content tagged as Sustainability
New Developments in Clean Meat: A New Era in Sustainable Meat Production
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:55 PM - 04:55 PM
Where: McCormick Place - S403AB
*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Protein Quality and Nutritional Assessment: Global and Sustainable Perspectives
When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM
Where: McCormick Place - S405AB
In this symposium, we will discuss the dietary protein requirements of humans throughout growth, development, and aging and ask several important questions, such as: Are proteins derived from plant sources nutritionally adequate with respect to their amino acid composition and bioavailability? What role can plant proteins play in meeting the dietary protein requirements of humans throughout life? How is protein quality rated and why and when do protein quality ratings matter? What are the regulatory challenges faced by industry in the marketing of foods containing plant proteins?
United Nations Agencies and the Role of Food Technology in Supporting Global Food Security
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM
Where: McCormick Place - S402AB
The session aims at providing clarity on how interested food technologists could participate either remotely or locally in the various programs managed by UN food agencies. This is a first collective step between these organizations and IFT to find avenues to identify food technology capabilities and resources that can contribute to the strengthening of capacities of local communities that these organizations assist.
Protein Goes Green: The Potential and Challenges of <Em>Spirulina</Em> Cultivation, Processing, and Application
When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM
Where: McCormick Place - S402AB
Arthrospira spp. are one of two microalgae species that are generally recognized as safe (GRAS) by FDA and serve as red line in the symposium. The blue-green cyanobacterium is commonly cultivated in large open “race-way-ponds” between the 30° northern and 30° southern latitudes. It is an effective, low cost, and robust way to produce large amounts of dried biomass, well known as Spirulina, rich in proteins and unsaturated fatty acids. However, cultivation in open ponds has certain limitations, especially with regard to the total biomass concentration per volume, which is affecting the efficiency of all subsequent downstream processing. In open pond systems the important impact factor is light: its intensity and distribution per volume element cannot be precisely controlled. Light stress induces an increased production of phycocyanin, a blue protein, which is the coloring principle of natural blue and green food colors. The effect of stress factors on metabolic pathways to trigger responses on cellular level are emerging research topics in the field with direct implications on economic feasibility. Technologically improved cultivation systems address these issues, including production and processing in urban environments.
Besides on the focus on Spirulina cultivation, its optimization and downstream processing, the symposium will address the life cycle assessment of Spirulina cultivation in comparison to soybean farming. As the leading plant protein source, soybean production and processing is highly optimized and serves as a benchmark, although major drawbacks like farmland usage for animal feed production and GMO soy plants are causing consumer concerns. The sustainability assessment is needed to identify critical points in recent Spirulina production and processing which have to be investigated and optimized to make Spirulina a sustainable green protein source.
Experts from academia and industry will present on how (i) a state-of the art industrial scale Spirulina cultivation is realized; (ii) in what way photo-bioreactors can contribute to the Spirulina cultivation in the future; (iii) explore the potentials of natural colors based on Spirulina as raw material, and the usage of process side streams; and (iv) in combination with a critical LCA to depict the potential of algae protein to close the protein gap in the future.
The Status and Future of In-Place Cleaning, Part II
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM
Where: McCormick Place - S401D
Embracing Agricultural Coexistence: Organic, Conventional, and Biotechnology
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM
Where: McCormick Place - S402ABC
The Status and Future of In-Place Cleaning, Part I
When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM
Where: McCormick Place - S401D
Utilizing Blockchain for Improved Traceability Panel Discussion
When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:15 AM - 11:15 AM
Where: McCormick Place - IFTNEXT Stage
Blockchain is a transformative technology that could finally enable the traceability and the transparency that the industry has been working toward. This holistic view of information could enable better execution in the supply chain itself to drive improved food safety, better sustainability, reduction of waste and other key benefits. Blockchain isn't a silver bullet, but its unique characteristics as a trusted, shared system of record allow us to solve both the underlying technology problem and the fundamental social problem that have hampered previous efforts. With blockchain we can improve how we digitize and distribute all of the information on the food ecosystem. In addition, we can provide the trust that allows entities to actually participate. By enabling the participation of the entire ecosystem with the creation of a trusted record of the food system, the food ecosystem will be transparent and traceable, and in a way that supports the business interests.
The food system has been changing since the dawn of time, but never more rapidly or dramatically as it has the potential to do so today. Whether we live in Shenzhen, Santiago, Sheffield, or Chicago, we can choose to buy local or enjoy the best products from the best producers anywhere in the world without regard for the season. We go online and get whatever we want to be delivered directly to our door or local store. While this modern food system has resulted in more choice, affordability, and convenience, in some instances, it also has resulted in consumers being far removed from where food comes from and how it’s been produced. As a result, there is a need for even greater collaboration regarding food traceability and transparency solution. Blockchain, as new and emerging technologies, have the potential to enable a new era of end-to-end transparency in the global food system that will further promote responsible actions and behaviors.