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Author Archive

TIC Gums Inc.: Booth 421

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: Ticaloid Syrup SF1

Reduce carbohydrate and calorie intake without losing the texture. Sugar free products available today tend not be accurate representations of their full sugar counterparts. Once sugar is removed, not only is the sweetness lost but so is the texture. The sweetness can be mimicked with high intensity sweeteners but not the cohesiveness, denseness, mouth coating, mouth clearing, surface film, uniformity, etc.

We focused on applications that have a syrup base, glazes, marinades, sauces, beverages, table syrup, etc. With our new Ticaloid Syrup SF1, we can come close to matching those attributes lost with sugar removal.

Stop by booth #421 and try for yourself. Our finished syrup has less carbohydrates and calories – you won’t miss them.

Tags: Food Expo, texture, trend tours
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Glanbia Nutritionals: Booth 1241

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: OptiSol 5300

OptiSol 5300 is an all-natural, highly-functional ingredient derived from flaxseed that can show as much as 50% cost savings over guar and other gum systems. OptiSol 5300’s fibrous hydrocolloid mucilage and protein network provide synergistic functionality for a broad range of applications such as flat breads, gluten free baked goods, bakery mixes, breadings and batters. High in both fiber and protein, it offers excellent moisture migration control properties and the ability to bind both fat and water for improved texture and crumb structure, increased volume and extended shelf life.

Tags: Food Expo, texture, trend tours
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Medallion Labs: Booth 2069

Thursday, June 28th, 2012

Trend: Food Safety Solutions

Product: Heavy Metals Testing Package

Medallion Labs is pleased to announce the extensive improvements to our nutritional elemental and heavy trace metals testing program. We have upgraded our instrumentation to an ICP-MS system which will allow us to give you results in the parts per billion rather than parts per million. These improvements allow for better accuracy and lower quantitation limits ensuring the safety and quality of your product. We are now offering two new Metals packages in addition to our Current Metals I and Metals II screens. Our Trace Nutrient Metals Screen is comprised of the nutritional elements of barium, boron, chromium, cobalt, molybdenum, nickel, and selenium. We offer a Heavy Metals Package as part of our ongoing effort to ensure your products are safe for your consumers. This package detects the heavy metal contaminants of antimony, arsenic, cadmium, lead, and mercury.

Tags: Food Expo, food safety, trend tours
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Morton Salt Inc.: Booth 2559

Thursday, June 28th, 2012

Trend: The Evolution of Sodium Reduction

Product: Fine KaliSel Potassium Chloride

At Morton Salt, we offer sodium reduction solutions to food manufacturers, in addition to our full line of common and specialty salt products. It may seem counter-intuitive for a salt specialist to provide sodium reduction solutions, but the food industry and consumers want more choices.

Morton Salt has explored sodium reduction solutions for more than 40 years. Our team of food technologists and salt specialists offer one-on-one support in formulating and processing reduced-sodium foods across categories.

Over the years, we’ve learned that a standard strategy paired with sodium alternatives such as the potassium chloride (KCL) family of ingredients can deliver sodium reduction success.

Morton Salt offers a variety of sodium-reduction products including:

KaliSel Potassium Chloride;
Fine KaliSel Potassium Chloride: The latest addition to our portfolio to be introduced at the 2012 IFT Expo;
Morton Lite Salt Mixture: A 50/50 blend of sodium chloride and potassium chloride; and
A variety of salt particle sizes and bulk densities for seasoning blends and topical applications such as snacks.

Tags: Food Expo, sodium reduction, trend tours
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D.D. Williamson: 1551

Thursday, June 28th, 2012

Trend: Emerging Flavors and Colors

Product: Natural Color

In today’s uncertain economic times throughout most regions around the world, consumers seek safe, stable, and reliable products. Food and beverage consumers are turning toward the strong and grounded staples—fruit and vegetable hues. DDW has identified and named two natural hues which exhibit this 2012 trend:

“Pumpkin (vegetable) Bisque” represents a shift within the orange family towards a more traditional orange, with brown earth tones. Reference Pantone process color mix of C = 6, M = 51, Y = 77, K = 0.

“Cranberry (fruit) Nectar” represents a shift within the red family toward a cooler, more saturated hue. Reference Pantone process color mix of C = 29, M = 97, Y = 80, K = 30.

DDW offers naturally derived formulations to achieve these two contemporary fruit / vegetable hues, depending on a customer’s specific food or beverage application. On the Trend Tour, come visit The Color House (Booth 1551) to pick-up literature demonstrating these two hues.

Tags: colors, Food Expo, trend tours
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Beckman Coulter: Booth 3651

Thursday, June 28th, 2012

Trend: Rediscovering Texture – Snap, Crackle, & Pop

Product: LS13320 Particle Size Analyzer 6.01

The LS 13 320 series is the most versatile and sophisticated laser diffraction particle size analyzer available today. Using the Fraunhofer and Mie theories of light scattering, the LS 13 320 series offers the highest resolution, reproducibility, and unsurpassed accuracy. In fact, the LS 13 320 can measure unknown sample distributions wet or dry without having the analyst guess the type of distribution mode to preprogram the instrument.

Tags: Food Expo, texture, trend tours
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Muntons Malted Ingredients: Booth 130

Thursday, June 28th, 2012

Trend: Emerging Flavors and Colors

Product: Maltichoc

Maltichoc, a new ingredient designed to enhance chocolate baked goods, while also reducing raw material costs is a blend of roasted malt flours and dried malt extracts. It has a bitter/roasted flavor, with a sweet background flavor. Maltichoc compliments and extends bitter chocolate notes perfectly in a range of baked goods. It also has a clean label, just declare “Barley Malt Flour, Barley Malt Extract.”

Andrew Fuller, Muntons Product Development Technologist, said “A reduction of up to 50% in cocoa powder is possible with the inclusion of our new product ‘Maltichoc’, while seeing no loss of product quality. In fact in our sensory panels many tasters preferred products made using the Maltichoc recipe.” Andrew also added “It’s not just cost saving where Maltichoc performs. The addition of this new ingredient to a value product or to a core recipe instantly enhances the product providing a richer chocolate flavor, and dark chocolate color.”

Tags: confectionery, flavors, Food Expo, trend tours
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Lallemand: Booth 2355

Thursday, June 28th, 2012

Trend: The Evolution of Sodium Reduction

Product: Whole-Lyfe 985A

Lallemand Whole-Lyfe products are developed from primary and/or brewer’s whole cell yeasts. Autolysates function to improve savory flavor, texture, and mouthfeel in food products. They are also effectively used for salt reduction. These cost effective flavor enhancers are especially developed to improve flavor and texture in low sodium applications and meat processing.

Our newest addition, Whole-Lyfe 985 A, is an autolyzed yeast derived from the genus Saccharomyces cerevisiae that has been deactivated. It contains higher amounts of the nucleotides 5’IMP and 5’GMP and has less than 1% salt. The result is a beige colored, fine powder with nutty, toasted flavor notes that also promotes an umami sensation. Whole-Lyfe 985 A can be used as a savory, nutty flavor donator and enhancer in a wide range of applications such as seasonings or creamy sauces. Whole-Lyfe 985 A can effectively used for salt reduction in broad range of applications including seasoning mixes.

Tags: Food Expo, sodium reduction, trend tours
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Whole Algalin Flour

Thursday, June 28th, 2012

Solazyme Roquette Nutritionals’ (booth 1961) debuts its Almagine HL Whole Algalin Flour, a new food ingredient available in different forms and fully flexible to meet varying nutrition profiles. It provides natural emulsifiers (phospholipids and mono/diglycerides), is an “all in one” dry mix formulation, enhances texture in food formulations, and is easy to use.

Tags: flour, Food Expo, texture, What's New
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Research Focuses on Controlling Noroviruses in Foods

Thursday, June 28th, 2012

At the Thursday morning scientific session 244 The Emerging Viral Threat: Novel Processing Technologies to Control Norovirus in Foods, researchers from several universities discussed various ongoing studies to inactivate norovirus in foods. These studies are being funded by the U.S. Dept. of Agriculture/National Institute of Food and Agriculture (NIFA).

Noroviruses are very different than bacteria, said Doris D’Souza, Ph.D., Assistant Professor, Univ. of Tenn.-Knoxville. They are intracellular parasites, persistent in the environment, resistant to mild processes, and are infectious at low doses. Noroviruses can be transmitted fecal to oral, through contaminated food/water, and person to person. The primary foods of concern are shellfish, raw fruits and vegetables, and ready-to-eat foods. About 5.5 million cases of norovirus-related illness occur annually in the United States. D’Souza’s work involves thermal inactivation studies of human virus surrogates.

Jennifer Cannon, Ph.D., Univ. of Georgia, discussed her work on hurdle technologies to reduce the risk of norovirus in meat processing and retail operations. The goal of the research is to improve food safety, maintain product quality, and develop technologies that are economically feasible for use in food processing plants, noted Cannon. She reviewed studies on the use of electrolyzed oxidizing water (low pH) and a levulinic acid for reducing norovirus on food processing surfaces and on food handler gloves.

Shyam Sablani, Ph.D., Assistant Professor, Wash. State Univ., presented an update on the pilot-scale 915 MHz single-mode microwave pasteurization system, which should be available for testing by the end of the year. Some of that testing will involve thermal destructive kinetics of selective viruses.

Haiqiang Chen, Ph.D., Assistant Professor, Univ. of Delaware, presented data on the use of nonthermal processes to inactivate human surrogate noroviruses. Research has shown that lower temperature high-pressure processing performed better than higher temperatures in inactivating the surrogates. In a study on high-pressure processing of blueberries, virus-inoculated blueberries in a buffer solution were more sensitive to the pressure treatment than dry blueberries.

Tags: Annual Meeting, new technology, norovirus, sessions
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Sanitary Vee-Cone Blender

Thursday, June 28th, 2012

Munson Machinery Inc. (booth 3376) highlights its Model VB-10-316S Sanitary Vee-Cone Blender. This 10 cu ft (283 liter) capacity blender achieves gentle, uniform blending of dry and/or granular materials in as little as 5 min. Smooth internal surfaces free of baffles, shafts, and bearings, allows complete discharge and rapid sanitizing.

