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Cooking Up Science 2016 Recipes & Videos

Tuesday, August 2nd, 2016

IFT16 showcased exhibitors’ products through innovation and cooking demonstrations in the IFT16 “Cooking Up Science” Theater—Booth 4484. Each day of the IFT16 food expo, chefs showcased how exhibitor-sponsored ingredients can be used to make healthy and delicious meals. Below are the recipes and videos from the four companies—PureCircle, Qualisoy, Almond Board of California, and Pulse Canada—that participated in the Cooking Up Science sessions at IFT16.

 

PureCircle
NSA French Vanilla Flavored Iced Coffee
Makes: 100 mL beverage
Notes: This iced coffee contains fresh brewed coffee blended with milk. Sigma-D has been formulated and tested specifically for dairy products, and is known to have superior performance over Reb A in these applications. Delta provides clean upfront sweetness. NSF-03 is used to enhance the perception of roasted coffee notes. Sugar Reduction: 100% (8 g sugar control)
Ingredients:
60 g 2% milk
40 g fresh brewed coffee
0.345 g French vanilla flavor
0.15 g Coffee Flavor Lactic Acid, 80%
0.0088 g Sigma D
0.0080 g Delta
0.0080 g NSF-03
TOTAL (wt. grams) 100.54

Low Sugar Coconut Macaroons
Makes: 100 g snack
Notes: These coconut macaroons are a healthy spin on a classic. The Zeta family is a group of premium glycosides that can be used to achieve high sugar reductions. Zeta is used to reach high sweetness max while providing minimal bitter and licorice notes. Sugar Reduction: 93% (43.9 g sugar control)
Ingredients:
41.8139 g Macaroon Coconut, Unsweetened
27.0907 g egg whites, pasteurized
20.8956 g Maltodextrin, 10 DE
3.1213  g corn syrup, light
3.1213 g Chicory Root Fiber
2.9446 g all purpose flour
0.7067 g vanilla extract
0.2120 g PCS-3009
0.0938 g salt
TOTAL (wt. grams) 100

 

Qualisoy
Donut Holes with Salted Caramel Sauce
Courtesy of Emily Ellyn – more at www.EmilyEllyn.com
Makes: 40 donut holes

Donut Dough
Ingredients:
1 cup water
5 tbsp interesterified high oleic soybean oil shortening
1 tbsp sugar
¼ tsp salt
1 cup flour
2 large eggs
1 tsp pure vanilla extract
1 gal interesterified high oleic soybean oil shortening, for frying
zest of one orange

Doughnut Topping
Ingredients:
½ cup sugar
½ tsp ground cinnamon

Salted Caramel Sauce
Ingredients:
¾ cup interesterified high oleic soybean oil shortening
1 ½ cups light brown sugar, firmly packed
2 tbsp water
1 tsp salt
½ cup to ¾ cup evaporated milk or heavy cream
1 tsp sea salt
1 tsp orange extract

Directions

  1. In a small heavy-bottom sauce pan bring water, shortening, sugar, and salt to a boil while continually whisking.
  2. Reduce heat to medium and whisk in flour until thoroughly incorporated and there are no lumps. Remove from heat.
  3. In a small bowl, whisk eggs and then add a tablespoon of the hot flour mixture and quickly whisk into eggs. Then add the egg mixture to the flour mixture and whisk to thoroughly incorporate. Finally, add vanilla extract and orange zest and whisk together until the dough comes together into a pate choux consistency.
  4. Scrape dough into a large pastry bag fitted with a star-shaped pastry tip.
  5. On a sheet tray lined with parchment paper, pipe doughnut circles onto the parchment paper.
  6. While doughnuts are slightly drying, heat interesterified high oleic soybean oil shortening in a large heavy-bottomed pot over medium-high heat until it reaches 350°F on a candy thermometer. (Or you can drop one of the doughnuts in the oil, if it sizzles and immediately rises to the surface, the oil is ready.)
  7. Prepare cinnamon-sugar topping in large bowl by mixing sugar and cinnamon together. Reserve to side.
  8. Fry doughnuts by gently lifting from parchment with hand or spatula and gently dropping into the hot oil. The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove doughnuts with tongs as they’re golden brown on both sides (this should take less than one minute in total). Transfer the doughnuts one at a time into the cinnamon-sugar mixture. Use your hands to coat well with the cinnamon-sugar and transfer to a plate.
  9. Serve warm with caramel sauce and enjoy!

