content tagged as Symposium

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This session will introduce Panax ginseng Meyer, widely known as an energy-boosting material, as a potential functional food component, and discuss how to expand the market boundaries by improving sensory acceptance of food products containing Panax ginseng Meyer.

The session will open with the current status of literature on health benefits of ginseng, specifically Panax ginseng Meyer, by Dr. Chang-Won Cho, who is a Principal Researcher at the Korea Food Research Institute and actively involved in research on the improvement of biological defense system by ginseng. The second presentation will discuss the CODEX Alimentarius status of ginseng and the distinctive Asian food culture that uses ginseng as functional food item. We will then explore the flavor issues and sensory properties of ginseng, which may consequently affect consumer acceptance of ginseng-containing foods. The session will conclude with the final presentation on the development of novel food products, such as ginseng-containing snack products, widely accepted by the global market.
FDA’s Food Safety Modernization Act (FSMA) went into effect on September 19th, 2016. The law marks a major shift in food safety from a reactionary framework to one that is more prevention and compliance focused. This paradigm shift impacts not only new product and process development, but also renovation and productivity initiatives. Even food-preservation processes, historically deemed safe, receive higher scrutiny under new Regulatory framework. A case in point is acidified foods. Traditionally, foods formulated to pH below 4.6 were considered safe as the acidic environment was considered a barrier to pathogen growth. However, acidified foods are not exempted from 21 CFR 117. An expert panel of speakers will share insights and provide additional clarity on developing FSMA-compliant acidified foods.

As a collaborative session organized by Product Development Division and Quality Assurance Division, we have worked diligently to bring in speakers from industry and academia who are at the front lines of implementing FSMA: product developers, quality assurance, regulatory, consultants, food industry professionals, and academics.
Today, consumers are now paying more attention to labels than ever. Health-conscious consumers are looking for fewer calories and simple ingredient labels. One way of meeting these new consumer needs is through reducing sugar content while maintaining a similar sweet taste perception through the use of simple, natural, and non-nutritive sweeteners.

Sugar contributes not only to sweet taste but also to the flavor and texture of foods. Successful sugar reduction depends on a keen understanding of sensory perception of sweeteners and impact they have on food formulations.

This session will provide an overview of sensory techniques used to understand the fundamentals of sweet taste perception. These sensory techniques will be used to investigate the sweet taste perception of sweeteners, both individually and in blends. In addition, attendees will gain insight on how other sensory modalities (touch, sight, sound, and smell) of a food system can be used to achieve a sucrose-like sweet taste perception.

Because sweet taste perception cannot be uncoupled from the consumer experience, this session will also explore the symphonies and dissonances of what consumers see on the label and what they experience in the mouth and ultimately what they desire.
Protein fortification is a global and growing trend within the food industry. The inclusion of protein is not always straightforward and properties, including solubility, texture, astringency, and lack of functionality are some of the limiting factors. Hydrolyzing proteins with proteases can solve some of these hurdles by increasing solubility, adding functionality, altering texture, and reducing astringency. However, protein hydrolysates may be bitter, limiting their widespread use. Factors such as peptide length, peptide hydrophobicity (Q-score), and the hydrophobicity of the C-terminal amino acid in a peptide are reported in literature. Traditional as well as novel proteases can be strategically tailored to optimize properties. This session will describe an ideal way that new proteases can be employed to achieve targeted properties. Through collaboration between the protein ingredient industry and the enzyme industry, the development of a more valuable hydrolyzed protein ingredient can be created that optimizes these competing properties. The optimal approach is to work backwards, first through defining the target application category for the ingredient; defining specific critical performance hurdles for the protein solubility, thermal stability, flavor, and astringency and nutrition; and then, through experimentation, employing proteases with known cleavage behavior to achieve these specific goals.
Phytonutrient-dense ingredients subjected to heat during conventional drying processes undergo a reduction in quality, including, but not limited to, nutrient degradation, oxidation, and sensory characteristics. This symposium will introduce novel drying processes which are being examined for their use in drying nutrient-sensitive ingredients. Foods which are particularly rich in phytonutrients include fruits and vegetables such as blueberries, strawberries, oranges, carrots, beets, and spinach. Phytonutrients, or phytochemicals found in such foods, include carotenoids, ellagic acid, flavonoids, resveratrol, phytoestrogens, and more. Many of these compounds act as antioxidants and are physiologically beneficial. Due to the perishability of most produce there is a demand for a longer shelf-life and also for more convenient ways to consume fruits and vegetables. Dehydrating these whole foods renders them shelf-stable, lighter, and easier to eat on-the-go. Traditional drying methods use heat which may degrade these sensitive nutrients, potentially decreasing the benefits that may be reaped from consuming such products.

However, Radiant Zone Drying, Ultrasonic Processing, and Vacuum Microwave drying have been identified as novel drying processes that efficiently preserve sensitive nutrients resulting in higher nutritional and sensory quality when compared to more traditional methods. These novel dehydration methods quickly dehydrate foods without destroying nutrients, are cost effective, and most importantly, result in a higher quality product. Foods can be dried as whole or as pieces, or into powders, and can be consumed as is or incorporated into other products. Furthermore, these processes provide an opportunity to produce high quality, lower cost ingredients that can be used in the development of new products and in the improvements of existing one.

