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Product Development

1 - 10 Results out of 33
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.
The Gut Microbiome and Personalization of Diet and Health Interventions

When: Monday, 06/03/2019 through Monday, 06/03/2019, 03:00 PM - 03:45 PM

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

In this session recent advances in linking the gut microbiome to personalized dietary recommendations will be examined. With the rise of uBiome and other gut microbial sequencing companies, consumers want to know what they can do with this data. Unfortunately, much as with human genomic sequencing the applications have trailed behind the data availability. While gut microbial composition has been correlated with a large number of disease states, the causal chain (did the microbes cause the disease or did the disease favor those microbes?) has yet to be established in most cases. However, the link between diet and our gut microbiome is much more direct although somewhat bidirectional, with diet influencing the microbial composition and microbial metabolism influencing human health. It is clear that diet quite readily alters the relative abundances of the various microorganisms in the gut, but it appears to be much more difficult to change membership, the strains of bacteria that are present. At present it appears we can only incrementally change the microbiome that established itself in our guts soon after weaning. From this springs the idea that we can customize our diets to take maximal advantage of the bacteria that are already present in our intestinal tracts. They can produce a number of health altering compounds such as the short chain fatty acids, compounds that are important modulators of the immune system and metabolism. This session will examine efforts to identify signatures in the microbiota that indicate when a particular food or food component will be more or less beneficial. Does this mean that every microbiome needs to be treated as unique? Perhaps, however, efforts have been made to find relevant differences based on gender, geography, age, weight status and others. Furthermore, there is the somewhat controversial idea that people can be divided into a small number of ‘enterotypes’ that represent functionally and phylogenetically distinct types of microbiomes. The goal is that attendees will come away with a sense of where this relatively nascent field is going and its implications for food and ingredient producers.
Growing Opportunities for Insects as Food Ingredients: New Insights Into Unique Nutritional Benefits

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

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

Alternative protein sources, gut health, gut microbiome, and nutrition are issues of great interest across the food ingredient space. Insects have recently been recognized as a great potential alternative protein source, but many questions remain. The three most pertinent are “what is the quality of this protein”, “are their other nutritional benefits”, and “is it possible to generate this protein and these benefits in a safe, reliable way”? Research in this field lags the industry by many years, and only recently has evidence begun to accumulate supporting benefits on insect consumption beyond simple protein content.

This symposium will provide an update on the cutting edge of new developments and integrate insights into the potential of insects as a super-ingredient

Simple testing on farmed insects provides a strong indicator that there is significant potential of additional benefits beyond access to quality protein. Going beyond this, researchers have identified simple, low-cost environmental manipulations that can radically increase the presence of key nutrients in some insects. However, chemical tests are only a beginning. Researchers out of Iowa state have performed in vivo rat trials assessing the use of different insects as a food to address specific induced nutritional deficiencies. Iron, brain weight, bone mineral content, and lean and fat mass all were improved using different insect-based diets.

While rat models of nutrition are intriguing, double-blind randomized controlled human trials are obviously the gold standard. Researchers at the University of Wisconsin-Madison performed a 6-week RCT involving human consumption of insects. They assessed a broad array of variables related to metabolism, inflammation, and gut health and biota. This study is the first of its kind and shows that incorporating insects into the diet can have significant, unanticipated beneficial effect.

Finally, the security and stability of the supply chain is the critical infrastructure that ensures quality insect ingredients. Lack of control, either in farming or later in processing, can lead to significant fluctuations in nutritional content and potential health hazards for consumers. However, farming livestock that can weigh a fraction of a gram presents novel challenges not accounted for in traditional farming best practices. Researchers from Aspire Food Group will present a FSMA and NRC-based approach to optimized insect farming with a focus on controlling nutritional quality and microbial activity.
Nutraceuticals and Functional Foods in Sports Nutrition, Muscle Building, and Exercise

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

Where: Ernest N. Morial Convention Center - 288-290

It is well recognized that optimal nutrition, selected nutraceuticals, and functional foods play a critical role in enhancing human performance in sports and exercise activities and overall health. With our growing knowledge of the functioning of human body, changing dietary requirements and recommendations, and rapid advances in the field of drugs and supplements that affect human health and performance, there is a growing need for a comprehensive appraisal of the nutritional benefits in exercise and human health which is addressed in a volume titled “The Nutritional Advantages in Enhanced Human Performance and Exercise.” The present symposium will be divided into four lectures.
 
