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

Food Health & Nutrition

1 - 10 Results out of 38

As plant-based eating gains popularity, challenges for plant-based proteins emerge.

Giving gut microbes what they need will result in getting what we need.

“Deep Dive: “Gut Microbiome, Nutrition, and Health” will begin on Monday morning, June 3, with an overview and will continue throughout the day with sessions dedicated to specific aspects of micro-biome-related science.

With childhood obesity and type 2 diabetes on the rise, a spotlight has fallen on what and how much Americans are feeding their kids. Three speakers helped shed some light on the subject in a Monday morning session entitled “The Unique Nutrition and Feeding Needs of Infants and Toddlers.”
Seaweed supplier debuts new kelp purée.
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food. 
New Cannabis Frontiers in Public Health, Medical Science, and Food Safety

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

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

After a thirty-five-year War on Drugs, cannabis marijuana (Cannabis sativa) is legalized for personal or recreational use in 30 states and the District of Columbia (State Marijuana Laws). Marijuana, known on the street by more than 200 names, is a schedule 1 drug under the Controlled Substances Act (1970), which is enforced by the Drug Enforcement Administration. It should be noted that two cannabis containing drugs have been approved by the FDA and that other components of marijuana may show promise for treating medical conditions including chronic pain, muscle spasms, seizure disorders, and nausea from cancer chemotherapy. However, a food containing marijuana is considered adulterated as defined under U.S. food regulations (21 CFR 342).
Despite these regulatory dynamics, food products that contain marijuana with its vast array of psychoactive and non-psychoactive substances represent approximately 10 percent of the total U.S. cannabis market, which is nearly $5 billion and escalating daily. In addition, many analytical challenges remain in order to accurately assess the content of food products that contain THC and related cannabinoids. Recent reports indicate many cannabis-containing food products are out of compliance in many aspects when applied to the normal food supply. Yet, a recent GRAS affirmation of CBD may represent the regulatory and safety beginning of future applications in foods and dietary supplements.
The pharmacokinetics of the various cannabinoids, such as THC, and the associated terpenes, differ based on route of administration, such as inhalation or oral ingestion. For example, inhalation of THC may produce psychotropic effects within seconds to a few minutes, whereas those effects are typically delayed 60-90 minutes post ingestion and in addition, may be amplified following oral consumption. Most importantly, cannabis yields over 770 chemical compounds, many of which are less than well-characterized, and for which no safety data are available. Furthermore, only limited toxicological evaluations have been conducted via oral administration.
Yet, these kinds of food products are readily available but without traditional safety assessment, clinical substantiation, or regulatory compliance. There is a desperate need to better understand how exposure via various routes of administration, including oral through marijuana edibles and especially during the developmental teen years, influences brain development and brain injury. The legalization of marijuana may prove to be of significant political and social benefit, but the medical impact of readily available and potent edible forms of this plant must be better understood and approached with utmost care and caution.
A Holistic Approach to Sugar Reduction in Food and Beverage Applications

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

Where: Ernest N. Morial Convention Center - 265-268

With the continued emphasis on sugar content in foods, consumers are demanding more sugar reduction across all food categories. Governments around the globe are adding more pressure by implementing food labels to highlight the amount of sugar on front of the packs or listed specifically as “added sugars” on the nutritional labels. Because of these emerging demands, food scientists around the world are looking into developing and commercializing novel sweetener systems that can not only provide sweetness but also other key attributes, such as texture, shelf life, clean/consumer friendly label, and various other specific characteristics needed from the typical products.
The initial presentation of this session will highlight the latest trends in sugar reduction and consumer perception over various ingredient solutions. The subsequent presentations will focus on sugar reduction in three application areas; dairy, chocolate and sweet baked goods. The speakers will outline the key challenges when it comes to replacing sugar and ingredient and/or formulation solutions are available to overcome these challenges. Each presentation will also demonstrate case studies to help illustrate how ingredients alone or in combination can address the challenges of sugar reduction in the different application categories.
Protein Based Nanoparticles as Novel Structure-Building Blocks and Delivery Systems for Bioactives: Functionality, Formation, and Characterization

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

Where: Ernest N. Morial Convention Center - 393-396

Proteins are high molecular weight biopolymers composed of α-L amino acids connected by peptide bonds. Differences in the number, type (aliphatic, aromatic, charged, polar, or non-polar) and sequence of amino acids that form the primary structure of proteins lead to proteins with distinctly different molecular and physicochemical properties. As a result of the endless possible combinations of amino acids, proteins can differ in molecular weight, solubility, flexibility, conformation, polarity, charge, and isoelectric point. These differences provide each protein functional characteristics that will govern the type of interactions with each other or with other molecules in their environment. Such interactions happen through covalent, van der Waals, steric, hydrogen, hydrophobic, and electrostatic molecular interactions. As a result of the differences in properties and interactions, protein nanoparticles can be assembled using various preparation methods, from one or more types of protein, or from a combination of a protein and another type of biopolymer (usually a polysaccharide).
The final characteristics of the nanoparticles are determined by the proteins and/or polysaccharides used, as well as conditions during their fabrication. Techniques that are commonly used in producing protein nanoparticles include antisolvent precipitation, heat set gelation, extrusion/emulsion templating, electrospinning, and formation of soluble complexes or coacervates with oppositely charge biopolymers. Once protein nanoparticles are formed they must be characterized to assess their functionality. Among the most common characterization methods are particle size and morphology and particle charge. On the other hand, in order to characterize the protein nanoparticles composition and physical state, one can employ fluorescence, infrared spectroscopy, or X-ray techniques. Proteins nanoparticles can be suitable for use in food products as structural elements in building novel structures. Using proteins to form structures on a nanoscale level is a promising strategy to improve the stability or organoleptic characteristics of food products, such as flavor, texture, and consistency. Protein nanoparticles can also be used as delivery systems for bioactive compounds that unless encapsulated would not be stable or bioaccessible. This symposium will consist of three presentation focused on the potential to use protein nanoparticles as either building blocks to create novel food structures or delivery systems for control release of bioactives or flavor compounds. The three talks will describe fabrication, characterization and functionality of the different protein-based nanoparticles. A fourth talk will focus on the use of novel techniques such as luminescence spectroscopy to further understand and predict the behavior of proteins during the formation of nanostructures.