Views From the Expo Hall: Tuesday
From clean-label beverage preservation and naturally colored dips to protein-forward ingredients and globally inspired prototypes, exhibitors showcased food science innovations and product concepts throughout the Expo Hall on Tuesday at IFT FIRST.
Bell Flavors & Fragrances (Booth 722): Energizing Coffee-Rubbed Chicken Cups of plantain hold coffee-flavored sweet potato and aji panca grilled chicken thigh, avocado with Fage Total 5% Greek Yogurt, cilantro, jalapeno, and topped with microgreens and an aji panca-spiced seed mix of poppy, sesame, and pepitas.
Prosur (Booth 4821): Brand new in North America, LI-FE-2 is a natural, clean-label, non-pH dependent and spray-dried carob powder developed by Prosur to prevent spoilage and secondary fermentation in beverages, bakery products, and more, without affecting sensory profiles.
Riviana (Booth 3416): With up to 14 g of protein and 8 g of fiber per 100 g, Riviana’s new QuinoaNAT™ quinoa flour is idea for adding protein and fiber to baked goods. The company is also debuting a line of gluten-free, clean-label, ready-to-eat (RTE) gels.
GNT (Booth 1635): Golden Aji Hummus is colored by carrots, beets, and paprika; Buffalo Blue from spirulina, annatto seed, and radish; Allium Bloom from spirulina and turmeric; and Blood Orange Berbere Caramel from beet and turmeric.
Virginia Dare (Booth 1827): Banana Bread Matcha Plant Protein Shake is made from pea and pumpkin proteins, organic matcha green tea powder, monk fruit extract, and natural flavors with no added sugar. It contains 150 calories per serving.
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