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

241 - 250 Results out of 513
Food Chemistry Division Oral Competition

When: Sunday, 06/02/2019 through Sunday, 06/02/2019, 01:00 PM - 03:00 PM

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

Using Robotics for Safe and Sustainable Food Production

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:00 PM - 01:30 PM

Where: IFTNEXT Stage

Safe and sustainable food production is an issue that every person on the planet should care about. Agriculture in the 21st century faces the challenge of producing more food to feed a growing population, with a smaller rural labor force. Over the past few years, we have seen a significant reduction in the availability of labor for produce and other food production markets. As a result, the cost of food has risen while the supply of food around the world has diminished. At the same time, governments are upgrading standards on sanitary requirements to ensure safe production of food. Rather than respond to food borne contamination outbreaks, how can we prevent it? Automation is an answer to both the labor crisis and food safety conundrum that place a burden on food production. Learn how automation across the entire food supply chain can lead to safe and sustainable food production that will feed the world, and ensure economic viability for farmers.
Start-Up Alley Showcase

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:00 AM - 10:45 AM

Where: Ernest N. Morial Convention Center - IFTNEXT Stage

Get to know the the companies featured at IFT19's Start-Up Alley
AI for Innovation in Product Development

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 03:00 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - IFTNEXT Stage

Artificial Intelligence is changing industries, fields, and the physical world. Now its creating new products that consumers will love. Join us to learn about the algorithms and technology behind Gastrograph AI, a specialized machine learning and artificial intelligence platform that works with human sensory perception to help shape food and beverage products for the consumer packaged goods industry.  Learn how AI/ML is taking big data and predictive analytics in to industries that have always had data on products, but couldn't quite optimize or quantify perception.  We can talk about specific issues within the world of food and drink in a town that appreciates both and bring some real world business cases to light.
Tapping Into Startup Communities for Blockchain Innovation

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 11:00 AM - 11:30 AM

Where: Ernest N. Morial Convention Center - IFTNEXT Stage

Over the past few years, blockchain technology has been at the center of innovation. we have seen blockchain technology evolve and become readily available to transform different industries, especially for the food industry. Blockchain's capability of tracking ownership records and tamper-resistance can be used to solve urgent issues such as food fraud, safety recalls, supply chain inefficiency and food traceability in the current food system. Even more importantly, there's even higher stake in the potential of revolutionizing the trust system, transactions in marketplace and financing models. we see the urgency of connecting industries with the entrepreneur communities to further explore the potential application. During the short presentation, we'd like to take a deep look about the what's next through the lens of startups.
Formulating for All Ages: Creating Food and Drink as Ongoing Wellness Solutions

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 01:00 PM - 01:30 PM

Where: Ernest N. Morial Convention Center - IFTNEXT Stage

Now is the time to create food and drink for healthy aging - Based on the Mintel Food and Drink Trend “Through the Ages,” more food and drink companies can take inspiration from the beauty and personal care category and create products that help people prepare to live better for longer. Formulation opportunities include heart, bone and joint health as well as brain and eye health.
Engineers for Change: Insights from Fellowship Research in Sub-Saharan Africa

When: Monday, 06/03/2019 through Monday, 06/03/2019, 03:00 PM - 04:00 PM

Where: Ernest N. Morial Convention Center - IFTNEXT Stage

Learn how Feeding Tomorrow, the Foundation of IFT, are collaborating with several not-for-profit organizations to set up volunteer programs that leverage technical knowledge, in this case through Engineering graduate students to provide scalable, sustainable, safe and nutritious food technology solutions for people and regions in need. 
Healthy Oils at the Center of New Science, New Guidelines, and Personalized Nutrition

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 260-262

A major shift is occurring as consumers are demanding more personalized options for what they eat. They want validated information on how these foods can benefit their health. Researchers and public policy makers are now upping the evidence standards for setting 2020 dietary guidance and the development of new food products that claim health benefits.
 
This session will show how new science on specific fatty acids, examined in the context of an individual’s unique genetic and gut signatures, can produce different metabolic consequences. A rapidly growing understanding of epigenetics and of the human microbiome is providing researchers a valuable context to determine why the same food may have different effects in different individuals. The research on fats and oils is out in front of many other areas and Peter Jones, Ph.D, the Canada Research Chair in Functional Foods and Nutrition, will provide many insights on where the science of personalized nutrition is going.
 
The new 2020–2015 Dietary Guidelines for Americans has a restructured process to better focus the abundance of research the science advisory council must review. There will be a review of topics and scientific questions across the life stages as well as from a dietary pattern perspective.  Barbara Schneeman, Ph.D, not only served on the committee assigned to restructure this process, but is the former director of the Office of Nutrition, Labeling and Dietary Supplements at FDA. She will provide perspective on how the new process will use good science to strengthen the nation’s dietary recommendations.
 
