25 Jun 2014 A trio of winners at IFT 2014
Three exhibitors at IFT 2014 Congress and Food Expo in New Orleans this week — Arla Foods Ingredients, PerkinElmer and Solazyme — captured the prestigious 2014 IFT Food Expo Innovation Award. Here’s why…
At Sunday morning’s opening general session of the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, IFT President-Elect Mary Ellen Camire and President-Elect designate Colin Dennis announced and presented the three companies with the 2014 IFT Food Expo Innovation Awards.
“The Food Expo Innovation Awards are a showcase for amazing advancements made in our profession,” said Camire. “Exclusive to companies exhibiting at the IFT Food Expo, these awards honour outstanding innovation in products, ingredients, technologies, instrumentation, equipment, and services that were commercially introduced since January 1st of 2013.”
A panel of 10 jurors from industry, academia, and government with broad expertise in research & product development, processing & packaging technology, and food safety selected the three companies and their innovations from 27 qualified entries. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.
1. Arla Foods Ingredients garnered the 2014 IFT Food Expo Innovation Award for its Nutrilac proteins for acid whey. The proteins are designed to utilise acid whey, a byproduct of yoghurt manufacturing, to make value-added dairy products, such as fermented and acidified beverages, smoothies, and cream cheese containing 2–5% protein, essential amino acids, and calcium.
In addition to making new dairy products, the proteins enable Greek yoghurt manufacturers to avoid the costs associated with storage, transportation, and disposal of acid whey as waste, feed or biofuel.
Acid whey is a growing problem for Greek yoghurt makers. In the north-east US in 2012, these producers generated more than 567 million litres of acid whey. For every 100kg of skimmed milk used in yoghurt production, about 33kg ends up in the final product while 66kg is acid whey. Use of the Nutrilac proteins can convert this 66kg into 100 kg of a saleable fermented drink.
2. PerkinElmer won the award for its DairyGuard Milk Powder Analyzer, which applies advanced algorithms to screen for known and unknown economic adulterants in milk powder.
The instrument also provides fast nutritional parameter measurements for protein, moisture, and fat. The system helps manufacturers defend against fraud practices for known adulterants such as melamine and urea, but also for unknown contaminants with non-targeted safety testing that’s quick and simple. Non-targeted screening tells the user if the sample contains something that it should not.
The system design enables easy cleaning of surfaces and no sample preparation and its simple touchscreen software allows anyone, not just a trained professional, to screen for threats. Also, the use of FT-NIR allows for the highest sensitivity IR detection while a new accessory design facilitates transferring methods between instruments and sites. Other analysis modes as well as dual mid/near infrared options are also available to analyze other ingredients on the same instrument.
3. Solazyme was honoured for its high stability high oleic oil derived from microalgae, the original producers of oil.
Solazyme’s high stability high oleic oil delivers superior performance and healthful attributes for a wide variety of foods without compromising on critical taste metrics. It has the lowest level of polyunsaturated fatty acids compared to any oil on the market and provides excellent stability with zero trans fats. Additionally, it is rich in healthy omega-9 fatty acids, low in saturated fats, and high in monounsaturated fats (~90%).
The liquid oil can be used in multiple food applications to replace partially hydrogenated vegetable oils, oils high in saturated fat, and unstable liquid oils. Produced from standard industrial fermentation and proprietary technology, the microalgae-derived oil is well suited for frying, baking, and spraying applications as well as margarines, spreads, dressings, and sauces.
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