Tags: equipment, Food Expo, What's New
Posted in Technologies | 1 Comment »

Unified Ingredients Company Targets Global Growth

Thursday, June 28th, 2012

Corn Products International’s purchase of National Starch 18 months ago has culminated in a new corporate identity and name—Ingredion Incorporated (booth 1211). “The new name better reflects who we are, what we do, and our expertise in ingredient solutions,” declared Ilene Gordon, Chairman, President, and Chief Executive Officer.

Integrating the two companies—with combined sales over $6 billion—moved along without major challenges due to their strategic fit, complementary product portfolio of sweeteners, starches, and texturants, and geographic strengths, noted Gordon. “Corn Products was strong in South America while National Starch had a presence in Europe, Australia, and New Zealand, opening up access to new markets,” explained Gordon. The acquisition generated about $50 million in cost synergies in the areas of manufacturing, procurement, logistics, and other functions.

Since neither the name Corn Products or National Starch truly reflected the company’s broad product portfolio, the decision was made early on to seek a new corporate identity. “We received more than 800 names from our employees and worked with an outside boutique firm to test the finalist names with customers across the globe. The first part of the new name represents ‘ingredients’, while ‘ion’ conveys action and movement. Ingredion presents one identity and a unified face to our customers,” declared Gordon.

In addition to the new name, a new symbol of a circle with flowing plant leaves represents nature and global and draws inspiration from Corn Products’ circular logo and National Starch’s diamond logo with an abstract corn stalk. Ingredion plans to roll out the new name in Canada and Mexico this fall and throughout the globe over the next 18 months.

Emerging markets such as Brazil with the upcoming World Cup in 2014 and Olympics in 2016 represent growth opportunities for Ingredion. The rise of clean-label products in Europe is another opportunity for our ingredients, stated Gordon. When it comes to healthier products with reduced fat, sugar, and calories, Ingredion offers stevia and polyols for low-/no-sugar applications and modified food starches and texture systems for reduced fat.

“We have strong regional businesses around the globe that can leverage our innovation and diverse product portfolio and apply it to local markets,” stated Gordon.

Tags: Food Expo, product development
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Marash Chile Flakes

Thursday, June 28th, 2012

Woodland Foods (booth 1000) displays its Marash Chile Flakes. Superior when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their earthy, musty flavor. Sweet and citric aromas give way to notes of dried fruit and must. Most often used as a finishing garnish.

Tags: Food Expo, savory, What's New
Posted in Product Development | 2 Comments »

Color Me Natural—The Challenge of Replacing Artificial Food Dyes

Wednesday, June 27th, 2012

BY DAVID DESPAIN

Whether or not one agrees with the conclusions of the 2007 Southampton University study—which suggested a link between six food colors and attention-deficit hyperactivity disorder (ADHD)—the pressure is on for food technologists to replace them with natural colors.

On Wednesday, June 27, a 2012 IFT Annual Meeting session in Las Vegas covered the current challenges surrounding phase-outs of artificial food dyes. The session also offered useful tips on how to incorporate natural colors in food product applications.

Michael McBurney, a nutrition scientist with DSM Nutritional Products, introduced the session by giving a history of the controversy. The perception of a relationship between food dyes and hyperactivity dates back to the 1960s, he said. Regardless of the lack of consensus in the scientific literature, he noted that survey data have found that the perception that food dyes are harmful is only increasing.

Moreover, despite the 2011 FDA Food Advisory Committee’s decision to vote against the need for warning labels, Europe has mandated labeling requirements for foods containing the “Southampton Six” (tartrazine, quinolone yellow, sunset yellow, carmosine, ponceau, and allura red) since July 2010.

Ron Wrolstad of Oregon State University discussed the variety of natural alternatives available for use as food colors: anthocyanins, batalain pigments, and cochineal for red hues; carotenoids for yellow to orange; turmeric and saffron for intense yellow; maillard compounds for caramel; and chlorophyll for green.

Unlike synthetic dyes, however, the natural flavors vary largely in their stability, solubility, and suitability in applications, Wrolstad said. He also said the natural flavors are far from being a “stock commodity” and can be costly.

Cathy Culver of Pepsi-Cola added that food producers and marketers often underestimate cost along with several other factors when considering replacement of synthetic colors with natural ones.

“In a perfect world,” she said, a natural color will be permitted for use in all markets, have no impact on product appearance, have excellent stability, will not change flavor, will not change processing techniques or packaging, and will not change calories.

As for the real world, Culver warns, “I hate to break it to my marketing folks, the cost is always going to go up.”

Culver and Wrolstad published a full review of the issues and challenges for replacement of artificial food colorants in Annual Review of Food Science and Technology (see http://www.ncbi.nlm.nih.gov/pubmed/22385164).

Tags: Annual Meeting, food colors, product development, sessions
Posted in Technologies | 7 Comments »

Comparing Alternative Processing Methods in Tomatoes

Wednesday, June 27th, 2012

BY DAVID DESPAIN

Whether in a salsa, on a pizza, or in a salad, tomatoes are best enjoyed by consumers when they’re perceived as fresh. The downside to traditional heat treatment in tomatoes and any other fresh foods to kill bacteria is the resulting degradation of “freshness” characteristics and quality.

Fresh food producers have a number of alternatives to conventional thermal processing at their disposal. However, there have been few studies that evaluate the strengths and weaknesses of these options on specific fresh food products such as diced tomatoes or tomato purees.

Now, a USDA-NRI-funded study involving Ohio State University in partnership with North Carolina State University, University of California-Davis, and the U.S. Army Natick Soldier Center compared four alternative processing technologies on a single food source: tomatoes. On Wednesday, June 27, scientists presented data from the study to industry professionals at the 2012 IFT Annual Meeting in Las Vegas.

The methods evaluated and discussed in the session included ohmic, continuous flow microwave, batch-type microwave, and high-pressure processing. The study’s results were unique because they offered a side-by-side comparison of advanced thermal and the most significant nonthermal processing methods.

The study’s data revealed only minor differences from the alternative or nonthermal technologies. All were effective in reducing the target organism Bacillus coagulans. There were few differences noted in terms of content of phenolics, organic acids, and color profiles. As for sensory and nutritional characteristics, semi-continuous flow microwave offered better retention of vitamin C while high-pressure processing helped to better retain “fresh” characteristics.

Were the study’s results meaningful enough to purchase an expensive piece of machinery?

“I don’t think so,” said Patrick Dunne of the Combat Feeding Program and Consumer Research Team, U.S. Army Natick Soldier Research. However, he added, a problem with the study was the choice of evaluating tomatoes. For example, he said, if the study had evaluated, say guacamole, perhaps it would have revealed a very different picture, where high-pressure processing would be strongly preferred over the advanced thermal processing methods.

Sadir Sastry, of Ohio State University, agreed that the study had limitations that made it difficult to truly glean whether or not one process was more advantageous over another. There were several variables involved, he said, and the choice for an alternative process must ultimately be left up to the discretion of the food scientists involved in a specific fresh food application.

Tags: Annual Meeting, new technology, processing technologies, sessions
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Contest Facilitates Partnership Between California Almonds, Chinese Food Industry

Wednesday, June 27th, 2012

Chinese food science students were invited to the 2012 IFT Annual Meeting & Food Expo by the Almond Board of California to demonstrate their creativity and innovative spirit by showcasing the two new almond products they developed, how these products fit the needs of today’s contemporary Chinese consumers, and examples of marketing communication to promote the product to the Chinese population. These teams competed with hundreds of other students to develop a new healthy snack product for Chinese consumers using California Almonds.

The Almond Snack Product Contest is an annual competition organized by the Almond Board of California. The Board aims to develop key relationships with food science universities and food manufacturers to build long-lasting awareness and preference for using California Almonds in new snack products in China. It’s the innovation of the Chinese students of food technology that demonstrates the versatility of almonds as well as how almonds’ health benefits can make a positive difference in a product that makes this goal possible.

This year, two grand-prize winning teams were selected for the prize categories of Product Innovation and Product Communication. The Product Innovation prize-winning team came from East China University of Science and Technology, and won with their product Malt Cracker with Almond and Brown Sugar. Composed of graham cracker, melted brown sugar, and ground almonds, this team’s product was designed as a convenient and nutritious almond snack that is relatively simple to produce. The Product Communication prize-winning team came from China Agricultural University, and won with their TV advertisement for a product they developed called Almond Lover. A soft almond cake covered by chewy sticky rice mochi, this team’s product acts as a symbol of enduring love and is marketed towards couples in the student-made commercial.

Attending the IFT Annual Meeting offered the students a chance to interact with their peers in the IFT Student Association, learning all that this professional student organization can offer and how to build bridges across the United States and food science academic programs in China. IFT Student Association leaders and members from the academic community participated in a “Lunch and Learn” sponsored by the Almond Board of California where they learned more about the students’ products and also discussed potential ways to collaborate together in the future. This activity, in addition to a networking reception on Monday evening, gave everyone a chance to network and discuss issues impacting the academic community and the global food industry. Events such as the IFT Annual Meeting provide the best platform for academia, professional organizations, and food manufacturers to exchange and grow the opportunities to continuously improve and contribute to a better food supply for the world.

Tags: Annual Meeting, competition, product development, snack foods
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Ticaloid Syrup SF1

Wednesday, June 27th, 2012

TIC Gums Inc. (booth 421) introduces its Ticaloid Syrup SF1—a blend of gums specifically developed to replace the texture lost when sugar is removed for a syrup or glaze. It is typically used from 0.20–1.25%. It is cold water soluble and certified Kosher.

Tags: Food Expo, sweeteners, texture, What's New
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Learn More About the Certified Food Scientist (CFS) Credential

Wednesday, June 27th, 2012

Those interested in learning more about the new Certified Food Scientist (CFS) credential are invited to attend a session from 1:30 p.m. to 2:15 p.m. on Thursday, June 28, in the Special Events Pavilion, Booth 776, on the Food Expo floor.

