content tagged as Product Development

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3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.
Speakers address the perception that food processing affects the healthfulness of foods.
D-allulose is a new, GRAS, and zero-calorie sugar. D-allulose is composed of rare sugars—one of approximately 50 that exist in nature. It tastes nearly sweet as sucrose while it has very little caloric value. Its original technology was found by Professor Izumori from Kagawa University and his developments took over 20 years. During those 20 years of research, he and his group found a way to manufacture D-allulose at commercial scale, demonstrated its safety as a food ingredient, and gained regulatory rights to market the ingredient in different countries. D-allulose can be used as a bulking agent, a low calorie sweetener, and so on. D-allulose is not only an ingredient that reduces calories in finished products, but has potential as a specialty ingredient. The session focuses on its physiological functions and future potential of health benefits. The session covers carbohydrates metabolism, lipids metabolism, and the effect of hormones with D-allulose intake. Each presenter has a unique background and covers the current study and future study of d-allulose and rare sugars.
Data science and computation have become increasingly important over the last few decades. In science and engineering, computation is quickly becoming a requirement to verify models, simulate real-world systems, and solve complex problems. Additionally, since computers have become smaller, faster, more affordable, and more accessible with cloud computing platforms, it is now easier than ever to integrate computation into a wide variety of application areas. Like other industries, the food industry has seen an increasing number of products and services based on data science, machine learning techniques, small affordable microcontroller computers, and even cloud computing platforms. Some examples of the techniques these products and services include: (1) the creation of new ideas or content with the aid of computers (computational creativity), (2) the discovery of new phenomena and insights from data, and (3) the integration of physical or cloud-based computers to solve complex, real-world problems. Although these techniques are being used widely in nearly every field of study, in practice they are not always that easy to use or set up. One such example is in the restaurant industry, where there are significant challenges in implementing and adopting these techniques.
Most of the development and feedback from consumer research in new product platforms has evolved after the launch of beverage home appliances, however innovative platforms are emerging in the market and along with them the challenge of assessing the relevant attributes of the innovative product platform. Limitations when looking for appropriate reports, literature, methods and comparisons among different markets, limits the strategy of product launches and therefore opens the opportunity to scout/screen new experiences and attributes that consumers are looking in innovative product platforms across countries. The session includes the scouting of product market data, buying drivers, new product line concepts, and product dynamics.

Additionally, alternative nutritious ingredient sources are of the most importance due to the foreseen sustainable limitations of nutrients coming mainly from animal origin. Therefore the search for alternative highly nutritional sources and the development of new products with such ingredients, are one of the main drivers to fulfill the gap of innovative products with a high nutritional value. Additionally, fresh products, such as ready to bake products are highly desired by the consumer because they are commonly less processed food. As nutrition, flavor, and mouthfeel are the most important characteristics for product likeability, this opens the opportunity to develop new product lines and appliances that can deliver nutritious and delicious meals. This session summarizes the opportunities/challenges in the development of new food technology platforms and the scouting of consumer preferences on healthy, nutritious products.
Food industry players must understand the issues influencing food, flavor, and beverage trends in order to successfully navigate them and uncover white space not yet explored. Influencers including consumer and health forces will be discussed as they pertain to the shaping of marketplace trends and how they impact the creation of new products and menu items. Participants will be able to better recognize and predict the opportunities and pathways for making food and beverage products and menu items successful in the marketplace. Equally important is the ability to recognize and adapt to upcoming changes in trend direction as the recovery unfolds and to differentiate between long and short-lived trends.

There is strong evidence that consumers are moving out of the economic crisis both emotionally and behaviorally. The food and flavors, consumer, and beverage patterns all note more extreme behaviors and activities; a sense of risk taking, playfulness, courage, and vulnerability. The swings in behavior and desire are simultaneously wider and more extreme in nature. It also paints a more complex landscape to have to navigate, but at the same time more freedom to focus in areas of interest or expertise for the industry.
The face of frozen desserts is changing at a rapid pace, and a host of these products are no longer just expected to be a dessert. With advancements and consumer interests in alternative dairy, protein, expanding knowledge of added sugars and a host of other functional claims this traditional sometimes food is being revamped. These changes are impacting eating occasion, as well as acceptability of what is on the label with new products beginning to be viewed as a delivery system for nutritional balance as well as any other dairy food can be. These undeniable forces are leading industry formulators, process engineers, sensory analysts, and ingredient suppliers to work together to offer innovation faster, within the stringent terms of the final consumer. It truly is the dawning of a new age in the ice cream and frozen dessert category, just take a stroll down your local grocer’s aisle.

