Ajinomoto Health & Nutrition North America, Inc. (AHN), known for creating the world’s first umami seasoning, is taking a scientific leadership position at this year’s IFT FIRST trade show, July 15-17 in Chicago. AHN will use the expo to educate formulators on innovative tools from AHN that deliver nutrition without compromising on taste.
In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.
“One of the functions of kokumi compounds is to strengthen the signals between taste receptors and the brain, which ultimately increases the intensity of sweet and umami tastes,” Morrow said. “The scientific session at IFT FIRST will feature new research and the results of sensory studies highlighting the ability of kokumi ingredients to elevate flavor profiles, improve mouthfeel, and increase nutrition in various food applications.”
Additional expo activities include:
● “AI in Action: Building Competitive Superiority for Ingredient Companies,” a fireside chat including Ryan Smith, chief growth officer and executive vice president, on July 15 at 11 a.m. in booth #1685. Attendees will discover how AI is transforming the way ingredient companies connect with consumer brands and end users. Companies can gain valuable insights into what consumers want and market trends, helping them become true partners to brands rather than just commodity suppliers.
● “Replacing Fear with Facts: How to Communicate the Truth in the Era of Misinformation, an MSG Case Study,” a fireside chat with Tia Rains, Ph.D., vice president – science, innovation, corporate affairs, on July 15 at 1:30 p.m. in booth #1685. Food producers can learn to break through the noise of misguided consumer fear and misinformed voices crossing the space to reclaim the facts and encourage food as a source of joy and cultural connection.
● Happy hour in AHN’s booth (#S1117) including a traditional Japanese rice ball demonstration featuring Chicago-based startup Kororin at 3 p.m. on July 16.
● Sponsoring a table at the New Graduate and Internship Career Fair on July 15 from 11:30 a.m.–2:30 p.m. and July 16 from 9 a.m.–12 p.m. This is an opportunity for students and recent graduates to understand more about AHN and its employee experience and discuss future career opportunities.
● Daily food samples in the booth (#S1117) featuring AHN’s fermentation expertise, including core solutions like monosodium glutamate (MSG) and innovations including allergen-free mayo and tamari ingredients.
“The industry knows us for MSG, and we’re using this show to highlight not just that, but also our wide variety of fermentation-derived flavor and texture ingredients for everything from soups and sauces to beverages, snacks, and bakery,” Smith said. “With sodium and sugar reduction being top of mind for consumers today, we’re showing formulators our solutions to deliver on these demands while addressing challenges and opportunities in the industry.”
Formulators and brand marketers interested in learning more about AHN’s ingredient portfolio can visit IFT FIRST booth #S1117 or ajihealthandnutrition.com.
About Ajinomoto Health & Nutrition North America, Inc.
Ajinomoto Health & Nutrition North America, Inc. is a wholly-owned subsidiary of the Ajinomoto Group, a global leader in the research, development, manufacture, and sale of amino acid-based products for the pharmaceutical, nutraceutical, sports nutrition, health and beauty industries, as well as food ingredients. The company opened its first U.S. office in New York in 1917 and has since grown and expanded its presence, establishing offices and production facilities in North Carolina, Iowa, and Illinois. Ajinomoto Health & Nutrition North America, Inc. leverages an international manufacturing, supply, and distribution chain to bring the highest-grade products to customers.
