content tagged as Symposium

21 - 30 Results out of 81
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?
Formulating With Dairy and Non-Dairy Proteins

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM


According to Mintel, expansion of product offerings that emphasize plants as key ingredients is among the top six global food and drink trends for 2017. Food scientists now have a host of dairy and non-dairy ingredients to select for formulation of new products. Product development requires an understanding of consumer perception, opportunities, and challenges with each of the ingredients. This seminar will include a representative from Mintel to cover data on dairy and non-dairy product launches, consumer perception of non-dairy, and opportunities within the category. A representative from a dairy ingredient supplier will provide information on the types of dairy proteins, applications, methods for assessing functionality, and opportunities for innovation. Finally, a representative from a large food company will share an overview of the challenges in formulating with plant proteins in a variety of products and how ingredient manufacturers can work with food companies to support innovation.
Novel Application of Nanotechnology for Control of Pathogenic Viruses and Bacteria: An Innovative Approach to Food Safety

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

Where: McCormick Place - S401D

Nanotechnology has the potential to revolutionize global agricultural and food systems in numerous ways, and can provide promising insights into potential applications for pathogenic control in food as well as disease treatment in food-producing animals and agricultural plants.

The prevalence of diverse, potentially harmful contaminants in food requires our continual attention. Foodborne diseases are caused by ingesting bacteria, fungi, parasites, or viruses through contaminated food or water, or via person-to-person contact. The Center for Disease Control and Prevention (CDC) estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. The economic impact of five major foodborne bacterial pathogens was estimated to be $6.9 billion in 2000. Due to ever increasing trends in food safety, food manufacturers should take sanitary/ hygienic processes into key consideration. Minimizing the attachment of spoilage and pathogenic organisms to the surface of food processing equipment is one of the major challenges in the fields of food science and biosafety.

The effectiveness of antibiotics has been challenged by the occurrence of dangerous infections that antibiotics can no longer treat, as pathogens are developing resistance to the drugs. There is thus a compelling need to develop mitigation strategies based on the nanotechnology for antimicrobial resistant microorganism in food animals. Modern day agriculture requires extensive application of pesticides and agricultural biocides for preventing and treating microbial origin diseases, vector-borne diseases and other seasonal diseases. Specifically, yield loss in food crop production would have a significant effect on both food availability and food prices thereby directly affecting the global hunger levels. However, wide use of these biocides in the past few decades has resulted in accumulation of copper residues at alarming levels in the soil and in surrounding ecosystem. Strong motivation exists on improving efficacy of current Cu bactericide/fungicide through nanoscale engineering.

The proposed session will help build a diverse community committed to advancing work in the area of nanotechnology for agriculture and food systems, leading to novel ideas and approaches to create a sustainable and safe future. In appreciation of the above multidisciplinary nature, a diverse range of invited speakers will present a comprehensive vision of critical and emerging nanotechnology research advances across the field of agricultural sciences including animals, crops, and food processing, including: (1) development of nanotechnology based self-sanitizing surfaces for the control of human norovirus; (2) nano-engineered surfaces for prevention of microbes and biofilm; (3) copper and zinc based nanoformulations for controlling citrus canker and bacterial spot of tomatoes; and (4) engineering and in vivo evaluation of chitosan-based nanoparticles as alternative antimicrobial agents in food producing animals.
Establishing the Safety of Cellulose Nanomaterials for Food Related Uses

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

Where: McCormick Place - N427D

Nanocellulose research is a topic of increasing interest in multiple fields due to its unique physical properties derived from their nanoscale size such as the high viscosity. However, the use of nanocellulose in food applications has not been approved by regulatory agencies due to questions about its safety and health implications. This session will cover up-to-date information in processing and characteristics of nanomaterials, their behavior in the human GI tract, and the results of toxicity studies. The session will also discuss ongoing and future studies required for regulatory agencies to approve nanocellulose for use in food related applications.
Sugar: Dietary Recommendations, Current Intakes, and the Future of Sweets

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S502AB

The World Health Organization (WHO) has taken a firm stance on “free sugars,” advocating a reduction in the intakes of free sugars to less than 10% of total energy (and preferably to less than 5% of total energy) to deal with the growing epidemic of overweightness and obesity worldwide. In this session, the basis for the WHO recommendations will be discussed, and targets and definitions for sugars that have been adopted in key countries globally will be reviewed. Using national diet and nutrition surveys, the current intakes of total and free sugars will be presented, and the foods that are contributing most to these intakes will be discussed. Finally, challenges in the reformulation of foods and beverages with added sugars will be presented, with some promising solutions presented.
From Lab to Fork: The Emergence of Cellular Agriculture

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

Where: McCormick Place - N427D

“Cellular agriculture,” the ability to produce agricultural products, such as meat, eggs, and milk through the use of biotechnology and cell culture and without the use of animals per se, is being touted as the next big breakthrough for ensuring a sustainable, safe, and ethical food supply. Meats produced via cellular agriculture have been given various monikers such as “cultured meats,” “animal-free meats,” “clean meats,” and “lab-grown meats,” to name a few. As this field of research emerges, it is conceivable that these cultured products could become commercially available in the near future. What are some of the regulatory challenges that will be faced by companies wanting to bring these products to market?

The market introduction of products developed via cellular agriculture poses a myriad of questions from a regulatory perspective. For example, what level of regulatory oversight will be needed? How will it be ensured that these products are safe? Will these products have to be nutritionally equivalent to their conventionally-obtained counterparts? How will they be labelled? When genetically modified (GM) foods were first developed and brought to market, existing regulations had to be adapted and new regulations had to be promulgated and, in some jurisdictions, GM foods continue to be contentious. Similar developments are likely to be needed for the commercialization of products obtained via cellular agriculture.

