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Differentiating Trends and Fads—and Why It Matters

Tuesday, July 19th, 2016

Taylor WallaceFour food industry experts put their heads together to provide an IFT16 audience with some new insights into the critically important task of differentiating trends from fads in a Tuesday morning Hot Topic session titled “Crickets, GMOs, Gluten-Free … Separating Food Fads From Food Trends.” The panelists included Jonathan Baugher, manager of scientific affairs for Blue Mountain Flavors,

Scott Riefler, vice-president of sales for TIC Gums, Mark Hughes, president of Anderson Partners Food Ingredient Marketing, and Taylor Wallace, principal consultant of the Think Healthy Group.

The panelists began by defining the two terms. “When I think of a fad, I think of fad diets,” said Wallace. “I feel that a trend is more scientifically substantiated … whereas a fad is very grass roots driven.” Hughes said that time frame is key differentiator: Trends are long-term, and fads are short-term and generally unsustainable. “At the beginning, they’re very similar and hard to differentiate,” Riefler acknowledged.

For ingredient companies like TIC Gums, staying on top of trends is a business imperative, Riefler emphasized. “For us, when the bell rings, we have to be there,” he said. “We’ve already missed the opportunity if we wait to see what the CPG (consumer packaged goods) companies are doing. “

From the topic of trends, the conversation moved to megatrends—mainstream, broadly based trends that play a major role in shaping consumer behavior. “The biggest trend is health and wellness and Americans’ interest in healthy diets,” said Hughes. From a manufacturing side, that currently falls largely under the clean label umbrella, Hughes continued. In a subsequent discussion of megatrends, Hughes also cited convenience and sustainability. Perceived wholesomeness is another important megatrend, according to Baugher, and Wallace added transparency to the list of megatrends.

Looking at flavors and taste, globalization has been a major trend driver, Wallace noted. Riefler threw sensory into the megatrend mix. “If you look into what is going on in the restaurant industry, that often is a good indicator,” he said. Trendsetting chefs are focusing heavily on the sensory aspects of food, including texture and presentation, he pointed out, noting that “right now, texture is king.”

The panelists devoted considerable attention to the topic of social media and its role in driving trends within the food industry. “We’re seeing the emergence of a whole other level of social media in which ingredient companies are talking to their customers,” said Hughes. “It’s really emerging as a communication platform in the b-to-b (business-to-business) area. B-to-b social media and digital communication are great ways for companies to stay in touch with their customers.”

Email is falling by the wayside as a business communication tool, Riefler noted, while instant messaging, Twitter, and Facebook are on the rise. Companies that don’t pay attention to messages received via social media will miss out, he emphasized. Anderson added that he’s seeing a move away from face-to-face contact, including lunch and dinner meetings.

In addition to the b-to-b component, social media matters as a mechanism for listening to the customer.

Hughes pointed out that in the era before social media, companies spoke to their customers, but the customers typically didn’t talk back. With the rise of social media, that’s changed, and it’s now a two-way conversation. “Social media has accelerated the ability for a small company to start a conversation,” added Baugher. Wallace singled out Chobani as an example of a company that has done an excellent job of tapping into social media as a vehicle for gleaning insight into the wants and needs of consumers and using that information to shape product development.

Hughes reminded those in attendance of the importance of adopting a global perspective in matters of business analysis. “There’s a very big world out there, and we’re a very small part of it,” he said. Marketers and product developers seeking to keep their fingers on the pulse of trends should “look at the entire planet,” he advised, noting that it’s critical to stay abreast of trends in the developing world.

2016 IFTSA Student Competition Winners

Tuesday, July 19th, 2016

Congratulations to all the IFT Student Association 2016 Competition Winners! And thanks to all the finalist teams that participated.


26th Annual IFTSA & MARS Product Development Competition:

  • 1st place: McGill University—Rephyll
    Rephyll is a reinvention of a full day’s serving of vegetables in the form of a juicy patty that replicates the sensory and cooking experience of beef.
  • 2nd place: Michigan State University—YerBagel
  • 3rd place: University of Wisconsin, Madison—Qeen-Yos

Developing Solutions for Developing Countries Competition, sponsored by Tate & Lyle:

  • 1st place: McGill University—Fitamin Multimeal
    Fitamin Multimeal is a ready-to-eat stew made of lentils, tuna, skim milk powder, tahini, carrots, and tomatoes with added eggshell powder to boost the calcium content. A portion of the stew—which is targeted to pregnant women in Yemen—can be combined with flour to make flatbread.
  • 2nd place: Universidad de Costa Rica—Hamilk
  • 3rd place: Rutgers University—MagiCal

