content tagged as Product Development & Ingredient Innovations

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As consumers demand greater transparency, non-GMO ingredients, clearer and cleaner labels, the food scientist’s toolbox gets smaller and smaller. As a consequence, the elimination of some traditionally-used compounds can impact your products’ safety and shelf life. With the expertise of a diverse group of instructors, this course will provide you with the latest ingredient and processing solutions to develop safe, successful products for this rapidly-developing market. First offered in 2016, this course has been updated to provide deeper technical content and more product development case studies.

REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again.

IFT Members: $780
Non-Members: $945
Student Members: $375
Course registration includes continental breakfast, lunch, afternoon beverages, training binder, and certificate of completion.
This session will introduce Panax ginseng Meyer, widely known as an energy-boosting material, as a potential functional food component, and discuss how to expand the market boundaries by improving sensory acceptance of food products containing Panax ginseng Meyer.

The session will open with the current status of literature on health benefits of ginseng, specifically Panax ginseng Meyer, by Dr. Chang-Won Cho, who is a Principal Researcher at the Korea Food Research Institute and actively involved in research on the improvement of biological defense system by ginseng. The second presentation will discuss the CODEX Alimentarius status of ginseng and the distinctive Asian food culture that uses ginseng as functional food item. We will then explore the flavor issues and sensory properties of ginseng, which may consequently affect consumer acceptance of ginseng-containing foods. The session will conclude with the final presentation on the development of novel food products, such as ginseng-containing snack products, widely accepted by the global market.
Protein fortification is a global and growing trend within the food industry. The inclusion of protein is not always straightforward and properties, including solubility, texture, astringency, and lack of functionality are some of the limiting factors. Hydrolyzing proteins with proteases can solve some of these hurdles by increasing solubility, adding functionality, altering texture, and reducing astringency. However, protein hydrolysates may be bitter, limiting their widespread use. Factors such as peptide length, peptide hydrophobicity (Q-score), and the hydrophobicity of the C-terminal amino acid in a peptide are reported in literature. Traditional as well as novel proteases can be strategically tailored to optimize properties. This session will describe an ideal way that new proteases can be employed to achieve targeted properties. Through collaboration between the protein ingredient industry and the enzyme industry, the development of a more valuable hydrolyzed protein ingredient can be created that optimizes these competing properties. The optimal approach is to work backwards, first through defining the target application category for the ingredient; defining specific critical performance hurdles for the protein solubility, thermal stability, flavor, and astringency and nutrition; and then, through experimentation, employing proteases with known cleavage behavior to achieve these specific goals.
Innovations in the food industry require almost always differentiation from the competitive products and should show a clear element of consumer perceived novelty. The symposium will show food innovations applied in the market based on food science. The presenters will  illustrate on how to analyze consumer needs and translate them into required product characteristics. Food science was the key to analyze the products and to understand these properties in order to identify technological improvements. Based on this understanding food technology was used to come up with either new processes or process improvement which were targeted on the consumer perceived differences. 
The production of meat products to address consumer concerns with phosphates and conventional antimicrobials has necessitated a search for alternatives that balance regulatory requirements with FSMA, food safety, and quality, while addressing consumers’ desire for recognizable and short-list labels. An overview of phosphate functions and alternatives, in addition to a discussion on clean-label antimicrobials and the hurdles to successful implementation, will be provided. The latest research and the regulatory status of clean-label ingredients will be shared. Practical applications and realistic expectations will be reviewed in order to improve the chances for success when formulating with clean-label antimicrobial ingredients.

Finally, a roadmap for the use of High Pressure Processing in meat products to address market and consumer demands will be discussed.
The fat conversation is shifting. With the most recent public health recommendations now focusing on the type of fat, rather than the amount, consumers, policy makers, and food manufacturers are reassessing the role of dietary fat in the foods we eat. For food manufacturers, formulating products with the right types of fat has become paramount and can have far-reaching implications from an R&D, marketing, and sustainability standpoint. In this session, we’ll start by taking a closer look at the research behind dietary fats with Penny Kris-Etherton, PhD, RD. Dr. Kris-Etherton will look at the latest health recommendations and their implications on the food industry – including the latest on food-labeling initiatives. We’ll also detail new consumer research from the Hartman Group on awareness and perceptions of dietary fats and share insights on foods that consumers view as sources of “good fats.” Finally, we’ll take an in-depth look at the fat and oil category from a retail perspective. Consumerologist and food marketing expert Phil Lempert will provide insights on what’s new in the fats and oil category of retail – including products that resonate with consumers. Mr. Lempert will also share case studies of recent, successful product launches in the category with key learnings and implications, including new ingredients formulators should be aware of – and provide an overview of on-pack claims and its influence on purchase decisions.
Foods and specialty food ingredients are affected by a myriad of factors from farm to fork that influence their integrity and wholesomeness. In these, oxidation control is of paramount importance in retaining the flavor and taste of food as well as in preventing the formation of potentially toxic components. The session invites world-renowned experts to discuss the state-of-the-art status of the topic. The first speaker, Dr. Eric Decker, who published more than 350 research papers, books, and book chapters, is the IFT Fellow and the ACS Fellow, holding numerous honors and awards. He will talk about the complex nature of food systems and how they can affect the performance of antioxidants. The efficacy of an antioxidant is often unpredictable when the environment changes, which is very challenging for the practical use of natural antioxidants in foods. Dr. Decker’s presentation will provide the most up-to-date information on this topic.

