Prototype Products at the 2006 IFT Show

IFT’s prototype products sizzle with innovation.

By Diane Toops, News & Trends Editor

Share Print Related RSS
Page 2 of 2 1 | 2 Next » View on one page

 

Griffith Labs' Chili-Scented Lemongrass Beef
The taste of Griffith Laboratories' Chili-Scented Lemongrass Beef took show-goers' palates on a quick trip to Thailand.

Flavor flair

Kraft Food Ingredients Corp. (KFIC) (www.kraftfoodingredients.com), Memphis, Tenn., introduces Grated Asiago, Parmesan and Romano Cheese Blend. Chef Michael Morrison, who joined KFIC last October, showcased it in a Vegetarian Four Cheese Pizza with Woodfired Crust (that is, a KFIC Woodfired Grill Flavor) that is to die for. And among the appetizers was an innovative Savory Smoked Salmon Cheesecake, featuring Kraft Neufchatel Cheez Blend, an unexpected savory application.

Alsip, Ill.-based Griffith Laboratories (www.griffithlaboratories.com) sojourned to Asia with Chili-Scented Lemongrass Beef on skewers, incorporating its Southeast Asia and Mekong River region flavors and marinades. In the past 20 years, trade relations between Southeast Asia and North America have improved, opening the borders to the cuisines and flavors of Vietnam, the Yunnan Province of China, Myanmar, Laos, Cambodia and Thailand.

Mediterranean cuisines and flavors from Greece, Lebanon and Morocco are attracting aficionados, and Wild Flavors (www.wildflavors.com), Erlanger, Ky., had us asking for more … more Chilled Moroccan Tomato Soup with Yogurt Lemon Pepper Pita Chips. And we enjoyed discussing the idea, inspired by Wild Pumpkin Punch, that it would be a great product for the next “Harry Potter” movie. Hmmm, why not call it Hogwort’s Pumpkin Juice?

At Comax Flavors (www.comaxflavors.com), Melville, N.Y., Japanese candy-making artist Shan Ichiyanagi crafted molten sugar lollipops in spectacular dragon and animal shapes. Comax Sweet Corn Flavored Ice Cream, which tastes exactly like fresh corn on the cob, is an innovative idea.

How many different flavors can you introduce into process cheese? Many, if you visited Land O’Lakes Ingredient Solutions (www.landolakesingredientsolutions.com), St. Paul, Minn. Booth personnel daily were serving sandwiches: roast beef panini featuring Process Bleu Cheese, seasoned pork panini with Chipotle Jack Process Cheese and ham panini coated with Dijon Mustard & Onion Process Cheddar Cheese. The products were demonstrating Land O’Lakes expertise in adding functionality to natural cheese and bold flavor to process cheese.

D.D. Williamson now offers a broad spectrum of colors from its ColorMaker Inc. (www.colormaker.com), custom blends division in Anaheim, Calif. ColorMaker natural color blend emulsions, which can be incorporated into cocoa butter, palm kernel oil, jojoba oil and paraffin, were used in the Red White Chocolate and Green White Chocolate samples at the booth. How about a patriotic red, white and blue chocolate variety pack to send to our troops abroad?

David Michael & Co., (www.dmflavors.com), Philadelphia, offered a theme park for our taste buds and it didn’t disappoint. On the confection side, I loved the Milk and White Chocolate Blackberry Red Tea Truffle, a great mouthful literally and figuratively.

 

Cargill's Key Lime Mojito
Key Lime Mojito was one of several Flavor Shot-enhanced frozen drinks offered by Cargill.

Cargill (www.cargill-hft.com), Minneapolis, provided Drinkertainment beverages: four colorful, show-stopping Flavor Shots with tastebud-tantilizing zing in their slushy bases. The shots contain organic erythritol, citric acid, trisodium citrate and flavors – all from Cargill units. We returned daily for a shot of Key Lime Mojito, Ruby Red Mimosa and Caramel Apple IFTinis. Scuba Blue was available for kids (and kids at heart).

Less weight(y) issues

Tate & Lyle (www.tateandlyle.com) London, topped chicken with Asian Ginger Sauce and Buttermilk Ranch Dressing & Sauce Rebalance 800, a balance of thickeners, texture-enhancing ingredients and Splenda sucralose. It allows a reduced-fat and reduced-calorie claim.

Stopping for a water break at Watson Inc. (www.watson-inc.com) West Haven, Conn., we had our thirst quenched with Clear-E Water, made with a fine, free-flowing form of vitamin E spray-dried within a modified starch matrix. Vitamin E-fortified, the water is totally clear, has zero calories and no flavor – although it could be added to flavored beverages and sports drinks.

National Starch Food Innovation (www.foodinnovation.com), Bridgewater, N.J., offered a refreshing Nutriose Lemonade (with 2.5g of fiber in an 8-oz. glass). Nutriose, a prebiotic soluble fiber made from corn and wheat, enhances the taste of sugar-free and light drinks by compensating for the body and mouthfeel typically lacking in these types of beverages. And it helps control glucose levels and assists satiety in sugar-free beverages. Deb Diehl, business development manager, says Nutriose can be used in any liquid formulation – soups, salad dressings, dairy and beverages.



Digital Editor's Note: Click here to read "Special Report: ‘Nutrition technology’ expo," David Feder and Dave Fusaro's companion article on the most interesting and innovative ingredients exhibited at IFT.

Page 2 of 2 1 | 2 Next » View on one page
Share Print Reprints Permissions

What are your comments?

You cannot post comments until you have logged in. Login Here.

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments