Our Kind of Town Hosts 2007 IFT

The Windy City put on its best face with balmy breezes for FoodSmarts, the 2007 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, held July 28 to Aug. 1 in Chicago. Nearly 24,000 attendees from more than 75 countries walked the halls of Chicagos McCormick Place to attend the more than 230 educational sessions combining nearly 1,400 presentations, and to visit the 1,000-plus exhibitors showcasing information and innovation on all things food, but centering on the theme for this year of Health, Wellness, and Foods.

Many who arrived early took advantage of a series of pre-meeting short courses, including: Flavor Interactions in Foods; From Concept to Commercialization: Blending Culinary Arts and Food Science; Ingredient Applications for Total Health & Wellness; Introduction to Nanobiotechnology; New Generation Oils; and more. After the Expos close, IFT also offered one-day meetings: Global Food Safety and Quality Conference, and IFT Food Nanoscience Conference.

But the official start of the 67th annual meeting was marked by Saturday evenings awards presentation with IFT President Dennis Heldmans State of the Institute address, where he discussed the groups recent strategic decisions and the IFTs Membership Research Initiative, saying the efforts were designed to provide expanded opportunities for all members to be involved and impact the future of our organization. He then recognized 17 new IFT fellows and awarded 13 individuals for their contributions to the profession of food science and technology with the 2007 Achievement Awards, including the Nicholas Appert Award to microbiology expert, Todd R. Klaenhammer, distinguished university professor, and William Neal Reynolds, professor, North Carolina State University, Raleigh. Heldman also introduced IFTs President- Elect John Floros, who promised that IFT will proactively contribute to, and be a partner for, the global advancement and application of the science of food.

At the keynote session on Sunday morning, the address was given by Jason Jennings, best-selling author of Its Not the Big That Eat the Small¯Its the Fast That Eat the Slow and Think BIG, Act Small, and founder of Jennings- McGlothlin & Company, media consultants. He explained the four secrets to leadership success, discussing how a few companies excel at moving fast, being productive and experiencing historic, continuous growth.

New at Sunday mornings keynote session was the IFT Food Expo Innovation Awards. A panel of nine IFT jurors from industry, academia and government chose six companies technologies based on degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit. Winners included:

In the Student Product Development Competition, where each team comes up with a new food idea and develops the concept through marketing and production, the winning team came from Michigan State University, East Lansing. They presented Chicken Noodle Bites, a microwavable snack based on a whole-grain pasta shell stuffed with ground chicken and vegetables.

On the educational front, the number and breadth of topics provided something for everyone. One highlight was the general session, Senior Executives Cut the Fat on Industrys Approach to Health, Wellness, and Foods, where executives from global food companies, including Kraft, Nestle S.A., General Mills and Campbell Soup Co., discussed opportunities and challenges of creating successful health and wellness products. Wellness is no longer about reducing risk factors, but about bringing about a better quality of life, said Chor-San Khoo, in charge of global nutrition at Campbell Soup Co. But she admitted that making healthful food products with good taste tops Campbells list of challenges. We still dont know a lot about taste, she said.

On the show floor, many companies tried to solve that problem. While the majority of new ingredients and concepts encompassed health and safety products, a surprising number also incorporated a gourmet touch, touting features like exotic flavors and upscale and indulgent ingredients. If one thing was apparent, its that the food industry has taken the mantra If it doesnt taste good, people wont buy it to heart.

For further information on product and scientific offerings at the 2007 event, direct your mouse to foodproductdesign.com, where youll find a healthy dose of additional show coverage.

INDUSTRY NEWS

Free Beverage Market Report

Sales of functional beverages are expected to reach $34 billion by 2010, and most of these sales will be of drinks fortified with probiotics, fiber, CoQ10 and omega-3 fatty acids, according to a report released by Nurac, Inc., Tolland, CT. Titled Drink Up: How Beverages Are Becoming the Hottest Segment in the Functional Foods Industry, the report assesses the functional beverage industrys drivers, the competitive landscape, regulations pertaining to health claims, projected trends and market growth. The free report is available online at www.nerac.com/food/functional-report-download. 

SUPPLIER NEWS

Arome Celebrates Five

Arome America, Neshanic Station, NJ, recently celebrated its 5th anniversary in the flavor and fragrance industry. The company markets food and flavor ingredients to food producers and flavor and fragrance houses in the United States.

Frutarom Opens Innovation Center

Frutarom Switzerland, Wädenswil, recently opened its new Innovation Center, which includes conference facilities, a show kitchen, flavor-analysis and flavor-creation areas, sensor technology, and the application-related confectionery, baked goods and beverage departments.

Solae Acquires Prolisse

The Solae Company, St. Louis, acquired the Prolisse line of isolated soy protein from Cargill, Minneapolis. Solae will transition the products and technology into an existing plant, thus ensuring reliability of supply.

Cargill Expands Presence in Canada

Cargill, Inc., Minneapolis, expanded its current partnership with L.V. Lomas Limited, Brampton, Ontario, to include distribution of its Oliggo-Fiber inulin products in Canada. Recently, Health Canada offered a no-objection letter to Cargill for classification of the inulin as a dietary fiber for labeling purposes in Canada.

Prebiotic Study Launch

Orafti Active Food Ingredients, Tienen, Belgium, announced the launch of a long-term study on the effects of infant formulas supplemented with prebiotic Beneo Synergy1 (oligofructose-enriched inulin) on the development of the neonatal immune system and the incidence of allergy in infants.

David Michael in Mexico

David Michael & Co. announced the opening of its production facility in Lerma, Mexico. The new location houses numerous laboratories, including those for applications, culinary, sensory, quality control, flavor creation and microbiology. The facility includes the capability of manufacturing liquid and powder blends, emulsions, washed oils, beverage concentrates and other flavor-related products.

Starch Alliance Formed

National Starch Food Innovation, Bridgewater, NJ, is now the sole distributor of the specialty potato starch portfolio of Avebe Group, Foxhol, the Netherlands, in North America, South America and Asia. The new alliance also includes a program of joint technology development of new ingredients based on potato starch.