Top notes from IFT

Prepared Foods, August, 1999

The IFT show brought the latest news on joint ventures, flavor breakthroughs and functional foods to the forefront.

Great leaders are born, good leaders are made. We are all leaders in many ways," stated Herman Cain at the opening ceremony of the Institute of Food Technologists (IF) Annual Meeting and Food Expo held July 24-28 in Chicago.

Cain, former president and CEO of the National Restaurant Assoc. (NRA), kicked off IFT with an inspirational speech on leadership in the 21st century. He described three critical characteristics of great leaders: They recognize that people must motivate themselves. They must be willing to take risks. And they focus on a problem in order to solve it.

A recap of some highlights from the show illustrates that the food industry is poised for its march into the next century. Whether through joint ventures or new ingredients that satisfy the latest trends, exhibitors at IFT showed that they have what it takes to be great leaders.

Embrace & Extend

Several companies announced joint ventures and acquisitions that will expand their global presence or core capabilities. FMC Corp., Philadelphia, announced its acquisition of Pronova Biopolymer, a Danish company specializing in alginates. The addition of alginates complements FMC's hydrocolloid business and opens the opportunity to develop new products.

Danisco Ingredients USA Inc., New Century, Kansas, and Cultor Food Science Inc., Ardsley, N.Y., announced their merger, which creates a $4 billion global company combining Danisco's expertise in emulsifiers, fats and oils, hydrocolloids and enzymes with Cultor's fat replacers, specialty sweeteners, antimicrobials and flavor ingredients business.

In a move impacting the functional food and dietary supplement arena, Folexco, Montgomeryville, Pa., acquired East Earth Herb, Eugene, Ore., bringing together a manufacturer of botanical extracts and a botanical raw materials supplier. The new $50 million company, Folexco/East Earth Herb, is a division of the A.M. Todd Group of Companies.

On the sweetener side, Cargill Foods, Minneapolis, and Mitsubishi Chemical Co., White Plains, N.Y., teamed up to form M&C Sweeteners. The joint venture currently offers erythritol.

Chr. Hansen Inc., Milwaukee, announced its creation of a new global division. The Human Health Group will develop and market probiotics and other health-promoting ingredients. The company also acquired Ingredient Technology Corp. from Crompton & Knowles and the color business of Quest International Ireland, Ltd.

Ethnic Flairs

Expo announcements suggest that ethnic flavor and cuisine will continue to grow in popularity in the next millennium. Exhibitors showcased various ethnic foods, from Thai and Indian to Southwestern.

Mane Seafla, Milford, Ohio, served up Indian samosas with a spice blend. David Michael & Co., Philadelphia, featured spicy peanut satay chicken stir-fry and Thai chili coconut chicken stir-fry containing their flavors.

A variety of offerings catered to Southwestern tastes. Alex Fries Inc., Cincinnati, featured ethnic flavors in two tortilla snacks: chili lime chicken taco-tilla snacks and Italian sausage pizza-tilla snacks. Flavorite Laboratories Inc., Memphis, Tenn., tempted attendees with southwestern chili seasoning in chicken chili.

Kerry Ingredients, Beloit, Wis., offered a variety of products. Margarita mini crab cakes demonstrating Kerry's cold-form extrusion technology were prepared with Cremee[TM] cream cheese and crab filling and a Japanese-style bread crumb coating that included a margarita seasoning, triple sec and tequila flavors.

Robertet Flavors, Piscataway, N.J., addressed the growing Hispanic flavor influence with its N/A Citrus Cajata Flavor. Granisados frozen beverages, an exotic combination of cream, tangerine, cinnamon, and chocolate flavors, showcased the new ingredient.

Zero Gravity

Going where no flavor company has gone before, International Flavors & Fragrances (IFF), New York, showcased a new flavor profile generated from research conducted in space. Together with NASA's Commercial Space Development Center, IFF examined the effects of microgravity on the production of fragrance by a miniature rose plant dubbed the "Overnight Scentsation."

Conducted on board NASA Space Shuttle mission STS-95 in October 1998, the Astroculture[TM] experiment chemically sampled the flower of this plant using IFF's proprietary Solid Phase Micro-Extraction (SPME) technique. The results of the experiment showed a significant change in the chemical composition of the fragrance produced by the plant in the microgravity environment. According to results, the rose emits an intense green rose aroma on Earth. In space, however, the flower has a more floral rose aroma. IFF scientists recreated the new profile and showcased it at their booth in flavored tea and sorbet.

A Generational Thing

According to IFF, 28% of the U.S. population is 18 years of age or younger. Dubbed Generation Y, these kids directly influence over $150 billion per year in family household purchases. IFF featured its "Eye on Kids" program that discovers and tracks what products kids are looking for and buying.