Chicago Will Be the Ingredients Capital in July

For more than a century, Chicago has been a mecca of food product development and culinary exploration. The city is even named for a food; the name Chicago derives from a word that local Native Americans gave to wild leeks. Chicago’s location on Lake Michigan and the waterways that connected it to the Mississippi River as well as it being a central hub for railroads contributed to the growth of industry, including food manufacturing. The significant population growth from the mid-19th century through the early 20th century brought an influx of immigrants from around the world willing to work in the brewing, confectionery, and meat-packing industries. For decades, the city had the moniker of candy capital of the world because of the large number of confectionery manufacturers located in and around the city. And Carl Sandburg in his poem “Chicago” called the city “hog butcher for the world,” a reference to the Union Stock Yards, which from 1865 until they closed in 1971, processed more than one billion animals.

Much of the confection manufacturing has moved elsewhere, and the only structure that exists of the infamous Union Stock Yards is a limestone arch called the Union Stock Yard Gate. But this does not mean that the food industry’s presence in Chicago went by the wayside. On the contrary, Chicago and its nearby suburbs are home to a varied collection of food processors and ingredient manufacturers both large and small, world-class restaurants, and food-related publications, making it the ideal location for the Institute of Food Technologists—which also calls Chicago home—to hold one of the food industry’s premier events, IFT15: Where Science Feeds Innovation^SM. 

IFT’s food expo allows ingredient manufacturers the chance to showcase the newest ingredients that help solve today’s functionality challenges, like finding naturally derived ingredients to replace synthetic ones, developing gluten-free baked goods with taste and texture consumers will accept, and finding sweeteners that help reduce calories in foods and beverages. Ingredient manufacturers exhibiting at IFT’s food expo cover a large range of ingredient categories that are used in the foods and beverage products we consume, like those pictured in the photograph on this page. Enzymes for beer brewing, spices and flavorings for sauces, leavening agents and grains for bread, antimicrobials to keep meat safe, and oils with less saturated fat and more monounsaturated fat—that and so much more are all represented. And what is a food show without samples? Exhibitors plan to feature their top ingredients in such product concepts as Reduced-Sugar Root Beer Craft Soda, Savory Kimchi Pancake, High-Protein Pudding, and Pie-Flavored Milk Shakes.

IFT15 also offers attendees the opportunity to learn about the latest trends affecting the food and beverage industry from Innova Market Insights and Mintel. Representatives from these two global market research firms will share their unique perspectives of what consumers want and how this will shape product development in the areas of low-sodium, reduced-sugar, protein, flavor, snacking, convenience foods, and more. 

This Ingredients column highlights some of the ingredients manufacturers plan to highlight at IFT’s food expo; for a comprehensive list, visit ift.org/IFT15 or download the IFT15 app. There you can also review the “Taste the Expo” section to learn about ingredient exhibitors offering product concepts and read the digital show daily, IFT15 News, to stay up-to-date on all the IFT15 activities. Walk the food expo show floor to meet with ingredient experts as they explain the trends, guide you through ways to improve products, and inspire your product development efforts. Finally, keep in mind how IFT and all the Chicago-based exhibitors have made their mark in Chicago’s food industry history.

SPECIAL THEMES
During the past food expos, several ingredient exhibitors have taken the opportunity to develop a booth theme, celebrate an anniversary, or focus on a particular issue. At this year’s event, it is all of this and more as ingredient manufacturers give a retro spin to product concepts that address today’s healthful food concerns, highlight the food product development capabilities of the Dutch food industry, and celebrate 150 years in the food industry, just to name a few. The exhibitors also turn their attention toward developing innovative, customer-driven solutions and provide cost savings to food manufacturers. Join these exhibitors as they take creative approaches to focus on their companies and showcase their ingredient and product development capabilities.

CELEBRATING ITS 150TH anniversary, D.D. Williamson traces its origins to manufacturing burnt sugars for the brewing industry. Today the company focuses on color, delivering a spectrum of hues to enhance foods and beverages. Newer innovations include naturally derived color options for use in fat-based systems, with brown, blue, green, purple, and pink hues available. Applications include compound coatings for confectionery, inclusions, frozen novelties, and fat-based fillings.

DDW also released its Class I Plain Caramel Color 518, its most yellow caramel color yet. It can be used to cost-reduce more expensive naturally derived colorings, and it can also be blended with anthocyanins to create red and orange in low-pH applications. In addition, the company offers a range of caramelized vegetables and fruits made from juice concentrates. These provide consistent brown color and enhance savory, bakery, and beverage applications; options include apple, pear, onion, garlic, tomato, and pumpkin. D.D. Williamson, ddwcolor.com, Booth 1914

HOLLAND FOOD VALLEY represents a group of Dutch food companies. At IFT’s food expo, Holland Food Valley is launching a new magazine, Holland Food Innovations, which highlights advances in the Dutch food industry. It will also showcase its new Dutch Food Innovations website, dutchfoodinnovations.com, which is intended to aid R&D, business development, and marketing specialists by presenting technological advances and ingredient ideas. Holland Food Valley, foodvalley.nl/eng, Booth 1715, 1718

CORBION WILL SHOWCASE its collaborative approach to new product development, as well as demonstrate a variety of new food and beverage ingredients. For ready-to-eat and fresh meat and poultry applications, Corbion blended naturally derived, label-friendly ingredients to help manufacturers emphasize food safety while maintaining process yield and consumer appeal. These powdered vinegar blends have been developed to tackle specific challenges, such as controlling Listeria in cured meats and extending shelf life of fresh sausages.

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For customers wishing to remove partially hydrogenated oils from their formulations, Corbion offers non-partially hydrogenated emulsifiers suited to the bakery, confectionery, dairy, beverage, and processed food sectors that will not affect the functional attributes of the products. Corbion will also highlight its multifunctional sour ingredients, which attendees can sample in ice cream, Danishes, muffins, sausage, ham, and gummies at the booth. Visitors can also meet with the company’s technical experts and enter a drawing to win an Apple Watch Sport. Corbion, corbion.com, Booth 1218

INGREDION IS FOCUSED on what’s new, whether that means helping manufacturers reformulate their products for cleaner labels or creating new products that deliver the health benefits consumers demand. At its booth, the company will showcase its portfolio of simple, health focused ingredients, including non-GM sweeteners and starches, pulse flours, potato starches and gums, and gluten-free alternatives. Its fibers and prebiotics are designed to support digestive health, and other ingredients can reduce sugar levels and provide weight and energy management solutions. Its line of pulses can boost protein levels of foods. Ingredion will also hold live cooking demos at its booth, featuring its Consumer Centricity mouth behavior, cost optimization, and DIAL-IN sweetness and texture technologies. Ingredion, ingredion.us, Booth 1231

VISIT KALSEC’S CREATION Station to consult with the company’s experts to discover naturally derived, label-friendly ingredient solutions for products. These include Kalsec’s HeatSync heat management systems, IsoFresh ingredients, Fusionary Heat products, and global flavor combinations from the Kalsec Culinary Collection, as well as a new line of expeller-pressed specialty peppers extracts. For coloring needs, Kalsec offers a range of naturally derived colorings and coloring systems, from yellow to orange to pink to red. In addition, the company’s line of Herbalox rosemary-based antioxidants can help manage oxidation naturally. Kalsec, kalsec.com, Booth 716

CARGILL OFFERS INGREDIENT solutions to help product developers solve any number of formulation challenges and develop food and beverage products that provide consumers with the taste and health benefits that they desire. In particular, Cargill specializes in manufacturing ingredients that reduce calories and sugar, lower sodium content, and replace less healthy fats with better-for-you options. The company also offers a range of ingredients that improve the texture and stability of a variety of foods and beverages. Many consumers are demanding products that are healthier as well as indulgent, and Cargill has the expertise and ingredients to help product developers meet both demands. Stop by the booth to learn about all of Cargill’s ingredient offerings and its capabilities to help food formulators develop products that consumers want. Cargill, cargill.com, Booth 2631

HEALTHIER TWISTS ON 1940s culinary classics from Tate & Lyle will celebrate IFT’s 75th anniversary. In what it is calling a “classic-meets-trending menu,” Tate & Lyle has developed product concepts like Reduced-Sugar Root Beer Craft Soda, Low-Sodium Crispy French Fry Sticks with White Cheddar Dipping Sauce, Gluten-Free German Chocolate Bundtini Cake, and Reduced-Calorie Soft-Serve Ice Cream Sundae Bar.

These treats will feature the company’s Dolcia Prima allulose, a sugar that is said to provide the mouthfeel and sweetness of sucrose without all of the calories, and Tasteva stevia sweetener, the zero-calorie sweetener that does not leave a bitter aftertaste. The company will also formulate product concepts with some of its fiber ingredients like Promitor soluble fiber and PromOat beta-glucan.

Tate & Lyle will present a new look and feel to its booth at IFT’s food expo. The new booth experience will visually demonstrate the company’s passion for food and its dedication to assisting food and beverage manufacturers to “take their products from ordinary to extraordinary.” Tate & Lyle, tateandlyle.com, Booth 1248

“CREATE YOUR MASTERPIECE” is the theme of ICL Food Specialties’ booth, and the company plans to highlight its gallery of functional ingredient solutions with a selection of on-trend prototypes. Savory Chicken Meatballs, Harissa Tzatziki Yogurt Sauce, and Creamy Caramel Delight Protein Beverage will show attendees how ICL’s ingredients can deliver texture and stability while improving taste. The company will also present at the New Products & Technologies Showcase on Monday, July 13, where it will demonstrate how the TARIPROT F1 ingredient can improve mechanically separated meat as raw material for sausage while lowering cost. ICL Food Specialties, iclfood.com, Booth 1240

START THE SUMMER off the right way at the David Michael booth, where attendees can attend a classic tailgate event with an on-trend twist. Of course, no tailgating party would be complete without an RV. David Michael’s Great Escape to Innovate RV will roll into McCormick Place after traveling the United States for the past year. Stop by the booth to take a tour of the RV and try some tasty tailgating fare like smoked bratwurst and pie-flavored milk shakes. David Michael, dmflavors.com, Booth 2626

BUILDING ON ITS 2014 IFT Innovation Award win, AlgaVia has planned some exciting events during IFT’s food expo as it presents its “best-in-class” portfolio of oils and whole food ingredients. The company, which is once again sponsoring Cooking Up Science, will feature San Francisco–based Chef Caroline Fey at 10:30 a.m. on Monday, July 13, in the Cooking Up Science demonstration area as she demonstrates how to incorporate AlgaVia Lipids and Proteins and AlgaWise Omega-9 Algae Oils into recipes. Can’t make it? Don’t worry. Fey will conduct live product demos at the AlgaVia booth throughout the event. The interactive demos will involve product concepts made with the AlgaVia and AlgaWise ingredients.

“Taking food further” is the mission of AlgaVia, and the company will bring the concept to life in a live 3-D chalk art installation throughout the course of IFT’s food expo. The company promises that food and art will intersect in a beautiful and thought-provoking way in a display in the main lobby of McCormick Place South.

Finally, the company will highlight its new line of AlgaWise Omega-9 Algae Oils. This includes AlgaWise Ultra Omega-9 Algae Oil, which has the lowest level of saturates and highest level of monounsaturates on the market, and AlgaWise High Stability Omega-9 Algae Oil, which can deliver low polyunsaturates and stability, according to the company. Solazyme, algavia.com, Booth 4741

WITH INNOVATION AS a key focus, Woodland Foods will show food formulators how they can take their products to the next level with ingredients that cover more than a dozen categories. Product developers can choose from ancient grains, heirloom beans, heritage rice, herbs and spices, and dried mushrooms, with many of these ingredients offered as organic, non-GM, or gluten-free. 

The company will feature two new ingredients. The first is butterfly pea flower, which is typically used to color foods and beverages, as its bright blue color disperses in liquid when soaked. When that liquid is mixed with an acidic ingredient like lime or lemon juice, it turns a shade of royal purple. 

The second ingredient that the company will introduce is umami dust seasoning specifically designed to heighten the umami taste naturally present in the foods to which it is added. It is made from umami-rich foods such as porcini and shiitake mushrooms, dried aromatics like garlic and onions, and powdered sun-dried tomatoes, as well as a custom blend of herbs and spices. Woodland Foods, woodlandfoods.com, Booth 1874 

THE MOBILE OIL Experts food truck is returning to IFT’s food expo. Join Chef Zach Hovan as he uses his culinary expertise to showcase Bunge Food & Ingredients’ portfolio of oils and grains in snack-sized product concepts. Attendees can also find Hovan at the Cooking Up Science area, where he will provide additional information about creating tasty, healthy products that consumers desire. 

Ancient grains continue to have their moment as Bunge’s milling division presents its line of ancient grains that includes quinoa, millet, and sorghum. The company also has ways it can help food formulators develop or reformulate gluten-free products. For added texture in products, add crunch with Bunge’s 3-D snacking and inclusion ingredients. Experts from Bunge’s oil division will give advice on handling the transition from partially hydrogenated oils to ingredients like its domestically sourced UltraBlends interesterified soybean oils. They will also guide attendees through the transfatsolutions.com tool to find the perfect ingredient solution for any application. Attendees can also learn about Bunge’s high oleic ingredients to improve product stability and shelf life. Bunge Food & Ingredients, bunge.com, Booth 1031

BY TRACKING CONSUMER insights and technical trends, the marketing and business development staff at Virginia Dare can determine the successful new products of tomorrow. With that, the company will highlight the theme of “Today’s Trends… Tomorrow’s Great Tastes” at its booth. 

