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The Institute of Food Technologists' 2008 Expo in New Orleans provided a range of technical presentations regarding flavor chemistry and sensory science, vanilla (including fair trade issues), umami, and nonbeverage alcohol product regulations. Other highlights included:
Derick Rousseau (Ryerson University) and Kees de Kruif's nanoscience presentations. Rousseau discussed food grade oil and water-soluble ingredients, particularly their increased stability in solid lipid nanoparticles. Meanwhile, de Kruif reviewed the potential of milk nanotubes for encapsulation applications.
The expo floor offered a number of compelling flavor profiles. Wixon chef Jud McLester presented New Orleans flavors in unique applications using the company's flavor modifiers to reduce sodium and sugar: Turkey breakfast sausage wrapped in a maple-flavored pancake with Cajun strawberries and cream employed a salt replacer, maple seasonings and strawberry flavor; a sugar cookie flavored to resemble a hurricane drink featured an orange-tangerine flavor, a sugar replacer and mouthfeel booster. David Michael played with sweet and savory combinations with its presentation of "Bayou Beignet Bread Pudding," paired with a mango-coconut sauce accented with garam masala. In addition, Tabasco featured its signature sauce in a carrot cake-flavored ice cream, balancing sweet and heat.