2022 IFT FIRST review: Specialized dietary solutions

During IFT FIRST, AAK sampled an assortment of innovative and forward-looking plant-based alternatives, baked goods, and confectionery concepts, including plant-based pepperoni on flatbread pizza; plant-based butter for cooking and baking; white chocolate chunk cookies dipped in dark chocolate, made with plant-based butter for improved stability; and caramel bites made with coconut oil.

AAK’s new plant-based butter offers a 1:1 replacement for butter and helps build a tender crumb. The plant-based butter also offers Maillard browning. Company representatives also discussed how its fat flakes can improve cell structure in applications like pizza crust, focaccia, and biscuits.

ADM discussed its comprehensive approach toward sustainability with ongoing improvements from field to fork, including projects underway related to climate, responsible sourcing and increasing food security. The company also profiled its new PearlEdge white color solutions derived from natural sources that deliver stable and uniform color in a variety of applications, including confections and icings, coatings, glazes, and toppings for baked goods. It’s designed as a replacement for titanium dioxide.

The Biotic Blueberry Apple Crisp bar offered at the booth had 1 gram of sugar and showcased the company’s microbiome solutions, which span metabolic, digestive, and immune health. ADM noted it maintains a pilot line for bars in its Decatur, IL facility to enable rapid prototyping, accelerating the path to market.

AgriFiber Solutions employs patented extraction and purification technologies to develop a broad portfolio of upcycled, customizable fiber ingredients. Attendees tasted a menu of 100% plant-based product concepts fortified with upcycled soluble corn and oat fiber ingredients. These ingredients allow plant-based cheeses and milks to deliver textures and taste experiences that align with the expectations that dairy-based applications have set. AgriFiber also discussed its capabilities for batters and breadings featuring multifunctional oat and corn fibers that help control moisture and viscosity in coating systems while reducing fat by 10-25%. In extruded bars, AgriFiber’s soluble corn fiber can serve as a binding agent, making it a clean-label alternative to hydrocolloids like xanthan gum with a possible labeling designation of “corn bran fiber.”

Visitors to the Almond Board of California booth tasted innovative recipes and concepts, and browsed the latest almond resources including its 2021 Global New Products infographic. Products concepts shown at the booth included Spicy Almond Crunch Puffs and Chocolate Almond Butter Rocky Rope. Almond Board representatives also discussed recent nutrition research related to almonds and skin health for post-menopausal women, with cosmetic benefits, including reduced wrinkling and improved facial pigmentation, delivered via ingested almonds—not a topical product application (see “Prospective randomized controlled trial on the effects of almonds on facial wrinkles and pigmentation,” Nutrients, February 2020).

Ardent Mills discussed “the future of food,” including its Emerging Nutrition Center of Expertise and its comprehensive alternative grain product portfolio. Company representatives noted use of ingredients like ancient grains, pluses, blends, and more can help spur innovation in specialized product areas like keto, low-carb, and gluten-free. Ingredients that offer 1:1 wheat flour replacement are available. Concepts presented during the event included Keto-friendly Cheese Crackers, made with Low Carb Keto-Friendly Flour Blend; Gluten-free Chocolate Chip Cookies; and Gluten-free Pastry Cups & Strawberry Hibiscus Mousse, made with Ardent Mills' Gluten-free 1-to-1 All Purpose Flour. The brand also presented a session on the future of alternative grains during the event.

ASR Group, a refiner and marketer of cane sugar, featured its general portfolio, which includes having the right solution for any sweetener need through its organic, conventional, and pharma ingredients. ASR prominently featured its rare sugar Tagatose, shown in a Tagatose Sugar Cookie prototype, as well as and its Sugar Cane and Cane Molasses Distillates Powders. Tagatose performs well across a variety of categories, including confectionery, dried fruit, dairy, baked goods, ready-to-eat cereal, protein bars, and more.

Bartek Ingredients, Inc., a supplier of malic and fumaric acid, featured three of its newest product lines: EasyAcid Malic Solution; Pecmate Pectin Enhancer, its first product launch in the specialty functional salt market; and Uphold Clean NMI Booster, its answer to growth in clean-label baked goods. The Uphold Clean NMI Booster, a proprietary acidulant-based ingredient system that boosts the performance of natural mold inhibitors (NMIs), extends mold-free shelf life and lowers ingredient cost-in-use, all while avoiding the negative sensory attributes often associated with NMIs.