This session will focus on formulating for value and nutrition added ice cream frozen dessert products, and highlight the fast moving market space from the consumer’s view in addition to sensory evaluation surrounding new innovations. A variety of functional ingredients will be discussed, from stabilization to new technologies in reducing added sugars to protein and fruit and vegetable sources. Manufacturing experts will also discuss the formulation and processing challenges they are seeing, and how the industry is reacting to these fast paced drivers.
In recent years, membrane technologies have been widely used in the manufacture of various foods and beverage products. Per recent announcement from the Food and Drug Administration (FDA), ultrafiltered (UF) milk will be permitted in the manufacture of Standard of Identity (SOI) cheeses. This opens-up very exciting opportunity for cheese manufacturers. This symposia will provide a platform to discuss a range of opportunities and challenges for application of membrane technologies in the cheese industry as well as in the wider food industry. The symposium will also cover the regulatory aspects of this technologies in various product categories.

The definition of sports nutrition has changed in the past 10 years. In the past sports nutrition was defined by muscle builders and athletes. Today, we see a rise in weekend warriors and a wide array of demographics getting to the gym over 4 times a week to "stay healthy and fit."  We have also seen a huge rise in the educational aspect of food, beverage and nutraceutical products geared toward sports nutrition. More and more millennial and generation x types are reaching for the shelves and searching the internet for products with the best, well researched ingredients to not only keep them active and fit but support their pre and post workout needs. 

The session will focus on three different areas of sports nutrition.  

1) New Research behind Nitric Oxide Prodcution

2) Dairy Proteins for Sports Nutrition

3) Brain Health Ingredients for Sports Nutrition. 

Lipid oxidation is the major cause of food deterioration and produces many harmful materials. Therefore, lipid oxidation is always an important topic in food chemistry and one of the most challenging problems in the food industry. This session is proposed to address the most recent advances in the development of antioxidants for foods. For this, we have invited world renowned scientists in this research area.

The first speaker, Dr. Karen Schaich, a professor at Rutgers University, has been conducting cutting-edge, top quality scientific research on lipid oxidation and received many awards, including the 2016 IFT Stephen Chang Award. She will give a presentation about the most recent research on oxidation mechanisms with the title of “Rethinking Basic Reactions of Lipid Oxidation and Antioxidants.” Recent research has shown that people should consider alternatives reactions that compete with traditionally known reactions. Since basic understanding on reaction mechanisms and oxidation products is critical to the development of new food products, this talk will be very important for attendees of IFT.

Our second speaker, Dr. Fereidoon Shahidi, is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards, serves as the editor-in-chief of the Journal of Functional Foods, an editor of Food Chemistry, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF). He will give a presentation entitled “Arresting Lipid Oxidation with Antioxidants: Promises and Challenges.” Natural antioxidants to arrest oxidative processes via their respective mechanisms and regulatory hurdles and solutions will be discussed.

Our third speaker, Dr. Suk Hoo Yoon, a professor at Woosuk University in Korea, is a Fellow of IFT, AOCS, and ISBAB and has received numerous awards including the Order of Science and Technology Merit, Korea. He is an Editor of Biocatalysis and Agricultural Biotechnology and was an Editor-in-Chief of Food Science and Biotechnology. Dr. Yoon will give a presentation entitled “Effects of Environmental Conditions on Isomerization and Degradation of Fat-Soluble Antioxidants During Thermal Processes.” He recently found that the kinetics and changing patterns of thermal degradation and isomerization of beta-carotene are greatly influenced by the conditions of thermal treatment environments including oxygen, continuous phase surrounding carotenes, and steam.

Our last speaker, Dr. Namal Senanayake, is the Scientific Manager of Shelf-Life Solutions at Camlin Fine Sciences North America. With his over twenty years of experience in lipid chemistry, lipid oxidation, and antioxidants, he will give a talk entitled “Enhancing Oxidative Stability and Shelf Life of Rendered Ingredients and Pet Food with Antioxidants.” This specific presentation will cover the application of naturally derived ingredients and extracts for pet foods. Since this session will cover a wide scope of research areas dealing with topics from fundamentals of lipid oxidation to applications of antioxidants in the food products, a large number of participants are expected.