content tagged as Product Development & Ingredient Innovations

11 - 17 Results out of 17
In support of recent EFSA color re-evaluations and forthcoming JECFA re-evaluations, IACM's Synthetic Color Committee has sponsored a number of studies in support of the safety of synthetic colors consistent with its objectives to protect and expand the worldwide use of synthetic colors, and to review and assess existing safety information on synthetic colors and conduct scientifically robust studies to ensure their safety when necessary. The studies include four genotoxicity studies on Indigo Carmine (FD&C Blue 2); Allura Red (FD&C Red 40); Tartrazine (FD&C Yellow 5); and Ponceau 4R and one short term reproductive study on Sunset Yellow (FD&C Yellow 6). IACM also contracted with Exponent to conduct an exposure assessment for FD&C colors using actual use level data from IACM members to provide further information to the March 2011 recommendation by the FDA Food Advisory Committee. IACM's Scientific Director Dr. Bastaki will present the genotoxicity study findings for Allura Red and Tartrazine, which have just been published, and preview the remaining, while Dr. George Pugh of the Coca-Cola Company will present the current landscape of synthetic colors and Carolyn Scrafford of Exponent will provide details of how the exposure assessment was conducted and how it compares to other recent assessments conducted by FDA and academics.
Recent criticisms around conflict of interest as well as lack of transparency and reproducibility of industry-funded studies have gained media attention over the last few years. Are these legitimate concerns? What are the key factors in maintaining integrity of industry-funded research? Experts will provide multiple perspectives on these topics. In addition, recommendations for improving the image of industry-funded research will be presented.
US Food and Drug Administration (US FDA) labeling actions, the demand for cleaner labels, and plant-based eating patterns that include healthy fats and oils are among consumer and marketplace trends that are driving innovation and development in the food industry. In 2015, the US FDA announced the removal of the GRAS status for partially hydrogenated oils (PHOs) and the consequent phasing out of PHOs from foods. The FDA further indicated the need to find solutions for trans-fat replacement in foods. Because regulatory, nutritional, and environmental trends are important market drivers, we could expect that need for not only PHOs replacement, but also a significant reduction of saturates. Originally, oils were not easily accepted as solutions for the replacement of PHOs in bakery applications because of the required functionality of solid fats. However, the industry has discovered that high stability oils such as high oleic oils can be successfully used in many bakery and frying applications. This session aims at providing a detailed overview of the application of healthy oils including low saturated oils, high stability oils, and omega-3 oils in food applications. In addition, improvement of the oxidative stability and functional properties of omega-3 oils in food applications will be discussed. As expected, these healthy oils can be part of reduced saturated fat systems in applications where solid fat functionality is desired. Types of fats and oils used as well as extrinsic structuring materials used are important when structuring fat systems with reduced saturated fats. A structuring tool-box addressing saturated fat reduction in a bakery product (such as pie crust or cookies) based on physical, functional, and sensorial properties, as well as processing parameters of the dough and the final product, will be explained. Representatives from academia and industry will share their research, insight, and knowledge on consumer preferences of healthy oils and fat systems as well as their applications in frying oils, shortenings, and emulsions. This will show a broad picture of the state of the art in the industry and academia, and lead to identification of different opportunities for food applications of healthy oil and fat systems.
Spray drying is still the most common technique used to produce dairy powders with prolonged shelf life. The demand for fortified dairy products and emulsions continues to increase: Tthe infant formula market in Australia alone (including export) grows at more than 45% per annum. Other rapidly emerging markets include specialized dairy ingredients for sports nutrition, an aging population, and improving gut health. The variability of feed compositions, which often comprise heat-sensitive ingredients, require a much better understanding of various pre-treatment options and drying conditions affecting the final powder properties. The production of any spray-dried powders that fail to meet the consumer’s specifications represents significant monetary and resource losses, and increases environmental footprint. This is still a practical challenge faced by the dairy and food industry, as there are specific requirements to meet the demand of increasingly specialized dairy ingredients for application in range of end products including high protein beverages, emulsion-based products, bars, and other such products.

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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.
Consumers globally are looking for novel ingredient solutions for sugar replacement with superior functional properties and possible added health benefits. Because of these emerging demands, food scientists around the world are working on developing and commercializing novel sweetener systems that can not only provide sugar reduction/replacement but also provide some sort of digestive/immune health and/or overall health benefits. This session will highlight the emerging sweeteners that are a result of these efforts.

The initial presentation of this symposium will provide an overview of rare sugars. Their general properties, applications, and potential health benefits will be discussed. Special emphasis will be on allulose, which has been gaining a lot of attention over the last few years as a sugar replacer. The second presentation will talk about various oligosaccharides, including their chemistry, functional properties, applications in foods, and health benefits. Fructooligosaccharides, galactooligosacchardies, and isomaltooligosacharides are among the ones to be focused on. The third presentation will discuss the newer natural high-potency sweeteners, including stevia and monk fruit. Novel synergistic mixtures of steviol glycosides and the emerging minor glycosides, rebaudiosides D and M, will be highlighted. It will touch base on other high potency sweeteners that are more remote from the market, such as monatin, phyllodulcin, brazzein, and a range of other sweet proteins as well. The fourth presentation will focus on different types of novel sweetener syrups derived from tapioca, rice, oat, and sorghum, with an emphasis on the differences to typical corn syrups. It will summarize some of the aspects that the product developers would need to understand and pay attention while using them in various applications.