content tagged as Public Policy

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Healthy Oils: The New Go-To Ingredient for Health and Function

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

Where: McCormick Place - N426C

A paradigm shift is occurring as global dietary guidance and regulatory action moves to encouraging optimal amounts of “good fats” in the diets of consumers. Quickly accumulating nutrition research is driving this trend and innovation throughout the food chain is making the development of new oil ingredients possible. This session will examine the latest science driving the trends on healthy oils, review the biggest regulatory and policy changes coming on fats and oils in over two decades, and delve into the innovations that will allow product developers to create healthier, tasty, functional products.

Dr. Cyril Kendall, an internationally respected researcher at the University of Toronto who specializes in healthy diet patterns, will discuss how an ever-growing body of nutrition research is showing that poly and monounsaturated fats should not only be used to replace trans and saturated fats in the diet, but how they also confer independent health benefits. Since dietary fats and oils constitute about one third of our daily calories, this is a significant development for the very large, and growing, population afflicted with cardiovascular disease, diabetes, and obesity. Public policy groups and regulatory agencies are in the process of implementing the first major update in over two decades of package labels. Patricia Kearney, President of PMK Associates, Inc. and former Chief of Staff of USDA, will address how FDA and USDA will integrate efforts on back of pack nutrition labels and GMO labeling, discuss which foods might use the claim “healthy,” and how a new structure for establishing the next Dietary Guidelines for Americans could affect product development in the future. The demand for healthy, functional and tasty products is on the rise. Innovative technologies using advanced breeding techniques and customized blends of new generation oils create functional ingredients that can help companies meet this demand. Christopher Nowlan, who as a senior oil products manager at Dow DuPont, Inc., is a food chain expert on areas from seed development to end use products. He will talk about the use of new techniques used to develop GMO and non-GMO seeds, traceability, new oil blends, and customized ingredients.
Whistleblower Protections Under FSMA: Food Industry and Legal Perspectives

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

Where: McCormick Place - S502AB

As the FDA focuses on the development and implementation of food safety rules under the Food Safety Modernization Act (FSMA), the Occupational Safety and Health Administration (OSHA) is responsible for implementation and enforcement of FSMA’s Whistleblower Protection Provision (FSMA Section 402). The FSMA Whistleblower Protection Provision “prohibits entities engaged in manufacturing, processing, packing, transporting, distributing, receiving, holding, or importing food from retaliating against employees for engaging in certain protected activities, including reporting alleged violations of the FD&C.” The protected activities may include “providing information relating to any violation of the FD&C or any act that he or she reasonably believed to be a violation of the FD&C to: − the employer, − the Federal Government, or − the attorney general of a state, testifying, assisting, or participating in a proceeding concerning a violation of the FD&C; or objecting to or refusing to participate in any activity that he or she reasonably believed to be in violation of the FD&C.” In contrast to the significant outreach efforts expended on the food safety rules in FSMA, section 402 is neither well known nor understood, and many questions remain. For example, is a food testing laboratory a covered entity? If an employee objects to “re-dating” or selling “expired” food products, does that constitute a protected activity?

Many IFT members are “employees” of food “entities” and serve as representatives for their employers in decision-making processes. This symposium is designed to help all attendees understand the Ins and Outs of FSMA whistleblower protection.
Is It Time to Change the Paradigm for Food Toxicology? Nitrate as a Case Study

