News and new products from the IFT 2025 expo floor
Suppliers offer flavor and plant-based innovations.
Wixon Executive Chef and Culinary Manager Ryan Kukuruzovic highlights the company’s Sweet Guava BBQ Beef Jerky, capitalizing on the growing guava flavor trend in the beef category. Photo credit: Sammy Bredar
ICL Food Specialties highlights their Rovitaris Binding Solution, powdered by Rubi Protein. This clean-label solution offers high-quality binding and gelling properties for plant-based meat and seafood products. Photo credit: Sammy Bredar
Kate Barrow, inside sales representative for Bluegrass Ingredients, showcases the company’s Dill Pickle and Cheese 'Chickle' Sausage. Photo credit: Sammy Bredar
Jamie Matthews, Beneo head of CTS North America, and Camila Kaneshiro, Beneo food application manager, present the company’s high-protein, gluten-free Ranch Tortilla Chips featuring Faba Bean, Rice Protein and Rice Starch. Photo credit: Sammy Bredar
The Burcon team presents high-purity 90%+ plant proteins with neutral flavor, no aroma and smooth mouthfeel, including pea, sunflower, canola, hemp and fava bean. Photo credit: Sammy Bredar
Chris Bourque, manager of product lines for Farbest Brands, presents the company’s non-GMO plant proteins, including pea protein, brown rice protein, mung bean protein and pumpkin protein. Photo credit: Sammy Bredar
CHICAGO — The National Provisioner's Associate Group Editor Sammy Bredar gathered these news items on the expo floor during the Institute of Food Technologists First Annual Event and Expo, July 13-16, 2025, at McCormick Place in Chicago.
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