content tagged as Symposium

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Recently the application of cold plasma has attracted significant interest as an emerging low-temperature process for the inactivation of microorganisms in the food and medical industries. Cold plasma is defined as when a partially ionized gas containing different components like free electrons, photons, radicals, and excited as well as metastable atoms or molecules, whereby the different generated components and their synergistic combination are responsible for the inactivation of microorganisms. Cold plasma can be generated using different sources and process gases which influence the composition of the generated plasma. Due to different ways of generating and applying (direct or indirect methods) cold plasma on a surface, the mechanisms leading to the microbial inactivation can be completely different. Furthermore, the surface the microorganisms are attached to can also influences the inactivation process. Spores of the class Bacilli or Clostridia are extremely resistant towards multiple environmental stress conditions, heat, radiation, and various toxic chemicals. Consequently, bacterial spores are perfectly adapted to survive on surfaces like food products and medical devices, thus being major vector of food spoilage, foodborne illness, and serious human diseases.

The proposed symposium will focus on the different mechanisms involved of microorganism’s inactivation by cold plasma, especially on the inactivation of Bacillus spores. US and international speakers will share their knowledge and research advancements. Speakers will discuss the effect of different surfaces concerning the inactivation of spores during cold plasma treatment as well as the role of the different generated plasma components depending on the gas used on the inactivation process. Spores’ properties responsible for the resistance to cold plasma will be pointed out. Changes in spore properties and the germination behavior following cold plasma treatment will be considered using single-spore methods. With respect to potential cold plasma applications in future, the regulatory status of cold plasma technology in the US food industry will be discussed.
The Food and Drug Administration (FDA) in the United States recently announced the mandatory addition of added sugars as both a value (grams) and a percent daily value (DV) to the nutrition facts label, a change which will come into effect in July, 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). Consumer reactions and recent media attention provide an insight into the new global craze for sugar and highlight the importance and the impact of food labeling on the consumer. Although the intent of the updated nutrition facts label is to help consumers make healthier choices, a growing concern among many food industry executives is whether or not the disclosure accurately communicates useful nutritional information. This symposium will provide a summary of the current research on sugars and health-related outcomes. Further, it will address the rationale for the FDA’s new regulations for sugars, specifically pertaining to both the declaration of added sugars and the DV. The symposium will also highlight the ramifications of these new laws on consumers and their diet, as well as the effects on industry for the management of food labeling and advertising claims relative to sugars. Lastly, the symposium will provide an overview of the global regulations for sugars, highlighting key diversities in differing jurisdictions, and the impact that these targets for sugars have on consumers and the marketplace. If you are interested in understanding more about the updated sugar regulations in the US, Canada, and the EU, and the impact these changes will have on both the consumer and industry, then attendance at this session is a must.
Two pioneers in the field of food texture, Alina Szczesniak and Malcolm Bourne, have recently passed away. This symposium is meant to recognize their enormous contributions to the understanding of food texture and its importance to the food industry

Our first speaker will review the innovations of Alina Szczesniak, the Institute's first female Nicolas Appert Award winner, and the current state of sensory texture measurement.

Our second speaker will review the contributions of Malcolm Bourne and the progress that has been made in the field of instrumental measurement.

Our final speaker will discuss the business impact of texture and the claims that are being made by food producers.
Today, six in 10 of U.S. citizens 15 to 70 years old are cutting back on meat-based products/ingredients, while an additional 17% claim to have totally or largely eliminated them from their diets. Evidence suggests that the move to a more plant-focused diet, and a greater reliance on plant-based proteins in meeting protein needs, is a long-term lifestyle decision that will continues to grow

A unique aspect of this trend is that it is broad, spanning multiple demographic groups, categories, and consumer needs. Scientific literature also supports the healthfulness of more plant-centered dietary patterns, and today’s dietary guidelines are including advice to encourage consumer consumption of more plant foods. This symposium will focus on three main aspects of the trend supporting the future growth of plant-based foods and beverages, with a specific focus on protein: the changing consumer landscape and demand for protein; the state of nutrition science supporting consumption; and the challenges food scientists face when formulating foods designed to be high in protein, and plant based.

