content tagged as Food Processing

11 - 18 Results out of 18
Tales from the Field: Challenges in Implementing Food Processing in Developing Countries

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

Where: McCormick Place - S402ABC

Food processing is underutilized as a means to achieve food security in developing countries. The reasons are many, but one solution is to arm local food processors with relevant skills and resources so countries can be more self-sufficient in feeding their populations. Good practices in domestic food production would stabilize and enhance the food supply, preserve food year round, reduce dependency on imports, add value to commodities, increase profits, satisfy consumer demand, minimize food waste, utilize local resources, and create jobs.

Although emerging nations could benefit greatly from the sharing and implementation of food science principles, real-world execution is not straightforward. This panel discussion seeks to highlight the types of constraints that confront food technologists who provide support for micro, small, and medium food enterprises. The challenges include lack of education and training, poor practices, intermittent or unreliable power sources, inadequate or burdensome government regulations, labor issues, corruption, natural disasters, poor crops, limited access to raw materials, cultural issues, and improperly structured aid projects.

The session will feature case studies from food professionals with field experience in such situations. They can tell many stories, but each expert will focus on specific food processing disciplines.

Donna Rosa will serve as moderator and presenter. She has both a technical and business background and will show how of market analysis and strategy development helped develop and enhance competitiveness of small food enterprises. Rick Stier has extensive expertise in many areas, but will address the challenges of food safety, sanitation, and compliance for this discussion. Ken Marsh, a longtime packaging scientist, will cover practical solutions for selection and application of food packaging. Mark Washburn is an expert in value chains, value addition, food manufacturing, and compliance. He will speak on manufacturing and operational food challenges in developing countries.

Each panelist will present examples from their field work, outcomes, and lessons learned. Tentative questions for discussion include: (1) In your opinion, what is the single most pressing challenge that must be addressed in the area of food security?; (2) How can the food industry (including IFT) take action to realize the potential of food processing in developing countries?; (3) How can young food scientists get involved in feeding the hungry of the world?; (4) What opportunities are there for food technology as a pivoting strategy to promote the development of new businesses through value addition to food?; and (5) How can other disciplines such as agricultural engineering, strategic management, social science, and logistics be leveraged to maximize successful outcomes in small food business creation?
Recent Advances in Dairy-Based Novel Ingredients and Their Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 09:05 AM - 10:05 AM

Where: McCormick Place - S403AB

Success in our industry lies in constantly adopting new and emerging technologies for new product development, quality improvement, and to overcome limitations of current practices. Dairy industry, academia, and government organizations are proactively conducting research in the area of several new technologies and generating novel ingredients and technologies. Recently several new ingredients have emerged as a result of newer technologies, such as separation, extraction, fractionation, modification, etc. These ingredients are considered as game changers for dairy foods and beverage applications. This symposium will highlight novel dairy ingredients, such as edible films, whey permeate, lipid-protein concentrates, etc. The audience will have an opportunity to get firsthand information from the eminent researchers from industry, academia, and the USDA.
How E-Commerce Is Changing the Food Packaging Landscape

