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IFT17.June28

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By Alan Wang, Mitsui & Co. (U.S.A.), Inc., Marketing Associate As one of Japan's top trading houses, Mitsui sources a variety of high qual- ity food ingredients from around the globe. We place pride on our compre- hensive understanding of the global supply chain for each one of our products, gained through over a century of experience in international trading and investment in the food addi- tives space. Our pea protein is derived from non-GMO Canadian yellow pea and processed using advanced sep- aration technology. Pea protein functions as a strong PEA PROTEIN & MORE FROM MITSUI Cornell University, regularly ranked among the top food science programs, is encouraging synergistic thinking and creating innova- tive food solutions every day through the Cornell Institute for Food Systems Industry Partnership Program (CIFS-IPP). CIFS-IPP is an exciting public-private partnership that expands and enhances engagement of Cornell University faculty and staff with industry scientists, engineers and business leaders throughout the food system. A new chapter in Cornell's rich land grant her- itage, CIFS-IPP is an interdisciplinary institute that facilitates mutually beneficial, two-way communica- The latest catchphrase cir- culating throughout the food industry is "label- friendly." With several self-ordained nutritionists and ingredient "watchdogs" now using social media to advise both producers and consumers of "what is good for you," food formulators are frantically scrambling to unveil new products containing ingredients that may be perceived as clean label. The word perceived is empha- sized because perception tends to ignore hard science and plays a significant role in consumer purchasing deci- sions. As a result, several common food additives or "added ingredients" have become blacklisted as danger- ous "non-essentials" that health-conscious consumers An interview with Tammi Higgins, Business Unit Head, Colors, Lycored. FMD: What is Lycored showcasing at IFT? TH: The big focus is on our natural colors for food and beverages and their excellent stability. So for example, visitors can come and watch a time-lapse film which shows that our colors for fruit prepara- tions don't bleed or fade in yogurt, and compares that to the noticeable migration you get from a carmine- based colorant. When you see it on screen, the con- trast is stark. By Sarah Malenich, Director of Sales and Marketing, The Safe Quality Food Institute The SQF International Conference, now in its 12th year, brings together an expanding net- work of food safety and quality professionals throughout the supply chain who are com- mitted to protecting their brands, buyers and consumers. They return year after year to explore hot button issues, ensure compliance with government regulations and the SQF Code and engage in collaborative discus- sions with their peers. Developed by SQF Stakeholders, the program Continued on Page 41 Over the past few years, many food and beverage companies all over the world have had a decisive relook at their offer- ings including certain food additives that might be natural but of a contestable source. Among these in question is carmine. In that context, Roha is innovating to meet the glob- al demand for all natural food products with the launch of an exciting new product, Natracol Ultra Cran Red. It is a known fact that almost all over the world exists a strong demand and conversion trend from synthetic food colourants to natural ones. Many countries in Europe have gradually but irreversibly moved towards natural Continued on Page 41 Continued on Page 41 CORNELL UNIVERSITY: TOP IN FOOD SCIENCE, HOSTS INDUSTRY PARTNERSHIP PROGRAM INGREDIENTS SOLUTIONS INC OFFERS RANGE OF GELLAN GUMS A SAFER WORLD, A SMARTER YOU LYCORED: MADE BY NATURE, POWERED BY SCIENCE ROHA LAUNCHES NATRACOL ULTRA CRAN RED Continued on Page 41 Continued on Page 41 Continued on Page 37 Oser Communications Group Las Vegas Wednesday, June 28, 2017 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT

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