The second speaker, Dr. Fereidoon Shahidi, the IFT Fellow and ACS Fellow, has published over 750 research papers, books, and book chapters, and holds numerous honors and awards. He will give a presentation about bioactive peptides, their antioxidant activity, and their use as healthful food ingredients.

Bioactive peptides are known to reduce blood pressure, scavenge free radicals, and potentially serve as phosphate replacers in muscle foods. Dr. Nora Yang is one of the most renowned experts in lipid oxidation and the author of a chapter of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. She will present the challenges in the evaluation of oxidative stability and shelf life of oils and fats. Since Dr. Yang works in a food ingredient company, she will provide valuable information on how the food industry utilizes the current analytical methods for the accurate evaluation of food quality.

Dr. Min Hu, the fourth speaker, also works in the food industry and is one of the most prominent experts in lipid oxidation. He is the editor of the AOCS Press book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Dr. Hu will talk about the utilization of tropical fruit oils. Acai and buriti oils are rich in monounsaturated fatty acid, polyphenols, tocopherols, tocotrienols, and phytosterols. Passion fruit seed oil also contains high levels of polyunsaturated fatty acids, tocopherols, tocotrienols, phytosterols, and polyphenols. Therefore, these oils are considered to be health oils with high oxidative stability. This session covers a wide scope of research areas and deals with current, urgent problems.
As food industry professionals, we have immense stake in shaping scientific decisions and championing science-based innovation. Newer technologies, newer ingredients or newer products often rely on scientific or engineering breakthroughs to come to fruition. At a time, when resources are limited and speed to market has to be balanced with scientific rigor, success of R&D organizations increasingly rests on making the right strategic bets as well as taking calculated entrepreneurial risks. How such decisions take shape in organizations big and small and public and private, is the main focus of this symposium. Technical leaders from diverse R&D organizations, such as CPG companies, ingredient houses, small-entrepreneurial companies, consultants, and government organizations will share their perspectives on setting strategic scientific direction. In addition, discussion will delve into the role of scientific community in driving strategy, scientific-enablers of innovation, implications of fast changing consumer behavior, harnessing supplier-manufacturer partnerships, and leveraging adjacent scientific disciplines.
Beverage mouthfeel is a key driver for consumer acceptance and therefore of vital importance for food and beverage manufacturers. Mouthfeel refers to the oral-tactile qualities perceived in the mouth, including, but not limited to, astringency, viscosity, slipperiness, and mouth-coating. Mouthfeel depends in large part on physical properties of foods and beverages, e.g., temperature, pH, carbonation viscosity, etc. Chemical stimuli, including tastes and odors, can also modulate the perception of mouthfeel. Mouthfeel has links to both orthonasal and retronasal olfaction. Positive aspects of mouthfeel include indulgence or creaminess, while astringency often has a negative association. Beverage mouthfeel is highly dependent on the composition of the food matrix. The rise of reduced calorie foods has required solutions to counteract the reduction in fat, sugar or salt. Texturizers can provide body or fullness to reduced calorie products. Flavor modifiers contain flavor chemicals such as fatty acids, aldehydes, lactones, ketones, and alcohols that can provide fatty, creamy, and fuller taste. Different emulsifiers and sweeteners can also alter the mouthfeel of a beverage.

Perception of a beverage is a dynamic process starting from smell before intake, first sip, consecutive swallows and residual oral coating. Flavor release, in-mouth viscosity, and lubrication of the oral surfaces will follow this cascade of events. Understanding the determinants in this process enables development of beverages with optimized mouthfeel, e.g. reduced calorie or premium products. In this symposium, we will present in-vivo data to show how the tongue moves relative to the palate while a subject is drinking a beverage. In addition, instrumental analytical data demonstrating how these adapted movements are subsequently mimicked in a tribometer to measure lubrication between tongue-palate relevant replicate surfaces will be presented. There will be a discussion on a new optimized instrumental methodology for beverages with fat mimetics. The underlying mechanisms will be discussed and related to dynamic sensory perception.

This session will bring together a cross section of experts from research institutions, and industry to address the fields of formulation, sensory and ingredient science; focus will be on the following areas: (1) chemosensory contributions to mouthfeel, (2) impact of ingredients such as sweeteners, texturizers, and emulsifiers on mouthfeel, (3) impact of flavor modifiers on mouthfeel, and (4) lubrication and in-mouth viscosity as determinants for mouthfeel.
In formulating protein-fortified foods, a developer often has to factor in physicochemical outcomes of higher protein-protein interactions, e.g., taste, texture, and stability. Hence, successful fortification with proteins is often accompanied with well-considered choices of formulation and processing adjustments to deliver a great-tasting food that meets consumer expectations. Dairy proteins provide numerous functional and nutritional advantages in this regard and are the benchmark for other proteins. Beyond nutrition, dairy proteins are considered as good emulsifiers, texture builders, whipping agents (in some applications), fat substitutes, etc. Speakers in this symposium will shed further light on the macro- and molecular-level behavior of dairy proteins both in the ingredient state as well as in the context of high-protein food systems to maximize their utility. Specifically, insights into dispersibility, astringency, and stability of dairy proteins will be discussed. In addition, relevant impact of processing parameters will be addressed for superior product outcomes.