The number one issue facing the alternative protein market is taste and aroma.
If your protein does not taste good no one will want to come back for a second helping.
Well MycoTechnology has also developed a unique fermentation process that uses shiitake mushrooms to solve these deficiencies through a natural fermentation process that removes the undesirable aspects of plant based proteins while enhancing with the nutritional qualities of Shiitake mushrooms.
The result is a slightly savory, complete vegan protein, that is highly digestible, with the nutritional characteristics unlike any other plant based protein on the market.
You can find MycoTechnology at booth 1982.
3. Rice Flour Increasing Shelf Life and Stability
Having a product that can stay on the shelf for a long periods of time is critical for new product development but…
shelf life and clean label often do not go hand and hand.
And with more and more consumers aware of what they are eating it is critical to find a way to increase shelf life while maintaining a clean label.
Well the folks over at Ingredion have found a way for companies to use “rice flour” while adding robust functionality, stability and shelf life.
And with the nutritional label only requiring rice flour you can be sure that your customers will be at ease.
The rice flour will be available to food manufacturers in the United States, Canada and Asia-Pacific following IFT 2017.
You can often get swept up in the excitement of IFT and forget to go to the sessions.
But there are a few that you do not want to miss…
At IFT they will be premiering the film Food Evolution, which is directed by academy award nominated director Scott Kennedy and narrated by Neil deGrasse Tyson. The film goes into why consumers distrust the food industry and starts a conversation to rationalize the role of sound science in the global food system.
This is one that you definitely do not want to miss.
The premier starts on Tuesday, June 27, 8:30-10:30 a.m.