dip with snack cracker. Other prototypes shown: dessert yogurt with chipotle honey topping, dessert yogurt with strawberry topping, Mango Coconut Refresher, and Raspberry Peach Lemonade.
During IFT18, Welch’s Global Ingredients Group met with attendees to discuss its expansion into apple processing. The company also noted its recent development of Niagara grape purée, with potential uses in baked goods fillings. Welch’s also said that it continues to ramp-up its expansion into organic varieites.
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