This symposium will begin with an overview of cellular agriculture: what it is, and the methods and technologies used to develop cultured animal products. The stakeholders involved in advancing the research and development of cultured animal products will be shared, in addition to the challenges associated with the progress of research in this area. Whether the existing regulatory framework in the United States for bringing food products to market can be adapted to support the commercialization of cultured animal products will be discussed, in addition to foreseen regulatory challenges.
Solving Formulation Challenges With Plant-Based Dairy Alternatives

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM


Alternative dairy products are seen as beneficial to consumers for a number of reasons including environmental impact, allergens, overall health, and vegetarian lifestyle choices. However, there are specific challenges and concerns that must be addressed in developing and formulating a nutritious and organoleptically acceptable alternative dairy product. Some of these concerns will be addressed in this symposium, including: (1) nutritional and regulatory concerns, (2) texture gaps and (3)fermentation/culturing challenges. Alternative dairy products encompass a wide range of food products that are derived from plant-based sources such as legume, nuts, grains, and seeds that have been developed to have similar taste, texture and appearance as dairy-based products. They come in forms ranging from milk-like beverages, cultured yogurts, frozen desserts or vegan cheese. Despite concerns from consumers towards dairy products, dairy products are powerful nutritional vehicles that contain important nutrients such as complete protein, calcium, and vitamins. Replacing dairy constitutes a challenge to develop a product that has a similar nutrient package as a real dairy product.

Nutritional aspects of formulating an alternative dairy product will be discussed by Dr. Christopher Marinangeli, Director of Nutrition, Scientific and Regulatory Affairs, Pulse Canada. He will discuss the nutritional attributes of plant-based diets, including, nutritional adequacy or risk of inadequacy, and chronic disease. The presentation will also discuss the regulatory challenges in North America, particularly with plant-based protein, which can affect the ability to communicate the nutritional attributes of plant-based protein to consumers. Another challenge involves product texture. Dairy components are highly functional ingredients as they contribute unique functionality such as gelling, viscosity, and mouthfeel in dairy products. Removing these ingredients will result in a product that is low in gel strength, lacks mouthfeel and may be powdery. Ingredient strategies to build back and optimize texture in alternative dairy products that has a similar texture to traditional dairy products will be shown by Hanna Clune, Senior Food Technologist at Ingredion. Finally, developing cultured alternative products represents a unique challenge from a fermentation perspective. Dr. Mirjana Curic-Bawden from Chr. Hansen will discuss culture requirements for developing a vegan dairy product and some of the challenges associated with it. This symposium will allow the audience to understand the challenges associated with developing vegan dairy products as well as strategies and tools for overcoming these challenges.
Current Nutritional Trends in Immune and Gut Health

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

Where: McCormick Place - S405AB

Diet influences the immune response of individual both systemically and in the gastrointestinal tract (GIT). The effects of various dietary components on immune response continue to be studied and advances made. The effect of immune-active components on immune function can be measured by changes in the quantity and biological activity of numerous immune biomarkers. The impact of dietary interventions and additives (e.g. probiotics) on immune response are a current topic in nutrition research. It is possible to use functional food components to modulate immune response and support systemic and digestive health of the general population.

The symposia will examine this topic from three different perspectives: (1) current research into the immune response of PUFA ingredients in the diet, (2) the science supporting probiotic effects on immune response, and (3) an evaluation of the science supporting commercially available food ingredients affecting systemic and GIT immune response. Inclusion of key ingredients in the diet such as PUFA’s, prebiotic fibers and probiotics have been shown to modulate the immune response both systemically and in the GIT. The key message to be presented is that inclusion of select ingredients in functional foods can have a measurable, beneficial effect on the immune response of generally healthy people.
Characterizing Key Attributes of Various Proteins in Food Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 08:00 AM - 09:00 AM

Where: McCormick Place - S403AB

In recent years protein has become the most important and preferred ingredient by all consumer segments. According to a Food and Health survey conducted by the International Food Information Council (2016), protein tops the list of nutrients people want to consume. In the past two years there has been an increase of about 63% in new products with some kind of protein claim. Globally this number is even higher: approximately 85% (Inova 2017).

Proteins from various sources are increasingly available for application in various food products. Depending on its source, protein plays three major roles in food products: taste, nutrition, and functionality. More and more consumers are interested to learn about value of proteins derived from various sources. This symposium is being organized with the objective of characterizing various properties of proteins derived from different sources (e.g. milk, whey, pea, potato, soy, rice, etc.). Eminent subject experts will provide the latest updates on the research that is being conducted in this area.
Next Generation Sequencing Metagenomics Approaches to Probe the Microbiome Throughout the Beef Chain: From Fundamentals to Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S404D

This session will explore novel findings and methods used to study the microbial ecology of meat production, specifically, the microbiome during multiple segments of meat production. This includes considerations of pathogenic bacteria, microbial resistance, and spoilage bacteria. Studies of the microbiome are possible due to recent collections of large amounts of microbial sequencing data. This sequencing data may be used for bioinformatic tools to analyze and interpret data to identify and quantify bacterial species. There are, however, several considerations related with sampling and interpretation of this data. In addition to sharing recent results in this area. Speakers will provide background about this emerging approach and the important parameters that must be considered around producing and interpreting microbial ecological data.