Posts Tagged ‘Annual Meeting’

Catherine Geslain-Lanéelle Joins Beacon Leacturers

Wednesday, April 24th, 2013

Catherine Geslain-LanéelleIFT has announced that Catherine Geslain-Lanéelle, Executive Director, European Food Safety Authority, will be the third Beacon Lecturer at this summer’s 2013 IFT Annual Meeting and Food Expo. Scheduled to speak on July 14, 2013, from 4:00 to 4:45 p.m., Geslain-Lanéelle will be presenting on “Can Science Do More to Support Food Policy? The European Union Experience.”

Europe faced a series of food safety crises around the turn of this century related to, among other things, BSE, Salmonella, dioxin contamination, and the use of chemicals in the food chain. Faced with public disquiet over the safety of the food on citizens’ plates, the near collapse of the European beef trade, and a deteriorating political milieu, legislators took the momentous decision to separate science from politics and to elevate the role of science in the policy making process. The enactment of the General Food Law in 2002 marked a watershed moment in the history of European food safety and gave birth to the European Food Safety Authority, the European Union’s independent risk assessment body.

A decade later, Europe can reflect on the relative merits and demerits of this food safety governance model, which has aroused global interest and been emulated elsewhere. Many factors have changed in EFSA’s operating environment during that decade, not the least of which is the economic crisis, which threatens the livelihoods of many and forces regulatory authorities worldwide to reconsider their return on investment for citizens. Ironically, while the need for evidence-based policy is gaining widespread acceptance, public trust in the scientific process and in scientists themselves is coming under increasing pressure. In parallel, there is a growing demand for greater social involvement in the democratic process and civil society groups have emerged as significant players in food policy decisions. Meanwhile, science advances relentlessly and complex food technologies are emerging with the potential to revolutionize our food production processes, aided by the easier transfer of technology from academia to industry.

Against this backdrop, Catherine Geslain-Lanéelle draws on her experience as Executive Director of EFSA since 2006, as a risk manager in the European Commission and in France, and as Chair of the Codex Alimentarius Committee on General Principles to chart European progress in establishing evidence-based food policy, and to identify the key future challenges facing the risk assessment community.

About Catherine Geslain-Lanéelle
Catherine Geslain-Lanéelle has been EFSA’s Executive Director since July 2006. Her renewed five-year mandate started on 1 July 2011. Throughout her career, Geslain-Lanéelle has held several positions of responsibility within the food sector. In 2000, she was appointed Director General of the Food Dept. within the French Agricultural Ministry at the height of the BSE crisis in France. In this post, she was responsible for managing health risks related to food, animal health and welfare, and plant protection as well as risk communications. Geslain-Lanéelle remained in this post until April 2003 when she became Regional Director of Agriculture and Forestry for the Ile de France region. She has held a number of international positions, notably as Chair of the Codex Alimentarius Committee on General Principles in 2001 and 2002, as well as Deputy Director of the French Dept. of International Trade from 1998 to 2000, managing French food aid. Here she worked closely with the European Commission and several other international organizations, working to promote the European agricultural model. She also worked at the European Commission from 1991 to 1993 as a National Expert at DG III (DG Industry and Internal Market) in the area of food safety. Catherine Geslain-Lanéelle has a Master of Science from the Institut National Agronomique Paris-Grignon and from the Ecole Nationale du Génie Rural, des Eaux et des Forêts.

About the Beacon Lecturers
The lectures made their debut in 2011 as a vehicle for adding new perspectives to the Annual Meeting with presentations by high-profile individuals capable of imparting cutting-edge, game-changing perspectives on food science and technology. The format for the lectures is a 30-minute presentation followed by a 15-minute question-and-answer session.

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Keynote Speaker: CNN’s Fareed Zakaria

Monday, April 22nd, 2013

Fareed ZakariaIFT has just announced that Fareed Zakaria will be the keynote speaker at this summer’s Annual Meeting and Food Expo. The host of CNN’s international affairs program—Fareed Zakaria GPS—Dr. Zakaria is also the Editor-at-Large of TIME, a Washington Post columnist, and best-selling author. In 2010, Foreign Policy named him one of the top 100 global thinkers.

Dr. Zakaria’s presentation comes at a critical time for food professionals who face extreme challenges in both developed and developing nations ranging from food waste, food safety, and food insecurity to new nutritional demands and limitations on natural resources.

About Fareed Zakaria
Since 2008, he has hosted Fareed Zakaria GPS, which airs Sundays worldwide on CNN.  Dr. Zakaria’s in-depth interviews with the Dalai Lama, heads of state including Barack Obama, Manmohan Singh, King Abdullah II, Dmitry Medvedev, Moammar Gadhafi, and Lula da Silva, as well as countless intellectuals, business leaders, politicians, and journalists have been broadcast in more than 200 million homes in over 210 countries.  Within its first year, GPS garnered an Emmy nomination for an interview with Premier Wen Jaibao.

Dr. Zakaria was introduced as TIME Editor at Large in October 2010 after spending 10 years overseeing all of Newsweek’s editions abroad.  His cover stories and columns—on subjects from globalization and emerging markets to the Middle East and America’s role in the world—reach more than 25 million readers weekly.   While his columns have received many awards including a 2010 National Magazine Award, his October 2001 Newsweek cover story, “Why They Hate Us,” remains the most decorated.  Before joining Newsweek in October 2000, he spent eight years as managing editor of Foreign Affairs, a post he was appointed to at only 28 years old.

The Post-American World, which is Dr. Zakaria’s most recent book, was heralded in the New York Times book review as “…a relentlessly intelligent book” and The Economist called it “…a powerful guide” to facing global challenges.  Like The Post-American World, his previous book, The Future of Freedom, was a New York Times bestseller and has been translated into over 20 languages.

Born in India on January 20, 1964, Dr. Zakaria went on to receive a B.A. from Yale College and a Ph.D. from Harvard University.  He has received honorary degrees from numerous universities including Brown, the University of Miami, and Oberlin College. He lives in New York City with his wife, son, and two daughters.

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Mark Manary to Address Food Aid in Africa

Monday, April 15th, 2013

IFT has announced that Mark J. Manary, M.D., Helene B. Roberson Professor of Pediatrics, and Director, Global Harvest Alliance, will be the second Beacon Lecturer at this summer’s 2013 IFT Annual Meeting and Food Expo. Manary will be speaking in conjunction with the IFTSA Closing Ceremony on July 15, 2013, from 7:00 to 7:30 p.m. on the topic of “The Future of Food Aid: From the Miracle of RUTF in Malawi to Appropriately Designed Food Aid in the 21st Century.”

Food aid has classically been surplus commodities donated to circumstances in which food shortages exist. In the past, donors of food aid have given little consideration to the appropriateness of nutritional content, food safety, and stability of foodstuffs. The advent of ready-to-use therapeutic food (RUTF) for severe childhood malnutrition 12 years ago demonstrated the clinical benefits that can be accrued when nutrition, safety, and stability are key criteria for appropriate food aid. RUTF has an extremely low water activity, preventing the replication of microbes therein. With the addition of proper emulsifiers, oil separation and subsequent oxidation of fat-soluble nutrients have been reduced in RUTF. Cooking of the RUTF ingredients prior to their mixing has allowed RUTF to be consumed directly from the package, offering children the chance to space their dietary intake out over the course of many hours, thereby consuming more food and recovering more quickly. RUTF has made home-based therapy possible, allowing children to receive treatment earlier in the course of their malnutrition. Dramatic increases in recovery rates, from 45% to 85%, have been routinely seen, as well as huge reductions in the opportunity cost to participants. RUTF has allowed for increases in program coverage from 10% to 60%, allowing for 10 times as many children to receive this life-saving therapy. All of these lessons need to be applied to food aid that is used for moderate malnutrition, prevention of malnutrition, and food aid directed at other target groups, such as pregnant women and HIV-infected individuals. Application of basic principles of food science will move food aid into the modern age, the 21st century, where the recipient is given foremost consideration and benefit.

About Manary
Mark J. Manary, M.D., is the Helene B. Roberson Professor of Pediatrics at Wash. Univ. and Director of the Global Harvest Alliance, a joint venture between St. Louis Children’s Hospital, Wash. Univ., and the Donald Danforth Plant Science Center. He has made it his professional goal to fix malnutrition for kids in Africa. To this end, he has developed ready-to-use therapeutic food and used it in home-based therapy. Manary performed the first clinical trial with this food in 2001. He is currently formulating and evaluating new foods designed to augment the therapy of HIV in Africa, and treat moderate childhood malnutrition. Manary also recognizes the importance of work to prevent childhood malnutrition, and to that end he is exploring the use of lipid nutrient supplements as complementary foods for children aged 6 to 24 months in Malawi. Because he believes the ultimate solution for malnutrition is improved agriculture, he is an investigator on BioCassava Plus, a Gates Foundation project to develop genetically improved cassava that is enriched with iron, protein, beta-carotene, and zinc. Manary runs a plant genetics lab at the Danforth Plant Science Center, where he investigates nutrient-enhanced peanuts. He continues to explore the basic pathophysiology and metabolism of malnutrition, and he is currently looking at the gut microbiota and metabolome in kwashiorkor and marasmus, as well as zinc homeostasis. Manary loves engaging students in his work, and says they can be inspired to embrace global health issues and bring fresh perspectives to long-standing problems.

About the Beacon Lecturers
The lectures made their debut in 2011 as a vehicle for adding new perspectives to the Annual Meeting with presentations by high-profile individuals capable of imparting cutting-edge, game-changing perspectives on food science and technology. The format for the lectures is a 30-minute presentation followed by a 15-minute question-and-answer session.

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David Robson Named as Beacon Lecturer

Wednesday, April 3rd, 2013

David RobsonIFT has announced that David W. Robson, Head of Energy and Environmental Foresight, Scottish Government, UK, will be one of the Beacon Lecturers at this summer’s 2013 IFT Annual Meeting and Food Expo. Scheduled to speak on July 15, 2013, from 4:00 to 4:45 p.m., Robson will be presenting on “Food, Water, Energy Nexus: Surprise Is Inevitable, Being Unprepared Is Not.”

Demand for resources will escalate over the next 20 years as the world’s population approaches 8 billion, with the population of more than 50 countries increasing by over one-third. A total of 261 river basins are shared by more than one country, 175 million Indians consume grain produced from water supplies that are not being replenished, and energy demand is likely to increase by 35%, with non-OECD countries accounting for 93% of that growth. Before 2004, about half of the disputes between nations involved resource issues; since then, all of them have. The global energy-water-food nexus is reshaping international affairs as countries large and small attempt to assert their national interests on the global stage. In the meantime, it is hard to overestimate the growing impact of emerging economies on global resources. Looking ahead, these countries will increasingly shape the future picture of energy and food demand; resource supply; CO2 emissions; technology standards; and the prospects for global trade, security, and the environment.

Robson will make the case that this is a future that demands our immediate attention. Policy and investment decisions are being made now that will determine our room for maneuver over the next 20 years. We will have to juggle a competing and conflicting set of international resource security issues, economic shocks, and justice concerns that yield a tangle of difficult-to-manage domestic consequences. How can we best support decision-makers in making the best strategic choices for an uncertain world, dominated by a complex web of food-water-energy issues? Advice is made all the more difficult when evidence of the future is proving rather hard to come by.

About Robson
Robson heads Scottish Government’s energy and environmental foresight capability, leading work across government to better anticipate strategic threats and opportunities. He started his career as a designer working in industry before moving to the Design Council to lead multidisciplinary design projects with commercial clients. He was later appointed CEO of Scottish Design Ltd., consulting with companies on design and product development. After moving to the international division of Scottish Enterprise to manage secondary foreign direct investment (Scotland’s primary Economic Development Agency), he was appointed Director of Innovation Development in the same organisation to lead a “do-tank” researching and developing innovation policy. Latterly, Robson became Director of Policy and Practice for Industries Division of Scottish Enterprise.

David started working for Scottish Government by serving as an associate deputy director assisting the U.S. Department of Energy (DOE) Energy and Environmental Security Directorate.  As part of his current government work, he leads an international government security community (under the Global Futures Forum) working on a range of issues that contribute to Human and Natural Resource Security—such as energy, environmental degradation, water and food security, global health, climate change, and bio-diversity.

About the Beacon Lecturers
The lectures made their debut in 2011 as a vehicle for adding new perspectives to the Annual Meeting with presentations by high-profile individuals capable of imparting cutting-edge, game-changing perspectives on food science and technology. The format for the lectures is a 30-minute presentation followed by a 15-minute question-and-answer session.

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IFT’s Nanoscience Conference Returns

Wednesday, March 6th, 2013

The IFT International Food Nanoscience Conference is back and better than ever. It will be held July 12–13 at the Hilton Chicago, in Chicago, Ill., just prior to the Annual Meeting & Food Expo. Join expert speakers from around the world and gain the latest insights into topics such as:

  • Current and emerging nanoscience applications for sustainability, nutrition, flavors, food processing and engineering, and other areas
  • Evaluating the safety of nanomaterials
  • Non-U.S. perspectives on nanotechnology
  • Consumer perceptions and education

New to Nanoscience?
Join us on July 12 for a primer workshop designed to help build or refresh your foundational understanding of nanoscience. Find out more information.

Registration is now open!

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Registration Now Open for IFT’s 2013 Annual Meeting & Food Expo

Wednesday, March 6th, 2013

You can now register for 2013 IFT Annual Meeting & Food Expo, taking place July 13–16 in Chicago, Ill. Join thousands of your colleagues from around the world to learn about the newest trends, products, ingredients, processing technologies, and more, and their potential impact on your business. At the 2013 IFT Annual Meeting & Food Expo, you’ll also find nearly unlimited opportunities to connect with other food professionals — experts from industry, academia, and government who are involved in both the science and the business of food.

Save up to $150 when you register by May 31, 2012. Register today.

Not an IFT member?
Join now and save up to $220 off the cost of Annual Meeting & Food Expo Registration! IFT Member dues plus the member registration fee cost less than non-member registration rates alone! Join today and you’ll receive your IFT Membership number instantly.

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Official 2012 IFT Annual Meeting & Food Expo Wrap Up

Friday, July 13th, 2012

IFT Annual Meeting & Food Expo®
June 25–28, Las Vegas, Nev.

Food professionals from all over the globe gathered in Las Vegas for the IFT 2012 Annual Meeting & Food Expo® June 26–28, 2012, to make this year’s event a huge success. Attracting over 18,000 registrants from all 50 states and nearly 80 countries, this year’s event featured 1,066 exhibitors, which is an 8% increase from last year. The number of international exhibitors was 358. Over 100 educational sessions and 1,000+ poster sessions provided information on the latest developments and trends in food science.

Obviously, one person can’t make it to everything that the meeting had to offer in just four short days. IFT Live—the official electronic show daily—offers the chance for you to see what you may have missed. This year, IFT Live contains 100+ articles from the event, written by the Food Technology magazine staff. Not only does IFT Live offer articles covering the show, it also includes a photo gallery and videos taken at the show.

In this newsletter—the official wrap up of the show—you will find in-depth coverage of the sessions, award winners, products from the expo, and much more. Visit IFT Live.

Casimir Akoh Receives Appert Award
Casimir C. Akoh, Distinguished Professor, Dept. of Food Science & Technology, University of Georgia, was honored as the recipient of the 2012 Nicholas Appert Award on Monday, June 25, at the Awards Celebration. Roger Clemens, IFT President, presented Akoh with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT. Also honored Monday night were the 15 food professionals named 2012 IFT Fellows.

Here’s a look at some of the other awards and competition winners announced at the 2012 IFT Annual Meeting & Food Expo®:

Food Expo Innovation Awards
Phi Tau Sigma Awards Top Students in Division Posters
IFTSA Competition Winners
Healthy School Meals Come to Fruition
Poppy Award Winners Announced

Starbucks’ Schultz Urges Business Authenticity, Transparency, and Humanity
Despite the economic challenges facing the nation—and the world—business operators can prevail by staying authentic and transparent and managing their companies through a “lens of humanity,” said IFT Keynote Speaker Howard Schultz, Starbucks president, chairman & chief executive officer. Speaking to an attentive crowd at Tuesday morning’s, June 26, Keynote Session in the convention center, Schultz reflected on the essential principles that have guided the company he took public 20 years ago.

Howard Schultz wasn’t the only presitigous guest that spoke at this year’s IFT Annual Meeting & Food Expo. Speakers also included IFT’s Beacon Leacturers: Jose Saavedra, Nestlé Nutrition and Johns Hopkins University School of Medicine, and Mehmood Khan, M.D., CEO, Global Nutrition Group, and Chief Scientific Officer of PepsiCo. Here’s a look at what they shared with IFT attendees:

PepsiCo’s Khan Challenges Conventional R&D Wisdom
Healthy Beginnings Lead to Healthy Lives

Fun Run is a Sure Bet for Attendees
Las Vegas never sleeps … well, the 600+ registrants who got up first thing Wednesday morning, June 27, for the 12th Annual Fun Run and Walk may not have gotten much sleep, but it was for a good cause. And even Elvis showed up to support the effort (look for him in the video). In total, sponsorships garnered over $81,000, once again a record high for Feeding Tomorrow scholarships. More than 15 student and corporate teams were among the participants. As in previous years, Bruce Ferree, California Natural Products, again raised the most money for a single person. Just for participating, all runners received a race t-shirt.

IFT Food Expo Provides an Array of Themes
Over the years, the IFT Food Expo has set the stage for a variety of exciting food and beverage prototypes that attendees can sample. This year, Food Technology Senior Editor Donald Pszczola noted that with casinos ranging from Treasure Island to Circus Circus, from the Venetian to Paris, Las Vegas is a city of themes. In a short distance, you can visit the duplication of various settings from around the world. It is quite appropriate then that many exhibitors at the IFT Food Expo showcased their own distinctive and exciting themes. Ingredient exhibitors use prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating.

Here’s a look at some of Don’s other product development takeaways from the IFT Food Expo.
Celebrating 100 Years
ADM Spotlights Line of Transparent Isolated Soy Protein
The Next Steps in the Evolution of Sweetener Strategies
Going Wild in Vegas
Rediscovering Texture
Salt-Reduction Strategies ‘Mushroom’

Establishing the Taste for Nutrition
Before their second birthday, many children have begun to develop preferences for processed carbohydrates, in the form of added sugars and sugar-sweetened beverages, and sodium. As a consequence, scientific evidence shows that susceptibility for hypertension, cardiovascular disease, and obesity are rooted early in life. Several factors conspire to predispose children to consume diets that may lead to obesity, but namely, children’s taste preferences are innate and driven by evolution and environment. During the session “Flavor Perception, Satiety, and Nutrition: Implications Throughout the Life Cycle” on Thursday afternoon, June 28, speakers explained the science behind taste perception, flavor preferences, satiety, and nutrition.

With the industry highly focused on making food healthier, many of the 100+ scientific sessions offered at the IFT Annual Meeting addressed health and wellness. Here’s a look at just some of these sessions.

Wellness Takes on a New Meaning for Consumers Delivering Appropriate Levels of Micronutrients in Food
Anthocyanins: Not Just a Colorful Facade
Endothelial Function as a New Target for Health Claims
Specialized Nutrition for Targeted Audiences

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Establishing the Taste for Nutrition

Tuesday, July 10th, 2012

Before their second birthday, many children have begun to develop preferences for processed carbohydrates, in the form of added sugars and sugar-sweetened beverages, and sodium. As a consequence, scientific evidence shows that susceptibility for hypertension, cardiovascular disease, and obesity are rooted early in life. Several factors conspire to predispose children to consume diets that may lead to obesity, but namely, children’s taste preferences are innate and driven by evolution and environment. During the session “Flavor Perception, Satiety, and Nutrition: Implications Throughout the Life Cycle” on Thursday afternoon, June 28, speakers explained the science behind taste perception, flavor preferences, satiety, and nutrition.

Neural pathways were originally designed for seeking sweet tastes—it is human’s oldest reward system. It is thus not surprising that within hours of birth, infants exhibit a strong preference for sweet tastes. The taste for salt develops around the time infants reach 4 months of age. The intensity of sweet taste is elevated throughout childhood and early adolescence; that is, children have a preference for sweeter substances than adults do. Sweets even have an analgesic effect on infants, halting crying and inducing calm. And the liking of salt presumably evolved to attract children (and adults) to needed minerals.

According to speaker Maria Veldhuizen, Yale University, affective responses to taste are not learned; they are intrinsic. But affective responses to flavors are learned; the responses are dependent on consistency of exposure, and people learn to like what is available. This may explain why the use of nonnutritive sweeteners in food and beverages may cut calories, but it still strengthens children’s predilection for sweets.

Most food industry professionals know that overconsumption of salty and sweet foods is linked to hypertension, cardiovascular disease, metabolic syndrome, and obesity. In the interest of giving children a better chance at a healthy life, speaker Julie Mennella, Monell Chemical Senses Center, suggested that the food industry not prey on children’s taste and flavor vulnerabilities. A healthy dietary intervention must begin early, she said.

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IFTSA Student Competition Winners

Thursday, June 28th, 2012

Congratulations to all the IFT Student Association 2012 Competition Winners!

And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars:

• 1st place: Cornell University — Dough TEMPtations
• 2nd place: Univ. of Wisconsin-Madison — Cranberry POPlers
• 3rd place: Ohio State Univ. — UnBeetable Burger

Developing Solutions for Developing Countries Competition:

• Domestic:
• 1st Place: Washington State Univ. & Univ. of Idaho — Mango Maandazi

• International:
• 1st Place: Universiti Putra Malaysia — Vit-A-Go

Nutritious Food for Kids, sponsored by Disney Consumer Products:

• Grand prize—University of Wisconsin-Madison — Peanut Butter Jamsicles
• First place—University of Wisconsin-Madison — Pitstop

Chapter of the Year:

• Chapter of the Year—University of Massachusetts Amherst
• Most Improved Chapter—University of California-Davis

Undergraduate Research Paper Competition:

• First place—Margaret Debrauske (Univ. of Wisconsin)
• Second—Brittany Miller (Cornell Univ.)
• Third—Graysen Ortega (Texas Tech Univ.)

College Bowl winner: Brigham Young

Thanks again to all of our Sponsors!

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Getting Real About Dairy

Thursday, June 28th, 2012

Four out of 10 consumers are interested in foods and beverages that they consider to be real, fresh, or natural, industry research shows. Marketers and researchers at the Innovation Center for U.S. Dairy recently set out to confirm that this interest is indeed “real” and not merely a fad, and on Thursday, June 28, they presented some of their findings in a session titled “The Real, Fresh, Natural Foods Trend: How to Win with Consumers” held in the Special Events Pavilion on the Food Expo floor.

The research included both qualitative and quantitative components, and findings from both confirmed that real/fresh/natural is clearly a trend and is expected to resonate with consumers over the long-term.

“There is evidence that real, fresh, and natural is not just a fad,” said Melinda Brunell of the Innovation Center, an entity that represents about 50 dairy companies. “It’s a cultural shift.”

Some of the findings—like the fact that words like “artificial” and “substitute” raise a red flag with consumers—are unsurprising. But others were a bit more unexpected. For example, focus group participants were “surprisingly okay,” with naturally occurring fats in a product, reported Cara Kelly of the Innovation Center. And “nobody thought twice” about vitamin D fortification, she noted. Nor did sodium content cause significant concern.

When the female focus group consumers were asked to explain what dairy meant to them, what emerged was the theme of nostalgia for a simpler time. “They did have a strong emotional connection to dairy,” said Kelly.

“Many cues need to work together to signal whether a food is real, fresh, or natural,” Kelly continued. These include packaging, shelf life, ingredient listing, and product form.

Presenter Loren Ward of Glanbia offered advice for food company marketers interested in capitalizing on the real/fresh/natural message. First of all, he said, know your target audience—and what is an appropriate level of real/fresh/natural to highlight. And be consistent in the way in which that message is delivered across your company’s product line, he said.

There are four key marketing themes that are being used to deliver the real/fresh/natural message, Ward said. They include the following: fresh from the farm; made like I would make it; short ingredient list; and made with real ingredients.

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Fat Profits from Slim Calories

Thursday, June 28th, 2012

It may seem logical to place the responsibility for making better food choices squarely on consumers, but food manufacturers bear at least some responsibility as they develop the foods that consumers eat. But can food manufacturers develop lower calorie foods and still make a profit? In the session “Cut the Calories, Not the Profit” on Thursday morning, June 28, presenters discussed how food manufacturers can develop and distribute more food products that meet the U.S. Dietary Guidelines for Americans while increasing their bottom line.

Speaker Indra Mehrotra, Bell Institute of Health at General Mills, said that health is important to General Mills, the sixth largest food company in the world. The company has made great strides in improving the health profile of its products. General Mills uses the U.S. Dietary Guidelines to help determine recent product reformulations. As a consequence, more of the company’s food products contain more whole grains and low-fat dairy and less sugar and solid fats.

Even though various surveys indicate that consumers want healthy food that tastes good and is convenient, a dichotomy exists between what consumers say and what they do. “We need to understand consumer behaviors in order to understand how to help them cut calories,” said speaker Rodrigo Troni, Birds Eye Foods. According to Birds Eye Foods’ consumer research, dinners prepared at home are the key to helping consumers balance their diets. This is because Americans consume 80% of their vegetables during dinner. Unfortunately, most dinnertime meals do not meet the recommended daily servings of vegetables and whole grains. Birds Eye Foods offers a variety of vegetable-rich side dishes that can be prepared in a short period of time, giving consumers solutions for a more balanced, nutritious dinner while increasing Birds Eye’s bottom line.

Restaurants are also altering their menus to include more healthy food options. Cheryl Droven, Darden Restaurants, said that nutrition is part of the conversation more and more at the restaurant company, which owns Olive Garden and Red Lobster. To cut calories, the restaurant has down-sized portions, decreased fat, and increased vegetable content in entrées. The company’s newest restaurant, Seasons 52, has a menu on which nothing exceeds 475 calories and everything is roasted, grilled, or braised.

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Delivering Appropriate Levels of Micronutrients in Food

Thursday, June 28th, 2012

Speakers at a Thursday, June 28, session titled “Helping Consumers Meet DRIs for Nutrients of Concern with Processed Foods” underscored the complexity of formulating products that give consumers the levels of micronutrients they need—without over delivering, i.e., causing them to consume levels that have the potential to harm them.

Presenter Regan Bailey, a nutritional epidemiologist with the National Institutes of Health, Office of Dietary Supplements, opened the discussion with an apt reference from 16th century physician Paracelsus, who famously stated, “The dose is the poison.”

Consumers’ intake of micronutrients is affected by whether or not they are consuming supplements, Bailey reported, and that information must be taken into consideration when making decisions about the need for food fortification. Regular supplement users represent a significant segment of the population—about half of adults and a third of children.

She explained that a higher percentage of consumers who use dietary supplements meet the EAR (estimated average requirement) for vitamins and minerals. “Dietary supplements add a large amount of nutrients,” she said. “They have to be looked at when you’re considering who’s getting too little and who’s getting too much.”

Supplements can be “wild cards,” said presenter Johanna Dwyer of Tufts University. “They complicate things in terms of analysis. They drive some intakes over the UL (tolerable upper intake level. And they rarely move people up who are at the lowest levels [of micronutrient intake].”

“You can’t tell who is going to take them, and if the right people are going to take them,” she observed. Dwyer also touched upon the potential for health problems linked to overconsumption of micronutrients. She cited the example of folic acid and a link that one researcher has proposed between colon cancer and folic acid fortification. While links such as these are far from established, it is clear that potential examples of micronutrient overconsumption must be carefully monitored, Dwyer said.

Dwyer focused some of her discussion on the “nutrients of concern” identified by the 2010 Dietary Guidelines for Americans Advisory Committee and the issues surrounding attempts to address these concerns, zeroing in on potassium in particular.

“That to me is a real problem,” she said. Potassium is a nutrient of concern because many Americans do not get enough of it, but it is a bitter mineral, so fortifying foods or beverages with it presents a major technical challenge to product developers.

Dwyer also noted that foods that have been fortified don’t always reach the intended target audience of at-risk consumers. For example, teen girls and older women who would benefit from consuming fortified milk tend not to consume it.

She urged product developers to avoid fortifying foods that do not have a healthy nutritional halo. “Consumer backlash will be considerable if you’re fortifying unhealthy foods,” she said.

Dwyer concluded her presentation by urging product developers to take a responsible approach to fortification—targeting population subgroups that would most benefit from it, fortifying appropriate foods, and working to address technical challenges. “Fortification and enrichment really have helped, but it’s up to you to overcome the challenges that remain,” she said.

“If we are going to modify foods, we need to modify in ways that will resonate with consumers,” agreed the session’s final presenter Marianne Smith Edge of the International Food Information Council (IFIC).

Smith Edge shared IFIC research data that suggests that consumers are open to consuming foods that have been formulated to help them achieve better health. IFIC research has shown that three out of four people agree that foods with added benefits can have a meaningful impact on their health, she said.

Also according to IFIC data, 62% of consumers report that they’ve considered the fiber content of food prior to making a purchase decision and 53% have looked at vitamin and mineral content. And, of particular interest in the context of the presentation, 28% have considered whether or not a food contains potassium when considering a purchase.

Smith Edge cited data from a 2011 IFIC survey that shows that about a third of Americans believe that fortification does have a moderate or great impact on health. In addition, about four out of five Americans purchase a variety of foods and beverages specifically because of a benefit delivered by fortification, with milk, juice, eggs, yogurt, and ready-to-eat cereal leading that list.

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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.

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Consumer Education Remains a Challenge in Sodium Reduction

Wednesday, June 27th, 2012

Despite the food industry’s concerted efforts in the last few years to reduce sodium in foods, consumers still have many misconceptions about sodium’s impact on health. As moderator John Ruff, IFT President-Elect, said in his introduction to the “Stimulating Sodium Reduction and Overcoming Technological Challenges” late-breaking session held Wednesday morning, June 27, only 50% of consumers are aware of the link between sodium and high blood pressure. With 31% of deaths in America caused by cardiovascular diseases and the majority of Americans consuming way more than the recommended daily intake of sodium, it is apparent that the challenge to educate consumers is a vital one.

Part of this education needs to entail communicating with consumers about where the majority of their sodium is coming from. According to Ruff, 77% of sodium comes from processed foods, and only 11% comes from cooking and adding salt at the dinner table. However, when consumers think about making an effort to cut down on their sodium, they often forgo the salt shaker at meal time. In addition, “consumers think that salty snacks are the main source of sodium in their diets,” said Ruff, “when in reality, out of processed foods, breads contain the most sodium.”

There are obvious and known challenges to decreasing sodium in such processed foods. As MaryAnne Drake, North Carolina State Univ., explained to attendees, salt is a very functional ingredient in food products. It provides microbial stability, structure/texture, and flavor. And with salty taste being a main driver of liking, reformulating products to lower sodium needs to be done cautiously. “The products have to taste good and similar to their traditional full-sodium counterparts,” explained Drake.

“Very few consumers are willing to give up taste for health benefits,” said Barbara Davis, Health Focus International. In fact, even when faced with a serious illness or heart-related disease, only 17% are willing to sacrifice taste for health. Davis went on to say that in order to drive home the point that consumers need to reduce their sodium intake, the messaging need to be relevant to them. And sometimes, this is not a health message. For example, while 37% of women respond to medically driven concerns surrounding sodium, almost as many (26%) respond more to concerns over sodium causing bloating and water weight gain.

Davis also believes that instituting a new method for labeling sodium on food packaging might help consumers keep tabs on their daily allotment. “Milligrams don’t mean much to consumers when they are looking at the Nutrition Facts Panel,” said Davis. She proposes a point system for sodium, in which one point would be equal to 100 mg of sodium. Similar to the Weight Watchers Points program, consumers would know that, if they are healthy, they should consume 23 points or under a day, and if they are at risk, they would have 15 points/day.

So obviously there are still hurdles to overcome for the food industry to market low-sodium foods and have them accepted by consumers. However, it is clear we are moving in the right direction. “More than 50% of consumers say that reduced-sodium products taste better than they used to,” said Davis. And as Ruff said in his introduction, a step-wise approach to modifying food products is necessary in order for consumers to get used to lower levels of sodium in foods.

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Healthy Beginnings Lead to Healthy Lives

Wednesday, June 27th, 2012

Jose SaavedraFrom the time humans are born, everything they put in their mouths ultimately affects the body’s immunological response and how they metabolize food. During the Beacon Lecture on Wednesday, June 27, Jose Saavedra, Nestlé Nutrition and Johns Hopkins University School of Medicine, said that among the biggest problems the world’s population faces today are chronic non-communicable diseases associated with obesity and a poor immune system. These diseases include allergies, celiac disease, irritable bowel disease, and diabetes. Saavedra said that a healthy diet combined with healthy intestinal microbiota is the combination necessary to lead a healthy life. Abnormal or poor microbiota in the gut are associated with acute and chronic diseases.

The foundation for a healthy gut does not automatically occur. Children delivered by cesarean birth have an increased chance of having a non-communicable chronic disease because they do not come in contact with the inoculative bacteria in the vagina and gastrointestinal tract. Cesarean births are sterile; vaginal births are not. This is why doctors encourage vaginal births as well as breast feeding. Both give infants their first exposure to microbes that are integral in the development of a healthy immune system.

The introduction of common food antigens (gluten, nuts, dairy products, etc.) must be timed properly as well. Introducing antigens too soon in life is counterproductive as is introducing them too late. Nevertheless, it is important to feed healthy foods to children as early as possible, Saavedra said. If healthy dietary preferences are not established early in life, most people never acquire them. Poor dietary choices begun at an early age tend to continue throughout one’s lifetime. “It is much easier to prevent poor behavioral tendencies [such as eating a poor diet] than to change it,” Saavedra said.

Ideally, a child’s initiation to healthy foods should begin in the womb. The infants of women who consume a healthy diet before and during pregnancy, give birth vaginally, and breast feed have healthy gut microbiota and a greatly reduced chance of developing any of the non-communicable chronic diseases, Saavedra said.

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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).

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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.

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Your Skin and Hair Look Very Nutritious

Wednesday, June 27th, 2012

The ingredient list of many skin and hair products today read as if they are food labels. This is because many foods provide nutrients that not only enhance health but also benefit skin and hair. During the session “Food Science, Nutrition, and the Skin” on Wednesday afternoon, June 27, speakers discussed how nutrients from food improve the health and appearance of skin and hair. Some of the most important nutrients for skin and hair are iron, zinc, fatty acids, and vitamins. For example, omega-3 and omega-6 fatty acids, which can only be obtained through food or dietary supplements, help skin retain moisture and a youthful appearance. Vitamin C helps skin form fibrous structural protein (i.e., collagen) and speeds the healing of wounds, and vitamin D is essential for hair growth.

A healthy, well-rounded diet can greatly benefit hair and skin, but some foods can have the opposite effect: Acne is caused by a myriad of contributing factors, such as sebum production, hormones, bacteria, and heredity. But emerging scientific evidence suggests that as more and more people consume Westernized diets, the incidence of acne has increased. Speaker Apostolos Pappas, Johnson & Johnson, referred to a study that proved that switching from a high glycemic diet to a low glycemic diet reduced the severity of acne in study participants.

