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Lux Research estimates that with a growing population, by 2050, one third of protein consumption will need to be sourced from plants instead of animals. Unfortunately, such a change is very difficult, because consumers appreciate the taste and texture of meat. Plant-based meat analogues with good similarity in sensory properties are considered a key element in lowering meat consumption. In order for a systemic transition to occur, there is a critical need for knowledge generation and technical innovation at all levels of the plant-based meat analogue industry, from field to table. In this IFT Next talk, an overview of leading research and collaborations on new methods for making meat analogues will be briefly introduced. For the first time, meat analogue innovation concerns are being systematically explored across all levels of the industry in the form of the Good Food Institute's plant-based meat design cycle, which informs the enormous scope of research, innovation, and white space companies needed to meet the demands of our immediate future. This talk will provide examples of the multi-sector collaborations (i.e., between academia, government, nonprofit, and for-profit organizations) that are needed to most efficiently and effectively advance this industry. The talk will expand upon the nearly limitless area of food science aimed toward providing meat replacement protein for a growing consumer base and addressing the immediate concerns of catastrophic climate change implicated in traditional meat production.
With Feeding Tomorrow’s new strategic plan, one of our new priorities is to encourage the best and brightest minds to pursue careers in the science of food. For that reason, we want our IFT community to share effective tools and resources they use to engage students. Anyone who leads K-12 presentations, initiatives or are generally interested in our programs is welcome to participate.
There is increasing interest from consumers for vegetable-based ingredients as an important source of protein, dietary fiber and micronutrients. Pulse ingredients, derived from dried seeds such as peas, beans, lentils and chickpeas, are of particular interest due to their high nutritional values and health benefits. However, the beany, grassy and earthy flavor characteristics of pulses have been a hurdle for product developers to include them without compromising the sensorial qualities and clean-label status, especially in high moisture applications.
Clean-taste HOMECRAFT® Pulse CT Flours and VITESSENCE™ Pulse CT Proteins are pulse flours and protein concentrates that undergo proprietary physical treatment. These new range of clean-label pulse ingredients have a bland flavor profile when compared to common pulse flours and protein concentrates, more specifically they have reduced beany/legume and earthy flavor typically associated with pulses. In addition, these clean-taste pulse-based flours and proteins have reduced microorganism levels – lower than many commercial pulse, wheat and corn flours. Moreover, the clean-taste pulse flours and proteins have similar functional benefits as dairy protein and egg protein, and can thus be used as animal protein replacement in a range of applications. For example, in a high protein pasta case study, egg white protein can be replaced 100% with no to minimal impact on the flavor, appearance and texture of the pasta before and after cooking. Dairy protein replacement (25 to 50%) in a stirred yogurt formula (with fruit preparation) can also be achieved with the clean-taste pulse proteins – the VITESSENCE™ Pulse CT Proteins deliver similar sensorial properties to the full-dairy control and exceed the performance of conventional pulse protein by providing more fruity flavor and significantly reduced beany off-notes. The functionality and neutral flavor characteristics also make the clean-taste pulse ingredients suitable for dairy-free applications such as vegan cheese (and spread), allowing 50% higher inclusion rates than the conventional pulses with controllable firm to spreadable texture thanks to the emulsifying and gelling properties of pulse proteins. The HOMECRAFT® Pulse CT Flours and VITESSENCE™ Pulse CT Proteins also have been proven to be outstanding ingredients to meet the trends of protein enhancement and clean-label in low moisture applications. For example, the bland flavor and functionality of these ingredients allow protein enhancement in bread without major modification to the formula or process as compared to conventional pulse ingredients or even pea protein isolates.
Overall, these innovative pulse-based ingredients can thus impart a neutral flavor and are ideal for applications that require a delicate balance of flavors. This will allow food manufacturers to fortify their products with plant-based proteins and replace wheat flour with novel flours to differentiate their products with label claims such as non-GMO, gluten-free, vegetarian/vegan, high protein, high fiber and sustainably sourced, etc.
The food industry in the U.S. is implementing new changes with regard to food labeling and nutrition and supplemental facts labels, some of which have not been changed in over 20 years. These modifications are rapidly coming into effect by July 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). One such important alteration relates to dietary fiber, specifically pertaining to: (i) its new definition, (ii) the list of acceptable fibers and, (iii) the current daily values associated with dietary fiber. Importantly, each of these factors may differ amongst jurisdictions, and so, while industry is preparing to adhere to new U.S. regulations over the next year, ensuring that products comply with regulatory requirements for differing jurisdictions can be a daunting task. This symposium will provide information from the FDA on the new regulatory requirements for dietary fiber in the U.S., and further explain the scientific review process for determining whether a new fiber provides a beneficial physiological effect. From a Health Canada perspective, the ways dietary fiber is regulated will be explored, including the required scientific evidence to demonstrate a dietary fiber’s health benefit. Further, a global comparison of fiber regulations will be explained, delving into the impacts for consumers and industry. If you are interested in understanding more about the updated fiber regulations in the U.S., Canada and the EU, then attendance at this session is a must for you.
The acceptable daily intake (ADI), defined as the amount of a food additive on a body weight basis that can be ingested over a lifetime without an appreciable health risk, has been an important tool for food additive risk assessment for over 50 years. Deriving the ADI involves the selection of an appropriate intake threshold from chronic animal toxicity studies or human studies and applying safety factors to account for metabolic differences between animals and humans (interspecies differences) and human variability (intraspecies differences). Typically, a default factor of 10 is assigned to each of these parameters and multiplied together, resulting in a total safety factor of 100. While additional safety factors may be used to account for deficiencies in the available scientific evidence, the default safety factors may be revised to account for the mode of action of the food additive in animals and humans by using chemical-specific adjustment factors (CSAFs). Established using studies that characterize the toxicokinetic and toxicodynamic differences of the food additive between humans and animals and/or within humans, CSAFs are useful tools to define the safety of a particular food additive and refine the estimated ADI, accordingly.

This symposium will present considerations for deriving and utilizing the ADI in food additive safety evaluations. Specifically, practical implications and challenges of developing studies to support food additive safety assessments will be discussed, with a focus on those studies required to define CSAFs. Additionally, the application and validity of utilizing CSAFs to derive an ADI will be presented using a recent case example.
Registration and Ticket required. $32/person.Click here to register for this event!
The food industry faces unprecedented challenges over the foreseeable future, not the least of which will be to feed and nourish 8.5 billion people by 2030 and perhaps as many as 10 billion by 2050! In order to meet this formidable challenge, the food industry must undergo a 21st century revolution, much like the agricultural revolution of the 18th century. Mankind must nearly double food output over the next 30 years, but also produce enough nutritious food, notably protein, and dietary energy for the world’s population in a sustainable manner. Food and nutrition security will exist when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food. Thus, the term “security” has greater plurality than simple access to enough food to fill the stomach. The term also encompasses agricultural, environmental, nutritional, microbiological, social, behavioral, economic, demographic and geo-political aspects. As the agro-food industry goes through a 21st century revolution, it must develop strategies that address these aspects of food and nutrition security.

In this symposium, internationally renowned experts from industry and research organizations will explore (i) protein needs for a burgeoning global population and the role of emerging tools from biology and information technology; (ii) malnutrition and the need for new dietary strategies to ensure adequate protein intake throughout life; and (iii) product innovations for humanitarian food assistance intervention in the quest for food and nutrition security.

Organized by Dr. Geoffrey Smithers, Global Outreach Coordinator – International Division; and Dr. Ratna Mukherjea, Leadership Group – Protein Division.