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Title: IFT Review
Date: 04/12/2008
Autor: FBI
Four years after Hurricane Katrina devastated New Orleans, the city has bounced back and was on formidable form for this year’s Institute of Food Technology’s Annual Meeting & Food Expo where visitors from over 80 countries attended
Abackdrop for the activities on the floor of this year’s Food Expo was provided by an extensive schedule of conferences on topics such as Sustainability, Innovation, Nanoscience and Nutrition, where delegates explored the issues facing the food industry now and in the future. Exhibitors in the Food Expo presented the latest solutions designed to help US food formulators respond to the prevailing challenges.
From among the developments on show,four of the most innovative were selected to receive this year’s IFT Food Expo Innovation Awards, which were presented by Sheri Schellhaass, IFT president, and Marianne Gillette, president-elect at the opening keynote session (see panel next page).
Other new developments being demonstrated on stands included DD Williamson’s natural, purple sweet potato colorant, which can be declared by food and beverage manufacturers as ‘vegetable juice colour’ or ‘coloured with vegetable juice’ on the label. It is highly stable and provides an appealing red hue in acidic conditions such as beverages, fruit preparations, salad dressings and sauces.
In addition, the company has added a new dark liquid caramel, the 570, to its range of Class One category caramels. It is claimed to be one of the darkest caramels available.
NatureSeal unveiled its newest technology for Fresh Frozen Fruit, which allows manufacturers to maintain the taste, texture and colour of individually quick frozen (IQF) apples, pears, peaches, avocado, mango, plantains, strawberries and guacamole. Although the company already provides the solutions to enzymatic oxidation and texture degradation in freshcut produce, it had yet to provide a solution for obtaining high quality, fresh-cut fruit when the fruit is not in season. The new Fresh from the Freezer formulations are said to achieve this and allow manufacturers to treat frozen crunchy apples, juicy pears and creamy guacamole products, ready for rapid thawing, as ‘fresh’.
Olive Oil was one of the focus products of the Butter Buds stand this year with the introduction of a new natural olive oil concentrate, which is available in powder and paste form. The product is an enzymemodified concentration of Extra Virgin Olive Oil extract that is spray dried onto maltodextrin to create an easy to use powder, which has an 18 month shelf life.
“By using this product with second pressing olive oil manufacturers are able to impart extra virgin olive oil notes at a reduced cost and thereby enhance dressings, sauces or marinades etc,” said Werner Fritz, international marketing manager, Butter Buds. “It would also be ideal for use on foccaccio type applications, snacks, and houmous, for example.”
For cost savings and product enhancement benefits, Edlong was highlighting its range of natural dairy flavours such as butter, cheese (all varieties), milk, cream, sour cream etc, which impart rich dairy notes to a wide range of applications. In particular, dairy flavours can be used to increase the richness of healthy and wellness products or to mask the offnotes of omega 3, vitamins, soy or other ingredients, according to Edlong.
“Our flavours can be used to help companies stabilise their raw material costs in light of the rising dairy commodity prices,” explained David Booth, director of marketing, Edlong. “They can reduce these costs by as much as 30 to 60% and provide shelf and heat stability.”
Cheese was also flavour of the day on the Land O’Lakes stand where Dale Schmidt, a licensed cheese maker from the company’s Kiel facility outlined the different methods that can be used to assess or grade cheese.
“Land O’Lakes conducted a large study to determine the attributes that are critical to assuring high quality aged Cheddar cheese,” said Diane Kussy, Land O’Lakes section manager of R&D. “Only those cheeses that meet our stringent criteria are released by our licensed cheese graders for the manufacture of our cheese powders. The age and quality of the cheese is not only important for flavour delivery, but also for mouthfeel and flavour impact.”
On the Virginia Dare stand, superfruit flavours had been specially formulated to enhance the flavour of the fruits in beverages such as fruit drinks, flavoured and vitamin water. Pomelo, nectarine, yumberry and jostaberry were blended to delicious effect. In addition, the company introduced black and green tea extracts and concentrates which are produced using a proprietary extraction technology. Available in Natural and All Natural varieties, the tea extract range includes organic-compliant liquid and powdered variants, and can be used in ready to drink beverages, carbonated beverages, alcoholic beverages, and meat replacers.
For health and wellbeing, Fortitech introduced a fortified chocolate concept designed to help improve consumers’ mood states and help reduce emotional stress. A concept derived from ancient Indian medicine, the chocolate contains GABA, which is said to calm the brain and aid relaxation; magnesium; L-Thiamin; L-Tryptophan and Ashwaganda. Other innovations on the stand included cosmetic beverages for ‘beauty from within’, containing collagen, coQ10 and lutein, among others components.
Further developments will be on show in Anaheim, USA, next year when IFT opens its doors on June 6-10.