Disney–IFTSA Product Development Competition, sponsored by Disney Consumer Products:

  • Grand prize: University of Massachusetts, Amherst—Elsa’s Oat Flurries
    Elsa’s Oat Flurries are a combination of frozen Greek yogurt, fruit puree, and whole grain oats.
  • 1st place: Penn State University—Rey’s Rations Jakku Juice Orb
  • Honorary Mentions: Cal Poly San Luis Obispo—BB-8 bites
    Rutgers University—BB8 Light Bites
    University of Puerto Rico Mayaguez—Droidsicles

Undergraduate Research Paper Competition:

  • 1st place: Samantha Van Wees
  • 2nd place: Genevieve Sullivan
  • 3rd place: Menghan Shi

IFTSA Thesis Video Competition, sponsored by Campden BRI:

  • Amadeus “Ando” Ahnan, University of Massachusetts Amherst

Excellence in Leadership award:

  • Graduate recipient: John Frelka, Ohio State University
  • Undergraduate recipient: Morgan Von Staden, Mississippi State University

Chapter of the Year:

  • Chapter of the Year—University of Wisconsin – Madison
  • Outstanding Chapter in Public Outreach: University of Wisconsin – Madison
  • Outstanding Chapter in Membership Experience: McGill University
  • Outstanding Chapter in Organizational Growth: the University of California – Davis
  • Outstanding Chapter in National Engagement: California State Polytechnic University – Pomona

College Bowl, sponsored by the Nestle Purina Petcare Company:

  • First place: University of California, Davis
  • Runner up: Purdue University

Thanks again to all of our sponsors!

GPC Showcases Students’ Prototypes

Tuesday, July 19th, 2016

Food science students from Iowa State University are demonstrating their product development expertise with three product concepts they formulated as part of the GPC Ingredient Application Challenge.

The hands-on product development learning experience required student teams to conceptualize and execute a product sample formulated with Grain Processing Corp.’s MALTRIN maltodextrins and specialty starches. The first product concept, Coconut Curry Chicken Rice Cup, features PURE-GEL modified starch in the filling for stabilized viscosity. The ingredient helps keep products stable during refrigeration, freeze/thaw, high heat, acid, and shear conditions. Another student team used INSTANT PURE-COTE film-forming starch to enhance the crispiness of Chickpea Fries and MALTRIN maltodextrin to provide binding properties. For an added burst of flavor, try dipping the fries in Sriracha Pineapple Sauce.

To quench your thirst, try one of three Mocktails in Bloody Mary, Piña Colada, or Peach Bellini versions. The beverages are made with MALTRIN QD quick-dispersing maltodextrin. The agglomerated maltodextrin disperses quickly to add body and build mouthfeel. Sample the product concepts at booth 2812 and learn more about the company’s maltodextrins, corn syrup solids, and starches.

Video: Pulses at IFT16 Food Expo

Monday, July 18th, 2016

The United Nations named 2016 the “Year of the Pulse” so it makes sense that this versatile group of ingredients is showing up in a variety of applications. Pea protein’s star continues to rise and formulators are using lentils, chickpeas, and dry peas to add functional and nutritional benefits to their products. Melanie Zanoza Bartelme, associate editor of Food Technology magazine chats with the US Dry Pea & Lentil Council (booth 1877) and Ingredion (booth 1231) about the power of pulses.

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.

The Acceptability and Health Benefits of Prebiotic Fibers

Monday, July 18th, 2016

Delivering Health Benefits Through Prebiotic Fibers: Recent Advances and Unanswered Questions
Session 105
Tuesday, July 19, 1:15–2:45 p.m.
Room S504abc

This session will describe the current science related to the impact of prebiotic fibers on intestinal microbiota and human health. The speakers will discuss whether food products with added prebiotics differ significantly from whole food sources that contain fermentable dietary fiber. In addition, they will explain how prebiotics have been shown to provide health benefits including improved digestive functions (e.g., bowel regularity); positive modulation of immunity, including anti-inflammatory effects; generation of beneficial microbial metabolites, such as pathogen inhibitors; improved markers of insulin resistance and lipid metabolism; and enhanced absorption of certain dietary minerals such as calcium.

