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From the latest market trends and scientific developments to innovative products and awards, there was something for everyone at the 2009 IFT Annual Meeting & Food Expo, held in Anaheim, California. Here are our video highlights of this key event.
Hidden hunger still an issue in California
This year is the 70th anniversary of IFT – and the 70th anniversary of the publication of Grapes of Wrath, by John Steinbeck. Since then, have poverty and hunger been wiped out in California?
The ‘unstoppable’ weight management trend
With over 300m obese adults worldwide, it is no wonder that the food industry is keen to offer tasty possibilities to consumers looking to lose weight, and keep it off. The trend is now becoming 'unstoppable', say industry executives.
Giving process cheese a healthy makeover
Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.
Talking texture and culinology at IFT
At the IFT trade show in Anaheim, California, Caroline Scott-Thomas spoke with culinologist Agnes Jones about Natural Starch’s new range of texture systems - and asked: What is a culinologist?
IFT trend tour: Color and flavor innovation
At the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show.
IFT trend tour: Naturally sourced
At the IFT trade show in Anaheim, Caroline Scott-Thomas followed the naturally sourced trend tour, and caught up with some of the companies highlighting natural products at the show.
In our series of video interviews with top executives we delve into some of the key trends driving the food industry today.
Striving for sucralose market balance
CEO of JK Sucralose Alex An tells FoodNavigator-USA.com why his company is so confident in the future market for sucralose that it has invested to expand production capacity to 4000 tonnes by 2020.
Taking starch into the future
Cargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies.
The importance of quality assurance
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.
Our journalists tapped into the latest innovations, trends and issues vibrating through the food industry at the Food Ingredients Europe (FiE) 2007 trade show in London. Watch our series of high profile face-to-face video interviews.
Pea protein poised as soy alternative
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Enzymatic process yields creaminess enhancer
Starch player Avebe launches novel based potato starch and creaminess enhancer for range of food applications.
Ingredients innovations provide new routes for beverages
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.
Health and wellness drives stabilisation solutions from CP Kelco
CP Kelco reacts to changes in the market with a range of solutions for the solubility and stabilisation for health-orientated functional ingredients.
Adaptable natural concepts target geographic taste profiles
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
CNI brings healthy fibre to food makers
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Cognis launches whipping agent for light foods
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Barry Callebaut launches probiotic chocolate
Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.
Improved taste for healthier chocolate formulations, claims Cargill
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
Purac tackles acrylamide and flavour with calcium salts
New business strategy at Purac pushes preservation, fortification and flavouring.
Cargill rises to the natural flavour taste challenge
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Dohler taps into superfruits trend
Herald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness.
DSM launches new ingredient for glucose control
DSM announces the roll-out of InsuVital, a new ingredient that actively attacks glucose peaks after meals.
New markets for appetite suppressant from pine nuts
Lipid Nutrition announces new markets for its satiety ingredient PinnoThin.
Tate & Lyle platforms target re-formulation issues
Texture, taste and nutrition are pivotal to Tate & Lyle's Rebalance and Enrich platforms.
Beneo brand for Orafti, Palatinit and Remy
New Beneo group combines Orafti, Palatinit and Remy as it eyes up opportunities in the functional food market.
Danisco CEO on the power of adding value
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
National Starch invests in textures
Terry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates.
From the latest market trends and scientific developments to innovative products and awards, there was something for everyone at the 2008 IFT Annual Meeting & Food Expo, held in New Orleans. FoodNavigator and NutraIngredients bring you the video highlights of this key event.
Blending food with cardiology
Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.
IFT Cares project gives something back to New Orleans
How IFT members are helping to fight poverty in and around the food expo's host city of New Orleans.
The several ages of nutrition
Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.
Healthy decadent chocolate
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
The soy taste challenge
Solae surveys the market for soy-based products and responds to the challenge of making them taste good.
The hydrocolloids squeeze
Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.
Cooking with hydrocolloids
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Leveraging innovation awards
The 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile.
Cheese-making tips from the experts
Land O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products.
Taking ingredients around the world
Tate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences.
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