In addition, poor nourishment patterns or habits can have a deleterious effect on skin and hair, according to speaker Michael Anthonavage, Presperse Corp. In rodent studies, caloric restriction and malabsorption syndromes caused hair loss and dermatitis. Anthonavage emphasized that regular intake and metabolizing of lipid-soluble vitamins has a positive effect on the health of hair follicles.

Not only do nutrients from a healthy diet nourish skin and hair; when applied topically, the same nutrients found in foods are very effective at maintaining the health of skin and hair. So instead of spending hundreds of dollars on hair extensions and dermatological treatments, head to the produce aisle at the grocery store, and let food be thy medicine.

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Healthy School Meals Come to Fruition

Wednesday, June 27th, 2012

Janet Collins, IFT Incoming President-Elect and Global Biotechnology Manager, Government Affairs Lead, and Ag Policy Manager for the DuPont Co., kicked off the awards presentation for the inaugural “Making Healthy School Meals Easy Challenge” on Wednesday, June 27 in the Special Events Pavilion. As she explained, IFT in partnership with the IFT Foodservice Division and the American Culinology Federation (ACF) developed this competition to increase the accessibility of healthy foods throughout the country.

And there is certainly a need for more nutritious foods to be available for America’s children and teens. According to Rachel Dickens, from the USDA and one of the competition’s judges, 22 million children and teenagers take advantage of the free and reduced-price meals offered at schools in the United States. And with 17% of U.S.’s children and teens considered obese, it is vital to provide healthier options. This was one of the reasons the USDA launched the “Recipes for Healthy Kids Competition” in 2011, which sought out new recipe ideas in three categories: Dark green and/or orange veggies; whole grains; and dry beans and peas.

From there, the “Making Healthy School Meals Easy Challenge” was conceptualized. The goal: to recreate one of the winning recipes into a manufactured food product that is affordable, maintains the nutritional content, enhances the flavor, and can be easily used in cafeterias. Entries from the three finalist teams—each one comprised of a chef, food technologist, manufacturer, and school foodservice worker—were judged by an expert panel of eight judges including Charles Wilson, Executive Chef of Caesars Palace.

The winners were announced by Brian Yager of IFT’s Foodservice Division:

3rd Place: Team Delicious’ Roasted Fish Crispy Slaw Wrap

2nd Place: Team Arizona’s Porcupine Sliders

1st Place: Team Z-Trim’s Smokin’ Powerhouse Chili

Congratulations to all of the teams on their hard work!

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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.

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IFT Continues to Show It Cares

Wednesday, June 27th, 2012

The 2012 IFT Annual Meeting & Food Expo will wrap up in a meaningful way for dozens of attendees who will volunteer on Friday, June 29, as part of the annual IFT Cares anti-hunger initiative. Volunteers will spend Friday morning working at the Three Square Food Bank in Las Vegas, sorting products and repacking them to be distributed to member agencies and the clients they serve.

IFT Cares logoIFT Cares participants will leave the LVH-Las Vegas Hilton Hotel & Casino at 7:30 a.m.  Friday and return at noon. Staff members from the food bank will join the volunteers on the bus trip to the facility, narrating a tour through a food-drought neighborhood of the city and explaining the impact the food bank has had there.

A few volunteer spots are still available. So if you’d like to devote a few hours pitching in to benefit residents of IFT’s host city on Friday, stop by the Annual Meeting & Food Expo registration area in Hall N1 of the convention center to sign up in advance.

The Three Square Food Bank, a member of the Feeding America network of food banks, supplies more than 24 million pounds of food and grocery products—the equivalent of nearly 18 million meals annually—to more than 650 program partners throughout Southern Nevada.

Three Square provides food and nutrition programming to nearly 100,000 people each month, but calculates that it is reaching only about a third of those who need help. By one estimate, 295,000 people in Clark County, where Las Vegas is located, are food insecure.

A few additional statistics provided on the Three Square Food Bank website are indicative of the scope of food insecurity in the area:

• One in six households in Nevada is dealing with hunger.

• About half of the children in the Clark County School District qualify to receive free and reduced-price meals.

• The food bank’s agency partners serve nearly 40,000 children under the age of 18 each month.

This year marks the fifth anniversary for the IFT Cares philanthropic initiative, which got its start at the 2008 Annual Meeting & Food Expo in New Orleans, when IFT partnered with the Second Harvest Food Bank of Greater New Orleans and Acadiana. For five years, IFT volunteers have made a difference in the Annual Meeting & Food Expo’s host city.

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Fun Run is a Sure Bet for Attendees

Wednesday, June 27th, 2012

IFTSA Fun Run startLas Vegas never sleeps … well, the 600+ registrants who got up first thing Wednesday morning, June 27, for the 12th Annual Fun Run and Walk may not have gotten much sleep, but it was for a good cause. And even Elvis showed up to support the effort (look for him in the video below).  In total, sponsorships garnered over $81,000, once again a record high for Feeding Tomorrow scholarships. More than 15 student and corporate teams were among the participants. As in previous years, Bruce Ferree, California Natural Products, again raised the most money for a single person. Just for participating, all runners received a race t-shirt.

The race got off to a great start at 6:15 a.m. and at the end of the 3.1 miles it was clear that many were taking the “fun” run very seriously. The top three men and women runners were as follows:

Men

• David Peters, with a time of 16:22
• Christopher Charles, with a time of 17:11
• Steve Kollars, with a time of 18:45

Women

• Trella Chrisco, with a time of 22:05
• Sara Spoede, with a time of 22:06
• Amanda Charbonneau, with a time of 22:08

The list of top runners for each category is here. The list of times for all runners can be found here.

The IFTSA and Feeding Tomorrow gratefully acknowledge the Fun Run event sponsors:

Platinum: Chicago Section IFT, D.D. Williamson, Glanbia Nutritionals, Ingredion, Michael Foods Inc., PepsiCo, Southern California Section IFT

Gold: David Michael & Co., GEA, GNT, Horn Co., Land O’Lakes Dairy Foods, MET-Rx

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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.

Certified Food Scientist Video

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.

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Anthocyanins: Not Just a Colorful Facade

Wednesday, June 27th, 2012

What makes blueberries, strawberries, cranberries, and blackberries so rich in color? The answer is anthocyanins. Because of their rich hues of red, purple, and blue, anthocyanins are used as food colorants to produce some of the more popular food colors in the food and beverage industry. Anthocyanins are flavonoids, so in addition to their ability to provide a spectrum of intense hues, they have a wealth of antioxidant properties that researchers are beginning to explore.

Strawberry, Blueberries, Blackberry, Cranberries

During the session “Anthocyanins: A Colorful Array of Health-Promoting Properties” on Wednesday morning, June 27, speakers presented epidemiological studies that seem to prove that anthocyanins exhibit health-promoting benefits against chronic inflammatory diseases. Seven hundred anthocyanins have been identified in nature, but not all of them have the same properties or behave the same way. According to speaker Elvira de Mejia, University of Illinois at Urbana-Champaign, certain anthocyanins were demonstrably effective in reducing at least two biomarkers for inflammation: nitric oxide and cyclooxygenase-2 (COX-2). Nitric oxide is associated with many diseases, including cardiovascular disease; COX-2 is associated with rheumatoid arthritis and osteoarthritis. Other epidemiological evidence also demonstrates the effectiveness of anthocyanins’ anti-inflammatory action. In the real world, however, the effectiveness of anthocyanins against disease may not be realized.

Speaker Taylor Wallace, Council for Responsible Nutrition, pointed out that only 3% of Americans follow the U.S. Dietary Guidelines for consumption of vegetables and fruits, the primary dietary sources for anthocyanins. This means the intake of anthocyanins by U.S. consumers is very low and perhaps accounts for the high incidence of cardiovascular disease among Americans. Despite the fact that studies indicate anthocyanins can lower levels of high-density lipoprotein (HDL) and glucose in the blood, Mary Lila, The Ohio State University, offered a caution: Such studies rely on concentrated doses of anthocyanins, and the potency of anthocyanins is often diluted during processing and preserving. In addition, the bioactivity of any one phytochemical compound is often dependent on the many other compounds present in plant foods.

So until researchers learn more about the interactions of anthocyanins and other phytochemicals in plant foods, the best practice is to maintain a diet rich in whole vegetables and fruits for a healthy lifestyle.

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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.

Mehmood Kahn“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.

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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.

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Members Offer Ideas for Current & Future IFT Programming

Wednesday, June 27th, 2012

Town Hall Meeting Discussion GroupsAt 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.

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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).

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Taming the Nitrite/Nitrate Monster

Wednesday, June 27th, 2012

For some time, consumers have been ingesting nitrite and nitrate in the form of nutrients in many vegetables and as preservatives for various foods. Yet the two have been under attack since the discovery that meat-curing techniques convert nitrate to nitrite and nitrite to nitrosamines—a class of chemicals found to be carcinogenic in animals. This generated intense research into the safety of cured meats, regulatory reviews, and a potential ban on the use of nitrite to preserve food. Even though a study by the U.S. National Toxicology Program asserted the safety of nitrite in 2000, the specter of nitrite and nitrate remains.

Session 243, “Ingested Nitrite/Nitrate, Endogenous Nitrosamines, and Cancer Risk: A Comprehensive Review,” will present the latest developments in the debate over whether nitrite and nitrate are safe in the human diet. Speakers Andrew Milkowski, Nathan Bryan, James Coughlin, and Dominik Alexander will discuss nitrate/nitrite toxicological studies on animals, high-dose testing methods, the epidemiological effects of lifestyle and socioeconomic factors, and much more on Thursday, June 28, at 10:30 a.m. in room N117.

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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.

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The Technological Harvest

Wednesday, June 27th, 2012

The world’s population is slightly more than 7 billion people. Feeding such a large number of individuals requires innovative agriculture and crop technologies. Session 211, “Food and Nutritional Benefits from Sustainable New Crop Technologies,” will feature presentations that focus on the impact of new technologies on the global food supply. Crop technologies help achieve sustainability goals by increasing the yield and value realized by farmers around the globe. New technologies are being used to develop foods that could be favorable to consumer health. Such foods might have improved nutritional profiles, including increased essential amino acids and reduced saturated fat.

The benefits of crop technologies are not limited to harvests with improved nutritional profiles crops with higher yields. Scientists assert that innovative agricultural technologies can be used to enhance food security and reduce applications of chemical fertilizers and pesticides. Speakers Cathleen Enright, Ross Welch, and David Jackson will discuss the success and potential of crop technologies on Thursday, June 28, at 8:30 a.m. in room N114.

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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.

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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.

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Changing the Conversation About Food Science

Tuesday, June 26th, 2012

It’s no secret that food science and processed foods are under fire on many fronts—by activists, marketers, and consumers themselves. To figure out ways to help change that situation, a group of Annual Meeting attendees gathered Tuesday afternoon for a workshop session titled “The Scapegoat That Is Food Science: How Do We Save the Discipline That Is Feeding the World?”

Presenters including Fergus Clydesdale of the University of Massachusetts and Guy Johnson of Johnson Nutrition Solutions helped set the stage for the conversation.

“From my perspective, I think we have a crisis on our hands with respect to food science,” said Johnson.  “Food science is being skewered not only by consumers, but by people who should know better—people in the academic community, people in the research community. We really need to do something about it.”   

“We’re getting attacked with emotionalism, and we’re responding with facts, and it isn’t working,” said Clydesdale.

Author Michael Pollan, an outspoken critic of processed foods, says that “food is what your great-grandparents ate,” said Clydesdale, adding that he hopes that is not the case because what our grandparents ate wasn’t always optimal. Consider Ireland in the mid-19th century, for example; when the potato blight struck, millions died or were forced to emigrate.

“I really think the media should look at just how good were the good old days,” said Clydesdale. “We have to approach it on an historical level with real data.” He pointed out that many people today are losing touch with some of the benefits of food science because they’ve rarely encountered a spoiled food and “therefore they don’t understand how a food stays stable and safe and why they should be concerned about it.”

After hearing opening remarks, session attendees divided up into groups to brainstorm strategies for helping to improve the image of food science. Participants came up with a long list of suggestions, including those that follow.

• Build messages around the culinary aspects of food science because consumers are favorably inclined to celebrity chefs.

• Think about using universities to disseminate information that consumers will perceive as credible and unbiased.

• Work on finding ways to communicate scientific data in ways that target consumers’ emotions.

• Help consumers realize that most food is processed in one way or another.

• Attempt to attract a growing pool of students to the food science discipline, and educate their parents about the potential for careers in food science.

Taylor Wallace of the Council for Responsible Nutrition wrapped up the session with a few thoughts and recommendations. “We really have to rally as a scientific community,” said Wallace. He acknowledged that communicating scientific information is complex because “science is gray; it’s hardly ever black and white.” He stressed that “consistent communication to consumers” is critical. “We need to seek common ground. How can we get aligned with consumers if we can’t get aligned ourselves?”

ADDITIONAL RESOURCES:

http://live.ift.org/2012/06/26/ift-kicks-off-campaign-to-counter-misconceptions-about-food-science/

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Specialized Nutrition for Targeted Audiences

Tuesday, June 26th, 2012

As life expectancies increase in most developed countries, consumers are interested in not only growing old but also aging well. As a consequence, the demand for health and wellness foods has increased. In the United States, the most frequent ailments of older consumers are arthritis, cardiovascular disease, cancer, diabetes, and obesity. Consumers over 45 years of age have at least one chronic condition that they would rather use food than medicine to address. And consumers without health care are perhaps even more interested in food choices that address health issues.

During the session “Specialized Nutrition: Opportunities in Medical Foods and Beyond for Aging, Developing, and other Specialized Populations,” speakers addressed a few of the health issues that new food products address. LuAnn Williams, Innova Market Insights, said that the loss of muscle mass during the aging process is a big driver of new products on the market. Humans lose up to 37% of muscle tissue as they age, and their body fat increases by 114%. Foods with high protein content are thus imperative for aging consumers. Losses in vision quality, bone mass, and cognition also occur as consumers age. Foods rich in vitamin A, calcium, and omega-3 fatty acids can address these issues.

Regardless of which foods consumers choose to address age-related health issues, the food labels on those products must adhere to specific requirements for health claims, according to Anthony Pavel, K&L Gates LLP. Food additives and GRAS (generally recognized as safe) substances are permitted in conventional foods, but adding non-approved dietary supplements to foods is prohibited. And foods with functional ingredients should never be referred to or marketed as medical foods. Medical foods, which must be consumed enterally under the supervision of a physician, are the toughest regulatory category, Pavel said.

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Career Fair Proves Successful for Students, Companies

Tuesday, June 26th, 2012

With 30 companies in attendance at this year’s IFT Career Fair, held Tuesday, June 26, from 12 p.m. to 5 p.m. in the Las Vegas Convention Center, it’s no wonder the aisles were crowded with graduates and students seeking internships and full-time positions. One of those job seekers was Christopher Gendron, who graduated in December from Univ. of Maine with a master’s degree in food science and human nutrition. In addition to presenting his poster at this year’s Annual Meeting, his goal was to explore full-time opportunities in sensory science and product development. However, Christopher hasn’t always had food science on the brain. He found his way to the field after working in a pharmacy and learning about pharmaceuticals, which led him to food science.

Attendees at Career FairIn fact, it seems many food scientists come into the field after learning about it through a related field. Graduate student Rebecca Lipasek was on the crew team as an undergraduate at Purdue Univ. and has always been interested health and nutrition as it relates fitness. She also loves and excels in chemistry and found that the field of food science would be the perfect pairing of both of her interests. Although Rebecca doesn’t graduate until December, she was at the Career Fair looking to line up a full-time job in research and development.

While the companies present at the Fair were seeking candidates for open positions they currently have, Mars Chocolate was also looking to the future. “We are here to be proactive and fill current openings, but we are also looking to build a pipeline of jobs,” said Nicolas Miele, Senior Manager in Talent Acquisition at Mars Chocolate North America. This is especially important given the expansion the company is planning in process development and sensory over the next six to 12 months. Mars, a Career Fair regular over the years, sees these events as an important step in building that pipeline. In fact, only an hour into the Fair, the company had already secured 13 one-on-one interviews with potential candidates.

Carfeer Fair AttendeesAnother company in attendance that proved the Career Fair is a vital tool for its recruitment is Kellogg’s. The company hired seven people they interviewed at last year’s Career Fair and three of them were present at this year’s event to conduct interviews. Patrick Williams, product developer for Kellogg’s global snacks business, remembers meeting with the company for the first time at the Fair in 2011. As a recent Ph.D. graduate from the Univ. of Maryland, Williams was looking for a chance to grow with a company and do a multitude of things. “I have a passion for food and wanted to see it go from the lab all the way through to the store shelf,” said Williams. After getting hired in August 2011, Williams made the move from Maryland to Battle Creek, Mich., and says he finds the job fulfilling. “Every day is different for me. I could be in the lab, in the pilot plant, or meeting with the marketing team,” said Williams. “And I get to make Cheez-Its!”

And now Williams finds himself on the opposite side of the table, hoping to find the next employee to add to Kellogg’s talent pool, and there are certainly plenty of worthy candidates vying for his—and the other companies’—attention. Who knows … maybe some will find themselves in Williams’ position at the 2013 IFT Career Fair.

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The Phenotype of an Appetite

Tuesday, June 26th, 2012

Some people enjoy eating hot, spicy dishes while others prefer foods with mild, almost bland flavors. Similarly, some individuals can consume dairy products with nary an issue while others experience hours of gas, bloating, and other discomfort from a glass of milk. A person’s food preferences are usually thought of as the result of cultural upbringing as well as eating habits. But whether someone can properly digest lactose in dairy products or whether a person experiences progressive weight gain while following U.S. dietary guidelines are factors of the expression of one’s genes. Human genetics not only determine height, hair color, and eye color; they also determine dietary preferences and how the body absorbs and utilizes nutrients. Because genes are expressed in numerous ways, a one-size approach to diet and nutrition is ultimately ineffective for many consumers.

During the session “Incorporating Food, Nutrition, and Health Informatics Resources in the Food Design and Engineering Process” on Tuesday morning, June 26, speakers discussed how taking a more personalized approach to diet and nutrition may be  the best way to address food sensitivities, obesity, and malnutrition. Daniela Barile, University of California-Davis, said that pharmaceutical solutions to these issues have not been that successful, so personalized diets may be a more effective approach. Food development needs to evolve to personalization so that it is more effective for every consumer.

Every person has his or her own set of genes, which makes everyone’s dietary needs unique. Consumers therefore respond differently to food and nutrients. The current model of food and nutrient delivery is as follows: agriculture→food→health→fitness. Matthew Lange, University of California-Davis, said that scientists need to reverse this sequence to create a knowledge-based food system that utilizes consumers’ phenotype and fitness to determine how they will respond to food and nutrients. As researchers devote more attention to gene expression, consumers can look forward to using genes to determine the best way to fit into jeans—and achieve optimal health.

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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.

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Starbucks’ Schultz Urges Business Authenticity, Transparency, and Humanity

Tuesday, June 26th, 2012

Despite the economic challenges facing the nation—and the world—business operators can prevail by staying authentic and transparent and managing their companies through a “lens of humanity,” said IFT Keynote Speaker Howard Schultz, Starbucks president, chairman & chief executive officer. Speaking to an attentive crowd at Tuesday morning’s Keynote Session in the convention center, Schultz reflected on the essential principles that have guided the company he took public 20 years ago.

Howard SchultzAfter leaving the role of Stabucks ceo more than a decade ago, Schultz returned to lead the company in 2008 at a time when the nation was in the midst of a financial crisis and Starbucks was in danger of losing $25 million in market capitalization. For the first time in its history, Starbucks had negative comp store sales, and the company was confronted with an economic climate in which consumers were cutting back on discretionary spending. “We were facing a situation in which, literally, we were on a collision course with financial failure,” Schultz said.

Returning to lead his company, Schultz was committed to operating transparently and keeping employees fully informed. “I believe that at a time like that you have to be 100% honest and transparent,” said Schultz. “You can’t ask people to follow and believe in you without 100% honesty and transparency.”

Recognizing the value of your employees is essential, said Schultz. While everyone says that their employees are their most important resource, Schultz said that he truly believes it. “What has been the key to our success, without question, has been valuing our people. I don’t believe that you can build a great organization of any kind without having people aligned in their vision,” he added.

The Starbucks ceo, who grew up in a lower middle-income family, believes that being successful requires staying firmly committed to your dreams. “The worst thing that can happen is that you give up on the things you believe in and settle for mediocrity,” he said.

The vision Schultz had when Starbucks went public two decades ago was to “create a national company around a different business philosophy—to create a company that would balance profitability and a social conscience,” Schultz said.

Schultz devoted part of his Keynote presentation to discussing the commitment he feels to encouraging entrepreneurial innovation even at a time when national political leaders have become gridlocked over solving the nation’s economic challenges. To support entrepreneurialism in the United States, Starbucks launched the Create Jobs for USA initiative, which helps provide loans to deserving small businesses.

 “Your businesses and your respective careers cannot and will not be isolated from what is going on in our country,” said Schultz.  “I can speak to that, having grown up in the projects in a blue collar family. I ask a question: Are those kids that are growing up on the other side of the tracks like I did, are they going to have the same opportunities?

“We in America are facing a crucible, a test,” Schultz continued. “We as Americans cannot continue to ignore the elements that are challenging and threatening the aspirations, the dreams, and the values that have made this country great.’

Above all, Schultz emphasized the importance of dreaming big—and sticking to those dreams. “The true greatness of America is not about policies, it’s not about ideology, it’s about people and giving them hope and opportunities to believe in the American dream. Our parents, our grandparents, gave us this foundation. It’s up to us. It’s up to you to preserve it and enhance it.”

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Poppy Award Winners Announced

Tuesday, June 26th, 2012

Decagon accepting Poppy's AwardMove over Grammys, Oscars and Emmys—The Poppys are here! The first annual Poppy Award charged IFT members to create a short video on why it’s cool to be a food geek. The winners were announced this morning at the Keynote Session. The finalists had their videos highlighted during the Keynote, and the winning company—Decagon Devices—had its winning video “Food Geeks Through History” shown in full.

Congratulations to the Winners!

1st Place: Decagon Devices: Food Geeks Through History

2nd Place: Decagon Devices: IFT Real Men

3rd Place: D.D. Williamson: That’s My Product

View all of the videos here.

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Students Take on Sin City

Tuesday, June 26th, 2012

If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Wednesday, June 27, from 6:15–7:15 a.m. Or there are many other events—social and educational—to get involved with your peers. These events not only help you network with industry professionals, but they also provide ways to advance your professional and technical skills. Here’s a look at some of what is planned for this year.

Booth and Student Lounge: The IFTSA booth will be located in the registration area, Hall N1 of the Las Vegas Convention Center, and is a popular gathering place for both students and members. Be sure to stop by and pick up your brochure of student events. IFT will also be offering a student lounge, located in room N231. This is a great place to meet, mingle, and lounge.

Mixer and Chapter of the Year Display: Plan on attending the Mixer, to be held 5:30–6:30 p.m. on Wednesday, June 27 at the LVH-Las Vegas Hotel & Casino, Ballroom B. Meet and mingle with other students and professionals while viewing the Chapter of the Year displays.

Welcome Assembly and College Bowl Competition: Join your fellow students on Wednesday evening, immediately following the Student Association Mixer at the LVH-Las Vegas Hotel & Casino. It will feature an introduction of the IFTSA leadership and presentation of awards, including Chapter of the Year and Most Improved Chapter, Product Development Competition winners, Fun Run winners, and recognition of the Excellence in Leadership Award recipients.  Afterwards, the finals of the 27th anniversary of the Food Science and Technology College Bowl Competition will take place. The eight teams competing in the finals will be:

  • North Carolina State Univ.
  • Purdue Univ.
  • Brigham Young Univ.
  • Cornell Univ.
  • Univ. of Minnesota
  • Univ. of California, Davis
  • Clemson Univ.
  • Univ. of Arkansas

Undergraduate Research Paper Competition: For the third year, the competition finals will feature both an oral and poster component. Finalists will have 5 min to present their research orally before manning their posters to discuss their research and answer questions from the judges. These hybrid finals of the Undergraduate Research Competition will take place on Tuesday, June 26, from 3:30–5:00 p.m., at the Las Vegas Convention Center, room N107. Winners will be announced at the IFTSA Welcome Assembly on Wednesday evening. Finalists include:

  • Margaret Debrauske (Univ. of Wisconsin)
  • Evonne Lau (Cornell Univ.)
  • Brittany Miller (Cornell Univ.)
  • Graysen Ortega (Texas Tech Univ.)
  • Sara Spoede (Univ. of Missouri)
  • Ashleigh Willems (Texas Tech Univ.)

Professional Development Oral Sessions (Sessions 310–318): These sessions are designed to give students, who are presenting posters, experience in presenting orally, as well as feedback to refine their presentation skills. Selected students will have the opportunity to present at eight professional development sessions which are scheduled on Tuesday and Wednesday afternoon from 4:30 –5:30 p.m. A panel of food science and technology professionals will act as judges, and provide written feedback to student presenters. Come support the students and learn about their research in the process. See the Scientific Program portion in the Program Directory (Tab A) for more information.

Product Development Competitions: Always highlights of the Student Association year and Annual Meeting, there are three product development/process competitions taking place this year.

The Product Development Competition, sponsored by Mars, showcases the food scientists of tomorrow and their ability to apply the knowledge and skills learned in school to a real-world situation. Product development teams from participating universities each conceptualize a new food idea, then work to see that idea through the stages of production and marketing. The finalists are:

  • California Polytechnic State Univ.: Veg This Way
  • Cornell Univ.: Dough TEMPtations
  • The Ohio State Univ.: UnBeetable Burger
  • Pennsylvania State Univ.: Brew Bites
  • Univ. of Minnesota: Theikos Frozen Greek Yogurt Bars
  • University of Wisconsin-Madison: Cranberry POPlers

Oral presentations will be 12:00–3:00 p.m. on Tuesday, June 26, in room N101. Product posters will be on display from 8:00–11:00 a.m. on Wednesday, June 27, in the Las Vegas Convention Center, Hall C5. Winners will be announced at the IFTSA Welcome Assembly on Wednesday night, where Mars will present the winning teams with their prizes.

In the Disney-IFTSA Product Development Competition: Nutritous Food for Kids, the IFTSA and Disney Consumer Products Inc. have challenged student members of the IFT to address and important wellness need by creating healthy snacks for kids. The competition goal is to create a market-relevant, nutritious and delicious snack applicable to a retail food or beverage item that integrates a fruit or vegetable in a product targeted to children under the age of 12. The finalists are:

  • Cornell Univ.: Vegginators
  • Univ. of Florida: Yum-e-Milk
  • Univ. of Minnesota: Mickey Fantasticos
  • Univ. of Wisconsin-Madison: Peanut Butter Jamsicles
  • Univ. of Wisconsin-Madison: Pit Stop

The competition’s oral finals will be held in the Special Events Pavilion on the IFT Food Expo floor. Winners will be announced at the IFTSA Welcome Assembly on Wednesday night, where Disney will present the winning teams with their prizes.

Now in its fourth year, the Developing Solutions for Developing Countries Competition encourages food science and technology students from around the world to address the critical issues in the development, safety, and distribution of food. The 2012 theme is “Mangoes—especially the Apple, Kent, and Tommy Atkins varieties—grow abundantly in Kenya, but a short harvest season, high fiber content, and typically irregular quality (size, shape, color, etc.) make it difficult for growers to realize the full potential of this crop. Develop a mango-based product that can be produced rapidly in order to realize the full potential of this crop during its short harvesting season.”

The following teams were chosen as finalists:

International:

  • Bogor Agricultural Univ. (Indonesia): Magnut
  • Brawijaya Univ. (Indonesia): Stift Oorrid Mango
  • Universiti Putra Malaysia (Malaysia): Vit-A-Go

Domestic:

  • Univ. of Massachusetts-Amherst: Mango Meal
  • Virginia Polytechnic Institute and State Univ.: Uji-mate
  • Washington State Univ. & Univ. of Idaho: Maandazi

IFTSA Retro Bowling Party: Don’t miss the IFTSA Bowling Party, Thursday evening, June 28, starting at 9:30 p.m. Plan on wearing your neon clothes and fingerless gloves … this year the theme is an 80s bowling night. This event will bring students together in an informal atmosphere to network and have some fun. The party will be held at the Gold Coast Casino Bowling Alley (4000 W. Flamingo Rd.). Stop by the Student Association booth (in the registration area, Hall N1 of the convention center) for more information.

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Meeting Africa’s Challenges with Sensory Science

Tuesday, June 26th, 2012

Henriette de Kock of the Univ. of Pretoria issued a challenge to the global sensory community at the 9th Pangborn Sensory Science Symposium in Toronto in September 2011. Her presentation was entitled, “Challenges and Opportunities for Sensory Science to Address Food and Nutrition Issues of Less Affluent Societies in Sub-Saharan Africa.” She identified three important areas that merit attention. The first is the enormous potential for food product development to meet the demands of a growing and more urbanized African population. The second is the incredible richness of sensory experience in traditional foods and the yet-to-be-discovered tastes of the biodiversity of Africa’s food plants. The third is in the fight against chronic disease in Africa. HIV/AIDS is now being treated with effective medical intervention, but the road to quality of life also comes in the form of better nutrition.

Farming in AfricaSession 108—An African Sensory Adventure: How Sensory Science Can Contribute to Food Security, Diversity, Health, and Nutrition in Africa—invites de Kock to present her challenge to a wider audience and expand her message with the help of two speakers.

After de Kock takes attendees on a sensory adventure of Africa, John S. Mendesh, General Mills, will discuss Partners in Food Solutions—a nonprofit organization that links the technical and business expertise of volunteer employees at General Mills, Cargill, and DSM to small and medium-sized mills and food processors in the developing world. The goals of Partners in Food Solutions are to improve the ability of those companies to produce high-quality, nutritious, and safe food at affordable prices, and to increase demand for the crops of small-holder farmers who supply those businesses. Partners in Food Solutions is currently assisting food companies in Kenya, Malawi, Tanzania, and Zambia. Through infrastructure development and human-capital development, the program is helping to build a vibrant, sustainable food supply chain—and a more secure future.

Fran Osseo-Asare, BETUMI: The African Culinary Network, will then delve into sub-Saharan African flavor principles, ingredients, and cooking equipment and techniques, with special emphasis on western Africa. From the special texture created by the ridged grinding bowl called “asanka” in Ghana to the signature steamed bean pudding “moimoin” of Nigeria, from “Grains of Paradise” to fonio and other “Lost Crops of Africa,” and on to Africa’s love affair with New World crops, such as cassava, maize, and peanuts, this session will celebrate the abundance and diversity of good tastes from Africa.

Get a sense of Africa—from the flavors to the challenges facing the continent—in session 108 taking place Wednesday, June 27, 10:30–12:00 p.m., room N119.

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Student Product Developers in the Spotlight

Tuesday, June 26th, 2012

Six teams will vie for top honors in the finals of the 2012 IFT Student Association & Mars Product Development Competition. This prestigious annual competition challenges student teams to apply their academic knowledge to the process of developing a winning product prototype.

The process is a long one; the competition’s first deadline was Feb. 1, when initial product proposals were due. Each year, participating teams come up with a concept and carry it through marketing and production, approaching the project much like a commercial product development team.

Here’s a preview of the product development creativity that will be on display from the finalists in this year’s competition.

• California Polytechnic State University—Veg This Way, a vegetable leather snack that features gourmet flavor combinations

• Cornell University— Dough TEMPtations, a fruit-filled, compound-coated, cookie dough snack formulated to be enjoyed straight from the refrigerator or oven-baked to produce coated cookies 

• The Ohio State University— UnBeetable Burger, a flavor-packed, frozen veggie burger slider that comes conveniently pre-assembled and can be microwaved and ready to eat within minutes

• Pennsylvania State University— Brew Bites, bite-sized crackers shaped like a bottle cap and made largely out of spent grain left over from the brewing process as well as hop and malt extract to provide an authentic beer-like taste sensation

• University of Minnesota— Theikos, a frozen vanilla Greek yogurt bar atop a bed of crunchy granola topped with a sweet honey drizzle

 • University of Wisconsin-Madison—Cranberry POPlers, soft pretzel balls made of sweet potato filled with a tangy cranberry sauce

The oral component of the Product Development competition will take place from noon to 3 p.m. on Tuesday, June 26, in Room N101.

Product posters will be on display from 8 a.m. to 11 a.m. on Wednesday, June 27, in the Las Vegas Convention Center, Hall C5.

Competition winners will be announced on Wednesday night at the IFTSA Welcome Assembly, where Mars will award prizes to the winning teams. The competition is sponsored by Mars Chocolate North America.

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Competing to Help Make the World a Better Place

Tuesday, June 26th, 2012

The focus will be global in the Developing Solutions for Developing Countries competition, which asks participating student teams to develop new products or processes designed to improve the quality of life for people in developing nations.

This year student competitors were tasked with creating a mango-based product that addresses nutrient deficiencies common in Kenya. Mangoes grow abundantly in Kenya, but the harvesting season is short so the competition guidelines emphasize that product concepts must be something that can be produced rapidly. The irregular size, shape, and color of mangoes can also present a challenge to growers.

Six finalist teams—three domestic and three international—will vie for the competition’s top honors in Las Vegas. Oral finals will be held from 9 a.m. to noon on Wednesday, June 27, in Room N101 of the convention center.

Here’s a preview of the finalists and the products and concepts they have created.

• University of Massachusetts-Amherst—Mango Meal, a nutrient-dense fortified corn porridge made with dried mango flakes

• Virginia Polytechnic Institute and State University—Uji-mate, nutritious mango flour that can be added to a popular Kenyan breakfast porridge called uji, producing a porridge that is rich in vitamin A, iron, and zinc

• Washington State University and University of Idaho—Maandazi, a comprehensive development plan leading to the preparation of dehydrated mango for use in a dry mix for maandazi, which is a popular Kenyan fried dough snack

• Bogor Agricultural University—Mangnut, a snack that contains vitamin A, vitamin C, protein, and iron that can be made using local resources and simple technology

• Brawijaya University—Stift Oorrid Mango, an instant, high-protein product made with ingredients including cowpea, maize, and mangoes that contains vitamin A, vitamin C, micronutrients such as thiamin, riboflavin, and niacin, and is high in fiber

• Universiti Putra Malaysia—Vit-A-Go, a simple but delicious mango leather packed with Vitamin A that can be made from bruised or overripe mangoes

Now in its fourth year, the Developing Solutions for Developing Countries Competition is partially sponsored by General Mills. Winners will be presented with their prizes by a representative of the company at the IFT Student Association Welcome Assembly on Wednesday night.

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Competition Showcases Healthy Snacks for Kids

Tuesday, June 26th, 2012

Disney characters add a big element of fun to nutritious fare created for the annual Disney-IFT Student Association Product Development Competition, which enters its final phase at the IFT Annual Meeting & Food Expo. Sponsored by Disney Consumer Products, the competition is now in its fourth year. Five student teams are competing for top honors in Las Vegas.

The competition challenges teams with developing a product concept suitable for retail or foodservice that is unique, innovative, and healthful and targeted to children under the age of 12. Specifically, the products are to incorporate at least one of the following: a fruit, a vegetable, low-fat dairy, and/or whole grains. Participating teams develop their product around one Disney character franchise.

Here’s a preview of the new product creativity that will be on display in Las Vegas from the finalists.

