IFT Bets on Las Vegas

May 1, 2004
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IFT Bets on Las Vegas

by Sarah Theodore
IFT EXHIBITOR PREVIEW
Low-carb solutions
At the IFT Food Expo 2004, The Solae Co. will feature its ingredient solutions for low-carbohydrate, high-protein foods and beverages. The company will demonstrate how its soy protein, soy nuggets, soy fiber and soy lecithin ingredients address today’s demand for foods and beverages that fit a healthy, low-carbohydrate lifestyle. Get the latest updates on nutrition research supporting the health benefits of soy protein, and learn about emerging claim opportunities, including The Solae Soy Protein and Satiety Structure Function Claim and its recent petition to the FDA for a Soy Protein and Cancer Risk Reduction Health Claim. — The Solae Co., IFT Booth 2966; 800/325-7108; solae.com

Flavors for proteins
Virginia Dare will feature its new VidaPro Flavors at this year’s IFT show. VidaPro Flavors were developed specifically for use in protein-based foods and beverages, and demonstrate a unique flavor delivery system that promotes quick flavor release with sustained performance. Stop by the booth and try a nutritional bar, an ice cream treat or a flavored iced tea. Applications specialists will be available to discuss your product development issues. — Virginia Dare, IFT Booth 2449; 410/569-9766; virginiadare.com

Old-fashioned malt flavors
Briess Malt & Ingredients Co. plans to “Shake it up baby!” at the 2004 IFT Food Expo by serving cold, refreshing samples of old-fashioned malted milk shakes at its booth. The samples feature Briess Malted Milk Powder, a natural, malty-flavored sweetener produced from Briess malted barley, wheat, milk, bicarbonate of soda and salt. Malted Milk Powder is regaining favor with food and beverage manufacturers because of its wide range of applications as a natural, healthy sweetener. Baked goods, bagels, sweet snacks, cappuccino, flavored milk drinks, confectionery, cereal, bars and more can be flavored and sweetened with Malted Milk Powder. — Briess Malt & Ingredients Co., IFT Booth 3426; 920/849-7711; briess.com

Gums for low-carb products
TIC Gums is planning to show manufacturers how gum systems can help boost soluble dietary fiber levels and thereby reduce the “net carbs” of their formulations. The company also is using the IFT forum to highlight its experience in the dairy industry. As a leading gum supplier to dairy processors and manufacturers around the country, TIC Gums has invested considerably in dairy product innovation, especially through its new state-of-the-art dairy pilot plant in Belcamp, Md. The company’s latest line of stabilizers for use in dairy products, the Dairyblend series, will be promoted at the exhibit. — TIC Gums, IFT Booth 153; 800/221-3953; ticgums.com

‘Hit your flavor target faster’
Stop by the David Michael & Co. booth to discover the new MichaelCap technology. MichaelCap microencapsulated flavors offer numerous benefits when compared to spray drying, including increased flavor load, shelf life and heat release. The company also will be showing its Adults-Only flavors — a line of non-alcoholic flavors that taste like the real thing, and DM Choice flavors — a line of savory flavors designed to withstand high temperatures from microwaving. — David Michael & Co., IFT Booth 2143; 215/632-3100; dmflavors.com

Health-conscious ingredients
Nutrinova will showcase a selection of partially sugar-replaced drinks containing blends with its high-intensity sweetener, Sunett acesulfame K. The booth also will feature an orange juice drink that incorporates Nutrinova’s DHA, a highly concentrated, vegetable source of DHA. Both ingredients offer manufacturers innovative ways of developing food and beverage products that fulfill the demands of health-conscious consumers. — Nutrinova Inc., IFT Booth 0510; 732/271 7221; nutrinova.com

Plant sterols
Archer Daniels Midland Co. (ADM) recently received Novel Foods authorization from the European Union Commission for use of plant-derived sterols and sterol esters in specified food products. With the EU approval, ADM’s customers may now use plant-derived sterols and sterol esters in milk type products such as semi and skimmed milks, which may incorporate fruits and/or cereals; fermented milk products such as yogurt, soy drinks and cheese type products. Stop by ADM’s booth to find out more about plant sterols and its other products. — Archer Daniels Midland Co., IFT Booth 2547; 800/637-5843; admworld.com

