Share

From the Expo Floor Day Three

Photo highlights of the Startup Pavilion on the IFT FIRST Expo floor.
Photostory Day X
Emily Little Emily Little

Food Technology Magazine

THEO’s Plant-Based
THEO’s Plant-Based (booth 4474K) vegetable jerky is available in eight flavors: Garlic Herb, Maple Dijon, Miso Nori, Korean BBQ, Ginger Teriyaki, Salt & Pepper, Savory BBQ, and Spicy Sriracha.
Yolélé
Yolélé (booth 4474J) manufactures a variety of food products using fonio, an ancient grain found in west Africa.
Afghanistan-based Heray Spice
Afghanistan-based Heray Spice (booth 4474N) is a farmers’ co-operative focusing on the spice industry. The company claims its saffron is ethically sourced and ensures fair compensation for farmers.
Nutraberry
Capitalizing on its local waste streams, Nutraberry (4474AG) upcycles berry seeds from the Pacific Northwest to manufacture berry seed powders for the supplement and functional foods markets.
Jayaka Ceylon Cinnamon
Jayaka Ceylon Cinnamon (booth 4474BC) showcased a variety of products using the startup’s Sri Lankan cinnamon.
Helaina
The 2023 Pitch Competition winner Helaina (booth 4474AY) displayed its first product effera, a human lactoferrin protein made through precision fermentation.
Renewall Mill

Renewal Mill (booth 4474BF) upcycles ingredients from the byproducts of plant-based milk to make its flours and proteins. Debuting at this year’s show are white corn flour, green banana flour, and pineapple fiber.

Glassdome
Glassdome (booth 4474BX) aims to help food and beverages manufacturers with its industrial software that can integrate all operations on a factory floor.

 

Authors

  • Emily Little

    Emily Little Associate Editor

    Emily Little is associate editor, Food Technology (elittle@ift.org).

Categories

  • Culinary and Ingredient Trends

  • Food Product Development

  • Flavors

  • Food Ingredients and Additives

  • New Product Development

  • Food Technology Magazine