2014 IFT Food Expo Innovation Awards
ENTRIES ARE NOW CLOSED ...
Get Recognition for You and Your Company's Ingenuity
Is your company a leader in its field? Do you have an exciting new innovation? Would you like to see it receive the recognition it deserves? If the answer is yes, then consider entering the 2014 IFT Food Expo Innovation awards.
Deadline: April 25, 2014
- Open only to exhibiting companies at the 2014 IFT Food Expo in New Orleans, Sunday, June 22- Tuesday, June 24.
- The product, technology, ingredient, instrumentation, equipment, or service must have been commercially introduced since January 1, 2013.
- New applications of existing products/services that were commercially introduced since January 1, 2013 also are eligible.
- All entries and supporting documentation must be submitted by Friday, April 25, 2014.
- All entry materials must be in English.
There is no entry fee, and companies may submit more than one entry. Qualifying entries will be reviewed by an independent, expert panel of judges.
|PLEASE READ CAREFULLY BEFORE SUBMISSION|
- All entries must be submitted online.
- All entry descriptions must be 500 words or less.
- Description of Entry should address: Why is it innovative? Does it solve a problem? Does it represent a major technical and/or scientific advance? What are the benefits to food manufacturers? What are the consumer benefits?
- A login is required to submit your entry. If you do not have a website account with IFT you will be asked to register.
- The process to register and submit will take under 10 minutes.
- Please have your supporting documents ready before you begin.
- Once you have submitted, you will recieve and email confirmation.
- Once your entry has been submitted, you cannot re-submit the form.
- You may attach up to 3 supporting documentation, such as brochures.
- If you experience technical difficulties or have questions, please e-mail email@example.com.
And the Winner Is: Winning entries will be announced and awarded prior to the opening of the exhibit floor at the 2014 IFT Annual Meeting & Food Expo in New Orleans. This allows winning companies to promote their achievements at their booths, increasing booth traffic and attracting prospective customers. In addition, IFT will further spread the word by publicizing these outstanding innovations in the IFT LIVE (electronic show daily) , on-site press materials, ift.org website and in the August Official Post-Show issue of Food Technology magazine and highlighted in a new special area on the IFT Food Expo floor.Check out our past award winners!
| ||Glanbia Nutritionals (booth 1029) garnered the 2013 IFT Food Expo Innovation Award for its Optisol 3000 egg replacement system, which is comprised of whey protein concentrate (WPC) and milled flaxseed. The WPC contains a unique protein profile to provide additional functional benefits, while the flaxseed component was developed to maximize the gum and fiber contributions from the flax. It can be used as a 100% egg replacer in baked products such as muffins, cookies, and cornbread. Sensory trials have shown no significant difference in appearance, taste, and texture.|
|NIZO food research (booth 1310) won the award for its new sensory technology, acoustic tribology. The technology records and analyzes the sound of rubbing of the tongue against the food, and can be used to predict the sensory effects of food innovations. Creaminess or astringency of new foods or prototypes can now be determined by measuring the sound generated by the food interacting with the tongue during consumption. Acoustic tribology has been demonstrated in a range of dairy systems. It can, however, be applied to any food.|
|PerkinElmer (booth 4019) was honored for its AxION DSA/TOF mass spectrometry system, which eliminates time-consuming sample preparation steps and front-end gas or liquid chromatography. This technology allows for the direct analysis of food samples in a few seconds. It can be used for rapid measurement of food adulteration, contamination, and characterization with minimal sample preparation and no chromatography. Examples of food characterization with DSA/TOF include caffeine in beverages, capsaicin in peppers and hot sauces, vanillin in vanilla extracts, and curcumins in turmeric powder.|
|Tate & Lyle (booth 1640) captured the 2013 IFT Food Expo Innovation Award for its SODA-LO salt microspheres, which can reduce salt content by 25–50% in a variety of foods without sacrificing taste. The ingredient is created with patent-pending technology that turns standard salt crystals into free-flowing hollow crystalline microspheres. These smaller, lower-density crystals efficiently deliver salty taste by maximizing surface area relative to volume. Successful applications to date include bread, peanuts, microwave popcorn, crackers, chips, French fries, and seasoned meat.|