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

Where: McCormick Place - N427D

Nitrate is an anion produced naturally in the body, it occurs naturally in the environment, and it is also used as a fertilizer as well as a food additive, sometimes together with nitrite. Human exposure occurs readily, since it is part of a normal diet, primarily via consumption of vegetables (typically 60-80%), though nitrate is also found in fruits, dairy products, cured meats, fish, beers, water, and cereals. In recent years, significant human health benefits have been reported for nitrate, especially for cardiovascular effects such as blood pressure, platelets, endothelial function, mitochondrial efficiency, and exercise, as well as those health benefits that are typically associated with a diet high in vegetable content. Historically, going back over 70 years, however, there have been some reported health concerns related to nitrate exposure involving the occurrence of methemoglobinemia, an effect which is now understood to be limited to infants and which is confounded by other factors (e.g., gastroenteritis), as well as being associated with high-dose nitrate exposures in well water. While multiple nitrate toxicity values have been developed by several public health and regulatory agencies (USEPA, 1991; ATSDR, 2015), the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an Acceptable Daily Intake (ADI), but it is the only value unique to food consumption as a source of exposure. ADIs by definition are estimates of a food additive that can be ingested daily over a lifetime without appreciable health risk. The current JECFA ADI for nitrate is 0-3.7 mg/kg-day. However, those consumers around the world with high-vegetable intake diets, such as those on the “Dietary Approaches to Stop Hypertension” (DASH Diet), have nitrate intakes that greatly exceed the JEFCA ADI. Unfortunately, this ADI is based solely on effects seen in a chronic rat toxicology bioassay, which is in turn based on the current toxicology paradigm of using the results of animal toxicity studies to estimate possible human risk. This symposium will summarize the current science on dietary nitrate (and nitrite) as important precursors of nitric oxide (NO), which is an important cell-signaling molecule and potent vasodilator. It will also propose an alternative paradigm of reassessing the potential human health effects of nitrate, seeking to establish an evidence-based, health-protective ADI that takes into account the complexities surrounding nitrate, including effects such as the beneficial physiological role of nitrate and nitrite in maintaining adequate NO levels, the relevance of exposure scenarios associated with adverse effects, differential kinetics by age and species, and the health benefits of diets high in nitrate-rich vegetables and fruits.
The Codex Alimentarius Commission: A Harmonizing International Benchmark for Global Food Trade

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

Where: McCormick Place - S502AB

Codex is an international food standards setting organization of the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO), established to develop international food standards, codes of practice, and other guidelines to protect consumer health and ensure fair practices in international trade in food. Within the parameters of the World Trade Organization (WTO) and the SPS Agreement (Agreement on the Application of Sanitary and Phytosanitary Measures), Codex texts are considered international benchmarks/reference points for national food measures and regulations, and are used as standards against which to evaluate the claims of parties in WTO trade disputes. IFT is actively involved in Codex, providing scientific and technical input at all levels of five Codex committees—the committees on Nutrition and Foods for Special Dietary Uses, Food Hygiene, Food Additives, Contaminants in Foods, and Food Labeling. This session will illuminate for attendees the important role of Codex in international trade, and will inform them on the Codex process, and how outcomes of its deliberations affect world food commerce. In addition to this in-depth introduction to Codex, presenters will address the work of Codex committees in which IFT is involved. Attendees will also learn ways in which they may draw on their own expertise and specific insights to contribute to IFT’s input into Codex.
A National FSMA Training, Outreach, and Implementation Strategy for the Produce Industry, Part I

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

Where: McCormick Place - S501ABCD

Recognizing that one size doesn’t fit all when it comes to training, USDA NIFA and FDA CFSAN collaboratively established the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Program, as mandated in Section 209 of FSMA in 2015. As mandated in FSMA, this competitive grant program provides food safety training, education, extension, outreach, and technical assistance to owners and operators of farms, small food processors, and small fruit and vegetable merchant wholesalers. Grants issued through this program provide funding for a National Coordination Center (NCC) and four Regional Centers (RCs), to extend food safety education, training, and technical assistance to specific audiences.

To provide a variety of training formats shaped by product, region, size and other factors, USDA NIFA and FDA CFSAN added to the training infrastructure in 2016. USDA NIFA established the Food Safety Outreach competitive grant program (FSOP). The program has created 50 FSOP awards; 12 Multistate Education and Training Projects that support collaborations among states not necessarily located within the same regions, but having common food safety concerns, or addressing common commodities; 22 Community Outreach Projects that support the growth and expansion of already existing food safety education and outreach programs currently offered in local communities; and 16 Pilot Projects that support the development of potentially high-risk and high-impact food safety education and outreach programs in local communities.

