A taste of IFT First: Flavor and color solutions, food tech, alternative proteins and alt-meat
28 Jun 2022 --- Innovative launches of seafood and meat replacement solutions as well as new flavor concepts and functional health ingredients, will be among the highlights at the upcoming IFT First trade show (July 10 to 13).
A diverse swathe of industry’s ingredients, equipment and technology providers will be gathering at the event held in Chicago, US.
Rice protein moves into spotlight
Plant-based ingredients supplier Roquette is unveiling two rice proteins – a rice protein isolate and a rice protein concentrate – under the Nutralys brand. A survey conducted by Innova Market Insights in 2020 shows that rice is the second preferred protein alternative for consumers.
Rice protein is popular among nutritional applications such as special diet foods, sports nutrition or snacks. Product launches with rice protein rose at 20% CAGR over 2017-2021, according to Innova Market Insights.
A strong growth is also foreseen for dairy (+38% CAGR over 2019-2021) and meat alternative applications (+122% CAGR over 2019-2021) as rice is a well-known, familiar ingredient for savory foods and desserts.
Nutralys rice protein offers a non-genetically modified and gluten-free protein source, which is complementary to the Nutralys pea protein when used in combination.
“There is an unstoppable food revolution underway that is changing how people eat. In the US or Europe, consumers are asking for better plant-based protein that tastes great while being nutritious and safe,” Jeremy Burks, senior vice president of plant proteins at Roquette, highlights.
IFFT will showcase innovative launches from the meat and seafood replacement space.Seafood and meat replacement solutions
At IFT, attendees will be invited to explore the latest consumer-inspired vegan and vegetarian plant-based food and beverage concepts. These will include an oat “milk” drink, a salmon-inspired “fish” cake and “beef and cheese” nachos under DSM’s portfolio of nutritionally functional plant proteins, such as CanolaPRO.
DSM’s plant protein portfolio also includes new pea and fava proteins which are the foundation of plant-based meat alternatives that are free from the major allergens. In addition, the supplier will be showcasing its plant-based protein bar, which will be made available in cranberry and chocolate varieties.
There is also a diverse range of dairy and meat alternative flavor solutions and application concepts from First Choice Ingredients, which was acquired by DSM in 2021.
Color solutions
GNT will also be on the show floor showcasing some of its non-GMO plant-based solutions to provide the color shift desired in plant-based burgers and sausages, as well as formulation-solution technologies, such as stable blue shades in pasteurized acidified beverages.
Some of the company’s latest product launches include Exberry Shade Rubescent Red and Exberry Shade Ruby Red which provide uniquely warm red hues for beverages, confectionery and other applications.
GNT’s new line of vibrant green shades also includes Exberry Shade Lime Green and Exberry Shade Jade Green, made from mixtures of yellows and blues, while the company’s Certified Organics range now includes powder formats enabling new possibilities such as organic instant beverages, sauces, seasoning and dessert mixes.
Secret behind mouthwatering flavor and aroma
Rice protein is popular among nutritional applications such as special diet foods, sports nutrition or snacks.
Bioenergy Life Science (BLS) will be featuring its flagship ingredient, Bioenergy Ribose, which enables beverage formulas to deliver sustained energy by replenishing cellular adenosine triphosphate (ATP). The organic compound and hydrotrope provides energy to drive many processes in living cells.
ATP is also hailed as the “secret” behind plant-based proteins’ mouthwatering flavor and aroma.
“Our competitive advantages include Non-GMO Project Verified, keto friendly, slightly sweet flavor profile, browning/caramelizing effect, negative glycemic value, clean label and sustainability,” highlights BLS director of marketing, Penny Portner.
The company outlines that functional foods and beverages formulated with RiaGev will help boost cognition and concentration, plus simultaneous increases in NAD, ATP and glutathione production.
“Our claims include energy support, sport performance, overall wellness, healthy aging, antioxidant, hormone support, gut health – which leads to improved brain, heart and muscle health – and considerably more,” comments Portner.
Functional chef Gerard Viverito has been busy in his test kitchen developing BLS’ prototype menu for this year’s IFT attendees. Each recipe is designed to have a short ingredient list and clean label.
“Using Ribose is a way to sweeten food without increasing its glycemic index, which is especially good for those of us who are following the keto diet,” says chef Viverito. “I watch every gram of sugar I put into my body. Unlike monk fruit or stevia, Ribose has a slightly less perceived sweetness profile which many people prefer.
“I also wanted to demonstrate its versatility. Bioenergy Ribose is fully soluble and can be heated to 375 degrees.”
GNT will showcase some of its non-GMO plant-based solutions to provide the color shift desired in plant-based burgers and sausages.The tasting menu includes a plant-based bunless slider made with black beans, grains, tomato and Bioenergy Ribose. “You’ll experience the natural browning, tempting meat-like aroma and caramelization made possible by Bioenergy Ribose,” says chef Viverito.
Next up is the palate cleansing Citrus Gummy Cubes. “Fresh but not overly sweet, I wanted to showcase how RiaGev might be used in a gummy format. Just pop one of these in your mouth to get RiaGev’s healthy aging benefits including cognitive support,” says chef Viverito.
The three-course snack menu is rounded up with a nostalgic-yet-reimagined Fruit Leather, made with just three ingredients. The modern snack targets on-the-go consumers who need that increased energy in an easy-to-consume format.
“In the old days, fruit leather was a little juice and a lot of sugar and artificial ingredients. Mine features pureed fruit and a surprisingly small amount of organic sugar. Again, this is made possible because Bioenergy Ribose is slightly sweet,” remarks chef Viverito.
Future food solutions
At the show, Univar Solutions will be showcasing Foodology by Univar Solutions, a specialized team within the company dedicated to the distribution and technical innovation needs of the food and nutrition ingredient industries.
The new business segment will develop products with cleaner labels, respond to market or regulatory trends, test “free-from” and other label claims, as well as bring new products to market faster.
By Benjamin Ferrer
