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Feast on Formulation Inspiration [INGREDIENTS] PREVIEW by Karen Nachay Feast on Formulation Inspiration ooking for some formulation inspiration? It will To illustrate how ingredients behave in be available in abundance at the 2013 IFT Annual formulations, ingredient suppliers will invite LMeeting & Food Expo®. Many of the hundreds of attendees to sample prototypes like colorful ingredient suppliers who will be on hand will intro- cereal, rich and creamy Greek yogurt, bev- duce brand new ingredients. Others will feature erages in a variety of on-trend flavors, crisp their most successful ingredients to help food tech- crackers, chewy cookies, gluten-free nologists solve formulation challenges. Several will options, granola bars formulated with whole present technical sessions and poster sessions to grains, meat accented with flavorful sea- explain the latest research and sound science soning blends, dairy desserts like ice cream, about both current and novel ingredients. This and so much more. Check out the “Taste the ingredients preview section provides an overview Expo” section of the IFT Annual Meeting & of some of the ingredient innovation that will be on Food Expo mobile app and read the digital display in Chicago this summer. show daily, IFTLive, each day to learn about The Annual Meeting & Food Expo will offer some of the ingredient suppliers featuring attendees a chance to learn about texturizing solu- product concepts available for sampling. tions, formulating with whole grains, sweetener The IFT Food Expo will be a great oppor- solutions, lowering sodium in foods, ingredients for tunity to interact with experts, especially gluten-free applications, global cuisines, improving those responsible for developing some of product performance, and much more. Attendees the ingredients showcased at the event, will get a close-up look at ingredients that can help learn about the science behind the creation in formulating foods and beverages that address of the ingredients, and see, touch, and taste consumer and product development trends ranging many ingredients and prototypes formulated from convenience to clean label. It will also be a with them. Attendees are guaranteed to chance for products developers to speak one-on- walk away with new ideas to inspire their one with ingredient experts about their own food and beverage product development formulation challenges. efforts. r Image courtersy Ch heate oose go T Chi ica cag number of Greek cuisine-inspired proto- Ch o types, discover how music inspires flavor chemists, and more. Finding solutions to development challenges Photo © Shutterstock/Cafebeanz Company Ingredion Inc. will feature prototypes and demon- Image composite by Leslie Pappas strations to show how it can help food formulators and manufacturers address the most important issues facing the industry. These include cost effi- ciencies, nutritional enhancement, clean label, special themes sugar and fat reduction, and global food trends. The company will formulate a menu of prototypes made with a wide range of its specialty starches, nutri- Join exhibitors as they present ingredients and food tional ingredients, and nutritive and non-nutritive and beverage prototypes representing a broad array sweeteners. Its team of culinologists will conduct of themes. Food Expo attendees will have the oppor- live demonstrations at the booth throughout the IFT tunity to learn about sustainability efforts, sample a Food Expo. A yogurt bar where attendees will be 39 [INGREDIENTS] PREVIEW Feast on Formulation Inspiration continued... McCormick Place convention center, products. “Formulating Gluten-free discussing topics like leveraging Food Products with Texture market trends in product develop- Comparable to Wheat Flour-based ment and overcoming challenges in Products” (session 243-02, Tuesday, gluten-free product formulating. The July 16, 8:55 a.m., room S402) will following are symposia that examine ways to formulate gluten- Ingredion experts will present. free foods with specialty flours and “Short-chain Fructooligosaccharides native, native functional, and modi- (scFOS)—Overview and Technical fied starches. “T-REx (Texture Benefits for Commercial Robotic Experimenter)™ Analysis: Applications” (session 105-02, Using Novel High Throughput Testing Monday, July 15, 9:05 a.m., room Aid in Food Ingredient Design and N426) will give an overview of and Selection” (session 053-03, Sunday, background information on scFOS, July 14, 2:15 p.m., room S403), will including the technical properties discuss how the T-REx™ analysis Photo courtesy of Ingredion Inc. able to select from a number of top- and functionality benefits in commer- can be used to improve product pings will be among the highlights of cial applications. “Novel Clean Label development