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

content tagged as Food Health & Nutrition

11 - 17 Results out of 17
Eating Less Red Meat: The Evidence Behind the Recommendation

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

Where: McCormick Place - S405AB

This session will explore the evidence underlying recommendations for restricting red meat intake. In particular, evidence regarding current vs. recommended intakes to achieve a healthy dietary pattern, red meat’s impact on health outcomes such as heart health and cancer, and if red meat is compatible with a sustainable diet will be discussed. Three dynamic speakers will approach the question of red meat intake from multiple vantage points. Specifically, the health implications of including red meats in a healthy diet will be discussed. Secondly, the role of red meats and cancer will be explained based on current evidence. Finally, the challenges of limiting livestock production as a means of improving environmental outcomes while maintaining healthful diets for a growing population will be discussed.
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?
Buzzwords Used in Food Labeling and Advertising: Maximizing Success and Minimizing Risk

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - N427ABC

Purchase intent has traditionally been influenced by many different and often competing factors such as hedonics, brand, cost, price, and perception (e.g. marketing and advertising). To add to this complexity, today’s consumers also consider the origin of their food, including where the raw ingredients are sourced, how the raw ingredients are manufactured, and whether the food or its ingredients are organic or genetically modified. The consumer desire for information and transparency provides an opportunity for food manufacturers to use their product label as a means of communicating the origin, character, and other attributes of a food. In this session, participants will learn about the “buzzwords” that consumers are seeking (e.g. organic, natural, non-GMO/GMO-free, made in the USA, wild-not farmed, free range, grain-fed, antibiotic-free, gluten-free), and how these claims influence purchase intent. Participants will also learn whether these terms are regulated, or at least defined, by the United States (U.S.) Food and Drug Administration (FDA), Federal Trade Commission (FTC), or Department of Agriculture (USDA) and if so, what the conditions for use of the claims are. Finally, participants will be presented with legal cases wherein use of the “buzzwords” has resulted in expensive legal battles for food companies. The information shared during this session is critical for anyone in the food industry who is considering the use of “buzzwords” in or on the labeling of their foods.
Integrating Culinary Arts and Science Into Product Development and Research

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

Where: McCormick Place - N426C

The media of food technologists and chefs are very similar: ingredients and their functionality; tools and technologies that transform those ingredients into safe, wholesome products; and consumers and their perceptions of interactions with those products. Historically, culinary professionals have often been involved with the “front end” of product development, to foster ideation and generate prototypes. However, now that the lines between retail food service and CPG industries have blurred, there is an even greater need and opportunity for comprehensive transdisciplinary perspectives on product development, the food industry, and food systems research. The Research Chefs Association, Culinary Science and research programs at prominent culinary schools, and peer reviewed journals incorporating culinary perspectives into their publications, signal the emergence of Culinary Science as an intermediary discipline that incorporates culinary arts craftsmanship and food science theory. Our food systems and related industries can benefit from integrating culinary science to help identify and address issues of health and wellness, environmental imperatives such as food waste, and modes of innovation and sustainable business development.

In this session we will bring together a biochemist, food microbiologist, psychologist, chefs, and product developers who have worked across disciplines to conduct research and address product development challenges through the lens of culinary science. We will discuss the challenges and opportunities in conducting culinary art and science research at the intersection of academia and industry. Research and development strategies and initiatives involving chefs, scientists, and entrepreneurs aiming to optimize nutritional quality, maximize flavor quality, and minimize waste will be described. Culinary Scientists who work at the intersection of retail and food service sectors will describe best practices for working with chefs in a more comprehensive way, throughout the product development process. This session will also consider ways that culinary science can be incorporated into food science curriculum to engage students with practical applications, foster critical thinking and problem solving skills, and help better prepare graduates for rewarding careers in product development.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Get Your Head in the Game.The Science Behind Ingredients for Sports Nutrition. 

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

Where: McCormick Place - S405AB


The definition of sports nutrition has changed in the past 10 years. In the past sports nutrition was defined by muscle builders and athletes. Today, we see a rise in weekend warriors and a wide array of demographics getting to the gym over 4 times a week to "stay healthy and fit."  We have also seen a huge rise in the educational aspect of food, beverage and nutraceutical products geared toward sports nutrition. More and more millennial and generation x types are reaching for the shelves and searching the internet for products with the best, well researched ingredients to not only keep them active and fit but support their pre and post workout needs. 

The session will focus on three different areas of sports nutrition.  

1) New Research behind Nitric Oxide Prodcution

2) Dairy Proteins for Sports Nutrition

3) Brain Health Ingredients for Sports Nutrition. 

Dietary Fiber: New Regulations, Methodologies, and Industry Response

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

Where: McCormick Place - S502AB

Activity has accelerated in the arena of dietary fiber measurement and consequent industry response due to recent changes in regulations. The FDA definition of dietary fiber (DF), modeled on that of the Institute of Medicine (IOM), divides DF into non-digestible polysaccharides and oligosaccharides (DP > 3) that are intact and intrinsic in plants; and those which are isolated or synthetic. This symposium will address the issues associated with matching analytical methodology with the ever-changing definition of dietary fiber. Aspects of U.S. dietary fiber regulations, including the requirements for demonstrating physiological benefits of specific fibers, the evolving methodology to meet regulatory requirements, and recommended industry responses will be discussed. The latest developments on the regulatory scene will be presented. The focus will be on new and upcoming information and applicable methods. References to the history of DF and historical methods will be limited to necessary context in the focus on new and upcoming information and applicable methods.
Technology Transfer Between Academia and Industry: Facing Challenges Associated With Protein Processing and Consumption

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

Where: McCormick Place - S404BC

There is an ongoing gap regarding the transfer of knowledge between academia and industry, which needs to be overcome in order to better address challenges associated with global food security. A major obstacle is to provide the growing global population with sufficient amounts of proteins essential for good health, while maintaining protein quality and bioavailability. Therefore, the current session aims to give concrete examples of successful technology and knowledge transfer, coming from the perspectives of academia and industry within the context of protein processing and consumption. Such examples are not only limited to upscaling from academia to industry, but also to downscaling industry-level problems to the university environment to understand the fundamentals of the problems at hand. The speakers have been selected based on their successes in executing such transfer projects, and will share their experiences and lessons learned with the audience. This includes innovative processing technologies and the application of alternative protein sources (e.g. microalgae, plant-based proteins) for prospective substitution of meat proteins.

The following four cases are presented: (i) Retaining the quality of protein-rich foods using low temperature dehydration technology; (ii) A sustainable and commercially feasible method for enhancing nutrient release and bioavailability of pulses; (iii) Mechanisms to functionalize or restructure alternative proteins for future application in meat-based products; and (iv) Microalgae as an alternative and sustainable protein source.