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

Where: McCormick Place - S404A

Online shopping for food and beverages is reshaping the grocery market. This new tool for shopping for food and beverages is growing fast since it gives consumers more choice, flexibility, convenience, and affordability compared to brick-and-mortar stores. Food and beverage companies have already recognized that e-commerce is going to transform the retail environment over the next decade. In response they are preparing and positioning for online food and beverage shopping by changing the packaging landscape, since packages for food and beverages will have to work online and offline. The importance of this change lies in packaging being the most important tool to protect food from the outside environment (e.g., oxygen, moisture, light) and from physical damage, to differentiate food products, and to grab the consumer’s attention at the point-of-purchase. Consequently, the growth of e-commerce in the food and beverage sector is affecting the packaging supply chain, how packaging materials are evolving to help address issues of sustainability, product protection, and cost, and how the design of primary packaging is changing to capture the attention of consumers. The symposium will open with an overview of the evolving e-commerce business that includes developing trends that will drive business model changes, packaging materials, packaging design, and new equipment strategies as seen by a 36+ years packaging leader within the food industry who has brought innovative business solutions that enabled growth for a major international food manufacturer. The following two talks will cover the latest industry trends in packaging materials and packaging design that are helping accelerate the transition of food packaging to succeed in e-commerce. Mondelēz International as a food manufacturer and direct-to-consumer seller and UBE America Inc. as a film producer will share their experiences with all attendees through a few case studies. This symposium is expected to provide a better understanding about how e-commerce is changing the food packaging landscape. Furthermore, this symposium will give all attendees the opportunity to interact directly with expert speakers through Q&A at the end of each talk and right after the symposium has ended.
Probabilistic Engineering Approaches to Food Safety, Quality, and Shelf-Life: A Primer on Applications to Moisture-Controlled, Thermally Processed, and Chilled/Frozen Foods

When: Monday, 07/16/2018 through Monday, 07/16/2018, 07:45 AM - 08:45 AM

Where: McCormick Place - S401D

All food manufacturers face great challenges when making decisions ensuring that quality and safety expectations are met for every item, all production lots, and up to the product expiration date. For example, low-acid food manufacturers use pasteurization and refrigeration, water activity reduction, or commercial sterilization to control or inactivate pathogenic bacterial spores. In each case, the alternative chosen should ensure product safety with high confidence. In terms of quality, market success requires meeting expectations when each product reaches its final consumer. Shelf-life estimation requires data on raw materials, processing factors, distribution conditions, and consumer product handling practices. Also necessary is a manufacturing policy on the percentage of products that must retain a desirable quality at the end of their shelf-life (varies significantly but 80% could be typical). Estimations supporting these decisions are inadequate or inappropriate if they are based on typical or extreme values, respectively. The Monte Carlo based approach covered in this primer will illustrate with practical examples the inclusion of data variability.

Safety, quality, and shelf-life estimation tools allowing the inclusion of multiple sources of variability, type of data needed, and the outputs generated will be demonstrated for dry, thermally-processed, and chilled/frozen foods. Attendees participation will be encouraged by asking them to select scenarios of their interest. Those bringing a laptop will receive a PC Excel 2016 spreadsheet to explore multiple scenarios and share findings with the group. The exploration will focus on the effect on the shelf-life of dry fruits of changes in net weight, initial moisture content, storage RH, and the percentage of products meeting the quality target.

The material selected by the speakers for this 60-minute primer (including introduction and closing comments by the session organizers) has been peer-reviewed, presented in seminars in the US, Europe, Asia, and Latin America, taught in graduate/undergraduate courses, and used in 2-day workshops for food industry professionals.
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).
Advances and Challenges in the Design, Development, and Implementation/Commercialization of Novel Food Processing and Packaging Technologies

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404A

The food processing industry and academic institutions are constantly researching and implementing novel technologies, improving existing technologies, and adapting them to new products and new markets. Challenges faced include reducing wastage through increased shelf-life with greater quality retention; better assessment of shelf-life of perishables through the development of novel sensors, intelligent packaging, and accurate monitoring of the cold supply chain; increased energy efficiencies and reduced carbon foot print through equipment and process modeling and optimization; scaling up from laboratory or pilot plant to industrial throughput; incorporating novel nano-scale and other materials into foods, food contact surfaces, or packaging materials; and economically integrating hurdle and combined technologies. Bridging research to commercial development, whether within food processing companies, equipment and instrumentation companies or from academic institutions is challenging

Three Distinguished Lectures from outstanding professionals identified by the Nonthermal, Packaging, and Food Engineering Divisions will shed light into the current advances and challenges in the design, development, and implementation of novel food processing and packaging technologies. The Distinguished Lecturers will contrast the scientific and technological merits of recent advances to the economic and multidisciplinary constraints of the industry. Reflection on previous success stories and an assessment of current research trends will provide attendees with a holistic perspective of the state-of-the art on emerging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
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.
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.