Ultimately the industry must meet the growing challenges to produce tasty, diverse products that impart health benefits demanded by consumers. Seed and ingredient innovation plays a key role in making this happen in the world of oils. David Dzisiak, NA Commercial Leader for Grains and Oils at Corteva Agriscience, will share his insights on recent consumer data, as well as how innovation in the industry is meeting the practical challenges for developing a wide array of new, healthier products consumers will enjoy.
The Future of Carbohydrate Nutrition: Improving Carbohydrate Quality

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 291-292

Obesity and diabetes are global epidemics. Increased consumption of refined carbohydrates is one of the contributing factors to these disease conditions. As such, carbohydrates are addressed in the 2015-2020 Dietary Guidelines for Americans, with specific recommendations to reduce added sugars and include dietary fiber for optimal health. This highlights the importance of carbohydrate quality, demonstrating that carbohydrates have a wide range of physiological impacts. Non-digestible carbohydrates, which include some types of dietary fiber, and slowly digestible carbohydrates are high quality carbohydrates that provide distinct value to food manufacturers to meet consumer trends for weight management and sustained energy.
 
Non-digestible carbohydrates such as resistant starch (RS) have nutritional and formulation benefits. RS reduces net carbs, lowers glycemic response, and contributes to fewer calories, making food products “better-for-you.” RS also supports gut health through intestinal fermentation and microbiome shifts. Substituting refined flour with resistant starch is a practical way to increase nutritional quality and achieve desirable sensory attributes in finished foods. Different RSes can be produced from various sources (corn, tapioca, potato, rice, etc.) using modifications, to increase value-added nutritional solutions for inclusion in food and beverages.
 
Consumers are also interested in sustained energy for well-being and quality of life goals such as being more active. Slowly digestible starch (SDS) offers an ingredient solution that improves carbohydrate quality and can be included in a range of food and beverage formats. SDS is caloric, low GI (glycemic index), low-FODMAP, and shown to provide sustained energy. Both RS and SDS provide distinct value when incorporated into a wide range of food and beverage applications satisfying consumer needs. Linking the science with consumer-relevant messaging is essential for educating the public on healthy carbohydrate choices.
Future (Plant) Protein Processing

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 260-262

The market for products with plant-derived proteins has exploded in recent years and is predicted by market analysts to continue to grow at 6-17% per year through 2024. Protein processors and ingredient suppliers are working to address rapidly growing demand by exploring new sources, optimizing yield of existing crops, and extracting proteins from side streams. In this session, we explore the technologies enabling protein source diversification. Each talk examines a new or emerging plant protein source. We explain the innovative processes underpinning the emergence of these sources, and explore the case for applying the process to other sources. Each talk highlights the benefits to functional protein performance and concludes with the implications for product innovation in plant-based foods.
 
To enable new protein sources, food industry processes need to be revisited or developed to take advantage of pulses, algae, and insects, among other foods. Our first speaker walks through state-of-the-art solutions to process them. Special attention is given to pulses, a low cost, nutrient-rich protein source which can be incorporated in various daily food items to improve the nutrition and sustainability of our diets. Challenges and opportunities in plant-based protein processing and market relevance will be discussed.
 
Our second speaker describes the concept of hybrid ingredients as a sustainable plant-based food raw material. Efficient use of food resources and avoiding food waste are getting more and more important. Isolation of components is not always reasonable due to energy intensive extraction processes, which may also cause unwanted modifications in component functionality, e.g. denaturation of proteins. Therefore, an agile processed sustainable food ingredient should preferably be a hybrid (e.g. protein-carbohydrate in the case of bran fractions and protein concentrates) that deliver multi-scale functionalities and avoid production of unwanted waste streams.
 
The poor solubility in water of many plant proteins poses a challenge to traditional processing. The research presented in our third talk demonstrates that this poor solubility in water can be turned into a benefit, applying a purely physical (i.e. not chemical) process to add functional value to cereal proteins. The result is a quasi-dissolved, sub-micron particle of protein. The particles show promising and versatile properties with respect to stabilization and encapsulation. In this way traditionally lower-added-value insoluble proteins, for example those from wheat or corn, can be applied in a variety of food applications.
 
Many of the functionality challenges that limit the application of novel plant proteins may be circumvented using 3D printing technologies. In our final presentation, the use of 3D printing technologies such as fused deposition modelling, powder bed printing and selective laser sintering will be explored as potential processes that can integrate novel proteins into food structures. The incorporation of novel plant proteins from chickpeas, soybeans, and fava beans into 3D printed food products will be highlighted. Functionalities that enable successful 3D printing will be identified and translated to conclusions about the potential of using 3D printing technologies for product development concepts. The utility of 3D printing technologies for offering flexible, personalized formulations using novel plant proteins will be described.