Additionally, the speakers will detail the types of foods and ingredients that contribute to the prebiotic effect and how they can effectively be incorporated into appealing products for the marketplace. Given that the vast majority of the U.S. population does not meet dietary recommendations for fiber-containing foods such as fruits, vegetables, and whole grains, the speakers will discuss whether adding prebiotics through functional foods might help increase the consumer’s acceptability and intake. In addition, the speakers will ponder whether the consumer will accept added isolated, modified, and/or synthetic sources of prebiotics as compared to those occurring naturally in foods?

Presented by Dennis T. Gordon, David M. Klurfeld, and Alexandra Kazaks.

 

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.

Exploring the Impact of Food Consumption on Sensory Perception

Sunday, July 17th, 2016

Woman savoring a snack

Session 69
Monday, July 18; 2:15–3:45 p.m.
Room S401d

Session 69, “Feedback Mechanisms Affecting Sensory Perception: How What We Consume Influences Our Perception of Products,” will illustrate some of the ways in which sensory and consumer science research can provide valuable information to product developers and marketers. Specifically, the session will explore how an individual’s experience with a product, product type, or food component can influence sensory perception in a manner that evolves over the course of product usage and/or repeat usage. Recent research advances highlighting the impact of physiological changes on sensory perception of positive and negative product attributes will be considered. Presenters will put particular emphasis on the ways in which food scientists and marketing/consumer insights professionals can use this kind of information in order to better understand and address changing consumer behaviors.

Individual presentations within this symposium session will consider the importance of dietary experience in a consumer’s ability to develop a preference for low-sodium foods, a role for salivary proteins in taste and feeding, and the influence of food and beverage intake on astringency. Session 69 will conclude with a discussion of consumers’ changing expectations and the opportunities this affords for product development.

Presenters will include Nuala Bobowski of the Monell Chemical Senses Center; Ann-Marie Torregrossa of the University at Buffalo, the State University of New York; Victor de Freitas of the University of Porto; and Sarah Kirkmeyer, an industrial food scientist who has had tenure with Givaudan Flavors, L’Oreal USA, International Flavors and Fragrances, and Brown-Forman Beverages. The session will be moderated by Nadia Byrnes, a doctoral candidate at the Pennsylvania State University.

Student Product Developers Bring Their Best to IFT16

Sunday, July 17th, 2016

Healthful grains, fruits, vegetables, and nuts play starring roles in the products that have reached finalist status in the IFTSA & Mars Product Development Competition sponsored by Mars Chocolate North America. This prestigious annual competition, now in its 26th year, challenges student teams to come up with a concept and take it all the way through the final stages of product development.

Finalists from six universities will compete in the phases of the competition that take place during IFT16: oral presentations from 11 a.m. to 2 p.m. on Sunday, July 17, in room S404bcd followed by poster presentations from 3–5 p.m. that day in the South Hall.

What creative concoctions did this year’s student product developers come up with? Here’s a sneak peek at the entries from the finalists.

  • The Cornell University team developed BanaNut Bites, which are soft banana cake bites covered in a smooth peanut butter glaze and chopped peanuts.
  • McGill University product developers describe their entry, Rephyll, as “a reinvention of a full day’s serving of vegetables in the form of a juicy patty that replicates the sensory and cooking experience of beef.”
  • YerBagel from the Michigan State University team is a frozen microwavable bagel product formulated with whole wheat flour and filled with coffee fruit powder and yerba mate–infused, naturally flavored cream cheese spread. The yerba mate and coffee fruit powder contribute 80 mg of caffeine per serving.
  • The entry from the Pennsylvania State University team is Garden Poppers, a quick, on-the-go snack or appetizer made from real vegetables. Garden Poppers have a creamy, savory center that mimics the texture of vegan cheese surrounded by a soft and chewy whole wheat outer layer.
  • The University of Wisconsin–Madison team came up with Qeen-yos, which are quinoa and peanut butter bites with chia seeds and dried cranberries. The bites are coated with a spicy, chipotle-cinnamon yogurt shell.
  • Faux Pho from the Virginia Polytechnic Institute and State University team is a savory, vegetarian, Asian-inspired noodle soup with a twist.

Developing Foods to Meet Consumers’ Definition of Nutritious

Sunday, July 17th, 2016

Let’s Get Real: Does Food Science Promote or Undermine Nutrition?
Session 057
Monday, July 18, 12:30–2:00 p.m.
Room S503

Nutritional science-based dietary guidance has been a major driver for trends in food production and consumer demands. However, consumer expectations have expanded the notion that nutritious foods are also foods grown and formulated to respond to factors of social responsibility, environmental impact, connected to nature, minimal processing, and limited use of ingredients. Many are shying away from foods from “big food” companies in favor of smaller ones closer to home. Furthermore, they distrust certain processes, ingredients, and packaging practices, even those that enhance safety and nutrition.

