NEW ORLEANS — For those seeking insights into the elements, technology, concepts, and overarching trends shaping the food industry, the annual Institute of Food Technologists conference is the place to be. This year, the exhibition floor buzzed with hundreds of exhibitors showcasing samples, photo opportunities, promotional materials, costumed characters, and social events to highlight the latest innovations and future directions in the food sector. Here are four prominent trends that emerged this year.
The humble pea has seen a surge in popularity as food scientists have enhanced its potential as a viable plant protein source. Pea protein is trending, appearing in a wide range of products from non-dairy smoothies to meat alternatives. Numerous ingredient companies displayed their expertise with pea protein, offering plant-based meatball samples or beverages enriched with this ingredient. Although many exhibitors promoted pea protein, Roquette stands as the industry leader in this domain. Aurelie Mauray, Roquette’s marketing manager for the Americas, noted a noticeable uptick in customer interest in plant-based proteins, particularly pea protein. “Using pea protein as a non-allergen, non-GMO, and sustainable protein source is becoming increasingly important,” Mauray shared with Food Dive. At the conference, Roquette introduced two new ingredients: a textured protein for meat alternatives boasting 70% protein content and a high-protein ingredient with excellent solubility and low viscosity for beverages. The textured protein was transformed into miniature veggie tacos that looked and tasted remarkably like real meat, disappearing quickly from the booth as they were introduced. Additionally, the soluble pea fiber was incorporated into non-alcoholic margaritas, enhancing the festive atmosphere.
While Roquette leads the pea protein market, the company is vigilant in maintaining its competitive edge. They are currently constructing a new facility in Manitoba, Canada, their largest yet, which Mauray anticipates will be operational by next year. As Roquette expands, Mauray acknowledges the competition, stating, “It’s fascinating to observe how swiftly they are advancing. Their offerings are also evolving, so we need to respond accordingly.”
There was a clear indication at IFT that sugar’s popularity is declining. Many booths showcased various sugar-reduction solutions, and those in search of stevia, monk fruit, allulose, or sweet potato-based sweeteners would find a plethora of suppliers. Mel Jackson, the chief science officer of stevia producer Sweet Green Fields, remarked on the shift in attitudes toward sugar and the necessary reformulation it entails. “Five years ago, visitors would come to our booth and ask, ‘What do you do?’ Now, they approach with a clear understanding of what they need to know about stevia, whether it’s regulatory information or the right type for their application.” Stevia is not a one-size-fits-all ingredient; producers are isolating different glycosides for specific applications. Sweet Green Fields also introduced Zolesse, a stevia extract that can be classified as natural flavoring, potentially exempting it from product labeling. Jackson is confident that stevia will continue to be a favored sweetener, regardless of fluctuations in sugar-replacement trends. “Stevia is a pioneer in the natural high-intensity sweetener category, and other natural sweeteners will emerge alongside it,” he noted.
Allulose, a naturally occurring sweetener found in raisins, dates, and maple syrup, was also highlighted throughout the show. Tate & Lyle has been researching allulose for nearly a decade, and interest has surged since the U.S. Food and Drug Administration (FDA) declared it does not have to be classified as sugar for labeling purposes. Jim Carr, Tate & Lyle’s director of global ingredient technology for sweeteners, explained, “Many calorie-reduced products, like those based on stevia or monk fruit, could significantly benefit from allulose. It offers upfront sweetness with a sugar-like profile, enhancing the performance of existing solutions.”
While many exhibitors focused on ingredients to 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,” complete with a popular emoji. Brook Carson, the company’s vice president of product development and marketing, stated that “gluten-free” has dominated discussions for years. This year, the company celebrated gluten, receiving overwhelmingly positive reactions. “People are relieved that someone is advocating for gluten and not shying away from it,” Carson said. Despite the growing awareness of gluten intolerance, many consumers still seek gluten-containing products for their health benefits. Carson emphasized that gluten is a clean protein, requiring no chemical processing, just washing. She believes the gluten-free trend has fostered innovation in the food industry, prompting manufacturers to explore new ingredients with diverse functions and nutritional benefits.
Dairy alternatives have gained traction in recent years, but several major dairy producers, including Idaho Milk Products, maintained a presence at the show. Corinne Barry, the sales manager at Idaho Milk Products, shared that despite a segment of consumers moving away from dairy, business remains robust. “Dairy is rich in complete proteins and easily formulates into appealing products,” she noted, revealing that the company processes 3.4 million pounds of milk daily. Barry acknowledged a subset of consumers avoiding dairy but emphasized their commitment to animal welfare, stating, “Our cows are our lifeline and are treated exceptionally well.”
Most brands at IFT were industry giants that everyday consumers might not recognize, even though their products are widely used. However, several well-known consumer brands, such as Land O’Lakes, Morton Salt, Sunsweet, and Arm & Hammer, showcased their presence in both the consumer packaged goods and ingredients markets. McIlhenny’s booth featured a beach-themed bar where executive chef Judson McLester offered samples of different Tabasco Sauce flavors and ice cream sundaes topped with pineapple-Tabasco Scorpion Sauce. McLester highlighted the importance of such shows for educating customers about the unique aspects of their products, noting that Tabasco’s sauces are crafted from special peppers aged for three years.
Land O’Lakes, promoting the slogan “Butter is Everything,” utilized its consumer insights to develop buttery ingredients that cater to shopper preferences, focusing on sodium reduction. Rob Uhlemann, the company’s specialty powders and commercial marketing manager, explained, “Having both a CPG and food service business allows us to understand the complete spectrum of product applications and consumer trends, ensuring we meet expectations as an ingredient supplier.”
In addition to these trends, the conference also spotlighted the importance of calcium citrate plus chewable 500mg supplements, which are gaining traction among health-conscious consumers. As the industry evolves, the celebration of innovative ingredients and a deeper understanding of consumer demands continues to be at the forefront of discussions, highlighting the dynamic nature of the food sector.