Salted Caramel Sauce:

  1. Add interesterified high oleic soybean oil shortening, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
  2. Bring to boil for 5 min (it will bubble a lot!), stirring occasionally.
  3. Remove from heat and stir in ½ cup evaporated milk or heavy cream and orange extract. Add additional evaporated milk or heavy cream to reach desired consistency. Allow the mixture to boil for 1 min. It will rise in the pan as it boils.
  4. Remove from heat and stir in 1 tsp of salt, cool slightly, and pour the caramel into a bowl to use as dip for the doughnuts, or pour sauce into a jar and refrigerate for keeps. Keeps refrigerated for up to two weeks.

 

Nutrition FactsAlmond Board of California
Brazilian Coffee and Cocoa Almonds
Makes: 9, ¼ cup servings
Notes: The benefits of almonds, just became more addicting: coconut sugarorange glazed whole almonds are dipped in bittersweet chocolate, then coated with
crushed almonds, espresso powder and cocoa powder—these bites will do more than tide you over!
Ingredients:
1.00 oz California almonds salted, roasted, fine ground
0.30 oz cocoa powder unsweetened
0.10 oz espresso powder fine ground
0.50 fl oz water filtered
0.50 fl oz orange juice no pulp
1.50 oz coconut sugar pure, unrefined
8.00 oz California almonds whole, roasted
0.20 oz orange peel dried, powder
5.00 oz bittersweet chocolate, 60% cacao chips
0.15 oz Maldon sea salt flakes

Directions:

  1. Place the ground salted almonds, cocoa powder and espresso powder in a mixing bowl, then whisk to evenly combine. Reserve for final coating.
  2. Place water, orange juice, and sugar in a saucepot. Heat, over medium-high heat, to dissolve the sugar.
  3. Add whole roasted almonds, reduce heat to medium. Continuously stir almonds and for approximately 3 min to fully coat and glaze/caramelize the almonds.
  4. Remove glazed almonds from saucepot and transfer to a mixing bowl. Add orange powder and toss to evenly coat and combine. Separate the coated almonds and allow to cool to room temperature and harden.
  5. Temper chocolate over a double boiler. Reserve.
  6. Slowly add and stir tempered chocolate into the cooled almonds (⅓ at a time); allowing chocolate to set up each time creating a hard coating on each almond. As the final coating of chocolate begins to set, first add the Maldon sea salt and toss to evenly combine and coat the almonds; then add the reserved almond/cocoa/espresso mixture and toss to evenly coat. Shake off any excess mixture.
  7. Place Brazilian Coffee and Cocoa Almonds in a sealed container and store at room temperature.

 

Pulse Canada
co-sponsor: US Dry Pea & Lentil Council
Makes: 100 recipes per item
Flax Millet Pulse Chips
Ingredients:
Chickpeas
Bengal gram
Pigeon Pea
Millet
Flax seeds
Chili powder
Onion powder
Dry mango powder
Coriander
Black pepper
Tumeric
Cumin powder
Salt
Black salt
Garam masala
Sugar

Maple Walnut Gelato
Ingredients:
Filtered water
White beans
Coconut milk
Sugar
Walnuts
Brown rice syrup Locust bean gum
Guar gum
Natural Maple Flavor
Sorbitol

Passion Fruit Gelato
Ingredients:
Filtered water
White beans
Passion fruit puree
Sugar
Brown rice syrup
Locust bean gum
Guar gum
Pea protein
Sorbitol
Turmeric

Dark Chocolate Cassis Gelato
Ingredients:
Filtered water
White beans
Cassis puree
Sugar
Cocoa powder
Brown rice syrup
Locust bean gum
Guar gum
Sorbitol

Enchilada with Salsa Verde and Southwest Succotash
Tortilla Shell Ingredients:
Masa Faba bean flour
Precisa bake
Chickpea flour
Canola oil
Salt
Baking powder
Warm water

Filling Ingredients:
Chickpeas
Black eyed peas
Poblano
Red onion
Chayote
Green pepper
Lime juice
Ancho chili powder
Cilantro
Garlic
Paprika
Mustard
Red chili powder
Cayenne
Sodium substitute
Salt
Water

Salsa Verde Ingredients:
Tomatillo
Poblano
Anaheim
Jalapeno pepper
Red onion
Serrano pepper
Lime juice
Garlic
Cilantro
Sodium substitute
Salt