• The Cornell University team’s concept is Phineas and Ferb’s Vegginators, a convenient snack packed with fiber and a full serving of vegetables.

• The University of Florida team will be showcasing Yum-e-Milk, a fizzy chocolate milk enriched with natural nutrients from almonds and dates and sweetened with stevia.

• The offering from the University of Minnesota team is Mickey’s Fantasticos, a Mickey-shaped sandwich cracker formulated with vegetables in the cracker batter and a filling of low-fat cream cheese. 

• A team from the University of Wisconsin-Madison has developed Peanut Butter Jamsicles, which are frozen treats on a stick that swirl creamy peanut butter and high-protein Greek yogurt with a burst of 100% grape juice concentrate—ingredients designed to give the product the familiar flavor of a classic peanut butter and jelly sandwich.

• The entry from another University of Wisconsin-Madison team is Pit-Stop, a portable smoothie beverage made with a blend of fruit and vegetable juice and Greek yogurt.

Check out the competition’s oral finals in the Special Events Pavilion, Booth 776, right on the Food Expo floor, from 2 p.m. to 5 p.m. on Wednesday, June 27. Disney will present the winning teams with prizes at the IFTSA Welcome Assembly on Wednesday night. The grand prize is $7,500, and first place is $3,500. In addition, three teams will receive honorary prizes of $1,000.

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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.

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Lose the Allergen; Keep the Flavor

Tuesday, June 26th, 2012

Wheat-gluten sensitivity, nut allergies, and lactose intolerance are but a few of the food allergies or intolerances that more and more consumers seem to have. This makes the removal of allergens from foods a growing major concern within the food industry. Removal of protein sources such as wheat in baked goods and eggs in sandwich dressings is highly challenging because they provide key functionalities for the texture and mouthfeel of various foods. Carbohydrate-based texturizers have been successfully used to replace wheat in baked goods, and specialized flours and starches can be used to develop goods that are free of wheat gluten.

During Session 094, “Carbohydrate Polymers in Allergen-Free Foods: Addressing Food Texture Challenges while Removing Key Allergens,” speakers will present examples of these and other solutions for allergen-free foods. Presenters Steve Taylor, Maureen Akins, Ron Pagaoa, and Alessandra Marti will also discuss methods for detecting allergen residues, stabilization of dairy foods with milk alternatives, and the re-formulation of gluten-free pasta on Wednesday, June 27, at 8:30 a.m. in room N114.

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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.

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New Professionals Network to Win

Tuesday, June 26th, 2012

The New Professionals Pass Program is back for the second year. Join in on events with high networking potential (listed below), find the New Professionals poster, and fill out a pass or scan the QR code. The more events you attend, the broader your professional network will get, and your odds of winning a $50 gift card go up.

New Professionals Pass Events

  • Keynote Session on Tuesday, June 26
  • New Professionals Mixer on Tuesday, June 26
  • 12th Annual Fun Run & Walk. Scan at the Fun Run booth, Hall N1, between 11 a.m.–4 p.m. on Tuesday, June 26
  • Beacon Lecture in room N101 on Wednesday, June 27

Prizes will be announced on June 28 here on IFT Live.

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IFT, Phi Tau Sigma Award Top Students in Division Posters

Monday, June 25th, 2012

Ken LeeOn 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.

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Ruff to Food Scientists: Help Solve Global Hunger Issues

Monday, June 25th, 2012

IFT President-Elect John Ruff issued a passionate challenge to food scientists: Use your skills and expertise to help solve the pressing problem of food insecurity. By 2050, the world’s population will reach nine billion, and scientific innovation is the key to ensuring a safe and abundant food supply for all, said Ruff in a speech delivered Monday evening during the annual Awards Celebration held in the convention center.

John Ruff“Around the world, more than 15% of the population—or up to a billion people—are chronically undernourished. One-third of the children in developing countries are affected by malnutrition. Hunger in a world of plenty is not only shameful, but also economically costly,” said Ruff.

The problem of food insecurity isn’t limited to foreign shores. “Here in the U.S.A., 5% of the population doesn’t get enough food to eat,” said Ruff. “Hunger compromises the productivity of individuals, and in some cases, whole economies. Science and technology can provide the solutions we need to feed a growing population in a sustainable way, but we must invest in research and education,” said Ruff.

“To meet the food demand of the future, scientific and technological advancements must be accelerated and applied in both the developed and developing world,” said Ruff. “We have to find ways to reduce the 30% of the world’s food that is eaten by pests, spoiled on the way to market, or thrown away unused.”

He pointed out that up to half of the food grown and harvested in developing countries never gets consumed. “That’s due in part to poor handling, processing, packaging, and distribution,” said Ruff. “We’ll need to develop packaging and shipping methods close to food production sites in less developed areas to stop the waste.”

“We have to grow more food and manufacture it in a more efficient manner, using less water and energy, reducing waste, and producing foods that last longer,” Ruff continued. “We will need more protein, provided in a sustainable way. We’ll need to increase the nutritional value of food. We must make food accessible and affordable for all people, and we must meet these needs in a sustainable, environmentally friendly way.”

Ruff is optimistic about the opportunities available through science and technology. “The mapping of the human genome will allow for an era of personalized nutrition—diets can be individualized. Agricultural biotechnology will offer more efficient and cost-effective ways to produce products. Biotechnology and nanotechnology have the potential to increase food production, improve food quality and nutrition, reduce the need for chemicals, and lower the cost of production in an environmentally sustainable way.”

“All of us—scientists, educators, farmers, regulators, manufacturers, distributors, and consumers—we’re all in this together,” said Ruff. “Feeding the world is everybody’s business. Accelerating scientific innovation is necessary to feed the world, and it is critical to success in the food profession.

“The world may be getting smaller,” Ruff summarized, “but it’s also getting more crowded, and it will take the next generation of food scientists to figure how to feed the world of the future.”

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2012 IFT Fellows

Monday, June 25th, 2012

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows jury for those nominees who have spent all or a portion of their careers outside the United States. IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT website at ift.org.

Alasalvar CesarettinCesarettin Alasalvar, Associate Professor and Chief Research Scientist of the Food Institute at TÜBİTAK Marmara Research Centre in Turkey, was honored for his research activities in the areas of nutraceutical, functional food, and phytochemistry.

Alasalvar is a leading international researcher in bioactive components from marine resources as well as plant materials, especially hazelnuts. He is recognized for his impact in identifying bioactives and phytochemicals present in foods and plant-based products. He has published over 60 refereed publications and has co-edited four books. He is a leader in Turkey in this area of research. Alasalvar has been active in IFT programs for many years, and has played a leadership role in the Nutraceuticals and Functional Foods Division. He served as a past chair of the Division and serves as the editorial board member of Food Chemistry and as receiving editor of Journal of Aquatic Food Product Technology. Alasalvar has also been a reviewer for several peer-reviewed journals. He serves on the Expert Advisory Board of Turkish Government and Higher Education on research and development projects and as a Panelist for European Funded Projects. Alasalvar is widely recognized as a role model for young scientists.

V.M. BalasubramaniamV.M. (Bala) Balasubramaniam, Professor of Food Engineering, Dept. of Food Science and Technology, The Ohio State University, was honored for his contribution to the advancement of various alternative thermal and nonthermal processing technologies.

His lab pioneered innovative research on pressure-assisted thermal processing. His research accomplishments in the fields of advanced thermal and nonthermal processes have resulted in major advances in knowledge and practice in these fields. At Ohio State, Balasubramaniam teaches the undergraduate Introduction to Food Processing and upper level Principles of Food Processing courses as well as supervising research of numerous M.S. and Ph.D. students. His research has been recognized with the Ohio Agricultural Research and Development Center’s Distinguished Research Faculty Award in 2011, and with Gamma Sigma Delta, The Honor Society of Agriculture at Ohio State University’s Research “Award of Merit” in 2008. Since joining IFT in 1990, Balasubramaniam has contributed to IFT divisions, committees, and sections, helping to organize or present symposia and oral sessions. Currently, he is serving as the Chair of the IFT Food Processing and Packaging Subpanel. He also serves as the Past Chair of Nonthermal Processing Division. He has received many awards, including the IFT Nonthermal Processing Division Member of the Year Award. He also served the Ohio Valley IFT section executive committee as member-at-large.

Reinhold CarleReinhold Carle, Full Professor, Food Science and Biotechnology, Hohenheim University, Stuttgart, Germany, was recognized for his expertise and contributions in the field of food technology.

He has applied his strength in chemistry, biology, and plant science to solving fundamental problems in food science and technology. His research has focused on food processing, extending to food analysis and nutritional evaluation of plant-derived foods. He has made several novel and important contributions in food science and plant science in his research with a strong scientific publication record in respected scientific journals. Carle is an international authority on plant foodstuff technology. His research program has been well funded by European and national grant agencies and the food industry. Carle’s accomplishments in food technology have been acknowledged by several groups including the German National Academic Foundation. He has trained and guided almost 40 Ph.D. students within the 15 years of his university career. He is co-editor and member of the editorial advisory boards of scientific journals such as Planta Medica and Journal of Agricultural and Food Chemistry. His commitment and contributions in the areas of research, teaching, and service have made visible positive impacts on the students, faculty, and staff at the university, as well as on international, national, and local professional organizations and on food quality and safety.

Philip CrandallPhilip G. Crandall, Professor, Food Science, University of Arkansas, was honored for his significant work in food science and service to IFT.

He has made outstanding contributions to food safety and quality through his research programs at the University of Florida and the University of Arkansas. He has been very effective in widely publishing his research and transferring the technology he has developed. He is currently working with identifying the most significant sources of Listeria monocytogenes contamination and the development and practical application of control measures. At the University of Florida’s Citrus Experiment Station, his research group’s findings included the economic and environmental benefits of extracting pectin from fresh orange peel as a more economical and more sustainable raw material than the traditional source for pectin. At the University of Arkansas, Crandall’s research team developed a novel method to recover pectin from an agricultural waste stream, soybean hulls. He has received U.S. and foreign patents on this product and process. He has delivered more than 30 papers at IFT meetings since 1974, has served as Chair and co-Chair of IFT symposiums and technical sessions, has been a member of many IFT committees, and has served on the Board of Editors of the Journal of Food Science.

Carol Anne CooperCarol Ann Cooper, Academic Advisor, University of California, Davis, was recognized for her commitment to the profession, and service to IFT and the educational arena.

Her skill in recruiting and guiding potential food scientists at UC-Davis has helped grow the profession. Cooper has been a portal through which students discover IFT. She champions their cause at NCIFT meetings, advocates for scholarships, including travel support to attend IFT Annual Meetings, arranges transport for students to attend local meetings, and encourages students to compete wherever possible in IFT-sponsored competitions. Cooper plays a critical role in student career mentoring. She has been instrumental in developing college and campus internship programs. In her career, Cooper has inspired countless students, brought recognition to the university, assisted many companies, served IFT, and has demonstrated the influence an inspired, committed, and caring professional can make.

Carolyn FisherCarolyn Fisher, Senior Scientist, Decernis LLC, was recognized for her contribution to the advancement of scientific knowledge in the fields of food science and flavor chemistry. While at the University of Delaware, Fisher enhanced communication of food and flavor science principles to students by producing numerous videos for the food principles lab to provide consistent instruction among the graduate teaching assistants. She published the textbook Food Flavours: Biology & Chemistry, which incorporates the problem-based learning techniques used in the graduate-level flavors course she developed. While at McCormick & Co., she utilized her problem-solving skills in Quality Assurance to determine the root cause of issues and resolve them. Later, as a Regulatory Manager, she promoted active learning and developed courses to extended scientific and regulatory knowledge within McCormick’s Learning and Development Center. Fisher is published in a wide range of technical journals including Food Technology, Chemistry in Britain, and the Journal of Agriculture and Food Chemistry.

In addition to developing and implementing programs and publishing results for the benefit of the scientific community, she has been an active IFT member since 1992. Fisher has served on Annual Meeting Scientific Program Subpanels, Divisions Task Force, held leadership roles in the Food Laws and Regulations and the Food Chemistry Division and has developed a number of IFT symposia over the years. She has also been proactive in promoting the advancement of food science through her leadership in other profession societies such as FEMA and ACS.

Ravishankar GokareRavishankar Gokare, Chief Scientist, Central Food Technological Research Institute (CSIR-CFTRI), India, was honored for his outstanding food biotechnology research and products of commercial/societal relevance for health food applications including natural pigments, flavors, phenolic derivatives, and their functional attributes.

Gokare is a prominent researcher and teacher in the area of plant and food biotechnology in India. He has guided 23 students for Ph.D.s and over 40 students at the Master’s degree level in the field of plant biochemistry and biotechnology. His area of research is very relevant to the Indian food sector as well as to the development of herbal products for the well-being of people worldwide. He has been innovative in developing products and analytical methods to advance scientific knowledge in the field of food science and technology. He is a prolific writer and innovator as evidenced from developing 14 processes, publishing 205 refereed research papers, and 45 review papers and being granted 40 patents. Gokare has been recognized for his research work in the areas of plant biochemistry, plant physiology, biotechnology, micro-algal technologies, bioactive molecules, and metabolic engineering. He has successfully managed 28 externally funded projects obtained through competitive grants. He is Fellow of nine professional organizations. He has received several research awards from scientific organizations in India. He has ensured that technological developments in food science and of relevance and utility to India are viewed in an integrated fashion and that scientific and workforce needs are identified and understandably explained.

Mukund KarweMukund Karwe, Chair and Professor, Dept. of Food Science, Rutgers University was recognized for his research contributions to food extrusion, hybrid baking, and high pressure processing.

Karwe’s research brings together fundamental knowledge of fluid mechanics, heat transfer, and mass transfer with specific applications in food processing. His research in mathematical modeling and numerical simulation of single- and twin-screw extruders involved application of finite difference, finite element, and neural networks techniques to simulate fluid flow, heat and mass transfer, cooking reactions, and quality of extruded products. His research group was the first to demonstrate successful application of the laser Doppler anemometry (LDA) technique in extruders to validate the results of numerical simulations and gain better understanding of the fluid flow in extruder channels. His research efforts to date have resulted in 109 publications including refereed journal papers, conference papers, and books. He has been active in an editorial capacity on many scientific publications. He is an active IFT member and has served as Chair of IFT’s Committee on Higher Education. He has served as a panel member on USDA’s National Integrated Food Safety Initiative, the National Research Initiative for Competitive Grants Program, and the Small Business Innovation Research Program.

Tyre LanierTyre Lanier, Professor, Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, was honored in recognition of outstanding research and teaching contributions in muscle foods chemistry, translation of basic research into industrial practice, and mentoring and training of future food scientists.

Lanier has made significant scientific achievements in surimi manufacturing. His work on the development of analytical methods to assess quality, the study of mechanisms of gelling and functional properties, use of ingredients and process technology to minimize freeze denaturation, technology transfer and the annual surimi school for practitioners has contributed to the success and growth of the industry. Lanier’s research on surimi manufacture and physical property evaluation has led to international recognition. His research, instruction, and outreach programs have contributed to a greater understanding of food composition and functional properties of fishery gels. He has been active in several IFT divisions by serving as symposium organizer, moderator, newsletter contributor, and manuscript reviewer. He has also devoted substantial time to students who have presented scientific papers and participated in the IFT Food Product Development competitions.

Tzu-Ming PanTzu-Ming Pan, Professor, National Taiwan University, Taipei, Taiwan, was recognized for more than three decades of teaching undergraduate and graduate level courses in food science.

Pan has conducted extensive research in fermentation, microbiology, and genetically modified foods. In addition, he mentored generations of professors and researchers in food science and technology. Internationally known for his work on the health properties of red mold rice, a fermented rice of Monascus, he discovered that it can alleviate the symptoms of Alzheimer’s disease, hyperlipidemia, hypertension, and hyperglycemia. His other prominent research topic is the benefit of lactic acid bacteria fermentation product, the most significant findings of which were that fermentation product of lactic acid bacteria can prevent osteoporosis and obesity. He has published 298 articles and given 409 conference presentations. For more than 30 years, Pan has designed and taught undergraduate and graduate level courses in food science. He serves on the editorial boards of numerous book series and scholarly journals and is currently the editor-in-chief of Journal of Bioindustry. He was the President of Taiwan Society of Agricultural Chemistry (2001-2003), the President of AOAC Taiwan Section (2003-2007), and President of Health Food Society of Taiwan (2007-2011). He has been a member of IFT since 2002.

Kathleen RajkowskiKathleen Rajkowski, Microbiologist, U.S. Dept. of Agriculture’s Agricultural Research Service, was honored for her 37 years of laboratory experience in basic and applied food research and her team leadership with the USDA’s Food Safety Inspection Service.

Rajkowski has extensive expertise in microbiology and food safety, particularly pathogen reduction. She was the first to detect the thermal D and irradiation D-value of Listeria monocytogenes, concluding that human bacterial pathogens remained viable in frozen finfish glaze and that UV radiation would be effective against them. The Food Industry Irradiation Coalition used her research as a basis for its petition to use ionizing radiation on food products. In addition, Rajkowski, as a member of the team, was instrumental in obtaining approval of the use of irradiated ground beef in the U.S. National School Lunch Program. She has been a member of IFT since 1974.

Peter SalmonPeter Salmon, President, International Food Network, Ithaca, New York, was recognized for his technical expertise; development of novel foods and beverages; and management of international business, packaging, and food safety issues.

Salmon has held various research and management positions at large food companies where he developed and launched successful food and beverage products recognized around the world. He twice received the General Mills Ideation Award for his creativity in the area of fruit-based snacks and desserts. He also won two awards from General Foods (now Kraft Foods) for his innovative ideas. In 1987, he founded the International Food Network, which primarily serves large multinational companies, generating ideas for new products and then developing and commercializing them. Salmon has been a Professional member of IFT since 1987.

Thomas ShellhammerThomas H. Shellhammer, Professor, Oregon State University, Corvallis, Oregon, was recognized for his leadership in working with universities and professional societies to establish collaborative research and educational programs in brewing science and nonthermal processing.

Shellhammer focuses his research on high pressure processing, food packaging, brewing engineering, and the chemistry of beer flavor. While at Oregon State, he has obtained 47 grants totaling $1.5 million to support research in brewing science and high pressure processing. He has written or contributed to 40 peer-reviewed articles, six book chapters, and the obtainment of one patent. Having been instrumental in addressing many technical obstacles related to high pressure processing and working at the forefront of hop chemistry, Shellhammer has garnered international attention for his research and breakthroughs in brewing science and high pressure processing of food. He has been a member of IFT since 1987.

Lucy YuLiangli (Lucy) Yu, Professor, University of Maryland, College Park, Maryland, was honored for her knowledge and expertise in factors affecting the quality, safety, and health properties of nutraceuticals and functional foods.

Yu and her colleagues have discovered and developed a number of nutraceutical products that can be used to reduce the risk of age-related diseases. She also has conducted research on the enhancement of value-added agricultural and food production. She hopes to increase the global marketability of domestically produced agricultural and food products. Yu and her colleagues have developed several natural antioxidant shelf-life enhancers, discovering that certain antioxidants capable of preventing rancidity may not protect w-3 PUFA losses. She has received 12 major research and instruction awards, including the Fellow Award from the American Chemical Society-Agricultural and Food Chemistry Division. Yu has been a member of IFT since 1996.

Yayun ZhaoYanyun Zhao, Professor, Oregon State University, Corvallis, Oregon, was recognized for her expertise and innovative research in edible films/coatings and the safety and quality of fruits and vegetables during post-harvest storage and processing.

Zhao is internationally known for her development and characterization of antimicrobial edible films/coatings and biodegradable packaging products made from agricultural byproducts. Her research is focused on post-harvest technologies that enhance the quality, microbial safety, nutraceutical properties, and extended shelf life of fruits and vegetables. Through competitive grants and industrial contracts, she has increased the knowledge base of edible films/coatings and developed novel approaches for value-added fruit and vegetable products. She has effectively integrated her research into outreach programs to assist the processed fruit and vegetable industry in the production of safe, wholesome, and value-added fruit and vegetable products. An active member of IFT since 1991, Zhao has served on various IFT committees, including serving as Chair of the Peer Reviewed Communication Committee and Chair of the Fruit and Vegetable Products Division.

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Brave the Heat for a Good Cause

Monday, June 25th, 2012

Fun RunThose of you who ran in the 2011 IFT Student Association and Feeding Tomorrow Fun Run know what’s it’s like to run in the heat. Well, this year it’s going to be a little warmer, but hey it’s dry heat! And just keep in mind that after you take part in the 5K/3.1 mile run/walk 12th Annual Fun Run on June 27 you can go jump in your hotel pool to cool off. And most importantly, the proceeds generated will go to undergraduate and graduate scholarships.

If you have pre-registered for the Fun Run, be sure to pick up your race bib and t-shirt on Tuesday, June 26, at the Fun Run Booth at the Las Vegas Convention Center. The booth will be open from 11:00 a.m.–4:00 p.m. But don’t worry, if you haven’t registered yet, you can still do so on race day for $30.

Custom plaques will be awarded to the 1st, 2nd, and 3rd place men’s and women’s 5K winners. Collect Fun Run pledges from your peers, and you could qualify as the “Top Fundraiser”…and win a fabulous prize.

On Wednesday, registration will begin at 5:45 a.m. at the Las Vegas Hotel & Casino and the race officially starts at 6:15 a.m.

The IFTSA and Feeding Tomorrow gratefully acknowledge the Fun Run event sponsors:

Platinum: Chicago Section IFT, D.D. Williamson, Glanbia Nutritionals, Ingredion, Michael Foods Inc., PepsiCo, Southern California Section IFT

Gold: David Michael & Co., GEA, GNT, Horn Co., Land O’Lakes Dairy Foods, MET-Rx

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Open Innovation Programs Drive New Food CPG

Monday, June 25th, 2012

Among the 11 Pre-Annual Meeting Short Courses held prior to the 2012 IFT Annual Meeting & Food Expo, a new course—Commercializing Innovation in Food Products (Monday, June 25)—offered attendees an inside look at commercializing innovation from ideation, sourcing, intellectual property considerations, valuation, and implementation to market launch.

The term “open innovation” is relatively new; in fact, it wasn’t officially coined until 2003 by Henry Chesbrough who got companies thinking about a new way of conducting the product development process. While Chesbrough firmly believed that companies have excellent internal resources—meaning the employees have a great deal of knowledge—he was also willing to admit that there are many smart people outside of company walls. Therefore, he believed it to be vital to seek out external experts to get insight on how to solve certain product development problems.

Since 2003, many large companies have implemented the open innovation process and have used it to successfully launch new cutting-edge products in the marketplace. For example, General Mills launched the General Mills Worldwide Innovation Network (G-WIN) in 2010 to actively seek partners that can help the company deliver breakthrough innovation in categories such as packaging, technologies, and ingredients.

As Alfred Malouf, NineSigma, explained in the opening presentation to the Short Course, there are many advantages to utilizing open innovation for product development. “People can have preconceived notions about how something should be done, but maybe there is someone out there who has a better idea that may be simpler, costs less, and is easier to develop,” said Malouf. In addition, this can help save time that would be lost “reinventing the wheel” and accelerate the innovation process.

However, in order to be successful, an open innovation program has to be integrated and sustained across the value chain. “It is vital to get all the stakeholders along the value chain involved in the beginning,” said Malouf. Another mistake some companies make is that they use the open innovation program solely for large projects. Malouf believes it should be used for smaller, incremental projects as well.

Ritz ChipsTo give the short course attendees an example of open innovation at work, Malouf offered a case study of how NineSigma helped Kraft solve a packaging problem. As an open innovation service provider, NineSigma works as an intermediary between a client and solution providers. In this case, Kraft’s consumer research showed that while consumers love Ritz Chips, they aren’t fans of the re-sealable bag. NineSigma sought out solution providers and came back with nine proposals. One was from Biomimetics, which uses nature to solve human problems. In this case, they looked at how nature would repeatedly open and seal items. Kraft ended up contracting with Biomimetics to develop a biology report on closures used in nature.

At that point, Kraft was still faced with the challenge of how to take these solutions found in nature and apply them to packaging. So they reached out to Michigan State Univ.’s Packaging and Engineering School and created a student competition to develop a solution to the Ritz Chip packaging problem using one of the methods described in the Biomimetics report. The winning team’s concept is currently patent pending and will be on store shelves soon.

Malouf ended his presentation by reminding attendees that open innovation—in fact, any kind of innovation—is hard work and requires persistence. As illustrated by the Kraft case study, it is often the nontraditional paths that lead to some of the most exciting new technologies and products.

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Advancing the Safety of Fresh Produce

Monday, June 25th, 2012

Lettuce in the FieldSince 2000, the U.S. National Integrated Food Safety Initiative (NIFSI), a competitive grants program, has awarded approximately 300 grants to fund applied research using an integrated approach to solve food safety problems over the farm-to-fork continuum. In 2006, the Special Emphasis Grants was introduced to the program in order to increase funding for critical food safety issues as they arise, and in 2007 the “Improving the Safety of Fresh and Fresh-Cut Fruits and Vegetables” Special Emphasis area was launched, which has remained because of the many issues the food industry faces with produce safety.

NIFSI has funded seven produce safety special emphasis projects since its inception for a total of $11.5 million. They are focused on a variety of pathogens and viruses and the development of interventions and trainings targeted towards farmers, processors, retailers, and consumers. Session 022 “Improving the Safety of Fresh Produce: An Integrated Approach” will provide information on the major outcomes and impacts of several projects that have been funded through this funding stream as provided by the project directors for individual projects.

Jodi Williams, USDA National Institute of Food and Agriculture, will give attendees an overview of the successes and accomplishments of grants program over its 12-year lifespan thus far.

Michael P. Doyle, Univ. of Georgia, will delve in and specifically discuss a research project that was initiated in 2007 to cover both production and processing elements to improve the safety of leafy green products.

Following Doyle, Jeffrey LeJeune, Ohio State Univ., will discuss another research project that looked specifically at how to identify farm management practices to reduce pathogenic contamination and how to get farmers to adopt such methods.

Finally, Larry Goodridge, Colorado State Univ., examines how index organism testing can be used to predict Salmonella contamination in a greenhouse tomato operation.

With the 2010 Dietary Guidelines for Americans stressing the importance of eating fresh fruits and veggies, the research being done to keep produce pathogen-free is vital. Attend session 022 on Tuesday, June 25, 10:30 a.m.–12:00 p.m. in room N113 to learn more about this research.

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Kick Off Tuesday Morning with Nanotechnology

Monday, June 25th, 2012

Nanoscale science, engineering, and technology (nanotechnology) is undoubtedly one of the hottest and topical areas of research. Nanotechnology continues to rapidly advance and show great promise for valuable applications throughout the food system. Promising areas of research in the food sector include, but are not limited to: nanocomposites for food packaging, nutrient delivery systems, and nanomaterials that could block certain substances in food, such as harmful cholesterol. In order to fully realize the benefits of nanoscale research in the food industry, it is vital to better understand the basics of nanoscale science, engineering, and technology; applications; and the regulatory and legal landscape. Sunrise session 006 “Nanotechnology and the Food System: Fundamentals, Applications, Education and Outreach, and the Legal and Regulatory Landscape” will provide an overview of fundamental concepts, applications, and the legal and regulatory environment, and will also address issues and challenges relating to consumer acceptance, public outreach initiatives, and educational developments.

Jozef Kokini, Univ. of Illinois, will get the session started by introducing concepts of nanotechnology that offer useful applications in food science. The talk will explain what nanotechnology is and what kinds of characterization and design tools are being used. Applications will include manufacturing and characterization of nanoparticles, the design and utilization of microfluidic and nanofluidic devices, surface science, and imaging tools that have been used so far. The talk will also show examples of useful applications in food science.

Rickey Yada, Univ. of Guelph, will follow up with a discussion on how nanoscience can be adopted in the food industry. A big part of this includes educating the public, expanding nanotechnology programs at universities, and addressing consumers’ issues with nanotechnology.

Finally, Mitchell Cheeseman, Steptoe and Johnson LLP, will examine nanotechnology from the political and regulatory point of view. As with previous emerging technologies, political forces and regulatory environments have forced divergence between the dominant food regulatory forces in the United States and Europe. Cheeseman will discuss the challenges and opportunities that the global legal and regulatory climate will create moving forward.

If nanotechnology is a new subject for you, or if you need an update on the regulatory happenings surrounding this controversial topic, don’t miss out on this session’s great speakers on Tuesday, June 26, from 7:15–8:15 a.m. in room N116.

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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.

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Space-Age Culinary Delicacies

Monday, June 25th, 2012

As space exploration becomes more ambitious, finding better ways to nourish astronauts while they are in space has become imperative. During Session 025, “NASA Food System Challenges: They Are Out of This World,” speakers will discuss the challenges of developing nutritious food for astronauts who have extended missions in space. Not only will NASA missions gradually extend in duration, but they could involve large numbers of people or perhaps include prolonged stays on extra-terrestrial surfaces. Food scientists are exploring innovative food systems that would best meet the needs of each mission.

For example, food scientists along with space mission planners must determine whether providing crew members with prepackaged food provisions would be the best option for a mission to Mars or having the crew grow food plants as part of a biodegenerative food system. A biodegenerative food system, such as fresh-grown crops and bulk packaged ingredients for a mission to Mars, would be a departure from the prepackaged food systems currently consumed during NASA space initiatives. More importantly, would such a food system provide adequate nutrients and be easy to sustain and prepare. In addition, food scientists are adapting high-energy electron-beam irradiation as an advanced form of non-thermal food processing to serve NASA’s space food program. Speakers Michele Perchonok, Suresh Pillai, Jean Hunter, and Maya Cooper will explore these issues and more on Tuesday, June 26, at 10:30 a.m. in room N109.

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Science News Gets to the Point

Monday, June 25th, 2012

Today’s media sources cover more than just politics, crime, civic events, and sports; developments in food and consumer issues receive daily coverage as well. But how can the food profession ensure that the information reporters distribute and consumers receive is credible, accurate, and current? In Session 060, “Beyond Published Results: The Importance of Communicating Science,” speakers will provide guidelines and tips for communicating science to the media. During this session, food professionals can learn how news stories are generated and how news and information get transferred. Speakers will also discuss translating technical information for non-technical audiences, the best way to market research to influential stakeholders, and preparing for media interviews.

What makes food science news resonate with the public? What is the fine line between a story being too scientific (i.e., boring) or being trendy yet factually incorrect? Speakers David Schmidt, Robert Gravani, and Catherine Adams-Hutt will analyze various approaches to convey factual information about food and food science by examining examples of media successes and failures and analyzing stories for factual integrity and pop appeal on Tuesday, June 26, at 1:30 p.m. in room N208.

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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.

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Tap into the Insights of IFT’s Beacon Lecturers

Monday, June 25th, 2012

Want to spend a fast-paced 45 minutes expanding your horizons and gaining new insights? If so, you’ll definitely want to set aside time in your schedule for the Beacon Lectures, which take place from 4 p.m. to 4:45 p.m. on Tuesday, June 26, and Wednesday, June 27, in Room N101 of the Las Vegas Convention Center. Interestingly, both of this year’s speakers will bring a health and wellness perspective to their respective presentations. Both are medical doctors who have high level food industry experience.

Tuesday’s lecturer, Mehmood Khan, M.D., Chief Executive Officer, Global Nutrition Group, and Chief Scientific Officer of PepsiCo., will speak on the topic “PepsiCo: Leveraging a Legacy of Taste to Lead Global Food and Beverage Innovation.”

On Wednesday, José M. Saavedra, M.D., Head of Medical and Scientific Affairs, Nestlé Nutrition, and Associate Professor of Pediatrics, Gastroenterology, and Nutrition, at Johns Hopkins University School of Medicine, will discuss “Diet and the Epidemics of Today: Opportunities for Change.”

Mehmood KhanKhan’s lecture will consider the resources and expertise that global food and beverage businesses can leverage in order to provide consumers with access to food that is safe, delicious, affordable, and nutritious. At PepsiCo, Khan has been tasked with an ambitious project: more than doubling sales of the company’s portfolio of nutritious foods and beverages, taking it from the current level of $14 billion to $30 billion by 2020. The Global Nutrition Group he leads works to accelerate product and process innovation for brands including Quaker Oats, Tropicana, Gatorade, Pepsi, and Lay’s. Khan was previously a faculty member at the Mayo Clinic, where he served as Director of the Diabetes, Endocrine, and Nutritional Trials Unit in the division of endocrinology.  

José M. SaavedraSaavedra holds joint appointments to the Johns Hopkins School of Medicine and to the Johns Hopkins Bloomberg School of Public Health. In his role at Nestlé, he has worked on furthering the development of education and research into nutrition products for infants, children, and adults for broad clinical and medical applications. His current focus is on fostering collaborative efforts between industry, healthcare providers, and academic organizations to develop interventions for the prevention of childhood obesity. His career highlights include creating and developing the Johns Hopkins Children’s Nutrition Center, which he directed for a decade.

The backgrounds that both men bring to the speaker’s podium make them a perfect fit for the role of Beacon Lecturer. The lectures made their debut last year as a vehicle for adding new perspectives to the Annual Meeting with presentations by high-profile individuals capable of imparting cutting-edge, game-changing perspectives on food science and technology. The format for the lectures on both days is a 30-minute presentation followed by a 15-minute question-and-answer session.

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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.

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Session Recordings Available to Registrants

Sunday, June 24th, 2012

ajinomotoComplimentary Scientific Program Digital Library – Sponsored by Ajinomoto Co., Inc.
Does your schedule often prevent you from attending essential sessions? Are you interested in the presentations from speakers? Do you often wish you could reference a session you attended like you would a website? New this year, IFT has partnered with Ajinomoto Co. Inc. to sponsor a new and complimentary Digital Library. This resource will give you web-based access to IFT’s 100+ Scientific Program sessions. More specifically, you will gain access to:

  • Recordings of presentations, including PowerPoint slides for one-year
  • Speaker biographies
  • Search features to quickly find a speaker or session

Registrants with access to the Scientific Program in Las Vegas will receive an email by late July linking to the Digital Library.

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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!

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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.

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Casimir Akoh Receives Appert Award

Friday, June 22nd, 2012

Casimir C. Akoh, left, and IFT President (2011-2012) Roger ClemensCasimir C. Akoh, Distinguished Professor, Dept. of Food Science & Technology, University of Georgia, was honored as the recipient of the 2012 Nicholas Appert Award on Monday, June 25, at the Awards Celebration. Roger Clemens, IFT President, presented Akoh with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT.

Akoh is recognized for his innovative contributions to research in fats and oils, especially his research on the enzymatic modification of lipids to produce functional and healthful structured lipids and improvement of frying oil life and quality. He is one of the first researchers to publish articles on the enzymatic modification of lipids to produce trans-free fats, and industry has used the enzymatic technology to commercialize the production of diacylglycerol oil. Akoh is also a research leader in the area of enzymatic production of infant formula fat analogs. He continues to collaborate with others in academia, industry, and government from the United States and around the world.

2012 IFT Achievement Awards
In addition to presenting Akoh with the Nicholas Appert Award, IFT recognized 15 other achievements on at the Awards Celebration.

Babcock-Hart Award: Richard Black
$3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT

Richard BlackRichard Black, Vice President/Chief Nutrition Officer, Kraft Foods Global, received the 2012 Babcock-Hart Award for his leadership and efforts in addressing the public’s health and wellness concerns, including the public health challenge of rising obesity rates.

