Expo Preview: Tools for Texture and Flavor
The Institute of Food Technologists' upcoming Annual Meeting in Chicago promises more than 2,400 booths at its Food Expo. Open from 12:00 PM to 5:30 PM on July 25 to 27 and from 9:00 AM to 12:30 PM on July 28, many of the exhibitors will address the perpetual issues of creating the right flavor and texture profile in products. Although flavor and texture are fundamental to product quality, they are all the more critical in today's world of reduced fat and nutritionally enhanced foods.
Developing fortified and functional foods, in particular presents many challenges to product formulators. One of these is overcoming the off-flavors that some vitamins, minerals and herbs may contribute. Even certain ome base ingredients, such as soy or oats, may contribute unpleasant flavors. Virginia Dare (Brooklyn, NY) wants to show IFT attendees how masking off-notes, selecting flavors and identifying proper use levels can help make fortified foods and beverages that taste great.
In Booth #3313 at the Expo, the company will be featuring a flavored tea, a frozen granita and a sweet treat—many of which will be fortified. In particular, the company will showcase it's new line of masking agents specifically developed for the nutraceuticals market.
Another challenge with nutritionally enhanced foods is to enhance the flavor profile without using ingredients that may give consumers a negative perception. Gist-brocades' (King of Prussia, PA) Soyarome is a fermented soy flour that is said to enhance the overall savory taste and mouthfeel—particularly dairy and vegetable notes—in a variety of applications. At booth #366, the company will present samples of several such applications including: Cheddar cheese crackers, rice pudding, a mocha flavored coffee drink, chicken breast with roast chicken marinade, crab dip and banannas foster cheesecake. In addition, the company will demonstrate its GbSelect YB powder in a roast beef with demi glaze.
No matter how good a product may taste, the correct texture can make the difference whether a consumer buys a product more than once. Avebe America, Inc. (Princeton, NJ) wants to help product developers create the right texture using its line of potato starches and starch derivatives. Not only will the company offer a variety of food samples to show potential applications in booth #2727 at the Expo, it will be offering a series of technical seminars. The seminars will summarize how to use the company's ingredients in several food application groups and will include a technical explanation of how and why they function.
"We made a decision this year to deviate from the typical IFT booth structure and protocol," said Jim Whitt, director of sales and marketing for Avebe Americas Food Starch Div. "We want customers who visit our booth to feel like they have made good use of their time, and have gathered some practical and valuable information that will help them with current or future topics."
The company designed the seminars to appeal to the broad range of IFT attendees, yet be particularly valuable to people directly involved in product development. They will be offered Sunday, Monday and Tuesday, July 25, 26 and 27. The 1:00 PM to 1:15 PM seminar will discuss starches in meat applications. From 2:30 PM to 2:45 PM, the topic will be the company's ingredients in savory snacks. Last, using tapioca in sauce applications will be the seminar focus from 3:30 PM to 3:45 PM. Avebe will offer all seminars on a first-come, first-served basis.