This initiative provides the food science profession with a formal certification program to recognize the applied scientific knowledge and skills of food scientists. The CFS credential, obtained by passing an exam, will test food scientists on a central body of knowledge that defines the core professional competencies of a food scientist. The CFS exam content areas are as follows: product development, food microbiology, quality assurance and quality control, food safety, food chemistry and food analysis, food engineering, regulatory, and sensory evaluation and consumer testing.

Click here to learn more about CFS

The goals of the CFS credential include the following:

• Demonstrating the profession’s commitment to food safety and sufficiency;

• Promoting lifelong learning by making continuing education a priority;

• Providing food scientists with a way to demonstrate their applied professional skills and knowledge through a third-party, independent assessment tool;

• Helping employers and practitioners identify individuals with certain knowledge and skills;

• Raising the visibility and credibility of the food science profession; and

• Building a foundation for ethical standards moving forward that will benefit the entire profession.

The CFS application, fees, exam, candidate handbook, testing dates, and recertification policy will be finalized in August 2012. Visit ift.org/certification for more information and to receive updates as they become available. Here at the Annual Meeting & Food Expo, information is also available at IFT Central, Booth 943.

Tags: Annual Meeting, Education
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PepsiCo’s Khan Challenges Conventional R&D Wisdom

Wednesday, June 27th, 2012

At the Beacon Lecture on Tuesday afternoon, Mehmood Khan, M.D., Chief Executive Officer, Global Nutrition Group, and Chief Scientific Officer of PepsiCo, discussed the global food landscape from food policies, obesity, and food production to waste, water usage, and population growth, and how the food industry and food science can solve present and future challenges.

“The food industry has saved more lives and helped humanity more than any other profession,” said Khan. But it is also under attack from several groups for things like water usage, pesticides, additives, and obesity, he noted. Food policies following World War II, when many young men joining the armed services were undernourished and underweight, encouraged the production of safe, affordable, and convenient food. “We did what society and the government wanted us to do,” stated Khan.

Today we have an imbalance in our food system with 1 billion hungry people and 1 billion overweight people on our planet, noted Kahn. “We added 1 billion people in the past 10 years and our population will rise from 7 billion to 9 and a half billion by 2050. We will have to increase our food production by 50% to meet the demand. Otherwise, mass starvation will lead to mass conflict between village to village, state to state, city to city, and country to country,” declared Khan.

Americans eat about 2.5 servings of fruits and vegetables today and the government recommends that we eat 4–5 servings, reported Khan. “We would have to increase our fruit and vegetable production equivalent to what the State of California produces today in order for Americans to eat the recommended amounts.”

In Africa, Asia, and India, about 40% of the food is lost through spoilage or the inability to preserve and transport it. In North America and Europe, about 40% of the food is thrown away. “If we could save half of the food that is thrown away, we could feed 1 billion more people without any more resources, such as land or water,” declared Khan.

Solving these problems will require a different way of thinking, stated Khan. For example, Khan located his engineering center in Delhi, India, so that they could gain a new perspective on these and other food issues. For example, in large cities in developing countries, the road infrastructure is poor and PepsiCo delivery trucks spend a large amount of time sitting idle in traffic jams, wasting fuel and energy. And this will only get worse. By 2050, 70% of the global population will live in cities. There will be 50 megacities of populations of 20 million or more and 49 of those cities will be in developing countries, noted Khan.

Khan referred to the traditional practice of bringing foreign scientists to the United States to learn about our way of doing things as “historical arrogance.” Young scientists in the U.S. need to go overseas to learn and understand the culture and problems and the resources available to overcome these challenges,” declared Khan. He pointed to an example of a six-minute Pepsi marketing video that was produced inexpensively in Shanghai that was seen by 750 million people in its first 100 days. “If it were produced here, it would have cost us a couple more zeros following the 750 number,” joked Khan.

Tags: Annual Meeting, nutrition, product development, sustainability, Top Story
Posted in Events | 2 Comments »

Don’t Miss the IFT Community Live: Division Connection

Wednesday, June 27th, 2012

Wednesday, June 27
5:00–6:30 p.m.
Rooms N245-N251
Las Vegas Convention Center, Las Vegas, NV

Come and learn more about IFT’s division at this open networking reception! The first 500 attendees will receive a free drink ticket. IFT divisions are communities of members who share expertise or interest in particular areas relating to food science, such as food microbiology, dairy foods, nutrition, foodservice, and many others. Stop by the IFT Community Live: Division Connection to meet others in your specialty, learn about what IFT communities have to offer, and identify ways to get involved with IFT.

Tags: Annual Meeting, Divisions
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Modular Compact Rheometer

Wednesday, June 27th, 2012

Anton Paar USA (booth 2082) showcases its MCR Modular Compact Rheometer. More versatile than ever, the new MCR Modular Compact Rheometer series offers one thing first and foremost: An open range of possibilities. Whichever application, users can trust that they are always covered—in quality control or research & development.

Tags: equipment, Food Expo, What's New
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Members Offer Ideas for Current & Future IFT Programming

Wednesday, June 27th, 2012

At the Town Hall Forum on Tuesday afternoon, about 100 members, volunteer leaders, and staff gathered to learn more about and provide input on current and future IFT programs. The forum hosted three information stations on “IFT Board of Directors Retreat Suggestions,” “Cultivating the Next Generation of Food Scientists,” and “Certified Food Scientist (CFS),” which provided an opportunity for IFT members to ask questions, exchange ideas, and hear more about a variety of new IFT initiatives.

These stations included descriptive posters and Idea Worksheets (open-ended question boards). Volunteer leaders were on hand to explain the programs in more detail and answer questions.

Members had the opportunity to jot down their ideas and comments on the Idea Worksheets set up around the perimeter of the room. Here’s a sample of some of the questions:

How can we work together to enhance the perception of food science and promote food science as a viable and rewarding career option?
What are some “food science stories” that we must tell as part of the World Without Food Science video series?
What is the #1 topic/issue in need of research that IFT should help promote to advance in the areas of Food, Health & Nutrition, Food Safety & Quality, and Food Processing & Packaging?
What are some innovative ways that we can work with university admissions offices and food science departments to increase enrollment?

Along with the Idea Worksheets, members had the opportunity to answer the questions via a paper form. If you were not able to make it to the Town Hall Forum and would like to offer your ideas, please stop by the IFT Central booth 943 for an Idea Worksheet form.

At the conclusion of the event, President-Elect John Ruff thanked the members for their valuable input. “I heard some great conversations and diverse opinions, which will help shape our direction for IFT,” stated Ruff.

Tags: Annual Meeting, sessions
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Website Aids U.S. Partnerships with Netherlands Food Industry

Wednesday, June 27th, 2012

At a Tuesday evening reception hosted by the Netherlands Office for Science and Technology, the Royal Netherlands Embassy and the Netherlands Foreign Investment Agency (booth 1641/1741) unveiled a new website, www.HollandFoodPartner.com, that provides American businesses a portal to investment opportunities, trade information, and the latest developments in food and nutrition research in the Netherlands.

The agro-food industry is the largest contributor to the Dutch economy, responsible for 10% of the Dutch GPD and 21% of exports from the country. The value of Dutch agro-food exports to the U.S. is more than $2 billion.

The food chain in the Netherlands is vast, extending from new seed and ingredient development to processing and packaging. This large community of industrial and academic players has led to a dynamic, research-intensive sector that has spurred many new innovations focused on sustainable production and foods with additional health benefits. In addition, the Dutch food sector works hard to increase animal welfare and food safety, as well as to understand better the interaction between behavior and nutrition.

Examples of some of these exciting new developments are featured on the new website. Some of the innovations involve products that slow digestion or have a reduced fat content, machinery that packages vegetables so they stay fresher longer, and more efficient greenhouse technologies. The site is a source of information for American industries and research institutes looking to identify investment opportunities and partnerships within the Dutch agro-food cluster.

The site emphasizes how the Netherlands is a leader in sustainable agriculture and environmentally friendly and energy-efficient greenhouses; provides innovative solutions for sustainable livestock practices; has developed food and ingredients that lower the amount of salt, sugar, and fat in food, making it easier for consumers to combine good taste with a healthy and convenient meal; and is an expert in developing superior textures and flavors for nutritious foods.

Tags: Food Expo, new technology, product development
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Functional Ingredient May Maintain Healthy Blood Sugar Levels

Wednesday, June 27th, 2012

At a press conference on Tuesday afternoon, BioGLane (booth 2549) introduced iminosugar D-fagomine—a potential functional ingredient that may help to maintain healthy blood sugar levels and improve gut health. It has a slightly sweet taste and is available as a water-soluble, white crystalline powder. It is stable under various pH and processing conditions, such as baking, frying, and boiling as well as fermentation.

Research suggests that D-fagomine may reduce post-prandial glycemic response and the incidence of a high-fat, high-sucrose diet on visceral fat. In addition, the ingredient has been shown to inhibit the adhesion of E. coli and Salmonella to the intestinal mucosa and promote the adhesion of lactobacilli and bifidobacteria.

D-fagomine occurs naturally in buckwheat and has been consumed safely for centuries. BioGLane uses a proprietary and patented enzyme technology to produce its Fagopure D-fagomine. The Spanish company is in the initial stages of affirming GRAS status and is looking for food industry partners to commercialize the ingredient.

Tags: Food Expo, functional foods, glycemic, health, ingredients
Posted in Health & Wellness | 1 Comment »

Endothelial Function as a New Target for Health Claims

Wednesday, June 27th, 2012

BY DAVID DESPAIN

The endothelium, a fine layer of cells that lines blood vessel walls, has emerged as a new focus of health claims for functional foods. Its intricate role in maintaining vascular tone and blood flow is increasingly being recognized as a “barometer” of vascular health, its dysfunction as a serious contributor to atherosclerosis and cardiovascular risk.