In his role at Kraft, Black has led corporate-wide nutrition programs by developing strategies, guidelines, and portfolio improvement opportunities as well as providing overall accountability for nutrition research, nutrition communications, and nutrition business applications. He is a member of Kraft’s internal Worldwide Health and Wellness Committee, and leads the Worldwide Health and Wellness Advisory Council by engaging independent experts in key health and wellness disciplines. Additionally, he has played a key role in helping Kraft enhance the nutrition profile of its product portfolios, substantiate the company’s “Sensible Solution” labeling program in the United States, and improve nutritional labels to make it easier for consumers to choose the portion size of the foods they eat.

Research and Development Award: Vijay K. Juneja
$3,000 honorarium and a plaque from IFT

Vijay JunejaVijay K. Juneja, Lead Scientist, U.S. Dept. of Agriculture’s Agricultural Research Service-Eastern Regional Research Center, received the 2012 Research and Development Award for his research on pathogenic bacteria to ensure a safe food supply

A leading authority on food safety research, Juneja has made significant contributions to multiple areas within the broad discipline of food safety microbiology, including a series of groundbreaking publications on microbiological safety of minimally processed foods and predictive microbiology. Specifically, his research focuses on interventions to reduce/eliminate pathogens in foods of animal origin, assessing and minimizing risks from emerging technologies, and developing strategies for performing risk assessment on cooked foods.

Carl R. Fellers Award: Mary K. Schmidl
$3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT

Mary SchmidlMary K. Schmidl, Principal, National Food & Nutrition Consultants and Assistant Adjunct Professor, University of Minnesota, has received the 2012 Carl R. Fellers Award for her service to the field of food science and technology and for bringing honor to the profession.

For 40 years, Schmidl has had a distinguished career as a scientist, research director, educator, and leader to public and private agencies both domestically and internationally. One of her major contributions is her ability to effectively communicate on issues related to food science, technology, and public health not only to food scientists but to the entire scientific community as well as to governments, international agencies, students, and consumers. She has played an active role in the International Union of Food Science and Technology and serves on the European Union’s Advisory Board on Risk Communication. Schmidl was the President of IFT (2000–2001); chaired IFT Nutrition Division and Minnesota Section; and was a leader/member of more than 25 IFT committees. During her term as IFT President, she worked with the IFT Committee for Global Interests to develop a relationship with food science professionals and food industry officials in China. Her vision, commitment, and diplomacy contributed to the current relationship that IFT has with the Chinese Institute of Food Science and Technology.

Bor S. Luh International Award: Richard F. Stier
$3,000 honorarium from the Bor S. Luh Endowment Fund of Feeding Tomorrow and a plaque from IFT

Richard StierRichard F. Stier, Food Scientist Consultant, received the 2012 Bor S. Luh Award for his international contributions in food science focusing on food safety, quality, and sanitation.

Stier has worked in more than 35 countries as a member of industry and a consultant in the area of technology transfer. He has helped processors upgrade operations and has taught or developed educational programs. His work has ranged from the evaluation and validation of technologies for transfer throughout the world (aseptic processing systems in the early 1980s) to his ongoing work of enhancing food safety and quality in developing nations. During a two-year project in Egypt, Stier utilized IFT’s Continuing Education Group as a resource for enhancing programs organized there and brought many Egyptians into the IFT fold. Stier’s most recent international project took him to Afghanistan to work on the Afghan Small to Medium Enterprise Development project, part of which focused on training a group of Afghani men and women to become food plant auditors and consultants to the local food industry.

Samuel Cate Prescott Award: Qixin Zhong
$3,000 honorarium and a plaque from IFT

Qixin ZhongQixin Zhong, Associate Professor of Food Biophysics and Nanotechnology, Dept. of Food Science, University of Tennessee, received the 2012 Samuel Cate Prescott Award for outstanding work in food science research.

Zhong’s research is focused on the application of biophysics and nanotechnology for developing solutions for the food industry. His overall research goal is to discover physically inspired materials and processes for improved food safety, quality, and healthfulness through the creation of nanoscale materials and the understanding of material properties at the nanoscale. His specific research projects focus on delivery systems for bioactive food components, functional nanomaterials, and interfacial engineering. Additionally, Zhong has contributed to the establishment and growth of the university’s Food Biopolymers Research Group, which centers on food biophysics and nanotechnology as they are related to food biopolymers.

Food Technology Industrial Achievement Award: Tate & Lyle
A plaque from IFT

Tate & Lyle received the 2012 Food Technology Industrial Achievement Award for its Promitor™ soluble corn fiber to help manufacturers incorporate fiber into everyday food and beverage applications.

The ingredient can replace traditional sweeteners such as liquid and dry corn sweeteners, sucrose, and other sugar alcohols, and its clarity, low viscosity, and process stability allows for its use in clear beverages, sauces, and dressings. In addition to these applications, the ingredient can replace corn syrup in others like yogurt, jams, soups, energy bars, cereals and cereal coatings, confections, and bakery. Promitor is acid stable and is said not to break down in products with a low pH. And because it is a fiber (more specifically, a prebiotic), manufacturers can make a “good” or “excellent” source of fiber claim.

William V. Cruess Award: Nicki Engeseth
$3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT

Nicki EngesethNicki Engeseth, Professor, University of Illinois, Urbana, received the 2012 William V. Cruess Award for excellence in teaching food science and technology.

Engeseth is being honored for her effectiveness in the classroom, leading curriculum development in her department, and valuable contributions to teaching and learning at multiple levels and venues. Over the years, Engeseth has taught various food chemistry courses to undergraduate and graduate students as well as to food industry professionals in the university’s off-campus M.S. food science program. A mentor for many students, she has also created opportunities for students through projects that integrate teaching and research. She has received multiple awards for teaching from the university and its food science and human nutrition department and from national organizations.

Sensory and Consumer Sciences Achievement Award: Harry T. Lawless
$3,000 honorarium from the Sensory and Consumer Sciences Division Fund of Feeding Tomorrow and a plaque from IFT

Harry LawlessHarry T. Lawless, Emeritus Professor, Cornell University, received the 2012 Sensory and Consumer Sciences Achievement Award for excellence within the sensory and consumer sciences field.

Lawless has made numerous contributions to the understanding of sensory science over a highly distinguished career. He has authored or edited more than 100 articles and technical reports on sensory science, ranging from applied methodological questions to basic work in chemosensory psychophysics, and he currently co-edits Journal of Sensory Studies. His contributions throughout his career include coining the phrase “tip of the nose” phenomenon and demonstrating that it is functionally distinct from its paronym; finding that the mutual mixture suppression of bitterness and sweetness was a central not peripheral phenomenon; and researching sweetener psychophysics, astringency perception, bitter receptor genes, and metallic “taste.”

Calvert L. Willey Distinguished Service Award: A. Elizabeth Sloan
$3,000 honorarium and a plaque from IFT

Elizabeth SloanA. Elizabeth Sloan, President, Sloan Trends, Inc. received the 2012 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

From her research work for and participation in Food Technology magazine’s General Session at the IFT Annual Meeting & Food Expo, researching and writing the magazine’s State of the Industry Reports, serving as a chairman of IFT’s Nutrition and Student Divisions, Sloan has provided exemplary service to IFT since 1973 when she joined as a student member. She has been a contributing editor for Food Technology magazine since the early 1990s. In addition to her writing contributions, Sloan has served on the planning committee for the annual IFT Wellness Conference.

Bernard L. Oser Food Ingredient Safety Award: James Griffiths
$3,000 honorarium and a plaque from the Bernard L. Oser Endowment Fund of the IFT Foundation

James GriffithsJames Griffiths, Vice President, Food, Dietary Supplement and Traditional Medicine Standards, United States Pharmacopoeia, has received the 2012 Bernard L. Oser Food Ingredient Safety Award for his contributions to the scientific knowledge of food ingredient safety and leadership in establishing principles for food ingredient safety evaluation or regulations.

Griffiths is board certified in toxicology and a fellow of the Society of Biology. Currently he is Chair of the IFT Toxicology and Safety Evaluation Division and Chair of the Society of Toxicology Food Safety Specialty Section (FS3). His contributions to food safety research have added to the understanding of functional food safety, adulteration or deliberate contamination of food ingredients, and the toxicity of several food ingredients, additives, and contaminants including D-ribose, spirulina, polydextrose, high-selenium yeast, solvents, and arsenic. His research about and writing on quality standards and the deliberate contamination of food ingredients are particularly important in the post-9/11 world as governments face the challenges of potential food terrorism.

Gilbert A. Leveille Award and Lectureship: Jonathan C. Allen
$3,000 and a plaque

Jonathan AllenJonathan C. Allen, received the 2012 Gilbert A. Leveille Award for outstanding research and/or public service at the interface between the disciplines of nutrition and food science, over a period of five years or more, which has contributed to improved health and well-being.

Allen is a professor in the Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, and Director in Graduate Programs for Food Science and the Interdepartmental Nutrition Program. Allen’s research is varied and uses human, animal, and in vitro model systems to test the nutritional quality and bioavailability of nutrients. His recent research on the utilization of whey permeate as a salt replacer and the extraction of edible and bioactive protein from sweet potato peel show how food industry by-products can improve the nutritional value of foods. Through his teaching, administration, and program development activities, Allen has contributed to the understanding and potential amelioration of such chronic diseases as infant growth retardation, metabolic bone disease, diabetes, and hypertension.

Stephen S. Chang Award for Lipid or Flavor Science: Michael Eskin
$3,000 honorarium and a Steuben crystal sculpture from the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries

Michael EskinMichael Eskin, Professor and Associate Dean, University of Manitoba, has received the 2012 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science.

Eskin has made significant contributions to the understanding of the quality and stability of edible oils. His work has helped to establish canola oil as an important oil in the world market. He has made significant accomplishments in basic and applied research in lipid science useful to the food industry. He has published extensively in the area of lipid science, made major breakthroughs in research on lipids, and holds two patents. Eskin’s contributions to the edible oils market has been recognized by professional associations and the oil industry. He is the co-author and co-editor of 13 books. Eskin was recently selected as the new co-editor of Lipid Technology.

Marcel Loncin Research Prize: Wade Yang
$50,000 paid in two annual installments and a plaque

Wade YangWeihua Wade Yang, Assistant Professor, Food Processing & Engineering, University of Florida, has received the 2012 Marcel Loncin Research Prize, which provides research funding to a scientist or engineer conducting basic chemistry, physics, or engineering research applied to food processing and the improvement of food quality.

Yang’s proposed research will focus on developing pulsed ultraviolet light technology for producing hypoallergenic peanut butter. The successful completion of this multi-disciplinary project, which is supported by the food industry (Kellogg’s) and government organizations (U.S. Dept. of Agriculture’s Agricultural Research Service-Southern Regional Research Center), will yield technology for producing allergenic peanut butter as well as to generate optimal processing conditions for future scale-up.

W.K. Kellogg International Food Security Award and Lectureship: Bruce Hamaker
$3,500 honorarium and a plaque from IFT

Bruce HamakerBruce Hamaker, Professor of Food Science, Purdue University, is Director of the Whistler Center for Carbohydrate Research and co-Director of the newly formed International Food Technology Center at Purdue. He has over three decades of experience working in developing countries.

Hamaker has an established research and publication record in the food science and nutrition areas, as well as noted achievement in applying such principles to agricultural and food science development work in Africa. He and his colleagues push toward transforming locally grown crops in Africa into competitive processed food products that can compete with imported products. New work has the potential to improve energy delivery from local foods to benefit marginally malnourished children. His group has made notable advances in understanding how to improve sorghum protein and energy availability. Collaborating with scientists and technologists in the West African Sahelian region, his team implemented or improved existing cereal processing technologies in a way that empowers local entrepreneurs to become more competitive in the marketplace. “Incubation Centers” were formed in Niger, Senegal, and Mali, whereby the food science units of the national agricultural research systems act as technology transfer and entrepreneur-nurturing centers. Hamaker has been an IFT member since 1985, has served as Chair of the Carbohydrate Division, and as a member of the Science Reports and Emerging Issues Committee of the Global Strategy Advisory Panel.

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Posted in Awards & Competitions | 1 Comment »

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

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-B-

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

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-C-

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

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-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

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-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.

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-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

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-G-

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

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-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

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-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!

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-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

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-R-

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

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-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

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-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

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-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

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-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

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COMPANIES THAT HAVE CANCELLED

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

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BOOTH CHANGES

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

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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
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 144-33
Presenter J. Menegaldo 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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Preview: 2012 IFT Annual Meeting & Food Expo

Friday, May 18th, 2012

IFT Annual Meeting & Food Expo®
June 25–28 , Las Vegas, Nev.
Las Vegas has long enjoyed a reputation as the capital of the U.S. gaming industry, a key draw for many of the 38 million people who visit the destination each year. This summer, when the IFT Annual Meeting & Food Expo® comes to town June 25–28, it’s a pretty sure bet that Sin City will also be the capital of food science innovation and information. Las Vegas

The menu of Annual Meeting education options is extensive. More than 100 sessions and 1,200 poster presentations are scheduled on subjects ranging from sodium reduction to front-of-label packaging. The Food Expo will bring together 900-plus exhibitors occupying more than 210,000 sq ft of the Las Vegas Convention Center. The Expo is the food industry’s largest collection of ingredients, equipment, processing, and packaging suppliers under one roof, and its enduring effectiveness as a venue for identifying trends, gathering information, and forming and maintaining business relationships is well recognized. And it’s all set against the lights of fabulous Las Vegas.

In this newsletter—the official preview of the show—you will find more in-depth information on the scientific sessions offered, in addition to some of the new products and services on display at the Food Expo. Make sure you don’t miss out on experiencing these exciting events firsthand … register today at www.ift.org/ift12.

Stay in the Loop at the Annual Meeting & Food Expo
New This Year

Starbucks’ Schultz to Speak at Keynote
Howard SchultzInnovation is what drives the food industry. So it makes perfect sense that it will be high on the list of topics addressed by Keynote Session headliner Howard Schultz, President, CEO, and Chairman of Starbucks. In a presentation titled “The Importance of Innovation,” Schultz will share insights on the value of scientific innovation in creating thriving companies and communities and filing the talent pipeline. Prepare for a session that will jumpstart your Annual Meeting & Food Expo experience every bit as well as a Starbucks espresso. Sponsored by CornNaturally.com, the Keynote Session will take place from 8:30–10:15 a.m. June 26.

On the Expo Floor
It’s hard to imagine a better way to get an up-close view of food industry product development and technology innovation than walking the floor of the IFT Food Expo. Traversing the Expo is sure to be a rich sensory experience full of new sights, aromas, and tastes as exhibitors serve up inventive food and beverage prototypes, showcase colorful new packaging, and demonstrate cutting-edge analytical and processing equipment. Be prepared for a long walk, though; this year’s Expo will sprawl across more than 210,000 sq ft of space. Here’s a look at some of the highlights of this year’s Expo.

Here’s a look at some of the highlights of this year’s Expo.

Push for Sodium Reduction Continues
Better-for-you Oils
Colors Brighten the Expo Floor
Join in the Celebrations

What’s New! Returns
What's New! logoAfter a successful first year in 2011, the What’s New! program will return to the Food Expo floor this year. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. At the Food Expo, What’s New! floor stickers will help exhibitors with featured products to stand out. Products labeled with the What’s New! logo will also be included in the downloadable mobile phone application. In addition, products labeled with the logo will be featured on IFT Live’s homepage and listed within a tabbed section in the printed Program and Exhibit Directory available on-site.

Scientific & Education Programming
The Annual Meeting’s Scientific Program provides a forum for sharing knowledge and exchanging ideas on myriad food science and technology topics. It’s an ideal way to stay up to date about current research in food science and technology and its practical business applications. The peer-reviewed program is organized around key industry focus areas and the core sciences that represent the foundation of the food science discipline. The focus area tracks are as follows: Food Safety & Defense; Food Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations; Sustainability; Public Policy, Food Laws & Regulations; and Education & Professional Development. Core science program tracks include Food Microbiology, Food Chemistry, Food Engineering, and Sensory Science.

Given the fact that there are more than 100 sessions in the Scientific Program this year, here are some sessions to be on the lookout for in some key trending topics.

Pre-Annual Meeting Short Courses
Nanotechnology Moves Forward
Sessions Advance Food Safety Knowledge

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Sessions Advance Food Safety Knowledge

Friday, May 18th, 2012

In a global marketplace with an increasingly complex food retail environment, it is vital to stay on top of new ways and technologies to enhance food safety. With one of the more popular focus areas in IFT being Food Safety & Defense, it is no surprise that attendees to this year’s Scientific Program will find many options to choose from. Here are just a select few:

  • Leafy GreensImproving the Safety of Fresh Produce (session 022): Jodi P. Williams of the National Institute of Food and Agriculture with the U.S. Dept. of Agriculture (USDA) will review the accomplishments of the National Integrated Food Safety Initiative Competitive Grants Program. Michael P. Doyle of the Univ. of Georgia will discuss minimizing Escherichia coli O157:H7 food safety hazards associated with fresh and fresh-cut leafy greens, and J. LeJeune of Ohio State Univ. will discuss validating pre-harvest and peri-harvest food safety practices for their impact on microbial contamination of fruits and vegetables. Lastly, L.D. Goodridge of Colorado State Univ. will discuss the use of microbial index organisms to predict the presence of Salmonella in a greenhouse tomato operation.
  • Food Safety Assurance in a Global Food Biotechnology Market (session 065): A. Gutsche of Pioneer Hi-Bred will describe how comparing the composition of a genetically altered crop to its parental conventional counterpart is one of the elements of a full safety assessment of the altered crop. Randal Grioux of Cargill Inc. will provide an overview of the global standards and guidance for the risk assessment of genetically altered foods, and Hector Quemada of the Biosafety Resource Network at the Donald Danforth Plant Science Center will address developments in genetic engineering of crops and how communication and perception limit the ability to develop new technologies and products.
  • Case Studies in Fresh Produce Safety, Fast Food, Food Processing, and Foodservice (session 181): C. Harold King of Chick-fil-A Inc. will discuss tools and procedures to prevent foodborne illnesses in restaurants. Valentina Trinetta of Ecolab will discuss use of chlorine dioxide and ozone for microbial inactivation on produce, and P. Crowe of Applied Oxidation will discuss a new chlorine dioxide technology called D-Fenz for pathogen control in food processing.
  • New Tools and Emerging Strategies to Minimize Risk of Economically Motivated Adulteration (session 244): Jeffrey C. Moore of U.S. Pharmacopeial Convention will describe development of a searchable online Cheesedatabase of food ingredient fraud reports and detection methods and a project to create a toolbox of rapid authentication methods for skim milk powder. Joe Jablonski of the U.S. Food and Drug Administration (FDA) will address detection of adulterated skim milk powder. Ken Rosnack of Waters will discuss detection of adulterated pineapple juice, and David Bolliet of Kalsec Inc. will discuss adulteration of garlic and onion oils.
  • Safety, Quality, and the Future of Raw Milk Cheese in the United States (session 264): Dennis D’Amico of the Univ. of Vermont will discuss assessing the risks associated with cheeses made from raw milk. Diane L. Van Hekken of the USDA’s Agricultural Research Service will discuss the quality advantages and disadvantages of making cheese from raw vs. pasteurized milk, and John Sheehan of the FDA will review the federal regulations governing raw-milk cheeses.

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Nanotechnology Moves Forward

Friday, May 18th, 2012

In April, the U.S. Food and Drug Administration (FDA) issued a draft guidance document that addresses the use of nanotechnology by the food industry. Nanotechnology is an evolving technology that allows scientists to create, explore, and manipulate materials on a scale measured in nanometers—particles so small that they can’t be seen with a regular microscope. There is great potential to impact the food and agriculture sector with on-going research and development in many areas. Public interest in nanotechnology as it relates to food has significantly increased in recent years. Particular interest has focused on application discoveries, potential safety implications, and regulatory oversight. Here are some of this year’s sessions that will focus on different aspects of nanotechnology:

  • Nanotechnology and the Food System (Session 006): Jozef Kokini of the Univ. of Illinois will provide an introduction to the methods, tools, and applications of nanotechnology. Rickey Yada of the Univ. of Guelph will then discuss nanotechnology programs at universities and the need for educating consumers about nanotechnology. Mitchell Cheeseman of Steptoe & Johnson LLP will close the session by discussing differences between U.S. and European laws and regulations.
  • Safety Evaluation of Nanodelivery Systems and Nanoparticles in Foods (Session 182): Sally Tinkle of the National Nanotechnology Coordination Office (NNCO) will describe the National Nanotechnology Initiative’s research efforts to provide the information regulatory agencies need to perform risk assessments that protect public health and the environment and support the beneficial use of nanotechnology. Secondly, Cristina M. Sabliov of Louisiana State Univ. will discuss biodistribution of polymeric nanoparticles used for enhanced vitamin E delivery. Prabir Dutta of Ohio State Univ. will discuss interaction of commercially available nanoparticles with intestinal epithelial cells. Finally, Mengshi Lin of the Univ. of Missouri will discuss new methodologies and strategies for extraction, detection, and characterization of engineered nanoparticles in foods.

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Pre-Annual Meeting Short Courses

Friday, May 18th, 2012

Educational programming at the Annual Meeting & Food Expo will get under way early with a series of Pre-Annual Meeting Short Courses held at the LVH-Las Vegas Hotel & Casino. This year’s schedule includes 11 courses ranging in length from one to two-and-a-half days starting on June 23, and wrapping up on June 25. Returning short courses include “Food Science for the Non-Food Scientist,” “Ingredient Applications for Product Innovation and Consumer Health,” “Labeling Requirements and Implications for Foods Marketed in the U.S.,” “Microencapsulation in Food Applications,” and “Sensory Testing for Product Development and Claims Support.” In addition, there will be six new short courses offered this year. They are:

  • Integrating Risk-based Preventive Controls into your HACCP Program (June 23–25): This 2.5 day course features an in-depth look at the various prerequisite programs required for creating Risk-based Preventative Controls to satisfy recent regulatory changes affecting both FDA and USDA products. Geared for food industry professionals of all levels, this class is especially recommended for HACCP Team members, QA/QC personnel, and Food Processing Plant supervisors and managers who would benefit from this current-events based curriculum format provided by knowledgeable, experienced industry and regulatory professionals. Meets HACCP training requirements for companies operating under regulatory-required HACCP plans by introducing basic principles, how to conduct a Records Review, and best-practice implementation resources; course also meets SQF, BRC, and other 3rd party audit requirements for becoming “HACCP certified” in a dynamic hands-on small-group format.
  • Flavor Interactions in Food (June 24–25): This course provides an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. As an advanced complement to IFT’s primer online course, this two-day face-to-face course covers more in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.
  • Commercializing Innovation in Food Products (June 25): This course will cover key aspects of commercializing innovation from ideation, sourcing, intellectual property considerations, valuation, and implementation to market launch. This course will combine current theoretical practices with case studies from the food industry to illustrate the subject matter. It will be useful for any food scientists who would like to get into finding and commercializing innovation.
  • Designing Carbohydrate Supramolecular Structures for Food (June 25): This course will lead you to the exciting frontiers of carbohydrate design for foods and how these initiatives can eventually benefit your business goals, i.e., to make food safer, have enhanced sensory quality, and be more nutritious. The course will focus on carbohydrate-based supramolecular structures—the assemblies among molecular components or subunits for achieving specific functionalities, such as enhanced texture and the protection and delivery of bioactive food components. This is a first-time partnership with the Whistler Center for Carbohydrate Research of Purdue University, a leader in carbohydrate research and development. The course will be taught by renowned academic and industrial leaders in the field of carbohydrates.
  • Myers-Briggs Type Indicator Training: Understanding You and How You Work with Others (June 25): Discover how your personality impacts your day-to-day activities and how you can more effectively work with others. Using the Myers-Briggs Type Indicator (MBTI) instrument, which will be completed by registrants at the course, you will learn how you direct your energy, take in information, make decisions, and orient yourself to your environment. The result is the popular four-letter personality type code used by organizations worldwide. This highly interactive course is useful for those looking for ways to work more effectively on teams, improve performance management, and further personal development.
  • Quality Changes in Foods Processed Using Alternative Processing Technologies (June 25): This course will provide a view of the impact of selected alternative processes on quality of the same product: tomatoes. The course begins with studies on kinetics of changes in ascorbic acid, color, phenolics, lycopene, pectin methylesterase, polygalacturonase, and a target microorganism, Bacillus coagulans subjected to ohmic, microwave, and high pressure processing; and moves through the physical operation of pilot scale operations for these technologies. Collectively, the course will provide a unique case study on the effect of three different, emerging process technologies on the same product, as well as the consumer, nutritional, sensory, and regulatory considerations needed to make practical decisions.

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New for 2012

Friday, May 18th, 2012

The 2012 Annual Meeting & Food Expo® offers some exciting new features for attendees.

Taste the Expo: Show-goers polled about last year’s Food Expo reported that product tasting/obtaining samples was one of their top three reasons for attending. Recognizing the importance of sampling, IFT’s new Taste the Expo program gives exhibitors additional visibility for their product samples and makes it easy for attendees to locate the booth where samples will be available. Exhibitor participants in this year’s Taste the Expo program will be highlighted in the on-site Program and Exhibit Directory, on the IFT website, and within IFT’s smartphone mobile app.

Digital Library: Insights shared within the Scientific Program will be easily accessible to attendees in the weeks and months following the event in Las Vegas thanks to IFT’s complimentary Digital Library sponsored by Ajinomoto Co. This new web-based resource will make recordings of presentations and speakers’ PowerPoint slides available for one year and will include a search feature to make finding a particular presenter or session simple. Also, the Book of Abstracts will be offered as a digital version in addition to the print version.

Recipes for Healthy KidsMaking Healthy School Meals Easy competition: Since the announcement of new standards for school lunch programs earlier this year, the subject of school meals has been getting plenty of attention. IFT will do its part to promote the development of better-for-you school meals with the debut of the “Making Healthy School Meals Easy” challenge at the Food Expo. Conducted in partnership with the IFT Foodservice Division, the American Culinary Federation, and the Research Chefs Association, the competition challenges participants to covert a recipe from the 2011 U.S. Dept. of Agriculture’s “Recipes for Healthy Kids” contest into a manufactured product that maintains the nutritional content, flavor, and taste of the original version and is cost-effective for school systems. Attend the awards ceremony on June 27 in the Special Events Pavilion to find out the winners.

Electronic addendum: It will be easier than ever to stay up to date on exhibitors who sign on to participate in the Expo after the Program and Exhibit Directory is printed thanks to an electronic addendum featured on IFT Live. In addition, the addendum will include any changes to the Scientific Program sessions. Look for the icon on IFT Live’s homepage.

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Stay in the Loop at the Annual Meeting & Food Expo

Friday, May 18th, 2012

Accessing and sharing information about the Annual Meeting & Food Expo has never been easier and more convenient. Here’s a look at a few of the options.

Mobile AppSmartphone Mobile Application: Available for iPhones, iTouches, iPads, Androids, and Blackberrys, the IFT12 mobile application is easy to download and available at no charge. It will keep users up-to-date on floor plans, exhibitors, the Scientific Program, and more. In addition, IFT Facebook and Twitter updates can be viewed within the mobile app. And keep an eye out for QR codes in exhibitors’ booths. Scan the code and the app takes you directly to the exhibitor’s product/service information.

IFT Live Show Daily: Don’t miss the daily digital edition of the IFT Annual Meeting & Food Expo’s show daily. Check it out at http://live.ift.org. You’ll find regularly updated articles on Annual Meeting programs and sessions, news from the show floor, competition results, and much more. Interactive content will include videos, photos, and Twitter feeds. IFT Live may be accessed at Internet Café terminals or through laptops, smartphones, or PDAs. Additionally, there is a direct feed from IFT Live on the mobile app.

Social Media: IFT is using the social media channels LinkedIn, Facebook, Twitter (twitter/#IFT), and Flickr (flickr/IFT) to communicate about event highlights and changes during the Annual Meeting & Food Expo and to allow those on-site to engage in the virtual IFT community.

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Finalists Announced for Video Competition

Wednesday, May 16th, 2012

What’s Cool About Being a Food Geek?
The PoppysIFT has announced the three finalists in The Poppys—a new video competition with the goal of showing why it’s cool to be a food geek. The three finalists—from D.D. Williamson and Decagon Devices—will have their videos highlighted during the 2012 Keynote Session on June 26, in Las Vegas. But you can view the three finalists’ videos now! In addition to receiving a Poppy, VIP seating will be provided for up to five team members per video and a food package will be sent to the finalists to host a celebratory viewing party back home. Visit YouTube to view all of the submissions.

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Starbuck’s Howard Schultz to Speak at IFT12

Monday, May 7th, 2012

The Importance of Innovation

Howard Schultz

The Institute of Food Technologists has announced that Howard Schultz, president, chairman, and chief executive officer of Starbucks, will be the Keynote speaker at the 2012 Annual Meeting & Food Expo. Named Fortune magazine’s 2011 Businessperson of the Year, Schultz has taken an active role in focusing public discussion on the importance of job creation to spur growth in the economy through a partnership between Starbucks and Opportunity Finance Network and the Create Jobs for the USA initiative. He will share insights on the importance of scientific innovation in creating thriving companies and communities, and filling the talent pipeline. Join us at the Keynote Session on June 26, from 8:30–10:15 a.m. to hear from IFT leaders, see what’s new at IFT, and be inspired by our keynote speaker, Howard Schultz, of Starbucks.

The Keynote Session is sponsored by CornNaturally.com.

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First Beacon Lecturer Announced

Friday, March 2nd, 2012

Mehmood KhanIntroduced last year, the Beacon Lecturer series will take place again at the 2012 IFT Annual Meeting & Food Expo. Two sessions will be led by two prestigious individuals who use their extensive experience and knowledge to dispense provocative opinions and cutting-edge strategies in the fields of science and technology. Each session will include a 30 minute presentation followed by a 15 minute Q&A. IFT is excited to announce the first Beacon Lecturer for 2012 is Mehmood Khan, CEO, Global Nutrition Group, and Chief Scientific Officer of PepsiCo.

Khan will speak on Tuesday, June 26 at 4 p.m. Khan leads company-wide research and development and has overseen PepsiCo’s expanded investment in R&D by recruiting highly regarded clinical scientists, global health leaders, and medical experts. As CEO, Global Nutrition Group, he directs PepsiCo’s enterprise planning, portfolio development, and execution of new technology to accelerate growth of a global architecture for the company’s nutrition-focused brands. Previously, Khan was a faculty member at the Mayo Clinic, serving as Director of the Diabetes, Endocrine, and Nutritional Trials Unit in the division of endocrinology.

What resources and expertise can a global food and beverage business leverage in order to enable access to safe, delicious, and affordable nutrition worldwide? Chartered with growing PepsiCo’s portfolio of nutritious foods and beverages from approximately $14 billion in revenue currently to $30 billion by the year 2020, the Global Nutrition Group (GNG) brings together the best of PepsiCo research & development, product innovation, operations, and marketing expertise from across the company to accelerate food and beverage product and process innovation across 22 billion-dollar-brands, including Quaker Oats, Tropicana, and Gatorade, in addition to the company’s core Pepsi and Lay’s businesses. Learn how Khan leverages his unique experience and perspective as a medical doctor to meet the challenges of accelerating innovation across the company and around the world.

IFT is equally excited to introduce the second Beacon Lecturer, but you’ll have to wait a bit longer for that announcement in April. Stay tuned…

Tell us: Do you plan to attend the Beacon Lecture series?

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Registration Now Open for the 2012 IFT Annual Meeting & Food Expo in Las Vegas

Thursday, March 1st, 2012

Las VegasStarting today, March 1, 2012, you can register for 2012 IFT Annual Meeting & Food Expo, taking place June 25-28 in Las Vegas, Nev. Join thousands of your colleagues from around the world to learn about the newest trends, products, ingredients, processing technologies, and more, and their potential impact on your business. At the 2012 IFT Annual Meeting & Food Expo, you’ll also find nearly unlimited opportunities to connect with other food professionals — experts from industry, academia, and government who are involved in both the science and the business of food.

Save up to $150 when you register by May 14, 2012. Register today.

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How Cultural Factors and Health Expectations Affect Consumer Choice

Tuesday, June 14th, 2011

by Karen Nachay

Understanding consumers’ attitudes toward food and what motivates their purchasing habits is not black and white. Consumers have a complex relationship with food driven by such factors as health, emotion, geography, nostalgia, culture, ethnicity, and religion. To be more effective at helping Americans to eat healthful diets, product developers and nutritionists must acknowledge and respect the many roles that these factors have, said Mary K. Young, Executive VP, Edelman.

Young and other experts presented their perspectives and research on society’s relationship with food during the session, “The Way We Eat: Weaving Cultural Anthropology and Consumer Science into Food Product Development.” The session began with a discussion by Polly Adema, a culinary anthropologist, whose research has shown that food choices are affected by culture rather than science. What is considered edible in one culture is not considered so in another. Take insects for example, which are a source of protein and other nutrients and an ingredient in contemporary cuisine in many cultures but not in America, she said. It is probably safe to say that Americans will not be indulging in meals consisting of crickets, wasps, and other creepy-crawlers anytime soon. But who knows. At one time garlic was frowned upon by Americans and thought of as a food only Italian immigrants ate. Over time, however, socio-cultural dynamics helped transition garlic as well as other foods of Italian heritage from foreign to fad, emphasized Adema. Now, store shelves are filled with products drawn from Italian and other cultural heritages as Americans have become more accepting of them.

Culture still influences consumer choices and preferences but so does the need to eat healthy foods. Young presented results of four studies conducted by Edelman that show many consumers believe that food production is on the wrong track by using too many additives and preservatives and they want more transparency in regards to nutrition and ingredient information. However, consumers are reasonable in their expectations; while they do not expect food companies to produce only “better-for-you” foods, they do want healthful food choices available.

Unfortunately, eating a healthy diet is difficult for many, said Kantha Shelke, Principal, Corvus Blue. Food product developers and nutritionists tell consumers to eat healthy foods like fruits, vegetables, dry beans, legumes, nuts, and seeds but do not consider that these foods are expensive and often out of reach for budget-conscious consumers. By developing foods that balance health, indulgence, and convenience, product developers will have success at meeting the demands of these consumers. Shelke added that product developers also need to keep in mind two things: Consumers do not always know or cannot express what they want and consumers can tell developers what they want when they see, touch, and taste it.

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Antioxidants: The Potency Debate

Tuesday, June 14th, 2011

 by Toni Tarver

Every day, consumers are inundated with messages extolling the benefits of antioxidants and their potential remarkable ability to clear harmful free radicals from the body. In fact, it is impossible to walk down the aisles of any supermarket without seeing a myriad of food products with labels announcing the level of antioxidants they contain. But many of those messages may be misleading as much of the information about the health benefits of antioxidants is exaggerated and, some say, downright deceptive.

