Donald Pszczola

Donald E. Pszczola

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.

In today’s economy, these bright and cheery cupcakes may be just what the doctor ordered. The cupcakes are made with gum systems that demonstrate functionality benefits as well as cost effectiveness.

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…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola