Key Takeaways
- Innovative food and beverage products showcased at IFT FIRST, including new flavors and nutritional enhancements.
- Notable offerings include a coffee-rubbed chicken dish, non-pH dependent carob powder, and high-protein quinoa flour.
- Various companies introduce clean-label and ready-to-eat options catering to health-conscious consumers.
Innovations in Food and Beverage
Bell Flavors & Fragrances unveiled a unique dish at Booth 722 featuring energized Coffee-Rubbed Chicken Cups. These cups combine coffee-flavored sweet potato with grilled chicken thigh, avocado, cilantro, jalapeno, and are topped with microgreens and a spiced seed mix.
Prosur, located at Booth 4821, introduced LI-FE-2, a pioneering natural carob powder in North America. This clean-label, spray-dried ingredient is designed to prevent spoilage and secondary fermentation in various products like beverages and baked goods without altering sensory qualities.
Riviana, showcasing at Booth 3416, debuted QuinoaNAT™ quinoa flour, which packs 14 g of protein and 8 g of fiber per 100 g, perfect for enhancing baked goods. The company also launched a new line of gluten-free, clean-label, ready-to-eat gels, targeting the health-conscious market.
GNT, at Booth 1635, presented an array of colorful hummus flavors. Golden Aji Hummus is tinted with carrots, beets, and paprika; Buffalo Blue incorporates spirulina, annatto seed, and radish; Allium Bloom features a blend of spirulina and turmeric; and Blood Orange Berbere Caramel is enriched with beet and turmeric for a vibrant finish.
Virginia Dare, located at Booth 1827, introduced the Banana Bread Matcha Plant Protein Shake. This shake combines pea and pumpkin proteins, organic matcha green tea powder, and monk fruit extract, delivering 150 calories per serving with no added sugars.
Overall, IFT FIRST highlighted a range of innovative and health-oriented food products designed to meet evolving consumer preferences.
The content above is a summary. For more details, see the source article.