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The wants and needs of Millennials, Baby Boomers, Hispanics, and health-conscious consumers will dictate which products will succeed in the marketplace. Furthermore, these consumers are seeking products that are more natural, clean label/free-from, non-GM, sustainable, ethically sourced, and traceable. Most importantly, though, trends today must translate into products that taste great since there is a lot of competition on store shelves.

The company will offer product concepts formulated with its flavor-masking systems, vanilla ingredients, and coffee and tea flavorings and concentrates, including the newest organic green tea and organic black tea concentrates. In addition to all of this, stop by the booth to learn about the outstanding food science students who have won the Virginia Dare Award, which the company has presented for more than 50 years. Virginia Dare, virginiadare.com, Booth 1226 

GRAINS AND FLOURS
For a variety of reasons, many consumers are looking to avoid gluten. To answer their demand for gluten-free alternatives that retain the taste and texture of traditional wheat-based products, manufacturers can look to ingredients such as ancient grains, corn, rice, and sorghum. And for those consumers who do eat wheat but are looking for baked goods with a more nutritious profile, sprouted whole grain flours provide the functionality of traditional flour without adding bitterness. Grains like wheat, oat, corn, and rice are used to produce flours and other ingredients that serve a variety of functions in food processing, particularly bakery production. Whatever the need, companies in this category can provide the right grain or flour for the job.

FORMED IN 2014 by ConAgra Foods, Cargill, and CHS, Ardent Mills draws on a network of more than 40 community mills and blending facilities to provide a range of traditional and organic flours, whole grains, custom blends, and specialty products. Its resources also include an artisan commercial bakery as well as a Mobile Innovation Center—a fitting complement to the company’s focus on creating new and useful ingredients for manufacturers. Ardent Mills’ Ultragrain whole wheat flour, for instance, delivers whole grain nutrition with the feel of white flour, and one iteration, Ultragrain High Performance, can provide stronger gluten, higher absorption, and improved performance at a lower cost. High-fiber Sustagrain barley, meanwhile, contains three times the dietary fiber of oats and corn flour and 10 times the fiber of brown rice. A range of ancient grains in flours and custom blends—including millet, quinoa, amaranth, and sorghum—offer a nutritionally rich, gluten-free solution. In addition, Ardent Mills offers sprouted grains; Sprouted White Spring Whole Wheat Flour is available, but sprouting capabilities can be applied to any product in the company’s portfolio. Ardent Mills, ardentmills.com, Booth 1254

FAMILY-OWNED AGRICULTURAL processing business Didion Milling has been storing, milling, and transporting corn products for more than 40 years. Didion produces a variety of corn ingredients for food applications, such as grits for use in cereals, malt beverages, and pizza; corn-meal for use in extruded snacks, baked goods, breads, and dry mixes; and corn flour for use in gluten-free products. Corn bran can add dietary fiber to cereals, breads, snack foods, and breakfast bars, and pregelatinized corn flour functions as a binding agent in extruded products and as a thickening agent in gravies and sauces. Didion Milling, didionmilling.com, Booth 754

WITH SEVEN PROCESSING plants in North America, Grain Millers specializes in custom milling and packaging to meet manufacturers’ specific requirements. The company offers conventional, organic, gluten-free, and non-genetically modified oats, corn, wheat, barley, rye, triticale, and flax seeds. Ancient grains include chia, quinoa, and teff, and the company can also provide natural oat fibers and hydrocolloids, functional flours, and dry blends. Its specialty ingredients range from natural sweeteners and industrial alcohol to tapioca starch and mustard. Grain Millers also offers a variety of soybeans, lentils, and peas. Grain Millers, grainmillers.com, Booth 4131 

FIND THE RIGHT oat for any application, sourced directly from growers for ensured freshness, from Richardson Milling. The company’s broad range of oat ingredients includes whole oat groats, steel-cut oat groats, large flake rolled oats, quick rolled oats, instant oat flakes, baby oat flakes, whole oat flour, and oat bran. In addition, Richardson can customize coated whole grains and oat clusters to manufacturers’ specifications. Flavor options include the Cocoa Espresso Energy Granola Cluster, which provides a boost of energy with the addition of vitamins B6, B12, and caffeine, and the High Protein Yogurt Granola Cluster, a soy-free variety made with whole grain rolled oats, whey protein crisps, and a yogurt-flavored coating. The Triple Berry Granola Cluster offers real raspberries, blueberries, and strawberries, and the Organic Ancient Grains Granola Cluster contains a blend of organic, whole grain oats, Kamut khorasan wheat, spelt, and quinoa and provides sweet brown sugar and maple notes. Clusters can also be enhanced with prebiotics, probiotics, and flavorings, as well as fortified with vitamins, minerals, and proteins. Richardson Milling, richardson.ca, Booth 3344

RIVIANA FOODS SPECIALIZES in rice, and the company offers a wide range of the ingredient for all manner of applications. White, brown, and precooked parboiled instant rice work well in side dishes and dinner kits, and white and brown parboiled milled rice retain a firm texture after cooking. Crisp rice, made from whole grain medium rice, offers clean flavor and crisp texture, and it can hold up better than extruded or batched crisp rice. It is available in a range of varieties, including tiny crispies. Riviana Foods, rivianaindustrial.com, Booth 1518

SK FOOD INTERNATIONAL provides a range of identity preserved, certified organic, and Non-GMO Project Verified ingredients. New ingredient offerings include whole, cracked, ground, and blended whole and sprouted grains, as well as the ancient grains teff and emmer. The company also supplies beans, lentils, and peas; grains that include amaranth, barley, quinoa, and rice; and seeds such as chia, flax, millet, sesame, and sunflower. In addition, SK Food can provide flours, flakes, meals, and grits in raw, precooked, and pregelatinized forms, made from ancient or cereal grains, dry edible beans, pulses, and soybeans. SK Food International, skfood.com, Booth 852

FUNDED BY FARMERS, the United Sorghum Checkoff Program is dedicated to the promotion of and research on all forms of sorghum. An ancient grain, sorghum is non-genetically modified, gluten-free, and cholesterol-free, and it is available in a range of forms, including syrup, flaked, and popped. It can be used as a wheat substitute and milled directly into a whole grain flour to create cookies, cakes, brownies, breads, pizza dough, pastas, cereals, pancakes, and waffles. Sorghum is high in fiber, iron, and protein, and it provides antioxidants and policosanols, which may have an impact on human cardiac health. United Sorghum Checkoff Program, sorghumcheckoff.com, Booth 3809

AT ITS CUSTOMER Innovation Center, Roquette America provides advanced laboratories for scientists and customers to work together on product development, as well as a culinary kitchen for prototype demonstrations and a pilot facility for product trials. In addition, Roquette offers algility, its high-lipid algal flour. This ingredient, which received GRAS status, is a GMO- and gluten-free whole food ingredient that can reduce calories, optimize fat, improve texture, and increase protein in food products. It also delivers a wealth of nutrients, providing the vitamin B12 equivalent to 4.8 servings of almonds and the potassium of 5.7 dried apricots. In addition, because it comes from microalgae, algility is an environmentally sustainable, renewable resource with clean label benefits. Roquette America, roquette.com, Booth 1726

SAUCES AND SEASONINGS
Seasonings and sauces transform foods from something that is just so-so at best to something that excites the palate, lets consumers experience the flavors of cuisines from around the world, and adds distinction to food products. Product developers have learned that many consumers want new experiences from their foods and have begun using spices that offer varying heat sensations, for example. They are also drawing on influences from Asian cuisines with sauces like mirin and hoisin joining soy sauce and sriracha. Sauces and seasonings are great ingredients to use to introduce the less culinarily adventurous to new flavors.

WITH SUPPLIER BASES around the island nation of Sri Lanka, Ishana Exports provides a range of spices from the region, including pepper, nutmeg, mace, cloves, and cinnamon in whole and ground forms. The main spice that it exports is pepper, and the company reports that it has a market share of more than 35% of pepper exported from Sri Lanka. It also supplies vanilla, tea, and coffee. The company’s organization on the island has allowed it to form business relationships with both international buyers and the farmers who grow the spices. One of the core ethics in Ishana Exports’ business plan is safeguarding farmers by paying a fair price. Ishana Exports, spiceyarena.com, Booth 138

USING DEHYDRATION METHODS through air drying, AD&FD produces dehydrated garlic, onion, shallot, ginger, horseradish, and Sichuan pepper. The ingredients are available in flakes, granules, and powders. AD&FD, ad-fd.com, Booth 5518

GLUTEN-FREE SOY SAUCE is made from non-GM soybeans and brewed using a solar fermentation process. The gluten-free version has the same rich savory taste and aroma as the version that contains gluten. It joins other gluten-free sauces from Lee Kum Kee like hoisin, sriracha mayo, and sriracha chili. Lee Kum Kee offers more than 200 products in more than 100 countries and has five manufacturing locations on three continents. This privately held and family-owned company dates back to 1888 with a mission to promote Chinese cuisine around the world. Its team of R&D experts in the United States and other countries develop Asian sauces from mainstream to more authentic and custom marinades and sauces. They draw upon their knowledge of global trends for food, flavor, and ingredients in their product development efforts. Lee Kum Kee (USA), lkk.com, Booth 458

TWO NEW LIQUID ingredients from Mizkan Americas will add distinctive flavors to different types of sauce applications as well as serve as a flavor enhancer to soups, food bases, and packaged meals. Denatured moonshine white whiskey is 40% alcohol, 80-proof, clear, and unaged whiskey that adds flavors ranging from tangy to savory to sweet in sauces, dressings, marinades, and more. The ingredient has a 12-month shelf life without refrigeration. Other denatured spirits Mizkan offers are denatured dark rum, light rum, bourbon, whiskey, white tequila, vodka, brandy, and nonalcoholic triple sec.

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The second ingredient Mizkan will highlight is organic apple cider vinegar, a 5%, 50-grain vinegar made from alcoholic fermentation and the juice of organically grown apples, adjusted with water to the specific strength. It is not pasteurized or filtered for clarity and is certified kosher and organic. Product developers can expect to get a 24-month shelf life without refrigeration of the vinegar. Mizkan’s line of vinegars includes regular apple cider vinegar, balsamic vinegar, white balsamic vinegar, malt vinegar, red wine vinegar, white wine vinegar, sherry vinegar, rice vinegar, seasoned rice vinegar, white distilled vinegar, and tarragon white distilled vinegar. Mizkan Americas, mizkan.com, Booth 1967

ENHANCE FLAVOR, CROSS product categories and cuisines, lower sodium, and provide clean label solutions by formulating products with sauces from Kikkoman Sales USA. In addition to these functions, the sauces add umami-rich flavors to applications without identifiable Asian character. From snacks to gluten-free products, the experts at Kikkoman will be at the booth to support customers’ process challenges and new product innovations.

Drawing on its expertise in brewing science and the company’s long history in the industry, Kikkoman has created Gluten-Free Tamari Sauce that provides soy sauce flavor to applications without gluten. In addition to gluten-free ingredient options, product developers are increasingly interested in ingredients and products that have bold flavors or ones with heat. To that end, Kikkoman offers its line of pan-Asian sauces that feature ingredients and flavors like sriracha, chili peppers, citrus, mirin, and more.

Kikkoman’s menu of product concepts illustrates ways that product developers can use the sauces to boost flavor, eliminate gluten, and reduce sodium. Try Teriyaki Flavored Popcorn made with Granulated Gluten-Free Tamari Soy Sauce, Southwest Lime Shredded Beef with Less Sodium Gluten-Free Tamari Soy Sauce, and Sriracha Ranch Dip with Sriracha Hot Chili Sauce. Kikkoman Sales USA, kikkomanusa.com/foodmanufacturers, Booth 1731

THE FULL LINE of French’s mustards, Frank’s RedHot hot sauces, Cattlemen’s BBQ sauces, French’s Worcestershire sauces, and French’s crunchy toppings help make products stand out with the taste and texture that consumers crave. The experts from French’s Flavor Ingredients will have product concepts that feature many of these ingredients and information on how they add distinctive appeal to many food applications. French’s Flavor Ingredients, frenchsflavoringredients.com, Booth 1271 

PROTEIN
Protein is one of the most talked-about food ingredients. Innova Market Insights named protein and protein fortification one of its 10 trends in 2015, and plenty of protein-packed foods are on grocery store shelves. Once a mainstay ingredient in bar and sports beverage applications, protein is showing up in cereal, pasta, snacks, desserts, and confections. Protein sources like soy and whey have large roles in protein fortification, but as the Innova research points out, manufacturers are also exploring new protein sources like pulses and microalgae. Product developers will have a chance to explore these protein ingredients and learn which ones function best in their product applications. Expect experts to be on hand to discuss the emerging research on protein, too. 

