July, 2018 – IFT Annual Meeting Was One To Remember!

They say food brings people together and IFT 2018 did just that! With more than 1,200 exhibitors and 100 technical sessions, the Chicago show had something for everyone.  Over the last several years the expo has greatly expanded. This year’s event grew into both the North and South halls of McCormick Place to provide room for more exhibitors and varied presentations on new products, industry trends, and insights.

The newly added North hall hosted a new exhibitor pavilion, a China pavilion and even an Organic pavilion where suppliers from around the globe could showcase the latest products and trends. Across the concourse, in the South hall, it was more of the same: manufacturers, suppliers and research experts offering attendees the most current food industry developments.

Research Results

True to their reputation, Innova Market Research hosted hourly presentations that provided “hard-hitting data,” on the latest consumer trends impacting the food industry. They identified the Top Ten Trends for 2018 as:

1. Consumers are making more conscious food choices with ethical standards and sustainability on deck.

2. Fresh iterations on healthy eating drive lighter choices: whether in alcohol content, sweetness, flavor, texture or portion size.

3. Consumers seek assurance on processing techniques. Some manufacturers see opportunity in more Explanation.

4. The circular economy is taking hold in food. Being resource smart is a must.

5. Coffee and tea are being reinvented to appeal to Millennials and Generation Z demographics.

6. Sharing food through social media becomes more important. Impactful foods with funky colors are thriving.

7. Consumers seek restaurant quality food at home, pushing more innovation in consumer goods that tap into this need.

8. Changing meal times propel convenient, healthy, more satisfying and sustaining snacks.

9. Nutrient-dense marine products are finding their way into a variety of new food and beverage products. 1

0. Brands driving the consumer emotional bond propel more creativity and innovation to match needs and tastes.

Manufacturers are Meeting the Trends

Staying ahead of market trends is the name of the game. Ingredient manufacturers were on hand to present the latest ingredients that meet consumers’ demands. Kalsec highlighted their Durabrite natural colors. Kalustyan focused on organic offerings. Ingredion offered Chicago-style vegan sausages that featured their new Vitessence Pulse Pea Proteins and their Versasweet 1524 products. The list goes on and on. At every turn, the top suppliers focused on their solutions that answer the highest demands in the food industry.

Skidmore representatives are long-time attendees of the show and are already looking forward to IFT 2019 in New Orleans. Jim McCarthy, Skidmore President explained, “The IFT Annual Meeting and Expo is an event we look forward to each year. Both our suppliers and customers are there. It’s a time for us to reconnect with past colleagues, connect with potential customers, strategize with our current customers, and learn about the newest innovations our suppliers offer – all under one roof! The learning tracks are highly educational for our employees. We look forward to being actively involved for many more years.”

Watch for more updates from the manufacturers mentioned in upcoming Skidmore newsletters.

Click here for our IFT18 photo album and “Like Us,” on Facebook.

Learn more about Innova Market Global Consumer Insights here.

July, 2018 – TIC Gums Introduces Simplistica™ Ingredients Systems Line

It was hard to miss the buzz around the TIC Gums display at IFT 2018.  The Maryland-based Ingredion company introduced the exciting new systems that are developed to ease the formulation frustrations associated with stabilizing and texturizing applications that include alternative proteins and aim to reduce sugar.

Three prototypes made with Simplistica systems were available to try at the IFT booth.  Use the links below to download the tech sheets:

  • Vegan, coconut-based yogurt made with Simplistica YG 3206
  • Reduced sugar, black raspberry flavored water made with Simplistica BV 0358
  • Plant-based, vanilla cake protein beverage made with Simplistica BV 1325

The new Simplistica was developed to simplify the formulating process, allowing for easier and faster product development.

Simplistica ingredient systems cut down on formulating time and R&D troubleshooting by combining necessary ingredients at optimal proportions.

Formulating with Simplistica ingredient systems also allows food and beverage developers to easily align their label with claims such as organic, vegan, non-GMO and more.

With these ingredient systems, developers are able to provide a nutritionally and texturally sound product using ingredients that have been selected by the Gum Gurus® at TIC Gums for product optimization.

For more information on the new Simplistica Line or other TIC Gums products, contact your Skidmore representative.

July, 2018 – FDA Approves 8 additional Fibers to Legal Dietary Fibers Definition

Several Skidmore suppliers recently rejoiced, as Inulin and seven other fibers will continue to be listed as[DS1]  fiber on the Nutrition Facts and the Supplements Facts Labels.  This is thanks to a ruling from the FDA announced last month.

In 2016, as part of its Nutrition Facts label final rule, the FDA authorized a list of seven non-digestible carbohydrates that the agency said were included in the list of dietary fibers. Those seven were: beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose.

Since then, suppliers of the non-digestable carbohydrates not on the revised list, have been submitting citizens’ petitions to urge the FDA to continue to include their fibers.  Each petition demonstrating that their ingredients meet FDA’s requirement for “physiological effects that are beneficial to human health.”

In June, Commissioner Gottlieb added these eight new fibers:

  • Mixed plant cell wall fibers (a broad category that includes fibers like sugar cane fiber and apple fiber, among many others)
  • Arabinoxylan
  • Alginate
  • Inulin and inulin-type fructans
  • High-amylose starch (resistant starch 2)
  • Galactooligosaccharide
  • Polydextrose
  • Resistant maltodextrin/dextrin

Gottleib explained that the new approvals “are based on a careful review of the scientific evidence suggesting that each of these additional fibers has a physiological effect.”  He also indicated that petitions for other fibers are still in the review process.

Review the complete FDA ruling.

Contact your Skidmore Representative to learn more about our complete line of fibers, and to identify the ideal ingredient for your formulation.

July, 2018 – Dupont Nuturition & Health announces POWERbake® 6000

Recently, DuPont Nutrition & Health announced the development of the POWERBake® 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

The POWERBake® 6000 offering is developed to enhance dough strength, but their most unique quality is the versatility. Used in combination with other enzymes and ingredients, the range of strengthener products can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods.

Those unique combinations also can help with reformulation challenges. “The versatility of the POWERBake® 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods,” said David Guilfoyle, group manager, Bakery, Fats and Oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”

The POWERBake® 6000 product range boasts many other capabilities, including:

  • Enhancing the emulsification process
  • Creating a synergistic dough strengthening effect
  • Improving tolerance to processing variations and raw materials
  • Increasing the volume of the final product
  • Improving crumb structure and whiteness

Contact your Skidmore Representative for more information on POWERBake® 6000.

See our complete line of Danisco Products here.

To see webisodes on the POWERBake ® 6000 range click here.