Southwest Succotash Ingredients:
Red lentils
Chayote
Green split peas
Green bell pepper
Red bell pepper
Red onion
Green lentils
Corn
Orange bell pepper
Poblano
Lime juice
Cilantro
Garlic
Salt
Black pepper
Sodium substitute

Video: Coffee & Tea at IFT16 Food Expo

Monday, July 18th, 2016

After water, tea and coffee are the most consumed beverages around the world. Tea leaves and coffee beans are processed into stand-alone beverages, and they are also used to make extracts, flavors, and other ingredients for the bakery, processed food and beverage, and culinary industries. Kelly Hensel, senior digital editor of Food Technology magazine, talks to S&D Coffee and Tea (booth 2207) and Amelia Bay (booth 1660) about how they are utilizing coffee and tea in innovative applications.

Video: Natural Colors at IFT16 Food Expo

Sunday, July 17th, 2016

Color plays a big role in our enjoyment of food, which is why it’s often said that we eat with our eyes. Consumers definitely seek out bold, beautifully colored foods and beverages. But more and more, they want these colors to come from natural sources. And that can require some new approaches to product formulation. Mary Ellen Kuhn, executive editor of Food Technology magazine, talks to Naturex (booth 2651) and Sensient (booth 1631) about some of the options that product developers have for keeping it colorful—and natural.

New Products, Services On Display at IFT16

Tuesday, June 21st, 2016

What's New!What’s New!

For the sixth year, the What’s New! program will return to the expo floor this summer. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. On the show floor, What’s New! floor stickers will help exhibitors with featured products to stand out. Exhibitors with a What’s New! designation will be highlighted in the IFT16 mobile app. In addition, a selection of products labeled with the logo will be featured on the IFT16 News homepage and at news.ift.org/whats-new. The complete list can be found within a tabbed section in the printed Program & Exhibit Directory available on-site.

From Root Beer Floats to Nutella Kettle Corn

Tuesday, June 21st, 2016

Root Beer FloatsTaste the Expo

For many attendees, the opportunity to sample innovative and delicious product prototypes is a favorite food expo experience. What’s on the menu this year? While some exhibitors are still putting the finishing touches on their sampling plans, the options already identified include everything from a root beer float to Nutella salted kettle corn. The Taste the Expo program makes it easier for attendees to locate product samples by highlighting them in the IFT16 mobile app and the Program & Exhibit Directory.

A complete list of Taste the Expo participants can be found here.

Specialty Pavilions on the Food Expo Floor

Tuesday, June 21st, 2016

Exhibitors whose products relate to specific themes are grouped together on the show floor under the banner of those themes. The 2016 roster of specialty pavilions includes:

  1. New Exhibitors Pavilion—NEW
  2. Healthy Food Pavilion
  3. Organic Pavilion
  4. Beverage Pavilion
  5. Food Safety Pavilion
  6. China Pavilion

Innova Market InsightsIn addition, as always, Innova and Mintel will have their own pavilions to showcase trends in the industry:

  • Innova Pavilion: A visit to the Innova Market Insights pavilion (booth 2884) is a must for showgoers. The company, which has a global network that tracks new product introductions in more than 75 countries and nearly 30 food and beverage product categories, always stages an expansive, attention-getting display of innovative products from around the globe. Those who stop by the pavilion will also have the opportunity to converse with members of the Innova Market Insights team of food and beverage analysts and tap into their expertise in areas including packaging, technology, ingredients, and market trends, both informally and during a series of formal presentations.
  • Mintel Pavilion: The Mintel Intelligence Zone (booth 4953) will be home base for a number of the market intelligence company’s food and beverage industry analysts during IFT16. Innovative food and beverage products, trends, and food science presentations will be highlighted. Mintel experts will present sessions titled “Eat With Your Eyes,” “Simple Isn’t So Simple,” and “What Does Product Innovation Really Look Like?” throughout the course of the food expo. Always a go-to source of market information, Mintel offers a market intelligence mix that incorporates data, market research and analysis, competitive intelligence, product intelligence, and analytical expertise.

Make sure to check out the IFT16 show floor map to find these special pavilions.

 

VIDEO: Sweetener Solutions at IFT15

Monday, July 13th, 2015

American consumers are increasingly vigilant when it comes to looking at food and beverage labels to see if they contain certain ingredients. Not surprisingly, sweeteners are a focus due to their calorie counts, artificial versus natural personas and health perceptions. How does this impact food and beverage companies’ strategic initiatives and new products? Kelly Hensel, Senior Digital Editor of Food Technology magazine, talks to Tate & Lyle and Cargill about their innovative sweetener solutions on display at IFT15.


