As the virtual 2020 Institute of Food Technologists Annual Meeting and Food Expo comes to an end, four ingredients producers found a way to showcase prototype concepts, new innovations and tasting menus to food manufacturers, discussing how trends in ingredients could solve industry challenges. They then planned to ship formulations to companies by request.
Called SHIFT20, the annual expo, originally scheduled to run July 13-15 in Chicago, was held virtually and the platform enabled companies to share research, solutions and more. As an example of how four different ingredients producers leveraged the show, each working with private brand manufacturers and other food manufacturers, here is what they presented.
The Edison, N.J.-based manufacturer of value-adding specialty vegetable fats and oils featured a range of solutions in a virtual tasting menu.
“From label claims such as organic and non-GMO, to exacting sensorial qualities in the perfect crumb texture of a biscuit, we created a menu showcasing the latest indulgent and better-for-you confectionery, bakery, plant-based and special nutrition product trends and innovations,” said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America. “Our Customer Innovation team has really put our toolbox of multi-functional oils to the test.”
The products included a cinnamon raisin cut biscuit featuring the company’s cinnamon flaked shortening, a plant-based cheesy garlic biscuit using a range of its sunflower oils and more, a plant-based three-cheese platter, a flatbread with plant-based toppings, a nutritionally enhanced drinkable yogurt, aerated mocha milk chocolate filling using its specialty filling fat, and chocolate hazelnut butter spread with its blend of palm, palm kernel and canola oils formulation.
The leader in dairy and non-dairy concentrates showcased its latest on-trend, better-for-you flavor ingredients. The Racine, Wis.-based company featured its certified organic concentrates and its dairy-alternative concentrates.
Global ingredient producer based in Des Moines, Iowa, presented its TillaZyme solution for corn tortilla that uses a mix of enzymes and gums. It also presented its Fortium RVC consumer-friendly blend of rosemary extract and ascorbic acid that helps lengthen the shelf life of baking and snack products by delaying the onset of lipid oxidation in fats and oils, and its Bakery Innovation Center, designed to inspire innovation within the bakery market.
Indianapolis-based Epogee showcased showcasing EPG, a low-calorie alternative fat technology made from GMO-free plant-based oil. The ingredient can cut 92% of calories from fat for each unit of fat replaced and total calories by as much as 45%, without compromising taste or texture, and without adding additional sugars or sweeteners.