MOST PROTEIN-ENHANCED FOOD uses dairy or soy protein because these types of protein provide a complete complement of the nine essential amino acids. The challenges with using these ingredients are that they can be expensive (dairy) or often are genetically modified (soy), according to Dealers Ingredients, which has spent more than a year developing plant-based protein blends to help overcome these challenges. PROFI 100 and PROFI 200 are proprietary blends of vegetable proteins and soluble fiber that provide label-friendly ingredient solutions for adding protein to foods and beverages. They also provide the nine essential amino acids. Additionally, the ingredients reportedly do not require any masking for taste and will blend easily into beverage, soup, protein bar, pasta, cracker, cereal, and veggie burger applications. Dealers Ingredients, dealersingredients.com, Booth 104

PEA-BASED PROTEIN INGREDIENTS like pea protein isolate, pea protein concentrate, pea starch, and pea fiber will be highlighted. Pea protein is commonly marketed as high-quality alternative source of protein for vegetarian and vegan consumers. Shandong Jindu Talin Foods, jdtl.cn, Booth 1080 

LEMNOIDEAE IS THE plant source from which Parabel has extracted protein for its new ingredient, Lentein. The plant, which is referred to as water lentil, has high levels of protein along with other macronutrients and micronutrients like beta-carotene, polyphenols, lutein, calcium, iron, and omega-3 fatty acids. It also contains essential amino acids and branched chain amino acids at levels that are comparable to whey proteins and greater than other plant proteins like soy, reports the company. The stable green powder functions in chips, bars, and cereal clusters. Since it is soluble, is mixes into powders used for sports drinks and cold-pressed juices. The company plans to have beverage product concepts formulated with Lentein at its booth and will distribute copies of its white paper that details additional information about the ingredient. Parabel, parabel.com, Booth 126

REAL EGG INGREDIENTS provide functionality to bakeries and food manufacturing operations, performing essential roles like emulsification, binding, aeration, coagulation, and thickening, according to the American Egg Board, which will have plenty of information about these and more than 20 other functions of eggs. Additionally, egg ingredients are listed as “eggs” on product labels to meet consumer demands for clean and simple ingredient statements.

Stop by the American Egg Board booth to try samples of product concepts made with eggs. Learn about the types of further processed egg ingredients available and where to source them and discover how eggs help provide the great taste consumers expect from products. Attendees can pick up copies of the organization’s white papers that discuss the nutritional and practical side of egg proteins and compare and contrast real egg ingredients to alternatives.

Learn more about egg product safety and have any technical questions answered from American Egg Board expert Shelly McKee, who will be at the booth throughout IFT’s food expo. American Egg Board, aeb.org, Booth 2802

A PROTEIN POWERHOUSE is what Batory Foods calls itself, and it lives up to the name by offering a full line of both plant and animal-based proteins in different forms. These include commodity-based proteins available in bulk quantities (with protein values less than 80%) and more specialty, functional concentrates and isolates designed for specific applications. Since each protein source is subject to varying market conditions for pricing and availability, the company helps product developers understand these dynamics of sourcing and cost. Stop by the booth to learn about some of the other ingredients that Batory supplies, like sweeteners, dairy powders, fibers, oils and shortenings, starches, grains, fruit concentrates, and more. Batory Foods, batoryfoods.com, Booth 2136

BEVERAGE PRODUCT CONCEPTS will feature a new “whole bean” spray-dried soy milk powder as an alternative base for soy beverage makers currently using traditional whole soybean methods. To produce IVORY100 Spray Dried Soymilk Powder, Natural Products uses a proprietary spray drying process on whole dehulled soybeans, which retains the maximum nutrition of the bean while minimizing costs. With a protein content of 40%, the ingredient is used to formulate high-protein soy milk, grain-based beverages, instant powdered drink mixes, and dairy analogs such as soy yogurt and frozen desserts. Natural Products, npisoy.com, Booth 1501

FIBROUS PLANT PROTEIN pulp will fortify juice product concepts distributed at the NIZO Food Research booth. Researchers at the organization developed the plant protein pulp and the processing technology for it. The pulp is visible in juice applications, where it adds protein and texture. NIZO’s protein expert, René Floris, will speak about pea and legume proteins in session 116, “Protein Functionality and Process Interactions: A Cross-Source Investigation for Best Practices,” from 12:30 p.m. to 2:00 p.m. on Monday, July 13. NIZO Food Research, nizo.com, Booth 1718

NONHEXANE SOY PROTEIN ingredients are criticized for not having enough protein and being costly and too high in fat, reports Barry Nadler, president of Harvest Innovations. In response to this, the company has developed a nonhexane, non-GM soy protein ingredient that reportedly has a protein level that is higher than standard soy protein concentrates and just less than that of isolates. HIsolate 75/80 is made from non-GM and organic soybeans and is said to have comparable functional properties as the traditional hexan eextracted concentrates and isolates. The company has successfully tested the ingredient in extruded crisps and protein drinks and powders. Harvest Innovations, harvest-innovations.com, Booth 1305

LEARN THE BEST “whey” to reduce cost, improve nutrition, enhance texture, and reduce fat from the whey protein experts at Grande Custom Ingredients Group. Grande Bravo whey protein binds water and aids texture development. Grande Ultra whey protein isolates are made using a patented process to ensure the best clarity and flavor. Grande Custom Ingredients Group, grandecig.com, Booth 3731

ENZYMES
From clarifying juices to extending shelf life in breads to removing lactose from dairy products, enzymes play an important role in many facets of food production. They are derived from many different sources and have specific functions in food and beverage applications. Incorporating the right enzyme for the task at hand can help manufacturers increase yield, reduce costs, and deliver a higher quality finished product. Enzyme experts will be on hand to discuss product development challenges and offer suggestions for the perfect enzyme ingredients. 

LEARN ABOUT THE many specialty enzymes that Biocatalysts produces. Standard, off-the-shelf enzyme ingredients are available in a range of options and can be packaged and ready in as little as six days. The company can also custom-tailor existing enzymes to meet product developers’ needs or create something completely new through its Novel Enzyme Development service. These enzymes can be used in a variety of sectors within the food industry, including cheese production, fruit and vegetable processing, functional protein manufacturing, brewing, and baking. Enzymes, which are typically derived from plants, microorganisms, or animal tissue, can increase yield, reduce waste, and produce new flavors and better textures in food products. Biocatalysts, biocatalysts.com, Booth 4751

SINCE 1953, ENZYME Development Corp. has been providing its customers with personalized enzyme solutions that include custom blending and packaging. In the bakery sector, FRESH-N alpha amylases can extend shelf life in baked goods and improve fermentation, while ENZECO BROMELAIN proteases derived from pineapple are useful in certain crackers or continuous mix bread. ENZECO lactases reduce lactose levels in milk-related applications, and ENZECO pectinases can clarify fruit juices, reduce viscosity, and increase yields. Additionally, a range of meat-tenderizing enzymes can treat tough cuts of meat, including beef, pork, and chicken. They also work with seafood such as squid or clams. Enzyme Development Corp., enzymedevelopment.com, Booth 4527

WITH MORE THAN 50 years of experience in enzyme research and manufacturing, Enzyme Innovation offers custom enzyme formulations along with technical and enzyme application support. The company’s ingredients serve a range of food and beverage sectors. For beer brewing, Enzyme Innovation developed SEBrew Clear, a specialized haze clarification enzyme that can be added postfermentation that also has been found to degrade gluten to the point that it can no longer be detected. In bakery applications, the company’s enzymes can extend the shelf life of breads, improve dough handling, reduce staling, and increase control over crumb texture, color, taste, moisture, and volume. In fruit and vegetable processing, enzymes help increase production capacity and lower costs. Adding SEB Color Light, a proprietary blend of clarifying agents, results in sparkling, clear fruit juice, and the pectinase blend ExtractSEB Veg reduces viscosity in cloudy vegetable juice. Enzyme Innovation, enzymeinnovation.com, Booth 5513

CALLING ON A team of R&D experts, Novozymes offers innovative, cost-effective solutions to help customers maximize their resources while creating food products. The company provides a range of enzymes for use in dairy-related products, including lactases such as Lactozym Pure, which reduces lactose by breaking down glucose and galactose. Enzymes can be used to reduce salt content in processed meats while enhancing flavor, and they can be added to pastas and noodles to increase overcooking tolerance, reduce drying time, and increase firmness in products made from wheat flour. Enzymes can also help improve the emulsification properties of egg yolks and protect fruit and vegetables when being processed for use in yogurts and as toppings. Novozymes’ range of enzyme ingredients also encompasses sectors that include baking; brewing, distilling, and wine production; health and nutrition; and oils and fats. Novozymes, novozymes.com, Booth 3927

FLAVORINGS
Flavor is one of the factors that can drive sales. Flavor chemists influenced by the latest trends for global flavors, bold flavors, and even the fusion of flavors create flavorings that tap into these trends. Expect to see product concepts at the food expo that feature flavorings that capture the nuances of ingredients and foods from the Mediterranean, Asia, and Latin America, areas associated with three of the most popular cuisines today. 

JOIN THE FLAVOR experts at Innova Flavors as they showcase the new portfolio of flavorings under the Condiments Around the World program. The collection of authentic flavorings will take product developers on a tasting journey around the world. Some of the new flavorings include Greek Tzatziki, Middle Eastern Za’atar, Mexican Chamoy, Moroccan Harissa, and Chilean Pebre. As a partner with food processors, Innova Flavors develops customized meat and savory flavors with unique signatures for food products. Innova Flavors, innovaflavors.com, Booth 3351 

CHOOSE YOUR OWN adventure is how Sensient Flavors is challenging attendees at IFT's food expo. Drawing on its extensive consumer insights program, Sensient will guide attendees on a taste excursion that will inspire, engage, and build excitement about current flavor trends. Sensient will also examine what is driving consumer behavior and product preference to help product developers stay one step ahead of their competitors.

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Each day of the three-day food expo will bring a different focus. Some of the highlights include “Savory in Motion,” which will feature “category blurring” such as African blue basil–flavored water, and “Hybrids,” which are unconventional flavor pairings such as smoked Chantilly. During the event, attendees will sample product concepts that give a twist of favorite flavors and mix and match popular flavors like Indian spices combined with maple syrup. Sensient Technologies, sensientflavorsandfragrances.com, sensient.com, Booth 1931

ADD THE CHARACTERISTIC pepper-vinegar flavor of Tabasco Brand Pepper Sauce with McIlhenny’s new Tabasco Brand Spray Dry Flavor. Made from tabasco pepper mash, distilled vinegar, salt, and maltodextrin, the flavorful and easy-to-use powder elevates the flavor of baked goods, batters and breadings, sauces, soups, dressings, marinades, beverages, dry rubs, and seasoning blends. This light orange–colored powder is water soluble, allowing it to be used to add flavor and a bit of heat (it measures 2,500–7,500 Scoville heat units) to many beverage applications—both nonalcoholic and alcoholic. Its fine particle size and free-flowing quality makes it a convenient ingredient to use as a topical addition to applications like potato chips and extruded snacks. Tabasco Brands/McIlhenny, tabascoingredients.com, Booth 1906

FOR ALMOST 70 years, Prova has built a strong reputation as an expert in vanilla, cocoa, coffee, brown, and gourmet flavor notes that are used by food and beverage manufacturers. The company is a founding member of Vanille Durable Bemanevika, a nonprofit organization in the vanilla cultivation areas of Bemanevika, Madagascar, where the company supports more than 800 planters and curers and maintains strong partnerships with suppliers to make sure it sources the best raw materials for its ingredients. It also ensures traceability through an active local presence, and it is committed to promoting the health and well-being of the area’s children and their families, according to the company.

In addition to sourcing vanilla, the company offers cocoa and coffee flavors and extracts. It also works on cocoa extraction to produce liquid and dry cocoa extracts and cocoa products through processing technology that features large vertically integrated production capacities. Prova, provaus.com, Booth 3542

A LINE OF organic flavorings called 21st Century Flavors makes its debut at the IFT food expo. The flavorings, offered by Carmi Flavors, will be available in both liquid and powder forms with no minimum purchase requirements. The new organic flavorings join the company’s Flavor Depot line of standard ready-to-use flavorings and the Carmi Flavor line of custom-formulated flavorings. The company has been manufacturing liquid and powdered flavorings since 1979. Carmi Flavors, carmiflavors.com, Booth 2239

VEGETARIAN FLAVORINGS CAN duplicate the taste of meat and poultry without the use of animal proteins or animal by-products. Gold Coast Ingredients will introduce its Specialty Line of Vegetarian Flavors, which are available in powder and liquid form and can be made organic, non-GM, gluten-free, or MSG-free upon request. The flavorings can be formulated into marinades, seasonings, gravy bases, demiglaces, brines, stews, sauces, and soups. The Vegetarian Chicken Flavors come in a variety of flavor profiles, like grilled, roasted, boiled, and more with white, dark, lean, or fatty skin flavor profiles. The Vegetarian Beef Flavors are offered with different levels of doneness and fat content. Gold Coast Ingredients, goldcoastinc.com, Booth 2614

FLAVOR BASES FOR animal nutritional health and pharmaceutical products may make pets think they are getting treats instead of medicine, reports manufacturer Pet Flavors. The company has shown there is a 95%–99.9% free choice acceptance in companion pets of all types. Experts from the company can help provide cost-effective formulation and product development to product formulators who want to improve the palatability of their existing products, create line extensions, or develop entirely new products. Pet Flavors, petflavors.com, Booth 870

DELIVER ENHANCED TASTE with a wide range of dairy flavorings suited for food and beverage applications where creamy, cultured, buttery, and more are desired. Some of the dairy flavorings function as flavor enhancers, while many others help to mask the off notes from protein, fiber, and sweeteners. The food scientists at Edlong Dairy Technologies have even developed on-trend product concepts to show how the various dairy flavorings can solve product development challenges and formulate products with distinctive flavor appeal. Edlong Dairy Technologies, edlong.com, Booth 2602

CONSUMER INTEREST IN global cuisines is increasing in the United States, and many foods are becoming more mainstream. Ogawa has developed a new line of authentic Japanese flavorings that draw upon ingredients that are characteristic of the cuisine. The flavoring line features shichimi chili, wasabi, myoga ginger, matsutake mushroom, yuzu, yuzu pepper, sansho pepper, sesame, soy sauce, and shiso. Visit the company’s booth to try a variety of dip product concepts made with these flavorings. Ogawa, ogawa.net/english/index.html, Booth 3848

SHORT, FIERY, AND to the point, Spark is the name of Bell Flavors & Fragrances’ new trend program. The experts at the company have discovered new “sparks” for 2015 to inspire food formulating efforts in developing products consumers will buy again and again.