Fortuitously, several studies have found that dietary and lifestyle approaches could positively influence endothelial function. On Tuesday, June 26, a session at the 2012 IFT Annual Meeting served to cover the growing body of research and to review the regulatory environment of pursuing related health claims.

Walnuts, for example, have been awarded a health claim recently by the European Food Safety Authority (EFSA). The approved wording—“Walnuts contribute to the improvement of elasticity of blood vessels”—may be used for foods that provide 30 grams or more of walnuts daily.

Cargill global nutrition and regulatory manager Peter Decock shared that EFSA requires that the claim be “specific as the science that supports it.” For example, a claim of “improves artery health” was not approved for walnuts.

Foods containing high amounts of polyphenols (such as tea, chocolate, red wine, grape juice, and cranberry juice) may also be future candidates for endothelial function claims.

These, originally thought to deliver improvements to cardiovascular health through antioxidant activities, explained Joseph Vita, M.D., of Boston University, act on endothelial function by stimulating increased nitric oxide release.

The dysfunction of the endothelium, Vita said, is linked to decreased nitric oxide combined with increased constriction of blood vessels. The polyphenols stimulate expression of enzymatic pathways—SIRT1, AMP kinase, and eNOS—to increase nitric oxide and dilation of blood vessels.

“In a setting of risk factors such as hypercholesterolemia, you have a loss of nitric oxide, a shift in thrombotic factors, inflammatory factors, and adhesion molecules,” Vita said. “If you can make an intervention that improves a healthy phenotype, you’ll get a reversal of cardiovascular risk.”

Regular exercise and nutritional dietary compounds including omega-3 fatty acids, antioxidant vitamins, B vitamins (folic acid), and l-arginine have also been indicated in improving nitric oxide regulation and endothelial function.

The sugar alcohol erythritol (often used as a sugar substitute) has also been found to provide additional protection to endothelial cells. Recent evidence suggests a mechanism through antioxidant activity and by inhibiting production of pro-inflammatory signaling molecules (eicosanoids).

Tags: Annual Meeting, human health, sessions
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Packaging for Novel Processing Technologies

Wednesday, June 27th, 2012

To meet consumer demand for safe, more fresh-like foods with increased product shelf life, several nonthermal (e.g., high pressure, pulsed electric field) and advanced thermal (e.g., microwaves, Ohmic heating) have been developed as alternative technological solutions for food preservation. The use of these technologies has opened up exploration of unique materials and novel packaging technologies to withstand the processing conditions and ensure the safe shelf life of the foods. In addressing a similar need for extending safe product shelf life with commodities such as berries, novel antimicrobial packaging systems are being developed that can eliminate mold and adventitious pathogens simultaneously.

Session 240 Case Studies in Packaging for Novel Processing Technologies, which takes place on Thursday morning from 10:30 a.m. to 12:00 p.m. in Room N111, provides case studies for the commercialization of innovative laboratory discoveries across a spectrum of packaging systems and cross-cutting applications in processing technologies by high pressure processing, microwaves, and chlorine dioxide for fresh produce. Presentations will provide insightful scientific analysis of packaging barrier properties of innovative packaging materials in response to high pressure processing and microwave sterilization and their crucial role in preserving the quality and safety of foods over product shelf-life. An innovative antimicrobial packaging system currently based on a novel chlorine dioxide-producing chemical system invented by the Army and recently licensed to commercial industry will be highlighted.

Tags: Annual Meeting, food packaging, new technology, sessions
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Gut Health Beyond Fiber

Wednesday, June 27th, 2012

Researchers are trying to determine mechanisms of bioactive compounds in foods and have found the gut to be a “black box” that needs to be investigated. Breakthroughs in understanding interactions happening in the gut will bring health and wellness research of foods to a new level. Various dietary phenolic compounds have antimicrobial, antioxidant, anti-inflammatory, anti-cholestemic, anti-diabetic, and anti-cancer activities. Are many of these activities interrelated? Are these phenolic compounds precursors of simpler molecules that are then absorbed into the bloodstream to perform their bioactivities? How does the gut microflora change with what we eat?

What is currently known about these and many other questions that can be posed about this black box will be discussed during Session 248 The Microbiome: Beyond Fiber on Thursday morning from 10:30 a.m. to 12:00 p.m. in Room N109.

Tags: Annual Meeting, fiber, health, sessions
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Auto Bootie Dispenser

Wednesday, June 27th, 2012

Shoe Inn/E Complete LLC (booth 3480) will be displaying its Fusion Auto Bootie Dispenser. Many food companies require the use of shoe covers for food safety and other reasons. Shoe Inn’s innovative time and cost saving customized automatic shoe cover dispensers make putting on shoe covers faster, easier, and safer while meeting health codes.

Tags: equipment, Food Expo, food safety, What's New
Posted in Technologies | 1 Comment »

Coconut Chips

Wednesday, June 27th, 2012

Silvermill Coconut/Gray & Co. (booth 1942) showcases its Coconut Chips in three varieties—Slightly Sweet, Spicy, Salt & Pepper. Slightly Sweet has just the right amount of cane sugar to bring in sweetness without eliminating the taste of coconut. Salt & Pepper is 100% natural and crunchy, while Spicy has a tinge of spiciness.

Tags: Food Expo, produce, What's New
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The Bacteria in Beef That ‘Don’t Behave’

Tuesday, June 26th, 2012

BY DAVID DESPAIN

Beef producers have become quite successful at detecting and preventing contamination of E. coli 0157:h7 in their raw beef products—that’s thanks to years of experience after the Shiga toxin-producing bacterial strain (STEC) was first declared as an adulterant in raw beef in 1994.

However, the USDA Food Safety and Inspection Service (FSIS) has now expanded the adulterant list to include six non-0157 strains (026, 045, 0103, 0111, 0121, and 0145). The new rule had producers and scientists at the IFT Annual Meeting on Tuesday, June 26, warning that these bacteria “don’t behave” like you’d want them to.

“With 0157, we’ve had years and years of testing. We haven’t had those years of experience in the lab with these,” said food safety and public health professor Mindy Brashears of Texas Tech University.

The rule, in place as of June 4, 2012, (an extension from March 5, 2012), was in response to an October 2009 citizen’s petition. According to research microbiologist Christopher Sommers, the petition came after recent outbreaks and a CDC study that showed that these “big six” accounted for more than 70% of non-0157 STEC infections from 1983 to 2002.

A couple of companies—Costco and Beef Products Inc. (BPI)—already have food safety systems in place for non-0157 STEC strains. Director of food safety and quality assurance at BPI, Craig Letch, said that the company developed a system using “robust sampling” (n=167) and has spent well “over a million dollars” in outsourcing 100% of the testing for non-0157 STEC strains. Costco Wholesale’s program for testing for non-0157 STEC strains has been in place since June 2010, according to director of food safety and quality assurance Christine Summers.

“Obviously, we don’t want to make any of our customers sick,” she said, noting that the company produces about 160 million pounds of ground beef annually.

However, she added that there are problems with the rule. “There is a diversity of STECS. It would be beneficial to identify the virulence genes that cause human illness. Knowledge needs to be gathered.”

Despite challenges, Brashears is optimistic that the methodologies are sure to continue to improve as testing progresses and more baseline data is collected. Ultimately, she said, interventions pre- and post-harvest will be key to reducing STECs and protecting the beef supply.

The FSIS has issued methodology for detecting the “big six” at www.fsis.usda.gov/PDF/mlg_5b_02.pdf.

Tags: Annual Meeting, food safety, food science, new technology, sessions
Posted in Technologies | 2 Comments »

Organic Goldenberries

Tuesday, June 26th, 2012

Tradin Organics’ (booth 2627) Organic Goldenberries (Incaberry) is the new superfood packed with nature’s nutrients. High in fiber and antioxidants and amazing taste sensation that starts with a sweet palate and finishes with a fine and delicate sour note.

Tags: berries, Food Expo, functional foods, What's New
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IFT Kicks Off Campaign to Counter Misconceptions about Food Science

Tuesday, June 26th, 2012

The Institute of Food Technologists (IFT) today launched a new public education campaign called ”A World Without Food Science” (www.worldwithoutfoodscience.org) that will aim to generate greater awareness of the role food science plays in ensuring a nutritious, safe and abundant food supply. The campaign is a multimedia, national initiative featuring a series of videos that highlight how food science has responded to major food issues and provided positive solutions on a global scale.

The overarching kick-off video, unveiled during the keynote session at IFT’s Annual Meeting & Food Expo in Las Vegas, accurately depicts what a grocery store would be like without the existence of food science. The black and white footage shows empty shelves, rotten fruit, insect-infested grain and spoiled meat to show the realities of a world without food science. The scene changes to color when the voiceover explains how dedicated food science professionals make it possible to have food that is safe, flavorful and nutritious. The concepts of the video are based on an IFT scientific review titled “Feeding the World Today and Tomorrow: The Importance of Food Science and Technology” published in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety.

The campaign also includes five separate video segments that feature interviews with experts from various food science disciplines to show the positive impact of food science on the public. The first two video segments of the series were presented during the keynote address at the IFT’s Annual Meeting & Food Expo. The first video highlights the challenges surrounding availability of food and how we will need to feed approximately 9 billion people by 2050. The second video focuses on food safety and the important role of food science in ensuring that the food we eat is safe.

“As a scientific society, education is at the core of our mission as we advance the science of food. It’s especially important for the public to understand where their food comes from,” said IFT President Roger Clemens, DrPh. “This campaign tells the story of food science in a new visual way so that consumers understand the role of food science in their daily lives.”

In addition to consumer education, another goal of this campaign is to reach and inspire students to pursue food science careers. Food science incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry and more. The ever-expanding field of food science encompasses a wide range of careers in areas such as food production and processing, quality assurance and control, food product development, food science research, and regulation and enforcement of food laws. IFT.org has information on becoming a food scientist, as well as lesson plans and activities for teachers. IFT also produced the Day in the Life of Food Scientist videos to help people understand what it’s like to walk in the shoes of a NASA food scientist, a product developer at Disney Consumer Products, and a food packaging professional at a multinational food packaging and processing company.

