2018 Philadelphia IFT Suppliers Expo Symposium
The Symposium will be held from 1PM-3PM - Click here to register
The food and beverage industry relies on color to indicate flavor, improve visual appeal, and encourage consumer trial, but as the trend towards clean-label ingredients continues to gain traction, brands are shifting away from artificial colors and towards natural alternatives. “No colors from artificial sources,” is an important front-of-package declaration that adds value and is easy for shoppers to identify. It also demonstrates to consumers that their wants and needs are being recognized. But not all colors from natural sources necessarily align with a clean label strategy.
Selectively extracted colors such as beta-carotene, annatto extract, and paprika oleoresin aren’t easily recognized or understood by consumers. Coloring Foods fall into a unique regulatory category different from selectively extracted colors, and as a result, may be listed on ingredient labels as “fruit and vegetable juice (for color).” Coloring Foods are derived from relatable foods such as carrots, sweet potatoes, pumpkins, and radishes, and are manufactured using a strictly physical manufacturing process of chopping, pressing, filtering, and blending that forgoes the use of organic solvents and selective extraction. The full rainbow of colors can be achieved using Coloring Foods, but their unique composition requires special technical considerations and understanding.
Technical Applications Specialist, GNT USA, Inc.
Emily is a Technical Applications Specialist at GNT USA, Inc. She holds a bachelor’s degree in food science and technology with a focus on Culinology® from Clemson University as well as a master’s degree in food technology and processing from the University of Georgia. Emily’s academic background enables her to provide technical support and guidance to customers formulating new products using EXBERRY® and Nutrifood® color solutions. Today she remains involved with the local IFT chapters for the regions she services.
Sixty-six percent of consumers in the U.S. are aware of the term “genetically modified food,” according to Ingredion research. Mintel GNPD reported that in 2014 U.S. non-GMO product launches had tripled from the 2012 level. And for years, the European Union has tightly restricted the sale of foods and beverages containing GMO ingredients. Join this talk to learn about non-GMO sourcing considerations, labeling and certification options.
The talk will cover consumer insights on why non-GMO is becoming a popular product attribute and the challenges with sourcing non-GMO ingredients. What labels and certifications are preferred and what do they mean? Attendees will also gain insights on: consumer views on genetic modification, organic vs. non-GMO, labeling options and the regulatory environment, sourcing non-GMO ingredients and the challenges and risks, global vs. US perceptions, and regulations.
Senior Marketing Manager, Wholesome Springboard/Ingredion Incorporated
Pat O’Brien is Ingredion‘s Senior Marketing Manager for the Wholesome Springboard. In his role, Pat is responsible for providing leadership for the Wholesome Springboard in the United States and Canada, including supporting sales development for the region, leading cross-functional teams to execute against business plans, leading business development initiatives at key target customers and participating in key customer engagements.
Pat joined Ingredion in 2007 and has held roles of increasing responsibility in the areas of marketing and business development. Pat holds a bachelor’s degree in business administration, with a major in food marketing, from St. Joseph’s University in Philadelphia, Pennsylvania.
In the new era of transparency of information, consumers have access to more data than ever before and are fast turning to social media mavens and alternative sources of information as trust in big manufacturers stoops to an all-time low. Terms such ‘clean label’ have emerged as industry terms and organic and non-gmo foods are rising in popularity at a more rapid pace than ever before.
What does this mean for ingredient suppliers and how do we adapt and adjust in this brave new world? Is ‘artificial’ on a label a lost cause? Or is this an opportunity to create a totally new reality? Join this session on an exploration of the new realities for suppliers in the food industry and uncover pathways and insights for a brighter and better world – for consumers and all of us!
Director, Global Marketing & Branding, IFF
Karen was born in Australia with a sweet tooth and enjoyed enviable roles involving taste and smell her entire career. After completing a degree in Food Technology at the University of Western Sydney in Australia, she spent 20 years consulting in sensory and consumer insights all around the world, having lived in Singapore, Shanghai, and most recently the US. Inspired by Willy Wonka, Karen has travelled under cover of a burqa in Saudi Arabia, survived bushfires in the Australian outback and eaten blowfish in Japan - all in search of the ultimate taste and scent experience.
She leads the global marketing and branding team for the IFF Flavors group playing an instrumental role in identifying new growth opportunities, designing Innovation pathways and partnering with industry leaders in the development of future foresights.