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Awarding innovation at IFT

29-Jul-2010

Related topics: Suppliers

The IFT awards the hottest innovation in the food sector at its annual meeting and trade show. Chairman of the judges Peter Clark explained what caught his attention this year - and how innovation and trends have changed in the 42 years that he has been attended the event.

The exhibitors' innovations award attracted over 50 entries, which the judges whittled down to just 4 based on how well they succeeded in overcoming a technical challenge.

He noted some grand themes, such as the ongoing emphasis on health and wellness, natural ingredients and fewer ingredients on the label.

The winners

Bühler Barth AG and Log5 Corporation (Booth 6616) for their Controlled Condensation Process Pasteurization Technology, which pasteurizes low-water-activity foods, such as tree nuts, peanuts, spices, and grains, and preserves the natural quality of the food. The technology maintains thermal equilibrium conditions by controlling pressure, temperature, surface condensation, and moisture levels. “

Bunge North America for its Phytobake Shortening with Phytosterols. The functional shortening for bakery applications enables the dilution of the amount of traditional hard fat or saturates and trans fats used in the plastic shortenings by up to 46%.

Caravan Ingredients honored for its Trancendim Emulsifiers for Zero Trans Shortening—a zero trans, reduced saturated fat alternative for structuring fats and oils that mimics or improves the melting behavior of common fat-based products.

Handary SA for its NisinA Natural Antimicrobial Agent, a vegetable-based natural product that can improve food safety by controlling foodborne pathogens, such as Clostridium botulinum, Listeria monocytogenes, and Bacillus cereus. It also extends the shelf life of foods by controlling lactic acid bacteria and prevents the formation of bacteria due to high temperatures.