CHICAGO — The National Provisioner's Chief Editor Fred Wilkinson gathered these news items July 15-16 on the IFT FIRST 2024 expo floor.
New products from the show floor at IFT FIRST 2024
Exhibitors display new flavors and processing solutions.
Jason Whear (left), technical support manager for Exceltec, and Ben Whear, president, say the company’s Thermal Trace temperature-monitoring solution allows wireless real-time monitoring of cooking temperatures to reduce errors and the need for re-cooking product.
Alexa Schwerha, northeast technical sales manager for Head USA, shows off plant-based meat sticks, which the company offers in Original, Savory and Smoked flavors.
Sarah Eastling, director of sales for Hormel Foods ingredient solutions, says the company is working on new products such as albondigas meatballs, a blend of beef and pork spiced with Hispanic-influenced flavors.
Courtney Schwartz, marketing director for Kemin Food Technologies, and Michael Cropp, technical sales manager, say Kemin’s Proteus line of functional proteins can be used for meat block replacement, yield improvement, phosphate replacement and clean-label applications.
In addition to playing up products such as duck bacon and sous vide duck breast, Maple Leaf Farms VP of sales and marketing Carmen Darland says their new dry duck fat product can be incorporated into seasoning blends and gives foodservice operators a more efficient way to offer their patrons duck fat fries.
Gary Boell (left), technical sales manager for Prosur, and Brian Metzger, VP of sales and business development, say the company is offering meat quality and safety enhancement solutions that can be used in place of buffered vinegar while simplifying product labels.
Lorie Tremble, senior sales and marketing solutions manager for Wixon, says the company is working on flavor profiles including apple fritter for applications such as jerky that can help position the product as a breakfast protein option.
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