New Orleans, La. – The Institute of Food Technologists (IFT) Annual Meeting + Food Expo took place in New Orleans, La. from June 11 to 14. Food in Canada was at the show, which included more than 100 education sessions and a huge array of exhibitors.
If you missed it, here’s a roundup of just a few of the products we saw. (You can also click on part 1, part 2 and part 3 of our coverage.) Look for more coverage in Food in Canada’s July/August issue.
And in case you were wondering, next year’s IFT takes place in Las Vegas, Nev. from June 25 to 28.
• Biorigin highlighted its Bionis yeast extracts, Bioenhance taste enhancers, Biotaste roasted taste enhancers, its Goldcell line of yeasts, its Bioguard line of cultured dextrose ingredients, and Biozalt reduced sodium solutions.
DSM Nutritional Products Inc.
• DSM highlighted its Maxagusto line of savoury ingredients, its carotenoids as colourants, its Fabuless, a patented lipid emulsion for appetite control, and its several Quali-Blends solutions.
Mizkan Americas Inc.
• Mizkan highlighted its solutions for salt reduction. The company says recent studies confirm that processors can reduce salt by adding appropriates amounts of vinegar to the formula.
• Palsgaard introduced its latest functional blend, Palsgaard Extrulce 304, which contains one additive yet ensures a creamy, refreshing full-bodied ice cream with stand-up properties, heat shock stability and slow melting.