content tagged as Symposium

41 - 50 Results out of 66
Flavors of Food Protein Ingredients and Their Applications in Product Formulation

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

Where: McCormick Place - N426C

Plant proteins are important protein sources to meet the nutrition demands of the increasing population. Flavor is an important aspect of food ingredients, including protein ingredients, that dictates consumer acceptability of the final food products. Even though great progress has been made in the off-flavor control of soy protein, off-flavor of many plant protein ingredients remains a major limiting factor for their use in food products. Protein ingredients from different sources that carry unique flavor profiles, which can be influenced by the processing and storage conditions. In addition to their intrinsic flavors, protein ingredients interact with flavor compounds and influence the overall flavor profile of the final products when used in formulation or flavor encapsulation. This symposium aims to cover the intrinsic flavors of protein ingredients as well as their interaction with other food components that affect product flavor profiles. The odor and taste of protein ingredients and the effects of processing on protein flavor profile will be addressed in the first two presentations. The first presentation will be an overview of the off-flavor in pulses, which will also provide background knowledge for audiences who are not familiar with protein flavor or flavor chemistry. The second presentation will report the findings from ongoing research on rice protein flavor. Protein-flavor interaction and its influence on food formulation will be discussed in the third presentation. The fourth presentation will report on sensory evaluation studies of plant protein-based food products that are currently on the market. It will provide an understanding of how different attributes of protein ingredient influence consumer liking and how the information can be used in formulation to meet consumer needs. The topics will be of interest to audiences both from the food industry and academia who are working with protein ingredients or sensory evaluation.
Benchmarks, Hurdles, and Metrics to Compare Products and Categories: Is There a Right Way to Set a Standard for Success?

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

Where: McCormick Place - S401ABC

Benchmarking is a tactic to assess how a given product matches up to competitors or standards in the marketplace. It can be used to establish sensory or business practice for the desired user experience. Benchmarking may be used to define fundamental, baseline metrics for a product, which allows for a form of performance tracking over product iterations. The benchmarking approach can be derived from a comprehensive series of quantitative studies all the way through to simple category review done in a small qualitative setting. Depending on the needs and risks, benchmarking can give the business informative design decisions to drive product design and user experience.

The goal of this curated symposium, the third in a series, is to present IFT members with a dialog between industry professionals on truths and myths behind practices that are thought to be commonly agreed upon approaches. In the case of benchmarking, knowing what the category benchmarks are for a given product may help the cross-functional team understand their strategy for product design, development and communication. There is a different point of view that the use of benchmarks that are general can hobble the same product design effort. Different disciplines in product design have varied perceptions regarding the value and approach to benchmarking. 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.

*Our thanks to Compusense for their sponsorship of the Sensory Science track*
Advances and Implementation in Ultraviolet Light Technology in Beverage, Dairy, and Grain Applications

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

Where: McCormick Place - S404A

Ultraviolet (UV) light has been used for decades for disinfecting water, and is broadly applied in Europe and North America. But until recently it has not been adopted for opaque fluids such as liquid foods and beverages. Recently, successful application in juice treatment has demonstrated the feasibility of UV for treating these fluids, and UV technology has started to emerge as a promising non-thermal preservation processes for other beverages. As a non-thermal, non-chemical disinfection technology, UV is anticipated to have minimal effects on product quality, flavor, and nutritive content. UV treatment is effective against food and water borne pathogens, spoilage microflora, spores, and can control pathogen levels to comply with regulatory requirements. The challenge remains that the range of optical and other properties of beverages is extremely broad. Also, each disinfection process may have different microbiological targets, meaning that each UV process has to be developed individually using specific system designs. In each application, three factors must be assessed: the treatment level required for the necessary reduction in target pathogen levels; the impact on product quality; and the regulatory requirements.

UV treatment may also be applied to destroy pathogens and chemical contaminants on solid surfaces, and UV is often used in laboratories to inactivate pathogens in fume hoods. Recently UV has been considered for treating surface toxins on grains, but in this application there are significant challenges in ensuring uniform treatment of an opaque, irregular object. In spite of this, recent research has shown promising results in this application, achieving significant reductions in mycotoxins on the surface of grain. Ultraviolet (UVC) light at 253.7 nm has shown promise as a non-ionizing postharvest strategy for the reduction of fungal and mycotoxin loads on both artificial and grain surfaces. Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as a collaboration between academic, government research, and UV industry experts. This symposium will briefly introduce the fundamental principles of UVC light germicidal effects and present approaches for evaluation of product and process parameters in applications of this technology for liquid foods and solid surfaces.

