Emerging Trends in the Food Industry: Highlights from the Institute of Food Technologists Conference
NEW ORLEANS — If you’re interested in the components, technology, ideas, and broader trends shaping the food industry, the annual Institute of Food Technologists conference is the perfect venue. This year, hundreds of exhibitors showcased samples, set up photo booths, distributed literature, featured costumed characters, and hosted happy hours to introduce the latest innovations in the food sector. Here are four notable trends that emerged from the event.
The little legume, particularly peas, has gained significant traction as food scientists have enhanced its viability as a plant protein source. Pea protein is in high demand, appearing in products ranging from non-dairy smoothies to meat alternatives. Several ingredient companies demonstrated their expertise in pea protein by offering samples of plant-based meatballs and beverages enriched with this ingredient. Among these companies, Roquette stands out as a leader in the pea protein market. Aurelie Mauray, Roquette’s marketing manager for the Americas, shared insights on the growing interest in plant-based proteins and the increasing customer base focused on pea protein. “Using pea protein as a non-allergen, non-GMO, and sustainable protein source is becoming increasingly important,” Mauray explained to Food Dive. Roquette introduced two innovative ingredients at the show: a textured protein for meat substitutes with a 70% protein content and a high-protein ingredient for beverages that boasts high solubility and low viscosity. The textured protein was used in miniature veggie tacos that resembled and tasted like actual meat, quickly disappearing from their booth. The soluble pea fiber was also included in non-alcoholic margaritas, enhancing the overall experience.
While Roquette maintains its leadership position in the pea protein sector, the company is proactively expanding its operations. They are developing a new facility in Manitoba, Canada—their largest to date—expected to be operational by next year. Mauray acknowledged the competitive landscape, stating, “It’s interesting to see how quickly other companies are advancing as well, which is why we need to respond accordingly.”
The shift away from sugar as a preferred ingredient is evident, and numerous booths at the show featured various sugar reduction solutions. Suppliers of stevia, monk fruit, allulose, and sweet potato-based sweeteners were abundant. Mel Jackson, the chief science officer at Sweet Green Fields, pointed out the noticeable change in perceptions regarding sugar at the event. Five years ago, attendees were often unfamiliar with stevia, but now they arrive with specific questions about regulatory issues or the best type of stevia for different applications. Stevia is not a one-dimensional ingredient; producers are isolating different glycosides for various uses. Additionally, Sweet Green Fields introduced Zolesse, a stevia extract that can be classified as a natural flavoring, possibly exempting it from product label disclosures. Jackson is confident that stevia will remain a staple in the sweetener market, even as the frenzy for sugar alternatives may diminish. “Stevia is a pioneer in the natural high-intensity sweetener category, and there will be room for other natural sweeteners as well,” he stated.
Allulose, a sweetener derived from sources such as raisins and maple syrup, was also prominently featured. Tate & Lyle has spent nearly a decade researching allulose, and interest surged following the FDA’s recent decision to not classify it as sugar for labeling purposes. Jim Carr, the director of global ingredient technology for sweeteners at Tate & Lyle, explained that allulose can enhance various calorie-reduced products, providing a sugar-like sweetness while improving the performance of existing solutions.
While many exhibitors showcased ingredients that replace commonly avoided items like meat and sugar, some vendors embraced the opposite trend. The standout feature of Manildra Group’s booth was a large cutout proclaiming “I heart Gluten,” reflecting the company’s positive stance on gluten amid the prevalent “gluten-free” trend. Brook Carson, vice president of product development and marketing, noted that the response was overwhelmingly supportive, with many attendees expressing gratitude for a company that champions gluten. Carson emphasized that gluten is a clean protein that requires no chemical processing—just washing—and suggested that the gluten-free trend has spurred innovation in the food industry.
In recent years, alternatives to dairy have gained popularity, yet numerous major dairy producers, including Idaho Milk Products, were present at the conference. Corinne Barry, sales manager at Idaho Milk Products, noted that while some consumers are opting out of dairy, business remains strong due to dairy’s complete proteins and ease of formulation in delicious products. The company processes an impressive 3.4 million pounds of milk daily. Barry acknowledged a segment of consumers avoiding dairy for various reasons but emphasized the ethical treatment and importance of their cows in the business.
While many exhibitors were key players in the ingredients industry, a few well-known consumer brands were also in attendance, illustrating their presence in both consumer packaged goods and ingredients markets. Land O’Lakes, Morton Salt, Sunsweet, and Arm & Hammer showcased their products. At McIlhenny’s booth, executive chef and ingredients sales manager Judson McLester offered samples of their signature Tabasco Sauce, highlighting its integration into everyday diets. He noted that attendees often have personal experiences with their products, facilitating connections at the show.
McLester also utilized the event to educate attendees about what makes Tabasco unique, particularly the special peppers aged for three years, which contribute to its premium pricing and flavor profile. Similarly, Land O’Lakes focused on meeting consumer demand for buttery ingredients while addressing sodium reduction trends. Rob Uhlemann, the company’s specialty powders and commercial marketing manager, highlighted their dual role in the CPG and food service sectors, ensuring they meet quality standards and consumer expectations effectively.
Amid these discussions, it’s worth noting the impact of dietary choices on digestion. Specifically, many consumers are curious about whether calcium citrate makes you poop, a question that bridges nutrition and wellness as people increasingly seek to understand the effects of various ingredients on their bodies. As trends evolve, the food industry continues to adapt, with both innovative ingredients and a focus on consumer education at the forefront of this dynamic landscape.