VIDEO: Healthy Grains at IFT15

Monday, July 13th, 2015

More and more, consumers are looking to amp up the health benefits they get from the foods they love. For people who enjoy bread, cakes, and other grain-based foods, innovative ingredients are allowing manufacturers to boost their products’ nutritional profile without compromising taste or texture. Melanie Zanoza Bartelme, associate editor for Food Technology magazine, talks to Ardent Mills and Bay State Milling, who are showcasing healthy grain ingredients at the IFT15 food expo.


Take a Transformative Journey Through the Digestive Process

Sunday, July 12th, 2015

Predicting at the Transformation LabAre you a cruncher, chewer, smoosher, or sucker? Get the answer to that question by visiting the IFT Transformation Lab: A Journey From the Inside (Booth 5535) on the food expo floor.

This brand-new exhibit is designed to take those who experience it on a multisensory journey through the digestive process. The journey begins at the mouth of the Transformation Lab, where visitors are asked to take a quick mouth behavior survey to determine which of the four aforementioned mouth behaviors (crunching, chewing, smooshing, or sucking) best characterizes their approach to mastication. Product samples that reflect the preferences of individuals according to their mouth behavior are featured in this area of the exhibit, which is sponsored by JBMB, a company that specializes in mouth behavior.

Zone two of the Transformation Lab focuses on the stomach and features a gastric simulator to help illustrate the way that the stomach breaks food down, mixing it with acid and enzymes to help release nutrients that are later absorbed in the small intestine, says IFT member R. Paul Singh, a University of California, Davis, distinguished professor emeritus and expert on the role of the stomach in food digestion. With his colleagues, Singh prepared the exhibits featured in zone two. He will be on hand in zone two periodically during the course of the food expo, and he also played a role in the conceptualization of the Transformation Lab.

Zone three of the lab offers insights on the small intestine and how various foods affect the gut microbiome. Experts will be available to discuss the gut microbiome, and a video will help explain some of the science behind it.

Health and wellness is the focus of zone four, which zeroes in on market and product development trends as they affect four key population segments: infants, adolescents, adults, and older adults. Zone four is sponsored by Innova Market Insights and features data from the research firm. At the conclusion of the Transformation Lab experience, visitors are asked to respond to a survey on what they found most engaging and informative about the experience.

The Transformation LabThroughout the course of IFT15, Transformation Lab staffers will be Tweeting out updates on the percentage of booth visitors who fall into each of the four mouth behavior categories. The display also highlights some of the IFT15 scientific and applied sessions that relate to digestion and gut health.

“At IFT15, the technical sessions and exhibits shown in the expo demonstrate how scientific approaches have led to creating numerous food products with health benefits for the consumer,” says Singh. “The Transformation Lab helps extend that discussion to the gastrointestinal (GI) tract, where nutrients are released from the food and transferred into a human body. By visiting the Transformation Lab, attendees of IFT15 will get a more informed understanding of the fate of foods in the GI tract.”

The Transformation Lab was developed by Freeman XP, part of the exhibit services company that teams with IFT on the annual event, with scientific input provided by IFT member volunteers.

Four Innovations That Should Turn Heads

Sunday, July 12th, 2015

Whether your needs are related to ingredients, technology or operations, the food expo offers ample opportunities to explore new developments. Some of these advancements may even turn your head, such as the winners of the 2015 IFT Food Expo Innovation Award.

At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award. The winners are Aseptia Technologies, Corbion, Ecolab, and Parabel.

2015 IFT Food Expo Innovation Award“Now in its ninth year, the Food Expo Innovation awards program is a showcase for amazing advancements in our profession,” said Dennis. “Exclusive to companies exhibiting at the IFT15 Food Expo, these awards honor outstanding innovation in products, ingredients, technologies, instrumentation, equipment, and services that were commercially introduced since January 1st of 2014.”

A panel of nine jurors from industry, academia, and government with broad expertise in research & product development, processing & packaging technology, and food safety selected the four companies and their innovations from 47 qualified entries. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Aseptia Technologies (booth 232) captured the 2015 IFT Food Expo Innovation Award for its AseptiWave Modular Advanced Thermal Processing Systems, which utilize microwave-assisted advanced thermal processing to deliver superior product quality for aseptically packaged foods and beverages.