In Session 253, “Antioxidants, Science, and Health: New Perspectives,” presenter John Finley of Louisiana State University discussed how the information about the properties and benefits of antioxidants has largely been exaggerated and misconstrued. He pointed out that processing profoundly affects the potency and bioavailability of antioxidants in various foods. Moreover, some antioxidants that show promise in laboratory studies have limited or no effectiveness within the human body, Finley said. Once antioxidants are ingested, many either lose their potency or are inadequately absorbed by cells. To illustrate his point, Finley referred to a recent study showing that anthocyanins from blueberries were helpful in protecting cells from inflammation but useless at treating cells that were already inflamed.

Presenter Navindra Seeram of the University of Rhode Island had a slightly different view of the efficacy of antioxidants within the body. Seeram and his colleagues believe that the body indeed absorbs antioxidants but that the mechanisms scientists use for detection and absorption are ineffective. He presented data indicating that after antioxidants are ingested, the body metabolizes them into other compounds that are either poorly studied or not documented at all in science. Presenter Darryl Sullivan of Covance Laboratories endorsed this perspective. Sullivan pointed out that more than 5,000 phytochemical compounds exist; most of them have not been identified. Research on antioxidants is in its infancy, he said, and scientists have a lot more to learn. In addition, he stressed that some of the current methods for studying and detecting antioxidants are good, but many more methods are needed.

Discussions on the processing of antioxidant-rich foods and the degree of antioxidant absorption in the body could soon be irrelevant. Presenter Li Li Ji of the University of Wisconsin presented compelling data on how exercise facilitates the body’s inherent ability to scavenge and get rid of free radicals. His research indicates that moderate exercise appears to have a deleterious effect on free radicals within the human body (rigorous exercise apparently has the opposite effect).

The debate on the healthfulness of antioxidants is sure to continue, but in the meantime, consumers should continue to eat fruits and vegetables (both rich in antioxidants) and engage in moderate physical activity just in case.

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Natural Flavors, Colors Here to Stay

Tuesday, June 14th, 2011

by Kelly Hensel

“The economic downturn may have slowed growth, but ‘natural’ is here to stay,” said Mintel’s Lynn Dornblaser, Director CPG Trend Insight, in a presentation in the Special Events Pavilion on Tuesday, June 14. This is mainly due to the fact that U.S. consumers are demanding natural products because they equate natural with healthy. In fact, more than 60% of consumers agree with the statement that “If a product is labeled all natural it’s healthy.” In addition, some consumers will pay more for natural products in certain categories, especially children’s beverages.

Consumers are attracted to this “natural nutrition” because they see it as inherently good, fresh, and wholesome. As Dornblaser explained, consumers desire transparency in their food and beverages. “They are very suspicious of things they don’t understand and this translates into them being afraid of chemical names they can’t understand,” said Dornblaser. For this same reason, they are attracted to “clean” labels, which have a relatively small number of ingredients and those ingredients are identifiable. Natural colors and flavors can play a role in delivering these benefits that consumers are looking for.

In new product development traditional health claims are in a long-term decline. However, other claims are on the rise, including convenience and ethical and environmental. But natural claims take the cake with the highest number of new products over other product claims. In fact, more than 35% of all new products released in 2010 bore a natural claim.

Haagen Dazs FiveNot only are consumers seeking out products with natural claims, but companies can use these claims to enhance a premium product. For example, Haagen-Dazs launched its Five ice cream (made with just five simple, natural ingredients) in 2009 and since then it has outperformed the company’s other brand ice creams. However, natural isn’t just about premium; value priced items with natural claims work as well. Yoplait’s Simply… Go-Gurt yogurt is priced the same as non-natural yogurt, but it has no high fructose corn syrup and no artificial colors or flavors. This product sold $17 million in the first 71 weeks on the market.

Natural flavors and colors are popular claims around the world; however the desire for each varies from country to country. In Europe, both natural colors and flavors are highly valued in food, while the U.S. market has a stronger focus on artificial colors in foods. For beverages, European consumers once again value natural flavors and colors. Americans really desire natural flavors, which are driven by juices, but artificial colors are still used a lot. According to Mintel’s data, the five top food categories with natural colors and flavors are bakery, snacks, meals and meal centers, sauces and seasonings, and processed fish, meat, and eggs.

Dornblaser concluded the session by emphasizing that “consumers are attracted to all things natural but they see the see the whole picture.” This includes natural colors and flavors as well as other natural ingredients, natural sweeteners, and natural packaging. The focus in the future will be on the promotion of the positive, not the absence of negative ingredients. “Success is built on the brand values of transparency, trust, and simplicity,” explained Dornblaser. So, whether companies decide to “go natural” with their products, it is important to honest and simple with your messages and formulations (if possible) in order to build a trusting relationship with consumers.

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Creating Winning Sustainability Initiatives

Tuesday, June 14th, 2011

by Mary Ellen Kuhn 

Odwall Dasani BottlesThe relationship between return on investment (ROI) and operating sustainably was a recurring theme in Session 230, “Sustainability: How Beverage Innovation Award Winners Did It,” held Tuesday morning, June 14, at the IFT Annual Meeting & Food Expo.

Speakers in the session, all of whom represented companies recognized for their initiatives by the International Society of Beverage Technologists, pointed out that often operating sustainably also produces economic benefits for a company. 

In a presentation on a technology from a company called Trustwater, Christopher Hoemeke of the company pointed out that Trustwater’s Electrochemical Activation technology—which allows for the elimination of all chemicals in processing equipment clean-in-place (CIP) systems—also allows the companies that implement it to achieve substantial savings on water and energy expenditures. 

“If the ROI is not there, it doesn’t matter how big the green footprint is,” said Hoemeke.

At Coca-Cola, which last year introduced the award-winning PlantBottle produced with 30% plant-based PET materials, the project would not have moved forward if it had not been economically viable, explained Robert Kriegel of Coca-Cola’s packaging operation.

Using the plant-based PET reduces dependence on petroleum and lowers carbon impact, but it also makes sense from a business and consumer satisfaction perspective.

“No other material can meet our quality standards,” Kriegel said. “We have the infrastructure for PET and PET recycling.”

It was important for the new material to be cost-effective, compatible with the company’s existing packaging equipment, and recyclable, Kriegel continued. Having a cost-effective technology is critical because the company is committed to keeping its price points stable. Making a change that would require a massive change in equipment would not be either cost-effective or sustainable, he emphasized.

“It’s still PET,” said Kriegel. “Make no mistake it’s still polyethylene terephthalate. … Because it is still PET, it is still recyclable, and that is critical for us in the big picture.”

Coca-Cola is working with the H.J. Heinz Co., which later this summer will begin the rollout of Heinz ketchup in the plant-based packaging Coca-Cola developed. “We have to have these partners that can share our vision and provide scale,” said Kriegel. “Ultimately, we want the entire industry to be using (plant-based) PET.”

Also in the session, Nels Anderson of Ecolab talked about the process of driving sustainability into the innovation process. He urged those developing a sustainability program to be aware that program drivers will evolve continually. “Reassess your market,” he urged, “because the factors influencing it will be changing.”

It’s also important to realize that ideas can come from many different sources. “You have to take ideas from everywhere,” said Anderson. At Ecolab, for example, the idea for the company’s award-winning innovation came from a field employee in Mexico—located more than 2,000 miles from the company’s closet R&D facilty.

To help ensure sustainable operation, it’s also important to set sustainability goals upfront. “What we have done is state our sustainability goals early in a project,” said Anderson.

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IFTSA Competition Winners

Tuesday, June 14th, 2011

by Kelly Hensel

Congratulations to all the IFT Student Association 2011 Competition Winners!

And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars:Michigan State team

• 1st place: Michigan State University — Minute Escape
• 2nd place: Cornell University — Vege3
• 3rd place: University of Wisconsin-Madison — Blissful Bites

2011 Developing Solutions Domestic Winners, Cornell Univ.Developing Solutions for Developing Countries Competition, sponsored by General Mills:

• Domestic:
• 1st Place National: Cornell University (photo, left) — Mandimais
• 2nd Place National: University of Minnesota, Twin Cities — Nkwa Brodo
• 3rd Place National: Rutgers University — Galletas Fortaleza

Developing Solutions International Winners• International:
• 1st Place International: Brawijaya University, Indonesia (photo, right) — instant noodles
• 2nd Place International: Gadjah Mada University, Indonesia — soy rice porridge
• 3rd Place International: Institute of Chemical Technology, India — Ferro-Power

University of Wisconsin-Madison teamNutritious Food for Kids, sponsored by Disney Consumer Products:

• Grand prize—University of  Wisconsin, Madison (graduate) (photo) — Pixie Dust Fruit Beverage Mix
• First place—University of Arkansas — Phenomenal Funchies

Chapter of the Year winner, Oregon StateChapter of the Year, sponsored by PepsiCo:

• Chapter of the Year—Oregon State University (photo, right)
• Most Improved Chapter—University of Minnesota

Undergraduate Research Paper Competition:

• First place—Abigal Snyder (Ohio State University)
• Second—Dominque Sinopoli (Cornell)
• Third—Karen Chang (Rutgers)

College Bowl Winner, Ohio State Univ.College Bowl winner: Ohio State University (photo)

Thanks again to all of our Sponsors!

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White House Chef Urges Tomorrow’s Food Leaders to Think ‘Outside the Box’ to Create Healthier Products

Tuesday, June 14th, 2011

by Bob Swientek

Sam KassInnovative, “outside-the-box” thinking is needed in product development to get more whole grains, fruits, and vegetables into the diets of Americans, said Sam Kass, White House Chef & Senior Policy Advisor for Healthy Food Initiatives at an address to more than 500 students at the Monday evening IFTSA Welcome Assembly & 26th Annual College Bowl Competition.

Kass acknowledged the role that food science and technology plays in our modern society, delivering safe, affordable, and convenient foods. But the unintended consequences of this abundant food supply have contributed to an obesity epidemic in the United States. About one-third of children are overweight or obese and one in three of these children will develop diabetes in their lifetimes, noted Kass. Healthcare costs related to obesity amount to about $150 billion annually in the United States.

“We want to make the healthiest choice the easiest choice,” said Kass. But there is no magic bullet. Solving the obesity epidemic requires a collective effort and everyone must play a part, explained Kass. For food science students, tomorrow’s food leaders, their part and challenge is to create healthier foods with less sodium, sugar, and fat that are delicious.

These challenges are not easy. “If I one day reduced sodium 50% in the dishes I prepare at the White House, I would not have a job,” Kass remarked. “But you can reduce sodium gradually over time so that the food is acceptable and enjoyable.” In addition, Kass noted the examples of microwavable prepared vegetables and bagged salads as ways the food industry is already answering the call for the healthier products.

While First Lady Michelle Obama’s Let’s Move campaign is spearheading the effort to end childhood obesity in a generation, the problem will not be solved in Washington, DC, declared Kass. “Obesity is a local issue and must be solved block to block to and neighborhood to neighborhood,” said Kass. “We must ensure that families have access to healthy and affordable foods. We need to connect kids to food at an early age, such as through cooking or planting a vegetable garden. This basic education forms a foundation that will help them make better food choices throughout their lives,” said Kass.

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Overcoming the Challenges of Natural High-Potency Sweeteners

Tuesday, June 14th, 2011

Thanks to their zero-calorie profile and sourcing from plants, the natural sweeteners Rebaudioside A and luo han guo (monk fruit) have hit a sweet spot with consumers and product developers alike. But using these ingredients in formulated foods and beverages presents challenges.

At a Monday morning session on Natural High-Potency Sweeteners: Challenges Associated with Taste Modulation in Food Products, three presenters described recent developments in the incorporation of these natural sweeteners in food products and how to reduce any associated negative attributes. Robert Sobel, Ph.D., Fona Intl., discussed taste masking (e.g., strong taste molecules, congruent flavors, phantom aromas) and taste blocking techniques (e.g., small molecule interactions) to modify the taste of natural high-potency sweeteners. He mentioned how the use of a proprietary phantom aroma was able to reduce the bitterness of a tangerine-flavored lozenge sweetened with Reb A.

Alexander H. Woo, Ph.D., Sweet Green Fields, discussed the formulation of a Reb A-sweetened beverage. About 1-2% Reb A can be added to beverages; bitterness becomes a problem beyond that level. The stevia-derived sweetener delivers about 50% of the sweetness level required. Lou han guo is added to increase the sweetness level, achieving a sugar sweetness equivalent of 70–90%. Adding phantom aromas such as honey, vanilla, or maple complete the sweetness profile. To achieve the desired viscosity or mouthfeel properties, formulators can add natural bulking agents such as inulin and FOS.

Sanjay Holay, NSM Research Inc., discussed a sensory analysis study of a Reb A-sweetened cereal product against a control (sugar-sweetened) cereal. While internal sensory panelists were able to match the sweetness levels between the two products, high school students were more sensitive and found major differences of sweetness, crunchiness, and bitterness between the two products. For students, the control had an overall liking score of 72% versus only 28% for the Reb-A sweetened cereal.

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Dr. Regina Benjamin Defines a Role for Food Science

Monday, June 13th, 2011

by Toni Tarver

Dr. Regina Benjamin at IFT11For the Beacon Lecture series on Monday, June 13, Dr. Regina Benjamin, U.S. Surgeon General, laid out her goal for the health and wellness of U.S. citizens. Food science and the food industry play significant roles in her vision. “As America’s doctor, I really want to provide the best scientific knowledge” to make the lifestyles of Americans healthier, she said. And the best time to provide that knowledge is before illness strikes: a strategy for prevention. Food is an important part of this strategy, and Dr. Benjamin emphasized the role that the food industry can play in the prevention of food-related disease.

Dr. Regina Benjamin and Dr. Robert Gravani at IFT11The U.S. Dept. of Agriculture’s MyPlate icon emphasizes the dietary elements necessary for a healthy lifestyle: at least half a plate of fresh fruits and vegetables. “We are working on getting fresh produce into neighborhoods where there are no grocery stores,” Dr. Benjamin said. And as part of the First Lady Michelle Obama’s Let’s Move campaign, several food companies—including The Coca Cola Company, ConAgra, Kellogg Company, and Kraft Foods—have committed to trim 1.5 trillion calories from their food products by 2015. The food industry can also direct their efforts to offering more healthy food products that mirror the 2010 Dietary Guidelines for Americans.  These endeavors will ensure that consumers have the tools necessary to make healthier lifestyle choices that can lead to healthier lives.

While the role of the food industry is significant, perhaps that of the medical industry is even more important. “We need to move from a system based on [treating illness] to one of preventing illness,” Dr. Benjamin said. This may mean changing the curriculum at medical schools so that it includes more courses on food science and nutrition. Hopefully, once physicians, food scientists, and food manufacturers are armed with the same information, consumers will gain more access to resources for maintaining good health and preventing food-related diseases.

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A Taste for Reduced Sodium

Monday, June 13th, 2011

by Toni Tarver

SaltAlthough the movement to reduce sodium intake is underway, strategies to limit sodium in foods are diverse and not as straightforward as simply reducing the use of salt in food preparation. During Session 183, “Reducing Sodium in Foods: Implications for Flavor and Health,” presenter Russell Keast of Deakin University in Australia pointed out that humans have a biological imperative for sodium intake. Because of organisms’ evolutionary transition from sea to land, cells require a saline (i.e., salty) solution to function properly. For this reason, humans have a dietary requirement for sodium and an urge for it as well. Yet some humans crave more saltiness than others and have far more sensitive taste receptors than others.

According to presenter John Hayes of Pennsylvania State University, biological differences in taste perception exist, and optimal salt levels differ by sex (male vs. female). These genetic tasting factors make the relationship between saltiness and food likability a complex issue than cannot be solved by unilaterally cutting the salt level of foods across the board. Janice Johnson of Cargill Inc., emphasized that sodium reduction in foods is very challenging for the food industry. It involves achieving desired flavor attributes, which varies by type of food, and maintaining a salt level that maintains a high microbial management for food safety purposes. Food manufacturers are therefore identifying all ingredients in food formulations that are sources of sodium so that sodium reduction can be a multilateral approach.

Chefs are also working to reformulate recipes to reduce sodium in restaurant food. Presenter Chris Loss of the Culinary Institute of America (CIA) says that most chefs refrain from relying solely on salt to season food. Instead, chefs use salt as a conduit to increase the flavor, depth, and texture of other flavorful ingredients such as herbs and spices and fruits and vegetables (e.g., onions, garlic). In addition, they rely on various culinary techniques (i.e., cooking and preparation methods) to enhance the natural flavor of foods. For example, the CIA determined that a 40% reduction in salt use can be achieved without a decrease in a food’s likability factor by seasoning the food on the surface after cooking.

With these insights into the prepping and cooking of food, the solution to reducing America’s sodium intake may not be simple but it will certainly be flavorful.

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Using Social Media to Enhance the Product Development Process

Monday, June 13th, 2011

by Kelly Hensel

Oreo Facebook screenshotAccording to socialnomics.com, if Facebook were a country it would be the world’s 3rd largest and double the size of the U.S. population. As Karen Graves, Senior Scientist from Kraft, stated in her Monday presentation “Utilizing Social Media in the Product Development Process,” social media isn’t a fad … it is changing the way the world communicates. This has a huge impact on how companies reach out to consumers. Before social media, there was one-way communication from company to consumer. Now, social media enables two-way communication and interaction. Currently, companies are leveraging social media mainly within their marketing and advertising departments and not very much in product development. But, according to Graves, there is plenty of opportunity to enhance the R&D process through social media. “Of course, this is challenging because social media by nature is viral and not confidential,” explained Graves. She went on to share advice on how to use social media throughout the product development process—from ideation, creation & development, and launch, to maintenance—while keeping proprietary information confidential.

In the first phase—ideation—companies can use social media to connect with brand evangelists for ideas. Mountain Dew recently launched Dewmocracy, a contest that asked for consumers to come up with the new flavor of soda. The consumers were even able to help pick the winner, determine advertising, etc. Also in this phase, Graves advised monitoring social media for unmet needs that might enable a new product idea. It is also possible to create customized secure social networks and invite specific consumers based on demographics to test concepts and participate in surveys and chat groups.

In the creation and development phase (which Graves noted is often the most challenging to keep confidential), companies should consider leveraging bloggers by conducting a home use blog. In this case, the company would send a product home with consumers and have them blog/journal about their experience with the product in a secure social site. This enables you to “get in the consumers home early in the process and get the true experience,” said Graves. She also advised monitoring the use of Flickr and YouTube to see how consumers are solving packaging problems or frustrations. As Graves said, consumers may think of a “creative solve” that never even occurred to you. Additionally, it is possible to create a custom social network. In Kraft’s case, they have one called the Cultivar, in which they pick chefs brains about their products in development. In the case of Philadelphia Cooking Cream, Kraft received guidance from the chefs on flavor and texture elements, in addition to recipe development.

In the launch phase, social media is extremely important to spread the word about the new product and secure consumer liking. To do this a company can redesign its social network pages (such as Facebook) to highlight the new products and interact with consumers. When Jello Tempations launched, Kraft asked their fans to upload pictures of their kids stealing their adult Tempations. Once they loaded the pictures, they unlocked a coupon offer for the new product. Companies can also take advantage of YouTube’s popularity by posting commercials and clips. It’s also important to leverage couponing through mobile applications and group coupon sites.

Finally, in the maintenance stage, social media enables companies to keep their products alive and fresh in the marketplace. To do this, companies can redesign their social network pages and/or websites to encourage interaction. In the case of Kraft’s Mac N’ Cheese, the brand ran a campaign with Twitter encouraging consumers to tweet about the product. Then, within 24 hours, the company turned some of the tweets into commercials. Companies can also foster interaction via YouTube or Flickr. An Oreo and YouTube campaign involved a video competition asking consumers to share their “Oreo moments.”

Graves concluded her presentation by stating that it is important to embrace social media now because in the future she sees a “move to a virtual product development process” and “virtual consumer and sensory testing.” The truth of the matter is that consumers often have great ideas for your company and social media enables you to hear their ideas while at the same time creating a sense of community with them.

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Scientists Say Gulf Seafood Is Safe to Eat

Monday, June 13th, 2011

by Mary Ellen Kuhn

A little over a year after the devastating oil spill in the Gulf of Mexico, government regulators with the National Oceanic and Atmospheric Administration (NOAA) and the Food and Drug Administration (FDA) have determined that seafood from the gulf is safe for human consumption.  

“The bottom line is that there is an extensive amount of data that supports the statement that gulf seafood is safe to eat,” said Calvin Walker, a scientist with NOAA, who made the statement at a press conference on Monday, June 13, during the 2011 IFT Annual Meeting & Food Expo in New Orleans.

NOAA and FDA teamed up to test seafood for oil contaminants and chemical dispersants used to break up the oil that flowed into the gulf. The agencies focused testing on two compounds—Polycyclic Aromatic Hydrocarbons (PAHs) from the oil and Dioctyl Sodium Sulfosuccinate (DOSS) from the dispersants.

The agencies broke up the affected area (about 37% of the Gulf of Mexico) into 30-mile grids and systematically conducted tests on samples drawn from each grid. During the testing process, thousands of samples were collected and tested for contaminants using both sensory and chemical analysis.

At this point, said Walker, all samples have passed the established testing protocols; levels of contaminants were routinely found to be 100 to 1,000 times below any levels of concern. All federal waters and 99% of the state waters have been reopened for seafood harvesting. NOAA is wrapping up the post-opening surveillance process of follow-up testing.

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Restaurant Industry Serves Up Sustainability

Monday, June 13th, 2011

by Mary Ellen Kuhn

Foodservice operators are getting greener. Research conducted by the National Restaurant Association (NRA) supports this fact, reported Chris Moyer of NRA’s ConServe initiative, which encourages restaurant industry operators to run their businesses according to sustainable practices.

Moyer, a presenter in Session 186, “Greening of the Restaurant Industry,” held on Monday afternoon, June 13, set the stage for the discussion with some background information on sustainable practices within the foodservice industry.

NRA’s research underscores the fact that “every year, more and more restaurant operators are investing in green initiatives,” said Moyer. As for consumers, 57% of all adults said they are more likely to visit a restaurant where the menu includes food items that were grown or raised in an organic or environmentally friendly way.

NRA research done in partnership with Georgia Pacific shows that 65% of restaurant operators have a recycling program, Moyer said. Nearly three out of four (72%) say their business purchases products made from recycled materials. And more than one in10 restaurant operators participate in a composting program.

“Recycling is not [just] a trend,” said Moyer. “It’s the way that things are going to be done.”

Nika Kabiri of The Hartman Group, a consumer research company, shared the company’s simple definition for what living sustainability is all about. “Sustainability is increasingly about following the golden rule,” said Kabiri. “It’s really that basic. Treat others as you would like to be treated. That’s really the essence of sustainability.”

Hartman groups consumers into four categories according to their attitudes about sustainability. The groups include core consumers, representing 13% of the market, who care deeply about sustainability issues; inner mid-level (34%), who care about sustainability but are not rigid adherents to sustainable practices; outer mid-level (31%), who also embrace sustainability but to a lesser degree; and the periphery, which includes the 21% of consumers who really don’t care about it. 

As to why consumers do care about dining in sustainable restaurants and doing business with companies that embrace sustainable practices, Kabiri offered this simplified rationale: “Everybody wants to support businesses that are the good guys,” she said.

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ChromaDex’s pTeroPure Receives Self-affirmed GRAS Status

Monday, June 13th, 2011

by Kelly Hensel

ChromaDex Corp. has announced that its pTeroPure  pterostilbene ingredient has received self-affirmed GRAS (generally recognized as safe) status for use in foods and beverages.

Pterostilbene is a naturally occurring compound found in blueberries that reportedly has heart-health and cognitive benefits. ChromaDex’s pTeroPure is a synthetic form of the compound and has the potential to support healthy cholesterol and blood pressure levels as well as benefit cognitive improvement and healthy aging, according to Mark Jost, Vice President of Corporate Development, ChromaDex. He explained that researchers at the University of Mississippi are conducting the first human clinical trial to evaluate the effectiveness of the ingredient in patients with high cholesterol.

The ingredient can be used in a variety of products such as breakfast cereals, chewing gum, coffee, tea, hard candy, and processed fruit and vegetable juices. The Allowable Daily Intake for the ingredient is up to 30 mg/kg of body weight per day. The American Institute for Biosocial and Medical Research reviewed the safety, toxicology, and proposed usage of the ingredient.

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Snacks Take Off as Food Industry Struggles to Define

Monday, June 13th, 2011

by Kelly Hensel

Woman eating potato chipsThere’s a phenomenon that has taken the United States by storm in the last 30–40 years. In session 136 “Snacking: Insight and perspectives on contributions to the American diet,” held Monday, June 13, three experts examined how snacking has taken over and its role in the growing obesity epidemic. Rick Mattes, Purdue University, kicked off the session by explaining that there is a lack of consensus on a definition for “snacking.” While researchers usually look at the time of day, portion size, and eating events to define snacking, consumers usually have their own definition based on the type of the food, where it is consumed, and its relation to meals. G. Harvey Anderson, University of Toronto, and his colleague G.H. Johnson, came up with their own definition:

“A snack is composed of solid foods including those typically eaten with a utensil (with or without a beverage) that occurs between habitual meal occasions for the individual, is not a substitute for a meal, and provides substantially fewer calories than would be consumed in a typical meal.”

There is definitely a need for a common definition for snacking. As Nancy Auestad, Dairy Research Institute, stated, “The line is very blurred between meals and snacking.” Often consumers self-define the term. Although the industry is lacking a definitive definition, there is no doubt that consumers are snacking more. According to Mattes, consumers have increased the number of snacks they are eating per day so much so that a quarter of total energy taken in is from snacks. “This is a substantial portion of daily calories coming from snacking,” explained Mattes.

While, Anderson didn’t include beverages in his definition of snacking, Mattes believes this is a key part of consumers’ snacking behavior. In fact, according to his data, 40–50% of snacking is happening through beverages. It may even be easier for consumers to take in more calories through beverage snacking than through food snacks. A study Mattes highlighted showed that daily energy intake—regardless of source—is higher when drunk as a beverage than eaten. So, it is obvious that food form is important.

Mattes went on to describe that energy intake is a function of how often one eats and the portion size of what is eaten. But he posed the question: “Which is a bigger player?” He believes that the amount of secondary meal times (snacking) has been increasing at “an alarming rate.” According to National Health and Nutrition Examination Survey data that Auestad shared, two-thirds of consumers report that they eat 2–4 snacks per day. And since Auestad believes that snacking is not where Americans are getting many of their nutrients from, there is a definite need for an understanding of the motivations for consumer snacking. In addition, “good tasting snacks that provide dietary fiber, vitamin D, calcium, and potassium can help consumers meet recommended intakes,” concluded Auestad.

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Healthy Icon Served on a Plate

Monday, June 13th, 2011

by Toni Tarver

MyPlate iconEarlier this month, the U.S. Dept. of Agriculture (USDA) unveiled a new icon to help U.S. consumers make better food choices: the MyPlate icon. To elaborate further on what the icon represents and why it was developed, Robert Post, Deputy Director of the USDA’s Center for Nutrition Policy and Promotion, and Sam Kass, Assistant Chef for the White House, held a press conference on Monday, June 13, at the IFT Annual Meeting & Food Expo.

The MyPlate icon was introduced to replace the pyramid graphic because the latter was too complicated for most consumers to understand and follow. However, the goal of the new icon remains the same as that of the pyramid: to help consumers distinguish which foods constitute a healthy meal. “MyPlate is a simple visual reminder to help consumers make better choices and encourage them to eat more produce,” Post said. Consequently, the icon’s design conveys the primary message that vegetables and fruit should constitute half of each meal. The simplicity of the icon also allows consumers to customize their daily meals according to whatever their dietary preferences are. For example, instead of referring to the meat, poultry, and seafood food group, MyPlate simply refers to protein, accounting for the fact that vegetarians and vegans prefer to get their protein from beans, nuts, or eggs instead of meat or meat products.

The MyPlate icon represents an essential framework not only for consumers but also chefs, Kass added. Moreover, the graphic translates to different cultural dietary plans and ethnic dishes. Kass also emphasized the importance of remembering that one icon cannot solve all health food-related health issues (e.g., obesity, diabetes, etc.), but it is a significant step in the right direction. “One of the key messages is ‘enjoy your food but eat less,’” he said.

The simplicity of the MyPlate icon facilitates greater understanding among all consumers in the quest to plan healthier meals by distinguishing proper dietary intakes.

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Legalizing the Menu

Monday, June 13th, 2011

by Toni Tarver

In the United States, nutrition labels provide information about the amount of calories, level of sodium, and other nutrient facts of packaged food items. Presumably, the panel was introduced to serve as a helpful tool in the battle to decrease the trend of overconsumption among consumers. However, consumers now dine out more than ever at restaurants, which had never listed the nutrition information of menu items prior to recent legislative efforts. After the passing of a landmark menu-labeling law in New York, City, state and local governments began to pursue similar legislation. This proved to be challenging for restaurants with locations across the country because labeling laws vary from state to state.

MenuIn Session 121, “What’s on the Menu? The New Federal Menu Labeling Law—Challenges and Opportunities,” Joy Dubost of the National Restaurant Association (NRA) indicated that most restaurants are supportive of the federal menu labeling law. This is mainly because a federal law brings uniformity to menu labeling requirements, allowing restaurants to design one menu that adheres to one set of requirements. But she is not sure whether it will make much of a difference in what consumers choose to eat. “There is currently no conclusive proof that consumer behaviors change when calorie information is available on menus,” she said. This is a valid point: Since the implementation of the Nutrition Facts Panel on packaged foods, the number of overweight and obese Americans has increased. And as Dubost pointed out, taste and price are the top two factors consumers consider when deciding what to eat; healthfulness comes in at a distant third.

While the NRA is enthusiastic about most aspects of the labeling law, the organization is not exactly pleased with the exemption of hotels, airplanes, and trains from the law’s requirements. Geraldine June of the U.S. Food and Drug Administration elaborated on these exemptions, stating that the FDA has proposed that movie theaters and other outlets may not be covered by the regulation implementing the law. June stated that the FDA welcomes the public to submit comments on the proposal. Moreover, restaurants do not need to list nutrition information for custom-ordered meals and special menu items.

Lisa Carlson of Unilever Food Solutions provided the perspective of restaurant suppliers on the menu-labeling issue. She said that the old-school philosophy with respect to menu items was somewhat similar to the U.S. Pentagon’s policy: Don’t ask; don’t tell. But now restaurants and suppliers have embraced transparency. “Be prepared to tell all,” she said, when it comes to providing details about where food comes from, how it is prepared, and whether it fits into one’s daily caloric allotment.

Although these efforts may not be the magic cure for all of America’s health and weight issues, they are tools that food services providers can use to help health-conscious consumers achieve their goals.

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Humidity Can’t Keep the Fun Runners Down

Monday, June 13th, 2011

by Kelly Hensel

IFT 11 Fun Run StartThere’s nothing quite like starting the day off with a run in the New Orleans heat and humidity. Still, the heat didn’t deter the 575+ people that registered to take part in Feeding Tomorrow’s 11th Annual Fun Run on Monday morning, June 13, at Audobon Park. In total, sponsorships garnered over $77,000, once again a record high for Feeding Tomorrow scholarships. Among the runners, the Oregon State Beaver team all sported beaver tails, and of course Cornell University’s team was out in force. As in previous years, Bruce Ferree, California Natural Products, again raised the most money for a single person. Just for participating, all runners received a race t-shirt.

The race got off to a great start at 6:15 a.m. and at the end of the 3.1 miles it was clear that many were taking the “fun” run very seriously. The top three men and women runners were as follows:

David PetersJulie WankowskiMen
• David Peters (photo), with a time of 16:19
• Steven Powell, with a time of 17:15
• Louis Garay, with a time of 18:22

Women
• Julie Wankowski (photo), with a time of 19:34
• Rachel Prososki, with a time of 19:53
• Jessica Kennedy, with a time of 20:34

The list of times for the female runners is here. The list of times for the male runners can be found here.

The IFTSA and Feeding Tomorrow gratefully acknowledge the Fun Run event sponsors:

Platinum: Michael Foods Inc., Roquette America Inc., Chicago Section IFT, D.D. Williamson, Glanbia Nutritionals, Southern California Section IFT, McCormick & Co., PepsiCo

Gold: David Michael & Co., Richmond Baking, GNT, Del Monte Foods, Symrise, Eurofins

Bronze: Kraft Foods, Coca-Cola, Maryland Section IFT, E.T. Horn Co., IFT Foodservice Division, Oregon Section IFT, Mars Chocolate North America, Western New York Section IFT, Wisconsin Section IFT

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Ensuring Food Safety after a Nuclear Disaster

Monday, June 13th, 2011

by Karen Nachay

Session 116 speakersEnvironmental accidents do affect the food supply and consumer perceptions of food safety, but speed, consistency, and communication are keys to responding to food safety issues, reported Ronald Klein, President of the Association of Food and Drug Officials. He and other experts were on hand to provide information about addressing food safety concerns arising from radioactivity in the late-breaking session “Food after Fukushima: Responding to Radioactive Material as a Foodborne Contaminant.”

Klein, who is with the Alaska Dept. of Environmental Conservation, Anchorage, Alaska, explained to the audience how Alaskan officials worked to determine risk and ensure the safety of food in the aftermath of the earthquake and tsunami in northern Japan and the resulting nuclear meltdown at the Fukushima Daiichi nuclear facility. There was immediate reaction to concerns of radioactivity in foods from consumers and officials in Alaska and around the world. Alaska has plenty at stake: Its seafood industry is a significant segment of its economy and its wild foods like birds, marine and terrestrial mammals, and marine vegetation provide subsistence to many people who do not have access to markets. Alaskan officials partnered with the U.S. Food and Drug Administration and other federal agencies to coordinate environmental health evaluating activities and determine risk assessment, said Klein. Analysis of the data, including data from exposure assessment, toxicity assessment, and risk characterization has shown that radiation release from Fukushima does not pose a risk to fisheries, wild foods, and human health.

Even though Klein and Patricia Hansen from the FDA said that results of their organizations extensive research show that consumers can have confidence in the safety of Alaskan seafood and FDA-regulated foods from Japan, Aurora Saulo, Extension Specialist in Food Technology, University of Hawaii at Manoa, Honolulu, said that results of research she conducted show that most of the consumers who were surveyed for the study will not purchase food products imported from Japan and that their emotions drive the decisions in purchasing these products.

Finally, Kirk Kealy, Director of Raw Material & Supplier Safety, Pepsico, gave the perspective of a large, multinational food company in dealing with such a crisis. In addition to working with U.S. and Japanese officials and crafting a consistent message for consumers and the media, Pepsico had to verify the safety and assess risk of the raw materials imported from Japan and determine possible disruptions to the supply chain if any of these raw materials cannot be used.

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Evaluating Emotional Responses Shapes Product Development

Monday, June 13th, 2011

by Mary Ellen Kuhn

Understanding how consumers respond emotionally to a product is a potentially important addition to the sensory evaluation process, according to speakers in Session 123, “Using Emotions in Research to Deliver Great Products to Market—Part 1.” The session was held Monday morning, June 13, at the 2011 IFT Annual Meeting & Food Expo.

Assessing consumers’ emotional response to a proposed product reformulation provided important insights—and helped Kraft Foods shift gears on a reformulation initiative, according to Melissa Knorr of the Kraft Foods Department of Consumer Sciences.

“I believe that traditional research tools may no longer be enough to answer all of our research questions,” said Knorr. 

