FoodNavigator's IFT round-up: New products, innovation, and the hottest new trends
This content item was originally published on www.foodnavigator-usa.com, a William Reed online publication.
New developments at the show this year included a different approach to hot and spicy flavors, tomato-based coloring positioned to replace carmine, and a multitude of products for taking the 'bad' out of food products - particularly sugar and saturated fat.
Garlic and onion essential oils are worth keeping an eye on, as high prices could prompt economically motivated adulteration for some unscrupulous individuals, according to one presentation.
Meanwhile, sugar reduction has matured beyond sweeteners, with a much stronger focus on emulating the mouthfeel and functionality of sugar from numerous ingredient suppliers.
Look out for articles and podcasts on these subjects and many more on the website in the coming days.
