IFT preview

Institute of Food Technologists, New Orleans, Louisiana, July 15-20, www.am-fe-ift.org

Focus on food safety and health
The food industry?s biggest exposition features three full days of show-floor action, July 17-19, including ingredients and additives, processing and packaging equipment, and ancillary services. New this year is an international food safety and quality pavilion, as well as a healthy food ingredients pavilion with booths from suppliers of nutraceuticals, functional foods, organic foods and natural foods.

IFT is the largest annual scientific forum and food technology expo in the world, bringing 20,000 food scientists, technologists, suppliers and marketers to see booths from 1,000 companies and more than 100 technical sessions covering new nutrition research, product introductions and more.

The International Food Safety and Quality Conference runs concurrently during the IFT show, all day on Wednesday, July 20.

The IFT show is renowned for its in-depth curriculum of symposia. These presentations are coordinated by IFT divisions and are chaired by experts. Practical applications and new techniques make these hundreds of discussions insightful and relevant.

Eight two-day continuing education programmes take place July 15-16, and include ingredients and applications for developing wellness foods, selecting partners for the global marketplace, bringing functional foods to the consumer, and more.

For more information, go to www.am-fe-ift.org.

Food for thought on the show floor
A thousand companies will present their latest innovations making food more fun, functional, nutritious and accessible to all. Among the exhibitors from the functional foods world are: Solbar Industries (booth #3447) will showcase its expanded line of functional soy protein concentrates. Solcon S can be used in meat, poultry, fish and vegetarian analogue applications. Biotech company Enzymotec (booth #5049) will feature CardiaBeat, an ingredient said to reduce all cardiovascular disease risk factors including LDL cholesterol, triglycerides and oxidative stress. Enzymotec will also present its high-grade phosphatidylserine (PS) as part of its SharpPS line of lecithin-derived cognitive enhancers.

Nutrinova (booth #3627) plays in the competitive alternative sweetener arena with its high-intensity sweetener Sunett (aka ace-K). Visitors can try a non-alcoholic sugar-free New Orleans-style Hurricane cocktail and other still and carbonated beverages. Sunett can be applied in candy, gums, dairy and baked goods, table sweeteners and vitamins.

Naturex (booth #3009) is highlighting its NAT?Color line extracted from plants. Special formulas have been developed, and the stability of the pigments improved. Chlorophylls, cucuminoids, carotenoids and anthocyanins are included.

Sucralose-supplier Tate & Lyle (booth #2815) is introducing four new services: Create, Optimize, Rebalance and Enrich, to highlight the company?s technical knowledge, consumer understanding and diverse product line. It also has a new ingredient, Alleggra, a new egg product made from soy.

Hot topics
Offering a diverse offering of continuing education on the range of food issues, the IFT show has many seminars that strike at the heart of functional bioactives. Among them:

  • Innovations in nutritional ingredients and food processing
  • Natural antioxidants in herbs and spices
  • Qualified health claims and new regulations
  • Regulatory and analytical challenges for low-carb foods
  • Trans fat solutions
  • Ingredient innovations
  • 2005 Dietary Guidelines for Americans: the science
  • The role of sensory in new product innovation
  • Whey proteins in foods
  • Citrus and flavours
  • How to stabilize foods with hydrocolloids
  • Evaluating safety of bioactives for infant formulas
  • Antioxidant strategies in muscle foods
  • Applications of chitosan in seafood and other foods
  • Prospects of value-added nutraceuticals from underutilised food industry byproducts
  • Fibre requirements and the new fibre definitions
  • Egg nutraceuticals
  • Emerging trends in soy health benefits
  • Fats in transition
  • Fermentation technology
  • Protein hydrolysates and peptides in functional foods
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