Articles
July 30, 2024
IFT FIRST 2024: Trends shaping the restaurant industry
Event ensures its attendees knew they were experiencing the cutting edge of food trends.
IFT First, the Global Food Science and Innovation Expo, featured over 1,000 exhibitors, hourly panel discussions, and insightful exhibits.
With world-class presentations to the latest advancements in spicy flavor development, the event was a hub of innovation, education and collaboration. IFT First, the Global Food Science and Innovation Expo, featured over 1,000 exhibitors, hourly panel discussions, and insightful exhibits offering endless opportunities to connect with the ingredient world’s foremost thought leaders and trendsetters. Presentations from nutrition experts including FDA Deputy Commissioner Jim Jones and Director of Nutrition Security and Health Equity for USDA Food and Nutrition Service Caree Jackson Cotwright ensured attendees were privy to the latest food and nutrition news.
Here are a few trends shaping the future of food.
AI now: AI has become vital for restaurant operators. Don’t ask if AI can help your operation but how. It can streamline operations, elevate customer experience, reduce food waste, support menu optimization, and enhance competitive positioning. For example, Ai Palette uses generative AI to leverage consumer insights, develop new products and get them to market faster. Partner Slate, a co-manufacturer marketplace, connects restaurant operators and their suppliers with over 6,000 co-manufacturers, unlocking innovation potential and accelerating speed to market.
Good for you, good for the planet: Human and planetary health took center stage at the expo as the food industry collaborates to deliver a healthy, sustainable food system. Upcycled ingredients emerged as the top sustainability trend because they harness product side streams to create new value and enhance circular economies. And many of upcycled ingredients have notable nutritional properties. DSM-Firmenich debuted CanolaPRO, a sustainable, plant-based protein sourced from upcycled canola. This complete protein is suitable for use in tortillas, breads, and other baked goods. Upcycled ingredients also made a significant impact at the 2024 National Restaurant Association Show. Low- and no-sugar food and beverage solutions continue be popular, but a new middle ground of sweetness is emerging. Foods and drinks with less or half the sugar content are becoming popular. Natural Sweeteners showcased its Super Sugar 50, a product that is twice as sweet as sugar but with the taste of sugar, so you only use half as much.
Focus on ultra-processed foods: Ultra-processed foods (UPFs), as defined by the NOVA Food Classification System, were a major focus at the IFT First Expo, generating significant discussion across the event. The growing concern about UPFs is largely due to the USDA Dietary Guidelines Sub-Committee's review of their impact on public health and the potential inclusion of UPFs in the 2025-2030 Dietary Guidelines. This scrutiny could have widespread impact on the restaurant industry, including regulatory changes, product reformulation, labeling transparency, and a heightened demand for healthier, minimally processed options. Some UPFs include sauces, bread, ice cream, alcohol, and pizza. For more information on UPFs and implications for the restaurant industry, contact the National Restaurant Association’s Nutrition Expert Exchange.
Plant power: Plant-based ingredients stole the show at IFT First 2024, not just as alternatives to animal-derived components, but as unique and highly versatile ingredients that inspire flavor-forward menu creativity and help reduce ingredient costs. Richardson Food and Ingredients introduced its Richardson Oat Butter, combining it with chocolate to create a new spin on the classic peanut butter cup. Ardent Mills showcased the versatility of chickpeas, which are a lead ingredient in its Vegan Vanilla Gelato. Sunsweet dried plums and dried plum concentrates were used add richness and flavor complexity to bbq sauces and sodas. Naturestock displayed freeze dried avocado powder and freeze dried ube powder with a 12-month shelf life perfect for multiple menu applications. BranchOut Food sampled dehydrated avocado chips and dried crispy brussels sprouts made with its patented GentleDry technology that could provide a unique accent to salads and soups. Meanwhile, with cocoa prices at an all-time high, POM Wonderful recommends using its upcycled POMxL Liquid Pomegranate Extract to “cut cocoa with POM power” and help increase dessert profitability.