In addition to challenges of providing foods that are safe, appealing, nutritious, and affordable, food and nutrition scientists are now faced with delivering cleaner, natural, fresh, local, and sustainable foods. This session explores potential opportunities and challenges, and conflicts/friction that today’s expanded definition of “nutritious foods” has created in terms of safety, availability, sustainability, affordability, and the long-term challenge of feeding the world. Do food science and technology provide the tools to meet the expanded demands? Have the expanded consumer demands exceeded the intent of the dietary guidance?

Presented by Mario Ferruzzi, Robert C. Post, Mary Christ-Erwin, and Farida Mohamedshah.

 

Mintel Intelligence Zone

Saturday, July 16th, 2016
Booth 4953

Mintel BoothThe 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. 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.

 

Interactive Experience:

Comfort Food: Modernized
From macaroni and cheese to birthday cake to hard soda, consumers are flocking to recognizable flavors when it comes time to indulge. What innovations are expanding “comfort food” into new formats? Which categories are capitalizing on this trend? What’s next?
Monday & Tuesday: 10:00 a.m.–12:00 p.m.

What’s Next in Beverages?
A look beverage innovations from around the world and how these are leveraging or driving consumer trends, such as health and wellness, new flavors and hybrid formats.
Sunday, Monday & Tuesday: 12:00 p.m.–2:00 p.m.

Eat With Your Eyes: The importance of appearance
Food and drink continues to be a leading topic on social media, creating a need for products that are as documentable as they are delicious. How can color, shape and texture be used to attract shoppers and their hashtags?
Sunday, Monday & Tuesday: 2:00 p.m.–4:00 p.m.

Consumer Presentations:

Innovating for the iGeneration
Sarah Theodore
On the heels of the oft-hyped Millennial generation, the iGeneration, or those born between 1995 and 2007, are another important group to consider when formulating. Who are these consumers? What are they looking for in terms of flavors, functionality and formats?
Monday & Tuesday: 10:00 a.m.

Senior Solutions: Developing products for the aging consumer
Stephanie Mattucci
As the senior population continues to grow globally, there is an increased opportunity to provide products tailored to their needs. This presentation will cover things product developers should consider when formulating for seniors, from flavors to nutrition to packaging.
Monday & Tuesday: 10:30 a.m.

The Value Paradox: The challenge of creating products for the budget consumer
Lynn Dornblaser
Many of the trends driving the food and beverage industry today, such as organic, clean label, and authentic ethnic foods, are ones that often are more challenging to develop and command a price premium. But what about products for those budget- conscious consumers? We’ll look at what retailers and consumer packaged goods companies are doing to offer choices across a price spectrum, and provide insight into what consumers are looking for.
Monday & Tuesday: 11:00 a.m.

Innovation Presentations:

What does product innovation really look like?
Lynn Dornblaser
Many in the industry like to talk about the most unusual product development, but what do consumers think? You may (or may not) be surprised that what we think as innovative is not necessarily what consumers think of as innovative or as products they would actually purchase. We’ll use new data from Mintel to uncover consumers perceptions and intentions regarding what we may think of as truly innovative, compared to the products that they see as innovative.
Sunday, Monday & Tuesday: 12:00 p.m.

Charting Flavor Expansion and Innovation
Lynn Dornblaser
How can you predict where a flavor may be going next? It truly is part art and part science. Using Mintel’s global tracking of product introductions, we’ll look at a few established flavor profiles (such as sriracha and caramel) to chart where they developed, how they moved regionally and from one category to another. Using that model, we’ll then look at a few emerging flavors to offer insight on where they may be going next.
Sunday, Monday & Tuesday: 12:30 p.m.

Helping Consumers Cook Dinner: Innovation in Meals and Meal Kits
John Owen
We know that consumers tell us they don’t have time to cook. So what are they doing? We’ll explore what’s happening in meals and meal kits, how ideas from outside the US may have application for the US market, and discuss the impact meal kit delivery has on prepared products.
Sunday, Monday & Tuesday: 1:00 p.m.

Ingredients & Claims Presentations:

“Simple” isn’t so simple
Stephanie Mattucci
Interest in clean labels and concerns about ingredients and food safety continue to be pressing issues for the food industry. In an effort to communicate naturalness and freshness, brands have shifted to an emphasis in simplicity in all aspects of a product, including labeling, ingredients, and packaging. However, as many food scientists know, making something simple can be very complicated. This presentation will not only explore what it means to be simple but also the challenges that face simplicity.
Sunday, Monday & Tuesday: 2:00 p.m.

