Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Symposium

61 - 66 Results out of 66
Dietary Fiber: New Regulations, Methodologies, and Industry Response

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

Where: McCormick Place - S502AB

Activity has accelerated in the arena of dietary fiber measurement and consequent industry response due to recent changes in regulations. The FDA definition of dietary fiber (DF), modeled on that of the Institute of Medicine (IOM), divides DF into non-digestible polysaccharides and oligosaccharides (DP > 3) that are intact and intrinsic in plants; and those which are isolated or synthetic. This symposium will address the issues associated with matching analytical methodology with the ever-changing definition of dietary fiber. Aspects of U.S. dietary fiber regulations, including the requirements for demonstrating physiological benefits of specific fibers, the evolving methodology to meet regulatory requirements, and recommended industry responses will be discussed. The latest developments on the regulatory scene will be presented. The focus will be on new and upcoming information and applicable methods. References to the history of DF and historical methods will be limited to necessary context in the focus on new and upcoming information and applicable methods.
Innovation in Hybrid, High Pressure Thermal Processing for Commercial Manufacturing of Premium Ready-to-Eat Foods and Beverages

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

Where: McCormick Place - S404A

High pressure processing (HPP) is a well-established technology that has successfully carved out a niche in commercial food and beverage manufacturing. However, HPP applied at cold-ambient temperatures is limited in its ability to inactivate all microorganisms, and most notably, cannot inactivate microbial spores. For this reason, HPP cannot be used to safely manufacture products where spores are a concern and is therefore not reaching its market potential. High pressure thermal processing (HPTP), a hybrid-HPP technology simultaneously applying pressure and heat, can inactivate microbial spores and presents an exciting opportunity for innovation in the shelf- and chill-stable, low-acid food categories; particularly in the ready-to-eat meal category. Products with fresh-like attributes, extended shelf-life, and a reduced requirement for chemical preservatives and/or detrimental thermal processes, are examples of why HPTP is an attractive alternative to established approaches used for the preservation of low-acid foods. And while HPTP research dates back some 20 years, developments necessary to enable commercial adoption have been lacking; in particular, engineering developments to make available commercial-scale HPTP systems. Further, translation of fundamental research regarding spore inactivation and the formation of food processing contaminants into tangible information that underpins the development of safe commercial-scale processes has been similarly absent. An additional hurdle to the commercial application of HPTP has been the identification of suitable packaging materials that not only withstand the process itself, but provide suitable barrier properties throughout the shelf-life of the product. However, as the presentations in this proposed symposium will demonstrate, these barriers to commercialization are about to fall, unlocking significant market potential for the delivery of premium and high-quality/value products.

The proposed talks in this symposium will be presented by leading experts from industry. The symposium has been organized, and will be moderated, by Sandra Olivier (CSIRO) and Dr Kai Knoerzer (CSIRO).
Industrial Adoption and Validation of High Pressure Based Minimal Processing Technologies

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

Where: McCormick Place - N426C

Consumers demand mildly-processed foods with enhanced safety, extended shelf-life, and fresh-like quality attributes. High pressure processing enables the food processors to pasteurize or sterilize food products with extended shelf life, develop cleaner label products and reduce food waste. Speakers representing academia, equipment manufacturers and the food industry will discuss high pressure technology principles, high pressure equipment design, and selection and operation for industrial practices. Approaches for microbial validation of high pressure processed foods as well as selection of suitable surrogates for high pressure processed products will be discussed. Practical considerations while formulating products for high pressure processing will also be reviewed.
The Status and Future of In-Place Cleaning, Part I

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

Where: McCormick Place - S401D

The concept of in-place cleaning (CIP) has been commercialized for over 70 years, but many of the basic mechanisms of this approach to cleaning food contact surfaces remain unexplored. This approach to cleaning has had significant impacts on the time and labor for food manufacturing operations, and has ensured uniformity and consistency in cleaning practices. Although CIP processes are very effective, it is currently impossible to ensure that the outcomes are optimum. The overall objective of this symposium is to review the current status of CIP, and explore the research challenges to be addressed. Much of the reviewed interest in the science and engineering of CIP is associated with the mechanisms involved in creating the residues on food-contact surfaces, as well as the mechanisms associated with removal of the residues. Included in the renewed focus is the need to accomplish cleaning with reduced amounts of water, a more conservative use of cleaning agents, and an overall reduction in energy requirements. In multiuse product lines, product and operational losses due to cleaning and changeover are significant and represent an environmental impact of the manufacturing operation. Ultimately, the cleaning process must continue to meet an increasing array of challenges to ensure that food contact surfaces are free of residues that could support creation of biofilms and lead to product contamination.
Technology Transfer Between Academia and Industry: Facing Challenges Associated With Protein Processing and Consumption

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

Where: McCormick Place - S404BC

There is an ongoing gap regarding the transfer of knowledge between academia and industry, which needs to be overcome in order to better address challenges associated with global food security. A major obstacle is to provide the growing global population with sufficient amounts of proteins essential for good health, while maintaining protein quality and bioavailability. Therefore, the current session aims to give concrete examples of successful technology and knowledge transfer, coming from the perspectives of academia and industry within the context of protein processing and consumption. Such examples are not only limited to upscaling from academia to industry, but also to downscaling industry-level problems to the university environment to understand the fundamentals of the problems at hand. The speakers have been selected based on their successes in executing such transfer projects, and will share their experiences and lessons learned with the audience. This includes innovative processing technologies and the application of alternative protein sources (e.g. microalgae, plant-based proteins) for prospective substitution of meat proteins.

The following four cases are presented: (i) Retaining the quality of protein-rich foods using low temperature dehydration technology; (ii) A sustainable and commercially feasible method for enhancing nutrient release and bioavailability of pulses; (iii) Mechanisms to functionalize or restructure alternative proteins for future application in meat-based products; and (iv) Microalgae as an alternative and sustainable protein source.
Blending Science and Craftsmanship: Perspectives on Meat Culinary Innovations

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

Where: McCormick Place - S403AB

Meat and muscle foods have been an integral part of human diet since pre-historic times. The development of meat products from a fire-wood prepared grilled meat to a salt rubbed cured meat, and even further to fermented artisanal and charcuterie-type products showcase a great deal of craftsmanship in food industry. As science and technology progressed, our abilities to understand the complexities of these culinary practices and unraveling the mechanisms behind enhancing the quality attributes and specific traits in each of these culinary practices also emerged. More importantly, recent research studies from Purdue University has revealed the effects of dry aging in beef from a deeper technical perspective. Raw material quality changes have deeply impacted the culinary decisions in the processed food sector and sharing practical tips would be advantageous to future product development efforts. Fabrication efforts from industry shows the hidden potential in the raw material for further value addition and a quality eating experience. Culinary ingredient sector has also witnessed a leap in innovation and process optimization past decade, especially with attempts to create and cater bold and global eating experience. This has tremendously influenced the food industry to create uniform flavorful products on a larger scale. We are at a juncture where on one hand clean label trend is driving the product development efforts while the niche market for artisanal meat products are also ever-increasing. Documenting the science behind culinary approaches and various processing techniques along with deeper understanding of inherent variables will enhance the knowledge of food scientists to look outside-the-box for innovative solutions on product and process developments.

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