Working with her team on a product reformulation, initial sensory testing exercises indicated that the reformulated product was scoring well with consumers in terms of overall liking. But adding emotional profiling to the evaluation process prompted the Kraft consumer sciences team to tweak the reformulation.

“Emotional profiling gave us critical direction,” said Knorr. “Traditional tools were not enough for this situation. …  We had to go beyond liking to gain critical insights.”

“Traditional research may be adequate for many situations,” she summarized. “But enhanced research may be necessary if you’ve changed the product in a way that you are putting it into a new sensory space.”

In such cases like this, “you may want to consider adding emotional profiling to your standard research approach,” she said, adding that emotional profiling can help provide a “holistic consumer experience.”

Presenter Silvia King, Distinguished Scientist with McCormick & Co., indicated in the session that she too is finding value in adding emotional evaluation to the sensory evaluation process.

“Emotion testing is still a relatively new approach in sensory and consumer science,” King observed, adding that, “I think we may get to a point where we start identifying best practices.”

Presenter Shane Skillen, Founder and CEO, Hotspex, a company focused on delivering insights into consumer behavior, shared information about the way that emotions affect consumer behavior. “We use our emotions to filter what enters into our consciousness,” he explained, adding that, “our emotions determine what we remember.”

Hotspex has quantified the relationship between rational and emotional impulses for more than 100 companies and their brands. On average, 50% of consumers demonstrate a rational response and 50% an emotional one, but it varies by brand and product.

“Consider emotion when doing your R&D,” Skillen summarized. “Without such a consideration, you’re literally missing half the equation,” he said.

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Make the Last Day Count with Sunrise Sessions

Monday, June 13th, 2011

by Kelly Hensel

I know, I know … it’s the last day of the meeting and you feel like you have been up for the past 72 hours straight. However, you don’t want to miss out on Tuesday’s Sunrise Sessions, which take place from 7:15–8:15 a.m. Don’t worry, there will be free coffee to perk you up. And you can always sleep on the plane ride home. Tuesday’s bonus sessions are as follows:

Structure-function of carbohydrate polymers
Session 211, Tuesday, 7:15–8:15 a.m.
Room: 395
Track: Food Chemistry

Knowledge of macromolecular architecture helps to explain functionality. In polymer science, form and function are inseparable, i.e. shape dictates observed properties. In the carbohydrate arena, there is a big gap in our knowledge between atomic structure and its intrinsic relationship to the macroscopic behavior. This session will delineate these puzzling properties of carbohydrate polymers from insights of structural features and assembly. Further, it provides a strong platform for sharing existing methods and techniques from experts in the field, and promotes collaboration between academia and industries, leading to innovation of new functional ingredients.

Non-targeted analytical approaches for detecting economically motivated adulteration of food and food ingredients: Part 1
Session 212, Tuesday, 7:15–8:15 a.m.
Room: 396
Track: Food Safety & Defense

Economically motivated adulteration presents a huge challenge in the marketplace and threatens the integrity of the food supply chain. A developing approach for detecting adulteration is screening food and food ingredients for adulteration using non-targeted approaches. This symposium will highlight promising research done to date and identify challenges and opportunities to transform these approaches into tools that can be used in routine quality assessment settings for raw material screening to guard against adulteration in the food supply.

How to obtain and manage AFRI competitive grants
Session 213, Tuesday, 7:15–8:15 a.m.
Room: 398
Track: Food, Health & Nutrition

The Agriculture and Food Research Initiative (AFRI) competitive grant programs of the National Institute of Food and Agriculture (NIFA), formerly CSREES, of the USDA are of high relevance to the food science and nutrition community, especially in improving quality of food and ensuring food safety. NIFA National Program Leaders will provide overviews on the peer review process, attributes of a winning proposal, and tips for post award management.

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Food Science & Technology Under Attack

Monday, June 13th, 2011

The promise of a better future through technology was a major theme of the original television series Star Trek in the 1960s. However, this philosophy is seemingly being rejected and replaced by the wistfulness of another 60s TV show “Green Acres.” Gentleman farmer Oliver and space scientist Mr. Spock are not simply television characters; they represent the opposing issues in the current debates on food technology. For nearly 40 years, many of the most significant technological advances in food science and technology (e.g., biotechnology, irradiation, fortification, packaging, artificial sweeteners, and nanotechnology) have met and continue to be hindered by a lack of consumer acceptance. The public is being led to believe that the food industry deals in a sea of toxic chemicals that are causing everything from cancer to obesity. Public policy on health and foods is often made in an environment where science-based evidence takes a back seat. Members of professional societies like IFT need to realize that every negative headline undercuts public trust in their profession; every politically expedient decision lessens public confidence in science; and every hyperbolic claim weakens the credibility of scientists.

On Tuesday morning from 8:30–10:00 am in Room 292, Session 228 Star Trek or Green Acres: The Future Roles of Chemistry and Technology in the Food Industry, Regulatory Policy, and Human Health: Part 1 – Where Are We and How Did We Get Here? will examine the evidence of how the public views science and scientists. The session will include discussions on the consequences of public attitudes (particularly on the acceptance of new food ingredients, processes, and technologies) and how scientists and professional societies can change negative attitudes into positive outcomes.

Part 2 (Session 257) of this symposium will subsequently take place from 10:30 am–12:00 pm in Room 292.

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Keeping Fido and Tabby Fit & Trim

Monday, June 13th, 2011

Consumer interest in healthy eating is a family affair, even extending to their four-legged pets. On Tuesday afternoon from 1:15 –2:45 pm in Room 287, Session 275 Novel Application of Functional Ingredient Technology in Product Development of Pet Foods will present pet food products using novel and exotic functional ingredients related to key areas of pet health, such as cognition, oral care, and renal function. Discussion will center on industry challenges and solutions related to sourcing, formulation, processing, and palatability of successful products.

Presenter Mark Waldron, Nestlé Purina PetCare, will focus on the unique differences between dogs and cats with respect to lipid metabolism and highlight recent findings with respect to the use of novel fatty acids. Specifically, he will discuss the use of medium-chain triglycerides in both dogs and cats and the use of gamma-linolenic acid as an alternate source of arachidonic acid in cats.

Dale A. Hill, ADM Alliance Nutrition Inc., will explore a recent research study (at the Colo. State Univ. College of Veterinary Medicine Animal Cancer Center), which compared a traditional meat-grain 27-12 canine diet to a nutrient-matched dried cooked navy bean diet (navy beans incorporated at 25% of diet) in a double-blind study. Key processing observations were 1) navy beans have minimal affect on extruded kibble color; 2) additional water is needed during extrusion of high-bean diets as compared to traditional meat and grain ingredients; and 3) the navy bean diet extruded similar to the control diet. Of particular interest, no difference in flatulence was reported in dogs fed the bean diet and the control diet. Based on these criteria, dried cooked navy beans is a safe and effective novel dietary ingredient for canine diets.

David Cai, Ph.D., BASF, will discuss scientific evidence on the use of natural-sourced specialty functional ingredients into next-generation pet food products and supplement formulations for pet health, along with latest clinical research on these ingredients in pet animals, mainly cats and dogs. In addition to the scientific research, he will also present market research and trends in this segment.

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Detecting Economically Motivated Adulterants

Monday, June 13th, 2011

Economically motivated adulteration of food products, such as melamine in dairy to raise the protein level, presents a huge challenge in the marketplace and threatens the integrity of the food supply chain. A developing approach for detecting adulteration is screening food and food ingredients for adulteration using non-targeted approaches. Rather than detecting specific known adulterants, the non-targeted approach uses a priori knowledge on the profile of normal or authentic materials; then combines the output of an assay (typically using electronic tools) with chemometrics to discriminate authentic from abnormal materials. The goal is an authenticating system with sufficiently rapid response for routine inspections. A variety of spectral or hyphenated chromatographic-detector approaches have been investigated for specific food matrices.

On Tuesday morning from 7:15–8:15 am in Room 396, Session 212 Non-Targeted Analytical Approaches for Detecting Economically Motivated Adulteration of Food and Food Ingredients: Part 1 will highlight promising research to date and identify challenges and opportunities to transform these approaches into tools that can be used in routine Quality Assessment settings for raw material screening to guard against adulteration in the food supply. Part 2 (Session 223) of the symposium will subsequently take place from 8:30–10:00 am in Room 396.

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Effective Delivery of Bioactives in Functional Foods

Monday, June 13th, 2011

The first wave of nanotechnology applications in foods is focused on enhanced uptake and bioavailability of bioactives. The efficacy and absorption of bioactives delivered orally may be hampered by environmental degradation, enzyme attack, insolubility in transport fluids, and low residence time in the GI tract. Delivery vehicles in the form of emulsions, liposomes, solid lipid nanoparticles, and polymeric nanoparticles have been developed to increase bioavailability of various bioactives. Critical developments made in the area of nanodelivery applications for drug delivery can be translated and applied in food applications.

On Tuesday morning from 8:30–10:00 am in Room 283, Session 227 Designing Nanoscale Vehicles for Effective Delivery of Drugs and Bioactives in Functional Foods will cover topics ranging from information transfer between the drug and food industries, design of nano-delivery systems for food use, and improved efficacy and bioavailability of bioactive compounds via nano-sized delivery systems.

Presenter Edgar Acosta, Ph.D., Univ. of Toronto, will share his recent work on in-vitro uptake of self-emulsifying systems and the use of ternary phase diagrams to guide the formulation of self-emulsifying (nanoemulsions) for oral delivery of food bioactives.

Researcher Cristina M. Sabliov, Ph.D., La. State Univ., will focus on delivery of a model lipophilic vitamin, vitamin E, with anionic poly (lactic-co-glycolic) acid nanoparticles and with muco-adhesive cationic poly (lactic-co-glycolic) acid/chitosan nanoparticles. The data show that the developed nanodelivery systems resulted in an effective and controlled delivery of the vitamin to the small intestine, while increasing the passive intestinal uptake of vitamins, which ultimately results in improved vitamin bioavailability.

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IFT Members Assemble for Town Hall Meeting

Sunday, June 12th, 2011

Town Hall AudienceInterested IFT members gathered late Sunday afternoon, June12, for the Annual IFT Town Hall meeting.

IFT President Bob Gravani welcomed the group. He and IFT Executive Vice President Barbara Byrd Keenan reviewed some of IFT’s highlights of the past year. “We innovated and created value,” said Gravani. Here’s a look at some of the highlights that were shared.

• The IFT Wellness 11 conference in March was the best attended ever.

• IFT’s Food Safety Law Forum and webcast was held just 72 hours after passage of the FDA Food Safety and Modernization Act and attracted 700 participants both in person and online.

• Participation in IFT’s Member-to-Member online community has increased substantially. 

• Twelve IFT webcasts took place in the past year.

• The Chinese Institute of Food Technology renewed Global Food Industry – Food Technology magazine for two years.

• IFT partnered with GS1 to address traceability issues. 

• IFT’s Food Executive Leadership Forum drew a group of senior food officials, who appeared eager to work with IFT.

• IFT media and consumer outreach efforts led to about 2,500 media placements.

• Membership numbers have stabilized, and retention has improved.

• A total of 1,754 members volunteered in support of IFT activities. 

Following the year-in-review presentations, Town Hall meeting attendees divided into three groups for discussion and question-and-answer exchanges. Discussion topics included: 1) Ask the Board of Directors; 2) IFT’s Certification Activities; and 3) Section Engagement. In the course of the latter discussion, IFT’s Director of Membership Sharon Kneebone invited members with ideas on section engagement to e-mail sections@ift.org with their thoughts.

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Communicating Food Safety Issues in a Global Society

Sunday, June 12th, 2011

by Karen Nachay

Patrick Wall, Beacon Lecturer, June 12, 2011Outbreaks are not due to bad luck, they are due to bad management, explained Patrick G. Wall, Professor of Public Health at the University College Dublin and one of the Institute of Food Technologists’ inaugural Beacon Lecturers.

During the last 25 years many high profile food scares and outbreaks have occurred in the European Union that have eroded consumer confidence in the safety of the food supply and the regulators charged with overseeing food safety issues. As a result, a series of reforms to EU food safety policies and changes to the regulatory environment were established, including reforming EU food laws, creating the European Food Safety Authority (EFSA) to centralize risk assessment, and establishing a food and veterinary office to audit systems and establish standards for food products within and outside the EU. Wall explained in his presentation, “Reform of Food Safety Control in the EU: Are there Lessons for the USA?”, that despite the EU’s efforts in reforming how it addresses food safety, especially with creating the EFSA, challenges still remain in the global food market.

Patrick WallOne challenge Wall discussed in particular was communicating to the consumer in an era of a 24/7 news cycle increasingly dominated by social media and the blogosphere. When a food safety issue arises, media demand answers immediately, which can be burdensome to the regulators dedicating their time and resources to determining the cause of an outbreak. There is also disconnect between consumers and modern food production systems meaning people do not understand where their food comes from, said Wall. Scientists, regulators, and company officials should keep in mind that communication is a two-way process: They should answer questions as well as ask of others what should be addressed, added Wall.

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Improving Physical Performance Through Nutraceuticals

Sunday, June 12th, 2011

army/navy recruits in trainingResearch has shown that nutraceuticals may improve physical performance and speed the recovery of injuries, according to presenters at Session 075 Measuring the Effects of Nutraceuticals on Physiological and Cognitive Performance on Sunday afternoon.

Speaker Edward Zambraski, Ph.D., U.S. Army Research Institute of Environmental Medicine, discussed Assessing the Efficacy of a Nutraceutical to Improve Soldier Performance. A major problem facing the army is the fitness of the incoming recruits, said Zambraski. Many cannot run the required 2 miles. In addition, many are injured (acute and chronic muscular and skeletal injuries) during basic training and are then designated as Medically Not Ready, which amounts to tens of thousands of troops that cannot be deployed in the field. Thus, the army is most interested in nutracueticals as a means to alleviate medical issues or speed the recovery of injuries versus improving the physical performance of combat soldiers, noted Zambraski. A study of more than 5,000 female Navy recruits showed that supplementation with calcium and vitamin D reduced stress fractures by about 20%.

Kevin O’Fallon, Univ. of Mass., discussed Understanding the Effects of Nutraceuticals on Exercise-Induced Muscle Damage and Recovery in Humans: What Works and What Doesn’t. He presented research on the effects of nutraceuticals with antioxidant and anti-inflammatory properties on exercise-induced muscle damage. In one study, quercetin—a single flavonoid—was incorporated into energy bars. The other study involved two botanical blends with > 1,000 mixed bioactives in supplement form. Quercetin showed no improvement in muscle strength or recovery versus the control, while the botanical blends significantly improved muscle recovery. More research is needed to determine the safety and efficacy of nutraceuticals to improve physical performance, concluded O’Fallon.

Mark Davis, Ph.D., Univ. of S. Carolina, discussed Novel Mind-Body Nutrition for Enhanced Mental and Physical Performance. In a study involving older adults (age 60–89), the group receiving quercetin increased its physical activity (i.e., number of steps counted by an accelerometer) 16.8% compared to the control group. Studies with mice have also shown that quercetin increases voluntary physical activity (i.e., running on a mouse wheel). Davis noted that individual studies on the effects of quercetin on physical performance were mixed. However, a recent meta-data analysis of quercetin showed a 3% improvement in physical performance.

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Creating an Effective Anti-Inflammatory Food Market

Sunday, June 12th, 2011

by Toni Tarver

When the human body suffers an injury or encounters harmful stimuli such as pathogens or other irritants, inflammation occurs. Inflammation is the body’s natural defense mechanism to heal wounds and attack infections. However, when persistent stimulation occurs, inflammation can become chronic, which leads to harmful consequences within the body. Chronic inflammation is responsible for the most prevalent conditions affecting U.S. citizens: obesity, high blood pressure, high cholesterol, cardiovascular disease, and so on.

During Session 019, “Inflammation: The Next Business Opportunity,” Britt Burton-Freeman of the Institute for Food Safety and Health discussed how dietary choices affect inflammation. She revealed that persistent stressors on the human body lead to chronic inflammation and that the modern Western diet relies heavily on foods that are chronic stressors.  C-reactive protein (CRP) is a clinical biomarker of inflammation, and high levels of CRP in the bloodstream are indicative of chronic inflammation.  In general, a CRP level above 3 mg/L puts one at high risk for inflammatory diseases such as cancer, cardiovascular disease, and rheumatoid arthritis.

Fruits and VegetablesCertain dietary choices have a profound effect on the human body by reducing or eliminating the incidence of harmful inflammatory diseases. Fruits, vegetables, whole grains, and legumes are anti-inflammatory because they contain bioactive phytonutrients, which disrupt cell receptors that promote inflammation. Thus, a low-fat diet high in fruits, vegetables, and whole grains reduces not only inflammatory responses but also the body’s level of CRP.

From a product development standpoint, the goal is therefore to prepare and process foods using methods that not only maintain the healthfulness of anti-inflammatory food but also deliver its bioactive components in a way that will be most effective to the human body. “Food is the delivery system for dietary intervention,” said presenter Mario Ferruzzi of Purdue University. “Stability and bioavailability of bioactive [compounds] are key to the delivery of benefits from food,” he said. Manufacturers must consider the effects processing and shelf stability have on the phytochemicals, which are the beneficial bioactive compounds of fruits and vegetables. For example, thermal processing greatly improves the bioavailability of beta carotene in spinach and carrots.

This level of understanding is far too complex for the average consumer, said presenter Barbara Katz of HealthFocus International.  Even though 80% of U.S. shoppers know that the food they consume is an important part of preventive health measures, very few know why and how. Katz said that consumers are not interested in high amounts of detail about their foods, so product messages must be simple, focusing predominantly on food benefits rather than mechanisms. Moreover, even though close to 70% of Americans are either overweight or obese, most consumers feel that they are already healthy and those with inflammation-related diseases are less likely to think their diet will make a difference in their health.
 
Thus, in the farm-to-fork continuity, food manufacturers should aim to prepare and process foods in ways that maximize each food’s potential, and food marketers should emphasize a food’s benefit to the human body. For both, simplicity really is key.

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Chefs and Food Scientists Working Side by Side

Sunday, June 12th, 2011

by Kelly Hensel

Chef Nick LandryIt is becoming increasingly common for food scientists to be inspired by the culinary world and vice versa. At this year’s IFT/RCA presentation on Sunday, June 12, a chef and food scientist from Bruce Foods shared how they are bringing together their respective fields to enhance the product development process. Chef Nick Landry (photo, left), Corporate and R&D Chef, kicked off the presentation by explaining to the audience what the chef can bring to the table.

Firstly, chefs by nature and training understand the use and interaction of flavors and ingredients. They also have experience in food preparation for retail and foodservice environments. Finally, they can add value through customer service, such as providing recipes and advice on how to use the product in new and unique ways. On the other side, food scientists enhance the working experience by bringing their appreciation for product testing and control, their knowledge of shelf life, nutrition, and packaging, and their experience with staging up products to full-scale production.

Food Scientist Joe OrrJoe Orr (photo, right), Food Scientist and Director of R&D, described how he was able to work with Landry to develop a new sweet potato side dish for Bruce Foods. Orr began by explaining the challenges they had to face for the project. These included, shelf life, appearance (color, texture and viscosity), and the flavor. The key to beginning any product development project is to “know your core competencies,” said Orr. This includes the competencies of the company and the abilities of yourself and your coworkers.

In the case of the sweet potato side dish, Orr and Landry knew that Bruce Foods is really good at canning, so they decided to go with a canned product. They then worked together to tackle the flavor profile, color optimization, improve the texture, among many other facets of the project. “We wanted to create a canned sweet potato product that would appeal to consumers as a side dish all year round,” explained Orr. And by each of them offering their different backgrounds and skill sets, they were able to create a product that is now on the market and will hopefully lead to many other successful product line extensions for Bruce Foods.

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Your Love for Fat May Be All in the Genes

Sunday, June 12th, 2011

by Kelly Hensel

It’s no surprise that the United States’ obesity rate is on the rise. However, you might be shocked to find out that it’s not only the environment—living near fast food vs. healthy food stores—that affects obesity, it is also genetics. As Kathleen Keller, Columbia University, said in her presentation “Genetic influences on fat preferences” our genetics influences our preferences for fat, and therefore our propensity for obesity. Fat appeals to humans because of its palatability (it tastes good), its positive post-ingestive feedback to high energy content, and its rich and creamy mouthfeel. Keller went into depth about two genes that impact taste: CD36 and TAS2R38. As she explained there is a phenotype called reduced fat perception which reduces one’s ability to perceive fat in the diet. Therefore, these “non-tasters” seek higher fat foods to compensate, which has a direct impact on their weight. For example, a non-taster would perceive less creaminess in dairy products and therefore the non-taster would like an increased amount of creaminess in the product.

The structurally-related compounds 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC) are heritable and strongly correlated. According to Keller, the PROP phenotype and PTC genotype affect one’s preferences for fat. For example, PROP non-tasters don’t discriminate between high vs. low-fat salad dressings. They can’t tell the difference between 10% and 40% fat but do tend to like the higher fat dressings better. This is why non-tasters may have higher body weight. “The non-taster genotype and PROP phenotype combine for a double whammy when it comes to obesity,” said Keller. It should be noted that the environment still does affect obesity rates. If a non-taster lives in an unhealthy food environment he/she is at risk to be the most obese.

Keller went on to propose that CD36 plays a key role in coordinating fat preference and selection with metabolism and storage of fat. Unlike TAS2R38, CD36 is a large gene with hundreds of polymorphisms. One variation (Rs1761667) is associated with heightened ratings of perceived creaminess regardless of fat content. Another variation (RS1527483) is associated with ratings of perceived fat content. As Keller explained, genotyping common taste genes may provide helpful insight about taste preferences and obesity risks. “Genetic markers may help the food industry better understand consumer response to new product development,” she concluded.

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Fruits and Vegetables in School Lunch Programs

Sunday, June 12th, 2011

Participants who attend Session 180 Health Benefits of Fruits and Vegetables and Weight Control in the School Lunch Program on Monday afternoon from 1:30–3:00 pm in Room 292 will hear current research on the health benefits of fruits and vegetables and weight management strategies, and will learn how fresh produce relates to the health of children in the school lunch program. In addition, this symposium addresses and debates the beneficial effects of fruits and vegetables and applies the principles of healthy eating for weight maintenance to the school lunch program. Part of the symposium reviews the current research on the benefits of bioactive compounds in fruits and vegetables in the prevention of chronic diseases, focusing on the mechanisms of action. The additive and synergistic interactions of phytochemicals in the wide varieties of fruits and vegetables are included in the discussion. Another part of the symposium focuses on the scientific information on the role dietary habits have on weight maintenance. Although bariatric surgery is often recommended to treat individuals with severe obesity, newly published research shows there is a viable alternative. Many weight loss programs focus on a single concept, for example carbohydrate restriction, with little success. But a comprehensive program can be successful. Results from a recent study of a comprehensive weight-loss program indicate that intense behavioral treatment is an effective intervention for severely obese individuals and is substantially less risky than bariatric surgery. Finally, the effectiveness of a fresh fruit and vegetable program in public schools will be discussed.

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Keynote Session: Speaking Out for Science

Sunday, June 12th, 2011

by Mary Ellen Kuhn

Michael SpecterJournalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote Session on Sunday morning, June 12.

Specter, a New Yorker staff writer who has frequently focused on issues of science and public health, set the stage for the discussion in a presentation that underscored U.S. consumers’ mounting mistrust of science. Anti-science attitudes are dangerous, Specter said, noting that they have led to a wide-ranging—although unsubstantiated— mistrust of genetically modified foods.

“Environmental issues exist with genetically modified food,” Specter acknowledged. “There are political and philosophical issues. Here’s an issue there isn’t: There isn’t a health issue. There’s never been a single issue of a person becoming sick from eating a genetically engineered food.”

The public needs to begin to understand and accept that all scientific progress comes with attendant risks, and it’s up to organizations and individuals to evaluate that risk and make a decision about whether to accept specific scientific and technological innovations.

Unfortunately, he said, society has become increasingly risk averse. More and more, we have come to embrace “precautionary principles,” which suggest that “we should not engage in any sort of activity unless we have mapped out all possible risks.” Such an approach makes it impossible for society to advance and progress; with this attitude, there would have been “no x-rays, no antibiotics, no green revolution,” Specter said.

“There is a risk to everything we do,” Specter continued. “We need to look at the benefits and look at the downsides of everything we do.

“Technology can be misused,” Specter observed. “It will be misused. That doesn’t mean technology is bad.”

Specter cited the example of raw milk as a product that consumers may perceive to be naturally healthful and beneficial while in reality, “it’s deadly. “Raw milk has been linked to all sorts of problems. It’s worth remembering that in 1938—before pasteurization—milk caused 25% of all outbreaks of foodborne illness.”

One of the things that makes it difficult for scientists to correct misperceptions about the dangers of science and technology, said Specter, is the fact that scientists tend to rely on a logical presentation of data without recognizing the importance of addressing the beliefs and emotions that consumers associate with a technology.

To change that scenario, the food industry needs to do a better job of “storytelling,” contended panel discussion participant Martin Cole, Chief of CSIRO Food and Nutritional Sciences. “We need to need make it personal,” Cole continued. “As scientists we’re very good about talking about how we do things. We need to make personal.”

Panelist Mary Wagner, Senior Vice President, Global R&D/Quality, Starbucks Coffee Co., agreed. Starbucks, for example, has reportedly saved consumers 17 billion calories by converting from whole milk to 2% milk in its beverages—a benefit that is meaningful to consumers.

“You can’t just say, ‘look at the data,’” Specter said. “Instead,” he said, “the food industry needs to do a better job of communication—using tools that include the Internet and social media.

“One of the things we don’t teach about risk is the risk of not doing things,” said Specter. “If we don’t pasteurize milk, there is a risk that 23,000 kids will die.

“Go out and educate,” he urged the food science community. “Fight on the internet. People want to believe that things are simple. They’re not. You need to remember that progress is why we are here.”

“I don’t think we do a good enough job of being on the offensive,” said Wagner. “We have to find a venue to do that and to do that together [as an industry].”

Specter offered the last word to the Keynote Session audience—urging food scientists to get aggressive telling their side of the story. “You need to be out there on the field, battling with truth. If you don’t, people will think there is something you are hiding.”

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Phi Tau Sigma Honors

Sunday, June 12th, 2011

by Toni Tarver

On Saturday, June 11, IFT and Phi Tau Sigma (the honor society for food science and technology) recognized and honored student finalists of the division poster competition. International and domestic students received certificates and awards in various categories according to division discipline. Daryl Lund, Professor Emeritus of the University of Wisconsin-Madison and Editor in Chief of Journal of Food Science, presented awards for standout entries to winners in 19 division categories. “IFT is proud to partner with Phi Tau Sigma. [This is] a partnership that will grow the profession of food science and technology,” Lund said. Lund also introduced the incoming president of Phi Tau Sigma, Ken Lee of Ohio State University, who said of the award recipients, “[They] are the future of our profession.”

The top honorees in each division category are as follows:

Aquatic Food Products Division: Stefan Crynen

Biotechnology Division: Garmia Pande

Carbohydrate Division: Priyatharini Ambigaipalan

Dairy Division: Carlos Mendez Velasco

Food Chemistry Division: Tanushree Tokle

Food Engineering: Nantchaya Potes

Food Microbiology Division: Emefa Monu

Food Packaging Division: Xi Chen

Foodservice Division: Darryl Holliday

Fruit & Vegetable Division: Passaporn Siricururatana

International Division: Fatoumata Diarrassouba

Nonthermal Division: Kai Reineke

Nutraceutical Division: Jessica Cooperstone

Nutrition Division: Kom Kamonpatana

Product Development Division: Brennan Smith

Refrigerated & Frozen Foods: Luis Espinoza

Toxicology Division: Bin Liu

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Rapid Diagnostic and Subtyping Methods for Foodborne Pathogens

Sunday, June 12th, 2011

Because some pathogens have a low infectious dose, relatively small numbers of pathogenic bacteria in food are likely to cause disease. Additionally, the interference caused by components of food, environmental factors, or fecal samples leads to increased background signals and false positive results, thereby reducing the diagnostic specificity of the methodology. Recent advances in microbial detection technologies have aimed to achieve faster and more sensitive identification of the target pathogen, using novel molecular approaches. When coupled with robust sample preparation methods, these new detection assays can rapidly detect a target pathogen while addressing the issues associated with interference caused by complex food matrices. An ideal detection method that is capable of rapidly detecting and confirming the presence of pathogens directly from complex food samples with no false positive or false negative results remains elusive. With regard to L. monocytogenes, unique genotypes of this pathogen are commonly found in different processing plants. However, current molecular subtyping methods have not revealed the genetic basis for its persistence. A novel model was developed in which the comK prophage was re-characterized as a putative Rapid Adaptation Island (RAI), which undergoes extensive recombination to allow rapid niche-specific adaptation and persistence. These recent developments permit routes of contamination to be identified and the tracking of these dangerous sub-clones to their source.

Session 132 Emerging and Novel Trends in Rapid Diagnostic and Subtyping Methods for Foodborne Pathogens on Monday on Monday morning from 10:30 am–12:00 pm in Room 391 will introduce recent and novel advances in the field of rapid detection methodology as well as emerging methods used to subtype foodborne pathogens. Using L. monocytogenes as an example, speakers will emphasize emerging molecular methods that take advantage of next generation sequencing technology as a way to rapidly identify specific targets and approaches to bacterial detection. Speakers will also discuss emerging approaches to rapid and simple multiplex detection of foodborne pathogens.

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Modeling Innovative Processing Technologies

Sunday, June 12th, 2011

Innovative processing technologies such as HPP, PEF, and ultrasonication allow targeted and gentle modification and preservation of foods by nonthermal or assisted thermal processing, maintaining fresh qualities often impaired by conventional thermal processing. And numerical modeling is frequently used in academia, equipment manufacture, and the food industry for equipment design and process optimization. Compared to conventional processing, innovative technologies provide additional complexity and challenges for modelers because of interacting multiphysics phenomena, such as sound (pressure) waves, electric or electromagnetic fields, thermo- and fluid dynamics, and others.

On Monday morning from 8:30–10:00 am in Room 392, Session 111 Innovative Food Processing Technologies: Advances in Multiphysics Modeling will provide an overview of innovative food processing technologies, discuss the latest developments in multiphysics modeling as applied to development and optimization of some innovative technologies, and give visionary insight into the future of this discipline of food engineering. Participants will gain insights on how innovative computer-aided process engineering methods can be useful and essential in effective food process and equipment design and optimization and learn how different modeling approaches better assist in the development of select innovative processing technologies.

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Frontiers in Carbohydrates

Sunday, June 12th, 2011

The structures of carbohydrates can be engineered using genetic, enzymatic, chemical, and physical methodologies for improved food quality. For example, glucan nanoparticles are used to protect and deliver bioactive compounds, starch biosynthesis is quantitatively modeled to guide plant engineering, and specialty flours are created to address consumer needs.

On Monday morning from 8:30–10:00 am in Room 291, Session 119 Frontiers in Carbohydrate Design for Food will review recent advances in designing carbohydrates for food and food-related applications. Carbohydrates constitute a primary portion of the food matrix and contribute to food functionality and health benefits. Participants will learn novel carbohydrate materials that may have profound impacts on food.

Speaker John Leighton, Corn Products Intl., will present recent advances in functional flour ingredients. By utilizing traditional hybrid breeding in combination with specific physical processing techniques, flours with functionality in foods (e.g., process tolerance, storage stability, etc.) approaching that traditionally associated with specialty starch ingredients can be prepared. Along with processing, storage, and label benefits, the flours can provide discernable texture nuances in foods. Leighton will also discuss flours with enhanced fiber and resistant starch content.

Presenter Yuan Yao, Purdue Univ., will discuss transforming plant-based alpha-D-glucans to functional nanoparticles. These dendrimer-like carbohydrate nanoparticles are partially digestible and can be used to form tunable colloidal assemblies through conventional food processing procedures. A primary application of these assemblies is to protect and control the delivery of bioactive compounds, such as lipophilic compounds and antimicrobial peptides.

Speaker Kevin Edgar, Va. Polytechnic Inst. and State Univ., will present research on derivatives of abundant, renewable, and non-toxic polysaccharides, which are suitable, when properly designed, for forming miscible blends with the most important bioactive dietary flavonoids. Edgar will report work on making amorphous matrix dispersions of important dietary flavonoids in polysaccharide derivative matrices, and the solubility enhancement that result.

Researcher Robert Gilbert, Univ. of Queensland, will discuss a new quantitative description of the underlying biosynthetic processes controlling the structure of starch.

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Student Competition Fosters Global Sensibilities

Sunday, June 12th, 2011

by Mary Ellen Kuhn

Student teams from international and U.S.-based universities will do their part to make the world a better place—and earn some recognition in the process—when the Developing Solutions for Developing Countries competition moves into its final stages in New Orleans. The competition’s oral finals will take place from 9 a.m. to noon Monday, June 13, in Room 388 of the Morial Convention Center.  

This IFT Student Association competition, now in its third year, invites food science students from around the globe to address critical issues in the development, safety, and distribution of food. For 2011, competing teams were challenged to use food science and technology to address the issue of iron deficiency in developing countries.

According to Competition Chair Ji Li, the products developed by the finalist teams—three international and three domestic—are mainly iron-fortified, flour-based semi-finished products. Li adds that the products are positioned to deliver both functionality and delicious taste.

The international finalists and their products are as follows: Brawijaya University, Indonesia—instant noodles; Gadjah Mada University, Indonesia— soy rice porridge; and Institute of Chemical Technology, India—Ferro-Power, a functional flour.

The domestic finalists and their products include the following: Cornell University—Mandimais, a fortified cookie with a superfruit filling; Rutgers University—Galletas Fortaleza, a flavorful sandwich cookie; and University of Minnesota, Twin Cities—Nkwa Brodo, a powder bread mix.

The Developing Solutions for Developing Countries competition is sponsored by General Mills.

Watch for an announcement of the competition winners in IFT Live.

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Product Development Finalists Head to the Finish Line

Sunday, June 12th, 2011

by Mary Ellen Kuhn

Want a preview of the kinds of offerings tomorrow’s star food product developers may be bringing to the marketplace? The IFT Student Association’s Product Development Competition is a good place to find it. 

This prestigious—and demanding—annual competition invites participating teams to conceptualize a new food idea and then work to take the concept through all stages of product development. At this year’s Annual Meeting, finalists from six universities will move into the final stretch of a competitive process that began months ago.

Oral finals will take place from noon to 3 p.m. Sunday, June 12, in Room 388 of the Morial Convention Center. Product posters on display from 8–11 a.m. Monday, June 13, in Hall I-2 will offer a close-up view of the products and the processes involved in developing them.

Here’s a sneak peek at what the six finalist teams will be bringing to the table in New Orleans.

• Cornell University — Vege3 product developers bill their healthful snack offering as “veggies … cubed!” It’s a lightly seasoned, shelf-stable snack made from real vegetable puree and ranch seasoning—presented in cube form.

• Michigan State University — Minute Escape brings together apple pie and ice cream into a single, microwaveable dessert experience. The convenient treat comes in the form of a small pie (5 inches in diameter) complete with crust, filling, crumble topping, and ice cream positioned in the center of the pie in an inverted cup.

• Ohio State University — Omega Munch is formulated to deliver heart-healthy omega-3s without the fish oil aftertaste. This fruit and seed snack combines organic flax seeds, sesame seeds, sunflower seeds, quinoa, and raisins.