Based on new data from a 2016 Health Focus International consumer survey, the first speaker will offer actionable insights into what is driving consumers toward more plant-based diets. This session will explore market growth drivers and profile key consumer groups who are actively seeking plant-based foods, and proteins

The second session of this symposium will focus on the scientific evidence supporting the healthfulness of more plant-centric diets, and its role in reducing cardiometabolic disease risk. While animal foods currently supply the majority of protein in the US diet, nuts, seeds, and legumes are being recommended as sources of plant protein that have been shown to improve multiple cardiometabolic risk factors. Despite advances in pharmacological and surgical management, cardiovascular disease (CVD) remains the number one cause of death worldwide. Consumption of plant foods is associated with lower risk of CVD and Type 2 diabetes. Dietary patterns that emphasize plant foods are recognized in the most recent 2015 Dietary Guidelines.

The third speaker will review food formulation approaches in developing plant-based foods that are high in protein, great tasting, and affordable. Today, food formulators have many plant protein options, but many provide challenges from a taste, functionality and availability perspective. They also differ in key nutritional characteristics that can impact choice and formulation approaches. This session will explore the tradeoffs, sensory challenges, and strategies for developing high-protein foods across a variety of categories, including meat alternatives, snacks, and beverages. It will offer practical insight on strategies food formulators can apply to meet consumers’ health, wellness, and sustainability expectations, while also delivering on taste, texture, and affordability. Analyses of products developed, including sensory evaluation, will be shared as well as key insights from work investigating attributes of products formulated with blends of different plant-based proteins.

This session will conclude with a panel discussion exploring the future of the plant-based trend, including consumer trends, science, and evolving protein technology, and implications for supply-chain development that will shape this trend going forward.
The idea of producing meat using cell culture in a controlled and sterile environment, rather than from slaughtered animals has been discussed for decades. However, the technology to make this vision a reality has only recently come to fruition. Clean meat, or cell-cultured meat, has the ability to address all of the most pressing concerns about conventional animal agriculture, including land use, water consumption, food safety, antibiotic overuse, and animal welfare concerns. In this session, we will discuss the developments that have occurred along the entire pathway to commercialization – from translation between various related fields of academic research to launching start-ups to defining the regulatory landscape for this new category of food products.

Our speakers include a prominent academic researcher, the CEO of the leading U.S. clean meat company, and a food law policy expert – thus spanning the development of this emerging industry from basic research to regulatory approval. The session will be opened by Dr. Liz Specht, senior scientist with the Good Food Institute, to introduce the concept of clean meat, as this will be a novel topic for many members of the audience, and to put each speaker’s role in the development of this technology in context. She will also moderate the discussion following the speakers’ talks, in which audience members will be invited to engage in discussion with all members of the panel.

David Kaplan, PhD, is a Distinguished Professor and Director of the Bioengineering and Biotechnology Center at Tufts University, and is a renowned researcher in tissue, biomedical, and chemical engineering. He is currently advising a Ph.D. student conducting research directed towards cell cultured meat development, and will discuss the potential for translating advances in other academic areas towards accelerating the development of clean meat.

Uma Valeti, MD – a cardiologist by training – is the co-founder of Memphis Meats, which launched in 2015 and within months had produced its first cell cultured meatball. Uma will address the opportunities this field exhibits for entrepreneurial endeavors, the challenges he has faced in launching one of the very first clean meat companies, and an update of the rapid progress Memphis Meats has made in the last year.

Nicole Negowetti, JD, is a food policy expert and former law professor, and she currently serves as Policy Director for the Good Food Institute. She will provide insight on the regulatory roadmap that these new products will have to navigate – addressing questions of jurisdiction, labeling, and food safety – as well as discuss issues of transparency and consumer acceptability.
The symposium will identify, describe, and discuss the latest advances in microwave equipment design and the development of new and emerging applications for this versatile technology.

The processing aim of microwave technologies has generally been for replacing conventional thermal processing applications such as pasteurization, sterilization, and drying of food and non-food items. In food applications the main focus is on maintaining inherent product quality by the volumetric heating and reduction of treatment time. However, the inherent problem of uneven heating has remained a major hurdle that limited the industrial uptake of this technology. Recent research and development in microwave equipment and process design has demonstrated the possibility of circumventing the problems commonly associated with microwave processing, leading to more cost-effective and efficient use of the technology for heating intact fruit and vegetables for insect disinfestation, pasteurization of fruit snacks, and heat treatment of pumpable products.