Free-From for All: Alternatives are ready for the spotlight
Amanda Topper & Billy Roberts
Alternatives are infiltrating the mainstream as variety grows and tasty innovations contradict olds reputation of being inferior substitutions to meat and dairy. Vegan and vegetarian options, non- dairy milks and yogurts, and allergen-free product are proudly promoting their free- from claims and are being embraced by a variety of consumers.
Sunday, Monday & Tuesday: 2:30 p.m.

From the Inside Out: The embrace of ingredients as superheroes
Jenny Zegler
As more consumers use their diets to help improve the way they feel and/or look, ingredients are fast becoming the new focal points. How are brands communicating the potential benefits inherent in specific ingredients? What are some of the most desirable ingredients?
Sunday, Monday & Tuesday: 3:00 p.m.

Are Consumers Heeding the Dietary Guidelines?

Saturday, July 16th, 2016

Major Food Trends: How Does Consumer Behavior Compare with the 2015-2020 Dietary Guidelines for Americans?
Session 020
Sunday, July 17, 2:00–3:30 p.m.
Room S504abc

The Dietary Guidelines for Americans have been issued every five years since 1980 with the objective to improve the health for all Americans through better eating behaviors and improved nutrition. Have the Guidelines impacted consumer behavior when it comes to food choices? Are consumer trends reflecting the advice offered by policy makers that forms the basis for public nutrition programs? This session will examine major consumer behaviors at retail and foodservice and will identify the drivers behind major food trends.

In addition, this session will compare and contrast current consumer behavior with recent recommendations from the U.S. Dept. of Agriculture (USDA) and Health and Human Services (HHS) contained in the Dietary Guidelines for Americans. The speakers will discuss how major food trends have evolved in recent years relative to eating patterns, food choices, nutrients of major interest, and health conditions of critical concern; and analyze what impact, if any, federal nutrition recommendations have had on consumer concerns, real consumer behavior, and on product portfolios and marketing messages from the major food manufacturers. They will identify the major food trend influencers and examine how these impact what is served on the menus at restaurants, and correspondingly, how these major foodservice trends direct and support retail product and consumer movements. Finally, the speakers will discuss how major social trends have influenced the content of the Dietary Guidelines and how major social trends create and support major food trends.

Presented by Wayne W. Campbell, Elizabeth Sloan, and Catherine E. Adams Hutt.

 

Gluten-free Formulation Requires a Holistic Approach

Tuesday, July 14th, 2015

The demand for gluten-free foods and beverages in the United States has risen dramatically in just the last five years. Today’s consumers are looking for more gluten-free options with the same great taste as their gluten-containing counterparts. This represents a large market opportunity for food and beverage manufacturers, but it also poses many challenges. After all, as the speakers in Tuesday’s session “Gluten-Free Applications” explained, gluten is an essential component of taste and texture in food due to its unique functional properties.

According to speaker Dilek Uzunalioglu, business scientist in bakery and snack applications at Ingredion, once you take gluten out of a food system you face the following challenges:

  1. Processing
  2. Taste
  3. Texture
  4. Appearance
  5. Shortened Shelf Life

pizza doughCertain product categories, especially in the snack and bakery space, are easier to formulate without gluten than others. Cookies and crackers are the least challenging, said Uzunalioglu, while breads and pizza dough are the biggest challenge. And, unfortunately, “there is no one magic ingredient” to replace gluten with, said Uzunalioglu. She then expounded on the five categories of ingredients that she utilizes to find the optimal replacement for gluten in various formulations:

  1. Native flours and starches: These make up the bulk and base of the system and can be used from 20% to 50% in a formulation. They are derived from ingredients such as corn, potato, rice, and tapioca.
  2. Cook-up native functional or modified starches: These ingredients, derived again from corn, tapioca, and rice, really help to dial in the right texture of a product. These can also be used from 20% to 50%.
  3. Pre-gelatinized native functional starches or modified starches: Once again derived from corn, tapioca, rice, and potatoes, these ingredients can be used at 2–10% to prevent staling.
  4. Proteins: Examples of protein ingredients used to replace wheat in a gluten-free product include whey, soy, zein, egg white powder, and pulses. To be used at 2–5% in a formation, these protein ingredients provide structure and aid in color development.
  5. Other hydrocolloids/gums: These include xanthan gum, guar gum, and cellulose, and they are to be used in a very small amount—0.5–3%

Once you have your toolbox of ingredients it is all about measuring the gap between you’re gluten-free version of a food or beverage product and its gluten-containing counterpart. “A holistic formulation approach with key functional ingredients are shown to replace gluten without compromising the eating quality, processing, and shelf life,” concluded Uzunalioglu.

