This year’s IFT is over, and Food in Canada has a roundup of some of the great stuff you missed
The Institute of Food Technologists Annual Meeting + Food Expo took place in Chicago, Ill. from July 17 to 20.
Food in Canada was at the show where more than 1,000 exhibiting companies highlighted or launched myriad products.
If you missed it, here’s a roundup of just a few of the products we saw. Look for more coverage in upcoming enewsletters.
And in case you were wondering, next year’s IFT takes place in New Orleans from June 11-15.
• Sensient Flavors LLC highlighted many of its sensory solutions and colour science.
Of its superfruit flavours, the company highlighted cranberry, an astringent red berry flavour, and mango, a ripe and sweet tropical flavour.
The company also highlighted what’s next in flavours. Some new flavours include baobab, a fruit native to Africa, which is high in antioxidants and vitamin C; caja, which is native to Brazil and has a high carotenoid content; chinotto, a small citrus fruit thought to have originated in China and used as the essential flavour component in Italian bitters; lulo, which is native to South America and is a member of the nightshade family.
But what the company predicts will be the next superfruit is the maqui. Maqui is found in South America and has a high antioxidant content. Its flavour profile is a rich berry, floral and grape.
In beverages, Sensient has created a portfolio of selective extracts called Sensient Natural Origins. The portfolio gives the natural flavour and aroma profiles of the original botanical material and offers manufacturers advanced flavour systems that can deliver an authentic taste of the botanical from which it is derived.
The company also highlighted its Salt Enhancers. Sensient says its portfolio of natural flavour systems allows for a 25 per cent to 35 per cent reduction or more of sodium per serving, depending on the application.
Also on display was the DairyBoost Premium Dairy Flavors. DairyBoost is a family of natural dairy flavour systems. The product portfolio includes cheese, milk, cream, and butter flavours.
The benefits of DairyBoost include a healthier finished product, premium, naturally enhanced flavour, insulation from fluctuating dairy costs, fast turnaround times on new creations and modifications and increased stability across processing, storage and preparation methods.
The DairyBoost flavour systems can be used in savory, bakery, sweet and beverage applications.
• Yakult Pharmaceutical Ind. Co. Ltd. has been researching microorganisms that are beneficial to human health, especially the helpful microorganisms that contribute to the health of the gastrointestinal tract.
The company highlighted its Oligomate, which promotes the growth of Bifidobacteria and Lactobacillus, a helpful microorganism found in the human intestines.
The company says Oligomate is also extremely resistant to acid and heating during food processing.
Oligomate consists of galacto-oligosaccharides, which makes ß-galactosidase act on the lactose.
The main component of Oligomate is galactosyllactose. Oligomate also contains several oligosaccharides species (disaccharides, trioligosaccharides, tetraoligosaccharides, 4’-GL) and lactose, glucose and galactose.
Oligomate is also recognized as GRAS (generally recognized as safe).
Oligomate can be used in dairy products, beverages, sweets, desserts, frozen desserts, breads, jams, processed meats, fish cakes, tofu and honey products.
• VeriVide Limited from the UK highlighted its DigiEye.
The company explains that the DigiEye is a digital colour imaging system with many applications for the food sector.
It has been designed to offer industry the ability to consistently and reliably measure colour and appearance using a non-contact method.