content tagged as Food Health & Nutrition

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The Food and Drug Administration (FDA) in the United States recently announced the mandatory addition of added sugars as both a value (grams) and a percent daily value (DV) to the nutrition facts label, a change which will come into effect in July, 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). Consumer reactions and recent media attention provide an insight into the new global craze for sugar and highlight the importance and the impact of food labeling on the consumer. Although the intent of the updated nutrition facts label is to help consumers make healthier choices, a growing concern among many food industry executives is whether or not the disclosure accurately communicates useful nutritional information. This symposium will provide a summary of the current research on sugars and health-related outcomes. Further, it will address the rationale for the FDA’s new regulations for sugars, specifically pertaining to both the declaration of added sugars and the DV. The symposium will also highlight the ramifications of these new laws on consumers and their diet, as well as the effects on industry for the management of food labeling and advertising claims relative to sugars. Lastly, the symposium will provide an overview of the global regulations for sugars, highlighting key diversities in differing jurisdictions, and the impact that these targets for sugars have on consumers and the marketplace. If you are interested in understanding more about the updated sugar regulations in the US, Canada, and the EU, and the impact these changes will have on both the consumer and industry, then attendance at this session is a must.
Today, six in 10 of U.S. citizens 15 to 70 years old are cutting back on meat-based products/ingredients, while an additional 17% claim to have totally or largely eliminated them from their diets. Evidence suggests that the move to a more plant-focused diet, and a greater reliance on plant-based proteins in meeting protein needs, is a long-term lifestyle decision that will continues to grow

A unique aspect of this trend is that it is broad, spanning multiple demographic groups, categories, and consumer needs. Scientific literature also supports the healthfulness of more plant-centered dietary patterns, and today’s dietary guidelines are including advice to encourage consumer consumption of more plant foods. This symposium will focus on three main aspects of the trend supporting the future growth of plant-based foods and beverages, with a specific focus on protein: the changing consumer landscape and demand for protein; the state of nutrition science supporting consumption; and the challenges food scientists face when formulating foods designed to be high in protein, and plant based.

Based on new data from a 2016 Health Focus International consumer survey, the first speaker will offer actionable insights into what is driving consumers toward more plant-based diets. This session will explore market growth drivers and profile key consumer groups who are actively seeking plant-based foods, and proteins

The second session of this symposium will focus on the scientific evidence supporting the healthfulness of more plant-centric diets, and its role in reducing cardiometabolic disease risk. While animal foods currently supply the majority of protein in the US diet, nuts, seeds, and legumes are being recommended as sources of plant protein that have been shown to improve multiple cardiometabolic risk factors. Despite advances in pharmacological and surgical management, cardiovascular disease (CVD) remains the number one cause of death worldwide. Consumption of plant foods is associated with lower risk of CVD and Type 2 diabetes. Dietary patterns that emphasize plant foods are recognized in the most recent 2015 Dietary Guidelines.

The third speaker will review food formulation approaches in developing plant-based foods that are high in protein, great tasting, and affordable. Today, food formulators have many plant protein options, but many provide challenges from a taste, functionality and availability perspective. They also differ in key nutritional characteristics that can impact choice and formulation approaches. This session will explore the tradeoffs, sensory challenges, and strategies for developing high-protein foods across a variety of categories, including meat alternatives, snacks, and beverages. It will offer practical insight on strategies food formulators can apply to meet consumers’ health, wellness, and sustainability expectations, while also delivering on taste, texture, and affordability. Analyses of products developed, including sensory evaluation, will be shared as well as key insights from work investigating attributes of products formulated with blends of different plant-based proteins.

This session will conclude with a panel discussion exploring the future of the plant-based trend, including consumer trends, science, and evolving protein technology, and implications for supply-chain development that will shape this trend going forward.
This session will focus on the topics on newly developed technologies for controlled delivery of functional ingredients specifically targeting gastrointestinal (GI) health. More than 60 million Americans suffer from the issues related to the gastrointestinal (GI) tract, costing about $142 billion per year. Research areas related to GI health have recently been garnering a lot of attention, evidenced by the creation of a funding program within the USDA NIFA foundational programs dedicated to the improvement of GI health: Function and Efficacy of Nutrients. Controlled delivery of functional ingredients to targeted locations in the GI tract is critical in maximizing the benefit of the bioactive ingredient. In this symposium, two technical approaches will be presented as a mode for controlled delivery: (1) innovative microencapsulation specifically targeting GI health and (2) structural design of food for controlled delivery of bioactive compounds for GI health.

Although microencapsulation and structural design of food have been widely used in many applications for food, there is a scarcity of research on targeted delivery for GI health. Thus, audiences from academia and industry will benefit from this focused symposium targeting GI health.
The food industry in the U.S. is implementing new changes with regard to food labeling and nutrition and supplemental facts labels, some of which have not been changed in over 20 years. These modifications are rapidly coming into effect by July 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). One such important alteration relates to dietary fiber, specifically pertaining to: (i) its new definition, (ii) the list of acceptable fibers and, (iii) the current daily values associated with dietary fiber. Importantly, each of these factors may differ amongst jurisdictions, and so, while industry is preparing to adhere to new U.S. regulations over the next year, ensuring that products comply with regulatory requirements for differing jurisdictions can be a daunting task. This symposium will provide information from the FDA on the new regulatory requirements for dietary fiber in the U.S., and further explain the scientific review process for determining whether a new fiber provides a beneficial physiological effect. From a Health Canada perspective, the ways dietary fiber is regulated will be explored, including the required scientific evidence to demonstrate a dietary fiber’s health benefit. Further, a global comparison of fiber regulations will be explained, delving into the impacts for consumers and industry. If you are interested in understanding more about the updated fiber regulations in the U.S., Canada and the EU, then attendance at this session is a must for you.
Consumers globally are looking for novel ingredient solutions for sugar replacement with superior functional properties and possible added health benefits. Because of these emerging demands, food scientists around the world are working on developing and commercializing novel sweetener systems that can not only provide sugar reduction/replacement but also provide some sort of digestive/immune health and/or overall health benefits. This session will highlight the emerging sweeteners that are a result of these efforts.

The initial presentation of this symposium will provide an overview of rare sugars. Their general properties, applications, and potential health benefits will be discussed. Special emphasis will be on allulose, which has been gaining a lot of attention over the last few years as a sugar replacer. The second presentation will talk about various oligosaccharides, including their chemistry, functional properties, applications in foods, and health benefits. Fructooligosaccharides, galactooligosacchardies, and isomaltooligosacharides are among the ones to be focused on. The third presentation will discuss the newer natural high-potency sweeteners, including stevia and monk fruit. Novel synergistic mixtures of steviol glycosides and the emerging minor glycosides, rebaudiosides D and M, will be highlighted. It will touch base on other high potency sweeteners that are more remote from the market, such as monatin, phyllodulcin, brazzein, and a range of other sweet proteins as well. The fourth presentation will focus on different types of novel sweetener syrups derived from tapioca, rice, oat, and sorghum, with an emphasis on the differences to typical corn syrups. It will summarize some of the aspects that the product developers would need to understand and pay attention while using them in various applications.
This session will present the regulatory challenges posed by the nutrition and health agenda in Europe.