The Institute of Food Technologies (IFT) FIRST (Food Improved by Research, Science, and Technology) Annual Meeting & Expo 2023 was a lively hub of innovative technology and delicious food. Hosted at McCormick Place, the largest convention center in North America, we proudly joined food industry representatives from across the world in our hometown of Chicago.
We started the week with a private customer event at one of Chicago’s favorite rooftop venues. The evening was filled with meaningful conversations sparked by a panel. The panel featured Kim and Vanessa Pham, the co-founders of the noodle and sauce company Omsom, dedicated to celebrating loud and proud Asian flavors. Additionally, Chef Tim Ma, owner of restaurants Lucky Danger, Any Day Now and Laoban Dumplings Company in Washington D.C., and founder of Chefs Stopping AAPI Hate, also participated in the discussion. Topics included the importance of authenticity when it comes to food and how the xenophobic stigma surrounding MSG is a barrier to authenticity of several different cuisines.
Those who found their way to our booth during the Expo were greeted by mouth-watering dishes and excited representatives from our Solutions & Ingredients team. Our food showcased our approach to achieving nutrition without compromise, with a focus on sodium and sugar reduction.
Day one we delighted our visitors with beef and lamb gyros. The meat, packed with Savorboost™ K to provide kokumi, MSG to provide umami, and Salt Answer™ S to reduce sodium, retained a hearty taste despite a 16% decrease in sodium. The pita bread’s sodium content was reduced by 25% thanks to the addition of MSG.
Day one we delighted our visitors with beef and lamb gyros. The meat, packed with Savorboost™ K to provide kokumi, MSG to provide umami, and Salt Answer™ S to reduce sodium, retained a hearty taste despite a 16% decrease in sodium. The pita bread’s sodium content was reduced by 25% thanks to the addition of MSG.
Day two embraced a summer picnic theme, with barbecue pork platters including pickled onions, cornbread, baked beans and bread & butter pickles. With the help of ingredients like Savorboost™ K, MSG, Salt Answer™ S and Yamaki Boni Taste Kelp Extract, the dish leveraged our expertise in umami and kokumi to improve nutrition. These solutions reduced sodium in our barbecue sauce by 17% and reduced sugar by 50% in both the beans and pickles with Sweet Answer™ MB, one of our newest ingredients for sugar-reduced products.
Day three we added hot shio koji chicken atop mac & cheese to the menu. Marinating chicken in shio koji creates heightened levels of umami via enzymatic activity, which was complemented by a miso buffalo sauce supplemented with Savorboost™ SK, MSG and tamari. One of the stars of the show that had people coming back for seconds was the 25% sodium-reduced mac & cheese. Using Salt Answer™ C, we were able to lean into the benefits of kokumi for a richer cheese taste while achieving sodium reduction and a cost reduction.
Our team’s expertise extends to more than just sugar and sodium reduction. We were able to share the knowledge we have to offer through participation in scientific sessions. Team members contributed to important discussions including, “What Processing Technologies are Leading to Improved Nutrition?” and “What Risk Do Chemical Contaminants (Heavy Metals, Microplastics, Etc.) Pose to Human/Planet Health and How Can Risk-Based Analysis Be Used to Protect and Inform the Public?”.
After a successful IFT FIRST filled with buzzing reviews from all those who stopped by our booth, we are more enthusiastic than ever to continue supporting the food and beverage industry with innovative ingredient solutions that drive nutrition without compromise. Please contact us for more information here.