BENEO highlighted its new faba bean protein concentrate and starch-rich flour during IFT. Booth visitors learned how faba bean ingredients provide food manufacturers with opportunities for texture improvement in meat and dairy alternatives as well as protein enrichment in a vast array of foods. Faba bean ingredients have a creamy, mild taste and are suitable for vegan, vegetarian, and flexitarian diets. As a vegetal protein, BENEO’s faba bean protein concentrate can replace animal protein (milk, egg) as well as soy protein in certain applications. Concepts shown at the booth included Plant-Based Protein Cookie Dough Bites featuring faba bean protein; Coated Lentils with a smooth, TiO2-free natural rice starch coating; and sugar-free dark chocolate featuring isomalt and maltitol.

During IFT First, Cargill discussed the results of its recent sweetener study. Sugar content remains a key influencer for America’s grocery shoppers, with 62% of consumers reporting they're likely to check the amount of sugar before purchasing a new product. While the importance of sugar content and the popularity of label-friendly terminology showed widespread appeal, the research uncovered nuances in consumer perceptions, based on age and market segment, such as: claims around natural sweeteners resonating most with Gen X, baby boomers; 'No artificial sweetener' claims carrying most weight with Gen Z, Gen X; "Lower in sugar" having greatest purchase impact; and more.

Codexis discussed how its reimagined enzymatic process helps food and beverage manufacturers deliver truly differentiated products with cleaner labels and functional benefits. This discussion included why food and beverage ingredient companies should consider sustainable bioprocesses; how customized enzymes optimized for individual food ingredient bioprocesses can accelerate innovations and deliver differentiated products; and hat factors food ingredients manufacturers should consider when developing a bioprocess. The company also discussed examples of existing partnerships, including a multi-enzyme process for sweetener production and biocatalytic production of light-stable hop acid.

At the Columbus Vegetable Oils booth, the company discussed its supply of canola oil, soybean oil, corn oil, blended oils, and other options, including specialized types like safflower, avocado, and sunflower, and organic and non-GMO options. The company also offers a range of shortening products, including all-purpose, cake, icing, doughnut frying, palm, and more. It maintains a comprehensive R&D department to help customers with product commercialization and building in custom oil-based functionality.

DSM showcased better-for-you and plant-based opportunities during IFT First. Visitors to the booth enjoy a salmon-inspired “fish” cake and “beef and cheese” nachos powered by nutritious and highly functional plant-based solutions like CanolaPRO and pea-and fava-based textured vegetable proteins. The pea and faba proteins are non-GMO and offer high-quality protein content free from major allergens. DSM also offered a sugar-reduced muffin prototype made with Eversweet Reb-M, the company’s zero-calorie, non-artificial sweetener.

During IFT First, EverGrain discussed the grand opening of its first-ever large-scale protein facility, which upcycles grains saved from the brewing process into delicious, nutritious, planet-friendly ingredients. Its signature ingredient, EverPro, is an 85% protein barley rice protein powder, with a strong level of solubility. It helps improve a products nutritional profile, with a PDCAAS score of 1.0, along with appealing taste and mouthfeel. EverPro is also a sustainable protein, derived from upcycled grains used in brewing.

Grain Processing Corp. (GPC) announced the release of its new FYBRIN RS resistant starch, showcased in various higher-fiber samples such as Baked Macaroni & Cheese with an "excellent source" of fiber; High-Fiber Crackers, delivering 8g of fiber and 100 calories per serving; and Keto-Friendly Brownie Pop, which included GPC's INCOSITY modified food starch. FYBRIN reportedly permits 20-30% reductions in flour usage, has a low water-holding capacity, and contributes minimal flavor. Its source grain is corn, opening the option for use in gluten-free and allergen-free formulations. Non-GMO is also available.

Icon Foods showcased its new colorful ShellBe inclusions, NSA candy-coated chocolate lentils (similar to an M&M) available in chocolate and white chocolate flavors. The company noted a peanut version is in development. Non-GMO, gluten-free, and vegan, ShellBe treats are sweetened using natural erythritol, stevia, and soluble tapioca fiber with natural vegetable colors for a matte finish. Visitors to the Icon Foods booth also learned how Icon’s diverse group of suppliers for each ingredient ensures a stable and secure supply chain.