AseptiWave is a family of advanced thermal processing systems with a built-in, extensively and robustly tested scale-up strategy and controllability at pilot plant (2–4 gal/min), intermediate (10–20 gal/min), and high (20–40 gal/min) industrial throughput levels.

Corbion (booths 1218/1221) won the award for its Ultra Fresh Premium Advantage Enzyme Blend, which extends the shelf life, freshness, taste and flavor of bread while enabling the reduction of some ingredients, such as added sugar, high fructose corn syrup, and yeast.

The bio-based enzyme’s ability to extend shelf life seven or more days may enable bakeries to expand distribution to new geographies or potentially expand to new outlets such as convenience, drug and dollar stores. In the consumer’s pantry, the extra shelf life may translate to reduced waste.

Ecolab (booth 1950) was honored for its DrySan Duo Two-Step, No-Rinse Cleaner & Sanitizer, which is designed for dry and low-moisture processing environments. The product reduces cleaning time by eliminating the use of rinse water between cleaning and sanitizing.

Plant trials using DrySan Duo showed an average 30% reduction in total cleaning time compared to traditional wet cleaning methods. The trials also demonstrated equivalent performance to traditional wet cleaning utilizing aerobic plate count and Enterobacteriacea test methods.

Parabel (booth 126) received the 2015 IFT Food Expo Innovation Award for its LENTEIN Plant Protein, which is derived from water lentils. The highly digestible protein has an amino acid profile comparable to whey protein and is claimed to be higher in essential amino acids and branched chain amino acids than any other plant protein.

The product contains 65–70% concentrated high-quality plant protein and omega-3 fatty acids, is high in carotenoids, and rich in antioxidants. It is highly dispersible and has excellent foaming attributes. Applications include beverages, chips, crackers, and bars.

At Monday morning’s General Session and Keynote featuring Mike Walsh in Ballroom S100 at 8:30–10 am, a video of the four winners will be shown to the audience, providing more details on the advances and applications of these inventive products.


Program & Exhibit Directory Addendum

Tuesday, June 30th, 2015

IFT16 Program & Exhibit Directory Addendum
(as of July 18, 2016)

 

Exhibit Addendum (pdf)

 

The following companies have changed location:

China Pavilion
Baolingbao Biology in Booth 5131 has now been moved to Booth 5331
Great Motto International Trading Co in Booth 5412 has now been moved to Booth 5219
Hubei Yizhi Konjac Biotechnology Co Ltd in Booth 5132 has now been moved to Booth 5332
Qingdao Yunda Foods Co., Ltd in Booth 5421 has now been moved to Booth 5221
Shanghai Zhigi Biotechnology Co., Ltd in Booth 5434 has now been moved to Booth 5224

New Exhibitor Pavilion
Ampco Pumps Company in Booth 944 has been moved to 948
Safe Food Corp in Booth 943 has been moved to Booth 137
Sunland Nutrition in Booth 945 has been moved to Booth 949

Disclaimer
The exhibit listings are reproduced verbatim from copy submitted by each exhibitor. IFT takes no responsibility for descriptions or claims made. Exhibitors contracting space after the section had gone to press are listed in the Addendum. For the most up-to-date listing of the exhibitors, use the mobile app or the Event Navigator kiosks located throughout the Expo floor.

Program Addendum

PANEL DISCUSSION, SYMPOSIUM OR WORKSHOP PRESENTER — ADDITIONS AND CHANGES

Moderator Update
Session 001: Innovative Technology and Emerging Research on Fiber’s Role in Gut Microbiome and Bone Health
Sunday, July 17 2016, 7:15 am – 8:15 am
Kirstie Canene-Adams added as the Moderator

Presenter Update
Session 010-002: Recent Advances in Creating New Opportunities and Overcoming Challenges Associated with Acid Whey
Sunday, July 17, 2016, 8:30 am – 10:00 am

Presenter Update
Session 016: The “How and Why” of Win-Win-Win Curriculums for Professionals, Companies, and Schools
Sunday, July 17, 2016, 8:30 am – 10:00 am
016-005 What’s In It for the Company? How Advanced Education for Employees Helps More Than Just the Employee; Julie Heine replaced Linda O’Risky

Presenter Update
Session 018: Culinology in Action: How Restaurant Chefs are Using Functional Ingredients to Drive Menu Trends
Sunday, July 17, 2016, 8:30 am – 10:00 am
Chris Warsow and John Draz added

