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Flavio Siller, Genius Foods, 1709 Resedad, Col. Jardin de las Torres, Monterrey, NL, Mexico 64754, phone: +52-1-81-2235-3467, flavio@eatlimmo.com
Mango seeds, about 30 to 40% of the fruit, are currently considered a waste by the juicing and pulping industries. Their composition has been elucidated highlighting high amounts of both soluble and insoluble fibers. Increasing evidence of the health benefits of fiber, both insoluble and soluble, is leading to an increasing demand in food industry due to their health benefits and physicochemical properties. There has been an recent interest from the industrial and culinary communities for gelling and thickening agents, functionalities that fiber is able to provide. However, their native state is not considered for use in the food industry mainly due sensory and functional qualities.
Our research proposes a sustainable process for rendering the residue into functional food ingredients with higher nutrient bioavailability of cell wall constituents, soluble and insoluble fibers. The process involves opening the structure of mango seed polysaccharides, increasing their functionality, by different conditions of time, temperature and pH. It eliminates unpleasant tastes and odors, and guarantees a mixture of insoluble and soluble fibers in the final product. Manguifer is clear in color and adjustable in particle size by grinding, providing a tunable solution for different food applications. As no further purification is needed, the product is labeled as mango seed fiber or fruit fiber, enabling cleaner labeling for manufacturers and providing sourcing sustainability claims.
In the USA, fruit fibers have been reviewed by independent international experts panel and has been declared to be GRAS (General Recognized As Safe) in a variety of Food and Nutraceutical applications. Normal fibers have a low range limit in their applications due to structural modification of the final products. Fruit fibers can be used in most kinds of food and nutraceutical applications at concentrations nearing 15% without affecting texture. In practical applications, Manguifer has been used to reduce 50% of fat and egg usage and enriching fiber content to about 15% RDA in cupcakes and other pastries without affecting taste or flavor, as assessed by a trained panel. Manguifer can be used to fortify fiber contents in foods such as beverages, cereals, baked goods, meat products and dressings.
The decades-old advice to limit fat in the diet has not only been overturned by the latest Dietary Guidelines for Americans, but will now be further underscored by a review of the term “healthy” as the FDA seeks to modernize regulations for nutrition-related labeling claims. In this session, Dr. Peter Jones, Director of the Richardson Centre of Functional Foods and Nutraceuticals at the University of Manitoba, will discuss the current evidence that links various fatty acids with the major chronic diseases. Emerging science is starting to clarify the beneficial and essential role that unsaturated fats play in healthy diets. Some of the newest science is focusing particularly on monounsaturated fats that appear to have multiple benefits beyond the typical lipid-lowering endpoints usually measured when discussing the role of fats in the diet. Dr. Penny Kris-Etherton, Distinguished Professor of Nutrition at Penn State University, and lipid expert on numerous policy boards ranging from the US Dietary Guidelines to the American Heart Association, will discuss the latest science and how it is being interpreted and translated into public policy and new labeling regulations. This includes the implied nutrient content claim “healthy.” David Dzisiak, oils leader for Dow AgroSciences, will delve into the latest consumer demand for clean labels and products that are “free from” additives or unknown ingredients. This challenges our industry to innovate in such a way that a package of attributes can be delivered that includes taste, function, health, shelf life, and sustainability when possible. The concept of “healthy” is about to take on a multi-faceted meaning as researchers and regulators redefine the term. The discussion of these issues in this session will provide industry with greater insight as they develop new, healthier food products to meet consumer expectations.
Recently the application of cold plasma has attracted significant interest as an emerging low-temperature process for the inactivation of microorganisms in the food and medical industries. Cold plasma is defined as when a partially ionized gas containing different components like free electrons, photons, radicals, and excited as well as metastable atoms or molecules, whereby the different generated components and their synergistic combination are responsible for the inactivation of microorganisms. Cold plasma can be generated using different sources and process gases which influence the composition of the generated plasma. Due to different ways of generating and applying (direct or indirect methods) cold plasma on a surface, the mechanisms leading to the microbial inactivation can be completely different. Furthermore, the surface the microorganisms are attached to can also influences the inactivation process. Spores of the class Bacilli or Clostridia are extremely resistant towards multiple environmental stress conditions, heat, radiation, and various toxic chemicals. Consequently, bacterial spores are perfectly adapted to survive on surfaces like food products and medical devices, thus being major vector of food spoilage, foodborne illness, and serious human diseases.

The proposed symposium will focus on the different mechanisms involved of microorganism’s inactivation by cold plasma, especially on the inactivation of Bacillus spores. US and international speakers will share their knowledge and research advancements. Speakers will discuss the effect of different surfaces concerning the inactivation of spores during cold plasma treatment as well as the role of the different generated plasma components depending on the gas used on the inactivation process. Spores’ properties responsible for the resistance to cold plasma will be pointed out. Changes in spore properties and the germination behavior following cold plasma treatment will be considered using single-spore methods. With respect to potential cold plasma applications in future, the regulatory status of cold plasma technology in the US food industry will be discussed.
The Food and Drug Administration (FDA) in the United States recently announced the mandatory addition of added sugars as both a value (grams) and a percent daily value (DV) to the nutrition facts label, a change which will come into effect in July, 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). Consumer reactions and recent media attention provide an insight into the new global craze for sugar and highlight the importance and the impact of food labeling on the consumer. Although the intent of the updated nutrition facts label is to help consumers make healthier choices, a growing concern among many food industry executives is whether or not the disclosure accurately communicates useful nutritional information. This symposium will provide a summary of the current research on sugars and health-related outcomes. Further, it will address the rationale for the FDA’s new regulations for sugars, specifically pertaining to both the declaration of added sugars and the DV. The symposium will also highlight the ramifications of these new laws on consumers and their diet, as well as the effects on industry for the management of food labeling and advertising claims relative to sugars. Lastly, the symposium will provide an overview of the global regulations for sugars, highlighting key diversities in differing jurisdictions, and the impact that these targets for sugars have on consumers and the marketplace. If you are interested in understanding more about the updated sugar regulations in the US, Canada, and the EU, and the impact these changes will have on both the consumer and industry, then attendance at this session is a must.
Two pioneers in the field of food texture, Alina Szczesniak and Malcolm Bourne, have recently passed away. This symposium is meant to recognize their enormous contributions to the understanding of food texture and its importance to the food industry

Our first speaker will review the innovations of Alina Szczesniak, the Institute's first female Nicolas Appert Award winner, and the current state of sensory texture measurement.

Our second speaker will review the contributions of Malcolm Bourne and the progress that has been made in the field of instrumental measurement.

Our final speaker will discuss the business impact of texture and the claims that are being made by food producers.
Do you survive or thrive in times of change? How can you maintain or re-gain your confidence after a fall? Do you have the passion and perseverance to reach your personal goals? This session will focus on the importance of grit and resilience in your career. Through active participant engagement and sharing from a panel of presenters, participants will learn strategies and insights to overcome obstacles, and succeed in today's challenging and ever-changing career landscape.
Registration and Ticket required - $30/person. Click here to register for this event!
Monday, 6/26 - 10am-5pm
Tuesday, 6/27 - 10am-5pm
Wednesday, 6/28 - 10am-4pm