Notes from NEIFT
We did not have a booth this year and so were able to walk the show, talking with exhibitors and sampling the offerings. NEIFT is a small food technology show, lacking the scope, and often the creativity, of the national shows. Nonetheless there were a few interesting ideas and product to be found.
If you have a need for "cheese" that doesn't melt, a powder that will lower the sodium content of food products or maybe a "pomegranate flavor" that does not contain a trace of fruit, then you have come to the right place! Chemically created and enhanced foods abound at the IFT, and in this venue “science" often trumps "nature." But to be fair, food technology is not all faux food. Technological innovation also helps bring more natural products to market, to assure freshness and safety of the foods we eat. Products such as pre- packaged ready to eat fresh fruits, shelf stable dairy products and nutritionally enhanced food and beverages all result from the efforts of food technologists. But I'm thinking that maybe they should have passed on that chocolate bacon graham cracker thing.
Having cycled through the trends of low carbs, fibermania, peanut anxiety and wildly imaginative nutraceuticals, this year's trendometer spotlight was fixed on the "gluten free",and , o a lesser extent, “sodium reduction.” Sodiun reduction products tended to be powdered additives, I did nt taste one that did not leave a somewhat bitter aftertaste. The gluten free products were somewhat more successful, and ranged from cookies and brownies to pizza doughs and savory baked goods. "Ahhh", you may ask, "but what is replacing the gluten?" There is no simple answer. Just remember that the T in IFT stands for TECHNOLOGY. If you are a trusting sort, then all you really need to know is that if a product is billed as “gluten free” it will not contain wheat flour.
One the more interesting new products to be found this year was a vegetable skin based "wrap",. created by Origami Foods Applications include small edible envelopes for individual fruit or grain snack packets, rolled cones for cream cheese spread or dips, and use as a seaweed substitute for sushi wrappers. This product is the one that impressed me the most at this show, and I think we will soon be seeing it in the retail market.
It appears that pectin jellies and fruit pates have now become a popular as a neutral carrier for newly introduced or not yet mainstream flavors. Having found fruit pate rather difficult to successfully produce at home, I was very pleased to sample these. Flavors of the moment include wolfeberry, yumberry, mangosteen, acai, green tea, blueberry and blood orange. Pomegranate is holding its own, although several of the synthetic flavors are such poor replications that the flavor may be losing ground.
Nutraceuticals contine to be well represented on the floor. Omega 3, high fiber and multi vitamin enhancement are the most visible, although there were representatives displaying lesser energy enhancements and protein powders such as whey.
Flavor companies abound. To remain competitive is is necessary that small flavor houses, such as StoChard Flavors, diversify. The potential of botanicals has not yet been fully realized and it is my recommendation that this area be explored for further development. Flower and herbal extracts, fruit infusions and natural nut flavor bases offer multiple possibilities for innovative products and applications.It is time to accelerate the development of the natural ptoduct line.
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OK, OK, OK I will come and talk soon. But til then, enjoy Lewis Black.
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Wednesday, May 12, 2010
Hello, hello, hello
I am reclaiming this space! I will write and post whatever I like, you are welcome to come and join in, debate, be a part of what is here. Music poetry, ranting, whatever. Anything goes.