The Institute of Food Technologists Honors Three Innovators as Part of the 2018 Food Tech Summit & Expo Mexico Innovation Award

September 26, 2018

CHICAGO – The Institute of Food Technologists (IFT) honored three companies for their outstanding achievement in innovation as part of the 2018 Mexico Food Tech Summit & Expo.

 

Now in its second year, the Food Tech Summit & Expo Mexico showcases pioneering advancements in the field of food technology. Exclusive to companies exhibiting at the 2018 Food Tech Summit & Expo in Mexico, this award honors outstanding innovation in products, ingredients, technologies, instrumentation, equipment, and services that were commercially introduced prior to January 1st of 2018.

 

“This year, we were particularly impressed with the quality and creativity of the twenty-two entries,” said Christie Tarantino-Dean, IFT CEO. “Advancements in food science are critical to meeting the needs of our changing food supply and growing population. The award-winning entries offer solutions to current food issues and trends, including sugar reduction, lowered sodium, and food safety.”

 

A panel of seven jurors with expertise in food science and technology reviewed all entries selected three companies and their respective developments. Judging criteria included innovation, advancement and benefit.

 

DairiConcepts, L.P. captured the award for Ascentra Sodium-Reducing Flavor Enhancer. Ascentra is an ingredient made from a proprietary, milk-based fermentation process that enables the lowering of sodium content up to 50 percent while boosting salt perception, savory nuances, and umami effects. This natural ingredient, made from real dairy products with no preservatives, is available to assist product developers who are focused on health and great taste to manage sodium levels in food formulations and pass on the health benefits of a reduced sodium lifestyle to consumers.

 

Ingredion México received an honorable mention for Reb M, a new sweetener made from the stevia leaf with a clean sensory profile and a sweetness similar to sugar, offering solutions for reduced sugar and reduced calorie food products. Ingredion uses the extract obtained from the leaves of the stevia plant and uses an enzymatic conversion technology patented by SweeGen, which allows the obtainment of Reb M at 95% purity.

 

THT SA received an honorable mention for Bio control – Antilisteria. Lactobacillus sakei CTC 494 is a highly competitive and antilisterial bacteriocinogenic starter culture for sausage fermentation. This starter is a two-in-one product that naturally produces lactic acid for bio control through microflora acidity not desired in meat and also produces a bacteriocin, Sakacina K, which naturally controls the bacteria causing Listeriosis ‘listeria monocytogenes’. 

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About IFT
The Institute of Food Technologists (IFT) is a global organization of close to 17,000 individual members from more than 100 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. Our organization works to ensure that our members have the resources they need to learn, grow, and advance the science of food as the population and the world evolve. We believe that science is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org.

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Jennifer Braner

IFT PR and Media Specialist

Phone: 312.604.0273
Email: jbraner@ift.org