Microwave design, process performance, optimization, and scale-up of the MW technology will be discussed by internationally renowned experts from research organizations and academia. The symposium is being organized by Dr. Kai Knoerzer (CSIRO), Dr. Mala Gamage (CSIRO), and Emeritus Professor N Y Tran (consultant).
This session will focus on the topics on newly developed technologies for controlled delivery of functional ingredients specifically targeting gastrointestinal (GI) health. More than 60 million Americans suffer from the issues related to the gastrointestinal (GI) tract, costing about $142 billion per year. Research areas related to GI health have recently been garnering a lot of attention, evidenced by the creation of a funding program within the USDA NIFA foundational programs dedicated to the improvement of GI health: Function and Efficacy of Nutrients. Controlled delivery of functional ingredients to targeted locations in the GI tract is critical in maximizing the benefit of the bioactive ingredient. In this symposium, two technical approaches will be presented as a mode for controlled delivery: (1) innovative microencapsulation specifically targeting GI health and (2) structural design of food for controlled delivery of bioactive compounds for GI health.

Although microencapsulation and structural design of food have been widely used in many applications for food, there is a scarcity of research on targeted delivery for GI health. Thus, audiences from academia and industry will benefit from this focused symposium targeting GI health.
Bacterial antibiotic resistance has emerged to one of the top health challenges facing the 21st century. Antibiotics are used for maintaining health and productivity in food animals, and for treating diseases in animals and humans. However, mounting evidence suggests that imprudent use of antibiotics could lead to the emergence of resistant organisms posing significant problems to the food supply. In addition to bacterial resistance, some antibiotics such as carbadox can cause health problems in humans, including cancer, if their residues are present in the food. Although the US National Residue Program for Meat, Poultry, and Egg Products reported minimal violations for the presence of antibiotics in the food supply in the recent years (given the number of samples tested), reports, although scanty, indicate that there is the likelihood that these compounds end up in animal products. Given the impact of antibiotics on human health through resistance and residues, this joint symposium by the IFT Muscle Foods and Food Microbiology divisions aims to deliberate on some of the sensitive questions on the issue, and discuss the role of scientists, federal agencies, veterinarians, and industry professionals to reduce the impact of antibiotics on human health. The speakers will present and discuss the food safety, epidemiology, therapeutics, and livestock production perspectives. The selected speakers are experts on the topic and have contributed significantly to the understanding of antibiotic resistant bacteria and residues in seafood and animal-derived foods.
The food industry in the U.S. is implementing new changes with regard to food labeling and nutrition and supplemental facts labels, some of which have not been changed in over 20 years. These modifications are rapidly coming into effect by July 2018 (or 2019 for manufacturers with less than $10 million in annual food sales). One such important alteration relates to dietary fiber, specifically pertaining to: (i) its new definition, (ii) the list of acceptable fibers and, (iii) the current daily values associated with dietary fiber. Importantly, each of these factors may differ amongst jurisdictions, and so, while industry is preparing to adhere to new U.S. regulations over the next year, ensuring that products comply with regulatory requirements for differing jurisdictions can be a daunting task. This symposium will provide information from the FDA on the new regulatory requirements for dietary fiber in the U.S., and further explain the scientific review process for determining whether a new fiber provides a beneficial physiological effect. From a Health Canada perspective, the ways dietary fiber is regulated will be explored, including the required scientific evidence to demonstrate a dietary fiber’s health benefit. Further, a global comparison of fiber regulations will be explained, delving into the impacts for consumers and industry. If you are interested in understanding more about the updated fiber regulations in the U.S., Canada and the EU, then attendance at this session is a must for you.
The acceptable daily intake (ADI), defined as the amount of a food additive on a body weight basis that can be ingested over a lifetime without an appreciable health risk, has been an important tool for food additive risk assessment for over 50 years. Deriving the ADI involves the selection of an appropriate intake threshold from chronic animal toxicity studies or human studies and applying safety factors to account for metabolic differences between animals and humans (interspecies differences) and human variability (intraspecies differences). Typically, a default factor of 10 is assigned to each of these parameters and multiplied together, resulting in a total safety factor of 100. While additional safety factors may be used to account for deficiencies in the available scientific evidence, the default safety factors may be revised to account for the mode of action of the food additive in animals and humans by using chemical-specific adjustment factors (CSAFs). Established using studies that characterize the toxicokinetic and toxicodynamic differences of the food additive between humans and animals and/or within humans, CSAFs are useful tools to define the safety of a particular food additive and refine the estimated ADI, accordingly.

This symposium will present considerations for deriving and utilizing the ADI in food additive safety evaluations. Specifically, practical implications and challenges of developing studies to support food additive safety assessments will be discussed, with a focus on those studies required to define CSAFs. Additionally, the application and validity of utilizing CSAFs to derive an ADI will be presented using a recent case example.