As part of the World Without Food Science campaign, three more videos will be released within the year. Topics include Nutrition, Environmentally Responsible Food Production, and Developing Food Products for Specific Populations. Each video will be distributed nationwide and featured along with facts and additional resources on www.worldwithoutfoodscience.org. The videos complement IFT Food Facts, a multimedia website created to show the practical applications of food science for consumers, such as food safety in the farmer’s market, how to store leftovers and understanding expiration dates. For more information, please visit iftfoodfacts.org for more information.

This video campaign was produced thanks to funding from the following IFT Divisions—Product Development, Quality Assurance, Citrus, Food Microbiology, Nutraceuticals, and Refrigerated & Frozen Foods.

Tags: Annual Meeting, food safety, food science
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Innovations Solve Real-World Problems

Tuesday, June 26th, 2012

At Tuesday morning’s keynote session, IFT President-Elect John Ruff and incoming President-Elect Janet Collins announced and presented four companies with the 2012 IFT Food Expo Innovation Awards. The winners are Advantix Systems, Ampac, Ecolab, and Glanbia Nutritionals.

“The Food Expo Innovation Awards are a showcase for amazing advancements made in our profession,” said Collins.

A panel of nine jurors from industry, academia, and government with broad expertise in research & product development, processing & packaging technology, and food safety selected the four companies and their innovations from 44 qualified entries. Only companies exhibiting at the 2012 IFT Food Expo in Las Vegas were eligible. Judging criteria included degree of innovation, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Advantix Systems (booth 3956) garnered the 2012 IFT Food Expo Innovation Award for its liquid desiccant dehumidification and cooling technology, which reduces energy use by 50%. The technology uses liquid desiccant, which is a natural salt solution that absorbs moisture directly from the air. By utilizing the solution’s natural affinity for moisture, air can be dehumidified without needing to overcool or post-cool the air as required by conventional approaches. The desiccant is also a natural disinfectant, removing almost all airborne bacteria and microorganisms in a single pass.

Ampac (booth 2980) won the award for its No. 2 pouch. The recyclable packaging is made from a coextruded film blend of predominantly high-density polyethylene (HDPE) that yields a pouch with excellent stiffness and strength characteristics as well as high barrier to moisture and excellent puncture resistance. It is designed to be compatible with existing post-consumer recycled waste streams, such as retail plastic grocery sacks. The stand-up pouch also saves energy to produce, since it does not require a separate laminating step.

Ecolab (booth 2129) was honored for its RAC residual antimicrobial coatings program, which consists of EPA-registered products that enhance food safety by providing improved microorganism control of plant non-food contact environmental surfaces. The products are ready-to-use and can be applied with spray, roller, or brush to provide residual sanitizing activity on environmental surfaces. Proper application of the products can reduce 99.9% or 3 log reduction of pathogens, such as E. coli O157:H7, Listeria monocytogenes, Salmonella enteric, and Staphylococcus aureus.

Glanbia Nutritionals (booth 1241) captured the 2012 IFT Food Expo Innovation Award for its Optisol 2000 binding system for sugar reduction. The binding system is a milk protein concentrate that can reduce sugar usage up to 50% in many food applications, such as baked and chewy type granola bars, cereal clusters, and other snack products. In reduced-sugar applications, OptiSol 2000 functions to bind water and maintain a sticky matrix in food products. The clean-label ingredient contributes protein to the formulation and enables the addition of other desirable nutrients such as fiber.

Tags: awards, Food Expo, product development, Top Story, winners
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Antimicrobial Packaging with Biopolymers May Solve Food Safety Issues

Tuesday, June 26th, 2012

Recently, recalls and outbreaks of cantaloupe, tomato, shell egg, and ground meat due to foodborne pathogen contamination have highlighted the need for effective decontamination methods to ensure the safety of foods. Foodborne illness poses a $77+ billion economic burden in the United States annually. As an additional hurdle to non-thermal processes, antimicrobial packaging can play an important role in reducing the risk of pathogen contamination, as well as in extending the shelf life of minimally processed foods. Currently, food applications of antimicrobial packaging systems are limited due to the availability of suitable antimicrobials, new polymer materials, regulatory concerns, and appropriate testing methods. Thanks to concerns about the environment and sustainability, it is critical to design packaging products that utilize renewable resources while providing consumers a better package for protecting and dispensing the foods they buy.

Session 096 Development of Antimicrobial Packaging with Biopolymers to Solve Food Safety Issues will take place on Wednesday morning from 8:30 a.m. to 10:00 a.m. in Room N115. The symposium will focus on the development and application of biopolymers in antimicrobial packaging that can be used for reducing or inhibiting foodborne pathogens. The speakers will address current problems and challenges; discuss the different approaches to development of antimicrobial packaging systems with biopolymers; present the physical, mechanical, and antimicrobial properties of packaging materials; demonstrate their applications in various foods; and propose future research directions and collaborations in this research area.

Tags: Annual Meeting, food packaging, food safety, sessions
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Functional Foods of Latin America

Tuesday, June 26th, 2012

The Hispanic population is the largest and fastest-growing minority in the United States. Due to this influx of immigration and high birth rates, the consumption of foods from Latin America has been rapidly increasing among Americans. However, scientific information regarding their composition, flavor characteristics, identification of bioactive compounds, processing, and potential health benefits is limited, thus constraining their commercialization in the U.S.

Session 112 Functional Foods of Latin America: Flavor, Health Benefits, and Opportunities for Commercialization will take place on Wednesday morning from 10:30 a.m. to 12:00 pm in Room N116. It will address research advances on the identification of bioactive compounds and their potential health benefits and optimized processing methods of commonly consumed Hispanic foods as well as other Latin American foods that have not yet been fully commercialized in America. Foods to be included are common beans, hot peppers, vanilla, and novel grains such as amaranth and quinoa, as well as lesser known foods in the U.S., such as loroco, nopal, and pacaya, among others.

Tags: Annual Meeting, functional foods, health, sessions
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Micro-Dried Berries

Tuesday, June 26th, 2012

Using an innovative process, Milne Fruit Products Inc. (booth 2959) produces Micro-Dried Berries that are 100% natural with no added sugars, flavors, colors, or preservatives. Each berry offers a plump “puff” appearance and the color and texture of the fruit.

Tags: Food Expo, produce, What's New
Posted in Product Development | 1 Comment »

IFT, Phi Tau Sigma Award Top Students in Division Posters

Monday, June 25th, 2012

On Monday afternoon, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and awarded student finalists of the division poster competition. Students from several universities in the United States and abroad received certificates and awards in various categories based on the division discipline, such as Biotechnology, Food Engineering, and Nutrition.

“We are here to celebrate the remarkable achievements of award-winning students,” said Ken Lee, Professor and Chair, Dept. of Food Science & Technology, The Ohio State University, and President of Phi Tau Sigma. “These awards showcase the best we have in our profession.”

Lee urged the students to build a network of food professionals to help them advance their careers. “You are the future leaders of our profession; I challenge you to do your best.” IFT President Roger Clemens echoed Lee’s remarks. “You represent research and the promise of innovation. Through food science, you can make a difference in the lives of people here and around the world,” said Clemens.

Clemens noted that during a recent trip to Morocco he saw firsthand how food science is making a difference. “Morocco has no refrigeration and poor sanitation. UHT processing and packaging can provide safe beverages for drinking and improvements in water quality have reduced diseases related to diarrhea.”

About 645 papers were submitted for the division poster competition. The awards ceremony recognized the finalists and the first-, second-, and third-place winners. The first-place winners in each division category are as follows:

Aquatic Food Products Division: Naim Montazeri

Biotechnology Division: Maria Rosales Soto

Carbohydrate Division: Chao-Feng Hsieh

Dairy Division: Rachel Campbell

Food Chemistry Division: Brian Song

Food Engineering: Natthakan Rungraeng

Food Microbiology Division: Thomas Rodda

Food Packaging Division: Soumi Ray

Fruit & Vegetable Division: Oluranti Campbell

International Division: Sahar Navidghasemizad

Marketing & Management Division: Courtney Simons

Muscle Foods: Changqi Liu

Nonthermal Division: Fangfei Lou

Nutraceutical Division: Kaustav Majumder

Nutrition Division: Adriana Soto

Product Development Division: Sara Boswell

Quality Assurance Division: Mengna Su

Refrigerated & Frozen Foods: Kevin Mis Solval

Toxicology & Safety Evaluation Division: Katherine Ivens

These students presented their award-winning posters at the Monday evening Networking Reception.

Tags: Annual Meeting, awards, IFTSA
Posted in Awards & Competitions | 1 Comment »

Pilot Scale Mixer

Monday, June 25th, 2012

Silverson Machines Inc.’s (booth 2283) new AX5 Pilot Scale Mixer is suitable for small scale production or scaling up from the lab. It features a rise and fall bench stand and touch pad operation with infinitely variable speed control, tachometer, ammeter, and programmable timer.

Tags: equipment, Food Expo, product development, What's New
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Frozen Whole Cranberries

Monday, June 25th, 2012

Simply Incredible Foods (booth 3848) showcases its Frozen Whole Sweet Cranberries. The sweet cranberries are so low in acid that you can eat them like a grape but they have all the flavor and taste of a cranberry. 80% less calories than a dried cranberry and less expensive.

Tags: Food Expo, produce, What's New
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Repositioning Food Products for Health

Monday, June 25th, 2012

The food industry has made huge strides in innovating and repositioning products for health. Speakers will review selected industry examples of strategic corporate portfolios focused on health, the role of innovation approached through technology and product acquisition, product formulation, and brand positioning. The session will also include an in-depth review of contemporary concepts and tools for innovation in the food industry.