The first focused presentation will address the commercialization of UVC light application for non-thermal pasteurization of water in the dairy industry and requirements for regulatory compliance with the Pasteurized Milk Ordinance that governs the production of Class A dairy products. The second presentation will discuss UVC disinfection for beverages with low UV transmittance, focusing on juices. The effect of fluid optical properties on achieving required log reduction of food-borne pathogens will be discussed, and inactivation of relevant pathogens will be demonstrated. The third presentation will discuss the application of UV treatment for grain, in order to destroy mycotoxins on the food surface. The presenter will discuss results of a feasibility study of UVC light application to reduce fungal growth and mycotoxin loads on the surface of stored corn and wheat, and detail the challenges of UV treatment of UV treatment of irregular shapes.
Protein Quality and Nutritional Assessment: Global and Sustainable Perspectives

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

Where: McCormick Place - S405AB

Protein, one of the three major macronutrients in our diets, is essential for human growth and health, especially for building and maintaining muscle mass. Protein demand is expected to grow in the future as consumers continue to demand high protein products. In light of environmental and sustainability concerns regarding the current use of animal proteins, and the more recent consumer awareness of the health benefits of plant-based diets and meat alternatives, whether a balance of animal and plant proteins in the diet can meet humans' health needs is of interest.

In this symposium, we will discuss the dietary protein requirements of humans throughout growth, development, and aging and ask several important questions, such as: Are proteins derived from plant sources nutritionally adequate with respect to their amino acid composition and bioavailability? What role can plant proteins play in meeting the dietary protein requirements of humans throughout life? How is protein quality rated and why and when do protein quality ratings matter? What are the regulatory challenges faced by industry in the marketing of foods containing plant proteins?
Food Fraud: Addressing New Standards and Current Challenges

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

Where: McCormick Place - N427ABC

Food fraud or economically motivated adulteration (EMA) is defined as the intentional misrepresentation of the identity or contents of a food ingredient or product for economic gain. It has been estimated that up to 10% of the food supply is affected by fraud, with some of the major targets being dairy ingredients, seafood products, meat and poultry products, olive oil, spices, coffee and tea, and honey. Food fraud can have significant impacts in areas such as food safety, consumer confidence, food quality, brand integrity and business revenue. In order to comply with the Food Safety Modernization Act Final Rule for Preventive Controls for Human Food and new food standards established by the Global Food Safety Initiative, the food industry must be prepared to develop food fraud mitigation plans for susceptible food products. The United States Pharmacopeia and other organizations have developed a number of resources to assist the food industry in developing these mitigation plans. This session will begin with a presentation on the topic of food fraud and its effects on the food industry. The current regulatory requirements and standards related to food fraud will be discussed, with a focus on the Food Safety Modernization Act and the Global Food Safety Initiative. The presentation will also provide information on how to comply with these requirements, including currently available resources. The final two presenters will address examples of specific food commodities that are particularly vulnerable to food fraud: seafood, coffee, and tea. These presentations will examine the specific issues affecting these commodities that make them vulnerable to fraud; the food safety and food quality effects of fraud; commonly used methods for detection of fraud; and how organizations are working to address fraud within these commodities. This symposium will also bring together USP, the leading provider of ingredient standards and Eurofins, the global leader in authenticity testing, to address provide a comprehensive review of the state of food fraud mitigation strategies. Introducing the topic of food fraud, giving background on incidents of food fraud, provide examples on the various types of food fraud and provide guidance on resources which are available to develop a food fraud program. Describing the expectations and requirements from customers through the Global Food Safety Initiative recognized standards, including the documentation requirements for vulnerability assessments and mitigation strategies. We will also review the current capabilities of authenticity testing in detail, including specific analysis types for different products and recommendations on testing strategy for a mitigation plan involving testing.
Whole Genome Sequencing: An Industry Perspective

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

Where: McCormick Place - S404D

As WGS becomes more prevalent in surveillance and regulatory compliance operations, and foodborne illness attribution, there are, however, several areas of continued debate surrounding the use of WGS-based tools. These include but are not limited to standardizing methodologies to determine similarity; appropriateness of retrospective linking of illnesses, establishing insanitary manufacturing conditions; and continued need for reliance on epidemiological and consumption evidence. The session will include a panel of speakers representing academia, government, and industry who will share their technical and regulatory perspectives, and the real-world opportunities and challenges related to the growth of WGS in food safety applications.