Speaker Sue Gray, director of research and development for King Arthur Flour, also advised attendees to “consider every step of the process from ingredient selection to temperature at packaging. Products may be changed sometimes in surprisingly drastic ways, by simple alterations of the ratio of ingredients, types or temperature of fat, sugar granulation, leavening, grain and starch blends, or baking method.”

 

 

2015 IFTSA Student Competition Winners

Tuesday, July 14th, 2015

Congratulations to all the IFT Student Association 2015 Competition Winners! And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars Chocolate North America:

  • 1st place: McGill University—TiraVerde
    Inspired by classic tiramisu, TiraVerde is a green, satisfying rendition that is packed with avocados. This decadent, healthy snack is a convenient pick-me-up with added protein and fiber.
  • 2nd place: Michigan State University—Souperbowl
  • 3rd place: Pennsylvania State University— Happy Valley-oli

Developing Solutions for Developing Countries Competition:

Domestic:

  • 1st place: McGill University— Falamus Instant Mix
    Falamus Instant Mix
    is a nutrient dense flour used to instantly prepare hummus or falafels, and intends to alleviate malnutrition in Syrian refugee camps.
  • 2nd place: University of Wisconsin, Madison—Nu Stew
  • 3rd place: University of Massachusetts—Meal-malade

International:

  • 1st place: University of Costa Rica—Cricketa
    Cricketa is a cookie snack with cricket flour and sweet potato puree; source of protein, iron, and vitamin A for Costa Rican children.
  • 2nd place: University of Costa Rica—Molibannann
  • 3rd place: Universiti Putra Malaysia—Coco-Wormy

IFTSADisney–IFTSA Product Development Competition, sponsored by Disney Consumer Products:

  • Grand prize: Cal Poly—Build A Snowman Kit
  • 1st place: University of Georgia—Snow Snacks

Global Student Innovation Challenge, sponsored by Tate & Lyle

  • 1st place: Hanyu Yangcheng (Iowa State University)—KIK-Food Stabilizer System
    A blend of natural hydrocolloids that add to the body, provides stability, improves mouthfeel, and enhances sweetness for low-fat dairy desserts
  • 2nd place: Shintaro Pang (University of Massachusetts Amherst)—ChiaTek
  • 3rd place: Ryan Murphy (Purdue University)—InGluTech

Chapter of the Year:

  • Chapter of the Year—University of Wisconsin, Madison

Undergraduate Research Paper Competition:

  • 1st place: Daniel Finkenaur (Louisiana State University)—“A development of lyophilized alginate microcapsules coated with egg white protein for enhancing viability of Lactobacillus reuteri
  • 2nd place: Elvira Sukamtoh (University of Massachusetts Amherst)
  • 3rd place: Meredith Kuchera (Washington State University)

Excellence in Leadership:

  • Graduate: Suzy Hammons (Purdue University)
  • Undergraduate: Sarah Tensa (Oregon State University)

College Bowl winner: North Carolina State University

Thanks again to all of our sponsors!

Innovation and Trends in New Product Development

Monday, July 13th, 2015

BY: IFT Staff

Session 118
Tuesday, July 14; 1:15–2:45 p.m.
Room S501abc

The worldwide consumer demand for safe, healthy food (both fresh and processed) with desirable organoleptic properties and high nutritive value has driven innovation in product development. One approach in meeting this demand has been to reformulate traditional products so that they contain more natural ingredients and less fat, sugar, salt, artificial colors, and preservatives. However, these reformulated products may lose taste, texture, color, and nutritional properties if they undergo severe heat treatments to extend shelf-life and ensure consumer safety.

Novel processing technologies such as high pressure processing and pulsed electric field processing can assist in manufacturing safe and high quality foods and beverages while overcoming product degradation that is frequently associated with conventional preservation methods.

This session provides an overview of the current status and future role of emerging processing and packaging technologies in food product development. Challenges associated with the successful commercialization of products produced using novel technologies, including safety and regulatory requirements, as well as consumer acceptability of such products will also be presented.

Presented by: Wouter De Heij, Top b.v.; Sandra Olivier, CSIRO; Lu Ann Williams, Innova; Larry Keener, International Product Safety Consultants

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