This symposium will first introduce Infidri, or Radiant Zone Drying, including an overview of the process, applications for the technology, current research on microbial lethality, and data on vitamin retention. Next, an overview of Vacuum Microwave drying and its benefits will be examined, including its ability to produce high quality, lower cost ingredients at a reduced volume and weight that can be used in the development of commercial products and military rations. Following this will be a presentation on ultra sound-assisted drying methods, including a related quality retention study which demonstrates its ability to remarkably improve texture, drying time, and rehydration. Lastly, a case study will be presented which will showcase how novel dehydrated products have been used in the development of a shelf-stable beverage, which will include results from storage studies, sensory evaluation, and nutrient retention.
The production of meat products to address consumer concerns with phosphates and conventional antimicrobials has necessitated a search for alternatives that balance regulatory requirements with FSMA, food safety, and quality, while addressing consumers’ desire for recognizable and short-list labels. An overview of phosphate functions and alternatives, in addition to a discussion on clean-label antimicrobials and the hurdles to successful implementation, will be provided. The latest research and the regulatory status of clean-label ingredients will be shared. Practical applications and realistic expectations will be reviewed in order to improve the chances for success when formulating with clean-label antimicrobial ingredients.

Finally, a roadmap for the use of High Pressure Processing in meat products to address market and consumer demands will be discussed.
Scientific evidence suggests that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and other plant-based foods is associated with reduced risk of developing some chronic diseases. Bioactive compounds in fruits, vegetables, and whole grains may, in part, be responsible for their health benefits. Recent research demonstrated dietary patterns play important roles in reducing the incidence and prevalence of chronic diseases. This symposium will bring together three world-renowned experts in bioactive compounds, nutrition, and human health, and will provide a forum for discussion and debate about the potential beneficial effects of bioactive compounds for chronic disease reduction.

The first presentation of the symposium will discuss current research on health-promoting synergies and interactions of bioactive compounds and nutrients in whole foods in the prevention of chronic diseases, and focus on the mechanisms of action. The second presentation will discuss the importance to human clinical trials in the assessment of bioavailability of bioactive compounds and their function will be discussed in the third presentation. The third presentation will discuss intersections of food, nutrition and health in product development of functional foods, and to present domestic and international regulatory challenges and hurdles for food industries. Concluding remarks will include thoughts on research needs and clinical considerations for the food industry to ensure delivery of health opportunities to consumers.

This symposium is being organized by the Nutrition Division and co-sponsored by the Program Committee of Phi Tau Sigma – The Honor Society of Food Science and Technology.
The United States is one of the leading producers of quality poultry and is regarded as a global leader in poultry exports. Recent US poultry production estimates indicate an increase in the value of chicken sales and an increase in the value of egg and turkey production. Since July of 2011 new performance standards have been established by the USDA-FSIS in response to national baseline studies that required routine testing for Salmonella and Campylobacter in all poultry-processing plants, where the percentage of Salmonella-positive samples must be below 7.5% and Campylobacter-positive samples should be less than 10.4%. In addition, in response to curbing the phenomenon of antibiotic resistance in animal production, on June 3, 2015, FDA announced the final rule on the Veterinary Feed Directive (VFD) that established requirements relating to distribution and use of VFD drugs and animal feed containing such drugs. With the federal specifications of implementation of more rigorous pathogen reduction standards, it is necessary for the poultry producers, and the meat and egg processors to employ new/alternative or additional interventions for effective control of Salmonella and Campylobacter throughout the pre- and post-harvest poultry safety continuum. Therefore, it is crucial to ensure that poultry producers and products and egg processers are equipped with scientifically validated information to enhance microbial safety, including multidrug resistant bacteria. This session includes an overview of microbial safety and quality of West Virginia locally processed poultry meat followed by an updated research of control strategies on Salmonella/Campylobacter on chicken carcasses, parts, and eggs. In addition, alternative strategies that have the potential against multidrug resistant bacteria in poultry will be presented. Following that, the role of antibiotics on poultry egg microbial safety will be discussed. Finally, an industry scale in-plant validation study of antimicrobial application in various poultry processes will conclude the session. The invited speakers will represent expertise from the food industry, government research institutions, and academia.
The fat conversation is shifting. With the most recent public health recommendations now focusing on the type of fat, rather than the amount, consumers, policy makers, and food manufacturers are reassessing the role of dietary fat in the foods we eat. For food manufacturers, formulating products with the right types of fat has become paramount and can have far-reaching implications from an R&D, marketing, and sustainability standpoint. In this session, we’ll start by taking a closer look at the research behind dietary fats with Penny Kris-Etherton, PhD, RD. Dr. Kris-Etherton will look at the latest health recommendations and their implications on the food industry – including the latest on food-labeling initiatives. We’ll also detail new consumer research from the Hartman Group on awareness and perceptions of dietary fats and share insights on foods that consumers view as sources of “good fats.” Finally, we’ll take an in-depth look at the fat and oil category from a retail perspective. Consumerologist and food marketing expert Phil Lempert will provide insights on what’s new in the fats and oil category of retail – including products that resonate with consumers. Mr. Lempert will also share case studies of recent, successful product launches in the category with key learnings and implications, including new ingredients formulators should be aware of – and provide an overview of on-pack claims and its influence on purchase decisions.
The proposed symposium will discuss the latest advances in drying technologies for efficient manufacture of high-quality dried food products and ingredients. There is a growing interest in the development of new/novel drying concepts to meet the continually emerging challenges and new opportunities beyond the capabilities of the existing conventional drying technologies. A number of studies have explored and developed innovative technologies which take advantage of combining other physical phenomena (e.g. ultrasound, electromagnetic field, and pressure) to overcome the limitations of conventional technologies. The focus is on the development of new non-thermal drying concepts for a more cost-effective and efficient process and in improving the quality of food products through efficient and gentle processing. These include but are not limited to: (1) ultrasound-enhanced drying of food, (2) combined drying processes for better control of product quality, (3) combination of heat transfer modes for an energy-efficient drying process, and (4) novel application of ultrasound for on-line control of dehydration. These technologies will be discussed by internationally renowned experts from research organizations and academia, 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 Kai Knoerzer (CSIRO).