More than 14,500 food professionals convened in Anaheim for the 2009 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. IFT is a non-profit scientific society comprised of individual members in academia, government and industry.
A variety of new programs designed to expand both the educational and information-sharing value of the event were introduced this year, as noted below:
An online professional networking system called networkNow! enabled attendees to identify other event participants with similar interests.
Four Sunrise Sessions, offered at 7 a.m. on two separate convention days, and covering such topics as “DNA Techniques for Food Pathogens” and “Nanoscale Science for Food: A Primer,” provided those interested in maximizing their education experience with additional opportunities.
The Keynote Session, featuring economic experts Todd Buchholz, a Harvard University economist and author of the book Market Shock: 9 Economic and Social Upheavals that Will Shake our Financial Future, and Dr. Jeffrey Rosensweig, a CNN financial commentator and author of the book Winning the Global Game: A Strategy for Linking People and Profits, discussing the current state of the economy and its impact on the food industry, went interactive this year. Buchholz and Rosensweig built their presentation around questions that were submitted online in advance of the event, as well as during the actual session in Anaheim.
A new Intellectual Property Exchange (IPEx) session was offered onsite in Anaheim, helping those with IP connect with those seeking innovative new technologies.
Trend Tours were introduced, highlighting exhibiting companies providing products and services aligned around key industry topics of flavor and color innovation, ingredients for functional foods, naturally sourced, and weight management.
IFT's next Annual Meeting and Food Expo will be held in Chicago, July 17-21, 2010.
Multi-grain muffins made with BriessBlend™ Whole Grain Fine showed how the new blend from Briess Malt & Ingredients Co. makes it easier to formulate and process “good for you” foods. It is one of two BriessBlend multigrain blends launched at IFT. Both are made with pregelatinized grain particles that can be mixed directly into the dough. The finer grind particle blend mixes well into smoother doughs; the coarser grind particle blend delivers enhanced identity to breads, crackers and cookies.
Briess Malt & Ingredients Company
800 657 0806
ADM introduced three new baked products at IFT. The date and almond breakfast bar featured VegeFull™ navy bean powder, Prolite® wheat protein isolate and NovaLipid™ soybean oil. The Triple Chocolate brownie was made with Ambrosia® chocolate chunks, De Zaan® cocoa powder and topped with chocolate fudge. NutriSoy® high-protein crisps and Fibersol®-2 dietary soluble fiber made up the oats and crisp bar. The company also featured its Sweet ‘n’ Neat® dry honey powder in a Sweet ‘n’ Crunchy sesame mix.
800 627 5843
National Starch Food Innovation introduced new gluten-free solutions for cookies, muffins and cakes that have the flavor, texture and visual appeal of gluten-containing products. The company has combined its long experience in producing gluten-free ingredients, such as corn, tapioca and rice, with its functional flour expertise to create ingredients that give the baking industry greater latitude in manufacturing gluten-free baked products.
National Starch Food Innovation
866 961 NATL
NATURAL STARCH FOR CLEAN LABELS
Tate & Lyle showcased X-PAND'R® SC, the second natural starch in the company's X-PAND'R line of starches. An unmodified, premium cold-water swelling starch, X-PAND'R SC is suitable for snack foods touting a clean, natural label. The natural starch aids in the development of cohesive, pliable and non-sticking dough that can be processed through conventional sheeters, extruders or stamping dies without the use of excessive heat or pressure.
Tate & Lyle
866 653 6622
Innovative sweets was the theme for Virginia Dare at IFT. The booth featured demonstrations on techniques for decorating cupcakes, and creating works of art with Virginia Dare vanilla. Shortbread cookies in raspberry, butter and maple-vanilla flavors and black currant scones also were showcased.
718 788 1776
INDIAN FOOD GOES AMERICAN
ConAgra Mills Mumbai Gold Fresh Chakki Atta is milled from specially selected durum wheat to traditional Indian specifications for flavor, texture and functionality. It is ideal for delivering authentic flatbreads on a national scale. Traditional Indian flatbreads that can be made with Fresh Chakki Atta include: chapatti/roti, flatbreads made by rolling dough into discs that are cooked on a griddle and held over a flame to puff; paratha, which is made by folding and refolding dough for pastry like flatbread; and puri, a soft flatbread finished in hot oil to make them puff for scooping curries and vegetables.
800 851 9618