That “Hollywood of Food Ingredients,” the 2009 IFT Annual Meeting and Food Expo®, brought out the red carpet for a number of new ingredient concepts and approaches. These developments may help influence the future of food formulation, as well as possibly change the language or script that traditional developers have long used.
On the show floor, I heard exhibitors using—and possibly coining— different terms to describe the emerging trends that their prototype concepts were addressing. For example…