IFT 2019 review: Natural sweeteners, CBD, Fermented proteins

Clean label and plant-based proteins were key themes at the IFT Food Expo 2019 in New Orleans, where natural sweeteners for sugar reduction were particularly on trend. Recent innovation in the stevia space includes solutions from ASR (Sweet Essence M), ADM (SweetRight Edge) and SGF (SteviAroma). At the event, allulose was one of the key ingredients being marketed, with suppliers including Tate & Lyle, Ingredion (through a partnership with Matsutani) and Apura Ingredients highlighting their product amid the latest FDA labeling changes around allulose. As a result, the sweetener no longer requires “added sugar” labeling. Flavor adventure was strong at IFT 2019 amid the rise of an adventurous consumer, with Bell highlighting African flavors, Kalsec offering personalized experimentation in hot flavors and Synergy presenting ice cream flavors for different personality types. CBD has been a trending ingredient in the US nutritionals space for some time, but the fact that an ingredient supplier such as Layn is now entering the arena suggests a true mainstreaming. Alternative proteins remain strong, with oat-based dairy alternatives being presented from several suppliers and even progress on a water lentil-based protein being noted by Parabel. But perhaps the most exciting innovation came in the form of high-tech fermented proteins from Clara Foods (which recently enjoyed an investment from Ingredion) and Mycotechnology.