IFT Show Announces 2013 Innovation Winners


The 2013 winners are Glanbia Nutritionals, Nizo Food Research, PerkinElmer, and Tate & Lyle.

Winners of the Institute of Food Technologists’ (IFT) 2013 Food Expo Innovation Awards were presented on Sunday, July 14, 2013. Companies exhibiting at the IFT Annual Meeting & Food Expo-which takes place through tomorrow, July 16, in Chicago-were eligible to enter. The awards recognize products, ingredients, technologies, instrumentation, equipment, and services commercially introduced after January 1, 2012. The 2013 winners are Glanbia Nutritionals, Nizo Food Research, PerkinElmer, and Tate & Lyle.

Glanbia Nutritionals (Fitchburg, WI) won for its Optisol 3000 egg-replacement system, which can substitute eggs 100% in bakery products, without affecting a product’s appearance, taste, and texture. The system is based on whey protein concentrate and milled flaxseed.

Nizo Food Research (Ede, Netherlands) won for sensory technology that can “help predict the sensory effects of food innovations.” For instance, just by measuring the sound of the tongue rubbing against food, the technology can judge the creaminess or astringency of foods and food prototypes.

Technology firm PerkinElmer (Waltham, MA) received an award for its AxION DSA/TOF mass spectrometry system, which enables direct analysis of food samples in seconds. The system is said to eliminate time-consuming sample preparation steps and front-end gas or liquid chromatography. It can be used for rapid measurement of food adulteration, contamination, and characterization, with minimal sample preparation and no chromatography, the firm says. Applications include characterizing caffeine in beverages, capsaicin in peppers and hot sauces, vanillin in vanilla extracts, and curcumin in turmeric powder.

Finally, ingredients firm Tate & Lyle (London) won for its Soda-Lo salt microspheres, designed to cut salt content by 25–50%, without changing taste. Using Soda-Lo, standard salt crystals are turned into free-flowing hollow crystalline microspheres, which maximize surface area relative to volume-and, thus, maximize salty flavor.

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