content tagged as Symposium

41 - 50 Results out of 63
In May 2016, the U.S. Food and Drug Administration released the final rule to update the iconic Nutrition Facts label in order to reflect the evolution of nutrition science over the past two decades. Most manufacturers and brand owners will need to implement the new label by July 26, 2018. Several items, including the labeling of serving sizes, added sugar, and Daily Values for certain key nutrients will change based on the final rule. These changes will not only impact retail products and CPG companies but also the food-service sector and related companies. Additionally, the FDA is now enforcing the Menu Labeling Final Rule, which requires restaurants and similar retail food establishments to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. At this symposium, experts from various fields (e.g. CPG, food service, or nonprofit organization) will discuss what these nutrition-labeling changes mean to the retail and food service sectors of the food industry. Topics to be discussed include changes to serving sizes, which may have implications for nutrient content claims, changes in the Daily Values for nutrients like fat and some vitamins and minerals, and the addition of added sugars to the label. This presentation will highlight what to calculate and document—not just graphically reformat. For restaurant-menu labeling, we’ll discuss requirements of the regulation and implications for restaurants including collecting and managing records of nutritional analysis; revising, replacing and updating menus/menu boards; employee training; legal review; and recipe development. The impact of these changes on the dairy foods category will also be discussed. While some of these modifications may have a beneficial or neutral effect, other changes will have major implications for how the industry is able to talk about the nutrient contributions of foods to the diet. These topics will be helpful to the product developers as well as professionals working in nutrition, regulatory, marketing, and packaging. Navigating the nutrition labeling waters is a primer for all packaged goods owners including importers and food service operators.
Salmonella contamination in low-moisture foods has been a serious concern in recent years. The strong thermal resistance of bacteria makes it difficult to pasteurize low-moisture foods using conventional methods. This session will introduce recent developments of pasteurization technologies and their applications, and new findings related to the behavior of pathogenic bacteria as affected by water activity.
Recent criticisms around conflict of interest as well as lack of transparency and reproducibility of industry-funded studies have gained media attention over the last few years. Are these legitimate concerns? What are the key factors in maintaining integrity of industry-funded research? Experts will provide multiple perspectives on these topics. In addition, recommendations for improving the image of industry-funded research will be presented.
The world population is increasing at an annual rate of nearly 2%, reaching 8.5 billion by 2030 and 10 billion by 2050. In order to overcome challenges associated with feeding such a rapidly growing population, it is necessary to undertake responsible approaches in food production and consumption and utilize methods to minimize the wastage of foods and natural resources. The term “sustainability” in the food and agricultural industry usually refers to the optimum and efficient use of energy and natural resources, including land, water, and raw materials in food production, and often includes management of a wide range of activities to reduce waste throughout the supply chain. Design and development of innovative energy- and water-saving food processing methods and intelligent packaging systems capable of reducing food spoilage and waste, as well as the use of biobased and biodegradable packaging materials are examples of practical approaches towards meeting the sustainability goals in the food industry.

This symposium will feature distinguished lectures from the IFT Food Engineering, Nonthermal Processing, and Food Packaging Divisions by internationally renowned experts selected by the respective divisions. The speakers will highlight recent advances in the development of novel food processing and packaging technologies to improve sustainability in the food industry. Challenges associated with the design and implementation of these technologies will also be presented and discussed. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
US Food and Drug Administration (US FDA) labeling actions, the demand for cleaner labels, and plant-based eating patterns that include healthy fats and oils are among consumer and marketplace trends that are driving innovation and development in the food industry. In 2015, the US FDA announced the removal of the GRAS status for partially hydrogenated oils (PHOs) and the consequent phasing out of PHOs from foods. The FDA further indicated the need to find solutions for trans-fat replacement in foods. Because regulatory, nutritional, and environmental trends are important market drivers, we could expect that need for not only PHOs replacement, but also a significant reduction of saturates. Originally, oils were not easily accepted as solutions for the replacement of PHOs in bakery applications because of the required functionality of solid fats. However, the industry has discovered that high stability oils such as high oleic oils can be successfully used in many bakery and frying applications. This session aims at providing a detailed overview of the application of healthy oils including low saturated oils, high stability oils, and omega-3 oils in food applications. In addition, improvement of the oxidative stability and functional properties of omega-3 oils in food applications will be discussed. As expected, these healthy oils can be part of reduced saturated fat systems in applications where solid fat functionality is desired. Types of fats and oils used as well as extrinsic structuring materials used are important when structuring fat systems with reduced saturated fats. A structuring tool-box addressing saturated fat reduction in a bakery product (such as pie crust or cookies) based on physical, functional, and sensorial properties, as well as processing parameters of the dough and the final product, will be explained. Representatives from academia and industry will share their research, insight, and knowledge on consumer preferences of healthy oils and fat systems as well as their applications in frying oils, shortenings, and emulsions. This will show a broad picture of the state of the art in the industry and academia, and lead to identification of different opportunities for food applications of healthy oil and fat systems.
Spray drying is still the most common technique used to produce dairy powders with prolonged shelf life. The demand for fortified dairy products and emulsions continues to increase: Tthe infant formula market in Australia alone (including export) grows at more than 45% per annum. Other rapidly emerging markets include specialized dairy ingredients for sports nutrition, an aging population, and improving gut health. The variability of feed compositions, which often comprise heat-sensitive ingredients, require a much better understanding of various pre-treatment options and drying conditions affecting the final powder properties. The production of any spray-dried powders that fail to meet the consumer’s specifications represents significant monetary and resource losses, and increases environmental footprint. This is still a practical challenge faced by the dairy and food industry, as there are specific requirements to meet the demand of increasingly specialized dairy ingredients for application in range of end products including high protein beverages, emulsion-based products, bars, and other such products.
Databases and peer-reviewed articles on sensory and consumer research are full of a lot of significant academic- and business-centric studies that discuss the “right sample size” for any given project. The choice of sample size has huge implications for all aspects of product development since it can impact the overall cost of a project, how expensive the product development time and energy might be, and therefore, whether a given approach will be commissioned or not. The goal of this curated symposium is to present IFT members with a dialog between industry professionals on the real truths and myths behind practices that are thought to be commonly agreed-upon approaches. When planning a product or consumer study, deciding on the number of people (whether panelists or consumers) seems arbitrary, but the truth (or myth) of the issue is much more involved and elaborate than picking a number at random. The literature tells us that the number of people is an essential measure of the power of a research study. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to 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.
In this symposium, three food science or chemistry professors from Europe and the US will present and discuss novel and emerging analytical techniques for detection and characterization of nanomaterials in complex food matrices. The extraction and characterization of Engineered Nanomaterials (ENMs) in complex food matrices pose significant analytical challenges mainly due to extremely small size and aggregation of ENMs, as well as inhomogeneous distribution of ENMs in matrices.

