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

content tagged as 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.
A Holistic Approach to Sugar Reduction in Food and Beverage Applications

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

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

With the continued emphasis on sugar content in foods, consumers are demanding more sugar reduction across all food categories. Governments around the globe are adding more pressure by implementing food labels to highlight the amount of sugar on front of the packs or listed specifically as “added sugars” on the nutritional labels. Because of these emerging demands, food scientists around the world are looking into developing and commercializing novel sweetener systems that can not only provide sweetness but also other key attributes, such as texture, shelf life, clean/consumer friendly label, and various other specific characteristics needed from the typical products.
 
The initial presentation of this session will highlight the latest trends in sugar reduction and consumer perception over various ingredient solutions. The subsequent presentations will focus on sugar reduction in three application areas; dairy, chocolate and sweet baked goods. The speakers will outline the key challenges when it comes to replacing sugar and ingredient and/or formulation solutions are available to overcome these challenges. Each presentation will also demonstrate case studies to help illustrate how ingredients alone or in combination can address the challenges of sugar reduction in the different application categories.
An Innovative and Comprehensive Approach to Value Creation From Waste: From Gold Nano Particles to Whey Beer

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

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

With the growing agricultural industry trying to feed the ever-increasing population, the focus has been slowly shifting towards the impact on environment and sustainability, a growing consumer category that places a higher value on sustainable products and concern about where their product comes. In this dynamic consumer base, where trends are influenced by social media, industries are forced to pay attention to sustainability and look for more efficient processing methods and alternative technologies that are more resource friendly and resonate with consumers.
 
In this symposium we will focus on the consumer trends and drivers that are linked to sustainability and influence purchasing decisions and build a better brand image. We will provide a comprehensive approach on selecting an idea or concept from a consumer need and identifying a solution to address that need, and explore how to successfully commercialize these solutions.
One of the two issues we focus on is acid whey generated by Greek yogurt manufacturing. This by-product is currently applied in limited amounts to soil, animal feed, anaerobic digesters, and the drain. These nutrients, however, make ideal substrates for microbial fermentations and the talk focus on utilization of acid whey to create value added products.

The second area of focus explores how chemical and physical methods of nanoparticle synthesis use toxic chemicals in their synthesis protocols. A novel green method to develop gold nanoparticles using agricultural waste materials, such as grape seeds, skin, stalks, and even organic waste generated during the fall season due to the fall of maple leaves and pine needles, to synthesize gold nanoparticle will be presented in this session (AuNP).
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.
Pack It In, Pack It Out: Real-Life Packaging Sensory Design You Can Take With You

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

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

Sensory evaluation is grounded in the five senses, all of which interact, so it is rare to experience one form of sensory stimulus to the exclusion of the others. The senses are how humans have learned to navigate the world. Much of the literature research shows that design factors of packaging and food containers can have a strong impact on taste experience and product evaluation. However, most of this research has mainly focused on how visual appearances steer sensory impressions, including smell and taste.

The goal of this symposium is to present IFT attendees with a practical and relevant presentation by industry professionals in the sensory and packaging space. The discussion will seek to trace the evolution of packaging, to uncover design elements and recent innovations to elevate the consumer experience, and to explore the value of sustainability in the global ecosystem. When planning a research study, packaging is often overlooked, but it is serves a vital marketing function for CPG and FMCG companies. A product’s packaging has several functions besides protecting the contents and expediting transport, handling, and storage: it also serves to grab the attention of trial consumers, to influence their willingness to buy, and even to increase the acceptance of the product for repeat purchase. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to discuss this area and provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
How Humanization and Premiumization Shape Pet Food Development

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

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

The pet food industry has been growing significantly in the past decades, as consumers are paying closer attention to the needs of their furry companions’ food than ever before. Social media exposure is also helping to provide additional transparency around food to consumers. Nowadays, pets typically live longer and eat better, with pet owners increasingly seeking less processed and more natural, premium pet food.
 
Based on Euromonitor 2018, the global pet care market is expected to post dynamic growth compared to most other fast-moving consumer goods (FMGC) in 2018. Two overlapping trends, both in force for nearly two decades and both primarily marketing-driven, continue to influence the infusion of new products and services into the U.S. pet market: humanization and premiumization. To stay competitive, pet food companies need to make sure the food stays up to the trends and also tastes good to meet the demands of a competitive market. Due to the unique nature of pet food research, while the purchasing power is not the with the end consumer, there are a lot of challenges the pet food company has to face on a daily basis.


This symposium will first review current evaluation methods being used in pet food sensory research, then go into novel research on pet enjoyment, followed with the use of traditional and novel ingredients and how they are applied in pet food development driven by humanization and premiumization trends.
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.