[INGREDIENTS] PREVIEW By Karen Nachay and Melanie Zanoza Bartelme Chicago Will Be the Ingredients Capital in July or more than a century, Chicago of candy capital of the world because spices and flavorings for sauces, leav- has been a mecca of food product of the large number of confectionery ening agents and grains for bread, Fdevelopment and culinary explora- manufacturers located in and around antimicrobials to keep meat safe, and tion. The city is even named for a food; the city. And Carl Sandburg in his oils with less saturated fat and more the name Chicago derives from a word poem “Chicago” called the city “hog monounsaturated fat—that and so that local Native Americans gave to butcher for the world,” a reference to much more are all represented. And wild leeks. Chicago’s location on Lake the Union Stock Yards, which from what is a food show without samples? Michigan and the waterways that 1865 until they closed in 1971, pro- Exhibitors plan to feature their top connected it to the Mississippi River cessed more than one billion animals. ingredients in such product concepts as well as it being a central hub for Much of the confection manufac- as Reduced-Sugar Root Beer Craft railroads contributed to the growth of turing has moved elsewhere, and the Soda, Savory Kimchi Pancake, High- industry, including food manufactur- only structure that exists of the infa- Protein Pudding, and Pie-Flavored ing. The significant population growth mous Union Stock Yards is a limestone Milk Shakes. from the mid-19th century through the arch called the Union Stock Yard Gate. IFT15 also offers attendees the early 20th century brought an influx of But this does not mean that the food opportunity to learn about the latest immigrants from around the world industry’s presence in Chicago went trends affecting the food and bever- willing to work in the brewing, confec- by the wayside. On the contrary, age industry from Innova Market tionery, and meat-packing industries. Chicago and its nearby suburbs are Insights and Mintel. Representatives © Eising/Photodisc/Thinkstock For decades, the city had the moniker home to a varied collection of food from these two global market processors and ingredient manufac- research firms will share their unique turers both large and small, perspectives of what consumers want world-class restaurants, and food- and how this will shape product devel- related publications, making it the opment in the areas of low-sodium, ideal location for the Institute of Food reduced-sugar, protein, flavor, snack- Technologists—which also calls ing, convenience foods, and more. Chicago home—to hold one of the This Ingredients column highlights food industry’s premier events, IFT15: some of the ingredients manufactur- Where Science Feeds InnovationSM. ers plan to highlight at IFT’s food expo; IFT’s food expo allows ingredient for a comprehensive list, visit ift.org/ manufacturers the chance to show- IFT15 or download the IFT15 app. case the newest ingredients that help There you can also review the “Taste solve today’s functionality challenges, the Expo” section to learn about ingre- like finding naturally derived ingredi- dient exhibitors offering product ents to replace synthetic ones, concepts and read the digital show developing gluten-free baked goods daily, IFT15 News, to stay up-to-date with taste and texture consumers will on all the IFT15 activities. Walk the accept, and finding sweeteners that food expo show floor to meet with help reduce calories in foods and bev- ingredient experts as they explain the erages. Ingredient manufacturers trends, guide you through ways to exhibiting at IFT’s food expo cover a improve products, and inspire your large range of ingredient categories product development efforts. Finally, that are used in the foods and bever- keep in mind how IFT and all the age products we consume, like those Chicago-based exhibitors have made pictured in the photograph on this their mark in Chicago’s food industry page. Enzymes for beer brewing, history. pg 48 06.15 • www.ift.org SPECIAL THEMES During the past food expos, several ingredient exhibitors have taken the opportunity to develop a booth theme, celebrate an anniversary, or focus on a particular issue. At this year’s event, it is all of this and more as ingredient manufacturers give a retro spin to product concepts that address today’s healthful food concerns, highlight the food product development capabilities of the Dutch food industry, and cele- brate 150 years in the food industry, just to name a few. The exhibitors also turn their attention toward developing innovative, customer-driven solutions and provide cost savings to food man- ufacturers. Join these exhibitors as they take creative approaches to focus on their companies and show- Photo