• Pennsylvania State University — Par-Fections, “the portable parfait,” features a mixture of granola, fruit leather, berries, and yogurt leather in 2-oz bags. This low-fat, nutrient-packed snack is targeted to busy, health-conscious consumers.

• University of Massachusetts-Amherst — Joe Nuts’ product developers describe their offering as a twist on the classic on-the-go breakfast of coffee and doughnuts. The product is a doughnut hole with a liquid coffee center.

• University of Wisconsin-Madison — Blissful Bites, which team members describe as “elegant yogurt truffles on the go,” feature three layers—a filling made with real yogurt that is dried so that it is shelf-stable surrounded by a yogurt-flavored coating and topped with a blend of oats, flax puffs, and rice crisps. 

The Product Development Competition, which is sponsored by Mars Chocolate North America, is an IFT tradition dating back to 1991. Look for an announcement of the competition winners in IFT Live.

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Students Innovate to Develop Healthy Kid Snacks

Sunday, June 12th, 2011

by Kelly Hensel

Disney Consumer ProductsFor the third year, the Disney-IFT Student Association (IFTSA) Product Development Competition challenged student teams to address an important wellness need by creating healthy snacks for kids. Participating teams were asked to develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under the age of 12.

Finalists from four universities will participate in oral finals on Monday, June 13, from 2–5 p.m. in the Special Events Pavilion, Booth 8153 on the Food Expo floor. Winners of the competition, which is sponsored by Disney Consumer Products, will be announced on Monday, June 13, at the IFTSA Welcome Assembly, which begins at 6:30 p.m. in the Hilton New Orleans Riverside Hotel, Grand Ballroom CD.

One travel grant of $1,000 will be awarded to each of the six finalist teams. The travel grants are provided to help subsidize the expenses incurred for airfare and lodging to compete at the Annual Meeting. The grand prize winners will receive a check for $7,500 and a trophy from Disney. The first place winners will receive a check for $3,500, while the four remaining teams will be given honorary prizes in the form of a check for $1,000.

Here’s a peek at the entries submitted by the six finalists.

  • University of Arkansas: Phenomenal Funchies—A hand-held, baked snack filled with dried fruits including berries, mango, and banana.
  • University of Nebraska: CarsZone—A microwavable, stuffed, whole-grain calzone filled with a variety of vegetables and cheese.
  • Rutgers University: Gitchi Gitchi Goo—A lactose- and gluten-free, whole grain pudding with containing vitamin C, vegetables, and fruits.
  • Washington State University: Mater’s Craters—A carrot-based, cracker sandwich made of whole grains, vegetables, and dietary fiber.
  • University of Wisconsin, Madison (Graduate): Pixie Dust Fruit Beverage Mix—A combination of raspberry and apple fruit powders in an easy open-and-pour package.
  • University of Wisconsin, Madison (Undergraduate): Tangerine Dream—A portable, yogurt-based, carbonated beverage.

Watch for an announcement of the competition winners in IFT Live.

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Students Prepare to Network in the Big Easy

Sunday, June 12th, 2011

by Kelly Hensel

If you are a student and looking for events to connect with your peers you’ve come to the right place. You can always participate in the Fun Run which takes place Monday, June 13, from 6:15–7:15 a.m. However, I understand if sweating is not your thing. Thankfully, the 2011 IFT Annual Meeting & Food Expo offers students many other events–social and educational–to get involved with your peers. These events not only help you network with industry professionals, but they also provide ways to advance your professional and technical skills. Here’s a look at some of what is planned for this year.

Booth and Student Lounge: The IFTSA booth will be located in the New Orleans Morial Convention Center, Lobby H. Be sure to stop by, hang out, and pick up your schedule of student events. The student lounge will also be located in Morial Convention Center, room 281. This is a great place to meet, mingle and lounge.

Mixer and Chapter of the Year Display: Plan on attending the Mixer, to be held from 5:30 to 6:30 p.m. on Monday, June 13 at the Hilton New Orleans Riverside in Grand Ballroom AB. Meet and mingle with other students and professionals while viewing the Chapter of the Year displays and enjoying refreshments.

Welcome Assembly and College Bowl Competition: Join your fellow students on Monday evening, immediately following the Student Association Mixer at the Hilton New Orleans Riverside for the presentation of the Chapter of the Year Competitions, Fun Run, and Excellence in Leadership awards. Afterwards, the finals of the 26th Annual Intercollegiate Food Science and Technology College Bowl Competition will take place. The College Bowl facilitates interaction among students with different universities, encourages the accumulation and retention of knowledge, and…it’s fun!

Undergraduate Research Paper Competition: If you have been participating in an independent research project, the Undergraduate Research Competition is for you. The competition is open to any IFTSA undergraduate member who has participated in original research, and who has not graduated by July 1, 2010. The competition will feature both an oral and poster component. These hybrid finals will take place on Sunday, June 12, 3:30 – 5:00 p.m. in Morial Convention Center, room 388.

Professional Development Oral Sessions: These sessions are designed to give students experience presenting orally, as well as feedback to refine their presentation skills. Selected students will have the opportunity to present their research on Sunday and Monday afternoon, from 4:30 – 5:30 p.m., and selected professionals will act as judges and provide written feedback to the presenters.

Product Development Competitions: Always highlights of the Student Association year and Annual Meeting, there are three product development/process competitions taking place this year.

The Product Development Competition, sponsored by Mars, showcases the food scientists of tomorrow and their ability to apply the knowledge and skills learned in school to a real-world situation. Product development teams from participating universities each conceptualize a new food idea, then work to see that idea through the stages of production and marketing. The finalists are:

  • Cornell University: Vege3
  • Michigan State University: Minute Escape
  • Ohio State University: Omega Munch
  • Pennsylvania State University: Par‐fections
  • University of Massachusetts-Amherst: Joe Nuts
  • University of Wisconsin-Madison: Blissful Bites

In the Disney-IFTSA Product Development Competition, the IFTSA and Disney Consumer Products, Inc. have challenged student members of the IFT to address and important wellness need by creating healthy snacks for kids. The competition goal is to create a market-relevant, nutritious and delicious snack applicable to a retail food or beverage item that integrates a fruit or vegetable in a product targeted to children under the age of 12. The finalists are:

  • University of Arkansas: Phenomenal Funchies
  • University of Nebraska: CarsZone
  • Rutgers University: Gitchi Gitchi Goo
  • Washington State University: Mater’s Craters
  • University of Wisconsin, Madison (Graduate): Pixie Dust Fruit Beverage Mix
  • University of Wisconsin, Madison (Undergraduate): Tangerine Dream

Now in its third year, the Developing Solutions for Developing Countries Competition requires student teams to use scientific skills and innovative thinking to create products and/or processes that can improve the quality of life for people in developing nations. In the 2011 challenge, student teams were asked to “utilize food science and technology to address the issue of iron deficiency in developing countries.” The finalists are:

  • International: Brawijaya University, Indonesia; Gadjah Mada University, Indonesia; Institute of Chemical Technology, India
  • Domestic: Cornell University, Rutgers University, University of Minnesota

End-of-the-Meeting Networking Reception: To end the meeting with a bang, students will be gathered at the IFTSA Networking Reception at Maison on Tuesday, June 14 from 7–10 p.m. It will be an informal event that brings students together to network and…ahem…party!

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Malcolm Bourne Receives 2011 Appert Award

Saturday, June 11th, 2011

by Kelly Hensel

Malcolm Bourne receives Nicholas Appert Award from IFT President Bob Gravani June 11, 2011Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT.

As one of the first scientists to apply the rigor of physics to analyze food texture, Bourne adapted a strength-of-materials testing machine to measure textural properties of foods. As a result, a sizeable industry has grown around the manufacture of such machines designed specifically for testing foods. Bourne’s influence on the importance of texture as a food-quality attribute and his development of improved methods for measuring texture spans more than 45 years. He has lectured and taught short courses in food texture throughout the United States and in more than 30 countries. Bourne’s book, Food Texture and Viscosity—Concept and Measurement, is the standard text in the field. Bourne was elected an IFT Fellow in 1985 and received the Bor S. Luh International Award in 1992.

2011 IFT Achievement Awards
In addition to presenting Bourne with the Nicholas Appert Award, IFT recognized 12 other achievements on at the Awards Celebration.

IFTSA Excellence in Leadership Award
The purpose of the IFTSA Excellence in Leadership Award is to recognize two student members of IFT, one undergraduate and one graduate student, who have demonstrated exemplary leadership in their execution of student activities at the chapter, regional, and national levels of IFT. This year’s winners are:

  • Helen Melito, Graduate Student, North Carolina State University
  • Emily Del Bel, Undergraduate Student, Oregon State University

Babcock-Hart Award: Rui Hai Liu
$3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT

Rui Hai-LiuRui Hai Liu, Professor, Cornell University, received the 2011 Babcock-Hart Award for innovative food engineering technologies, which have improved public health through nutrition.

Liu’s multidisciplinary training in medicine, food science, toxicology, and nutrition has shaped his research, which integrates medical and nutritional research with analytical chemistry and food chemistry research. His contributions have demonstrated the importance of combining aspects of food science, nutrition, and health. Liu has been recognized for his work on whole food synergy and bioactive compounds in the prevention of chronic diseases, and on the health benefits of fruits, vegetables, and whole grains. In addition, his research has had significant impact on practical food industry applications and public health policy. He was elected an IFT Fellow in 2010.  He is also an elected Fellow of the International Academy of Food Science and Technology and an elected Fellow of the Division of Agricultural and Food Chemistry of the American Chemical Society.

Research and Development Award: Micha Peleg
$3,000 honorarium and a plaque from IFT

Micha PelegMicha Peleg, Professor, University of Massachusetts, received the 2011 Research and Development Award for significant research and contribution to the understanding of food science and engineering.

Peleg and his research team’s work have convinced many in the scientific community and food industry to re-evaluate the methods to predict microbial inactivation and adopt a nonlinear kinetic approach to sterility calculations. The team’s more precise characterization of the inactivation kinetics could reduce over-processing of foods and help improve their nutritional value and quality without sacrificing their safety.

The non-linear kinetic approach has been extended to microbial growth, acrylamide formation, lipid oxidation, and vitamin degradation during processing and storage. The team’s contributions to food science also include a quantitative method to characterize the texture of brittle and puffed cereals and how texture is affected by moisture sorption, as well as a handy method to calculate the equilibrium water activity of dry mixtures to guarantee their biological and chemical stability. Peleg’s team has developed mathematical models and methods that are being used in research and industrial laboratories in several countries, as well as many interactive programs for solving a variety of practical problems encountered in food technology and engineering.

Carl R. Fellers Award: Christine Bruhn
$3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT

Christine BruhnChristine Bruhn, Cooperative Extension Specialist, University of California, received the 2011 Carl R. Fellers Award for service to the field of Food Science and Technology and for bringing honor to the profession.

As the international authority on consumer attitudes toward food irradiation and other novel technologies, Bruhn presents overviews of food safety and risk to national and international audiences and encourages the scientific community to consider research-based perspectives of consumer attitudes. She has improved the food science profession through her service and leadership with IFT and the International Association for Food Protection, as well as her appointments to and consultation with state, national, and international agencies and organizations. She was appointed to the inaugural U.S. Food and Drug Administration Risk Communication Advisory Committee and is the only food sector representative. This committee shaped the FDA’s strategic plan for risk communication and revised the food recall press release. Bruhn’s technical background, combined with her articulate, sensitive, and novel approach in delivering information using online videos and other social media networks, successfully conveys health and food safety messages that colleagues, legislators, and consumers can understand. Bruhn was elected an IFT Fellow in 2002.

Bor S. Luh International Award: Gleyn Bledsoe
$3,000 honorarium from the Bor S. Luh Endowment Fund of Feeding Tomorrow and a plaque from IFT

Gleyn BledsoeGleyn Bledsoe, Provost, Lahore American University, and Adjunct Professor, University of Idaho, is the recipient of the 2011 Bor S. Luh International Award for his dedication to the international exchange of food technology ideas, a better international understanding of food technology, and successful, practical transfer of food technology to economically depressed areas.

Bledsoe began his international professional and philanthropic activities in the 1960s by leading efforts to build libraries and schools in Vietnam while stationed there with the U.S. Air Force. For the past 20 years, he has volunteered at least two months per year to improve food-based businesses in economically depressed areas around the world, most recently in Afghanistan, Pakistan, and Bangladesh. His work has improved the quality, safety, and sustainable production capacity of aquatic food products, increasing the value of aquaculture and fisheries products and exports into international markets and creating many new jobs. In 2009, Bledsoe was appointed to the U.S. Dept. of Agriculture’s Trilateral Afghanistan–Pakistan–USA Trade Commission to develop recommendations for future U.S. agricultural aid to Afghanistan and Pakistan as well as strategies to improve agricultural trade throughout Central Asia. Bledsoe has helped hundreds of small businessmen in 72 countries to build successful food businesses in difficult economic, financial, regulatory, and market environments. He has secured several millions of dollars in grants and loans for micro-enterprises and capital projects, particularly for women-owned enterprises.

Samuel Cate Prescott Award: Soo-Yeun Lee
$3,000 honorarium and a plaque from IFT

Soo-Yeun LeeSoo-Yeun Lee, Associate Professor, University of Illinois at Urbana–Champaign, received the 2011 Samuel Cate Prescott Award for outstanding work in food science research. The recipient of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.

Lee has developed a fundamental sensory science research program that applies sensory evaluation methods to producing health-targeted food products and that studies how to conduct sensory tests more effectively. This has led to the formulation of improved high-protein soy-based food products, as well as the application of novel ideas in sensory threshold tests. The research program has affected soy producers and the agribusiness of Illinois by enhancing the use of soybeans through understanding the physical, chemical, and sensory properties of soy-related products, and developing innovative uses for soy-derived ingredients. She has received funding from the Midwestern Advanced Food Manufacturing Alliances, private industry, and the Illinois Soybean Association. Lee’s research has helped to advance the food science discipline and improve the healthfulness and well-being of the general public. Additionally, her positive influence in the classroom is furthering her impact on the food industry as her students accept influential positions within the food industry.

Myron Solberg Award: Colin Dennis
$3,000 honorarium and a plaque from IFT

Colin DennisColin Dennis, Professor and Retired Chief Executive Officer, Campden BRI, received the 2011 Myron Solberg Award for leadership in the establishment and successful development and continuation of industry/government/academia cooperative organization.

Throughout Dennis’ career in food science and technology, he has dedicated himself to developing collaborative efforts between industry, government, and academia. During his career at Campden BRI, Dennis negotiated a government-funded energy conservation project for the food canning industry that demonstrated how companies could save on energy bills with little or no capital investment. This was accomplished more than 20 years before the current interest in energy conservation. He also initiated the employment of university students for industrial training at CampdenBRI, created an industrial training partnership program for post-graduate students, and worked with industrial and academic partners to establish a shared-cost research program between industry and government that included a university as a partner. He encouraged his staff to give lectures at collaborating universities. Dennis was the first staff member of Campden BRI to be appointed as a University Visiting Professor; subsequently three staff members were similarly appointed.

Food Technology Industrial Achievement Award: MicroThermics Inc.
A plaque from IFT

MicroThermicsMicroThermics received the 2011 Food Technology Industrial Achievement Award for its laboratory-scaled UHT/HTST Direct-Indirect Process System (DIP) with Full Automation.

For more than 20 years, MicroThermics has helped advance research and new products with companies and universities around the world. Realizing a need to study and test industrial ultra-high temperature/extended shelf life and aseptic processes in the laboratory, MicroThermics created its first laboratory-scaled process simulators. These systems use clients’ data from their own manufacturing processes to refine their operating conditions. To optimize this capability the company creates software to support different calculations. The use of the process simulator system significantly reduces the time-to-market and the developing, manufacturing, and processing costs of new products. By testing numerous batches per day rather than conducting plant trials, which are more expensive and time-consuming, users can save time and money. Formulations and processing conditions can be finalized more rapidly with the processing system. The Direct-Indirect Processing System has facilitated accelerated research and advanced technologies at the industrial, educational, and academic levels. This has advanced the quality, safety, and efficiencies of the production of food products.

William V. Cruess Award: Jeff Culbertson
$3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT

Jeff CulbertsonJeff Culbertson, Professor, School of Food Science, Washington State University and the University of Idaho, received the 2011 William V. Cruess Award for excellence in teaching food science and technology.

Culbertson’s steadfast commitment to being an advocate for students and the food science profession has made him an outstanding and innovative educator who is one of the pioneers of online teaching of food science and nutrition topics. Students have consistently ranked him in the top one percent of all instructors at each of the universities where he has taught. Enrollment in food science and nutrition courses and departmental majors in food science have dramatically increased wherever he has taught. Culbertson is a food science teaching innovator; he has been instrumental in developing several online master’s degree programs and an online certificate program that has served more than 600 food professionals throughout the United States. In addition, his commitment to food science students is evident through his participation in and leadership of the IFT Education Division.

Sensory and Consumer Sciences Achievement Award: Chris Findlay
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Chris FindlayChris Findlay, Founder and Chairman, Compusense, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

Findlay in 1986 founded Compusense to meet the demand for computerization of sensory analysis as a tool to accelerate the product development cycle. Currently, the company’s sensory software products are used in more than 50 countries on five continents and operating in 25 languages. Findlay has directed research on sensory methodologies, resulting in many published articles and presentations. Some of these methodologies, such as computerized time intensity and feedback calibration for descriptive panel training and performance monitoring, are now accepted practice within the sensory world. He has been a member of IFT since 1978.

Sensory and Consumer Sciences Achievement Award: Howard Schutz
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Howard SchutzHoward Schutz, Emeritus Professor of Consumer Sciences, University of California, Davis, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

With more than 60 years of experience in the sensory and consumer sciences field, Schutz has focused his career on taste and odor research, preference measurement and methodology, liking prediction from sensory attributes, and cognitive and context factors in food acceptance. During his career, he assembled the first sensory group in industry that employed experimental psychologists who used psychometric techniques to develop testing methodology. He also developed the food action scale (FACT) to measure liking and use characteristics of foods and beverages. While at UC Davis Extension, Schutz founded the only distance-learning certificate program in sensory and consumer sciences. Nearly 300 students from around the world have completed the program in the past nine years. He is also a visiting scientist at the U.S. Army Research and Development Command, where he helped to develop the labeled affective magnitude scale (LAM) and a scale for measuring satiety. He is currently developing methods to evaluate variations in menu information and studying the senior palate in collaboration with the Culinary Institute of America. Schutz has been a member of IFT since 1963.

Calvert L. Willey Distinguished Service Award: Herbert Stone
$3,000 honorarium and a plaque from IFT

Herbert StoneHerbert Stone, Co-founder and Past President of Tragon Corp., received the 2011 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

For more than 42 years, Stone has been actively involved with IFT. He has served on more than 25 committees, juries, and task forces. He served as IFT President (2004–2005) and served on the Board of Directors. Most notably, Stone spearheaded efforts to establish a close relationship with the Chinese Institute of Food Science & Technology. As a result, IFT has a strong relationship with its professional colleagues in China. Additionally, Stone co-founded the IFT Sensory & Consumer Sciences Division. His enthusiasm and dedication to the profession have raised the image and importance of food science around the world. Stone joined IFT as a student in 1954 was elected an IFT Fellow in 1984.

Elizabeth Fleming Stier Award: Fatemeh Malekian
$3,000 honorarium from the New York Section and a plaque from IFT

Fatemeh MalekianFatemeh Malekian, Associate Professor, Southern University Agricultural Research and Extension Center and adjunct faculty at Louisiana State University, received the 2011 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfish dedication resulting in significant contributions to the well-being of the food industry, academia, students, or the general public.

Malekian has committed her professional career to making changes in people’s attitudes toward living healthier lives regardless of race, age, culture, gender and socioeconomic background. Her research focuses on product development, chemical analysis of foods, stability, processing, packaging, and food safety. She spreads her message of good nutrition, health, and food safety through presentations, seminars, workshops, and media. Malekian provides training and leadership support for extension professionals and paraprofessionals and other individuals throughout Louisiana. Malekian’s influence is not confined to Louisiana alone; she has been an invited participant in nutrition and food safety programs in Armenia, Kenya, and Malawi. In addition to educating people about nutrition and health, Malekian has directed a project in the greater Baton Rouge, La., area where she developed a dietary assessment and intervention food questionnaire and conducted focus groups, nutrition education, and exercise classes for those displaced by hurricanes Katrina and Rita.

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2011 IFT Fellows

Saturday, June 11th, 2011

by Kelly Hensel

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows jury for those nominees who have spent all or a portion of their careers outside the United States. IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT website at ift.org .

Shai Barbut Shai Barbut, Professor, University of Guelph, Ontario, Canada, was honored for being an internationally recognized authority on meat and food safety, especially poultry further processing, the relationships between microstructure and texture, Hazard Analysis and Critical Control Point (HACCP) systems, and fiber optic sensors.
Mary Susan Brewer Mary Susan Brewer, Professor of Food Science, University of Illinois, was recognized for her outstanding contributions to the understanding of factors affecting meat safety and quality, and to student development via the courses she instructs and the IFT activities in which she participates.
Hongda Chen Hongda Chen, National Program Leader for Bioprocessing Engineering & Nanotechnology, U.S. Dept. of Agriculture/National Institute of Food and Agriculture, was recognized for his leadership and achievement in bringing nanoscale science and nanotechnology to the forefront of research, development, education, and outreach of food and agricultural systems.
Catherine Donnelly Catherine Donnelly, Professor, University of Vermont, was recognized for outstanding research and professional service to improve the safety of the U.S. food supply by forwarding scientific knowledge of the pathogen Listeria monocytogenes.
Wayne Ellefson Wayne Ellefson, Senior Client Manager, Covance Laboratories, was honored for his scientific contributions to food analytical chemistry and the food industry, as well as his many years of service to IFT.
Melvin Hunt Melvin Hunt, Professor Emeritus, Kansas State University, was recognized for his contributions to the research of meat color, pigment chemistry, and meat processing, for his excellence in undergraduate and graduate instruction, and for his administrative leadership of the university’s undergraduate food science program.
Kathryn Kotula Kathryn L. Kotula, Senior Investigative Food Scientist, Investigative Food Sciences, was honored for her ability to explain complex scientific concepts in a manner easily understood by non-scientists as a way to assist the food industry with lawsuits, processing issues, and consumer education outreach.
Malcata Xavier F. Xavier Malcata, former Dean and Professor, Escola Superior de Biotecnologia Porto, Portugal, was recognized for using pioneering approaches and outstanding scientific productivity in applying food science and engineering principles to comprehensively characterize and rationally optimize existing traditional food processes, and to create novel foods.
Herbert Ockerman Herbert Ockerman, Professor, Ohio State University, was honored for educating students from around the world, and teaching a valuable lesson to those at home: One person can change many lives.
Mickey Parrish Mickey Parish, Senior Advisor for Microbiology, U.S. Food and Drug Administration, was recognized for his outstanding contributions in juice and beverage microbiology while engaging government, industry, and academia through professional service to food science.
Phil Perkins Phil Perkins, Senior Vice President, Research, Development, and Innovation, Bush Brothers & Co., was recognized as an innovator, as a leader in the food industry, and for his ability to bring successful new products to market.
Elliot Ryser Elliot Ryser, Professor, Michigan State University, was honored for his pioneering research on Listeria, and the cross-contamination and microbial intervention strategies that can be used by the food industry, risk assessors, and regulatory agencies to better ensure food safety.
Sheri Schellhaass Sheri Schellhaass, Vice President Research & Development, General Mills, Inc., was recognized for her achievements in the food industry, her dedication to IFT and students, and her involvement in helping the people of Malawi.
Bernhard van Lengerich Bernhard van Lengerich, Chief Science Officer and Vice President, Technology Strategy, General Mills, Inc., was recognized for outstanding contributions in the advancement of food science and technology by developing and commercializing innovative new processes internationally, particularly in the field of extrusion technology.
Zata Vickers Zata Vickers, Professor, University of Minnesota, was honored for her research on the sounds of crispness and crunchiness, and on the liking, choice, and consumption of foods, and for her dedicated teaching and mentoring of sensory science students.
Rickey Yada Rickey Yada, Professor, Canada Research Chair, and Scientific Director of Advanced Foods and Material, University of Guelph, Ontario, Canada, was recognized as an outstanding international food industry leader who has made impactful contributions to food science research inside the classroom and to the food industry around the world.

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Clemens to Food Scientists: Make a Difference

Saturday, June 11th, 2011

by Mary Ellen Kuhn

Roger ClemensSpeaking Saturday night, June 11, at the Awards Celebration, IFT President-Elect Roger Clemens called on food scientists to help build a better, more nutritious food supply—for consumers in the United States and throughout the world.

“Our mission to supply safe, abundant nutritional food should compel us to develop ideas and strategies to reconcile the U.S. food supply with the Dietary Guidelines for Americans,” said Clemens.

“There are many products that we can develop using whole grains, less sugar, and seasonings other than salt, while assuring a safe and nutritious food supply. Consumer demand is moving away from shelf-stable products, so perhaps we need to reduce our focus on extending shelf life and allocate more attention to maintaining freshness,” he suggested.

As a member of the 2010 Dietary Guidelines Advisory Committee, Clemens was instrumental in supplying science-based recommendations to help shape the guidelines.

“As scientists, we have significant roles to play here,” said Clemens. For example, he pointed out that “we have the opportunity to use science to help bridge the gap between what the Dietary Guidelines recommend and the amount of fresh produce available. We can enhance existing technologies such as vertical farming, hydroponics, and aeroponics or develop new ones to increase our capacity to grow, harvest, and deliver fresh produce.”

Clemens also turned his attention to the state of Americans’ diet and health, noting that there has been an “alarming increase in the number of people with health problems linked to poor dietary choices and lifestyles.”

While the basic approach to a healthier lifestyle is fairly straightforward—eating well, maintaining a healthy weight, and getting adequate exercise—the process of developing dietary recommendations that work for everyone can be complicated. Clemens noted, for example, that “if consumers skip or limit eggs, milk, and butter to avoid saturated fat and cholesterol, they end up with insufficient intakes of choline and vitamin D and numerous other nutrients. … Those consequences could contribute to significant public health issues, particularly among populations at risk.”

Clemens also raised another major challenge confronting those charged with improving Americans’ collective public health. “Healthy food is not nutritious unless it is eaten,” he said. “Clearly, getting consumers to make healthier food choices requires more than issuing new recommendations every five years, putting up a website, and placing healthier choices on the shelves of supermarkets.”

To this end, he noted, “as a follow-up to the release of the Dietary Guidelines, IFT has recommended that we initiate a multi-disciplinary dialogue among key stakeholders from academia, government, and industry, to identify potentially effective interventions to enhance short- and long-term weight management, better understand what drives food behaviors and behavioral economics, and assess the impact of time allocation and constraints as related to food choices.”

Clemens brought his remarks to a close with words of thanks and tribute to the members of IFT. “You membership and volunteerism ensure the strength and relevancy of this organization,” he said. “Our collective expertise makes us the premier authority in food science and technology. Our knowledge makes us the best individuals to ensure that our food resources are capable of meeting current and future Dietary Guidelines, and that we continue to provide a safe and abundant food supply worldwide.”

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Protein’s Benefits Beyond Muscle Health

Saturday, June 11th, 2011

Protein has been considered a muscle-building macronutrient, particularly important for strength-building and endurance athletes. New research differentiates types of protein and identifies benefits beyond its effect on muscle (e.g., bone health, weight management, blood glucose control, heart health, facilitating the aging process, and post-exercise rehydration and recovery beverages). Hence, it is an opportune time to reconsider optimal protein intakes. The distribution of protein ingestion throughout the day and the appropriate ratio of amino acids are needed to optimize protein’s physiological effect.

On Sunday morning from 10:30 am–12:00 pm in Room 287, Session 020 Rethinking Protein Requirements and Recommendations: Beyond Muscle summarizes recent research on the benefits of protein and provides guidance on possible future recommendations. In addition, the session provides a perspective of consumer knowledge, attitudes, and beliefs, which will allow food professionals to gauge demand for amounts and types of protein in products and plan strategic marketing and promotional efforts for their products.

Douglas Paddon Jones, Ph.D., Univ. of Texas Medical Branch, will present new research on the effects of protein on health with a special emphasis on the nutritional needs of older adults and clinical populations. He will also share data on how consumers can individualize protein intakes to meet their specific needs. Donald Layman, Univ. of Ill. at Urbana-Champaign, will explore the role of protein in the treatment or prevention of obesity, osteoporosis, type 2 diabetes, metabolic syndrome, heart disease, and sarcopenia. Sheila Courington, Ph.D., Dairy Management Inc., will present insights on adults’ attitudes, opinions, and behavior relating to protein in their diet and its importance, desirability, value, utilization.

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Prestigious Speakers Offer Unique Perspectives on Food Science

Saturday, June 11th, 2011

by Toni Tarver

New this year at the IFT Annual Meeting is the Beacon Lecturer series. Two sessions will be led by two prestigious individuals who use their extensive experience and knowledge to dispense provocative opinions and cutting-edge strategies in the fields of science and technology. The two presenters for the Beacon Lecture Series are Patrick Wall and Regina M. Benjamin.

Patrick WallPatrick Wall is world-renowned for his contributions to consumer protection and food safety. Wall will be speaking on Sunday, June 12 at 4 p.m. He is an associate professor at the University College Dublin’s School of Public Health and Population Sciences. In addition to his professorial duties, Wall is the leader of a significant research project on the best approaches to risk and benefit communication within the European Union. Also, he is Chairman of the Advisory Body for the Delivery of Official Controls at the United Kingdom’s Food Standards Agency and is trained as both a veterinary surgeon and a medical doctor. Wall’s research covers foodborne illnesses and other diseases related to consumer behavior or lifestyle choices.

Regina BenjaminRegina M. Benjamin is the Surgeon General of the United States. Benjamin will be speaking on Monday, June 13 at 4 p.m. In her capacity as Surgeon General, she provides science-based wisdom on the best ways to improve the health of U.S. citizens and directs 6,500 uniformed health officers serving in global locations, working to accomplish the same. Prior to accepting her current post, Benjamin was Associate Dean at the University of South Alabama College of Medicine and Chair of the Federation of State Medical Boards of the United States. She founded the Bayou La Batre Rural Health Clinic in 1990 to provide much-needed medical services to an underserved rural fishing village and was the first physician under the age of 40 to be elected to the board of trustees of the American Medical Association. In 2002, she was appointed President of the State of Alabama Medical Association, making her the first black female president of a state medical society in the United States.

Dr. Benjamin has frequently referred to the preventable illnesses that have plagued her family, including the death of her father from complications due to diabetes and high blood pressure. “I cannot change my family’s past, but I can be a voice to improve our nation’s health for the future,” she has said. Benjamin has thus placed great emphasis on the importance of healthy dietary options as the solution to health problems linked to poor diets and overconsumption.

Both speakers will offer different perspectives on food and health, perhaps contradicting the opinions and philosophies of food scientists and technologists. Opposing viewpoints are part of what makes these lectures alluring and provocative.

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Career Fair Offers Opportunities Despite Economic Downturn

Saturday, June 11th, 2011

by Kelly Hensel

Students mingle at Career FairFood science students were out in force at the IFT Career Fair on Saturday, June 11, armed with resumes and determination. The past couple of years have proven difficult for graduating students due to the economic downturn resulting in hiring freezes and budget cuts. Joe Brately, who graduated from Ohio State in 2009, has been working at a New Balance shoe store while he continues to search for a job in product development. “I’ve been considered for jobs but either they decide to hire within the company or the funding disappears,” said Brately. His last year and a half has been frustrating, but he expressed hope that the IFT Career Fair would offer up some leads. The plethora of jobs available by the companies exhibiting at the Career Fair should present Brately with plenty of opportunities, especially since he is willing to relocate anywhere within the continental United States.

Justyna Cermeli seemed to be in the same boat as Brately. She came to the United States from Poland with a Master’s in Food Science five years ago but has found herself working in the restaurant industry ever since. This is her first IFT Career Fair and she is hoping to find her dream job in food quality management. In fact, she was very excited to learn that Leprino Foods has open positions in its Denver, Colo. location. Meanwhile, Pui Yeu Phoon came to the U.S. from Singapore for school. She is now about to graduate with her Doctorate in food science from Purdue University and is eager to find an internship in food processing. Similar to Brately and Cermeli, Phoon is very willing to relocate to wherever she can find a job, proving that the slow economy has forced students and other job seekers to be more flexible in their job hunt.

Thankfully, many of the companies with booths at the Career Fair had a number of open positions they were looking to fill. For Baldwin Richardson Foods Co., based in Chicago, Ill., this was their second year in a row at the Career Fair. This year they are looking to hire for a range of positions, such as senior food technologist, quality control, regulatory, and food safety in the Macedon, N.Y. location. According to Ellen Fox, Director of Quality Assurance, “Baldwin Richardson Foods is a small company but we are huge in what we do. … We have grown 400% over the past 14 years.” As Fox explained, the Career Fair offers them a chance to find qualified candidates for the open positions, but it also “is a chance to get out there and get some exposure with food scientists who may not know who we are.”

Nestle interviews job seekersThat is not a problem for Nestlè USA, who was also in attendance at the Career Fair. However, like Baldwin Richardson Foods, Nestlè is growing rapidly and looking for candidates for a slew of open positions. These include some new positions in Chicago, Ill., after the recent acquisition of Kraft’s pizza division. It seems that companies were just as eager to impress job seekers, as job seekers were to impress the recruiters. As Teri Meihls, Recruiter for Nestlè, said: “It’s important for us to be here and to have a presence.” And with the amount of open positions, maybe job seekers can finally breathe a sigh of relief.

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Don’t Miss the Division Poster Winners at the Networking Reception

Saturday, June 11th, 2011

by Kelly Hensel

For the second year, the Division poster finalists will be judged and award winners announced on Saturday, June 11, 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. Check out the best-of-the-best graduate student research, learn, and pass along your congratulations!

There is also still time to watch the Student Division Oral Competitions Sunday, June 12, from 12–3 p.m. Check your Program Directory for details.

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IFT Cares Volunteers Pitch in, Reach Out in New Orleans

Saturday, June 11th, 2011

by Mary Ellen Kuhn

IFT’s anti-hunger initiative, IFT Cares, gave about two dozen volunteers an excellent reason to get up early on Saturday morning, June 11. Volunteers boarded a bus at the New Orleans Hilton Riverside Hotel at 7:30 a.m. and traveled for about an hour to the Plaquemines Parish, where they worked at a mobile pantry operated by the Second Harvest Food Bank of Greater New Orleans and Acadiana.

On site, the volunteers unloaded 5,822 pounds of food—including frozen products, dry goods, and fresh produce—and packed it up for distribution to 146 clients.

IFT Cares VolunteersIFT incoming President-Elect John Ruff was among those helping out. “IFT Cares started in New Orleans in 2008,” said Ruff. “It was the first time we’d returned to New Orleans since Hurricane Katrina, and it seemed the right thing for IFT to do. I was overwhelmed by the immense need for aid. Since then, I’ve always made IFT Cares the No. 1 item I’ve signed up for at the Annual Meeting & Food Expo.”