One of the 2015 Spark trends Bell has noted is “Well-Traveled Kitchen: Southeast Asia,” and it will offer samples of product concepts that illustrate the foods and flavors from the cuisines of Southeast Asia. Try bo kho bao (savory Vietnamese-style steamed bun), flavored white tea, chai cardamom beverage, hotteok (Korean pancake), and lychee and sweet potato cupcake. Bell Flavors & Fragrances, bellff.com, Booth 1267

LEAVENING AGENTS
Leaveners give bread, cakes, pizza, and other bakery applications their characteristic rise. In addition to sodium bicarbonate—baking soda—leaveners are available with potassium or aluminum, enabling bakers to create traditional baked goods while reducing sodium content. Innovations in this arena can also allow manufacturers to incorporate leavening agents whose release they can control, resulting in stable doughs and dry mixes.

CHURCH & DWIGHT’S ARM & HAMMER brand bicarbonates have helped baked goods rise for more than 160 years. Its sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate formulations were created to leaven cakes, cookies, crackers, muffins, biscuits, cereals, tortillas, pizza dough, pretzels, and confections. With a range of available formulations, including bicarbonate grades 1, 1TFF, 2, 3, 3DF, 4, 5, Tortilla Blend, Flow K potassium bicarbonate, and ammonium, ARM & HAMMER leaveners can be targeted to meet most baking requirements. Church & Dwight, ahperformance.com, Booth 4009

CUSTOM LEAVENING SYSTEMS under the InnovaPhase line “provide just the right amount of leavening, at just the right time,” according to the manufacturer Clabber Girl. The InnovaBake encapsulated leavening system, which features lipid-coated sodium bicarbonate, provides greater control by preventing premature CO2 release when water is added to dry mixes, protecting the baking soda until the product is heated in an oven. It can be used with tortillas, bakery, and pizza. The InnovaBake Frozen Batter/Biscuit Leavener is an encapsulated baking powder that provides reliable leavening of batter even when frozen for weeks or months. InnovaFresh, meanwhile, is a multiphase encapsulated fumaric acid that is released in phases, which can reduce the amount of calcium propionate and yeast needed in bread dough and can extend shelf life and improve texture in tortillas. Clabber Girl, clabbergirl.com/commercial/ingredients, Booth 4119

WITH MORE THAN a century of experience producing phosphate products, Innophos can provide the right ingredient for a range of food applications. The Textur-Melt line—an emulsifying salt—can be used in process cheese production, while dipotassium phosphate can stabilize nondairy creamers. Among many other baking solutions, CAL-RISE, a sodium-free leavening agent, provides rise without adding salt, and Donut Pyro, a sodium acid pyrophosphate designed for doughnut mixes, offers double-acting leavening action and can be used alone or with other acids. Innophos, innophos.com, Booth 1050

LEAVENING INGREDIENTS FROM Kudos Blends help manufacturers reduce sodium, increase potassium, and eliminate aluminum in foods. KUDOS potassium bicarbonate allows for up to 50% sodium reduction without affecting taste or overall quality; it is available in fine particles for bakery mixes and cake batters as well as in very fine particles for chemically leavened doughs. Potassium bicarbonate can replace sodium bicarbonate 1:1 in most applications and does not affect reaction rate. Making the switch can also allow manufacturers to increase potassium levels in their final products. Increasing dietary intake of this mineral is recommended by the World Health Organization to help reduce risk of cardiovascular disease, manage blood pressure, and maintain muscle strength. Though based in the United Kingdom, Kudos Blends maintains partnerships with U.S. and Canadian distributors that can move its ingredients throughout North America. Kudos Blends, kudosblends.com, Booth 2178

VITUSA PRODUCTS IS committed to providing quality products and services that meet or exceed their customers’ expectations. The company offers a portfolio of leavening agents, including ammonium bicarbonate, sodium bicarbonate, and potassium bicarbonate. A range of phosphates is also available, such as ammonium, magnesium, potassium, and sodium. Vitusa Products, vitusaproducts.com, Booth 4333

TEXTURE AND STABILITY
Texture is more than just creamy, chewy, or crunchy. Today, ingredient suppliers have developed sophisticated ways to measure and analyze texture and then translate that into a new lexicon that product developers can use to differentiate their products from the competition. Of course, the texture and any other attribute of food products does not matter if processing, transport, storage, and shelf-life conditions affect the stability of the finished product. That is why ingredient suppliers offer a range of gums, starches, fibers, and more that provide the necessary stability to foods and beverages.

RESPONDING TO BEVERAGE application challenges, TIC Gums has developed Dairyblend Acidified Beverage 120 and Dairyblend Acidified Beverage 880F to target texture and improve protein stabilization. Product concepts available at IFT’s food expo will address formulation challenges developers face when creating low-pH, ready-to-drink (RTD) beverages like drinkable yogurt and dairy-based smoothies with juice.

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Steven Baker and Dan Grazaitis, food scientists at TIC Gums, will present at scientific and applied sessions. Baker will discuss new hydrocolloid developments in gluten-free systems in session 027, “Ingredient and Methodology Strategies in Developing Gluten-Free Bakery Formulations,” from 10:30 a.m. to noon on Sunday, July 12. Grazaitis will talk about ingredient selection options for designing product texture and stabilization in session 061, “Formulating for Clean Label Products: Regulatory, Market Drivers, and Ingredient Selection Options for the Product Developer,” from 10:00 a.m. to 11:30 a.m. on Monday, July 13. TIC Gums, ticgums.com, Booth 1926

NEW INGREDIENTS IN the Vitacel brand as well as the brand Canadian Harvest will make their debut at IFT’s food expo. Vitacel Rice Fiber is suitable for clean label formulation and gluten-free products. With a dietary fiber content of 93%, neutral taste, and light coloring, the ingredient works in crackers, extruded snacks, and nutrition and cereal bars. Vitacel Vanilla Fiber has a subtle vanilla flavor, and this, along with its dark color and smooth texture, make it useful in sweet bakery and confectionery products. It has a dietary fiber content of 59%. The Canadian Harvest brand of ingredients includes oat fibers, specialty starches, stabilized brans and germs, cellulose fibers, and MultiFiber blend ingredients that enhance product functionality and provide added nutrition. J. Rettenmaier USA, jrsusa.com, Booth 719

DERIVATIVES OF KONJAC plant are made into gums and flours that provide thickening and gelling functions to a variety of foods. Longrun Newstar Food Group specializes in manufacturing and marketing different konjac ingredients for use in food applications. The company also offers kappa refined and semirefined carrageenan ingredients. Longrun Newstar Food Group, longrun-newstar.com, Booth 864

TO ADDRESS THE healthy food and clean label trends, Ceamsa developed an ingredient based on citrus fiber derived from citrus peel. Ceamfibre contains mainly insoluble fibers that can be used in food to boost the nutritional content and solve formulation challenges, according to the company. The ingredient can help reduce fat and cholesterol in bakery products, replacing up to 50% of fat in muffins, as well as replace eggs. It has a high waterbinding capacity of up to 10 times its weight, and it can bind oil up to four times its weight. Ceamsa, jfhydrocolloids.com, Booth 3818 

INGREDIENT EXPERTS FROM Agropur Ingredients will showcase their formulation and ingredient expertise within their four core food application focus areas: beverages, frozen desserts, bakery, and cheese. Agropur has incorporated healthful twists to each product concept it will offer, and the company will show how its ingredients can provide stability and enhance texture. An iced tea latte is made with milk protein isolate for a punch of protein and Keystone Gellan Gum. Capstone Anti-Caking Agents infused with sriracha and truffle-basil flavors provide a new appeal for reduced-fat and processed cheese products. Shredded cheese will fill sprouted wheat tortillas made with PZ-44 Dough Conditioner in quesadillas. Soft-serve lemon ice formulated with Keystone Stabilizer Systems will contain inulin and boast zero fat content; it will be a perfect palate cleanser to enjoy throughout the show. Agropur Ingredients, agropuringredients.com, Booth 961

POTATO-BASED INGREDIENTS THAT offer functional properties for a wide variety of food applications are provided to food manufacturers by KMC. The company plans to highlight its CheeseMaker ingredients for the replacement of milk proteins and present new concepts for white cheese alternatives and dairy-free block cheese. Its EmulsiForm ingredient can replace egg and is said to help formulate a safe and cost-reduced mayonnaise. The ColdSwell line of ingredients provide water-binding capabilities in many applications. KMC, kmc.dk, Booth 3812

A RECENTLY INTRODUCED sodium phosphate replacement ingredient, BindEASE, is said to increase yield and maintain the texture and flavor of chicken, pork, beef, and fish. Food manufacturers can use Foran Spice Co.’s BindEASE to maintain cook yields equal to products formulated with phosphates to produce a tender and moist product without changing the flavor or texture. 

The ingredient increases the ionic strength and water-holding capacity of meat and works synergistically with other ingredients. Comparative testing has shown that products containing BindEASE outperformed products containing no binders or phosphates and resulted in improved cook yields of 5%–10% in chicken and 10% in pork. Foran Spice Co., foranspice.com, Booth 535 

STABILIZE AERATED confectionery fillings, whipped egg whites, oil-in-water emulsions, mousse, coconut milk powders, and icings with CAVAMAX W6 from Wacker Chemical. The ingredient is a naturally occurring cyclic oligosaccharide enzymatically produced from starch. It is a nondigestible, fully fermentable water-soluble dietary fiber that helps aerate fatty and acidic products. Wacker Chemical, wacker.com, Booth 2102 

LEARN HOW THE Rousselot Synergy Systems line of functional gelatins and other ingredients can improve texture, stability, and emulsification in a range of food and beverage applications. AcidoGel gelling agent made from gelatin and pectin is used to produce stable acid aerated confections like marshmallows. NeutralGel blend of gelatin and pectin is said to texturize, mimic fat, promote flavor release, and improve stability. ResistaGel is particularly useful in preserving the quality of confectionery products in warm climate conditions. EmulsiGel blend of gelatins emulsifies and stabilizes oil-in-water emulsions. Rousselot, rousselot.com, Booth 2367 

NEW EMULSIFIERS FOR viscosity control and additional stability and to improve production efficiency will make their debut at IFT’s food expo. Palsgaard has developed AMP 4455 ammonium phosphate and three polyglycerol polyricinoleate oil binders and crystal promoters (OilBinder 01, OilBinder 02, and CrystalPromoter 41) for use in chocolate confection applications. To emulsify and stabilize soy-based beverages and ice cream, the company developed RecMilk 122, which contains monoglycerides, diglycerides, and carrageenan; ChoMilk 173 and RecMilk 131 for soy chocolate milk with suspended particles; and ExtruIce 252 and ExtruIce 278 for texture, creaminess, melting resistance, and other properties for soy ice. For baking and margarine applications, the company offers the nonhydrogenated, trans-fat-free, and non-GM emulsifiers DMG 0297 and PGE 1155. Palsgaard, palsgaard.com, Booth 519 

FOOD GRADE GUAR gums from the Edicol line have a viscosity range from 25 cps to 7,000 cps (1% solution), varying particle sizes, and different hydration rates. Softserve ice cream product concepts made with Sofeeze Soft Ice Cream Dry Mix powder will demonstrate the application of Edicol Guar Gum. Visit Lucid Colloids America’s booth each day to try a different flavor. Lucid Colloids’ joint venture company, Taiyo Lucid, manufactures Sunfiber, a partially hydrolyzed guar gum that is said to be tasteless and odorless and has almost no viscosity to produce a transparent solution in water. Taiyo Kagaku Co. globally markets the ingredient. The company also announced that it is expanding its operations by constructing three plants in India. Lucid Colloids America, lucidgroup.com, Booth 3856 

GUM INGREDIENTS WITH different functionalities, physical characteristics, and solubilities provide the thickening and gelling needed to stabilize and add texture to food and beverage products. Gum tragacanth swells rapidly in either hot or cold water to form highly viscous colloidal sols, or semigels, that act as stabilizing agents. Locust beam gum speeds coagulation in soft cheese, provides heat-shock resistance to ice cream, thickens pie fillings, and increases the softness of cake. Guar gum thickens aqueous solutions. Agar forms gels at concentrations as low as 0.04%. Gum arabic is widely used in the food industry, as it is water soluble and does not affect the aroma, flavor, or color of foods. Xanthan gum is another commonly used gum to thicken, suspend, and stabilize emulsion and other water-based systems. Gumix International, gumix.com, Booth 836