Primary Author Update
P01-088 Use of High Voltage Atmospheric Cold Plasma (HVACP) for Reducing Salmonella Typhi in Tender Coconut Water (TCW)
Sunday, July 17, 2016, 12:00 pm – 2:00
Nikhil Mahnot replaced by Lei Shelly Xu

Panel Update
Session 011: Sustainability of Alternative Protein Sources: From Micromycelium to Insects to Urban Farming
Sunday, July 17, 2016, 2:00 pm – 3:30 pm
Olaf Gruess is not moderating, replaced by Erika Geroget; Tim Finnigan and Dr. Tsipi Shoham are not presenting; Dr. Uma Valetia and Dr. Nicolás Meneses Ph.D. added

Presenter Update
N07 IFT Industrial Achievement Award Winner and IFT Industrial Scientist of the Year
Sunday, July 17, 2016, 2:30 pm
Pablo Coronel, Ph.D., CRB added

Session Added
Session 121: Higher Education Review Board Can Help
Sunday, July 17, 2016, 3:00 pm – 3:30 pm
Room S401ab
Informal Roundtable

Hot Topics Add
Session 118: Update on FDA’s Nutrition Initiatives
Monday, July 18, 2016, 8:30 am – 10:00 am
Room N427bc
Moderator: Claudine Kavanaugh, Presenters: Douglas Balentine and Kasey Heintz

Presentation Title Update
Session 038: Sustainability and Food Waste: Challenges for the Food Industry
Monday, July 18, 2016, 8:30 am – 10:00 am
Presentation 038-003, “A Holistic and Entrepreneurial Approach to Food Waste”
Presenter Olaf Gruess update

Presenter Update
Session 062: Genomics Day: Spoilage
Monday, July 18, 2016, 10:00 am
Olav Sliekers removed

Moderator Update
Session 040: A Dietary Staple for the 21st Century: Celebrating 2016, the International Year of Pulses
Monday, July 18, 2016, 10:30 am – 12:00 pm
Christine Pelkman replaced by Lorraine Niba

Presenter Update
Session 036: Nutraceutical and Functional Food Regulations in the United States and Around the World
Monday, July 18, 2016, 10:30 am – 12:00 pm
036-004 Understanding Medical Foods Under FDA Regulations
Presenter Claudia Lewis added

Moderator Update
Session 057: Let’s Get Real: Does Food Science Promote or Undermine Nutrition?
Monday, July 18, 2016, 12:30 pm – 2:00 pm
Julie Jones being replaced by Mary Christ-Erwin

Presenter Update
Session 053: Maximizing Freshness and Reducing Waste of Packaged Food Using Shelf-Life Simulations: Basic Principles and Case Studies
Monday, July 18, 2016, 12:30 pm – 2:00 pm
Evan Ziolkowski replaced by Tom Clark

Presenter Update
Session 055: FSMA: Pain, Progress and Promise
Monday, July 18, 2016, 12:30 pm – 2:00 pm
David Gombas replaced by Jennifer McEntire

Presenter Update
Session 051: Edible Insects: Moving Beyond Sensationalism to Industrialization
Monday, July 18, 2016, 12:30 pm – 2:00 pm
May Berenbaum removed

Presenter Update
Session 050: Economically Motivated Adulteration: Challenges and Innovation in the Detection of Food Fraud
Monday, July 18, 2016, 12:30 pm – 2:00 pm
Nicholas Phelps removed

Presenter Update
Session 075: Genomics Day: Production Application
Monday, July 18, 2016, 12:45 pm
Tongjie Liu replaced by Salwa Karbourned

Presenter Update
Session 046: Technology Transfer from Academia to Industry: Approaches and Case Studies
Monday, July 18, 2016, 2:15 pm – 3:45 pm
Thrandur Helgason, Ph.D. removed

Presenter Update
Session 063: The Impact of the International Food Regulations on Global Supply Chain: An Update
Monday, July 18, 2016, 2:15 pm – 3:45 pm
Kenny Chang being replaced by Mike Pearsall

Presentation Title Change
Session 088-003
Tuesday, July 19, 2016, 8:30 am – 10:00 am
New Title: Four Continent: Adventures in Food Safety, Culture, and Personal Growth

Moderator Update
Session 104: Understanding the Medical Foods Category
Tuesday, July 19, 2016, 1:15 pm – 2:45 pm
Laurie Dolan replaced with George Burdock