Tropical fruit flavors
Treatt USA will present its range of tropical Treattarome products at the IFT show. The ingredients assist in the creation of authentic-tasting tropical flavors that reflect the true character of the original fruit. New additions to the Treattarome line-up include watermelon, kiwi, passion fruit and guava flavors. The company also will feature Citreatt concentrated and terpeneless oils for citrus flavors in a number of food and beverage applications, and high-impact specialty flavor chemicals. — Treatt USA, IFT Booth 1334; 863/668-9500; treatt.com
The Institute of Food Technologists will hold its Annual Meeting and Food Expo at the Las Vegas Convention Center in Las Vegas, July 12-16. As the largest annual food technology expo in the world, the gathering is expected draw 20,000 food scientists, technologists, suppliers and marketers. No less than 1,000 experts will be on hand to lead more than 100 technical sessions during the show.
The convention will open with a keynote address from Joel A. Baker, independent scholar and futurist. Baker has been dubbed "The Paradigm Man" for popularizing the concept of paradigm shifts to explain profound change and the vision that drives change within organizations. His new book titled "Five Regions of the Future" explores clusters of technologies, which he calls Technecologies because they arrange themselves into technology ecosystems, and the role they will play in the long-term future of the planet. The book is expected to be released in January 2005.
Hot Topics of this year’s IFT show center around the idea of "Keeping the Food Industry Competitive". "Expanding Margins, Not Waistlines" will be covered July 13, with a special focus on today’s most serious public health issue, the increasing number of overweight and obese people. Rather than let the industry be tagged as a source of the problem, IFT plans to discuss some of the ways the food industry can help create solutions and pursue the topic from a business perspective. The session will examine the issue from Wall Street’s perspective as well as the consumer and marketplace standpoint, and will include case studies on weight management products already on the market.
The Hot Topic session slated for July 14 is titled "Changing the Odds" and will examine the ways in which the food industry is evolving and the factors that are affecting the competitive landscape. The panel discussion will look at the product trends that are driving innovation, and the cost and impact of new technologies.
While not directly related to beverages, the Hot Topic presentation "When Mad Cow Comes Home" will be of interest to many in the industry. Speakers will discuss the science and background of Mad Cow Disease as well as ideas for protecting the public and export markets.
Hitting the Floor
The IFT show will feature 800 exhibitors in 250,000 square feet of exhibition space. In conjunction with the Research Chefs Association, IFT will present the New Product Development Pavilion, a unique, interactive effort that will showcase the concepts of food science and culinology, a new term describing the juxtaposition of culinary art and science. Chefs from the retail, quick-service and full-service restaurant segments will work with food technologists to create culinary dishes using popular, trend-setting ingredients.
Culinary development teams will feature new items daily, and each presentation will include the formulation and an interactive discussion of the development steps, its target consumer and the category of product. The products will be reviewed for overall innovation, requirements for large-scale production and distribution, conditions for ensuring food safety, nutritional benefits and the likelihood of commercial acceptance.
Also on the new product front, the show will feature IFT/Mintel Global New Product Trends & Tasting Presentations. The special exhibit stage will include more than 50 new products from Asia, Europe and the Americas in the categories of Health & Wellness Ingredient Trends, Ethnic Flavor Trends and Convenience & Packaging Trends.
Technical Program
The show’s wide range of educational sessions will begin before the show even starts, with a special series of two-day pre-show programs, and will carry through to more than 100 sessions during the convention. Sunday and Monday, July 11 and 12 will include intensive pre-show sessions on Nutrition and Weight Management; Lipid Oxidation and Antioxidants; the Latest Ideas for Measurements for Sensory and Consumer Testing; Evolving Product Development: Activities Beyond the Bench; Process Control for the Food Industry; and Becoming Part of the Strategic Business Team. One-day programs on July 11 include Winning Direct Marketing Campaigns; and Liability and Foodborne Illness: Understand-ing the Law Can Protect Your Business.
A number of special field trips round out the educational opportunities at the IFT show in Las Vegas. The field trips include visits to the National Vitamin Co., which produces private label vitamins for drug, grocery and health food retailers. The company manufactures vitamins, herbals, botanicals, minerals, protein supplements, dietary supplements and cosmetic hair and body products.
Another field trip will take attendees on a quality assurance and food sanitation tour of Caesars Entertainment Inc. The company is one of the world's leading gaming companies and owns 29 properties in five countries. Its Las Vegas properties include Bally’s, Caesars Palace, Flamingo, Paris and the Las Vegas Hilton which, combined, operate more than 60 restaurants, cafes and food and beverage outlets. The tour will focus on quality assurance and sanitation practices in wholesale and retail food operations.
The final trip will be a visit to Ethel M Chocolates and Botanical Cactus Gardens. The tour of the facility will take participants through every step of the creation process of the premium chocolates. The Botanical Cactus Garden is an arid landscape with more than 350 species of cactus, succulents and desert plants.
The pre-show technical programs and the field trips are not included in the general attendance fee for the show. For more information or to register for the show, call the Institute of Food Technologists at 800/438-3663 or log on to ift.org.

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