CHICAGO – The Institute of Food Technologists (IFT), a nonprofit scientific institute committed to advancing the science of food and its application across the global food system, awarded the IFT-AATA Food Industry Innovation Award to Ledevit SRL at the 17th annual Food Science and Technology Congress hosted by the Argentine Association of Food Technologists (AATA) in Buenos Aires.
Presented for the first time, the IFT-AATA Food Industry Innovation Award aims to promote research and development in the food industry by recognizing the innovative products commercialized by companies based in Argentina.
“IFT is proud to give out our first-ever innovation award in conjunction with the Argentine Association of Food Technologists,” said IFT CEO Christie Tarantino Dean. “IFT is committed to advancing the science of food, and we value the opportunity to highlight the impressive advancements made within the food industry, as exemplified by Ledevit SRL.”
Ledevit SRL won the award for their submission of Base No Láctea. Their non-dairy base is a functional substitute for milk, milk cream, and butter, which can be used with positive sensory and nutritional results. It was developed especially for people who are allergic to cow's milk protein and who are lactose intolerant. It is gluten free, soy free, and does not contain ingredients of animal origin. There is also a reduction in total fat of ready-to-eat products made with Base No Láctea, compared to equivalent products made with butter and/or milk cream.
Molinos Río de la Plata received two honorable mentions for their submissions: New pasta packaging line to minimize insect contamination and Gluten free pasta.
Molinos has studied insect contamination in pasta over the past 10 years to determine how to minimize contamination throughout its logistic and commercialization chain. They incorporated new features into a new pasta packaging line to minimize the problem, resulting in a 40-60 percent reduction in consumer complaints. Molinos launched two gluten-free noodle products made from a combination of cornmeal and rice flour. They developed the only high production line of dual gluten-free pasta in Argentina and converted one of Molinos Río de la Plata's production plants to be gluten-free. Currently, it is the second gluten-free pasta plant with the highest production capacity in South America.