Session 018 Food Industry Innovation for Health will take place Tuesday morning from 10:30 a.m. to 12:00 p.m. in Room N114. Speakers include Nancy Childs, Ph.D., Professor of Food Marketing, Saint Joseph’s Univ.; Lorraine Niba, Ph.D., Business Development Manager, Global Nutrition Springboard at Ingredion (formerly Corn Products Intl.); and Hamsa Thota, Ph.D., President, Innovation Business Development Inc.

Tags: Annual Meeting, health, human health, new technology
Posted in Health & Wellness | 1 Comment »

Food Safety & Quality Aspects of Nonthermal Hurdle Technologies

Monday, June 25th, 2012

Renowned speakers from outstanding research institutions in Australia (Commonwealth Sci. & Industrial Research Org.), Canada (Univ. of Guelph), Germany (German Inst. of Food Tech.), and the United States (Ohio State Univ., Cornell Univ.) will deliver presentations on HPP, PEF, ozone, light energy, and irradiation. Process-specific parameters for the different treatment methods featured in the combined approaches—for instance, pressure, time, temperature, energy input, electric field strength, and irradiation dosage—will be discussed, as well as environmental or product parameters, such as the reduction of the microbial load and achievable shelf life stability, retention of the nutritional content, enzymatic activity, sensory attributes, and possible changes of physico-chemical characteristics.

Session 067 Nonthermal Hurdle Technologies: Food Safety and Quality Aspects will take place on Tuesday afternoon from 1:30 p.m. to 3:00 p.m. in Room N109.

Tags: Annual Meeting, food safety, irradiation, new technology
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BarleyChoc

Monday, June 25th, 2012

Maltexco (booth 2846) debuts its BarleyChoc—a unique 100% natural product developed to match cocoa powder color and organoleptic profile. It reaches cocoa powder performance in several applications like bakery, diary, coating, and cereals.

Maltexco

Tags: confectionery, Food Expo, What's New
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Ingredients for Healthy Ethnic Foods

Monday, June 25th, 2012

Consumers want adventurous and authentic flavors along with health. Speakers from the culinary and food industries will discuss popular healthy ethnic ingredients and flavors and their sensory experiences. Trendy ingredients in fine dining are filtering into consumer retail products. Employing techniques based upon traditional sensory and consumer testing but linking to uniqueness, flavor impact, or unaided acceptance can help to define what is in scope for a variety of ethnic populations. Spices and herbs have a wide spectrum of both health and flavor characteristics. Food processing (baking, microwaving, retorting, roasting) can affect the antioxidant capacity of spices and herbs. Formulary examples of improved product positioning will cover the reduction of salt and sugar and discuss trends and cleaner labels.

Session 020 Healthy Ethnic Foods and Ingredients: Sensory and Product Development Perspectives will take place on Tuesday morning from 10:30 a.m. to 12:00 p.m. in Room N119.

Tags: Annual Meeting, ethnic food, ingredients, sensory
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Natural Salt Replacer

Sunday, June 24th, 2012

Levapan S.A.’s (booth 736) SaltLower is a clean label, natural salt replacer containing yeast extracts. It serves as a building block for substituting salt ( NaCl ) as high as 45% in typical food formulations without affecting salty taste or the typical mouthfeel.

Tags: Food Expo, sodium reduction, What's New
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Cooking Grade Matcha

Sunday, June 24th, 2012

Aiya America Inc.’s (booth 134) cooking grade Matcha is specially blended for food and beverage ingredient purposes. Higher grades of Matcha are not suitable to mix with other food ingredients because their flavor is too mild and will be lost amongst the other ingredients.

Tags: Food Expo, functional foods, What's New
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Mingle with the Division Poster Winners

Friday, June 22nd, 2012

The division poster finalists will be judged and award winners announced on Monday, June 25, prior to the IFT Awards Ceremony. The first place winners of each competition will display their winning poster, interact with attendees, and receive informal recognition during the Networking Reception that will immediately follow the IFT Awards Ceremony at 6:45 p.m. In addition to being formally recognized in division events and the Phi Tau Sigma Award Ceremony, finalists will easily be identifiable during the poster sessions. Ribbons indicating award winners will be attached to each of their poster boards. All poster finalists will be recognized by signage. So while you enjoy a cocktail and appetizer, check out the best-of-the-best graduate student research and pass along your congratulations!

Tags: Annual Meeting, awards, research
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Arm Yourself with Information

Friday, June 22nd, 2012

The Knowledge Center returns this year to offer you resources and information on the key industry focus areas and core sciences. This Center, conveniently located in the Concourse of the Las Vegas Convention Center, provides info on relevant IFT educational opportunities, as well as knowledgeable staff who can help you build a personalized Scientific Program education plan. You’ll also find information on IFT divisions, Trend & Solution Tours, the Taste the Expo program, What’s New! program, additional professional resources, and much more. It’s also a great place to connect with others who share your professional interests.

Tags: Annual Meeting, Education
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Magtein for Brain Health

Friday, June 22nd, 2012

AIDP Inc. (booth 2942) has launched Magtein, a new compound for cognitive functions and brain health. Magtein is suitable for the nutraceutical market and the food/beverage channel. It has a clean taste, is odorless, and highly soluble. This patented ingredient is self-affirmed GRAS.

Tags: Food Expo, Food Health & Nutrition, nutraceutical, What's New
Posted in Product Development | 1 Comment »

Candy Coated Dark Chocolate Pomegranate

Thursday, June 21st, 2012

Kendall Frozen Fruits Inc.’s (booth 1473) cane sweetened pomegranate arils are coated with dark chocolate and finished with an all natural candy shell. Giving you a delicate and satisfying crunch with the amazing and exotic flavor combination of chocolate and pomegranate.

Tags: confectionery, Food Expo, What's New
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Steam/Vacuum Pasteurization Services

Thursday, June 21st, 2012

Specialty Food Ingredients (booth 2185) debuts its steam/vacuum pasteurization services for nuts and seeds. It yses no chemicals, has a short dwell time, organic – provided in GFSI, QAI high-spec facility in Lodi, Calif.

Tags: Food Expo, food safety, pasteurization, What's New
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Enoki Mushroom

Thursday, June 21st, 2012

Woodland Foods (booth 1000) introduces it’s Enoki mushrooms. The flavor is mild, unexpectedly sweet and fruity, almost grape-like, with a pleasant crunchy texture. The Enoki is a indispensable ingredient in traditional Asian cuisine, especially Japanese nabe stew dishes.

Tags: Food Expo, What's New
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Clean Label Potato Flakes

Wednesday, June 20th, 2012

Austrade Inc.’s (booth 3269) Agenflock 20.702 potato flakes are produced of select quality potatoes without additives and preservatives. The flakes are free flowing and feature a nice yellowish color.

Tags: clean label, Food Expo, starch, What's New
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Crisped Quinoa

Wednesday, June 20th, 2012

To make Andean Naturals’ (booth 2185) crisped quinoa, the company puffed quinoa under a new technology that keeps the product crispy and firm. The product is gluten-free and organic.

Tags: Food Expo, What's New, whole grains
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Program & Exhibit Directory Addendum

Wednesday, June 13th, 2012

2012 IFT Annual Meeting & Food Expo^® Program & Exhibit Directory Addendum
(as of June 24, 2012)

Exhibit Addendum

Disclaimer
The following listings are reproduced verbatim from copy submitted by each exhibitor. IFT takes no responsibility for descriptions or claims made. Exhibitors contracting space after the section had gone to press are listed in the Addendum. For the most up-to-date listing of the exhibitors, use the mobile app or the Event Navigator kiosks located throughout the Expo floor.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cancelled Companies

Booth Changes

-A-

Air Science USA LLC…………………………………………………. 1646
120 6th Street, Fort Meyers, FL, 33907
ph: 800-306-0656
e-mail: info@airscience.com
web: www.airscience.com
Description: Air Science USA LLC provides leading-edge solutions for the sciences and laboratory industries. We offer a complete range of laminar flow cabinets, PCR workstations, biohazard safety cabinets, ductless fume hoods and replacement carbon and HEPA filters for all major brands of ductless fume hoods. Custom enclosures are also available.
Asia, Australia, Europe, North America

American Sprinkle Company……………………………………… 1232
15 Riverside Drive, Pine Brook, NJ, 07058

Azumex Corp…………………………………………………………….. 3505
9375 Customhouse Plaza , Suite 1, San Diego, CA, 92154

-B-

Beijing Marigold International Trade Co., Ltd…………….. 3125
Room 8010, Hongrun Hotel, No. 28, Baiqiao Dajie, Beijing, Dongcheng District, 100062, China

-C-

Coral LLC………………………………………………………………….. 3500
38 Diamond Back Way, Carson City, NV, 89706

-D-

Deseret Laboratories International…………………………….. 135
1414 E. 3850 S., St. George, UT, 84790
ph: 435-628-8786 fax: 435-673-1202
e-mail: bobd@deseretlabs.com
web: www.deseretlabs.com
Description: Deseret Labs International is a cGMP, FDA & TGA registered contract & ingredient manufacturer offering: Full service R&D, granulation and instantized ingredients, encapsulation of ingredients, and vitamin premixes. Utilizing state of the art fluid-bed and high-sheer granulation technology, we service the food, nutritional and pharmaceutical industries for nearly 30 years. We are equipped to handle all packaging needs for bulk powders. Circle U & Circle K Kosher & Halal.
Asia, Australia, Europe, North America

-E-

Enreco, Inc………………………………………………………………… 3507
600A Broadway, Sheboygan Falls, WI, 53085
ph: 920-550-4061 fax: 920-467-4133
e-mail: pat@enreco.com
web: www.enreco.com
Description: Enreco, Inc. founded in 1987, is dedicated to providing nutritional ingredients defined by excellence in innovation, quality and customer service. A pioneer in the development of nutritious flaxseed products rich in Omega-3s, fiber, antioxidants and other nutritional and nutraceutical benefits, Enreco provides ground, whole-grain flaxseed flours, legume flours and other ingredients for the baking, pizza crust, breakfast cereal, nutrition bar and other segments of the food and nutritional products industries. Always the innovator, Enreco created processing systems to triple-clean their product and was the first to develop proprietary stabilization technologies allowing a shelf life of two years, guaranteed! The company maintains Superior AIB certification for quality and safety produces organic ingredients under the OneCert organic certification program and is certified kosher by the Chicago Rabbinical Council.

