New Ingredients, New Names at IFT 2013

July's mostly-ingredient show was the association's second largest.

By Food Processing Staff

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As we said in our August issue, the Institute of Food Technologists' (IFT) Annual Meeting & Food Expo, held in Chicago July 13–16, had the second-highest attendance in the show's 73-year history. More than 23,500 attended this year, behind only the 24,000 at the 1999 event.

  • Hubert Deluyker, scientific adviser to the European Food Safety Authority, on how the agency is changing that continent's food safety landscape.
  • David Robson, head of energy and environmental foresight with the Scottish government, on "Preparing for the unexpected."
  • Mark Manary, professor of pediatrics at Washington University School of Medicine in St. Louis and the director of Global Harvest Alliance, on "How changes in food aid saved millions of lives."

The association's Innovation Awards were won by Glanbia Nutritionals, Nizo Food Research, PerkinElmer and Tate & Lyle.

Glanbia won for its Optisol 3000 egg replacement system, which is comprised of whey protein concentrate and milled flaxseed. Nizo for its new sensory technology, acoustic tribology, which records and analyzes the sound of rubbing of the tongue against the food, and can be used to predict the sensory effects of food innovations. PerkinElmer was cited for the AxION DSA/TOF mass spectrometry system, which eliminates time-consuming sample preparation steps and front-end gas or liquid chromatography. And Tate & Lyle was honored for its Soda-Lo salt microspheres, which can reduce salt content by 25-50 percent.

This year's IFT also was a time for a number of companies to change names or otherwise change their images.

The large Dutch ingredients company CSM NV for a year was shopping its bakery supplies unit, what it was perhaps best known for. That process ended in March with the unit's sale to Rhone Capital LLC for 1.05 billion euros ($1.36 billion), but started another process: the renaming of the holding company.

CSM was left with the Purac and Caravan Ingredients units. Just before IFT, those businesses announced a corporate renaming. While those two companies maintained separate booths at the show, Corbion is the new name for both units going forward, the common thread being "bio-based ingredients."

"Corbion has a wealth of expertise in the world of biobased food ingredients and biochemicals, combined with a rich history of service and innovations spanning more than a century," said the parent firm. Corbion is strong in the bakery and meat sectors. On the biochemicals side, the company focuses on fermentation-derived, sustainably sourced biochemicals, some of which carry over into food market. The parent already has struck partnerships with BASF and Cargill.

Caravan's portfolio included vitamin and mineral premixes, functional ingredients, emulsifiers, flour fortification and bread mixes. Purac's ingredients focused on food safety, natural preservation, shelf-life extension, sodium reduction and flavor enhancement.

A new business was launched at the show. DuPont Tate & Lyle Bio Products Company LLC, a joint venture between the two named companies, revealed its first ingredient for the U.S. food market. Zemea USP propanediol is a natural solvent and humectant that can be used to replace petroleum-based propylene glycol or glycerin in a variety of food and beverage products.

Another joint venture was expected but failed to launch. Solazyme and Roquette were planning a joint venture, Solazyme Roquette Nutritionals, to manufacture microalgae-based food ingredients. They even had names for the first high-lipid and high-protein products: Almagine HL and Almagine HP, respectively. With the dissolution of the joint venture, just before the IFT show, Almagine is no more; however, both companies appear to be working on similar algae-based products.

There were several companies with smaller changes of identity.

Edlong, long known as Edlong Dairy Flavors, rebrands itself Edlong Dairy Technologies, which also meant a stylish new logo. "Our new name positions us for growth in food ingredient technologies but remains true to our core competency in dairy," said Laurette Rondenet-Smith, president/CEO. Meaning the company plans to stay based in dairy but not limited to flavors. Edlong has expertise in fermentation and enzyme-derived ingredients, which could take it farther afield. And yes, Virginia, there was an Ed Long, a flavorist who started the company back in 1914 – which means Edlong will be 100 years old soon.

ICL Food Specialties is a slightly new name, combing longtime IFT exhibitor ICL Performance Products with BK Giulini, which had a stronger European presence. Both divisions were owned by ICL Corp. but had separate sales forces. ICL Performance Products has roots in phosphates and low-sodium formulations, especially for bakery; BK Giulini in natural shelf life extension, especially for meat and dairy applications.

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