This panel will discuss the application of a highly advanced and promising tool in our food production system and consider science and risk-based regulatory approaches and policies to drive public health objectives.
United Nations Agencies and the Role of Food Technology in Supporting Global Food Security

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

Where: McCormick Place - S402AB

More than 2 billion people live below the poverty line and experience malnutrition or food insecurity. Usually, global development programs are not necessarily associated with food science and technology but more so with the improvement of agricultural practices, standard setting across nations through Codex activities, or in rapidly responding to humanitarian crises. However, food science and technology is at the core of the Sustainable Development Goal that aims to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture. This general lack of awareness of the junction between food science and sustainable development results in lack of innovation targeted to foods or food ingredients for humanitarian purposes, their safety or stability; lack of food safety management systems focused on informal markets or small manufacturers in developing economies; and little attention is given to capacity development throughout value chain addition in the poorest sectors of the population. Furthermore, there are no clear venues for food technology professionals to contribute with their expertise and collaborate with multilateral organizations in projects either remotely or locally. For example, WFP feeds 80 million people annually with only a staff of 20 food technologists contributing to the development, distribution and management of the safety and quality of food value chains in some of the planet’s most remote and insecure regions.

The session aims at providing clarity on how interested food technologists could participate either remotely or locally in the various programs managed by UN food agencies. This is a first collective step between these organizations and IFT to find avenues to identify food technology capabilities and resources that can contribute to the strengthening of capacities of local communities that these organizations assist.
Emerging Drying Technologies for Efficient Manufacture of Dried Ingredients for 3D Food Printing Application

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

Where: McCormick Place - S404A

The proposed symposium is the continuation of a very well received symposium held at the IFT Meeting and Food Expo 2017 in Las Vegas, which attracted a significant number of participants. This symposium will further identify, describe and discuss emerging drying technology platforms suitable for efficient manufacture of high quality dried powders as ingredient for development of new food products with the application of 3D printing technology. Depending on 3D printing techniques (powder-based or liquid-based), the powders can be used as a suitable ingredient in its current form or hydrated into a slurry/paste in combination with other ingredients to prepare for a printable ink. The focus is on the development and application of cost-effective emerging drying technologies and their effect on the characteristics of the final product or during usage. These include but are not limited to: drying processes and their influence on product behavior and performance, the effect of emerging drying methods on the microstructure development of food products, ultrasound assisted low temperature drying of food materials for 3D printing applications, and extrusion porosity technology (EPT) drying process for manufacture of porous dried powders. These technologies and their influence on product characteristics will be discussed by internationally renowned experts from research organizations, academia and industry, 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 Pablo Juliano (CSIRO).
Buzzwords Used in Food Labeling and Advertising: Maximizing Success and Minimizing Risk

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

Where: McCormick Place - N427ABC

Purchase intent has traditionally been influenced by many different and often competing factors such as hedonics, brand, cost, price, and perception (e.g. marketing and advertising). To add to this complexity, today’s consumers also consider the origin of their food, including where the raw ingredients are sourced, how the raw ingredients are manufactured, and whether the food or its ingredients are organic or genetically modified. The consumer desire for information and transparency provides an opportunity for food manufacturers to use their product label as a means of communicating the origin, character, and other attributes of a food. In this session, participants will learn about the “buzzwords” that consumers are seeking (e.g. organic, natural, non-GMO/GMO-free, made in the USA, wild-not farmed, free range, grain-fed, antibiotic-free, gluten-free), and how these claims influence purchase intent. Participants will also learn whether these terms are regulated, or at least defined, by the United States (U.S.) Food and Drug Administration (FDA), Federal Trade Commission (FTC), or Department of Agriculture (USDA) and if so, what the conditions for use of the claims are. Finally, participants will be presented with legal cases wherein use of the “buzzwords” has resulted in expensive legal battles for food companies. The information shared during this session is critical for anyone in the food industry who is considering the use of “buzzwords” in or on the labeling of their foods.
Fried Foods in Developing Countries: Consumption, Enrichment, and Optimization for Fat Reduction

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

Where: McCormick Place - N427D

In spite of the recent shift towards baking in place of frying, consumption of traditional fried foods is still prevalent in under-developed and developing countries. This session will explore the current status of various fried foods with focus on latest research data on production practices, consumer insights, optimization of production process for fat reduction, and fiber enrichment of fried foods. There are several factors (such as product formulation and process conditions) to consider in developing optimum nutrient-rich fried foods. A combination effect of these factors can be analyzed and interpreted through optimization. Utilization of fibers and other natural food additives with immense health benefits is possible without compromise of taste and functionality.

*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*