IFT Food Expo Innovation Awards winners

The 2010 IFT Food Expo Innovation Awards winners have been announced. Bühler Barth AG and Log5 Corp (co-recipients), Bunge North America, Caravan Ingredients, and Handary SA are award recipients.

Bühler Barth AG and Log5 Corp. won for their Controlled Condensation Process Pasteurisation Technology, which pasteurises low-water-activity foods, such as tree nuts, peanuts, spices and grains, and preserves the natural quality of the food. The technology maintains thermal equilibrium conditions by controlling pressure, temperature, surface condensation and moisture levels.

Bunge North America won the award for its Phytobake Shortening with Phytosterols. The functional shortening for bakery applications enables the dilution of the amount of traditional hard fat or saturates and trans fats used in the plastic shortenings by up to 46%. Bakers using this ingredient can produce healthier sweet goods, such as cookies, pie crusts and cakes.

Caravan Ingredients won for its Trancendim Emulsifiers for zero trans shortening - a zero trans, reduced saturated fat alternative for structuring fats and oils that mimics or improves the melting behaviour of common fat-based products. Applications include salad dressings, frying oils, margarines and bakery products. Users can create better-for-you products without sacrificing taste or mouthfeel.

Handary SA was honoured for its NisinA Natural Antimicrobial Agent, a vegetable-based natural product that can improve food safety by controlling foodborne pathogens, such as Clostridium botulinum, Listeria monocytogenes and Bacillus cereus. It also extends the shelf life of foods by controlling lactic acid bacteria and prevents the formation of bacteria due to high temperatures.