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

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Please Pass the Alt-Protein: Challenges and Solutions From the Alternative Protein Revolution That Intends to Diversify Our Dining

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:50 PM - 03:50 PM

Where: McCormick Place - S403AB

With a projected 630 million tons of meat production needed by 2050 to feed the world’s burgeoning population, alternatives to land-based meat may no longer be a choice, but a necessity. Get up close and personal with alternative protein pioneers and learn about their motivations, trials, and tribulations as they embrace protein diversity in their own unique way. Each speaker will highlight one or more specific challenges and their current solutions. During a panel session, the speakers will take questions from the audience, allowing for a rich discussion. The challenges will include consumer acceptance, culinary credibility, regulatory, and even production scale up.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
What You See and What You Taste: Color-Flavor Interaction in Product Development

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

Where: McCormick Place - S401ABC

Color influences the taste, aroma, and acceptability of foods and beverages. People are visual and color is used as a clue to identifying foods. Usually, when the color is congruent or appropriate, flavor is often correctly identified. This has been studied across different applications like beverages, white vs. red wine, and spicy salsa. Incorrect coloring will create an expectation that is not matched by the food, resulting in misidentification and decreased acceptability. Using appropriate colors in foods helps to design foods which give expected flavor. Colors also influence basic tastes like perception of sweetness or heat for example, sweetness can be reduced by coloring the beverages with yellow, and this can help with sugar reduction in the application. Sometimes adding unexpected colors can also pique the customer’s interest and hence can be used to one’s advantage. Flavor reduction or enhancement can be carried out in nutritional beverages/foods depending on the requirement.

Color also affects flavor perception depending on how the flavor is inhaled, either orthonasally (by nostrils) or retronasally (by mouth). Also the color may be intrinsic (e.g., colored beverage) to the object being smelled/tasted or extrinsic (package color) and both these can influence the flavor perception. There are different possible mechanisms by which the color-flavor interactions occur and these will be discussed. Cognitive influences also affect how colors and flavors are perceived. So far, little research has been carried out on how cognitive and contextual constraints may mediate color–flavor interactions. The discrepancies demonstrated in previously-published color–flavor studies may reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. Color–flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but the role of higher-level cognitive factors, such as expectations, must also be considered.



*Our thanks to Compusense for their sponsorship of the Sensory Science track*
International Lounge

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 05:00 PM

Where: McCormick Place - S103BCD

Members and non-members of the International Division are welcome to meet and network in the International Lounge throughout the event to discuss international topics facing the science of food.
How Does the Sanitary Transport of Human and Animal Food Impact Our Supply Chain?

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S404D

The final rule on the Sanitary Transport of Human & Food was issued in April of 2016. The implementation of this rule has had some far reaching implications as it has been rolled out into the industry. The FDA web site states: “This rule is one of the seven foundational rules that were proposed in 2013 in order to create a modern risk-based framework for food safety. The goal of this rule is to prevent practices during transportation that create food safety risks.” The new Sanitary Transport Rule has added a fair amount of complexity into the way we do business. This panel discussion will give insight into how audit organizations (GFSI), manufacturing companies (Coca-Cola), suppliers (Ingredion), and carriers (Carry Transit) have put programs and processes in place to make sure they are in compliance with this rule. Each person will provide a brief overview of how their groups or company have addressed implementation and then allow time for the audience to ask the group questions in a panel format.
Hosted Buyer Breakfast

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:15 AM - 09:45 AM

Where: McCormick Place - N228

Sponsored by Ardent Mills
Take advantage of IFT’s hosted buyer’s breakfast for organics and naturals companies.
Program to include:
• Special market and consumer trends presentation by Lu Ann Williams from Innova
• Continental breakfast, coffee, tea and beverages
• Networking and product sharing reception
NEW SESSION AND EVENT

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

Where:

Protein Quality and Nutritional Assessment: Global and Sustainable Perspectives

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S405AB

Protein, one of the three major macronutrients in our diets, is essential for human growth and health, especially for building and maintaining muscle mass. Protein demand is expected to grow in the future as consumers continue to demand high protein products. In light of environmental and sustainability concerns regarding the current use of animal proteins, and the more recent consumer awareness of the health benefits of plant-based diets and meat alternatives, whether a balance of animal and plant proteins in the diet can meet humans' health needs is of interest.