Simultaneously, FDA awarded the Local Food Producer Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement to the National Farmers Union Foundation. The Native American Tribes Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance cooperative agreement was awarded to the University of Arkansas at Fayetteville to support the development of training curricula and delivery, in addition to education and outreach, among local foods producers and tribes, respectively.

This work builds upon an existing foundation created by the partnerships in the USDA and FDA FSMA Alliances, the Produce Safety Alliance, the Food Safety Preventive Controls Alliance, and the Sprout Safety Alliance which were established in 2010-2012. The FSMA Collaborative Forum, which first convened in April 2017, has provided a venue for collaboration among the training providers, including JIFSAN and NASDA.

These efforts have strategically focused on the delivery of customized training to target audiences to match the diversity of the food producers. This symposium will share the current program priority and RFA solicitation for FSOP potential applicants, work of the national produce safety training landscape, and the possibilities underway to leverage the momentum as a national best practice.
Sugar: Dietary Recommendations, Current Intakes, and the Future of Sweets

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

Where: McCormick Place - S502AB

The World Health Organization (WHO) has taken a firm stance on “free sugars,” advocating a reduction in the intakes of free sugars to less than 10% of total energy (and preferably to less than 5% of total energy) to deal with the growing epidemic of overweightness and obesity worldwide. In this session, the basis for the WHO recommendations will be discussed, and targets and definitions for sugars that have been adopted in key countries globally will be reviewed. Using national diet and nutrition surveys, the current intakes of total and free sugars will be presented, and the foods that are contributing most to these intakes will be discussed. Finally, challenges in the reformulation of foods and beverages with added sugars will be presented, with some promising solutions presented.
Development of New Pet Food Ingredients: Understanding the Science and Regulations That Lead to Success

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

Where: McCormick Place - S402AB

The opportunity for new ingredients intended to improve the well-being of both companion animals and livestock has been growing rapidly. Marketing advantages have been guiding research into these functional ingredients, however, there must be an understanding of the challenges that come with altering diets and meeting adequate nutritional requirements for the target animal. In addition, novel animal food additives can introduce new analytical challenges that must be overcome in order to ensure safety and consistency of the added ingredient. Finally, regulatory challenges that are unique to animal food need to be appreciated when developing the path forward for new ingredients. There are distinct differences between GRAS and food additives in the need for publicly available data, consensus of opinion on safety, historical and background use, and proprietary position that make choosing the right path critical for success. Equally important is the understanding that dietary supplements do not apply to animal feed and ingredients which are intended to affect structure/function of the body other than having a nutritional impact make the new product fall under the regulatory classification of “new animal drug.” These nutritional, analytical, and regulatory issues will be explored in depth to provide the attendee with a good understanding of the challenges in animal ingredient development.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
How Does the Sanitary Transport of Human and Animal Food Impact Our Supply Chain?

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

Where: McCormick Place - S404D

The final rule on the Sanitary Transport of Human & Food was issued in April of 2016. The implementation of this rule has had some far reaching implications as it has been rolled out into the industry. The FDA web site states: “This rule is one of the seven foundational rules that were proposed in 2013 in order to create a modern risk-based framework for food safety. The goal of this rule is to prevent practices during transportation that create food safety risks.” The new Sanitary Transport Rule has added a fair amount of complexity into the way we do business. This panel discussion will give insight into how audit organizations (GFSI), manufacturing companies (Coca-Cola), suppliers (Ingredion), and carriers (Carry Transit) have put programs and processes in place to make sure they are in compliance with this rule. Each person will provide a brief overview of how their groups or company have addressed implementation and then allow time for the audience to ask the group questions in a panel format.
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.
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.