Mushroom mania: Mushrooms were in the spotlight and celebrated for their powerful nutritional benefits, as meat substitutes, and potential functional properties including cognitive support, mood enhancement, and energy-boosting capabilities. M2 Ingredients introduced a dynamic blend of functional mushrooms designed for stress relief. Rhodiolife’s Melting Forest Mushroom De-Stress beverage claims to reduce physical and mental stress, boosting mental clarity, and reducing fatigue. These trends keep mushrooms at the forefront, making the menu an ideal place to showcase a variety of mushrooms like lion’s mane, oyster, hen of the woods, and classic portobellos. unClassic Foods sampled its simple and delicious oyster mushrooms as an alternative to beef and chicken nuggets.
Multi-textural spheres: Sweet spheres of texture and flavor are adding multisensorial experience to menu selections. Prova Gourmet debuted its newest foodservice-exclusive product launch, Pearls: A Pop of Flavor. The new Pearls are gel encased spheres that burst upon tasting and will be available in vanilla, cocoa, and Colombian coffee flavors to elevate cocktails, desserts, and almost any sweet or savory menu application. Boba is getting an upgrade through functional beverage application by Revela Foods in a Protein Brown Sugar Milk Tea with Boba. Pecan Deluxe Candy Co. is simply having fun with Popping Boba and Popping Candy in many flavors like cherry cola that can be added to beverages, desserts, and cocktails.
Fresh favors: Flavor innovators unveiled an array of new menu-ready sweet and spicy flavors, bringing an exciting energy and heat to the expo. Among the highlights, sugar and sweet-cream inspired flavors such as sweet milk and sugar made a notable impression. For example, Revela Foods introduced its Caramelized Cream cake. Culturally inspired citrus flavors including yuzu, Buddha’s hand, calamansi, Meyer lemon, and limoncello were on display across the expo in sweet and savory applications. Lago de Chapala is reimagining spicy flavors with unique combinations such as habanero ginger, balsamic vinegar habanero, and cardamom, poblano, and habanero. Black pepper is being elevated with sweet flavors like pineapple. Gold Coast Ingredients Inc. sampled their Pineapple Black Pepper flavored Lemon Water, captivating taste buds with this bold sweet and spicy blend. And Givaudan is making spicy flavor more complex with a Ghost Pepper flavoring that incorporates the flavors of sauteed onion, smoke, and wood-fire grill.
Here are a few trends shaping the future of food.
AI now: AI has become vital for restaurant operators. Don’t ask if AI can help your operation but how. It can streamline operations, elevate customer experience, reduce food waste, support menu optimization, and enhance competitive positioning. For example, Ai Palette uses generative AI to leverage consumer insights, develop new products and get them to market faster. Partner Slate, a co-manufacturer marketplace, connects restaurant operators and their suppliers with over 6,000 co-manufacturers, unlocking innovation potential and accelerating speed to market.
Good for you, good for the planet: Human and planetary health took center stage at the expo as the food industry collaborates to deliver a healthy, sustainable food system. Upcycled ingredients emerged as the top sustainability trend because they harness product side streams to create new value and enhance circular economies. And many of upcycled ingredients have notable nutritional properties. DSM-Firmenich debuted CanolaPRO, a sustainable, plant-based protein sourced from upcycled canola. This complete protein is suitable for use in tortillas, breads, and other baked goods. Upcycled ingredients also made a significant impact at the 2024 National Restaurant Association Show. Low- and no-sugar food and beverage solutions continue be popular, but a new middle ground of sweetness is emerging. Foods and drinks with less or half the sugar content are becoming popular. Natural Sweeteners showcased its Super Sugar 50, a product that is twice as sweet as sugar but with the taste of sugar, so you only use half as much.
