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June 2-5, 2019 | New Orleans, LA
Home News Exhibitors Showcase Solutions to Product Development Challenges

Exhibitors Showcase Solutions to Product Development Challenges

June 27, 2017

Yogurt smoothie and muffinsFormulating foods and beverages to meet the demands of consumers and regulations passed by policy makers makes for a challenging work environment. Some consumers want products that provide them with added nutrition, but adding ingredients like certain plant-based proteins can affect the taste and texture of the finished product. Regulations such as the one issued by the U.S. Food and Drug Administration to remove partially hydrogenated oils (PHOs) from food and beverage products has product developers testing different PHO-free ingredients to find the best ones for their specific applications. At the IFT17 food expo, plenty of ingredient suppliers will showcase ingredients that solve these challenges and many more.

Ingredion (booth 2056), for example, is featuring multifunctional ingredients in various types of product concepts that address the areas of clean and simple, health and nutrition, and improving the sensory experience. Learn more about how the company’s clean label proteins, fibers, non-GM sweeteners, functional native starches, and texturizers can be used to formulate products that boast ingredient decks with ingredients consumers can understand, or how its sweeteners, pulse-based proteins, and dietary fibers can help formulate better-for-you food options. To address sensory aspects—texture specifically—Ingredion offers a range of texturizers to improve the texture and stability of foods and beverages or to create desired textures.

Cargill (booth 2650) has experts available to discuss trehalose’s new status as a natural flavor and explain how the ingredient can function in different applications. The ingredient, which is produced from non-GM starch using non-GM enzymes, can mask astringency and bitterness, enhance flavors such as saltiness and citrus flavors, and stabilize flavor during processing and shelf life. The company is also showcasing its functional native starches, which can help simplify labels, and its next-generation stevia sweetener, EverSweet.

Tate & Lyle (booths 2467 and 2664) is giving attendees the chance to customize their booth experience by choosing from various interactive theaters. One deals with using texture and features information about how starches can be used to create memorable eating experiences and the textures that consumers crave. The company will also preview the CLARIA functional clean label starches line expansion coming later this year. Another theater shows attendees how Tate & Lyle ingredients can reduce sugar and calories while still maintaining functional attributes in applications like chocolate milk, iced tea, and cupcakes. The final theater experience focuses on using fiber and protein to enrich food and beverage products to meet the nutritional demands of consumers. There is also information on how to achieve specific health benefit claims.