content tagged as Product Development & Ingredient Innovations

11 - 16 Results out of 16
Fried Foods in Developing Countries: Consumption, Enrichment, and Optimization for Fat Reduction

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

Where: McCormick Place - N427D

In spite of the recent shift towards baking in place of frying, consumption of traditional fried foods is still prevalent in under-developed and developing countries. This session will explore the current status of various fried foods with focus on latest research data on production practices, consumer insights, optimization of production process for fat reduction, and fiber enrichment of fried foods. There are several factors (such as product formulation and process conditions) to consider in developing optimum nutrient-rich fried foods. A combination effect of these factors can be analyzed and interpreted through optimization. Utilization of fibers and other natural food additives with immense health benefits is possible without compromise of taste and functionality.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Exploring Functional Biopolymers to Advance Food Quality and Sustainability

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - N427D

Cleaner labels, enhanced health benefits, and cost reduction are among the key driving forces for the food industry. In addition to new food sensing and processing technologies, the explorations of naturally occurring materials are essential to food innovations. In this symposium, the speakers will discuss their recent work to highlight three exciting areas: (1) new resources of carbohydrate from crops, (2) functional biopolymers from fermentation technology, and (3) design of peptide nanoparticulates.

The symposium will start with reviewing phytoglycogen (PG), a naturally occurring dendrimer-like biopolymer, by Dr. Yuan Yao in the Department of Food Science of Purdue University. With its highly unique structure, function, and biosynthesis, PG is considered as a next generation in the starch family. In his seminar, Dr. Yao will briefly review some PG derivatives, including high-performing emulsifiers for Pickering emulsion, carriers of antimicrobial peptides, super solubilizers for insoluble drugs, and vaccine adjuvants. Thereafter, he will discuss his recent works of using native PG to solubilize quercetin and lutein, two food-related active ingredients.

As a naturally occurring biopolymer, poly-γ-glutamic acid (γ-PGA) contains repeating units of glutamic acid. With its characteristics of being biodegradable, non-toxic, and non-immunogenic, γ-PGA has broad applications in agricultural, food, cosmetics, medical, and other areas. In his talk, Dr. Bo Jiang of Jiangnan University will review γ-PGA including its biosynthesis and production, and thereafter elaborate its use for cryopreservation, a novel application of γ-PGA with potential impact on the food industry.

Generation of plant-based peptide nanoparticulates has brought opportunities for creating functional food ingredients. However, to offer desirable functionalities, the structure of peptide assembly needs to be well defined and designed. In his session, Dr. Jianping Wu from the Department of Agricultural, Food and Nutritional Science of University of Alberta will elaborate his approach in using amphipathic peptides derived from the canola protein cruciferin to fabricate well-defined nanoparticles, and their cellular uptake and transport with Caco-2 epithelial cells will be discussed as well.

In summary, this symposium will provide the audience with cutting-edge research outcomes at the interface of biopolymers, nanomaterials, and functional food systems. In addition to improving the quality of food, the use of bio-derived materials will also contribute to the sustainability of agricultural and food systems.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
It’s a New Day in Frozen Desserts: Decode the Latest Healthy Snack Channel Through Robust, Value Added Formulation

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - N427D

The face of frozen desserts is changing at a rapid pace, and a host of these products are no longer just expected to be a dessert. With advancements and consumer interests in alternative dairy, protein, expanding knowledge of added sugars and a host of other functional claims this traditional sometimes food is being revamped. These changes are impacting eating occasion, as well as acceptability of what is on the label with new products beginning to be viewed as a delivery system for nutritional balance as well as any other dairy food can be. These undeniable forces are leading industry formulators, process engineers, sensory analysts, and ingredient suppliers to work together to offer innovation faster, within the stringent terms of the final consumer. It truly is the dawning of a new age in the ice cream and frozen dessert category, just take a stroll down your local grocer’s aisle.

This session will focus on formulating for value and nutrition added ice cream frozen dessert products, and highlight the fast moving market space from the consumer’s view in addition to sensory evaluation surrounding new innovations. A variety of functional ingredients will be discussed, from stabilization to new technologies in reducing added sugars to protein and fruit and vegetable sources. Manufacturing experts will also discuss the formulation and processing challenges they are seeing, and how the industry is reacting to these fast paced drivers.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Physiological Functions of D-Allulose: Current Findings and Future Research of Physiological Benefits

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

Where: McCormick Place - N427D

D-allulose is a new, GRAS, and zero-calorie sugar. D-allulose is composed of rare sugars—one of approximately 50 that exist in nature. It tastes nearly sweet as sucrose while it has very little caloric value. Its original technology was found by Professor Izumori from Kagawa University and his developments took over 20 years. During those 20 years of research, he and his group found a way to manufacture D-allulose at commercial scale, demonstrated its safety as a food ingredient, and gained regulatory rights to market the ingredient in different countries. D-allulose can be used as a bulking agent, a low calorie sweetener, and so on. D-allulose is not only an ingredient that reduces calories in finished products, but has potential as a specialty ingredient. The session focuses on its physiological functions and future potential of health benefits. The session covers carbohydrates metabolism, lipids metabolism, and the effect of hormones with D-allulose intake. Each presenter has a unique background and covers the current study and future study of d-allulose and rare sugars.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Integrating Culinary Arts and Science Into Product Development and Research

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - N426C

The media of food technologists and chefs are very similar: ingredients and their functionality; tools and technologies that transform those ingredients into safe, wholesome products; and consumers and their perceptions of interactions with those products. Historically, culinary professionals have often been involved with the “front end” of product development, to foster ideation and generate prototypes. However, now that the lines between retail food service and CPG industries have blurred, there is an even greater need and opportunity for comprehensive transdisciplinary perspectives on product development, the food industry, and food systems research. The Research Chefs Association, Culinary Science and research programs at prominent culinary schools, and peer reviewed journals incorporating culinary perspectives into their publications, signal the emergence of Culinary Science as an intermediary discipline that incorporates culinary arts craftsmanship and food science theory. Our food systems and related industries can benefit from integrating culinary science to help identify and address issues of health and wellness, environmental imperatives such as food waste, and modes of innovation and sustainable business development.

In this session we will bring together a biochemist, food microbiologist, psychologist, chefs, and product developers who have worked across disciplines to conduct research and address product development challenges through the lens of culinary science. We will discuss the challenges and opportunities in conducting culinary art and science research at the intersection of academia and industry. Research and development strategies and initiatives involving chefs, scientists, and entrepreneurs aiming to optimize nutritional quality, maximize flavor quality, and minimize waste will be described. Culinary Scientists who work at the intersection of retail and food service sectors will describe best practices for working with chefs in a more comprehensive way, throughout the product development process. This session will also consider ways that culinary science can be incorporated into food science curriculum to engage students with practical applications, foster critical thinking and problem solving skills, and help better prepare graduates for rewarding careers in product development.



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