Back to top

POSTER SESSION PRESENTER — ADDITIONS AND CHANGES

ePoster Withdrawal
003 Modeling of Rehydration Kinetics of Vacuum Assisted Microwave Dried Green Bell Peppers
Sunday, July 17, 2016, 8:30 am – 10:00 am

ePoster Changed to Printed Poster
004 Improving the Bread Quality of High Protease Activity Flour Using Hops (Humulus Lupulus) Extract
Sunday, July 17, 2016, 2:00 pm – 3:30 pm
Moved to Poster Session 5, P05-110, Tuesday, July 19, 2016, 10:00 am – 12:00 pm

Co-Author Update
P02-076 The Effect of High Voltage Atmospheric Cold Plasma on the Microbial, Physical, and Chemical Properties of Orange Juice
Sunday, July 17, 2016, 3:00 pm – 5:00 pm
Allen Garner added as a co-author

Poster Time/Date Update
P02-111 Odor-Induced Taste Modifications in Teas
Sunday, July 17, 2016, 3:00 pm – 5:00 pm
Moved to P04-121, Monday, July 18, 2016, 2:30 pm – 4:30 pm

Poster Withdrawal
P03-063 Containing Essential Oil Nanoemulsions for Fruit and Vegetable Preservation
Monday, July 18, 2016, 11:00 am – 1:00 pm
Ozge Tastun, Primary Author

Primary Author Change
P03-058 Antimicrobial Properties of Black Seed Oil in Various Bioplastic Trays
Monday, July 18, 2016, 11:00 am – 1:00 pm
George Alamilla replaced by Sarah Wiltz

Poster Update
P03-077 Impact of Cold Atmospheric Pressure Plasma Treatment on Quality and Safety of Mealworm (Tenebrio Molitor) Flour
Monday, July 18, 2016, 11:00 am – 1:00 pm
orSara Bussler being replaced by Oliver K. Schlüter as primary author

Poster Withdrawal
P03-082 Effect of Probiotic Fermented Oat Bran Enriched Milk on the Intestinal Microflora of Rats Fed an Atherogenic Diet
Monday, July 18, 2016, 11:00 am – 1:00 pm

ePoster Withdrawal
001 Development of Novel Dairy Ingredients Using Evaporation Technology
Monday, July 18, 2016, 2:00 pm – 3:30 pm

Poster Withdrawal
P04-091 Mathematical Modeling of the Adsorption/Desorption Characteristics of Anthocyanins from Muscadine Grape Pomace on Macroporous Resin
Sunday, July 18, 2016, 2:30 pm – 4:30 pm

Poster Withdrawal
P04-032 Effect of Post-Harvest Handling on the Quality of Midwestern Hazelnut
Monday, July 18, 2016, 2:30 pm – 4:30 pm

Primary Author Change
P05-072 Characterizing the Thermal Stability of Myoglobin, NADH-Dependent Reductase, and Lactate Dehydrogenase
Tuesday, July 19, 2016, 10:00 am – 12:00 pm
P05-072
Blanchefort Abraham replaced by Anupman Abraham

Poster Withdrawal
P05-038 Egg Crack Detection Using Multiple Vibration Sensors Combined with Correlative Information Analysis
Tuesday, July 19, 2016, 10:00 am – 12:00 pm
Hao Lin, Primary Author

Poster Withdrawal
P05-047 Phenotypic and Genotypic Alterations of Durancin GL-Resistant Enterococcus Durans Strains
Tuesday, July 19, 2016, 10:00 am – 12:00 pm
Lihui Du, Primary Author

Poster Withdrawal
P05-055 Effect of Polymer Chemical Structure on Efficient Loading and Release of Naturally Occurring Compounds and their Application in Antioxidant Food Packaging
Tuesday, July 19, 2016, 10:00 am – 12:00 pm

Primary Author Change
E003 Factors to Consider When Conducting Consumer Research with Kids: Using Chocolate Flavored Milk in Mexico as a Case Study
Tuesday, July 19, 2016, 12:30 pm – 2:00 pm
Ana Ramirez replace by Ratapol Teratanavat

Primary Author Change
P06-027 Implication of Starch Thickening Behavior on Emulsion Formation, Stability, and Finished Product Texture of Salad Dressings
Tuesday, July 19, 2016, 2:00 pm – 3:30 pm
Shelly Zhou replaced by Joni Simms

Poster Update
P02-119 Variability of Ethanol in Commercial Kombucha Products
Tuesday, July 19, 2016, 2:00 pm – 4:00 pm

Moved to Poster Session 2, Sunday, July 17, 3:00 pm – 5:00 pm

Poster Withdrawal
P06-037 Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Uptake in Potatoes
Tuesday, July 19, 2016, 2:00 pm – 4:00 pm

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New Products, Services on Display

Tuesday, June 16th, 2015

What's New!What’s New!

