Feed your future
June 2-5, 2019 | New Orleans, LA

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    1 - 4 Results out of 4
    A Holistic Approach to Sugar Reduction in Food and Beverage Applications

    When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

    Where: Ernest N. Morial Convention Center - 265-268

    With the continued emphasis on sugar content in foods, consumers are demanding more sugar reduction across all food categories. Governments around the globe are adding more pressure by implementing food labels to highlight the amount of sugar on front of the packs or listed specifically as “added sugars” on the nutritional labels. Because of these emerging demands, food scientists around the world are looking into developing and commercializing novel sweetener systems that can not only provide sweetness but also other key attributes, such as texture, shelf life, clean/consumer friendly label, and various other specific characteristics needed from the typical products.
     
    The initial presentation of this session will highlight the latest trends in sugar reduction and consumer perception over various ingredient solutions. The subsequent presentations will focus on sugar reduction in three application areas; dairy, chocolate and sweet baked goods. The speakers will outline the key challenges when it comes to replacing sugar and ingredient and/or formulation solutions are available to overcome these challenges. Each presentation will also demonstrate case studies to help illustrate how ingredients alone or in combination can address the challenges of sugar reduction in the different application categories.
    What Does Clean Mean? Overcoming the Challenge of GMOs and Other Ingredient Avoidances

    When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

    Where: Ernest N. Morial Convention Center - 391-392

    The free-from food movement has had far reaching impact throughout the food industry. Retailers, food manufacturers, ingredient suppliers, and government regulators have all felt the impact of this movement. The market impact stems from consumers seeking trust and transparency in the brands they buy, and labels listing ingredients that are perceived as "clean," i.e. nothing "chemical" or "artificial." GMO perceptions by consumers have had the greatest impact on all parts of the food industry supply chain. The construct of “GMO-Free” in the minds of consumers is ill defined, often standing for a general claim of source transparency. The definition of a “GMO” in the minds of consumers does not align with the science. Yet, irrespective of the science underlying food safety and what ingredients are listed as GRAS, these consumer perceptions are real and important for food scientists to understand to be successful in the design and manufacture of products for the marketplace.

    To overcome these challenges, food scientists are seeking answers to questions ranging from when is a clean label important, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label. 

    To address these questions, this session will include presentations by a diverse set of experts in consumer and sensory science, ingredient sourcing and redesign, and product design and development. Pioneering insights into ingredient perceptions from consumer research will be presented. This will provide the basis for forward thinking views by the flavor industry into how to redesign flavors and ingredients to address consumer concerns. We will hear from a research chef specializing in clean label food product redesign. Last, we will hear from a leading industry consultant about how plant-based products and sourced ingredients are changing the conversation about what is clean.

    The session will conclude with a moderated panel discussion involving questions and comments from the audience. The scientific session will help product developers, sensory and consumer scientists, and food marketers gain new insights into how consumers are defining products as clean, what are the tradeoffs they will make in context of different use moments, and how trust and transparency factor into the brands they will consider. The session will also provide practical knowledge for when is it necessary to design products as having a clean label, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label.
    Citrus Oil and Citrus Flavor

    When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

    Where: Ernest N. Morial Convention Center - 386-387

    Citrus is the most widely produced fruit in the world and grown in more than 80 countries. A wide spectrum of products are obtained from citrus fruits, which are extracted and purified into essential oils, antioxidants, and other compounds. Citrus oils, by-products of citrus juice processing, are among the most popular natural raw materials in flavor and fragrance-driven consumer goods. Carbonates, fruit and chewing gums, beer mixes, toothpastes, perfumes, household cleaners, and many other products partially depend on the citrus oils as flavor and fragrance ingredients. However, the supply side of citrus oils does not look bright. Climate instability is taking its toll on the citrus harvest and global fruit availability. Citrus greening disease or HLB (Huanglongbing) is affecting all varieties of citrus and has had a devastating impact on Florida and other regions including Mexico, Brazil, the Middle East, the Indian subcontinent, and Southeast Asia. The market demand for fresh citrus fruits and citrus oils is as high as always. This symposium will focus on the theme of citrus oil and citrus flavor sustainability.
    Research Updates of Applying Non-Thermal Technology to Improve Microbial Safety and Quality of Food Products

    When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

    Where: Ernest N. Morial Convention Center - 275-277

    The brand new Foodborne Disease Outbreak Surveillance System of Centers for Disease Control and Prevention (FDOSS-CDC) reported that there were 5,760 outbreaks resulting in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths in the U.S. from 2009 to 2015. Traditional food processing technology, typically heating, is the effective approach to kill foodborne pathogens and make food safe to eat. In the recent 10 years, there has been a growing interest in applying non-thermal processing technologies to meet consumer demand for minimally processed food. Non-thermal technology includes pulsed electric fields, high hydrostatic pressure, ultrasounds, cold-plasma, electrostatic spraying, and clean label food preservatives to modify food structure, and improve functionalities. These technologies have also been credited with improving digestibility, increasing bioactivity, enhancing sensory properties, controlling the release of flavors or nutrients, and reducing foodborne pathogens. In the last three years, research projects related to various non-thermal technology have been conducted in a wide range of food systems, from fruits and vegetables and meat and egg products to seafood and dairy products. This session will begin with brief opening remarks from one of the moderators to describe the application of non-thermal technology from food industry perspective, followed by an up-to-date summary of cold plasma research and development – its efficacy, impact on product quality, likely commercial applications, regulatory status, and key challenges for the future of key factors affecting bacteria survival and transfer. Following that, the impact of high pressure processing (HPP) on foodborne pathogen survival in ground meat products with mathematical model development and applications will be discussed. Then, the comparison studies of antimicrobials delivered by electrostatic sprayer verse conventional sprayer will be explored on poultry products with multiple pathogens and analyzed by the related agri-economic cost-effective models. In addition, a portable electrolytic sanitizing unit to control foodborne pathogen for small scale sanitizing conditions like family kitchen areas and organic farmers will be presented. Finally, a presentation regarding clean label management to improve microbial safety and shelf life of food products will conclude the session. The invited speakers include a food technologist, a food microbiologist, a food engineer scientist, and a food industry consultant. These speakers represent expertise from the food industry, government research institutions, and academia domestically and internationally.
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