TO IMPROVE ALL types of bakery applications, Penford Food Ingredients offers a line of starches and ingredient systems. Some of the starch ingredients enhance moisture retention, preventing cakes and breads from drying out too quickly. Other starches and ingredient systems are specifically designed to reduce calories in baked goods by replacing fat and adding calories. There are also ingredients to replace eggs. Acid- and low-pH-stable starches ensure that the texture of fruit fillings is not too thin and not too thick and that they maintain stability through processing, transport, and shelf life without breaking apart or migrating into the baked product or packaging. Penford Food Ingredients, penford.com, Booth 2167

LEARN HOW STARCHES and maltodextrin from Grain Processing Corp. function in different product concepts. Formed, grilled chicken skewers will draw on PURE-GEL modified starch to achieve a 125% finished yield, and they will be served alongside sauces thickened and stabilized with PURE-GEL starch. INSTANT PURE-COTE modified starch will add sturdiness to multigrain crackers, ensuring they stand up to a savory hummus dip made with INSCOSITY instant modified starch to add moisture stability through refrigeration storage. INSCOSITY will also appear in dessert offerings, where it extends shelf life and product quality in frozen bakery items. A single-cup beverage pod will dispense coffee and tea beverages packaged with MALTRIN QD agglomerated malto-dextrin, which can add bulk to fill space in the package and quickly disperses in beverages to add body and build mouthfeel. Grain Processing Corp., grainprocessing.com, Booth 2607 

STARCHES FOR MANUFACTURERS looking to reduce fat, calories, or sodium in their products will be featured at the MGP Ingredients booth. The company’s Fibersym RW, a resistant wheat starch, can boost dietary fiber—delivering a minimum 85% total dietary fiber—while lowering fat and calorie levels. With a smooth texture, neutral flavor, and white color, the ingredient can be incorporated without affecting the product formulation. The line of Midsol specialty wheat starches, meanwhile, can reduce sodium content in soups, sauces, and similar applications. MGP Ingredients, mgpingredients.com, Booth 2563

CHOCOLATE
Global demand for chocolate continues to soar. But with cocoa beans in shorter supply and prices on the rise, manufacturers must find ways to impart chocolatey taste and create premium cocoa products without passing costs on to consumers or sacrificing quality. Ingredient suppliers in this category offer innovative ways to maximize the flavor of their cocoa ingredients and ensure that consumers are more than satisfied with the results.

FOR MORE THAN a century, Archer Daniels Midland’s deZaan brand has offered an expansive portfolio of cocoa powders, available in a range of color and flavor options, giving manufacturers the opportunity to choose the powder best suited to the product at hand. To meet the rising consumer desire for natural products, deZaan has focused its development efforts on providing ingredients for these applications. The company will showcase its newest cocoa powder, which was created using a unique technology developed by the company. In addition, deZaan can provide manufacturers with premium cocoa butter, liquors, and chocolates, including those produced at its facility in Manage, Belgium. ADM Cocoa, adm.com/en-US/products/Cocoa/brands/Pages/deZaan.aspx, Booth 119

AS A GLOBAL leader in creating high-quality chocolate and cocoa products, Barry Callebaut provides a comprehensive range of ingredients for food manufacturers. Its chocolate ingredients take a variety of forms, from aromatic, superior-quality handpicked Terra Cacao and Origin chocolate sourced from remote parts of the world to functional chocolates for use in creating products for consumers with food intolerances. Cocoa powder, butter, liquor, and nibs are also available. Barry Callebaut, solutions.barry-callebaut.com, Booth 3526

AT ITS BOOTH, Global Organics will sample Agostoni brand certified organic chocolate ingredients, which can be used in a range of applications, including baked goods, snack bars, cereals, and beverages. The ingredient portfolio includes dark and white chocolate chips and chunks in several sizes, as well as organic or non-genetically modified chocolate couvertures that can be used for enrobing and molding or in ganache. Global Organics also supplies complementary ingredients that can be combined with chocolate, such as EcoSocial All Fair certified organic cane sugar, organic coconut products, and organic Class I caramel products. Global Organics, global-organics.com, Booth 1577

AS THE LARGEST cocoa processor and ingredient chocolate supplier in North America, Blommer Chocolate Co. provides comprehensive business solutions for domestic and international customers across the confectionery, baking, and dairy industries. In addition to its dark and milk chocolate, Blommer can supply a wide variety of other ingredients, including cocoa powders; specialty, confectioner, and functional coatings; white chocolate; ice cream coatings; Signature Line premium boxed chocolates; and drops and chunks. Organic and Rainforest Alliance Certified products are also available. Blommer Chocolate Co., blommer.com, Booth 4250

DAIRY
Protein has been an important consideration for consumers for some time, and there seems to be no end in sight for this trend. With some studies promoting the benefits of including protein at every eating occasion, there is an opportunity for manufacturers to include it in snacks, beverages, and desserts, as well as at traditional meals. Dairy offers a convenient, nutrient-rich way to amplify the protein content of foods while providing additional functional benefits—and flavor—to products.

BUTTER BUDS SUPPLIES functional, concentrated dairy flavors to food manufacturers around the globe. The company transforms butter, cream, and cheese using a proprietary enzyme modification process to create full-bodied dairy flavors with minimal fat and cholesterol. The Butter Buds ingredient provides as much as 80 times the flavor strength of real butter, while Cream Buds and Milk Buds, derived from sour cream and milk, provide dairy flavor, fatty mouthfeel, flavor masking, and ingredient cost savings at low application levels. Butter Buds, bbuds.com/food-ingredients, Booth 1019

THE STATE-OF-THE-ART INNOVATION Center at Dairy Farmers of America is where food scientists experienced in product commercialization and customized formulas take advantage of its formulation labs and pilot plant to create dairy and food products for national companies. A co-op with contract manufacturing facilities for beverages, ingredients, and cheese, DFA’s products include coffee dairy beverages; nutritional, energy, weight loss, and protein drinks; and coconut waters. Dairy Farmers of America, dfamilk.com, Booth 3806

SOURCED FROM LOCAL milk, Grassland Dairy Products’ portfolio of dairy ingredients deliver true dairy flavor and functionality. The company’s specialty ingredients include milk proteins at various concentration levels, milk protein isolate, milk permeate, and enhanced nonfat milk solids, along with buttermilk powder, nonfat dry milk, and butter and anhydrous milk fat for industrial use. Grassland Dairy Products, grassland.com, Booth 3902

BOASTING THE ABILITY to transition milk from its owned-and-operated milking parlors to final packaging within 24 hours, Idaho Milk Products offers dairy ingredients for a variety of applications. It produces 70%–85% milk protein concentrate and isolate powders under the IdaPro brand name, which deliver casein and whey proteins at the same ratio found in fresh milk with excellent solubility and emulsifying capabilities. Idaho Milk Products, idahomilkproducts.com, Booth 3409

INGREDIA PROMOTES THE milk produced by the 1,200-member cooperative group La Prospérité Fermière based in the Nord/Pas-de Calais region in France. The company comprises three business units: Ingredia Essential, which supplies liquid milk and dairy powders; Ingredia Functional, which creates native milk proteins and functional systems for the food and nutrition industries; and Ingredia Nutritional, which produces natural bioactive ingredients for the health and nutrition industries. Ingredients include powdered skim and whole milk, powdered cream, milk and whey permeates, native non denatured milk protein concentrates, isolates, micellar casein isolates, and non denatured whey protein isolates created with continuous membrane filtration. Ingredia, ingredia.com, Booth 2560

BACKED BY ITS team of experts and pilot plant capabilities, Land O’Lakes can create custom dairy solutions to meet manufacturers’ needs. Ingredients offered include dry cheese powders and dairy seasonings that can add the flavor of butter, cream, and sour cream to prepared foods. The company also supplies natural and process cheeses in a variety of flavors and classifications. Its milk powders are available in nonfat, whole, and buttermilk varieties and can be used in a range of applications, from confectionery, bakery, and ice cream to beverages to nutrition bars. High-performance butters, butterfats, and blends, meanwhile, add sweet cream flavor in applications that include bakery, confectionery, ice cream, and sauces. Land O’Lakes, landolakes-ingredients.com, Booth 2512

A WHEY PERMEATE ingredient, VersiLac, from Proliant Dairy Ingredients, provides a cost-effective source of dairy solids that can replace whey or nonfat dry milk in most formulations. According to the company, controlled studies showed that the ingredient could also replace 10%–25% of salt, sugar, cocoa, butter, or cheese powder in select bakery, confectionery, savory, and beverage applications; it can also be used to replace dextrose, maltodextrin, or corn syrup solids. Proliant Dairy Ingredients, proliantinc.com/dairy/about, Booth 1212

THE U.S. DAIRY Export Council intends to show attendees how the dairy industry can work side-by-side with manufacturers to create new products that align with popular health and wellness trends. It will serve a variety of bites that highlight some of the hottest consumer trends, such as a high-protein pudding snack that answers consumers’ desires for ways to boost protein intake throughout their days. Whey protein “meatballs,” meanwhile, demonstrate how dairy can appeal to eaters looking for alternative protein sources. A savory kimchi pancake explores both the move toward more adventurous, globally inspired dishes and the fermented food trend, which is associated with added health benefits such as safety and digestibility.

Dairy ingredients can easily answer those trends while providing functional properties, flavor, nutritional benefits,and value. U.S. Dairy Export Council, usdec.org, Booth 1043

SWEETENERS
The sweeteners from which product developers can choose is as varied as ever. High-intensity sweeteners continue to be used, especially in combination with other sweeteners to provide specific sweet taste impact. Plant-based sweeteners like stevia and monk fruit are offered up to manufacturers that want to appeal to consumers who perceive these as more natural ingredients. Then there are standbys like sugar, molasses, honey, and others that each provide distinct flavors and functions to foods and beverages.

A NEW LINE of organic and kosher-certified crystallized grape sugars offered in the United States will enhance fruit-based and fruit-flavored products like pies, jams, jellies, yogurts, confections, and beverages. Crystal Dextrogrape, Crystal Fructogrape, and Crystal Sweetgrape are derived 100% from grapes using a patented process and produced in one of the largest grape-growing regions of Europe. Ciranda, ciranda.com, Booth 1684

A SELECTION OF sweetener ingredients, including acesulfame K, aspartame, and sucralose, is offered from Vitasweet, which develops, produces, and sells these and other ingredients. The company also provides technical support to customers formulating with its line of high-intensity sweeteners and has built a distribution network around the world. Vitasweet, vitasweet.com.cn/en-us, Booth 4262

SHELF-LIFE STUDIES have shown that products sweetened with sucralose retain their sweet flavor profile throughout extended shelf life. Archer Daniels Midland now offers VivaSweet sucralose for use in virtually any food or beverage. In addition to having extended shelf life, the zero-calorie sweetener is heat stable and stable over a broad range of pH conditions. The ingredient also blends well with other sweeteners. VivaSweet is part of a wider selection of sweetener ingredients that ADM offers. The company will highlight this ingredient from its sweetener line as well as other ingredients like Clarisoy soy protein for protein fortification of beverages and the Textura line of bean, fiber, and whole grain inclusions. Also featured will be ingredient offerings like flavorings, naturally derived colorings, cheese powders, seasonings, mint extracts, and stevia from ADM’s WILD Flavors & Specialty Ingredients business. ADM, adm.com, Booth 2818

EACH NATURALLY DERIVED sweetener imparts its own taste and functional properties. It is important that product developers understand the nuances of sweeteners, whether they are used alone or in combination with other sweeteners in finished products, since each application has its own requirements. The experts at Steviva Ingredients help product developers capitalize on synergies between sweeteners and other ingredients. By doing this, they can achieve a reduction in the use of more expensive ingredients and maximize efficiencies at the bench and in the pilot plant.

