IFT First Review
Savouring the future of food innovation
IFT FIRST showcased groundbreaking advancements in food science and
technology.Kiran Grewal, Editor of Kennedy’s Confection, highlights some key trends and innovations that made waves at the expo, from low-GI rice ingredients to revolutionary sweeteners.
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FT FIRST: Annual Event and Expo, the popular food science, technology, and innovation event held from July 14-17, 2024, at McCormick Place in Chicago, boasted a large number of attendees and exhibitors report the expo to be busy with quality conversations as well
as new customer leads. Kiran Grewal, Editor of Kennedy’s Confection, who attended the event, reports on a few of the many innovations and talks showcased at IFT FIRST, and throughout this extended review, interviewed a number of key exhibitors about their new product developments and some of the key trends in the food science and innovation industry. “Every year, IFT FIRST spotlights the latest in food innovation and technological advancements from the top food companies in the world,” said IFT CEO Christie Tarantino-Dean. “From our stages and booths throughout the expo floor, global leaders are sharing innovations that are
10 Kennedy’s Confection July 2024
improving health and nutrition for communities around the world. It’s a view into the future of food you can’t afford to miss.”
Low GI and sugar replacements Western Foods, in an exclusive partnership with Phynova, introduced ReduRice. This innovative product combines all of the benefits of rice with the unprecedented properties of Reducose for use in a wide array of applications. Western Foods is a vertically integrated ingredient supplier and manufacturer offering high-quality rice, gluten-free grains, flours, extruded products and inclusions. Phynova, a life science company specialising in natural plant-derived ingredients, is partnering with Western Foods to bring this specialty ingredient to the food industry. Western Foods said “By using our low-GI platform, your consumers can enjoy the products they love while significantly reducing the adverse effects of sugar.” GlyCorp presented an oat, rice and tapioca
at IFT First, stating “Oat syrup is a pure, natural sweetener, derived from oats. It has a clean, sweet flavour and hints of butter and caramel. It is created by treating oat with natural farmed enzymes that are not genetically modified in order to dissolve the complex carbohydrates compounds into short-chain sugar molecules.” Mitsubishi Chemical Group presented the
Ryoto Sugar Ester, the trade name of sucrose fatty acid esters, the sucrose molecule has eight hydroxl groups, and so sucrose fatty acid esters from mono-to-Octa- can be produced. Being tasteless, odourless and nontoxic, Mitsubishi said it’s the “best suited emulsifier for foods.” They add, “Sucrose esters offer a full range of HLB values from 1 to 16, and in use of all grades, display
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