DairiConcepts; Ingredion México; IFT and ACTA announce innovation award winners

November 1, 2018

IFT honors DairiConcepts, Ingredion México, THT
As part of the 2018 Food Tech Summit & Expo Mexico, IFT honored one company with the Food Tech Summit Innovation Award, which recognizes outstanding achievements in products, ingredients, technologies, instrumentation, equipment, and services. In addition, two firms received honorable mentions.

DairiConcepts captured the award for Ascentra Sodium-Reducing Flavor Enhancer. Ascentra is made using a proprietary, milk-based fermentation process that enables the lowering of sodium content by up to 50% while boosting salt perception, savory nuances, and umami effects. The natural ingredient, made from dairy products with no preservatives, allows product developers to pass on the health benefits of a reduced-sodium lifestyle to consumers.

Ingredion México received an honorable mention for Reb M, a sweetener made from the stevia leaf with a clean sensory profile and sweetness similar to sugar. Ingredion uses an enzymatic conversion technology patented by SweeGen, which allows the obtainment of Reb M at 95% purity.

THT received an honorable mention for Lactobacillus sakei CTC 494, an anti-listerial bacteriocinogenic starter culture for sausage fermentation. The two-in-one product naturally produces lactic acid for bio control through microflora acidity not desired in meat and also produces a bacteriocin, sakacin K, which naturally controls Listeria monocytogenes.

“This year, we were particularly impressed with the quality and creativity of the 22 entries,” said Christie Tarantino-Dean, IFT CEO. “Advancements in food science are critical to meeting the needs of our changing food supply and growing population. The award-winning entries offer solutions to current food issues and trends, including sugar reduction, lowered sodium, and food safety.”

Each entry was judged according to degree of innovation, technological advancement, and benefits to both food manufacturers and consumers. A panel of seven jurors from academia and industry with expertise in food science and technology selected the honorees from the pool of qualified entries.

IFT, ACTA announce Innovation Award winner
IFT and the Asociación Colombiana de Ciencia y Tecnologia de Alimentos/Colombian Association of Food Science and Technology (ACTA) honored three groups for their outstanding achievements in ingredient innovation as part of ACTA’s flagship biennial event, CONACTA. The event showcases national and international companies in the science and technology of food, food safety, and nutrition. The award is in its second year and celebrates innovation with a focus on ingredients.

Griffith Foods captured the award for its powdered mixture, which was created for chocolate nutrition shakes and is made with vitamins, minerals, protein, and banana flour. The formulation and production of fortified banana flour transforms green bananas with peels into banana flour, which is then incorporated into the development of powdered drinks aimed at addressing nutritional deficiencies in children and adults.

The honorable mentions included Ingredion Colombia for both DOLCERRA and its Liquid 30 - 34 DE oligosaccharide blend.

DOLCERRA is a patented system of sweetness and texture that allows partial or total replacement of sugar in a 1:1 proportion for food products such as beverages, candies, baked goods, chocolates, and dairy products. It maintains the sweetness and texture of sugar with the added benefits of fewer calories and no residual flavors.

Ingredion Colombia’s Liquid 30 - 34 DE oligosaccharide blend is designed to improve the stability of confectionery end products due to the low content of mono and disaccharides, and high content of polysaccharides. With improvement to the thermal resistance of candies, it is possible to maintain a shelf life of up to 50% longer. The blend maintains traditional process conditions in confectionery production and allows a greater substitution of sugar in candies.

The Food Properties and Food Processing Research Group in the Food Engineering Program at the University of Córdoba received an academic honorable mention for the Rapid Extraction Process of Pectins From the Peel of the Passion Fruit (Passiflora edulis flavicarpa). Due to the considerable production of passion fruit in Colombia, researchers have been seeking alternative uses for its by-products, such as its peel, which is around 50%–60% of the fruit. One alternative is to obtain pectin and reduce the environmental impact that comes from food waste.

Bell names new president
Bell Flavors & Fragrances announced the hiring of Ron Stark as company president and chief operating officer. Stark most recently served as Givaudan’s vice president of North America sales. He previously held positions at Tyson (Hudson Foods) and Coca-Cola.

Stark holds an MBA from Xavier University School of Business Administration and is a member of IFT.

AACT announces national scholarship
The American Association of Candy Technologists (AACT) is offering its John Kitt Memorial Scholarship for the 2019–2020 academic year. The $5,000 scholarship award is open to students demonstrating an interest in confectionery technology, attending an accredited four-year college or university, and majoring in a food science, chemical science, or biological science. Additional information and an application form can be accessed at www.aactcandy.org/aactscholarship.asp. The award will be paid in installments of $2,500 per semester, upon verification of enrollment. The application deadline is March 25, 2019. The scholarship winner will be announced in April for the 2019 fall semester.

Register for IFT Short Courses
One of the best avenues for professional development is taking a short course from IFT at our headquarters in Chicago. Explore upcoming options below and click here for more information.

Dec. 12–13
Practical HACCP for Food Processors

The two-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement, and manage HACCP plans.

Jan. 16–17
Food Science for the Non-Food Scientist

Participants will learn the basic principles of food science and enhance their understanding of its role in the development of food products. Among the topics discussed will be the importance of food safety, basic regulatory issues, and food science trends.

March 27–28
Food Laws & Regulations

This course introduces participants to the road map of the food regulatory landscape, including hands-on, activity-based learning exercises that will help identify key resources. Course content will cover a variety of food types relevant to many jobs and levels within the industry.

In Memoriam
IFT notes the passing of the following members: Jack Fastag, John Helferich, Allison Jones, and Raymond J. Sell.