Food in Canada was at IFT and offers this roundup of some of the great innovations and products that were there
Las Vegas, Nev. – The Institute of Food Technologists (IFT) says its 2012 Annual Meeting & Food Expo was a huge success. The event, which took place in Las Vegas from June 26-28, attracted more than 18,000 attendees from nearly 80 countries.
The event featured 1,066 exhibitors, which was an eight per cent increase from last year, and offered 100 educational sessions and more than 1,000 poster sessions that provided information on the latest developments and trends in food science.
The 2012 IFT Food Expo Innovation Awards were also announced at the show. Only companies who were exhibiting were eligible and judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit. The winners were:
• Advantix Systems
• Glanbia Nutritionals
If you missed the show, there’s always next year’s IFT, which takes place in Chicago from July 12 to July 16.
Food in Canada attended this year’s show and offers this roundup of some of the exciting and innovative products and companies we saw.
GELITA provides collagen proteins (collagen peptides and gelatine), which are natural, healthy and non-allergenic ingredients and possess unique technical and physiological properties. Collagen proteins are natural stabilizers and emulsifiers and provide health benefits in the areas of physical mobility, weight managmenet and beauty from within.
GELITA showcased its dairy products with GELITA Gelatine, which can prevent syneresis in yogurt, optimize ice cream texture, and stabilize whipped creams and other foams.
It also showcased its PEPTIPLUS, which is a natural protein source, can strengthen connective tissue, is easy to process and has a high bioavailability.
The company also highlighted VERISOL for beauty from within, which can noticeably improve skin’s moisture and smooths wrinkles, can create new opportunities in the nutricosmetics market, offer easy implementation into existing formulas and does not compromise sensory profile.
GELITA also highlighted its other branded solutions, such as: VITARCAL for calorie management; FORTIGEL for joint health; GELITA GEL-LAC for ice cream; GELITA RTE-ICE for frozen and prepared meals; and GELIKO Kosher.
Sensus America Inc. launched its new Frutalose SF75, Sweet Chicory Fibre. The company says it has been shown to be an effective relacement for sugar in baked goods, particularly cookies. The company says the ingredient delivers 65 per cent of the sweetness of sugar and many of the same functional properties. The humectant properties of Frutalose SF75 are particularly relevant for these applications.
In the tested formula, invert syrup and HFCS, traditional humectants, were completely removed with no noticeable change in texture. The company adds that the level of margarine in the reduced sugar cookie was lowered to account for the added humectancy of Frutalose SF75.
The new NIRS DS2500 Dairy Powder analyzer is the next generation of near infrared analyzer that can help companies improve yield and reduce energy usage in powder production, says FOSS. The analyzer’s new design offers usability, instrument standardization and seamless transferability of calibrations from existing NIR solutions and across multiple installed units.
The company says it’s designed for use in the laboratory or at the production line. It is also suitable for other applications.