Date: 04/12/2008
Autor: FBI
Four years after Hurricane Katrina devastated New Orleans, the city has bounced back and was on formidable form for this year’s Institute of Food Technology’s Annual Meeting & Food Expo where visitors from over 80 countries attended
Abackdrop for the activities on the floor of this year’s Food Expo was provided by an extensive schedule of conferences on topics such as Sustainability, Innovation, Nanoscience and Nutrition, where delegates explored the issues facing the food industry now and in the future. Exhibitors in the Food Expo presented the latest solutions designed to help US food formulators respond to the prevailing challenges.
From among the developments on show,four of the most innovative were selected to receive this year’s IFT Food Expo Innovation Awards, which were presented by Sheri Schellhaass, IFT president, and Marianne Gillette, president-elect at the opening keynote session (see panel next page).
Other new developments being demonstrated on stands included DD Williamson’s natural, purple sweet potato colorant, which can be declared by food and beverage manufacturers as ‘vegetable juice colour’ or ‘coloured with vegetable juice’ on the label. It is highly stable and provides an appealing red hue in acidic conditions such as beverages, fruit preparations, salad dressings and sauces.
In addition, the company has added a new dark liquid caramel, the 570, to its range of Class One category caramels. It is claimed to be one of the darkest caramels available.
NatureSeal unveiled its newest technology for Fresh Frozen Fruit, which allows manufacturers to maintain the taste, texture and colour of individually quick frozen (IQF) apples, pears, peaches, avocado, mango, plantains, strawberries and guacamole. Although the company already provides the solutions to enzymatic oxidation and texture degradation in freshcut produce, it had yet to provide a solution for obtaining high quality, fresh-cut fruit when the fruit is not in season. The new Fresh from the Freezer formulations are said to achieve this and allow manufacturers to treat frozen crunchy apples, juicy pears and creamy guacamole products, ready for rapid thawing, as ‘fresh’.
Olive Oil was one of the focus products of the Butter Buds stand this year with the introduction of a new natural olive oil concentrate, which is available in powder and paste form. The product is an enzymemodified concentration of Extra Virgin Olive Oil extract that is spray dried onto maltodextrin to create an easy to use powder, which has an 18 month shelf life.
“By using this product with second pressing olive oil manufacturers are able to impart extra virgin olive oil notes at a reduced cost and thereby enhance dressings, sauces or marinades etc,” said Werner Fritz, international marketing manager, Butter Buds. “It would also be ideal for use on foccaccio type applications, snacks, and houmous, for example.”
For cost savings and product enhancement benefits, Edlong was highlighting its range of natural dairy flavours such as butter, cheese (all varieties), milk, cream, sour cream etc, which impart rich dairy notes to a wide range of applications. In particular, dairy flavours can be used to increase the richness of healthy and wellness products or to mask the offnotes of omega 3, vitamins, soy or other ingredients, according to Edlong.
“Our flavours can be used to help companies stabilise their raw material costs in light of the rising dairy commodity prices,” explained David Booth, director of marketing, Edlong. “They can reduce these costs by as much as 30 to 60% and provide shelf and heat stability.”
Cheese was also flavour of the day on the Land O’Lakes stand where Dale Schmidt, a licensed cheese maker from the company’s Kiel facility outlined the different methods that can be used to assess or grade cheese.
“Land O’Lakes conducted a large study to determine the attributes that are critical to assuring high quality aged Cheddar cheese,” said Diane Kussy, Land O’Lakes section manager of R&D. “Only those cheeses that meet our stringent criteria are released by our licensed cheese graders for the manufacture of our cheese powders. The age and quality of the cheese is not only important for flavour delivery, but also for mouthfeel and flavour impact.”
On the Virginia Dare stand, superfruit flavours had been specially formulated to enhance the flavour of the fruits in beverages such as fruit drinks, flavoured and vitamin water. Pomelo, nectarine, yumberry and jostaberry were blended to delicious effect. In addition, the company introduced black and green tea extracts and concentrates which are produced using a proprietary extraction technology. Available in Natural and All Natural varieties, the tea extract range includes organic-compliant liquid and powdered variants, and can be used in ready to drink beverages, carbonated beverages, alcoholic beverages, and meat replacers.
For health and wellbeing, Fortitech introduced a fortified chocolate concept designed to help improve consumers’ mood states and help reduce emotional stress. A concept derived from ancient Indian medicine, the chocolate contains GABA, which is said to calm the brain and aid relaxation; magnesium; L-Thiamin; L-Tryptophan and Ashwaganda. Other innovations on the stand included cosmetic beverages for ‘beauty from within’, containing collagen, coQ10 and lutein, among others components.
Further developments will be on show in Anaheim, USA, next year when IFT opens its doors on June 6-10.
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