LAS VEGAS — Many prototypes sampled at IFT17, the Institute of Food Technologists’ annual meeting and exposition, held in Las Vegas June 25-28, shared a common quality of clean and simple formulations. This dominant pattern was unlike recent past years where the emphasis was on managing specific nutrients or eliminating individual additives. Managing and eliminating were still part of the equation, but the efforts were now part of a larger agenda of clean label formulating.
This agenda was apparent with gluten-free, which had been a dominant theme in previous years, when exhibiting suppliers used I.F.T. to showcase their new gluten-free ingredients. This year gluten-free was not the focus, rather it became an option in a supplier’s clean label tool box.
|Kara Nielsen, sales and engagement manager U.S.A., Innova Market Insights
“Our data from both global product launches and consumer surveys show that gluten-free is not going away, but rather found a place in the mainstream,” said Kara Nielsen, sales and engagement manager U.S.A., Innova Market Insights, Arnhem, The Netherlands.
David Sprinkle, research director, Packaged Facts, Rockville, Md., said, “Where once upon a time a package might have had a singular fat-free or no-sugar-added label, it is now common to see packages that carry a host of tags such as certified organic, non-G.M.O., gluten-free, no antibiotics ever, no artificial preservatives, cage-free and more.”