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

content tagged as Product Development

1 - 10 Results out of 13
3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.
Formulating With Dairy and Non-Dairy Proteins

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


According to Mintel, expansion of product offerings that emphasize plants as key ingredients is among the top six global food and drink trends for 2017. Food scientists now have a host of dairy and non-dairy ingredients to select for formulation of new products. Product development requires an understanding of consumer perception, opportunities, and challenges with each of the ingredients. This seminar will include a representative from Mintel to cover data on dairy and non-dairy product launches, consumer perception of non-dairy, and opportunities within the category. A representative from a dairy ingredient supplier will provide information on the types of dairy proteins, applications, methods for assessing functionality, and opportunities for innovation. Finally, a representative from a large food company will share an overview of the challenges in formulating with plant proteins in a variety of products and how ingredient manufacturers can work with food companies to support innovation.
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 individuals, 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.
When Data, Data Science, and Computation Meet Food

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 01:30 PM

Where: McCormick Place - IFTNEXT Stage

Data science and computation have become increasingly important over the last few decades. In science and engineering, computation is quickly becoming a requirement to verify models, simulate real-world systems, and solve complex problems. Additionally, since computers have become smaller, faster, more affordable, and more accessible with cloud computing platforms, it is now easier than ever to integrate computation into a wide variety of application areas. Like other industries, the food industry has seen an increasing number of products and services based on data science, machine learning techniques, small affordable microcontroller computers, and even cloud computing platforms. Some examples of the techniques these products and services include: (1) the creation of new ideas or content with the aid of computers (computational creativity), (2) the discovery of new phenomena and insights from data, and (3) the integration of physical or cloud-based computers to solve complex, real-world problems. Although these techniques are being used widely in nearly every field of study, in practice they are not always that easy to use or set up. One such example is in the restaurant industry, where there are significant challenges in implementing and adopting these techniques.
Emerging Drying Technologies for Efficient Manufacture of Dried Ingredients for 3D Food Printing Application

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

Where: McCormick Place - S404A

The proposed symposium is the continuation of a very well received symposium held at the IFT Meeting and Food Expo 2017 in Las Vegas, which attracted a significant number of participants. This symposium will further identify, describe and discuss emerging drying technology platforms suitable for efficient manufacture of high quality dried powders as ingredient for development of new food products with the application of 3D printing technology. Depending on 3D printing techniques (powder-based or liquid-based), the powders can be used as a suitable ingredient in its current form or hydrated into a slurry/paste in combination with other ingredients to prepare for a printable ink. The focus is on the development and application of cost-effective emerging drying technologies and their effect on the characteristics of the final product or during usage. These include but are not limited to: drying processes and their influence on product behavior and performance, the effect of emerging drying methods on the microstructure development of food products, ultrasound assisted low temperature drying of food materials for 3D printing applications, and extrusion porosity technology (EPT) drying process for manufacture of porous dried powders. These technologies and their influence on product characteristics will be discussed by internationally renowned experts from research organizations, academia and industry, focusing on process design, optimization and modeling, energy efficiency, and cost-effectiveness of the process, and impact on product quality attributes. The symposium is being organized by Dr Henry Sabarez (CSIRO); and Dr Pablo Juliano (CSIRO).
Critical Parameters in Application of Antioxidants to Arrest Lipid Oxidation in Food  

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

Where: McCormick Place - S405AB

Lipid oxidation is the major cause of food deterioration and produces many harmful materials. Therefore, lipid oxidation is always an important topic in food chemistry and one of the most challenging problems in the food industry. This session is proposed to address the most recent advances in the development of antioxidants for foods. For this, we have invited world renowned scientists in this research area.

The first speaker, Dr. Karen Schaich, a professor at Rutgers University, has been conducting cutting-edge, top quality scientific research on lipid oxidation and received many awards, including the 2016 IFT Stephen Chang Award. She will give a presentation about the most recent research on oxidation mechanisms with the title of “Rethinking Basic Reactions of Lipid Oxidation and Antioxidants.” Recent research has shown that people should consider alternatives reactions that compete with traditionally known reactions. Since basic understanding on reaction mechanisms and oxidation products is critical to the development of new food products, this talk will be very important for attendees of IFT.