courtesy of Corbion case their ingredient and product development capabilities. concentrates. These provide consis- ingredients. For ready-to-eat and fresh tent brown color and enhance savory, meat and poultry applications, Corbion CELEBRATING ITS 150TH anniversary, bakery, and beverage applications; blended naturally derived, label- D.D. Williamson traces its origins to options include apple, pear, onion, friendly ingredients to help manufacturing burnt sugars for the garlic, tomato, and pumpkin. D.D. manufacturers emphasize food safety brewing industry. Today the company Williamson, ddwcolor.com, Booth 1914 while maintaining process yield and focuses on color, delivering a spec- consumer appeal. These powdered trum of hues to enhance foods and HOLLAND FOOD VALLEY represents a vinegar blends have been developed beverages. Newer innovations include group of Dutch food companies. At to tackle specific challenges, such as naturally derived color options for use IFT’s food expo, Holland Food Valley is controlling Listeria in cured meats and in fat-based systems, with brown, launching a new magazine, Holland extending shelf life of fresh sausages. blue, green, purple, and pink hues Food Innovations, which highlights For customers wishing to remove available. Applications include com- advances in the Dutch food industry. It partially hydrogenated oils from their pound coatings for confectionery, will also showcase its new Dutch formulations, Corbion offers non-par- inclusions, frozen novelties, and fat- Food Innovations website, dutchfood- tially hydrogenated emulsifiers suited based fillings. innovations.com, which is intended to to the bakery, confectionery, dairy, DDW also released its Class I aid R&D, business development, and beverage, and processed food sectors Plain Caramel Color 518, its most yel- marketing specialists by presenting that will not affect the functional attri- low caramel color yet. It can be used technological advances and ingredi- butes of the products. Corbion will to cost-reduce more expensive natu- ent ideas. Holland Food Valley, also highlight its multifunctional sour rally derived colorings, and it can also foodvalley.nl/eng, Booth 1715, 1718 ingredients, which attendees can be blended with anthocyanins to sample in ice cream, Danishes, muf- create red and orange in low-pH CORBION WILL SHOWCASE its col- fins, sausage, ham, and gummies at applications. In addition, the company laborative approach to new product the booth. Visitors can also meet with offers a range of caramelized vegeta- development, as well as demonstrate the company’s technical experts and bles and fruits made from juice a variety of new food and beverage enter a drawing to win an Apple 06.15 • www.ift.org 49 pg [INGREDIENTS] PREVIEW Chicago Will Be the Ingredients Capital in July continued... Watch Sport. Corbion, corbion.com, Booth 1218 INGREDION IS FOCUSED on what’s new, whether that means helping manufactur- ers reformulate their products for cleaner labels or creating new products that deliver the health benefits consumers demand. At its booth, the company will showcase its portfolio of simple, health- focused ingredients, including non-GM sweeteners and starches, pulse flours, potato starches and gums, and gluten-free alternatives. Its fibers and prebiotics are designed to support digestive health, and other ingredients can reduce sugar levels and provide weight and energy manage- ment solutions. Its line of pulses can boost Photo courtesy of Solazyme protein levels of foods. Ingredion will also hold live cooking demos at its booth, fea- turing its Consumer Centricity mouth consumers are demanding products that and beverage manufacturers to “take their behavior, cost optimization, and DIAL-IN are healthier as well as indulgent, and products from ordinary to extraordinary.” sweetness and texture technologies. Cargill has the expertise and ingredients Tate & Lyle, tateandlyle.com, Booth 1248 Ingredion, ingredion.us, Booth 1231 to help product developers meet both demands. Stop by the booth to learn about “CREATE YOUR MASTERPIECE” is the VISIT KALSEC’S CREATION Station to all of Cargill’s ingredient offerings and its theme of ICL Food Specialties’ booth, and consult with the company’s experts to capabilities to help food formulators the company plans to highlight its gallery discover naturally derived, label-friendly develop products that consumers want. of functional ingredient solutions with a ingredient solutions for products. These Cargill, cargill.com, Booth 2631 selection of on-trend prototypes. Savory include Kalsec’s HeatSync heat manage- Chicken Meatballs, Harissa Tzatziki Yogurt ment systems, IsoFresh ingredients, HEALTHIER TWISTS ON 1940s culinary Sauce, and Creamy Caramel Delight Fusionary Heat products,