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At the booth, attendees will have the opportunity to learn about Steviva Ingredients’ naturally derived high-intensity sweeteners, polyols, and customized sweetening systems such as Nectevia fortified agave nectar with stevia, Erysweet+ stevia and erythritol blend, and MonkSweet+ stevia and monk fruit blend. Try a variety of sugar-free beverage concepts made with these ingredients. Steviva Ingredients, stevivaingredients.com, Booth 5213

BELGIAN PEARL SUGAR is freeze-thaw stable and bake stable, and it adds texture and sweetness to waffles, doughnuts, confections, and ice cream. Bakers can find them especially appealing as decorations to top products or as inclusions. Product developers can choose from a range of colors and flavors, which will be on display during IFT’s food expo. Couplet Sugars, a 160-year-old family-run business, manufactures pearl sugar, coated pearl sugar, colored and flavored sugar, icing sugar, and fondant powder available for distribution to food manufacturers around the world. Couplet Sugars, coupletsugars.com, Booth 4163

LEARN HOW ONE small leaf of stevia can make a big impact by helping farmers in communities that grow stevia and reducing billions of calories in foods and beverages consumed around the world from representatives at PureCircle USA. The company will showcase its newest ingredient, Sigma-D, a dairy-specific stevia ingredient that is said to perform on parity with sugar, in product concepts distributed at the booth and during its Cooking Up Science session with pastry chef Andy Chlebana. PureCircle USA, purecircle.com, Booth 102

AN INNOVATIVE, NATURALLY derived sweetener with the attitude of “don’t call me honey” is the highlight at the booth of Briess Malt & Ingredients. BriesSweet White Grain Sorghum Syrup looks and smells like wildflower honey in yeast-risen breads, but this syrup, which is produced from the grain of the white sorghum plant, functions as an alternative to honey and other sweeteners like corn syrup, sugar, brown rice syrup, malt extract, and more. Try samples of bread and lemon jelly made with the BriesSweet White Grain Sorghum Syrup at the company’s booth. Briess Malt & Ingredients, briess.com, Booth 4231

USING NON-GM RICE and tapioca starch as the raw materials, Sweet Additions produces the GrainSweet line of syrups as sweetener alternatives particularly suited to certified organic products. The company’s innovation team can assist food formulators in achieving the desired sweetener profile, texture, body, and flavor characteristics by using a variety of sugar profiles and dextrose equivalents. The rice and tapioca syrups that are part of the GrainSweet ingredient line are also alternatives to corn syrup. Sweet Additions, sweetadditions.com, Booth 115

A ZERO-CALORIE SWEETENER, Astraea is the newest addition from Matsutani America to the U.S. market. It can be used in reduced-calorie products without leaving an aftertaste and helps regulate blood sugar and lower lipid accumulation in the body, according to Yuma Tani, deputy manager of R&D at Matsutani. The ingredient is a monosaccharide and plant-based sugar—one of approximately 50 that exist in nature, reports the company. Since 2011, Matsutani has distributed the sweetener in Europe and Japan under different brand names. Matsutani America, matsutaniamerica.com, Booth 2621

FAIR-TRADE CANE SUGARS and verifired non-genetically modified sweeteners are available. Other sweeteners include molasses, honey, malt, tapioca syrup, agave, rice syrup, rice syrup solids, fondant and icing sugars, and nutraceutical sugars. Domino Specialty Ingredients, dominospecialtyingredients, Booth 1712

NATURALLY DERIVED AND organic sweeteners of all types help add the desired sweet taste to foods and beverages. The line includes brown rice syrup, rice maltodextrin, rice solids, tapioca syrup, tapioca starch, agave syrup, inulin, sugar, evaporated cane juice crystals, invert syrups, molasses, honey, and barley malt syrup. Suzanne’s Specialties, suzannes-specialties.com, Booth 1277 

FATS AND OILS
One of the most discussed topics in the area of fats and oils is trans fat. First came the U.S. government’s mandate to label the trans fat content of foods and beverages on the Nutrition Facts Panel. Now the industry awaits the U.S. Food and Drug Administration’s decision on whether it will make its proposal to remove the selfdetermined Generally Regarded As Safe (GRAS) status of partially hydrogenated oils (PHOs) permanent. Reformulating products without PHOs is not the only issue addressed by oil manufacturers; ensuring stability and longer fry and shelf lives are important, too.

JOIN FOOD NETWORK’S Cutthroat Kitchen winner and Cupcake Wars contestant Chef Emily Ellyn as she shares her not-so-secret ingredients to her success at the IFT Cooking Up Science demo. There she will prepare a funnel cake cupcake recipe made with high oleic and interesterified soybean oils on Monday, July 13, from 1:30 p.m. to 2:00 p.m.

An oils expert will join Ellyn at the demo to speak about the latest high oleic soybean oil functionality and consumer sensory test results and the benefits of the oil, including extended fry life and less buildup on equipment.

Come meet Ellyn at the Qualisoy booth on Sunday, July 12, and Monday, July 13, where she will distribute samples of the funnel cake cupcakes topped with a frosting made with interesterified soybean oil and pieces of funnel cake fried in high oleic soybean oil. Experts from Qualisoy and farmers from the United Soybean Board will share their expertise about soybean oils. Attendees can stop by the booth to enter a drawing for a drone. Qualisoy, qualisoy.com, Booth 2058

OVER THE LAST decade, Richardson Oilseed has concentrated its R&D resources on developing oils that are functional drop-in solutions to replace partially hydrogenated oils. Both food processors and industrial bakeries can find a range of canola-based oils, margarines, and shortening to meet their product development specifications. Richardson Oilseed, richardson.ca, Booth 3344

DAILY COOKING DEMONSTRATIONS and samples that feature Plenish high oleic soybean oil are planned at the DuPont Pioneer booth. Plenish has 0 g of trans fat and enhanced stability in frying applications and consumer packaged goods. DuPont Pioneer, plenish.com, Booth 3702

AS ONE OF the largest agro-industrial groups within the edible oils and fats industry in Ecuador, Danec produces value-added and tailor-made fats and oils for a wide range of food and beverage applications. Its latest ingredient, Sioma, is an unsaturated red palm oil that maintains its naturally occurring amounts of vitamin A and vitamin E. The Sioma ingredient portfolio features red cooking and salad oils, red shortening, and palm nut oil.

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Danec plans to highlight its portfolio of specialty fats for the chocolate and confectionery industry, including Cocoa Butter Substitutes and Milk Fat Replacers. In addition to these ingredients, the company will also showcase trans-fat-free and reduced-saturated-fat ingredients. These include oils and shortenings for deep-frying applications and the production of cookies and baked goods. Danec, danec.com, Booth 218

AS A VETERAN in the trans-fat-free arena, AAK has manufactured value-added, no trans-fat vegetable oils for bakery, dairy, and confectionery applications for more than 10 years. Specifically, the company offers trans-fat-free oil ingredients for bakery mixes, laminated dough, icing systems, confectionery coatings, cream filling systems, and whipped toppings. The company reports that its ingredients are derived from renewable crops that are grown and sourced responsibly. As a founding member of the Roundtable on Sustainable Palm Oil, AAK works to bring this responsibility in growing and sourcing to the local communities and global customers it serves.

AAK will offer both sweet and savory product concepts that showcase non-partially hydrogenated vegetable oil ingredients in confectionery and baking applications such as velvety coatings, buttery centers, creamy fillings, and flaky pastries. AAK, aak.com, Booth 1667

WITH CLOSE TO 80 years of industry and market knowledge, Columbus Vegetable Oils, a women-owned business, develops and offers hundreds of different types of oils, ranging from commodity oils and olive oils to organic ingredients and non-GM oils and more. These oil ingredients are available as straight ingredients or complex oil blends that are analyzed and packaged in a variety of types and sizes. The oil experts at the company are available to assist customers with simple or custom-made ingredients or match a certain specification or function in a custom application, process, or finished product. Columbus Vegetable Oils, cvoils.com, Booth 314

TO MEET THE changing needs of product developers and culinary professionals, Dow AgroSciences developed Omega-9 Oils. The company used traditional plant breeding techniques to create oils with an increased shelf life, longer fry life, and a light, clean taste. The oils have zero trans fat, are the lowest in saturated fat, and are high in monounsaturated fat. Dow AgroSciences, omega-9oils.com, Booth 515

AT THE SOY Connection booth presented by the United Soybean Board, experts will answer questions about soybean oil and soy protein. They will also present data on consumer attitudes about fats and oils and their purchasing habits.

Visitors to the booth can sample product concepts made with soy ingredients, play interactive games, and enter a prize giveaway. The organization is involved in session 088, “Insights Into the Supermarket Shopper,” on Monday, July 13, from 2:15 p.m. to 3:45 p.m. United Soybean Board, soyconnection.com, Booth 2363

PALM FRUIT IS the source of IOI Loders Croklaan’s sustainable, partially hydrogenated oil–free ingredients. At its Creative Studio located at its headquarters, the company’s food scientists consult with customers on how stable and cost-effective palm oil and shortening ingredients can solve product development challenges, particularly those faced when removing partially hydrogenated oils from formulations. Many of the experts will be on hand at the company’s booth, ready to explain how palm oil and shortenings can improve baking applications and coatings and filling for confectionery, replace dairy fat, provide creaminess to margarines and spreads, and offer stability to frying processes. The company’s Go No PHO website (go-no-pho.com) details all of its ingredient options for trans fat alternatives. IOI Loders Croklaan, croklaan.com, Booth 926

NUTS, SEEDS, AND LEGUMES
Nutrient-dense ingredients on their own, nuts, seeds, and legumes also serve as functional food ingredients, particularly the different forms and derivatives of them such as ground, flours, oils, and proteins. Whole nuts and seeds add texture, flavor, and visual appeal to foods while legumes like lentils and beans are value-added ingredients in packaged soup and rice products. Now ingredient manufacturers are emphasizing the functionalities of peanut and tree-nut oils in applications like baked goods, dressings, and marinades an dpointing out how bean and lentil flours serve as thickening agents and texture enhancers in a number of food applications.

FOR FRESH SNACKING inspiration and much more, visit the booth of the Almond Board of California. On Sunday, July 12, the organization will showcase the versatility of California almonds in a Cooking Up Science demonstration with Richard Cusick of Evolution Artisan Confections. John Csukor, chef with KOR Food Innovation, will also be available to discuss and address development challenges in California Almond Solution Sessions. Visit the booth to meet with Csukor or schedule an individual or smallgroup session at any time during IFT’s food expo to learn more about formulating with almonds.

The Almond Board of California will sponsor two sessions during the scientific and applied sessions. The first is session 078, “Appetites and Applications: Satiety’s Influence on New Product Trends and Development,” from 12:30 p.m. to 2:00 p.m. on Monday, July 13. The second is session 102, “Making Life Cycle Assessment Meaningful for Producers, Suppliers, and Consumers,” from 10:30 a.m. to noon on Tuesday, July 14. Almond Board of California, almonds.com, Booth 1902

EXPERIENCE THE LAUNCH of the first-ever line of almond flour from Blue Diamond Almond Global Ingredients Division. The ingredient was developed to help food manufacturers expand their formulation possibilities and contribute to the nutritional enhancement of foods. The almond flour can be used as coatings for fish and chicken, thickening agents for sauces and soups, and texture enhancers to help crackers stay crispy longer. It can also be used in bakery applications to help these products remain moist. The company also points out that the almond flour can be easily substituted for traditional flours in existing recipes without affecting taste or texture. Blue Diamond Almonds Global Ingredient Division, bdingredients.com, Booth 4134

PEANUT AND PECAN ingredients in all forms provide product developers with non-GM and gluten-free options for both sweet and savory applications. The line includes peanuts, peanut oil, peanut flour, peanut hull and fiber, peanut meal, whole in-shell pecans, pecan meal, and pecan halves, pieces, and granules. Golden Peanut and Tree Nuts, goldenpeanut.com, Booth 2809

LENTILS, PEAS, BEANS, and chickpeas from farmers in Canada, the United States, Turkey, Australia, China, and South Africa are shipped to more than 100 countries by AGT Food & Ingredients. Foods like these are sold in bulk or used in soups, prepared meals, and packaged foods. Their derivatives also function in a wide range of food applications as ingredient that add protein or fiber. The company produces the PulsePlus line of pulse bran, protein, flour, and semolina ingredients. AGT Food & Ingredients, agtfoods.com, Booth 1938

AS A LEADER in soy processing, CHS offers a variety of soy ingredients in both conventional and non-GM varieties. These include soy protein concentrates, soy protein isolates, Honeysoy flour, Ultra-Soy dry textured vegetable proteins, Imagic textured vegetable proteins, and Supertex blend of isolated soy proteins and other vegetable proteins. CHS is a farmer-owned cooperative with experts available to work with its customers to develop application-specific formulations. CHS, chsinc.com, Booth 2669

HAZELNUTS HAVE SWEET, buttery, and toasty flavor notes, a distinctive texture, and plenty of nutrients. Turkey is the leading global hazelnut producer and exporter, and the Turkish Hazelnut Promotion Group serves as a food industry resource for education and product development support. Experts at the booth will provide information about educational resources and are willing to meet one-on-one to give customized support to food formulators. Turkish Hazelnut Promotion Group, hazelnutsfromturkey.com, Booth 221

FRUITS AND VEGETABLES
Product developers realize that fruits and vegetables are valueadded ingredients in food and beverage products. They add color, flavor, and texture, and consumers often perceive productsthat contain them to be healthier than those that do not. Fresh fruits and vegetables are great, but they are not always practical in a packaged food that is meant to be shelf stable over a period of time. Ingredient alternatives that product developers can use in applications like cereal, bars, bakery products (including mixes), confectionery, and packaged goods like stuffing, rice mixes, and more come in a range of sizes, shapes, and forms. Attendees will have the chance to taste and touch many of these fruit and vegetable ingredients.