efforts. this year’s Ingredion Food Expo Functional Native Starches” (session The poster sessions, which will exhibit. A selection of beverages and 052-02, Sunday, July 14, 1:55 p.m., take place on Monday, July 15, at baked goods are on the menu too. room S402) will explain how novel 11 a.m. on the expo hall floor, include Experts with the company will food starches like functional native “Improving Functionality and Quality present at a number of symposia and starches can help overcome chal- of Cost-reduced Processed Cheese poster sessions held in the lenges in developing clean label Products and Imitation Cheese Salt. Current Some Thought for Food. Sodium Consumption Satisfy consumers’ taste while helping 3,400mg a day them meet the latest sodium guidelines 95% 75% The average amount of sodium Americans consume every day. 2 of American of American with innovative solutions from Cargill. men women exceed the exceed the recommended recommended 2,300mg a day daily upper daily upper intake of intake of The upper limit of sodium an average person should consume every day.3 The 2010 Dietary Guidelines for Americans sodium sodium recommend limiting sodium intake to less than 2,300mg a day, or 1,500mg for specifc population groups. 1,500mg a day The upper limit of sodium a person should consume every day if they Over 95% of men and over 75% of women in the U.S. exceed are 51 years or older, African-American, have hypertension, diabetes 3 the recommended daily tolerable upper intake of sodium.1 or chronic kidney disease. 1 “Dietary Reference Intakes: Water, Potassium, Sodium, Chloride and Sulfate”, Institute of Medicine, www.iom.edu For the complete perspective, please go to: 2 “What We Eat in America”, US Department of Agriculture, www.usda.gov 3 “2010 Dietary Guidelines for Americans”, US Department of Agriculture, www.usda.gov cargillsaltinperspective.com Formulations” (session 153-09), booth—what it is calling the GPC’s “Replacement of Gelatin in Yogurt Deli—to “pick up your order for for- Using Modified and Clean-label mulation inspiration.” A toasted deli Starch Texturizing Systems” (session sandwich will showcase the compa- 153-12), “Evaluation of Consumer ny’s fiber enhancement solutions. In Attitudes and Interest in Nutrition particular, the sandwich roll, formu- Labels and Fiber-containing Foods” lated with the fiber ingredients, will (session 144-01), “Innovative illustrate how added fiber does not Approaches to Cost and Caloric mean compromising on taste and Reduction of Up to 35% in Creamy texture. The sandwich will be served Salad Dressings and Sauces” (ses- with soups formulated with other sion 163-13), “Creating Clean Label Grain Processing specialty for Bakery Products” (session 163- ingredients. 24), and “Formulating Gluten-free Attendees will also have a chance Food Products with Texture to snack on whole-grain crackers Comparable to Wheat Flour-based made with TruBran® corn bran and Products” (session 163-37). quench their thirst with a frozen Ingredion Inc., www.ingredion.com/ smoothie drink made with Maltrin us, Booth 1629 QD® quick dispersing maltodextrin. Pure-Gel® stabilized starches, Pure- Photo courtesy of Finally, company representative will Set® thin-boiling starches, and Grain Processing Order up some inspiration discuss the range of starches avail- Pure-Dent® specialty starches. Grain Corp. Grain Processing Corp. invites able like Pure-Cote® binding/coating Processing Corp., www.grainprocess- attendees to visit the company’s starches, Inscosity® instant starches, ing.com, Booth 2414 Salt. Current Some Thought for Food. Sodium Consumption Satisfy consumers’ taste while helping 3,400mg a day them meet the latest sodium guidelines 95% 75% The average amount of sodium Americans consume every day. 2 of American of American with innovative solutions from Cargill. men women exceed the exceed the recommended recommended 2,300mg a day daily upper daily upper intake of intake of The upper limit of sodium an average person should consume every day.3 The 2010 Dietary Guidelines for Americans sodium sodium recommend limiting sodium intake to less than 2,300mg a day, or 1,500mg for specifc population groups. 1,500mg a day The upper limit of sodium a person should consume every day if they Over 95% of men and over 75% of women in the U.S. exceed are 51 years or older, African-American, have hypertension, diabetes 3 the recommended daily tolerable upper intake of sodium.1 or chronic kidney disease. 1 “Dietary Reference Intakes: Water, Potassium, Sodium, Chloride and Sulfate”, Institute of Medicine, www.iom.edu For the complete perspective, please go to: 2 “What We Eat in America”, US Department of Agriculture, www.usda.gov 3 “2010 Dietary Guidelines for Americans”, US Department of Agriculture, www.usda.gov cargillsaltinperspective.com
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