Product Development & Ingredient Innovations

IFT delivers the latest research and breaking news on product development and ingredient innovations that have the potential to transform product and process development. You’ll discover breakthrough advancements, leading-edge science, and technical resources. Expand and share your knowledge of such topics as food additives, nanotechnology, encapsulation, nonthermal processing, sodium reduction, sweetener blends, and more.

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Nanotechnology & Nanoscale

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Zein self-assembled nanoscale structures

Food Nanoscience Conference … Zein self-assembled nanoscale structures … self-assembled nanoscale structures that might be used as carriers to encapsulate flavors and bioac …

Zein self-assembled nanoscale structures

Food Nanoscience Conference … Zein self-assembled nanoscale structures … self-assembled nanoscale structures that might be used as carriers to encapsulate bioactive compoun …

Nanoscale Science Creates Novel Food Systems

Nanoscale Science Creates Novel Food Systems BETTY BUGUSU | September 2009, Volume 63, No.9 … in formation of nanoscale materials or employ nanoscience principles. … in formation of nanoscale materials or employ nanoscience principles.

Applications for nanoscale science in food

Food Nanoscience Conference … Applications for nanoscale science in food

Novel nanoscale structures inspired by biological systems

Food Nanoscience Conference … Novel nanoscale structures inspired by biological systems … Also, nanoscale patterns of cell membrane proteins can be utilized to guide the assembly of nanostru …
Ingredient Innovation

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Science and technology that underpins new dairy ingredient innovation

Food Technology … Science and technology that underpins new dairy ingredient innovation

IFT13 | IFT Annual Meeting & Food Expo | Expo Innovation Awards

Do you have an exciting new innovation? … The product, technology, ingredient, instrumentation, equipment, or service must have been commercia … 2012 IFT Food Expo Innovation Award for its liquid desiccant dehumidification and cooling technolog …

Going the Distance in Ingredient Innovation

Food Technology … Going the Distance in Ingredient Innovation … the Distance in Ingredient Innovation KAREN NACHAY | August 2012, Volume 66, No.8 …

Dairy ingredient innovation for the infant formula market: Underpinning science, commercial success

Dairy ingredient innovation for the infant formula market: … Further, the addition of a new ingredient requires regulatory review and approval in most countries. … Aspects of ingredient technology, science, and other factors to consider for commercialization will …

Ingredient Applications for Product Innovation and Consumer Health

Food Technology … Ingredient Applications for Product Innovation and Consumer Health … Ingredient Applications for Product Innovation and Consumer Health
High Pressure Processing

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High-pressure processing of plant based foods: Beyond preservation

High-pressure processing of plant based foods: … High-pressure processing at ambient temperature, today, is industrially applied to a range of food p … 2) the effect of high-pressure based technologies on textural properties of plant based foods and i …

34-6 High pressure processing of low acid foods

34-6 High pressure processing of low acid foods … High-pressure processing (HPP) of low-acid foods is of interest because of its ability to inactivate … of different foods during high pressure processing.

Thermal conductivity of selected solid foods during high pressure processing

Thermal conductivity of selected solid foods during high pressure processing … materials under pressure, very limited studies have attempted to estimate thermal conductivity (k) … on k of solid foods under pressure will help the food processors and regulators in evaluating the p …

Combined high hydrostatic pressure and co2 processing on liquid foods

Combined high hydrostatic pressure and co2 processing on liquid foods … High hydrostatic pressure processing (HHP) is a non-thermal food processing procedure in which food … High pressure induced germination of B. subtilis 168 (106 CFU/mL) suspended in wat …

052-12 High Pressure and Pressure Assisted Thermal Processing Reduces Detection of Peanut Residues in Liquid Model Foods

052-12 High Pressure and Pressure Assisted Thermal Processing Reduces Detection of Peanut Residues i … Effects of high pressure (400 - 600 MPa, 5 min, 20 ºC) and pressure assisted thermal processing (50 … residues in liquid foods is reduced by high pressure and pressure assisted thermal processing using …
Advanced Food Packaging

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Advanced visual analyzer for food and packaging products

Advanced visual analyzer for food and packaging products … analyzing complex food and packaging products (pizzas, cookies, ready-made meals, grains mixtures, … of complex food or packaging products; monitoring of product stability and shelf life (ripening, fr …

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AFP Advanced Food Products … Contact AFP Advanced Food Products … Aseptic Processing/Packaging

Annual Meeting | Packaging for Processing Technology | IFT Live 2012 | Las Vegas

… field) and advanced thermal (e.g., microwaves, Ohmic heating) have been developed as alternative te … analysis of packaging barrier properties of innovative packaging materials in response to high pres … food packaging

Food Packaging | IFT Live 2012 | Las Vegas

… field) and advanced thermal (e.g., microwaves, Ohmic heating) have been developed as alternative te … food packaging … Antimicrobial Packaging with Biopolymers May Solve Food Safety Issues

UltrAseptics particle flow monitoring system for conventional and advanced multiphase aseptic processing

… and aseptic packaging using conventional and advanced thermal pasteurization and sterilization tech … Several advanced technologies for sterilization have been commercialized over the recent years, whil … and procedures for advanced thermal process design, development, testing, monitoring and safety val …
Low Calorie Formulation

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Ingredient Levels Optimization and Nutritional Evaluation of a Low-calorie Blackberry (Rubus irasuensis Liebm.) Jelly

… Evaluation of a Low-calorie Blackberry (Rubus irasuensis Liebm. … Evaluation of a Low-calorie Blackberry (Rubus irasuensis Liebm) Jelly O Acosta 1 F Vquez 1 E Cubero … clarified juice low calorie jelly response surface methodology Introduction Nutritional and health …

Partial Substitution of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote

Partial Substitution of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote … of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote CR Mendoncla 1 R Zambiazi 2 and G … of the sugar with low-calorie sweeteners Four formulations of fruit compote were elaborated and ana …

Formulation | IFT Live 2012 | Las Vegas

formulation … g of trans fat and low saturated fat levels is made with the oil along with Wilbur® Y252 white choc … TasteWise™ reduced-calorie solutions are incorporated in a lemon-lime zero-calorie soda with a full …

Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria

Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria … Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria F Patra 1 SK Tomar 1 and S Arora 1 … of metabolites low-calorie sugars have rather been recent addition and have attracted a great deal …

67F-27 Low carbohydrate high inclusion soy protein acidified beverage formulation, processing and stability challenges

67F-27 Low carbohydrate high inclusion soy protein acidified beverage formulation, processing and s … combination with low calorie sweetener systems adds additional complexity. … A number of low calorie sweetener systems will be assessed including sucralose, erythritol, tagatose …

Product Development & Ingredient Innovations Group

IFT members have access to year-round opportunities to participate in discussions, share insights and learn from other colleagues through an online group devoted to this topic.

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Division Events at the 2013 Annual Meeting’

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IFT is also proud to support 25 Division Abstract & Paper Competitions at the Annual Meeting & Food Expo. Learn more about Abstract & Paper Competitions.