content tagged as Food Health & Nutrition

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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. 
Dietary Fibers: A Non-Invasive Path to Modulate Colonic Microbiome for Improved Health

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM

Where: McCormick Place - S405AB

For the last two decades research in the colonic microbiome area has received increased attention due to the numerous effects of this microbial community on human health. Even though there are many factors affecting the colonic microbiota composition such as genetics, geography, age, and diet, emerging data indicate that diet, especially dietary fibers, which escape the human digestion in the upper gastrointestinal tract, directly shapes the colonic microbiota. This is because the energy requirements of the members of this community are mainly fulfilled by these dietary components. Furthermore, it has been shown that different types of dietary fibers promote different microorganisms or microbial groups in the colon due, mainly due to the variations in the gene contents of the microbes that enable some while disadvantaging others, to ferment specific fibers. Therefore, there has been an increased interest in using dietary fibers to modulate colonic microbiota toward a healthy microbiome.

Dietary fibers are one the most abundant substances found in the earth. This is because carbohydrates (so dietary fibers) bear different structural features based on monosaccharide compositions, anomeric configurations, linkage types, branching densities, backbone lengths, and so on. Thus, there is a need for mechanistic understanding of the rules governing the dietary fiber and gut microbiota interactions in order to achieve a predicted manipulation of this ecosystem for improved health. In this symposium, colonic microbiota and their importance to human health will be introduced, and then the potentials of dietary fibers on modulating this microbial community will be extensively discussed by both microbiologists and carbohydrate specialists.
Establishing the Safety of Cellulose Nanomaterials for Food Related Uses

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

Where: McCormick Place - N427D

Nanocellulose research is a topic of increasing interest in multiple fields due to its unique physical properties derived from their nanoscale size such as the high viscosity. However, the use of nanocellulose in food applications has not been approved by regulatory agencies due to questions about its safety and health implications. This session will cover up-to-date information in processing and characteristics of nanomaterials, their behavior in the human GI tract, and the results of toxicity studies. The session will also discuss ongoing and future studies required for regulatory agencies to approve nanocellulose for use in food related applications.
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.
Solving Formulation Challenges With Plant-Based Dairy Alternatives

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


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.
Current Nutritional Trends in Immune and Gut Health

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

Where: McCormick Place - S405AB

Diet influences the immune response of individual both systemically and in the gastrointestinal tract (GIT). The effects of various dietary components on immune response continue to be studied and advances made. The effect of immune-active components on immune function can be measured by changes in the quantity and biological activity of numerous immune biomarkers. The impact of dietary interventions and additives (e.g. probiotics) on immune response are a current topic in nutrition research. It is possible to use functional food components to modulate immune response and support systemic and digestive health of the general population.

The symposia will examine this topic from three different perspectives: (1) current research into the immune response of PUFA ingredients in the diet, (2) the science supporting probiotic effects on immune response, and (3) an evaluation of the science supporting commercially available food ingredients affecting systemic and GIT immune response. Inclusion of key ingredients in the diet such as PUFA’s, prebiotic fibers and probiotics have been shown to modulate the immune response both systemically and in the GIT. The key message to be presented is that inclusion of select ingredients in functional foods can have a measurable, beneficial effect on the immune response of generally healthy people.
Protein: Understanding Consumer Interest and Attitudes to Develop Impactful Messaging

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

Where: McCormick Place - S405AB

Protein continues to experience a surge in popularity in the marketplace, representing significant opportunity for food processors developing new or extending current offerings to deliver protein to consumers throughout the day. But what do consumers really know about protein? Are they able to distinguish between sources, how protein supports health or even how much they should be consuming? Or is it simply a case of more is better? This symposium will explore current consumer understanding of these and other topics related to protein. Findings from a recent consumer study regarding what consumers know about protein and related benefits of specific sources. This talk will be followed by a presentation on current evidence for the role of dietary protein to support health-related outcomes recognized by consumers, as well as outcomes that are only just beginning to be well-understood. The evidence that exists for a variety of sources, including emerging, alternative proteins will be put in context with those sources with more longevity in the food supply. The final presentation will explore how this information can be put to use in labeling to engage or educate consumers who are seeking protein-containing products. The different channels available and messages most well-suited for each will be discussed.
Edibilomics: Using Metabolomics in Food-Related Research

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:00 PM - 04:00 PM

Where: IFTNEXT Stage

Metabolomics is a new and emerging field with applicability to both food-and nutrition related research, and the food industry. Metabolomics aims to profile the totality of chemical compounds present within a system, be that system a plant, a fruit or vegetable, a processed food product, or a biological fluid. This means that hundreds or thousands of chemicals can be monitored simultaneously. By utilizing mass spectrometry and/or nuclear magnetic resonance spectroscopy, one can comprehensively profile a system to understand how perturbations alter the system, without a priori knowledge of which compounds are altered. In this capacity, metabolomics can be used to investigate how a food product changes globally with food processing, to profile products to detect adulteration or misbranding or changes in nutritional profile, to better understand what flavor compounds contribute to product liking, and to explore how dietary interventions with these food products alter the human metabolome. These data can also be correlated with other meta-data (e.g. sensory panel information, genetic analyses, microbiological and microbiome taxa) to provide additional value. Given the sensitivity of analysis, particular precautions need to be taken when designing and conducting metabolomics experiments. The large amount of data generated during metabolomics experiments requires special handling to extract relevant information. In this symposium, we will provide background information on metabolomics, suitable for an audience unfamiliar with the topic, and discuss its applications in food, flavor, and nutrition.