Our second speaker, Dr. Fereidoon Shahidi, is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards, serves as the editor-in-chief of the Journal of Functional Foods, an editor of Food Chemistry, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF). He will give a presentation entitled “Arresting Lipid Oxidation with Antioxidants: Promises and Challenges.” Natural antioxidants to arrest oxidative processes via their respective mechanisms and regulatory hurdles and solutions will be discussed.

Our third speaker, Dr. Suk Hoo Yoon, a professor at Woosuk University in Korea, is a Fellow of IFT, AOCS, and ISBAB and has received numerous awards including the Order of Science and Technology Merit, Korea. He is an Editor of Biocatalysis and Agricultural Biotechnology and was an Editor-in-Chief of Food Science and Biotechnology. Dr. Yoon will give a presentation entitled “Effects of Environmental Conditions on Isomerization and Degradation of Fat-Soluble Antioxidants During Thermal Processes.” He recently found that the kinetics and changing patterns of thermal degradation and isomerization of beta-carotene are greatly influenced by the conditions of thermal treatment environments including oxygen, continuous phase surrounding carotenes, and steam.

Our last speaker, Dr. Namal Senanayake, is the Scientific Manager of Shelf-Life Solutions at Camlin Fine Sciences North America. With his over twenty years of experience in lipid chemistry, lipid oxidation, and antioxidants, he will give a talk entitled “Enhancing Oxidative Stability and Shelf Life of Rendered Ingredients and Pet Food with Antioxidants.” This specific presentation will cover the application of naturally derived ingredients and extracts for pet foods. Since this session will cover a wide scope of research areas dealing with topics from fundamentals of lipid oxidation to applications of antioxidants in the food products, a large number of participants are expected.
It’s a New Day in Frozen Desserts: Decode the Latest Healthy Snack Channel Through Robust, Value Added Formulation

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

Where: McCormick Place - N427D

The face of frozen desserts is changing at a rapid pace, and a host of these products are no longer just expected to be a dessert. With advancements and consumer interests in alternative dairy, protein, expanding knowledge of added sugars and a host of other functional claims this traditional sometimes food is being revamped. These changes are impacting eating occasion, as well as acceptability of what is on the label with new products beginning to be viewed as a delivery system for nutritional balance as well as any other dairy food can be. These undeniable forces are leading industry formulators, process engineers, sensory analysts, and ingredient suppliers to work together to offer innovation faster, within the stringent terms of the final consumer. It truly is the dawning of a new age in the ice cream and frozen dessert category, just take a stroll down your local grocer’s aisle.

This session will focus on formulating for value and nutrition added ice cream frozen dessert products, and highlight the fast moving market space from the consumer’s view in addition to sensory evaluation surrounding new innovations. A variety of functional ingredients will be discussed, from stabilization to new technologies in reducing added sugars to protein and fruit and vegetable sources. Manufacturing experts will also discuss the formulation and processing challenges they are seeing, and how the industry is reacting to these fast paced drivers.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Physiological Functions of D-Allulose: Current Findings and Future Research of Physiological Benefits

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

Where: McCormick Place - N427D

D-allulose is a new, GRAS, and zero-calorie sugar. D-allulose is composed of rare sugars—one of approximately 50 that exist in nature. It tastes nearly sweet as sucrose while it has very little caloric value. Its original technology was found by Professor Izumori from Kagawa University and his developments took over 20 years. During those 20 years of research, he and his group found a way to manufacture D-allulose at commercial scale, demonstrated its safety as a food ingredient, and gained regulatory rights to market the ingredient in different countries. D-allulose can be used as a bulking agent, a low calorie sweetener, and so on. D-allulose is not only an ingredient that reduces calories in finished products, but has potential as a specialty ingredient. The session focuses on its physiological functions and future potential of health benefits. The session covers carbohydrates metabolism, lipids metabolism, and the effect of hormones with D-allulose intake. Each presenter has a unique background and covers the current study and future study of d-allulose and rare sugars.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*