Focus on ultra-processed foods: Ultra-processed foods (UPFs), as defined by the NOVA Food Classification System, were a major focus at the IFT First Expo, generating significant discussion across the event. The growing concern about UPFs is largely due to the USDA Dietary Guidelines Sub-Committee's review of their impact on public health and the potential inclusion of UPFs in the 2025-2030 Dietary Guidelines. This scrutiny could have widespread impact on the restaurant industry, including regulatory changes, product reformulation, labeling transparency, and a heightened demand for healthier, minimally processed options. Some UPFs include sauces, bread, ice cream, alcohol, and pizza. For more information on UPFs and implications for the restaurant industry, contact the National Restaurant Association’s Nutrition Expert Exchange.
Plant power: Plant-based ingredients stole the show at IFT First 2024, not just as alternatives to animal-derived components, but as unique and highly versatile ingredients that inspire flavor-forward menu creativity and help reduce ingredient costs. Richardson Food and Ingredients introduced its Richardson Oat Butter, combining it with chocolate to create a new spin on the classic peanut butter cup. Ardent Mills showcased the versatility of chickpeas, which are a lead ingredient in its Vegan Vanilla Gelato. Sunsweet dried plums and dried plum concentrates were used add richness and flavor complexity to bbq sauces and sodas. Naturestock displayed freeze dried avocado powder and freeze dried ube powder with a 12-month shelf life perfect for multiple menu applications. BranchOut Food sampled dehydrated avocado chips and dried crispy brussels sprouts made with its patented GentleDry technology that could provide a unique accent to salads and soups. Meanwhile, with cocoa prices at an all-time high, POM Wonderful recommends using its upcycled POMxL Liquid Pomegranate Extract to “cut cocoa with POM power” and help increase dessert profitability.
Mushroom mania: Mushrooms were in the spotlight and celebrated for their powerful nutritional benefits, as meat substitutes, and potential functional properties including cognitive support, mood enhancement, and energy-boosting capabilities. M2 Ingredients introduced a dynamic blend of functional mushrooms designed for stress relief. Rhodiolife’s Melting Forest Mushroom De-Stress beverage claims to reduce physical and mental stress, boosting mental clarity, and reducing fatigue. These trends keep mushrooms at the forefront, making the menu an ideal place to showcase a variety of mushrooms like lion’s mane, oyster, hen of the woods, and classic portobellos. unClassic Foods sampled its simple and delicious oyster mushrooms as an alternative to beef and chicken nuggets.
Multi-textural spheres: Sweet spheres of texture and flavor are adding multisensorial experience to menu selections. Prova Gourmet debuted its newest foodservice-exclusive product launch, Pearls: A Pop of Flavor. The new Pearls are gel encased spheres that burst upon tasting and will be available in vanilla, cocoa, and Colombian coffee flavors to elevate cocktails, desserts, and almost any sweet or savory menu application. Boba is getting an upgrade through functional beverage application by Revela Foods in a Protein Brown Sugar Milk Tea with Boba. Pecan Deluxe Candy Co. is simply having fun with Popping Boba and Popping Candy in many flavors like cherry cola that can be added to beverages, desserts, and cocktails.
Fresh favors: Flavor innovators unveiled an array of new menu-ready sweet and spicy flavors, bringing an exciting energy and heat to the expo. Among the highlights, sugar and sweet-cream inspired flavors such as sweet milk and sugar made a notable impression. For example, Revela Foods introduced its Caramelized Cream cake. Culturally inspired citrus flavors including yuzu, Buddha’s hand, calamansi, Meyer lemon, and limoncello were on display across the expo in sweet and savory applications. Lago de Chapala is reimagining spicy flavors with unique combinations such as habanero ginger, balsamic vinegar habanero, and cardamom, poblano, and habanero. Black pepper is being elevated with sweet flavors like pineapple. Gold Coast Ingredients Inc. sampled their Pineapple Black Pepper flavored Lemon Water, captivating taste buds with this bold sweet and spicy blend. And Givaudan is making spicy flavor more complex with a Ghost Pepper flavoring that incorporates the flavors of sauteed onion, smoke, and wood-fire grill.