A look into the future of food

From an egg substitute to a sensory technology that judges food texture, here are this year's Food Expo Innovation Awards winners

Canadian Grocer staff

7/26/2013

At the recent Institute of Food Technologists’ 2013 Food Expo Innovation Awards, these winners could be coming to a store near you.

The awards recognize products, ingredients, technologies, instrumentation, equipment, and services.

This years winners were: Glanbia Nutritionals' Optisol 3000 egg-replacement system, which can substitute eggs 100% in bakery products, without affecting a product’s appearance, taste, or texture; Nizo Food Research's sensory technology that can help predict the sensory effects of food innovations; PerkinElmer's AxION DSA/TOF mass spectrometry system that eliminates time-consuming food sample preparation steps and Tate & Lyle's Soda-Lo salt microspheres that cut salt content by 25–50%, without changing taste.

To read more, go here.

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