-F-

FDA/Center for Food Safety & Applied Nutrition………… 203
5100 Paint Branch Parkway, College Park, MD, 20740

Fiore Di Pasta Inc………………………………………………………. 3951
4776 E. Jansen Ave, Fresno, CA, 93725

Fooding Group Limited……………………………………………… 3129
No.560, ZhangYang Road, Pudong, Shanghai, 200122, China

Fullrich Food & Spice Ingredients (Anhui) Co., Ltd…….. 3303
No. 6 Hehuan Road, Suixi Economic Development Zone, Huaibei City, 235100, China
ph: +86-551-2843409
e-mail: fullrichingredients@yahoo.com.cn
web: www.fullrichfoods.com
Description: Dehydrated vegetables. Dehydrated garlic flakes, Dehydrated garlic granules , Dehydrated garlic powder, Dehydrated red bell pepper flakes, Dehydrated green bell pepper flakes, Dehydrated leek green, Dehydrated onion products, Dehydrated carrot cubes 1-3mm, 3x3mm, 5x5mm, Foods chemical products.
Africa, Asia, Australia, Europe, North America, South America

-G-

Gopher Scope……………………………………………………………. 3506
29563 Costello Drive, New Hudson, MI, 48165

-I-

Imtech-Steri……………………………………………………………….. 3509
Gewerbestrasse 6, Biel-Benken, Switzerland
ph: +41-614-019111
e-mail: info@imtech-steri.ch
web: www.imtech-steri.ch
Description: Imtech-Steri AG is a Swiss company working with Steam technology since more than 30 years. We are providing Batch Sterilization Systems over the world. Our solutions are based on saturated steam and are 100% natural (Chemicals & Radiations Free): the BioSteam line. The Pasteurization process is particularly effective for spices, herbs, nuts and dry fruits. It is possible to process from 100 kilos to 2 tons of product per Batch. Microbial reduction can be tuned from minimal to strongest sterilization. We have installed such systems in Europe, Middle East, India and the USA in the last 10 years with great feedback and customer satisfaction. We also provide Process Validation services and Pre-validation studies matching the FDA guidelines.
Africa, Asia, Australia, Europe, North America, South America

Itochu Chemicals America Inc……………………………………. 3502
360 Hamilton Avenue, White Plains, NY, 10601
ph: 856-207-4370 fax: 914-333-7848
e-mail: fred.ghanem@itochu-ca.com
web: www.itochu-ca.com
Description: Itochu Chemicals America Inc. is the exclusive distributor for premium ion exchange resins from Mitsubishi Chemical Corporation, Iron and Manganese Removal media from Quantum, Chromatographic silica and resins from various suppliers, as well as filtration and membrane products. Our group is also involved in acid and base resin catalysis for hydrolysis, esterification, and other type of reactions including biocatalysis and the use the enzyme immobilization techniques. We have products for sugar fractionation, for nutraceutical and flavor extraction, for juice de-bittering and de-acidification, for tannin and color removal. Such products are available from the analytical HPLC size to the industrial production.
North America, South America

-L-

Liupanshui Yikang Food Co., Ltd……………………………….. 485
HongQiao District, LiuPanShui City, Liupanshui, 55301, China

LycoRed Corp……………………………………………………………. 3501
377 Crane Street, Orange, NJ, 07050
ph: 973-882-0322 fax: 973-882-0323
e-mail: info@lycored.com
web: www.lycored.com
Description: LycoRed is a global leader in healthy natural fortification, premix blends and colorants, serving the Food, Beverage, and dietary supplement markets. LycoRed’s natural colors are derived from carotenoids, inlcuding tomato lycopene and beta carotene. LycoRed’s yellow to red colorants are highly stable in light, pH and heat, suitable for vegetarian and vegan products, and kosher and halal. Also, please stop by to try SANTE, a patented, natural tomato-based concentrate ingredient, designed to successfully enhance taste and flavor for reduction of sodium. It can be used in ready-made meals, snacks, cheese products, meat products and savory bakery items. Please come by our booth to see and taste LycoRed’s technology first-hand!

-Q-

Qingdao Taifoong Foods Co., Ltd………………………………. 3004
Madian Industrial Park, Jiaozhou, 266314, China

Qufu Shengren Pharmaceutical Co., Ltd…………………….. 3305
No. 6, Shengwang Avenue, Qufu, Shandong, 273100, China
ph: +86-537-4913739 fax: +86-537-4911578
e-mail: steviacn@gmail.com
web: www.sunwininternational.com
Description: Qufu Shengren Pharmaceutical Co. Ltd. is one of the leading stevia manufacturers in China and one of the only Chinese stevia companies with GRAS notification from the U.S. FDA. ISO, kosher, Halal and HACCP certificated. We originated from a pharmaceutical company, and produce all products according to GMP practice. The product line covers steviosides 90%, Reb A 40%, Reb A 60%, Reb A 80%, Reb A 95%, Reb A 98%, Reb A 99% and table top sweetener.
North America

-R-

RNI Consulting………………………………………………………….. 1021
2 Square La Fayette, Angers, 49000, France

-S-

Shandong Sunwell Green Food Co., Ltd…………………….. 3126
The Industry Garden of Shouguang Development Zone, Shandong, Shandong, 262700, China
ph: +86-150-06651997
e-mail: cathyyang1997@gmail.com
web: www.sunwellfood.com
Description: Established in 2003, Shandong Sunwell Green Food Co., Ltd. is a specialized manufacturer of vacuum fried, AD and FD vegetables and fruits, as well as IQF vegetables and fruits.

Shanghai Shenguang Edible Chemicals Co., Ltd………… 2903
No. 125, North Chuhua Road, Shanghai Chemical Park, Shanghai, 201417, China

Suntava……………………………………………………………………… 3508
3290 S. St. Croix Trail, P.O. Box 268, Afton, MN, 55001
ph: 651-998-0723 fax: 612-435-0264
e-mail: terry.howell@suntava.com
web: www.suntava.com
Description: Suntava is a leading U.S. based agriculture and natural ingredient biotech company dedicated to improving health and enhancing life by researching, breeding, growing and harvesting better-for-you food crops. Our primary product is a non-GMO Purple Corn, featuring an exceedingly high level of Anthocyanins and Polyphenols (antioxidants). Published research confirms that purple corn contains nearly 4 times the level of anthocyanins found in blue corn and greater antioxidant activity than blue berries (based on published ORAC data). Healthy, delicious, colorful and sustainable purple corn is ideally suited for cereals, snacks, baked goods, baking mixes, soft table torillas, or any application typically using other white, yellow or blue corn.
North America

-T-

Taizhou Fertile Foods Trade Co., Ltd…………………………. 3124
Room 515, Residence 8, Xinghua City, Jiangsu Province, China
ph: +86-523-83313455 fax: +86-523-83313455
e-mail: fyfoods@vip.163.com
web: www.fyfoods.com
Description: Taizhou Fertile Foods Trade Co., Ltd. was established in April 2012 .Is a mainly to international trade of the modernization of the new private import and export corporation. The company office is located in the City Investment Mansion 8. The company warehouse is located in famous dehydrated vegetables processing base, Wangheng economic development zone of Xinhua.

The Chia Company…………………………………………………….. 221
105 Duane Street, #19F, New York, NY, 10007

Trans Pacific Foods/Titan Foods……………………………….. 3875
2601 Main Street, Suite 910, Irvine, CA, 92614

-U-

USDA Food Safety & Inspection Services………………….. 3504
1400 Independence Avenue SW, Mail Stop 3778 (Aerospace/OOEET/OPD), Washington, DC, 20250
ph: 202-690-6370 fax: 202-690-6519
e-mail: beatrice.herbert@fsis.usda.gov

-V-

Vida-Blend, Inc…………………………………………………………… 3949
1430 State Highway 5 S., Amsterdam, NY, 12010
ph: 518-620-6216
e-mail: jflacke@vida-blend.com
web: www.vida-blend.com
Description: Blending science, technology and expertise to fortify our world, one person at a time. Our passion for improving lives through the power of nutrients provides you with the Peace of Mind to focus on your core business. We offer you extensive production management experience for Fortune 500 Companies. Experienced staff and ownership have a hands-on approach with every order. You can count on us to get the job done – from formulation assistance and precision blending to packaging assistance and on time delivery.

