MGP Ingredients (booth S3241) gave attendees samples of barbeque “pork” pizza with corn relish. The pizza featured MGP’s textured wheat proteins and starches.
Several exhibitors showcased their ingredients for sugar reduction. ASR Group (booth S1700) showcased their new Tagatose sweetener in an iced tea and granola bar.
Whiled Jar (startup booth S3471AK) features a patented two-part vacuum seal jar design to prolong shelf life and reduce food waste.
Phytolon (booth S3467) offers natural colors for a variety of applications, including red velvet cupcakes.
The expo floor features new technologies in addition to new ingredients and flavors. SafeSteril (booth S4168) showed their steam sterilization technology, which can be used for low-moisture products.
Using upcycled ingredients from the byproducts of plant-based milk, Renewal Mill (startup booth S3471CA) debuted its white corn flour, green banana flour, and pineapple fiber. This included a dark chocolate brownie for attendees to sample.
Intelligence partner SPINS (booth S4665) had several presentations throughout the day. In the afternoon, SPINS and Milk Specialties Global partnered to share trends in the sports nutrition category.
Lipids and protein brand Bunge (booth S1829) gave attendees samples of a chocolate pomegranate cookies and sugar cookies to showcase their new ingredients.
The 31st publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
A roundup of news from food industry suppliers, including sponsored content from Kyowa Hakko.
As bioactive ingredients move closer to mainstream applications, proponents work to advance awareness of their benefits.
This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.
News about food industry suppliers
Amid mounting innovation pressures, a unique primer offers guidance for those new to food and beverage product development.
During SHIFT20, renowned pastry chef Gale Gand led attendees through a virtual baking lesson in which they made Lydia’s Austrian Stuffed Shortbread. There wasn't enough time during the event to answer them all, so Food Technology’s Senior Digital Editor Kelly Hensel followed up with the chef to get the answers to your burning questions.
Food scientists and technologists are constantly looking for ways to put healthful foods that help consumers reduce the risk of heart disease on grocery shelves, but there is still much work to be done.
Industry experts look back on how some of the past flavor trends have evolved in the last five years, focusing in on two that are expected to continue soaring for the foreseeable future.
For people consciously working to reduce their sugar intake, but having trouble resisting the temptation of a sweet treat, swapping table sugar for a sugar substitute could help.