The introductory theme in this session is a general overview of the roles of nutrition in human health. This lecture will be focused on reviewing the nutritional prophylaxis in human health including the food exchange values, personalized nutrition, and a critical assessment of antioxidants, nutraceuticals and sports nutrition supplements, micronutrients, and various other nutritional supplements and their influence on human health, sports performance, and exercise. Performance enhancement drugs and selected sports supplements will be covered to address concerns associated with the benefits and potential toxicities of the use of performance-enhancing supplements.
 
The second lecture will cover intricate aspects of cardiovascular function, resistance training, aerobic and anaerobic exercises, bioenergetics and energy balance, and the nutritional requirements associated with these various fitness programs. This lecture will cover vital features of endurance training, high-altitude sports, winter sports, paralympic games, zero-gravity (space) fitness, and extreme sports such as bungee jumping, hang gliding, sky diving, and sumo wrestling. The benefits of selected nutrients will also be emphasized in this lecture.
 
The third lecture will cover detailed cellular and molecular mechanism associated with muscle growth, repair, preservation, and its association with physical performance. Intracellular signaling mechanisms, neuromuscular adaptations, and gene regulation topics covered in this section unveil cutting edge progress in molecular biology relating to muscle health. Nitric acid pathophysiology and the role of ATP will be discussed. The pathophysiology of mTOR signaling pathways in myogenesis, muscle hypertrophy, and muscle atrophy will be discussed. Roles of selected nutraceuticals and functional foods in mTOR-dependent muscle growth will be emphasized.
 
The fourth lecture will provide an exhaustive overview of selected functional foods, minerals, supplements, phytochemicals, amino acids, transition metals, small molecules, and other ergogenic agents that have been implicated in sports nutrition, muscle building, and exercise performance. Doping agents will be briefly covered. Dietary recommendation for sports nutrition, performance athletes, and muscle and body builders will be emphasized. Finally, safety and toxicity issues will be elaborated.
 
We will address various aspects of sports and nutrition in human health by examining cutting-edge scientific research relating to muscle physiology. By providing a comprehensive review of food and supplements affecting human health and well-being, this session hopes to extend our understanding of the nutritional advantages in enhanced human performance, muscle building, and exercise.
Enhancing Consumer Acceptability of Novel Ingredients and Processes: A ‘Product Plus’ Approach

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 388-390

The growth in scope and scale of innovation programs within food and beverage businesses is evidenced by the myriad of new ingredients, recipe reformulations, new technologies, and revised packaging formats that can be found across numerous product categories. Some of these initiatives are driven by changing regulatory frameworks, while others are a response to address either new or poorly met existing consumer needs.
 
Consumer acceptability of these new initiatives is critical in maintaining a vibrant and effective food and beverage sector, however, a structural shift in the consumer food value equation is creating a significant challenge for industry in terms of innovation adoption rates. While traditional drivers such as taste, price and convenience in ‘the consumer value equation’ remain intact, the proportion of consumers who consider a series of evolving drivers as a significant part of the purchase decision has grown substantially. These evolving value drivers include attributes such as health & wellness, safety, social impact, experience and transparency.
 
Within health and wellness consumers include attributes ranging from nutritional content to organic production to all-natural ingredients to fewer artificial ingredients. Safety encompasses attributes such as the absence of allergens and fewer ingredients. Social impact includes attributes such as local sourcing, sustainability, and animal welfare. Experience includes attributes such as the retail environment, personalization and brand interaction, while transparency relates to attributes such as clear labeling and trusted third party certification. Given the shifting nature of the consumer food drivers described above, purchase decisions are increasingly based on “product plus’’ factors, such as specific ingredients, how the product was made, where it was made, and what corporate values the manufacturer exemplify, to name but a few.

This proposed session will provide insights on these evolving consumer drivers within a social, individual and product evaluation framework. The application of semiotics, multisensory and cross modal correspondences, industry practitioner perspectives, and novel approaches in consumer sensory product evaluation related to product development will be discussed through four podium presentations by leading experts in their respective fields.
Functional Lipids: Unlocking Their Potential in Food

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 386-387

This session will focus on considerations related to the usage of lipids in emulsion-based food systems such as the dairy matrix. Novel strategies will be discussed for preventing lipid oxidation in these types of systems as well as how the incorporation of various types of fat can alter the functional and nutritional properties of the food.
Current Issues and Innovations in Commercial Brewing