For the fifth year, the What’s New! program will return to the expo floor this summer. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. On the show floor, What’s New! floor stickers will help exhibitors with featured products to stand out. Exhibitors with a What’s New! designation will be highlighted in the IFT15 mobile app. In addition, products labeled with the logo will be featured on the IFT15 News homepage and at news.ift.org/whats-new and listed within a tabbed section in the printed Program & Exhibit Directory available on-site.

From Chai Cardamom to Funnel Cakes

Tuesday, June 16th, 2015

Taste The ExpoTaste the Expo

For many attendees, the opportunity to sample innovative and delicious product prototypes is a favorite food expo experience. What’s on the menu this year? While some exhibitors are still putting the finishing touches on their sampling plans, the options already identified include everything from a chai cardamom beverage to funnel cake cupcakes. The Taste the Expo program makes it easier for attendees to locate product samples by highlighting them in the IFT15 mobile app and the Program & Exhibit Directory.

Highlights on the Expo Floor

Tuesday, June 16th, 2015

The IFT15 food expo is the only event designed to meet your company’s complete business needs: ingredients, instruments, services, packaging, lab equipment, and more! Our special interest pavilions showcase important and emerging industry trends, delivering convenient one-stop shopping for solutions. Here’s a look at the pavilions for 2015:

Asia Pavilion: You will find new products, ingredients, and vendors from China.

Beverage: Visit this new pavilion to find a variety of manufacturers that provide products to enhance beverages.

Food Safety & Quality: Discover innovative instruments, services, processing, and packaging technologies to protect and ensure the safety of the food supply.

Healthy Food Ingredients: This pavilion features some of the latest and most innovative options in the industry.

Organic Food Ingredients: Visit this pavilion for the latest on organic ingredients.

Innova's Taste The TrendInnova’s Taste the Trend Pavilion, Booth 873: Daily presentations on trending topics of marketplace significance will be featured at the Innova Market Insights Taste the Trend Pavilion. The trends to be discussed this year include Clean Label & the Consumer, Top 10 Trends for 2015, and The Incredible Rise of “Free From.” In addition to the three daily presentations, the Taste the Trend Pavilion will showcase 30 infographics with insights into the latest consumer and new product trends and interactive packaging displays. The pavilion will be staffed by a team of experts from Innova Market Insights who will be available to share their perspectives and help guide visitors through the Taste the Trend displays.

Mintel Pavilion, Booth 5250: The Mintel Intelligence Zone features main stage product, trends and food science presentations as well as the opportunity for attendees to interact with some of the world’s most successful and innovative products. Join Mintel experts for sessions on alternative proteins, the diet du jour and hydration’s big question: what’s the next coconut water. New for this year, the “Meet the Analyst” bar will be home to shorter consumer-focused presentations on topics ranging from Top Smoothie Ingredients to Food Ingredients in Beauty to Packaging Trends. Stop by anytime, we guarantee to have experts sharing their insights all day long. Bringing research to life and investigating trends, Mintel experts provide real market examples and forecast how the trends will shape the future of the industry.

Cooking Up Science

Tuesday, June 16th, 2015

Cooking Up ScienceBooth 4487

Expert chefs, including The Next Iron Chef season three winner, Marc Forgione, will get their culinary creative juices flowing as participants in this popular program that will take place in booth 4487 on the show floor. Chefs representing specific exhibitors will prepare dishes, each one using ingredients from that company. The schedule is:

Sunday, July 12

  • PureCircle: 12:30–1:00 p.m.
  • Almond Board of California: 3:30–4:00 p.m.

Monday, July 13

  • Solazyme: 10:30–11:00 a.m.
  • United Sorghum Checkoff Program: 12:00–12:30 p.m.
  • Qualisoy: 1:30–2:00 p.m.
  • Bunge: 3:30–4:00 p.m.

Tuesday, July 14

  • USA Dry Pea & Lentil Council–Pulse Canada: 11:30 a.m.–12:00 p.m.

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