2014 IFT Food Expo Innovation Awards

IFT Innovation Award


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

Eligibility Requirements:

  • 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.


  • 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 gwilliams@ift.org.

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.
 nizoNIZO 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.
perkin elmerPerkinElmer (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 and lyleTate & 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.
thumbAdvantix Systems (booth 3956) garnered the 2012 IFT Food Expo Innovation Award for its liquid desiccant dehumidification and cooling technology, which reduces energy use by 50%. The technology uses liquid desiccant, which is a natural salt solution that absorbs moisture directly from the air. By utilizing the solution's natural affinity for moisture, air can be dehumidified without needing to overcool or post-cool the air as required by conventional approaches. The desiccant is also a natural disinfectant, removing almost all airborne bacteria and microorganisms in a single pass.
thumbAmpac (booth 2980) won the award for its No. 2 pouch. The recyclable packaging is made from a coextruded film blend of predominantly high-density polyethylene (HDPE) that yields a pouch with excellent stiffness and strength characteristics as well as high barrier to moisture and excellent puncture resistance. It is designed to be compatible with existing post-consumer recycled waste streams, such as retail plastic grocery sacks. The stand-up pouch also saves energy to produce, since it does not require a separate laminating step.
thumbEcolab (booth 2129) was honored for its RAC residual antimicrobial coatings program, which consists of EPA-registered products that enhance food safety by providing improved microorganism control of plant non-food contact environmental surfaces. The products are ready-to-use and can be applied with spray, roller, or brush to provide residual sanitizing activity on environmental surfaces. Proper application of the products can reduce 99.9% or 3 log reduction of pathogens, such as E. coli O157:H7, Listeria monocytogenes, Salmonella enteric, andStaphylococcus aureus.
thumbGlanbia Nutritionals (booth 1241) captured the 2012 IFT Food Expo Innovation Award for its Optisol 2000 binding system for sugar reduction. The binding system is a milk protein concentrate that can reduce sugar usage up to 50% in many food applications, such as baked and chewy type granola bars, cereal clusters, and other snack products. In reduced-sugar applications, OptiSol 2000 functions to bind water and maintain a sticky matrix in food products. The clean-label ingredient contributes protein to the formulation and enables the addition of other desirable nutrients such as fiber.