MADE FROM CONCORD and Niagara grapes mixed with other fruits, FruitWorx, a new ingredient from Welch’s Global Ingredients Group, is perfect for snack foods, trail mixes, cereal bars, baked goods, and many other applications. An ultrarapid concentration process is used to quickly condense the nutrients and flavors of the fruits into pieces of various shapes and sizes that can be used as coatings or inclusions. Experts from the company will be available to discuss how product developers can use FruitWorx fruit pieces in their formulations. Welch’s Global Ingredients Group, welchsgig.com, Booth 2380

WHEN IT COMES to dehydration, PowderPure reports that it has developed energy-efficient, high-quality, and economical technology to produce its fruit and vegetable powders that retain nutrients, flavor, and color without using additives. This allows manufacturers to list ingredients like strawberry, kale, and sweet potato without listing maltodextrin or cornstarch. The proprietary drying technology called Infridri uses targeted wavelengths of natural light to target water molecules and evaporate them within minutes without affecting the antioxidants, vitamins, and minerals in the fruits and vegetables. The company, which is located in Oregon, sources most of its fruits and vegetables from regional farms in the Pacific Northwest. PowderPure, powderpure.com, Booth 2377

THE POTATO’S VERSATILITY as both a food and ingredient is in the spotlight at the Keystone Potato Products’ booth. All-Natural Dehydrated Potato Flakes and All-Natural Dehydrated Potato Flour are used in fillings, entrées, pierogis, pasta, snack foods, baked goods, and glutenfree dough. They also function as a binder and thickening agent. Check out the company’s fresh-cut potato offerings in french fry cut, diced, whole peeled, halves, quarters, and more either fully cooked, par-cooked, or raw. Many are available with or without peels. Keystone Potato Products, keystonepotato.com, Booth 4943

BERRIES ARE MOST delicious during their peak season of summer, but thanks to Summer Berry Ingredients from Van Drunen Farms, berries can be enjoyed year-round. The company’s freeze-dried blueberries, strawberries, raspberries, and blackberries are alternatives to fresh berries, which spoil quickly. For applications that require piece identity, there are drum-dried blueberries, strawberries, raspberries, and blackberries, which come in flake or powder forms. Many of the freeze-dried and drum-dried berry ingredients are offered in organic or conventional varieties, while all are certified kosher. Low-moisture blueberries add blueberry flavor and just a bit of sweetness in applications that are required to have a hint of sweet to them. All of the Summer Berry Ingredients provide a longer shelf life, offer easy handling and storage, and retain much of their original color and flavor. Van Drunen Farms, vandrunenfarms.com, Booth 3937

LIGHTLY SWEETENED FRUIT ingredients in the MicroDried Plus line add texture and flavor to products to drive consumer appeal. Milne Fruit Products recently added the three MicroDried Plus ingredients to its MicroDried collection. They are available in three fruit varieties: aronia, blueberry, and cranberry. The aronia and blueberry versions are offered in whole fruit pieces, and the cranberry comes in whole and halves. The MicroDried Plus ingredients have low water activity and great bulk density for use in confectionery and hot and ready-to-eat cereal applications. Milne Fruit Products, milnefruit.com, Booth 1920

FREEZE-DRIED FRUITS CAN be stored for long periods of time. The freeze-drying process removes most of the moisture from fruit (about 3% moisture remains) using a very low temperature under vacuum. What results is a piece of fruit that is about 10% of its original weight but with the same volume. Freeze-dried fruits have a concentrated flavor, and their color is retained. Mercer Foods also offers freeze-dried vegetables. These ingredients are used in a wide variety of products, and the company even offers a selection for use in pet food. Mercer Foods, wolfcanyon.com, Booth 4326

DRIED INFUSED CRANBERRIES, blueberries, cherries, apples, strawberries, and mangoes and specialty ingredients like orange peel add texture, sweetness, and nutrients to many products as well as drive consumer appeal. Soft-N-Frozen fruits can be added directly to ice cream, yogurt, sorbet, and frozen dairy and nondairy products. Graceland Fruit, gracelandfruit.com, Booth 3517

DISCOVER HOW BLUEBERRIES feed food and beverage product development from experts at the U.S. Highbush Blueberry Council. Attendees will learn about blueberry product introductions and the berries’ global reach and market success; scientific studies on blueberries that focus on antioxidants, anti-aging, cancer, eyesight, brain function, diabetes, and more; and the different forms of blueberries (fresh, frozen, dehydrated, liquid, canned, and preserved) that are available year-round. Blueberries are featured in a wide range of products that includes bars, sports beverages, cereals, sauces, dairy-based products, and even foods for pets. Another point to note is that consumers identify blueberries as a value-added, healthy ingredient. The U.S. Highbush Blueberry Council represents highbush blueberry producers, promoting the consumption of what it calls nature’s “Little Blue Dynamos.” U.S. Highbush Blueberry Council, blueberrytech.org, Booth 2457

FOR A CONSISTENT, high-quality supply of garlic, The Garlic Co. is the place to go. As a fully integrated garlic supplier, the company controls its local crop from seed to fully formed bulb. Its shelf-stable (two-year ambient shelf life) garlic puree and juice are an easy-to-use way to give foods a strong garlic flavor. The Garlic Co., thegarliccompany.com, Booth 848

DEHYDRATED APPLES IN various cuts and shapes like rolled flakes and chips and dices in a range of moisture levels with and without skin are perfect for cereal and bakery products. Product developers can order the dehydrated apple ingredients treated with or without sulphur. Voicevale also has the capabilities to customize orders for clients. Voicevale, voicevale.com, Booth 1962

COLORINGS
As more consumers look to manufacturers to create products free from artificial ingredients, high-quality naturally derived colorings are more important than ever. Advances in technology, new regulatory approvals, and innovative production methods mean that manufacturers of colorings can now provide bright, vibrant, true-to-life hues for all manner of applications, from confectionery and ice creams to soups and sauces, while allowing consumers to feel good about what they buy.

IN ITS MORE than 10 natural color expertise centers around the world, Chr. Hansen specializes in applying naturally derived colorings to products within the beverage, confectionery, ice cream, and prepared food industries. The company offers vibrant yellows, reds, purples, and greens ideal for ice cream, as well as bright purples, reds, oranges, and yellows for beverages such as carbonated soft drinks, syrups, alcoholic beverages, flavored waters, and juice drinks. The company can also create pigments for coloring dairy products such as cheese, milk, and yogurt; confectionery applications like hard candy, chewing gum, and jelly gum; and prepared foods such as cereals, snacks, frozen meals, soups, and dressings. Chr. Hansen, chr-hansen.com, Booth 3740

NATURALLY DERIVED COLORINGS in a range of hues are available to manufacturers who want to reformulate products to remove synthetic colorings. Sensient Food Colors has developed naturally derived colorings that have color consistency and enhanced heat and light stability over shelf life. In addition to the naturally derived colorings, the company also manufactures dyes and lakes like FD&C colorings and colorings for international markets, color inclusions in different shapes and sizes, and Avalanche, a naturally derived nontitanium white opacity ingredient. Sensient Technologies, sensient.com, sensientfoodcolors.com, Booth 1931

COLORMAKER DEVELOPS SHELF-STABLE custom naturally derived color blends for the food industry. Its full-service lab allows the company to formulate color blends and test them in prototypes of the manufacturer’s product. The company mixes a variety of naturally derived components to create the perfect color for the desired application, whether by combing carmine, paprika, and caramel color to create a red hue in pasta or by pairing turmeric with caramel color to produce a bright yellow for extruded cereals. ColorMaker, colormaker.com, Booth 3555

A RAINBOW OF colorful creations, including confections, beverages, and cereals, will fill GNT’s booth. The company will highlight its blue and green colorings derived from spirulina. GNT has been working with spirulina for more than 20 years, so it can offer technical expertise to manufacturers who wish to incorporate the label-friendly naturally derived colorings into applications such as confections, icings, and ice creams. Coloring experts will be on hand to speak with attendees and demonstrate the ingredients. GNT, gnt-group.com, Booth 1261

EXPLORE THE POSSIBILITIES of blue spirulina in frozen desserts with ROHA’s colorful Greek yogurt and accompanying topping bar that will allow visitors to create their own flavor and color combinations. The company will also highlight its Moon White, a titanium dioxide replacement for panned confectionery applications and Futurals White, a titanium dioxide replacer for icings.

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ROHA will demonstrate its naturally derived FD&C Blue No. 1 and FD&C Red No. 40 replacements for sugar-based confections. Natracol Red color blends fruit and vegetable juices and various carotenoids to create a color that is heat stable and pH stable up to 5. Futuruals Blue, meanwhile, is derived from spirulina and offers a pH stability of 3–8. Attendees are encouraged to stop by the ROHA booth to learn more about applying these colorings and to enter a raffle to win one of three Apple Watches. ROHA, roha.com, Booth 726

SETHNESS CAN OFFER manufacturers more than 80 caramel colorings for their products. One of its newest options, SB121 Liquid Caramel Color, is a non-GM Class I caramel color and the eleventh Class I coloring in its portfolio. Made from minimally processed modified cane sucrose, SB121 provides a darker hue than most Class I colors. Sethness also offers Class II, III, and IV colors, as well as Class IV low 4MeI colors that comply with California’s Prop 65 requirement for listing 4 methylimidazole. In addition, the company supplies OC114 Certified Organic Liquid Caramel Color and what it claims is the world’s first certified organic powdered caramel color. Sethness Caramel Color, sethness.com, Booth 3256

SAN JOAQUIN VALLEY Concentrates has drawn on its ample supply of color-stable Rubired grape, an expansive grape processing facility, and state-of-the-art technology to become a global leader in supplying anthocyanin colors. By concentrating fruit and vegetable juices instead of using extracants or additives, the company can deliver an extremely dark anthocyanin color intensity that is 5–40 times darker than unconcentrated fruit juice colors.

All colorings are available in liquid and crystal forms, the latter being especially suitable for zero-calorie formulations. Additionally, the nondusting crystal colors, which are created using a drying technology that eschews carriers and organic solvents, are nonhygroscopic and have a shelf life of five years at ambient temperatures. San Joaquin Valley Concentrates, sjvconc.com, Booth 2424

QUALITY AND SAFETY
Producing safe, high-quality products that retain their flavor over time is a top goal of any food and beverage manufacturer. The exhibiting companies in this category work to provide safety and quality ingredient solutions to prevent premature staling, mold and microbial growth, and flavor degradation so that manufacturers can present consistent, stable products again and again.

NATURALLY DERIVED AND synthetic ingredients from Kemin help extend the shelf life in a variety of foods and beverages. At its booth, Kemin will showcase a new lipid-soluble plant extract that can serve as an alternative to synthetic ingredients in fat and oil applications as well as in dressings and sauces. It will also highlight new plant extract blends that extend the shelf life and protect the flavor and color of fresh ground meat and poultry products. Kemin will also introduce a new natural food safety ingredient created particularly for meat and poultry products that contributes no sodium to product formulations.

Kemin’s other ingredients include plant extracts that protect the flavor and color of meat, poultry, and fish products; fats and oils; dressings and sauces; and dairy and beverage products, as well as antimicrobials that can extend the shelf life of bakery and tortilla products by protecting them from bacteria and microbial spoilage. Kemin, kemin.com, Booth 731

EMERALD PERFORMANCE MATERIALS recently invested in several of its product lines to add value and ensure continued quality, including its FOAM BLAST defoamers, Hilton Davis FD&C dyes and lakes, Kalama aroma chemicals, and Kalama and Purox benzoate preservatives. Last year, the company received FSSC 22000 certification for its Kalama sodium benzoate and potassium benzoate preservatives. It also announced plans to expand its benzoic acid process at its facility in Rotterdam, the Netherlands, which will allow Emerald to process an additional 100,000 metric tons per year; the project should be completed in 2016. Emerald Performance Materials, emeraldmaterials.com, Booth 714

NISIN, A TOXICOLOGICALLY safe antibacterial food preservative that is particularly effective against spore-forming bacteria, can be used in cream, cheese, liquid egg products, beer, and hot plate flour products, among others. Amtech Biotech produces nisin and natamycin, an antifungal that inhibits the growth of mold and yeasts in cheese, juice, wine, and meat processing applications, at its production facility, which is ISO9001, HACCP, kosher, and halal certified. Food-grade yeast, yeast extract, microbial rennet, and maltodextrin are also available. Amtech Biotech, amtechbiousa.com, Booth 246

ANTIMICROBIALS FROM HAWKINS benefit the meat and poultry processing industry. Its e(Lm)inate low-inclusion antimicrobial blends contain different combinations of organic salts, including lactate, acetate, diacetate, and propionate. Because manufacturers can reduce usage up to 50% compared to traditional lactate and diacetate blends, e(Lm)inate offers cost savings alongside Listeria resistance. Hawkins also offers e(Lm)inate V, a naturally derived alternative in a concentrated liquid form made from vinegar for uniform blending, superior flavor, and enhanced effectiveness. Hawkins, hawkinsinc.com, Booth 541

TRANS-CHEMCO SPECIALIZES in antifoams and defoamers for food and beverage processing. Its new TRANS-O 580 silicone-free antifoam for organic food processing meets the requirements of the National Organic Standards, and it is kosher certified and non-GM. It can be used in organic soy milk and to process beans, vegetables, and eggs. Trans-Chemco also offers silicone-based antifoams. The TRANS series eliminates and prevents excessive foam and provides quick dispersibility, slight insolubility, relative stability, and high spreadability. In addition, the company’s facility also recently attained Safe Quality Food certification. Trans-Chemco, trans-chemco.com, Booth 650

SAVORY
Consumers continue to seek out products that provide the savory, full-bodied taste they crave without excess sodium. A variety of flavor-enhancing ingredients— derived from yeast, grains, and mushrooms, among others—add the meaty, salty notes products like sauces and soups need. Salt still has its place, though some companies are innovating the mineral into new forms that offer the feel and flavor of salt at lower sodium levels.

