content tagged as Product Development

1 - 10 Results out of 40
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.
Recent Developments in Application of Membrane Filtration Technologies for Cheese and Beverage Manufacture

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

Where: McCormick Place - S502AB

In recent years, membrane technologies have been widely used in the manufacture of various foods and beverage products. Per recent announcement from the Food and Drug Administration (FDA), ultrafiltered (UF) milk will be permitted in the manufacture of Standard of Identity (SOI) cheeses. This opens-up very exciting opportunity for cheese manufacturers. This symposia will provide a platform to discuss a range of opportunities and challenges for application of membrane technologies in the cheese industry as well as in the wider food industry. The symposium will also cover the regulatory aspects of this technologies in various product categories.
How to Use Strategic Thinking to Navigate Consumer, Beverage, Food, and Flavor Trends

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N426C

Food industry players must understand the issues influencing food, flavor, and beverage trends in order to successfully navigate them and uncover white space not yet explored. Influencers including consumer and health forces will be discussed as they pertain to the shaping of marketplace trends and how they impact the creation of new products and menu items. Participants will be able to better recognize and predict the opportunities and pathways for making food and beverage products and menu items successful in the marketplace. Equally important is the ability to recognize and adapt to upcoming changes in trend direction as the recovery unfolds and to differentiate between long and short-lived trends.

There is strong evidence that consumers are moving out of the economic crisis both emotionally and behaviorally. The food and flavors, consumer, and beverage patterns all note more extreme behaviors and activities; a sense of risk taking, playfulness, courage, and vulnerability. The swings in behavior and desire are simultaneously wider and more extreme in nature. It also paints a more complex landscape to have to navigate, but at the same time more freedom to focus in areas of interest or expertise for the industry.
The Ice Bucket Challenge to Develop New Food Technology Platforms

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

Where: McCormick Place - S402AB

Most of the development and feedback from consumer research in new product platforms has evolved after the launch of beverage home appliances, however innovative platforms are emerging in the market and along with them the challenge of assessing the relevant attributes of the innovative product platform. Limitations when looking for appropriate reports, literature, methods and comparisons among different markets, limits the strategy of product launches and therefore opens the opportunity to scout/screen new experiences and attributes that consumers are looking in innovative product platforms across countries. The session includes the scouting of product market data, buying drivers, new product line concepts, and product dynamics.

Additionally, alternative nutritious ingredient sources are of the most importance due to the foreseen sustainable limitations of nutrients coming mainly from animal origin. Therefore the search for alternative highly nutritional sources and the development of new products with such ingredients, are one of the main drivers to fulfill the gap of innovative products with a high nutritional value. Additionally, fresh products, such as ready to bake products are highly desired by the consumer because they are commonly less processed food. As nutrition, flavor, and mouthfeel are the most important characteristics for product likeability, this opens the opportunity to develop new product lines and appliances that can deliver nutritious and delicious meals. This session summarizes the opportunities/challenges in the development of new food technology platforms and the scouting of consumer preferences on healthy, nutritious products.
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: 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.
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.
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.
Innovations in Cost Reduction for the Cheese Industry

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N427ABC

Milk production, prices, and imports have risen steadily to meet growing demand across regions like Asia, Africa, and Latin America; in the coming years it is expected that the global demand for dairy products will outpace the supply putting further pressure on the prices of dairy ingredients and the ability of manufacturers to formulate cost efficient and affordable products. Driven by the increasing number of fast food restaurants, food outlets, dining restaurants, and households across the globe it is expected that the global demand for cheese and cheese products will pass the $105 billion mark by 2019, up from $72 billion in 2012.

This growth represents challenges and opportunities for cheese manufacturers who need to address formulation cost, functionality, and processing efficiencies while maintaining the good eating experience in their cheese products. Furthermore, there is a trickle-down effect of prices on products derived as a result of cheese making such as whey protein isolates and concentrates. In this session, researchers and manufacturers will learn how to overcome these challenges by understanding the functionality of different ingredients, how different manufacturing practices/methodologies and equipment can impact efficiency and yield and how they can orchestrate all three to achieve cost reduction or yield improvement. Scientists and engineers from Agropur, Ingredion Incorporated, and GEA will present on the market trends, industry challenges, the latest technologies and ingredients, and how they can be used and incorporated in the present cheese making processes to address costs while maintaining functionality and eating experience. Participants will gain a greater understanding of both existing and new ingredients, technologies, and additives that would enable them reduce costs, improve yield, and increase profitability in a highly commoditized business.
The Safety, Regulatory, and Claims Status of Phytonutrients When Added to Food/Dietary Supplements

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404D

The U.S. Food and Drug Administration (FDA) stated in 1958’s Food, Drug and Cosmetic Act (FD&CA) that foods and food ingredients are primarily been consumed for taste, aroma, or nutritive value, or some technical function such as to preserve the finished food, or provide thickening, stabilizing, or other attributes. However, as our scientific understanding of the intricate ways components of food interacts with the myriad numbers of tissue and bodily systems, foods are being formulated to optimize the positive relationship between the human body and the foods we eat, either through genetic modification or through isolation and purification. Plant components, termed phytonutrients, can function as antioxidants in the body, while others can increase endogenously produced antioxidants or can modify the immune, liver, and nervous system. But at what point do statements touting “positive benefits” become claims that must be substantiated by clinical trials? When does the isolation of phytonutrients alter the safety profile such that safety studies need to be conducted on the isolate? And what is the legal standing of the newly isolated phytonutrient: is it still considered a food, or is it now a new food ingredient or, based on the claims, is it a drug?