IFT 2016 Innovation Awards

IFT’s 2016 Innovation Awards reflect today’s food trends

Bavaria Corp, CSIRO and Weber Scientific were honoured on July 17 with Innovation Awards at the Institute of Food Technologists’ annual meeting and food expo that took place July 16-20 in Chicago. The award-winning innovations focused on ingredient technologies, food safety and sustainability.

Bavaria Corp, Apopka, Fla, was honoured for the development of it Bafos Veg ingredient system, which eliminates chemical nitrates in naturally cured meat products. The clean label ingredient works by utilising the natural occurring nitrates in chard, spinach and acerola. It aids in retaining red and pink colour in cured meats, according to the company. Acerola is an antioxidant that helps to improve shelf life and colour retention.

CSIRO, the Commonwealth Scientific and Industrial Research Organisation in Canberra, Australia, earned an Innovation Award for the development of its Megasonics Technology For Enhanced Oil Recovery.

Sound waves in the mega-sonic range may recover oil lost in fibrous plant material. This insight led to a multi-stakeholder collaboration to create a commercial mega-sonic application in the food industry.

The patented mega-sonic reactors being applied by the palm oil industry use high-frequency sound pressure waves to bind emulsified oil droplets and separate them from palm fruit particles. The process may recover 1 to 2 litres of oil per kilogram of fresh fruit, according to the research group.

Weber Scientific, Hamilton, NJ, was honoured for its PCR Foodproof Yeast and Mold Quantification LyoKit, which provides total count of yeasts and molds in dairy products in 3 to 4 hours compared with five days with current plate count methods.

Weber Scientific, Hamilton, NJ, was honoured for its PCR Foodproof Yeast and Mold Quantification LyoKit, which provides total count of yeasts and molds in dairy products in 3 to 4 hours compared with five days with current plate count methods.

Results are displayed in colony forming units per gram and only viable organisms are detected, according to the company.

Now in its tenth year, the Food Expo Innovation Awards program is a showcase for amazing advancements in our profession,” said Mary Ellen Camire, immediate past president of the IFT.

“Exclusive to companies exhibiting at the IFT16 Food Expo, these awards honor outstanding innovation in products, ingredients, technologies, instrumentation, equipment, and services that were commercially introduced since January 2015.”

A panel of eight jurors from industry, academia, and government selected the three companies and their innovations from 46 qualified entries. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Source: IFT

Related reading:

Four top food tech innovation winners from IFT Congress 2015

A trio of winners at IFT 2014

IFT’s 2013 food science innovation awards