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

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161 - 170 Results out of 374
Sugar: Dietary Recommendations, Current Intakes, and the Future of Sweets

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S502AB

The World Health Organization (WHO) has taken a firm stance on “free sugars,” advocating a reduction in the intakes of free sugars to less than 10% of total energy (and preferably to less than 5% of total energy) to deal with the growing epidemic of overweightness and obesity worldwide. In this session, the basis for the WHO recommendations will be discussed, and targets and definitions for sugars that have been adopted in key countries globally will be reviewed. Using national diet and nutrition surveys, the current intakes of total and free sugars will be presented, and the foods that are contributing most to these intakes will be discussed. Finally, challenges in the reformulation of foods and beverages with added sugars will be presented, with some promising solutions presented.
From Lab to Fork: The Emergence of Cellular Agriculture

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N427D

“Cellular agriculture,” the ability to produce agricultural products, such as meat, eggs, and milk through the use of biotechnology and cell culture and without the use of animals per se, is being touted as the next big breakthrough for ensuring a sustainable, safe, and ethical food supply. Meats produced via cellular agriculture have been given various monikers such as “cultured meats,” “animal-free meats,” “clean meats,” and “lab-grown meats,” to name a few. As this field of research emerges, it is conceivable that these cultured products could become commercially available in the near future. What are some of the regulatory challenges that will be faced by companies wanting to bring these products to market?

The market introduction of products developed via cellular agriculture poses a myriad of questions from a regulatory perspective. For example, what level of regulatory oversight will be needed? How will it be ensured that these products are safe? Will these products have to be nutritionally equivalent to their conventionally-obtained counterparts? How will they be labelled? When genetically modified (GM) foods were first developed and brought to market, existing regulations had to be adapted and new regulations had to be promulgated and, in some jurisdictions, GM foods continue to be contentious. Similar developments are likely to be needed for the commercialization of products obtained via cellular agriculture.

This symposium will begin with an overview of cellular agriculture: what it is, and the methods and technologies used to develop cultured animal products. The stakeholders involved in advancing the research and development of cultured animal products will be shared, in addition to the challenges associated with the progress of research in this area. Whether the existing regulatory framework in the United States for bringing food products to market can be adapted to support the commercialization of cultured animal products will be discussed, in addition to foreseen regulatory challenges.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Solving Formulation Challenges With Plant-Based Dairy Alternatives

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM

Where:

Alternative dairy products are seen as beneficial to consumers for a number of reasons including environmental impact, allergens, overall health, and vegetarian lifestyle choices. However, there are specific challenges and concerns that must be addressed in developing and formulating a nutritious and organoleptically acceptable alternative dairy product. Some of these concerns will be addressed in this symposium, including: (1) nutritional and regulatory concerns, (2) texture gaps and (3)fermentation/culturing challenges. Alternative dairy products encompass a wide range of food products that are derived from plant-based sources such as legume, nuts, grains, and seeds that have been developed to have similar taste, texture and appearance as dairy-based products. They come in forms ranging from milk-like beverages, cultured yogurts, frozen desserts or vegan cheese. Despite concerns from consumers towards dairy products, dairy products are powerful nutritional vehicles that contain important nutrients such as complete protein, calcium, and vitamins. Replacing dairy constitutes a challenge to develop a product that has a similar nutrient package as a real dairy product.

Nutritional aspects of formulating an alternative dairy product will be discussed by Dr. Christopher Marinangeli, Director of Nutrition, Scientific and Regulatory Affairs, Pulse Canada. He will discuss the nutritional attributes of plant-based diets, including, nutritional adequacy or risk of inadequacy, and chronic disease. The presentation will also discuss the regulatory challenges in North America, particularly with plant-based protein, which can affect the ability to communicate the nutritional attributes of plant-based protein to consumers. Another challenge involves product texture. Dairy components are highly functional ingredients as they contribute unique functionality such as gelling, viscosity, and mouthfeel in dairy products. Removing these ingredients will result in a product that is low in gel strength, lacks mouthfeel and may be powdery. Ingredient strategies to build back and optimize texture in alternative dairy products that has a similar texture to traditional dairy products will be shown by Hanna Clune, Senior Food Technologist at Ingredion. Finally, developing cultured alternative products represents a unique challenge from a fermentation perspective. Dr. Mirjana Curic-Bawden from Chr. Hansen will discuss culture requirements for developing a vegan dairy product and some of the challenges associated with it. This symposium will allow the audience to understand the challenges associated with developing vegan dairy products as well as strategies and tools for overcoming these challenges.
Top 5 Ways to Advance Your Career in Food Science

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:00 PM - 01:30 PM

Where: McCormick Place - IFT Central Booth

In today's competitive landscape, it's more important than ever to find resources and strategies to help give you an edge. Attend this session and you will gain five tips to help you move your food science career forward.
IFTSA Student Lounge

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:00 AM - 01:30 PM

Where: McCormick Place - S503

Meet up with students and other colleagues at the IFT18 student lounge. Be sure to stop by and pick up your student events brochure and OFG swag!
University of Illinois Reception

When: Monday, 07/16/2018 through Monday, 07/16/2018, 05:30 PM - 07:30 PM

Where: Hilton Chicago - Waldorf (3rd Floor)

Informal reception for Faculty, Alumni and Affiliates of the University of Illinois. Registration and Ticket required to enter the event. We strongly encourage you to purchase your tickets in advance. $25/person.
Click here to register for this event!
IFTSA College Bowl Competition - Rounds 7-12

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 03:00 PM

Where: McCormick Place - S100 Ballroom

Featuring eight regional team finalists, the College Bowl Competition will take place in multiple rounds of double elimination until a winner is crowned. Everyone is welcome to attend rounds 7-12. The final two-to-three rounds will be held during the IFTSA Closing Ceremony on Tuesday evening.
Technical Field Trip: SPEC Engineering

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 01:00 PM - 05:00 PM

Where: McCormick Place - Shuttle Bus Pickup Area

This technical tour will feature SPEC Engineering and Sweet Solutions, Chicagoland based partner companies in the Food Manufacturing Industry. SPEC Engineering provides systems design, equipment, and technology to bulk material processing and handling customers. SPEC is your link from Process to Productivity. Sweet Solutions is a manufacturer dedicated to the highest quality products for the confectionery, ice cream, dessert and bakery industries. The small batch methods combined with modern technology allow us to provide solutions to any customer. The technical tour will include: • Candy & Fondant Processing: Learn from an industry expert, Roger Hohberger, about the confectionery industry and view a continuous cooling wheel lab unit in production. • Virtual Reality Plant Walkthrough: Experience first-hand SPEC’s past plant designs and equipment through this cutting-edge technology. You will have the opportunity to virtually walk through a real production facility using virtual reality goggles. Registration and ticket required for this event. Ticket price: $34/person.
Scientific & Applied Sessions

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where:

Search scientific program sessions by specific topic, such as emerging trends, new developments, and commodity areas, as well as experience level, speaker, track, event, time, and more using the IFT18 Online Planner.
UMass Food Science Update

When: Monday, 07/16/2018 through Monday, 07/16/2018, 05:00 PM - 08:00 PM

Where: Willis Tower (233 S. Wacker Drive) - 67th Floor

UMass will host a reception for alumni and friends at the Willis Tower (formerly the Sears Tower), 233 S. Wacker Dr., 67th Floor.Beverages, food and spectacular views of Chicago will be available. Registration and Ticket required to enter the event. We strongly encourage you to purchase your tickets in advance. $20/person.
Click here to register for this event!