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

content tagged as Symposium

11 - 20 Results out of 66
Dialing Plant Protein Functionality for Enhanced Utilization

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 11:15 AM - 12:15 PM

Where: McCormick Place - S403AB

Consumers interested in health continue to view plant proteins favorably. As a result, sales of plant-based foods have seen a sustained growth, 8.1 percent alone since the last year (Nielsen, 2017). However, formulating with plant proteins comes with its own unique set of challenges. As the protein concentration increases in a protein-fortified food, its interactions with its surrounding matrix dominate, e.g. protein-protein, protein-water, or protein-flavor interactions. Secondly, processing parameters chosen during protein extraction and its transformation into the finished product can also influence these interactions and impact taste, texture or stability of the finished food product. Within this context, an understanding of protein’s functionality becomes essential not only to formulate foods with superior sensory characteristics but also to enhance protein utilization in additional product categories. Against this backdrop, this symposium will focus on new fundamental insights that have advanced our understanding of plant protein functionality. Speakers will emphasize new learning in the area of protein-flavor interactions, protein-protein interactions in blends, processing for optimal protein functionality and discuss how the knowledge of functionality can be leveraged for superior application.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
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.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
New Developments in Clean Meat: A New Era in Sustainable Meat Production

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:55 PM - 04:55 PM

Where: McCormick Place - S403AB

Clean meat – meat produced through cell culture – has the potential to address all of the most pressing concerns about industrialized animal agriculture, including land use, water consumption, food safety, antibiotic overuse, and animal welfare concerns. The first public demonstration and tasting showcasing clean meat technology occurred in 2013, with a price tag of hundreds of thousands of dollars per pound. In the intervening half-decade, the field has made tremendous progress – both in technological sophistication and in approaching economically feasible price points. As of the 2017 IFT session on clean meat in June of last year, over a half-dozen companies had launched to commercialize clean meat. Since that time a flurry of activity has occurred, including the genesis of several new companies and the influx of significant venture capital and meat industry corporate venture investment. In this session, we will focus on the developments that have occurred in this fast-moving field in the preceding 12 months. Our speakers include an academic with a long track record of rigorous bioprocess design for large-scale animal cell culture; the food policy expert who is spearheading the collaborative effort for clean meat’s regulatory approval; and the CEO of one of the first-established clean meat companies. The session will be opened and moderated by Dr. Liz Specht, senior scientist with the Good Food Institute, to introduce the concept of clean meat for audience members for whom this is a new concept and to put each speaker’s role in the development of this technology in context.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Hot Topics Session: Clearing the Haze: An Overview of the Edible Cannabis Scene

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

Where: McCormick Place - S404D

Introduction to the regulatory environment of the cannabis and edibles industry and the product development challenges they face.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
What You See and What You Taste: Color-Flavor Interaction in Product Development

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S401ABC

Color influences the taste, aroma, and acceptability of foods and beverages. People are visual and color is used as a clue to identifying foods. Usually, when the color is congruent or appropriate, flavor is often correctly identified. This has been studied across different applications like beverages, white vs. red wine, and spicy salsa. Incorrect coloring will create an expectation that is not matched by the food, resulting in misidentification and decreased acceptability. Using appropriate colors in foods helps to design foods which give expected flavor. Colors also influence basic tastes like perception of sweetness or heat for example, sweetness can be reduced by coloring the beverages with yellow, and this can help with sugar reduction in the application. Sometimes adding unexpected colors can also pique the customer’s interest and hence can be used to one’s advantage. Flavor reduction or enhancement can be carried out in nutritional beverages/foods depending on the requirement.

Color also affects flavor perception depending on how the flavor is inhaled, either orthonasally (by nostrils) or retronasally (by mouth). Also the color may be intrinsic (e.g., colored beverage) to the object being smelled/tasted or extrinsic (package color) and both these can influence the flavor perception. There are different possible mechanisms by which the color-flavor interactions occur and these will be discussed. Cognitive influences also affect how colors and flavors are perceived. So far, little research has been carried out on how cognitive and contextual constraints may mediate color–flavor interactions. The discrepancies demonstrated in previously-published color–flavor studies may reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. Color–flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but the role of higher-level cognitive factors, such as expectations, must also be considered.

*Our thanks to Compusense for their sponsorship of the Sensory Science track*
Please Pass the Alt-Protein: Challenges and Solutions From the Alternative Protein Revolution That Intends to Diversify Our Dining

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:50 PM - 03:50 PM

Where: McCormick Place - S403AB

With a projected 630 million tons of meat production needed by 2050 to feed the world’s burgeoning population, alternatives to land-based meat may no longer be a choice, but a necessity. Get up close and personal with alternative protein pioneers and learn about their motivations, trials, and tribulations as they embrace protein diversity in their own unique way. Each speaker will highlight one or more specific challenges and their current solutions. During a panel session, the speakers will take questions from the audience, allowing for a rich discussion. The challenges will include consumer acceptance, culinary credibility, regulatory, and even production scale up.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Current Innovations, Challenges, and Strategies in Extrusion of Plant-Based Proteins

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:40 PM - 01:40 PM

Where: McCormick Place - S403AB

Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods. This trend can be strongly related to the increased consumer awareness on the role of food products and processes on environment, health, and wellbeing. Extrusion technology offers many advantages due to its multifunctional nature combining several functions, e.g. mixing, shearing, cooking, and cooling, in one unit operation. Extrusion can be leveraged to process a wide range of raw materials with desired product characteristics and functional properties. Extrusion of proteins from various plants (e.g. soy, wheat, or pea) is an example for the application of this technology to design sustainable and functional food products.