This session will offer a unique opportunity for audience participants to learn about recent progress and applications of novel analytical methods for extraction and separation of ENMs from complex matrices using various devices and methods and novel methodologies and strategies for detection and characterization of nanomaterials using a combination of techniques. The advanced analytical methods that will be introduced in this session include light scattering- and mass detectors (Rudd Peters, Wageningen University), single particle inductively coupled plasma-mass spectrometry (Honglan Shi, Missouri University of Science and Technology), and surface-enhanced Raman spectroscopy, energy dispersive spectroscopy, and neutron activation analysis (Mengshi Lin, University of Missouri).
Insects are an attractive alternative source of high quality animal protein for the food industry with a substantially lower environmental footprint than vertebrate livestock. Insects can be raised very naturally compared with other livestock, without hormones, antibiotics, and steroids; and very cleanly, free from hazards such as pathogens. Insects from farms in the US and Europe do not appear to contain foodborne pathogens such as Salmonella, Listeria, E. coli or Staphylococcus aureus. Although billions of pounds of insects have been produced for the pet food and animal feed industry, a huge global potential exists for viable food and ingredient production from insects. Research is proving that insect farming, processing and consumption a viable option both economically and nutritionally. The private sector is recognizing insects have potential in alleviating problems related to food security and are looking to them for food ingredients, fish meal, emergency food relief, and domestic animal feed.

This session will offer insights into the advances in all aspects of commoditizing insects as ingredients for the food industry, including farming and production, supply chain, processing developments and regulatory and economic aspects of this emerging industry.
The decades-old advice to limit fat in the diet has not only been overturned by the latest Dietary Guidelines for Americans, but will now be further underscored by a review of the term “healthy” as the FDA seeks to modernize regulations for nutrition-related labeling claims. In this session, Dr. Peter Jones, Director of the Richardson Centre of Functional Foods and Nutraceuticals at the University of Manitoba, will discuss the current evidence that links various fatty acids with the major chronic diseases. Emerging science is starting to clarify the beneficial and essential role that unsaturated fats play in healthy diets. Some of the newest science is focusing particularly on monounsaturated fats that appear to have multiple benefits beyond the typical lipid-lowering endpoints usually measured when discussing the role of fats in the diet. Dr. Penny Kris-Etherton, Distinguished Professor of Nutrition at Penn State University, and lipid expert on numerous policy boards ranging from the US Dietary Guidelines to the American Heart Association, will discuss the latest science and how it is being interpreted and translated into public policy and new labeling regulations. This includes the implied nutrient content claim “healthy.” David Dzisiak, oils leader for Dow AgroSciences, will delve into the latest consumer demand for clean labels and products that are “free from” additives or unknown ingredients. This challenges our industry to innovate in such a way that a package of attributes can be delivered that includes taste, function, health, shelf life, and sustainability when possible. The concept of “healthy” is about to take on a multi-faceted meaning as researchers and regulators redefine the term. The discussion of these issues in this session will provide industry with greater insight as they develop new, healthier food products to meet consumer expectations.