Innophos featured phosphate technology solutions for plant-based meat substitute products. Songwei Wu, a member of the Innophos R&D team since 2015, has led the development of new solutions addressing key food industry needs such as reducing sodium, moving towards a cleaner label, and formulating with plant-based proteins. The Innophos presentation offered insights on consumer trends and how Gen Z is driving change in the plant-based space.

Kemin Industries showcased its complete line of clean-label ingredient solutions. Visitors discovered the latest clean-label ingredient solutions available to keep food products fresher and safer for longer, ensuring consumers can enjoy them at every stage of shelf life. These options include the new patented Proteus line of functional proteins, a clean-label alternative to traditional phosphates. Kemin also discussed its new mold-inhibitor based on cultured dextrose, planned for market introduction in the coming months, which allows for lower use levels, helping with the products overall sensory profile. It creates a barrier to keep product moisture in, along with reduced oil absorption during frying, collectively improving overall product quality.

MGP Ingredients discussed its ability to deliver highly functional and nutritional ingredients aligned with consumer trends. The MGP portfolio includes the ProTerra line of textured proteins with wheat and pea options to replicate eating quality of traditional products in plant-based meat, poultry, seafood; Arise Wheat Protein Isolates; Fibersym RW Resistant Wheat Starch; Midsol 50 Cook-Up Wheat Starch; and Pregel Instant Wheat Starches. The company’s wheat starches and most of its wheat proteins are Non-GMO Project Verified. MGP also offers clean-label ingredients and a gluten-free fiber option.

At the ofi (olam food ingredients) booth, visitors sampled a menu featuring sweet and savory snacks, including cookies, tacos, jerky, and more, with a focus on plant-based, keto, and gluten-free solutions. During the event, the company launched its first 100% segregated organic cocoa powder. The new, naturally sourced, deZaan Master O1 (O11DQ) cocoa powder is finer, richer in flavor, and has a cleaner texture than many of the organic powders currently available. The deZaan organic range can be used across many application categories, including confectionery and bakery formulas.

At its booth and in an IFT educational session, Spoonshot discussed its unique approach toward artificial intelligence (AI) and how it factored into its “Trends for 2023 & Beyond presentation,” including the need for seafood alternatives; calls for clean-label claims in plant-based foods; soil health emerging as an important part of sustainable food production; emerging flavors to watch out for; expanding research into women's health as opportunities for food/drink brands; and THC and psilocybin having potential as next major "adult" functional foods.

Tate & Lyle's Interactive Kitchen experience featured samples containing Tate & Lyle ingredients, including the recently acquired Artesa Chickpea Flour and Artesa Chickpea Protein. Artesa chickpea ingredients can bring a premium taste and mouthfeel experience across a wide range of potential applications. At the booth, visitors sampled Gluten-Free Pizza made with Artesa Chickpea Flour in the pizza crust, no sugar added, and fiber-fortified pizza sauce. Tate & Lyle also discussed its CLARIA Functional Clean-Label Starch portfolio, with similar functionality as modified food starch, and its PROMITOR Soluble Fiber, with over two times the digestive tolerance of inulin, helping companies create products that reduce the possibility of digestive discomfort.

During IFT First, ReGrained highlighted news about its new corporate name, Upcycled Foods Inc., reflecting the company strategy to move from a CPG brand, under the ReGrained name, to an innovation and ingredient platform for the food B2B upcycled economy. ReGrained is now the first portfolio brand within Upcycled Foods Inc. The company discussed three new products: SuperGrain+ Protein Crisps and SuperGrain+ Sourdough Systems made in partnership with Kerry and Puratos, respectively, as well as ReGrained Grain Flakes, co-developed with California Cereal Products.

During IFT First, Virginia Dare presented concepts across two themes: Forever Young and Forever Well. The flavor company offered a variety of samples to showcase forward-trending flavors within these themes, including a Microwaveable Keto Brownie Mix (chocolate mint scout cookie flavor) and Collagen Chocolate Chip Cookie (3g of collagen for functional beauty). Virginia Dare noted “Forever Young” is an extension of the ongoing nostalgia trend, associated with good, simple times. “Forever Well” showcases flavors connected to health and wellness—functionally inspired taste profiles for modern wellness brands based on ingredients with inherent therapeutic properties.