New food show

Probably not receive food this summer, held at McCormick Place in Chicago. If I had food that would have seen rapid mass of ingredients, with free samples, according to state it is not surprising, after all, it is surprising the University of California at Davis Food Science Department to distribute packages of Jelly Belly candies to see. I realize that made nearby, but we also encourage universities to candy?

The surprise was that a good number of exhibitors were toutingProducts to fit more food and more secure. There was also a section with about three dozen classes that deal with organic foods and ingredients, which I think we will see more and more. And, yes, a company was also handing out granola! Do not mix path granola!

Some examples of relatively new things:

. Salt reducers were everywhere:
soy products with their unique flavor, in a selection of foods, calcium and potassium phosphate can be used instead ofinstead of sodium phosphate in baked goods and deli meats and birds, some of glutamate and ammonium salt in soups, sauces and snacks.

. Sweetening matter, of course:
Stevia naturally derived derivatives were the rage for the replacement of sugar, corn syrup, high fructose, and man-made chemicals such as aspartame and sucrose. Do not be surprised at the food store foods that are sweetened with the new V-mogroside seen. It is the Chinese-made monkberries.

. In addition, newDyes:
Companies in China and the U.S. have been made with brilliant natural colors of red cabbage, purple sweet potatoes, peel, black carrots, turnips, scale insects, and also (not allowed in the American food) Blue Gardenia. I think this is good news, except perhaps for the cochineal. I did not see what color they are responsible, unfortunately.

E 'was great, food technologists and food-processing industry tend to look downFood. Not a big step, but not visible. It 'was an interesting day.