THE POROUS, STAR-SHAPED crystal structure of Star Flake Dendritic Salt from Morton Salt can help manufacturers tackle flavor, blending, or adherence challenges they may be facing. Food scientists and technically trained sales representatives will be on hand to discuss sodium-reduction solutions, including KaliSel Potassium Chloride and Morton Lite Salt Mixture. Meanwhile, at the Morton Salt Inspiration Station, attendees will learn about the differences among the company’s food-grade salt products. They can also taste the ingredients in a variety of flavorful, chef-created dishes and capture their IFT memories at the company’s photo booth. Morton Salt, mortonsalt.com, Booth 2306

AJINOMOTO WILL INTRODUCE its new Savorboost seasoning, a highly functional, clean label yeast extract that delivers umami or kokumi taste or both depending on desired flavor impact. Savorboost has no distinct yeast taste, so it can add richness, roundness, and complexity without impacting the product’s flavor balance. Because it is effective at low levels, Savorboost can lead to savings in formulation costs, and since it is derived from yeast, it can be listed simply as yeast extract on labels. The vegan ingredient works well in snacks, soups, gravies, bouillon, seasonings, and meat. Ajinomoto North America, ajiusafood.com, Booth 2126

A NEW CROP-SOURCED disodium succinate is a highlight at the AIPU booth. Unlike most succinic acids, which are typically made from electrolyzing a petroleum derivative, this ingredient is sourced from maize, wheat, and other crops, helping to meet consumer demand for more naturally derived ingredients. Disodium succinate enhances the flavor of savory foods such as processed meats, soup bases, instant foods, and snacks. It is heat stable, making it more suitable for thermal processing than flavor enhancers such as monosodium glutamate. In addition, AIPU supplies hydrolyzed vegetable protein, soy sauce powder, and ethyl maltol, a flavor enhancer that adds a shellfish flavor to foods. AIPU, aipufood.com/index_en.asp, Booth 767

A NEWLY RELEASED organic version of SALTWELL from Salinity contains 35% less sodium than regular salt. The ingredient is a one-grain salt made of 65% sodium chloride and 30% potassium chloride. It contains 100% organic certified rice hull concentrate as an anticaking agent. SALTWELL is created through sun drying, which results in homogenous grains that feel like regular salt. It can be used in all sorts of organic products, such as meatballs, ham, chicken, oatmeal, and bread, and can replace salt 1:1. Salinity, salinity.com, Booth 4162

ADD SAVORY, UMAMI notes to a variety of applications with yeast extracts from Angel Yeast Co. Angel Strong Umami Taste YE, which is divided into three series, is derived from the autolysis of fresh yeast and is rich in glutamate, nucleotide acids, amino acids, and peptides. The ingredients can be used to reduce sodium in processed food products while retaining a complex mouthfeel. Angel High Nucleotides YE and Angel High Glutamate YE can dramatically increase umami taste in products such as seasonings and instant noodles, and Angel High Nucleotides & High Glutamate YE can provide a strong, lingering umami and kokumi taste in a variety of applications. Angel Yeast Co., en.angelyeast.com, Booth 1574

SINCE ITS FOUNDING in 1872, Bio Springer has solely produced yeast-based ingredients, and the company’s in-house R&D technical staff focuses on working with manufacturers to address their flavoring challenges. Bio Springer recently introduced Springer Organic, an organic line of yeast extracts and inactive dried yeasts used as base notes. It can provide bouillon and meaty notes to flavor bases as well as improve body and mouthfeel. Springaline Organic inactive dried yeasts, meanwhile, are an ideal carrier for seasonings and work well in both meat and vegetarian applications due to their waterbinding properties. Bio Springer, biospringer.com, Booth 2548

LEARN ABOUT A new range of organic yeast from Lallemand. Bio-Lyfe organic yeast extract with natural nucleotides is available with and without salt, and the ingredient can add savory and meaty flavor notes to soups, sauces, seasonings, snacks, and meat products. Bio-Engevita organic inactive yeast is available in powder and flake form, and it brings a savory flavor, water-binding and emulsifying properties, and added nutrition to seasonings, vegetarian foods, and meat products. The ingredients are also non-GM, vegan, gluten- free, and kosher certified. In addition, Lallemand offers manufacturers a variety of other yeast extracts and inactive yeast. Lallemand, bio-lallemand.com, Booth 527

BIORIGIN USES BIOTECHNOLOGY processes to produce ingredients that help customers enhance flavor, reduce salt, and extend shelf life in their products. At IFT’s food expo, the company will launch two new products. BioSavor was developed to fulfill the demand for mild, natural, clean flavor delivery and enhancement. This natural flavor allows formulators to increase umami notes while reducing sodium. Biogard D, meanwhile, adds clean label cultured dairy notes reminiscent of aged cheese while helping to inhibit yeast and mold in baked goods and other applications. In addition, its Bionis line, derived from yeast, adds body, mouthfeel, and umami characteristics to soups and broths, sauces, and meats, among other applications. Biorigin, biorigin.net, Booth 4138

TRY POTATO CHIPS whose savory flavor has been punched up thanks to naturally sourced umami—with a 40% reduction in sodium—at the Scelta Mushroom booth. The company can offer a range of solutions intended for sodium reduction, such as its Camlow ingredient. Camlow is a replacement for traditional flavor enhancers such as monosodium glutamate. In addition, its line of natural vegetable extracts can add flavor to applications while keeping labels clean. Scelta Mushrooms, sceltamushrooms.com, Booth 1718

NIKKEN FOODS RECENTLY released its new line of Umami Medleys, spray-dried ingredients intended to add rich, savory notes to foods. Umami Medley 7501 combines kombu with shiitake extract to provide a gluten- and allergen-free way to add unctuousness to applications. Umami Medley 7502 mixes soy sauce powder, shiitake extract, and yeast extract and lends a hearty, savory finish to dishes while allowing for up to a 30% salt reduction. In addition, Nikken Foods offers a range of soy sauce powders, seafood extracts, mushroom and vegetable extracts, and specialty ingredients, such as miso powder, Worcestershire sauce powder, and black bean powder. Nikken Foods, nikkenfoods.com, Booth 2850

HYDROLYZED VEGETABLE PROTEINS (HVPs) from Savoury Systems International provide a cost-effective way to amplify flavor when sodium is not a consideration, and they work well in soups, sauces, ready-cooked meals, snacks, and condiments. The Meat Plus+ line combines natural meat products like broth powder, extracts, or fats with yeast extract and HVPs, creating a single ingredient that can take the place of two or more. The Chef Select line of ready-to-use flavor blends combine natural flavors like cheddar cheese, mushrooms, and celeriac with yeast extracts and other seasonings. Savoury Systems International, savourysystems.com, Booth 1722

SECRET SUN SALT is debuting its first line of reduced- and full-sodium sea salts for commercial food preparation—available with 25%, 35%, and 45% less sodium than traditional sea salt. The salts are sun- and wind-harvested in Baja California Sur, Mexico, at a site that doubles as a UNESCO World Heritage Site and wildlife refuge. These salts also provide a singlecrystal sodium chloride and schoenite structure, rather than a blend, which makes them useful in a variety of food applications, including baked goods, meat and poultry processing, snack foods, and ready meals. The entire line is available in a range of grinds, including coarse, fine grain, extra fine, and powdered. Secret Sun Salt, secretsunsalt.com, Booth 5522

POTPOURRI
MATCHA IS HOTTER than ever, and Aiya is leading the way in spreading awareness of the powdered green tea leaves’ benefits throughout the world. The company has been producing matcha since 1888, and it currently supplies the tea to more than 45%, 70%, and 90% of the Japanese, North American, and European markets, respectivel.Because whole tea leaves are used to make matcha, the resulting brewed tea provides a greater concentration of antioxidants, amino acids, and other nutrients than steeped tea. As an ingredient, matcha can be incorporated into a range of food and beverage applications, including ice cream, gelato, smoothies, chocolate, and energy bars. Aiya, aiya-america.com, Booth 3758

FLUID BEEF EXTRACT from Hormel Specialty Products is a flowable paste that provides increased viscosity, making it easier to work with than less viscous beef paste. Premium bacon is available as strips and bits in a range of sizes, from 0.5-ounce pouches to 20-pound boxes. Mini pepperoni made from pork and beef or turkey can add bold flavor to products, including salads, appetizers, and meal kits. On the stock side, Hormel’s new dried lamb flavor offers a different way to add protein and enhance meatiness in products. The company will also show its line of savory soup stocks and fats, dairy powders and custom dairy blends, Skippy peanut butter, premium meat toppings, and desserts, including the new Fiesta line of gelatin desserts, which draws on tropical flavors such as mango and pineapple. Hormel Specialty Products, hormelingredients.com, Booth 705

DURING DOEHLER NORTH America’s first appearance at IFT’s food expo, the company will showcase its naturally derived ingredients and ingredient systems for beverages, and attendees will experience a number of innovative beverage concepts at the booth. Doehler will also focus on highlighting its naturally derived colorings alternatives, botanical extracts, and authentic fruit flavorings, as well as its fruit and vegetable ingredients for technologically demanding beverage applications. Doehler North America, doehler.com, Booth 1760

L.V. LOMAS HAS been in the ingredients, raw materials, and packaging products distribution business for more than 50 years, relying on the strength of its relationship with its principal partners to supply ingredients.

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The company also focuses on offering technical support and advice to its customers—something it can do even more efficiently with the opening of its new Lloyd V. Lomas Technical Centre. The center’s Food Application Lab allows customers to develop and formulate prototypes alongside L.V. Lomas’s team to prepare products for market, while the Analytical Lab enables the companyto complete QA analyses in-house. The facility also holds a Home & Personal Care Lab as well as a 50-seat presentation theater where the company will hold technical seminars highlighting trends and ingredients. L.V. Lomas, lvlomas.com, Booth 5115

THE R&D STAFF at Göteborgs Food can customize the company’s chocolate and confectionery ingredients to manufacturers’ specifications. The company’s portfolio includes milk, dark, and white chocolate couverture, chunks, and drops; compound coatings in a range of colors and flavors; and filling crèmes and spreads for injection or decoration. Göteborgs also provides Greek yogurt coatings, as well as ice cream coatings and syrups and white or colored fondant. At its booth, Göteborgs will sample its Göteborgs Food and Gréta brand chocolate and confectionery products and will show videos that demonstrates the company’s ingredients. Göteborgs Food, goteborgsfood.hu/goteborgs_index_en.html, Booth 369

JUNGBUNZLAUER SPECIALIZES IN citric acid, xanthan gum, gluconates, lactics, salts, and sweeteners. The company focuses on sustainability in its production processes, using renewable raw materials such as starches or sugar and processes such as fermentation to create environmentally safe, biodegradable products. Its ingredients are applicable to a variety of food and beverage categories, including bakery, dairy, ready meals, sauces, and desserts. Jungbunzlauer, jungbunzlauer.com, Booth 1002

LOCATED IN THE Guangzhou Economic and Development Zone, Guangzhou Cardlo Biotech Co. imports advanced international equipment and technology to produce molecularly distilled glycerin monostearate, water-dispersible glycerin monostearate, and mono and diglycerides. The company also supplies calcium stearoyl lactylate, sorbitan fatty acid esters, sodium stearoyl lactylate, and triglycerol monostearate. Guangzhou Cardlo Biotech Co., cardlo.cn, Booth 3751

JONES-HAMILTON CO. OFFERS mineral-based food acids intended to lower pH without imparting a sour taste. Its pHase bisulfate of soda provides a round, soft flavor in foods such as sauces, dressings, soups, prepared meals, beverages, and spreads. It can allow for a sodium reduction of up to 50% while providing improved food safety, microbial control, and acrylamide reduction. Jones-Hamilton Co., jones-hamilton.com, Booth 209

BRENNTAG IS A global leader in distributing specialty and commodity ingredients, and the company is committed to connecting food producers and ingredient manufacturers. Its ingredient offerings include emulsifiers and surfactants, acidulants, anticaking agents, antifoaming agents, antimicrobial agents, chelating agents, fatty acids, humectants, leavening agents, and nonnutritive sweeteners. Brenntag, brenntagnorthamerica.com, Booth 3727

UNIVAR’S INGREDIENTS INCLUDE acidulants, leavening agents, preservatives, clean label alternatives, and texture modifiers for food and beverage products. The company can also supply ingredients to reduce fat, sodium, and sugar, including high-intensity sweeteners and bulking agents, and it can also provide ingredients to enhance the health aspects of products, such as vitamins and minerals, proteins, omega-3s, and caffeine. Univar, univar.com, Booth 3348

WITH AN AIM of improving health and nutrition through its ingredients, Watson supplies a variety of ingredients intended for use in bakery, confectionery, and more. Its Mighty Strong can replace azodicarbonamide and other chemical dough conditioners at a greater economic value due to its concentrated nature. It can also reduce the need for additional gluten in formulas, adding further savings. Insoluble agar film glitter, meanwhile, is designed for use in liquid or high water content systems. It won’t dissolve until water is boiled, and it is stable under any pH. Available in a range of colors, the film glitter can also be cut into a variety of shapes, such as stars, hearts, and squares. In addition, Watson will host a series of round table discussions at its booth. “Choosing the Right Nutrient Forms” will take place on Sunday, July 12; “Encapsulation” on Monday, July 13; and “What to Look for on a Certificate of Analysis” on Tuesday, July 14. Watson, watson-inc.com, Booth 1243

DRAWING ON “FIELD to cup” vertical integration to custom blend natural extracts from tea and coffee based on customers’ requirements, S&D Coffee & Tea creates exact prototypes that can then be scaled up for production. The company creates hot, cold, and gently brewed coffee extracts from more than 75 bean varietals. On the tea side, S&D uses more than 50 unique leaf varietals to help customers build tea-infused beverages, desserts, and other products. In addition, tea extracts can serve as the foundation for custom flavor solutions, incorporating a balance of compounded flavors, distillates, botanicals, and aroma ingredients. S&D Coffee & Tea, sdcoffeetea.com, Booth 1754

Karen Nachay,
Senior Associate Editor
[email protected]

Melanie Zanoza Bartelme,
Associate Editor
[email protected]