In this symposium, we will discuss the dietary protein requirements of humans throughout growth, development, and aging and ask several important questions, such as: Are proteins derived from plant sources nutritionally adequate with respect to their amino acid composition and bioavailability? What role can plant proteins play in meeting the dietary protein requirements of humans throughout life? How is protein quality rated and why and when do protein quality ratings matter? What are the regulatory challenges faced by industry in the marketing of foods containing plant proteins?
Food Fraud: Addressing New Standards and Current Challenges

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 01:15 PM - 02:45 PM

Where: McCormick Place - N427ABC

Food fraud or economically motivated adulteration (EMA) is defined as the intentional misrepresentation of the identity or contents of a food ingredient or product for economic gain. It has been estimated that up to 10% of the food supply is affected by fraud, with some of the major targets being dairy ingredients, seafood products, meat and poultry products, olive oil, spices, coffee and tea, and honey. Food fraud can have significant impacts in areas such as food safety, consumer confidence, food quality, brand integrity and business revenue. In order to comply with the Food Safety Modernization Act Final Rule for Preventive Controls for Human Food and new food standards established by the Global Food Safety Initiative, the food industry must be prepared to develop food fraud mitigation plans for susceptible food products. The United States Pharmacopeia and other organizations have developed a number of resources to assist the food industry in developing these mitigation plans. This session will begin with a presentation on the topic of food fraud and its effects on the food industry. The current regulatory requirements and standards related to food fraud will be discussed, with a focus on the Food Safety Modernization Act and the Global Food Safety Initiative. The presentation will also provide information on how to comply with these requirements, including currently available resources. The final two presenters will address examples of specific food commodities that are particularly vulnerable to food fraud: seafood, coffee, and tea. These presentations will examine the specific issues affecting these commodities that make them vulnerable to fraud; the food safety and food quality effects of fraud; commonly used methods for detection of fraud; and how organizations are working to address fraud within these commodities. This symposium will also bring together USP, the leading provider of ingredient standards and Eurofins, the global leader in authenticity testing, to address provide a comprehensive review of the state of food fraud mitigation strategies. Introducing the topic of food fraud, giving background on incidents of food fraud, provide examples on the various types of food fraud and provide guidance on resources which are available to develop a food fraud program. Describing the expectations and requirements from customers through the Global Food Safety Initiative recognized standards, including the documentation requirements for vulnerability assessments and mitigation strategies. We will also review the current capabilities of authenticity testing in detail, including specific analysis types for different products and recommendations on testing strategy for a mitigation plan involving testing.
North Carolina State University Breakfast

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:00 AM - 08:30 AM

Where: Hilton Chicago - Williford B (3rd Floor)

The Department of Food, Bioprocessing and Nutrition Sciences at NC State invites you to join us for breakfast with alumni,stakeholders, faculty, staff and current students. Registration and Ticket required to enter the event. We strongly encourage you to purchase your tickets in advance. $60/person.
Click here to register for this event!
Labeling Requirements and Implications for Foods Marketed in the U.S.

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Salon A2

Food labeling requirements in the U.S. are already complex, and you need to stay ahead of the curve as they are being redefined. Upcoming implementation of the 2016 FDA changes to the Nutrition Facts Label and the forthcoming regulations responding to the 2016 federal biotechnology (GMO) disclosure law are just some of the major regulatory and policy changes that are impacting the food & beverage industry. In addition, as product developers reformulate to react to the prevailing drivers of the marketplace (e.g., clean/clear labeling, corporate social responsibility, and responsible sourcing) they need to understand the regulatory implications.

This course will provide you with the foundation needed to be aware of the required, and permitted, contents of food labels and labeling, as well as to identify emerging issues relating to labeling content.

Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.