Vidhi Dyestuffs Mfg. Ltd…………………………………………….. 657
E/27 Commerce Centre, 78 Tardeo Road, Mumbai, Maharashtra, 400 034, India
ph: +91-224-0734747 fax: +91-222-3521980
e-mail: vdml@vsnl.com
web: www.vidhifoodcolours.com
Description: Vidhi Dyestuffs Mfg. Ltd., “VDML” is one of the most reliable, reputed and a leading synthetic food color manufacturing company with global presence and representations in over 75 countries across all 7 continents of the world. VDML currently manufactures synthetic food colors conforming to the E.C. 2008/128/EC & to the FAO/WHO Standards, their Lakes & Blends, FD&C Certified Colors, D&C Colors & their Lakes. VDML also manufactures a complete range of “application focused” natural color formulations & emulsions. VDML is an ISO 9001:2008, ISO 22000:2005 & HACCP accredited company and its products enjoy international accreditations like Kosher from Kof-K of the U.S.A. & Halal Certificate from M.U.I Indonesia.
Africa, Asia, Australia, Europe, North America, South America

VRS Foods Ltd. (Paras)……………………………………………… 1230
B1 & B2, Mira Corporate Suites, Ishwar Nagar, Mathura Road, New Delhi, Delhi, 110065, India
ph: +91-114-0674067 fax: +91-114-0674077
e-mail: gaurav.gupta@parasdairy.com
web: www.parasdairy.com
Description: VRS Foods Ltd. is an Goverment of India recognized Star Export House engaged in manufacturing & Exports of various dairy products (ie. Acid Casein, Rennet Casein, Fresh Curd Sodium Caseinate, Whole Milk Powder, Skimmed Milk Powder, Lactose, Butter, WPC, Demineralised Whey Powder , Milk Protein Concentrate UHT MILK, Ghee (Clarified Butter) etc.) The VRS Group, founded in 1960, owns ISO 9001-2000, HACCP, Halal, Kosher, FDA, HACCP, FSSAI & Export Inspection council certified manufacturing units with a technical collaboration with – WestFalia Separator AG, Filteration Engineering Inc. and Applexion at various strategic places in India & is well known in the national & International markets for its flagship brand “PARAS”.
Africa, Asia, Australia, Europe, North America

COMPANIES THAT HAVE CANCELLED

Cherry Centra
Ganzhou Julong High-Tech Industrial C
J.R. Short
Poppin Fun

BOOTH CHANGES

Linyi Shansong Biological Products Co., Ltd. Is now in booth 584

Program Addendum

Panel Discussion, Symposium or Workshop Presenter — Additions and Changes

Presenter Replacement
Session 005: An Inside Look at the American Farm and How Sustainable Practices Impact the Food Industry
Tuesday, June 26, 2012, 7:15 am–8:15 am
Presentation 005-04, 7:50 am–8:00 am
Presenter J. von Zastrow replaced by M. Hewett, Publix Super Markets

Presenter Replacement
Session 015: A look at the Non-0157 Shiga Toxin E. Coli Strains Through Different Eyes
Tuesday, June 26, 2012, 10:30 am-12:00 pm
Presentation 015-01, 10:35 am–10:55 am
Presenter P. Fratamico replaced by C. Sommers, USDA

Presenter Replacement
Session 016: Chemical and Functional Properties of Krill Oil: Developing a Public Standard for a Complex Ingredient
Tuesday, June 26, 2012, 10:30 am–12:00 pm
Presentation 016-04, 11:30 am–11:45 am
Presenter S. Fratamico replaced by E. Hotam, Enzymotec USA

Presenter Replacement
Session 019: Food Processing and the Dinosaur: Are Their Fates One and the Same?
Tuesday, June 26, 2012, 10:30 am–12:00 pm
Presentation 019-04, 11:05 am–11:15 am
Presenter S. Nugen replaced by A. Kinchla, Univ. of Mass.

Presenter Withdrawal
Session 070: Specialized Nutrition: Opportunities in Medical Foods and Beyond for Aging, Developing, and Other Specialized Populations
Tuesday, June 26, 2012, 1:30 pm–3:00 pm
Presentation 070-02, 2:05 pm–2:35 pm
Presenter R. Winger, Inside Foods Ltd withdrawn

Presenter Replacement
Session 108: An African Sensory Adventure
Wednesday, June 27, 2012, 7:15 am–8:15 am
Presentation 108-02, 11:05 am – 11:30 am
Presenter J. Mendesh replaced by I. Mehrotra, General Mills

Presenter Replacement
Session 119: Substantiating an Immune Health Claim-Three Perspectives
Wednesday, June 27, 2012, 10:30 am–12:00 pm
Presentation 119-01, 10:35 am–10:55 am
Presenter L. Paulinois replaced by A. Roberts, Cantox

Presenter Replacement
Session 213: Indigestible Carbohydrates and Colonic Health
Thursday, June 28, 2012, 8:30 am–10:00 am
Presentation 213-03, 9:00 am–9:15 am
Presenter L. Sanders replaced by P. Samuel, Tate & Lyle

Presenter Replacement
Session 240: Case Studies in Packaging for Novel Processing Technologies
Thursday, June 28, 2012, 10:30 am–12:00 pm
Presentation 240-03, 11:35 am–12:00 pm
Presenter K. Durdag replaced by V. Gunn, Biovation

Presenter Replacement
Session 241: Enhancing FDA’s Evaluation of Science to Ensure Chemicals Added to Human Food Are Safe: Results of Workshops
Thursday, June 28, 2012, 10:30 am–12:00 pm
Presentation 241-02, 11:05 am–11:35 am
Presenter N. Rachman replaced by H. Chin, Coca Cola

Presenter Withdrawal
Session 259: Effects of Refrigeration, Particularly Freezing and Freezing Techniques, on Food Microbial Safety and Quality
Thursday, June 28, 2012, 1:15 pm–2:45 pm
Presentation 259-03Presenter A. Borger withdrawn

Presenter Replacement
Session 264: Safety, Quality, and the Future of Raw Milk Cheese in the United States
Thursday, June 28, 2012, 1:15 pm–2:45 pm
Presentation 264-03, 2:10 pm–2:35 pm
Presenter J. Sheehan replaced by O. Nsofor, USFDA

Poster Session Presenter — Additions and Changes

Presenter Withdrawal
Salmonella Population Rebound and Its Prevention on Spray Washed and Non-Washed Jalapeño Peppers and Roma Tomatoes in Humid Storage
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 035-21
Presenter W. Long withdrawn

Presenter Withdrawal
Growth and Enterotoxin A Production of Staphylococcus aureus in Raw Meats at Different Temperatures
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 035-76
Presenter W. Kim withdrawn

Presenter Withdrawal
Yield and Methanol Content of Brandy from Muscadine Grapes and French-American Hybrid Varieties
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 046-08
Presenter Y. Hang withdrawn

Presenter Withdrawal
Toxin Gene Profiles of Bacillus cereus Isolated from Korean Traditional Fermented Soybean Products
Tuesday, June 26, 2012, 12:00 pm–2:00 pm
Presentation 052-20
Presenter J. Kim withdrawn

Presenter Withdrawal
CFD Investigations of Kheer Cooking in a Continuous Kheer Making Machine
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 077-08
Presenter S. Kadam withdrawn

Presenter Withdrawal
Physicochemical Properties of Puffed Quinoa Cake
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 077-84
Presenter Y. Gong withdrawn

Presenter Withdrawal
Angiotensin-Converting Enzyme (ACE) Inhibitory and Proteolytic Activity of Probiotic Yogurts: Effect of Sodium Calcium Caseinate and Whey Protein Concentrate
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 080-01
Presenter S. Akalin withdrawn

Presenter Withdrawal
Textural Quality Improvement of Rice Flour Gel Using TGase Protein Crosslinking
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 081-13
Presenter P. Suwannaporn withdrawn

Presenter Withdrawal
Stage of Change for Consuming More Fruits and Vegetables, Less Saturated Fat, and Less Refined Sugar Among Patients with Type 2 Diabetes
Tuesday, June 26, 2012, 3:00 pm–5:00 pm
Presentation 084-34
Presenter H. Bawadi withdrawn

Presenter Withdrawal
Does Grade Inflation Occur in the Introductory Food Science Class at MU?
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 129-03
Presenter A. Clarke withdrawn

Presenter Withdrawal
Remote Laboratories for Teaching Citrus Processing Technology
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 129-04
Presenter J. Reyes-De-Corcuera withdrawn

Presenter Withdrawal
Rheological Measurements and Physicochemical Properties of Whey Protein Isolates: Combined Effect of Heat and NaCl
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 132-05
Presenter R. Hussain withdrawn

Presenter Withdrawal
Optimal Plasticizer Additions for Alaska Pollock Surimi Protein Films
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 145-05
Presenter B. Olvera withdrawn

Presenter Withdrawal
Isolation, Characterization of Insoluble Date Fiber from Date Flesh and Its Effect on Rheological Characteristics of Wheat Flour/Date Fiber Blended Dough
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 150-02
Presenter J. Ahmed withdrawn

Presenter Withdrawal
Sensory Acceptability of Soy Protein Beverage Formulated in a Lemon-Flavored Iced Tea
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 165-18
Presenter J. Lee withdrawn

Presenter Withdrawal
Quality Evaluation of Blueberries (Draper Variety) After Low-Dose Gamma Irradiation
Wednesday, June 27, 2012, 11:00 am–1:30 pm
Presentation 165-20
Presenter S. Lee withdrawn

Presenter Withdrawal
Oxidative Stability of Linseed Multilayer Emulsions
Wednesday, June 27, 2012, 2:30 pm–5:00 pm
Presentation 193-125
Presenter H. Espinosa withdrawn

Presenter Withdrawal
The Influence of Sugars on Apple Flavor and Aroma Intensity in a Model Apple Juice Using SPME-GC
Wednesday, June 27, 2012, 2:30 pm–5:00 pm
Presentation 193-158
Presenter N. Moldestad withdrawn

Presenter Withdrawal
Antihypertensive Activity of Glycinin and β-Conglycinin Fractions Submitted to Limited and Selective Hydrolysis
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-11
Presenter J. Lee withdrawn

Presenter Withdrawal
Effect of Thermal Processing on the Antihypertensive Activity of Soy Protein Subjected to Hydrolysis by Various Enzymes
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-36
Presenter J. Lee withdrawn

Presenter Withdrawal
Increasing Soy Isoflavone Aglycones in a Soy-Supplemented Wheat Bread by Sourdough Fermentation
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-68
Presenter G. Yezbick withdrawn

Presenter Withdrawal
Neuroprotective Effect of Myrica rubra Juice as Evaluated in Oxygen and Glucose Deprivation Neuro-2a Cell Model
Thursday, June 28, 2012, 10:00 am–12:30 pm
Presentation 238-82
Presenter Q. Weng withdrawn

Presenter Withdrawal
Resveratrol and Spermidine Reduce Growth and Glucose Consumption Rates in Saccharomyces cerevisiae
Thursday, June 28, 2012, 10:00 am–12: 30pM
Presentation 238-82
Presenter Q. Weng withdrawn

Presenter Withdrawal
Rheological, Thermal, and Structural Behavior of Poly(ε-Caprolactone)/Nanoclay Blended Films
Thursday, June 28, 2012, 1:30 pm–4:00 pm
Presentation 238-82
Presenter J. Ahmed withdrawn

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