Extrusion has been used since the 1960s for making texturized vegetable protein (TVP) and since the 1990s for exploring and advancing high-moisture extrusion of plant proteins, which have been widely used today for making commercial meat substitutes. Especially in the last decade we have seen great breakthrough product innovations, e.g. meatless burgers, schnitzel, or sausages, chicken-free strips, or cheese analog. Although the application of extrusion processing to plant proteins is not a new technology, systematic studies and related know-how and insights in this field are very limited. The protein-based formulations category could use more breakthrough extrusion technology innovation and would greatly benefit from more fundamental research to understand ingredient and process interactions and how they relate to making quality products at affordable rates. This is a great and motivating opportunity for more fundamental and applied research in this field.

The goal of this session is to highlight innovations in this exciting area and present latest results in research and development. The speakers represent different fields, including the food industry, academia, and research institutes, and will give their perspectives of the state of the art and the business. The presentations will highlight relevant topics of protein extrusion, including the use of IP mapping for assessing the latest innovations, product concepts, and design principles, assessment of the product’s environmental impact by life cycle assessment, as well as product development strategies. Leveraging extrusion technology for innovative and new plant protein-based foods will greatly support the consumers desire to shift their diets toward more plant proteins. Learning about extrusion of plant-based proteins and advancing this technology poses a great opportunity area for food technologists to contribute to food security and a sustainable future.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Is It Time to Change the Paradigm for Food Toxicology? Nitrate as a Case Study

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - N427D

Nitrate is an anion produced naturally in the body, it occurs naturally in the environment, and it is also used as a fertilizer as well as a food additive, sometimes together with nitrite. Human exposure occurs readily, since it is part of a normal diet, primarily via consumption of vegetables (typically 60-80%), though nitrate is also found in fruits, dairy products, cured meats, fish, beers, water, and cereals. In recent years, significant human health benefits have been reported for nitrate, especially for cardiovascular effects such as blood pressure, platelets, endothelial function, mitochondrial efficiency, and exercise, as well as those health benefits that are typically associated with a diet high in vegetable content. Historically, going back over 70 years, however, there have been some reported health concerns related to nitrate exposure involving the occurrence of methemoglobinemia, an effect which is now understood to be limited to infants and which is confounded by other factors (e.g., gastroenteritis), as well as being associated with high-dose nitrate exposures in well water. While multiple nitrate toxicity values have been developed by several public health and regulatory agencies (USEPA, 1991; ATSDR, 2015), the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an Acceptable Daily Intake (ADI), but it is the only value unique to food consumption as a source of exposure. ADIs by definition are estimates of a food additive that can be ingested daily over a lifetime without appreciable health risk. The current JECFA ADI for nitrate is 0-3.7 mg/kg-day. However, those consumers around the world with high-vegetable intake diets, such as those on the “Dietary Approaches to Stop Hypertension” (DASH Diet), have nitrate intakes that greatly exceed the JEFCA ADI. Unfortunately, this ADI is based solely on effects seen in a chronic rat toxicology bioassay, which is in turn based on the current toxicology paradigm of using the results of animal toxicity studies to estimate possible human risk. This symposium will summarize the current science on dietary nitrate (and nitrite) as important precursors of nitric oxide (NO), which is an important cell-signaling molecule and potent vasodilator. It will also propose an alternative paradigm of reassessing the potential human health effects of nitrate, seeking to establish an evidence-based, health-protective ADI that takes into account the complexities surrounding nitrate, including effects such as the beneficial physiological role of nitrate and nitrite in maintaining adequate NO levels, the relevance of exposure scenarios associated with adverse effects, differential kinetics by age and species, and the health benefits of diets high in nitrate-rich vegetables and fruits.
The Codex Alimentarius Commission: A Harmonizing International Benchmark for Global Food Trade

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

Where: McCormick Place - S502AB

Codex is an international food standards setting organization of the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO), established to develop international food standards, codes of practice, and other guidelines to protect consumer health and ensure fair practices in international trade in food. Within the parameters of the World Trade Organization (WTO) and the SPS Agreement (Agreement on the Application of Sanitary and Phytosanitary Measures), Codex texts are considered international benchmarks/reference points for national food measures and regulations, and are used as standards against which to evaluate the claims of parties in WTO trade disputes. IFT is actively involved in Codex, providing scientific and technical input at all levels of five Codex committees—the committees on Nutrition and Foods for Special Dietary Uses, Food Hygiene, Food Additives, Contaminants in Foods, and Food Labeling. This session will illuminate for attendees the important role of Codex in international trade, and will inform them on the Codex process, and how outcomes of its deliberations affect world food commerce. In addition to this in-depth introduction to Codex, presenters will address the work of Codex committees in which IFT is involved. Attendees will also learn ways in which they may draw on their own expertise and specific insights to contribute to IFT’s input into Codex.
Recent Advances in Dairy-Based Novel Ingredients and Their Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 09:05 AM - 10:05 AM

Where: McCormick Place - S403AB

Success in our industry lies in constantly adopting new and emerging technologies for new product development, quality improvement, and to overcome limitations of current practices. Dairy industry, academia, and government organizations are proactively conducting research in the area of several new technologies and generating novel ingredients and technologies. Recently several new ingredients have emerged as a result of newer technologies, such as separation, extraction, fractionation, modification, etc. These ingredients are considered as game changers for dairy foods and beverage applications. This symposium will highlight novel dairy ingredients, such as edible films, whey permeate, lipid-protein concentrates, etc. The audience will have an opportunity to get firsthand information from the eminent researchers from industry, academia, and the USDA.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*