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 383-385

Global beer-manufacturing continues in transition as craft brews increase in popularity while large-volume producers merge and redefine themselves to changing consumer tastes. In 2017, craft beer sales rose approximately 5% in the U.S. while total beer consumption dropped 1.2%; craft beers’ share of the U.S. market is now approximately 12.7%, representing $26 billion in sales. Experimentation with novel results is part of the expectation in craft-brewing circles. Small breweries are more nimble, producing small volumes of product in changing flavor directions. The high-volume, popular brands are well-aware of the increasing popularity of craft beers with increased emphasis on flavor and uniqueness. Consequently, there is business pressure for even more consistent reproducibility of their own products in addition to an enhanced perception of flavor improvement or novelty. Today’s beer drinkers are far more demanding. This symposium will address three important areas related to beer quality and product development; those areas are: (1) beer flavors (current trends, development, and stability); (2) activities and use of exogenous enzymes in beer-making; and (3) development of strains of brewing yeasts for improvements in sensory quality and other desirable properties. Use of genetic engineering for strain improvements will be overviewed. Beer production as a technical topic is not well-represented at the IFT annual meeting; it is hoped this symposium will assist in drawing interest and participation of brewers to IFT annual meetings.
The Plant-Based Meat Revolution: Developing and Characterizing the Next Generation of Products

When: Monday, 06/03/2019 through Monday, 06/03/2019, 03:30 PM - 05:00 PM

Where: Ernest N. Morial Convention Center - 388-390

Plant-based meat has evolved over the last couple of decades. Consumer expectations and awareness of the environmental impacts of meat production have driven the development of alternatives for regular meat.
 
These new types of meat made from plant ingredients are a growing market segment. According to Nielsen data commissioned by the Plant Based Foods Association, over the past year retail sales of plant-based meat grew 24% while animal meat retail sales grew 2% during the same time period. One of the explanations for this trend is the continued effort from all contributors in this sector to revolutionize meat consumption and develop products that appeal to a wide range of consumers. These products must provide sustainability and health benefits, new flavor discovery, and be tasty and affordable.
 
Lots of research has been conducted to improve the process from crop production to fibrous and juicy plant-based meat. However, in order to continue the growth trend in the plant-based meat sector and create the next generation of plant-based meat products, numerous R&D opportunities remain.
 
This symposium will highlight the latest developments in the production of plant-based meat, from raw material characterization to ingredient processing to high-moisture extrusion cooking and post-extrusion product development. It will also summarize some of the knowledge gaps and technical barriers that still need to be addressed.
 
First, we will introduce plant-based meat, discuss current consumer trends and market opportunities, and create the context for understanding the subsequent talks. We will outline opportunities in plant-based meat, such as the need to address production and scaling bottlenecks, that will be necessary for accelerating the plant-based meat industry.
 
Then we will focus on the raw materials and how the technology of fractionation – including wet processing methods – can be used to extract protein and starch from crops to turn plants into functional ingredients for use in high moisture extrusion.
 
Next we will explore the latest developments in high moisture extrusion to produce plant-based meats. We will show data comparing the texture of extruded plant-based meat to animal meat and discuss possible avenues for controlling and improving the extrusion process to create better texture for plant-based meat.
 
Finally, to complete this symposium, we will present product development strategies to overcome the technical obstacles when working with plant-based proteins in extruded food products. Together, the presentations in this symposium will help attendees understand the processing and food technology that lead to fibrous, juicy, tasty plant-based meat. Continued, collaborative efforts to develop and characterize the next generation of plant-based meat products promise a plant-based meat revolution with positive outcomes and opportunities.
Citrus Oil and Citrus Flavor

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 386-387

Citrus is the most widely produced fruit in the world and grown in more than 80 countries. A wide spectrum of products are obtained from citrus fruits, which are extracted and purified into essential oils, antioxidants, and other compounds. Citrus oils, by-products of citrus juice processing, are among the most popular natural raw materials in flavor and fragrance-driven consumer goods. Carbonates, fruit and chewing gums, beer mixes, toothpastes, perfumes, household cleaners, and many other products partially depend on the citrus oils as flavor and fragrance ingredients. However, the supply side of citrus oils does not look bright. Climate instability is taking its toll on the citrus harvest and global fruit availability. Citrus greening disease or HLB (Huanglongbing) is affecting all varieties of citrus and has had a devastating impact on Florida and other regions including Mexico, Brazil, the Middle East, the Indian subcontinent, and Southeast Asia. The market demand for fresh citrus fruits and citrus oils is as high as always. This symposium will focus on the theme of citrus oil and citrus flavor sustainability.