“IFT Cares has allowed me to make a number of new friends, improve my communication and teamwork skills, and give back to the community,” said Matthew Cael, IFT Student Association President-Elect. “The benefits of IFT Cares beat those few extra hours of sleep any day.”

For volunteer Bryan DiMenna, Executive Director of QC Laboratories, taking time out to help out comes naturally. “My wife and I are pretty heavily involved in charitable activities,” he said. In fact, he met his wife five or six years ago at a Thanksgiving food drive. Now, each year at Thanksgiving the couple assembles and distributes food baskets to 20 or 30 needy families in a program they organize themselves.  

Participant Jennifer Merle, a Rutgers University graduate student, was also an enthusiastic volunteer. Back at school, she encourages members of the Graduate Student Association for food science majors at Rutgers to tackle community-service projects, so the IFT Cares event was the kind of program she relishes. “Any time there’s a community service or volunteer event, I’m there,” she said.

Wayne Iwaoka of the University of Hawaii has volunteered in past IFT Cares programs, and he appreciates the camaraderie the experience always entails. Not only are you doing something worthwhile, but “you get to meet other IFT members on a more personal basis,” he observed.

Mobile pantry volunteer Aubrey Dyer of FT Technologies in Australia is likely the IFT Cares participant who traveled the farthest to help out. Dyer, who is from Australia, got into New Orleans on Friday night, but still managed to be up bright and early to take part in the event. “I knew it would be a worthwhile cause, and I figured I’d be up anyway,” he said with a laugh.

IFT Cares volunteersThe Second Harvest Food Bank of Greater New Orleans and Acadiana is an affiliate of the Feeding America network of food banks, with whom IFT has partnered for four years on the IFT Cares philanthropic initiative.

This year’s IFT Cares program was a sellout-success with all available volunteer slots filled. On Wednesday morning, June 15, IFT Cares volunteers will spend several hours sorting and repacking food at the food bank.

If volunteering at the mobile pantry or food bank didn’t fit into your Annual Meeting & Food Expo schedule, you can still help feed the hungry. Look for the Second Harvest Food Bank of Greater New Orleans and Acadiana cash collection booth in the convention center registration area and consider making a contribution.

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Analyzing the Safety of Seafood Following the Gulf Oil Spill

Saturday, June 11th, 2011

Due to the size and persistence of the oil spill in the Gulf of Mexico following the Deepwater Horizon explosion, the methods for testing the safety of the affected seafood were inadequate and new protocols had to be designed on-the-fly, according to presenters at a Saturday morning IFT Pre-Annual Meeting Short Course on Evaluating the Safety of Gulf Seafood: Programs and Analytical Techniques in the Aftermath of the Deepwater Horizon Spill.

Steven Wilson demonstrates sensory testing of seafood at the Pascagoula laboratory.

Steven Wilson, Chief Quality Officer of the Seafood Inspection Program for the U.S. Dept. of Commerce, discussed Management Decisions for Sensory Analysis in an Emergency Environment. Scientists want to collect data, analyze it, and collect more data to get a total picture, said Wilson. In contrast, food safety professionals have to make “yes” or “no” decisions with some level of risk. The latter mindset was critical in establishing protocol for reopening areas for fishing and seafood harvesting following the gulf oil spill.

Sensory analysis became the standard test for reopening various areas; chemical analyses were also employed. At one point, nearly 40% of the Gulf of Mexico was closed to fishing, noted Wilson. Initially, the sampling program targeted 30 specifies of fish and shellfish. But it was quickly determined that the volume of samples would overwhelm the testing laboratory and sensory panelists. Instead, the sampling program focused on top, middle, and bottom feeders through the use of nets and line trawling. Protocols were developed for sample size, storage, and chain of custody.

The existing protocol called for wrapping a sample of the fish in aluminum foil on the fishing vessel and sending it to the laboratory in Pascagoula, Miss. But due to the hot temperatures in the region, many samples were showing up in the lab in a highly decomposed state. New protocols were put in place, treating the fish as if it were a commercial catch. Wilson told an amusing story of how one fishing vessel called to ask about how it should wrap a 300-lb bluefin tuna in foil.

Another challenge was training the sensory panelists. Due to the burning of the oil and the resulting odor and potential contamination in the area, it was decided that training should take place at a laboratory in Gloucester, Mass. The actual sensory testing was done at the laboratory in Pascagoula. Panelists analyzed for raw odor, cooked odor, and cooked flavor.

Samples were spiked with oil and dispersants as a QC check. This was done sparingly due to the limited availability of the seafood supply in the gulf. Even so, the testers went through about 6 million lbs of purchased seafood in two months.

It’s quite common in sensory analysis to blend samples. But this protocol was quickly abandoned with oysters as the product produced a near-gag reflex, explained Wilson.

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An International Collaborative Approach to Food Science

Saturday, June 11th, 2011

by Toni Tarver

Finding solutions to complex issues is often more productive with collaboration. Consequently, the link between food safety and nutritional quality can benefit greatly from a global cooperative approach. Session 066 Internationalization of Food Science Education and Research through Collaboration Across Academia, Industry, and Government will describe how the two issues can be addressed effectively through unified global approaches to improving education and targeted research. Speakers from the United States and China will discuss topics related to this cooperative effort. Jian Chen of Jiangnan University will discuss the world-renowned food science program at Jiangnan University and its cooperative programs with U.S. institutions of higher learning. Perry Ng of Michigan State University will present creative ways to develop dual-degree food science programs between the United States and China. Pingfan Rao will discuss specific collaborative efforts between major Chinese universities and multinational food companies. Bruce Hamaker of Purdue University will cover the recruitment efforts to attract international food science students. And Hongda Chen of the National Institute of Food and Agriculture will discuss the U.S. Dept. of Agriculture’s cooperative strategies with China for food science research and education. Session 066 will be on Sunday, June 12, from 1:30-3:00 pm in room 398.

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Sweating for a Cause at the Fun Run

Saturday, June 11th, 2011

by Kelly Hensel

Fun Run I know what you are thinking … waking up super early to go for a run in New Orleans’ heat and humidity sounds like the last thing you want to do, right? Well, believe it or not, the Fun Run, sponsored by the IFT Student Association and Feed Tomorrow foundation, is actually really fun. The 11th Annual Fun Run will take place at Audobon Park and kicks off at 6:15 a.m. on Monday, June 13. Not only do the proceeds from this 5K/3.1 mile run/walk go to undergraduate and graduate scholarships, but it offers a chance to get together with students, new professionals, exhibitors and food industry experts of all ages. And if you can’t bond through a friendly competition and desire for water and air conditioning, when can you bond?

If you have pre-registered for the Fun Run, be sure to pick up your race bib and t-shirt at the Fun Run Booth at the Fun Run booth in Hall D of Morial Convention Center on Sunday, June 12, between 11 a.m. and 4 p.m. Custom plaques will be awarded to the first, second, and third place men’s and women’s 5K winners. Collect Fun Run pledges from your peers, and you could qualify as the “Top Fundraiser” and win a Canon PowerShot digital camera, perfect for snapping pics of everyone you meet at this year’s meeting.

On Monday, registration will begin at 5:45 a.m., and the race will start at 6:15 a.m. Buses to take participants to the Fun Run will depart at 5:30 a.m. from the following hotels:

• Hilton Riverside at 2 Poydras Street from the side breezeway entrance
• New Orleans Marriott at 555 Canal Street

The IFTSA and Feeding Tomorrow gratefully acknowledge the Fun Run event sponsors:

Platinum: Michael Foods Inc., Roquette America Inc., Chicago Section IFT, D.D. Williamson, Glanbia Nutritionals, Southern California Section IFT, McCormick & Co., PepsiCo

Gold: David Michael & Co., Richmond Baking, GNT, Del Monte Foods, Symrise, Eurofins

Bronze: Kraft Foods, Coca-Cola, Maryland Section IFT, E.T. Horn Co., IFT Foodservice Division, Oregon Section IFT, Mars Chocolate North America, Western New York Section IFT, Wisconsin Section IFT

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The ABCs of BPA

Saturday, June 11th, 2011

Bisphenol A (BPA) is widely used by food processors in can linings and other packaging applications. Recent toxicological concerns have led to recommendations to discontinue many, if not all, of the current uses. Legislation at the state level has called for bans on BPA’s use in baby bottles and other food-related uses. This would require adopting replacement substances and/or procedures that have other risks. There is substantial controversy surrounding how to quantify the risks, particularly for extremely low doses resulting from package leaching. In addition, there are major differences in the alternatives that could lead to decreased product safety and shelf life.

On Sunday afternoon from 1:30–3:00 pm in Room 394, Session 070 BPA and Its Alternatives: Quantifying the Risks will discuss the impact of implementing such changes, including the likely risks of BPA at low exposures (e.g., in the range of doses likely to be encountered as a result of leaching from packaging). The symposium will also explore alternatives to BPA, an evaluation of potential low-dose risks for these compounds as well as differences in performance, and the impact on packaging and manufacturing.

Speakers include representatives from the U.S. FDA, a metal packaging association, and a consultancy specializing in chemical regulations.

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Town Hall Meeting Will Encourage Dialogue

Saturday, June 11th, 2011

by Mary Ellen Kuhn

IFT’s fifth annual Town Hall Meeting will take place from 4:45–5:45 p.m. Sunday, June 12, in Room 243 of the Morial Convention Center. As it does each year, the meeting will give those who attend an opportunity to learn more about IFT’s programs and services and to ask questions of members of the Board of Directors.

IFT President Bob Gravani and Executive Vice President Barbara Byrd Keenan will open the Town Hall Meeting with a short presentation on some of the highlights of the past year.

Those who attend will then have the opportunity to visit one or more of the three “information stations” set up in the meeting room. The topic areas for the three stations are as follows: 1) Ask the Board of Directors; 2) Section Engagement; and 3) IFT’s Certification Activities.

IFT volunteer leaders and/or staff members will offer brief remarks to start off the discussions at the Section Engagement and Certification Activities stations. Town Hall Meeting attendees will be invited to provide input, if desired, to questions posted at each of the stations.

The Town Hall Meeting is open to all IFT members.

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Michael Specter to Defend Science

Saturday, June 11th, 2011

by Mary Ellen Kuhn

Michael SpecterHis book is titled Denialism, but there’s no denying that when New Yorker writer Michael Specter takes the stage during the Annual Meeting Keynote Session on Sunday morning, June 12, his presentation promises to be provocative.

A former New York Times correspondent, Specter writes frequently about science, technology, and public health. In his book, he argues that too many consumers are adopting anti-science attitudes, rejecting childhood vaccines and genetically modified foods, for example, while rushing to embrace organic foods, dietary supplements, and natural cures. Repudiating scientific inquiry—or embracing “denialism”—takes us down a dangerous path, Specter contends, and it gets in the way of global priorities like eliminating famine and preventing the spread of dangerous diseases.

Denialism book coverThe book’s subtitle—“How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives”—further clarifies Specter’s position. Americans’ mounting suspicion of science stems from a variety of causes, Specter theorizes. These include our poor grasp of history and the difficulty of accepting a reality that used to be taken for granted: that some risk is an inevitable accompaniment to progress.

In addition to his keynote address, Specter will participate in a panel discussion with leading food industry experts on the topic, “Delivering Food Science: Changing the Image of Food Science in the Marketplace.” Martin Cole, Chief of CSIRO Food and Nutritional Sciences, and Mary K. Wagner, Senior Vice President, Global Research & Development, Starbucks Coffee Co., will also take part in that discussion. Linda Eatherton, Partner, Director Global Food & Nutrition, Ketchum, will moderate the conversation.

The Keynote Session, which will take place Sunday from 8:30–10:15 a.m. in the La Nouvelle Ballroom of the Morial Convention Center, will also feature remarks by Executive Vice President Barbara Byrd Keenan, IFT President Bob Gravani, and Martha Rhodes Roberts, Chair, Feeding Tomorrow. A year-in-review video and presentation of the IFT Food Expo Awards are also on the agenda for Sunday morning. The session is sponsored by the Corn Refiners Association.

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Kick Off the Annual Meeting with Coffee and Sunrise Sessions

Saturday, June 11th, 2011

by Kelly Hensel

Need incentive to get up early? How about free coffee and the opportunity for some bonus education? You can have it all at the Sunrise Sessions taking place from 7:15 –8:15 a.m. on Sunday, June 12, and Tuesday, June 14. There will three overview sessions offered each day. Given the popularity of the Sunrise Sessions last year, make sure you arrive early to get a seat..

Sunday’s bonus sessions are as follows (Sunday’s Sunrise coffee break is sponsored by Ajinomoto):

Nanoscale science for food: A primer
Session 6, Sunday, 7:15–8:15 a.m.
Room: 394
Track: Food Processing & Packaging

Nanoscale science, engineering, and technology are rapidly advancing and demonstrating great potential for applications in the food industry. Research is ongoing globally in various application areas, including food processing, food safety, product/ingredient development, and food packaging. The research is geared to generate a large number of new food products that could be in commerce in the near future. This symposium describes the fundamental concepts of science, engineering, and technology at the nanoscale level and discuss potential impacts. The focus is recent developments for applications in the food industry and their benefits to consumers. Also, the symposium provides a perspective of the potential risks and challenges facing nanoscale research.

Product development 101: Project and portfolio management
Session 7, Sunday, 7:15–8:15 a.m.
Room: 395
Track: Product Development & Ingredient Innovations

Product development is a project that should be established the successful formation of a concept. This session provides a tutorial on the elements of developing a project as well as the stages of project management. Speakers will share their knowledge of systematic approaches to portfolio management. The session is designed to benefit entry-level and mid-level product development project managers.

Fundamentals of sustainability for the food industry
Session 8, Sunday, 7:15–8:15 a.m.
Room: 396
Track: Sustainability

Sustainability is a trend that continues to be reflected in the business models of various companies and organizations in the food industry. It is based in three pillars: environment, economy and society. This session teaches the basics of the sustainability movement.

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Utilizing Nanotechnology to Enhance Food Safety

Saturday, June 11th, 2011

In recent years, various nanotechnology-based approaches have been explored to provide novel solutions to food safety challenges. Such solutions include nanoscale delivery of antimicrobials, novel nano-biomaterials and delivery vehicles, food processing surface modification at the nanoscale level, food polymer packaging, and interactions with food matrices.

On Sunday morning from 10:30 am–12:00 pm in Room 383, Session 017 Nanotechnology-Enabled Food Safety Interventions will present a comprehensive review of nanotechnology-based food safety intervention technologies. Four active research leaders in the field with diverse and complementary scientific approaches will discuss the newest and latest developments.

Presenter Julian McClements, Univ. of Mass., will examine how food-grade antimicrobial nanoparticles can be used by the food and beverage industry to more effectively combat foodborne diseases and spoilage. Speaker Yuan Yao, Purdue Univ., will discuss the capabilities of carbohydrate-mediated nano-constructs to prolong the efficacy of antimicrobial peptides against food pathogens. Researcher Carmen Moraru, Cornell Univ., will explore how to design and develop nano-engineered equipment surfaces to control the attachment of bacteria to food-contact surfaces.

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A Full-Course Meal on the 2010 Dietary Guidelines

Saturday, June 11th, 2011

In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard for consumers and is designed to reduce overall caloric intake, increase consumption of more nutrient-dense foods, and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science community.

Five sessions in the Scientific Program are dedicated the new Dietary Guidelines. In addition, a press conference in Room 273 on Tuesday at 11:00 am (open to all attendees) will explain the new MyPlate icon and other USDA communication initiatives.

On Sunday afternoon from 1:30–3:00 pm in Room 291, Session 074 New Dietary Guidelines: Improving Food Labels with Fats and Oils will focus on the 2010 Dietary Guidelines’ approach to fat in the diet. The guidelines have shifted the story around fat from avoiding it to including healthful fats as a significant part of a quality diet. Speakers in this panel discussion provide the scientific basis for the current guidelines for fat.

On Monday morning from 8:30–10:00 am in Room 295, Session 117 Changing the Food Environment: What Are We Doing to Implement the 2010 Dietary Guidelines for Americans? will discuss how the USDA, a food trade group, and a public education foundation are working to change the food environment and improve consumer adherence to the 2010 Dietary Guidelines. Participants will understand the comprehensive approach that must be employed by processors, marketers/advertisers, communicators, and policymakers to put the 2010 Dietary Guidelines for Americans into action.

Also on Monday morning from 10:30 am–12:00 pm in Room 295, Session 137 Translating the Dietary Guidelines for Americans to Bring About Real Behavioral Changes will discuss new consumer insights on dietary guidance along with realistic recommendations based on modern food production. Participants will be able to identify opportunities for food and nutrition scientists to work together and establish trust throughout the food chain, bringing the American diet more closely in line with current and future Dietary Guidelines.

On Tuesday morning from 10:30 am–12:00 pm in Room 291, Session 254 Is There Still a Place On the Table for Refined Grains After the 2010 Dietary Guidelines Advisory Committee Report? Rice as a Case Study will discuss how the 2010 recommendation for refined grains was developed and the evidence supporting it, why this recommendation was not included in the 2005 recommendations, and why such a blanket recommendation does not always equate to a healthy dietary pattern. Participants will learn that not all refined grains are similar in their characteristics and how overall dietary patterns influence whether inclusion of refined grains would contribute to a negative or positive physiologic response.

On Tuesday afternoon from 1:15–2:45 pm in Room 295, Session 272 2010 Dietary Guidelines Recommendations On Saturated Fat: A Case for Balanced Fatty Acid Intake Including Saturated Fats will evaluate the implications of nutrition guidance to reduce saturated fat intake and will review the evidence for a how a balanced intake of fatty acids could be critical for optimal human health. Also, the session will explore the potential health effects from changes in fatty acid consumption and the practical considerations for food companies as they manage the formulation and labeling of foods.

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Design Your Own Learning Experience

Saturday, June 11th, 2011

by Kelly Hensel

Brand new this year, we have set up a Knowledge Center, giving you a resource to learn more about IFT’s 11 key focus area and core science tracks, divisions, Trend and Solution Tours, additional educational offerings, and much more. Knowledgeable IFT staff will be on hand to event help you design a learning experience focusing on your needs to maximize your time in New Orleans. Or, since the Center will be decked out with comfy seating, you may choose to host a “meet up” and talk about scientific topics important to you or meet new colleagues. Conveniently located in Lobby G as you enter the convention center, the Knowledge Center is a great place to stop and plan your day.

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Official Preview of the IFT Annual Meeting & Food Expo

Friday, May 6th, 2011
Thanks to our special sponsor:
IFT Annual Meeting & Food Expo®
June 11–14 , New Orleans, La.
Whether it’s brunch at Brennan’s, an elegant dinner at Commander’s Palace, or a midnight snack at the Café Du Monde, New Orleans can be counted upon to dish up a first-rate food experience. And that is just one of the things that makes it a fitting setting for the 2011 IFT Annual Meeting & Food Expo®—an event that is sure to deliver five-star scientific programming, trade show exhibits, and networking opportunities when it takes place in the New Orleans Morial Convention Center June 11–14.


The menu of Annual Meeting education options is extensive. More than 100 sessions and 1,200 poster presentations are scheduled on subjects ranging from allergens to antioxidants and pathogens to process controls. The Food Expo will bring together 900-plus exhibitors showcasing innovative ingredients, instruments, equipment, and services. It’s an unparalleled forum for checking out new products and technologies and for sampling innovation-inspiring food and beverage prototypes. And it’s all set against the incomparable New Orleans ambiance of fun and hospitality.

In this newsletter—the official preview of the show—you will find more in-depth information on the scientific sessions offered, in addition to some of the new products and services on display at the Food Expo. Make sure you don’t miss out on experiencing these exciting events first hand … register today at www.ift.org/ift11.

Stay in the Know at the Annual Meeting & Food Expo
New This Year


Sponsored in part by:

On the Expo Floor
It’s hard to imagine a better way to get an up-close view of food industry product development and technology innovation than walking the floor of the IFT Food Expo. Traversing the Expo is sure to be a rich sensory experience full of new sights, aromas, and tastes as exhibitors serve up inventive food and beverage prototypes, showcase colorful new packaging, and demonstrate cutting-edge analytical and processing equipment. Be prepared for a long walk, though; this year’s Expo will sprawl across more than 200,000 sq ft of space in the Morial Convention Center and will feature 1,873 booths. The roster of 2011 exhibitors will include 110 who are new to the event.

Here’s a look at some of the highlights of this year’s Expo.

New Orleans Prototypes
Savory Flavors Shine
Whole Grains Disguised

What’s New! Debuts
What to know what’s new at the 2011 Food Expo? Well, IFT’s got an easy way to help you figure it out. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. At the Food Expo, What’s New! floor stickers will help exhibitors with featured products to stand out. Products labeled with the What’s New! logo will also be included in the new downloadable mobile phone application. Annual Meeting & Food Expo attendees will even be able to use the mobile app to vote for the best new products from participating companies. In addition, products labeled with the logo will be featured on IFT Live’s hompage and listed within a tabbed section in the printed Program and Exhibit directory available on-site.

Here’s just a sampling of the new products/services you will find at this year’s Food Expo.

New Sweeteners, Tools to Reduce Sugar
Salt Replacers, Reducers
New Equipment, Technology

Scientific & Education Programming
The Annual Meeting’s Scientific Program provides a forum for sharing knowledge and exchanging ideas on myriad food science and technology topics. It’s an ideal way to stay up to date about current research in food science and technology and its practical business applications. The peer-reviewed program is organized around key industry focus areas and the core sciences that represent the foundation of the food science discipline. The focus area tracks are as follows: Food Safety & Defense; Food Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations; Sustainability; Public Policy, Food Laws & Regulations; and Education & Professional Development. Core science program tracks include Food Microbiology, Food Chemistry, Food Engineering, and Sensory Science.

Given the fact that there are more than 100 sessions in the Scientific Program this year, here are some sessions to be on the lookout for in some key trending topics.

Nanotechnology Heats Up
Sustainability Becomes Commonplace
Dietary Guidelines Come Into Focus


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Dietary Guidelines Come Into Focus

Thursday, May 5th, 2011

In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard designed to reduce overall caloric intake, eat more nutrient-dense foods, and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science industry. Sessions that highlight the Dietary Guidelines and how the food industry can meet them include:

  • New Dietary Guidelines: Improving food labels with fats and oils (Session 74): This session will focus on the 2010 Dietary Guidelines’ approach to fat in the diet. The Guidelines have shifted the story around fat from avoiding it to including healthful fats as a significant part of a quality diet. Speakers in this panel discussion provide the scientific basis for the current guidelines for fat. The speakers address the translation of these guidelines to an appropriate diet for Americans. There is confusion on the guidelines around fat and how to incorporate healthy fats in a diet pattern. How can products be developed that meet the needs of consumers without sacrificing taste? Speakers will address how these guidelines can be used to address the demand for healthier products by combining taste and health. The discussion will include case studies that demonstrate the ways health and taste can be a part of the same food product.
  • Changing the food environment: What are we doing to implement the 2010 Dietary Guidelines for Americans? (Session 117): The 2010 Dietary Guidelines for Americans have received considerable public attention—more than any other dietary guidelines in the past 30 years. The imperative of improving public health has never been stronger, and the need for food scientists and nutritionists to join forces to combat obesity and other chronic diseases has never been more critical. Processors, advertisers, communicators, and policymakers are dedicated to significantly changing the public health landscape and helping consumers make healthier choices. The panelists describe the initiatives of their organizations to change the food environment and improve consumer adherence to the 2010 Dietary Guidelines.
  • Translating the Dietary Guidelines for Americans to bring about real behavioral changes (Session 137): After 25 years of dietary guidance, now more than ever food and nutrition scientists are looking for ways to bring meaningful change to the American diet. While the simplest solution appears to be a back-to-basics approach, the realities of modern life and the current food supply make the answer more complex. It is well-known that dietary guidance exists to optimize consumption of targeted nutrients or foods, but consumer adoption of existing guidance is low. This session involves a discussion on new consumer insights on dietary guidance along with realistic recommendations based on modern food production. Are food science professionals doing enough to help Americans?
  • Is there still a place on the table for refined grains after the 2010 Dietary Guidelines advisory committee report? Rice as a case study (Session 256): The 2010 Dietary Guidelines Advisory Committee Report places refined grains in the same category as added sugars and saturated fat. This categorization leads to questioning the role refined grains should play in U.S. diets. Moreover, the simplified categorization places all refined grains in the same category, ignoring the fact that not all refined grains result in the same physiological responses. This session explains the rationale for this categorization and what implications it holds for consumers and food manufacturers.
  • 2010 Dietary Guidelines recommendations on saturated fat: A case for balanced fatty acid intake including saturated fats (Session 272): There continues to be substantial pressure from many health and nutrition leaders to reduce saturated fat to as low as 5% even though the evidence of population-based benefit is less clear. A change in the consumption pattern of a class of fatty acids can have unexpected and unintended consequences on human health. This symposium evaluates the implications of nutrition guidance to reduce saturated fat intake and reviews the evidence for a how a balanced intake of fatty acids could be critical for optimal human health. Also, the session covers potential health effects from changes in fatty acid consumption and the practical considerations for food companies as they manage the formulation and labeling of foods.

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Sustainability Becomes Commonplace

Thursday, May 5th, 2011

Sustainability is becoming increasingly important for the food industry, as many consumers are demanding it. In fact, a Strategy One survey found three-quarters (75%) of adults surveyed agree that “eating green or sustainable foods will help me lead a life that is good for my body and the environment.” A majority of consumers say they purchase more sustainably produced food now than they did a year ago. As one of IFT’s Focus Areas, it is obvious that the “green” trend is here to stay. Here are some sessions that will offer insight into this growing movement:

  • Fundamentals of sustainability for the food industry (Session 8): Sustainability is a trend that continues to be reflected in the business models of various companies and organizations in the food industry. It is based in three pillars: environment, economy, and society. This session teaches the basics of the sustainability movement.
  • Greening of food processing and packaging technologies (Session 26): Energy consumption is a major contributor to the emission of greenhouse gases (GHG) in food processing, packaging, and transportation. Characteristics of green food technologies include recyclability and/or biodegradability of packaging material, eco-friendly transportation, and savings in water usage. Several promising food technologies for reducing impact on climate change exist: high hydrostatic pressure processing (HHP), microwave heating, ohmic resistance, pulsed electric field, electrolyzed water, ultra-violet treatment, and irradiation. HHP technology has been shown to use substantially lower energy than traditional heat processing technologies. Novel packaging technologies include plant-based packaging systems and totally compostable packages. This panel discussion focuses on possible greener approaches to technologies in processing and packaging of foods.
  • Sustainable food systems: Nutrition and the environment (Session 79): Sustainability encompasses many complex, environmental, economic, and social intersections and means many things to many people. With much of the focus on the environmental impact, there is a need to broaden the definition of what constitutes a sustainable diet: foods and beverages that are not only environmentally responsible but also promote health and wellness. This session explores multiple and overlapping perspectives that include diet, nutrition and health, agriculture land use in the face of population growth, and practical aspects relevant to consumers and families. The session also explores areas of research needed to build a coherent framework for the health of Americans, to serve families and communities, and to sustain the environment.
  • What does sustainability mean to the food industry? Part 1: Defining sustainability (Session 124) Part 2: Industry case studies (Session 142): Sustainability has many interpretations. This session defines sustainability and a second session examines case studies within specific segments of the food industry. From these two sessions, participants will gain insight into the aspects of sustainability. The first session begins with experts describing different measures being used by consumers, investors, and retailers to define sustainability for the food industry. The second session includes presentations from leaders within different segments of the food industry (e.g., ingredient suppliers/manufacturers, packaged food manufacturers, and restaurant industry) who present and discuss their efforts to achieve sustainability. Both sessions will help IFT members define and implement sustainable solutions to their food, nutrition, and health agendas.
  • Greening of the restaurant (Session 186): The roadmap to environmental responsibility for the restaurant industry follows a path of incremental steps. It is an ongoing process that continually challenges businesses to generate greater efficiencies, reduce waste, and expand their capacity to use renewable resources as new technologies and practices become available. This session reveals the latest consumer sustainability trends along with best practices and case examples from the latest industry-led initiatives. These will provide tools to help reduce the cost of running restaurant operations.
  • Sustainability: How beverage innovation award winners did it (Session 230): Winners of the 2010 Beverage Innovation Awards in sustainability discuss the processes they developed and deployed. The concepts include an innovative conveyer lubrication that has reduced water usage by 720 million gallons in 160 countries while improving sanitation, a process to create a sanitizer that has fewer issues than traditional chemical processes, and a completely renewable bottle that does not impact plant-food sources. This session focuses on the process rather than the products: how hurdles were overcome.

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Nanotechnology Heats Up

Thursday, May 5th, 2011

Nanotechnology, also known as nanoscale science, engineering, and technology, is a rapidly growing field of research and applied science that is revolutionizing various sectors of the economy including medicine, energy, electronics, and defense. There is great potential to impact the food and agriculture sector with on-going research and development in many areas. Public interest in nanotechnology as it relates to food has significantly increased in recent years. Particular interest has focused on application discoveries, potential safety implications, and regulatory oversight. Here are some of this year’s sessions that will focus on different aspects of nanotechnology:

  • Nanotechnology-enabled food safety interventions (Session 17): In recent years, various nanotechnology-based approaches have been explored to provide novel solutions to food safety intervention challenges. Such solutions include nanoscale delivery of antimicrobials, novel nano-biomaterials and delivery vehicles, food processing surface modification at nanoscale, food polymer packaging, and interactions with food matrices. This symposium presents a comprehensive review of nanotechnology-based food safety intervention technologies. Four active research leaders in the field with diverse and complementary scientific approaches discuss the newest and latest developments.
  • Inspiration from nanoscale science and engineering (Session 68): The structure of many familiar foods is often the result of self-assembly of food component molecules into nano-sized structural elements. The ability to control molecular assembly in a food matrix over several length scales will become an integral part of food product design. Future development of food products will require an understanding of the relations between nano, micro, and higher order structures and their impact on physical, chemical, and sensory properties and nutritional functionality. Food scientists and technologists in the future will find themselves ever more engaged in nanoscience and nanotechnology.
  • Designing nanoscale vehicles for effective delivery of drugs and bioactives in functional foods (Session 227): The impact of nanotechnology on the food sector is expected to be sizeable. Researchers and industry experts envision better quality and safer foods with enhanced nutritional and health benefits achieved via nanotechnology applications. The first wave of nanotech applications in foods is focused on enhanced uptake and bioavailability of bioactives. Critical developments made in the area of nanodelivery applications for drug delivery can be translated and applied in food applications. This symposium covers topics ranging from information transfer between the drug and food industries, design of nano-delivery systems for food use, and improved efficacy and bioavailability of bioactive compounds via nano-sized delivery systems.

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New This Year

Thursday, May 5th, 2011

by Kelly Hensel

The 2011 Annual Meeting & Food Expo® offers some exciting new features for attendees.

Knowledge Center: An IFT resource that will be conveniently located in the lobby of the convention center. The Knowledge Center will feature information detailing IFT educational opportunities. Staff members will be on hand to provide guidance and tips for building a personalized Scientific Program education plan. In addition, the Knowledge Center will offer Scientific Program listings broken out by track and core science topic, information on IFT groups of special interest, and guides to the Trend & Solution Tours of Food Expo exhibitors.

Regina M. BenjaminBeacon Lectures: 2011 marks the debut of a new Scientific Program feature—the Beacon Lectures. These sessions will bring two high-profile presenters to the Annual Meeting: Regina M. Benjamin, Surgeon General of the U.S. Public Health Service, and Patrick Wall, Associate Professor of Public Health in University College Dublin’s School of Public Health and Population Sciences. As “America’s doctor,” Benjamin is charged with providing the public with the best scientific information available on improving health and wellness. Wall’s research interests include foodborne diseases, lifestyle-related diseases, and consumer behaviors that are damaging to health. The Beacon Lecturer presentations are scheduled for Sunday and Monday from 4 p.m. to 4:45 p.m.

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Stay in the Know at the Annual Meeting & Food Expo

Thursday, May 5th, 2011

Accessing and sharing information about the Annual Meeting & Food Expo has never been easier and more convenient. Here’s a look at a few of the options.

Smartphone Mobile Application: Available for iPhones, iTouches, iPads, Androids, and Blackberrys, the new IFT11 mobile application is easy to download and available at no charge. It will keep users up-to-date on floor plans, exhibitors, the Scientific Program, and more. In addition, it will provide Twitter updates and offer full search capabilities.

IFT Live Show Daily: The Annual Meeting & Food Expo’s digital show daily will deliver a comprehensive overview of the event’s happenings. Check it out for reports on Annual Meeting programs and sessions, Food Expo news, competition results, and much more. IFT Live may be accessed at Internet Café terminals or through laptops, smartphones, or PDAs.

Social Media: IFT is using the social media channels LinkedIn, Facebook, Twitter (twitter/ift11), and Flickr (flickr/IFT) to communicate about event highlights and changes during the Annual Meeting & Food Expo and to allow those on-site to engage in the virtual IFT community.

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Join IFT in New Orleans in 2011

Monday, July 26th, 2010

If you thought that last year’s Annual Meeting & Food Expo was exciting, then be sure to join us this year, June 11-14, when we return to New Orleans, Louisiana.

World-class cuisine, lively music, and warm hospitality make New Orleans one of IFT’s favorite host cities to visit. Combine that with in-depth, practical scientific education; a food expo showcasing suppliers from around the world; innumerable opportunities to forge new professional relationships, and much more, the 2011 IFT Annual Meeting & Food Expo is an event you won’t want to miss.

Register today to join us in the “Big Easy.” We look forward to seeing you there!

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Drinking Coffee Regularly Reduces Disease Risks

Tuesday, July 20th, 2010

Habitual consumption of coffee has been shown to reduce the risks of cardiovascular disease, type 2 diabetes, and Alzheimer’s, according to experts at Session 253 “Emerging health benefits of coffee: Recent advances in epidemiologic and experimental knowledge” on Tuesday morning, July 20.

Frank Hu, Harvard Medical School, noted that coffee contains caffeine, numerous bioactive compounds, chlorogenic acid, minerals, and antioxidants, which may help explain coffee’s health-promoting properties. Hu referred to several studies that suggested that coffee consumption is associated with reduced risks of cardiovascular disease and type 2 diabetes. Others studies indicate that coffee consumption does not increase the risk of stroke or mortality.

Joan LindsayJoan Lindsay, Univ. of Ottawa, discussed coffee consumption and brain function, health, and disease. Studies suggest that lifetime consumption of coffee in women was associated with higher cognitive function, better memory, and less cognitive decline with aging. However, there were no beneficial effects observed in men. A large Finnish study of men and women with a 21-year follow-up found that drinking 3–5 cups of coffee per day reduced the risk of developing Alzheimer’s by 65%. The Canadian Study of Health and Aging with a 10-year follow-up found that regular coffee consumption over 50 years resulted in about a 28% reduction in the risk of developing Alzheimer’s. Cognitive decline was seen less in coffee drinkers. The health benefits of coffee on the brain may be due to caffeine, antioxidants, as well as overall vascular wellbeing.

YiFang Chu, Kraft Foods Global Inc., presented research on how coffee may protect against oxidative stress and protect primary neurons in the brain. He also compared the antioxidants levels in green versus roasted coffees.

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IFT10 Tops 21,000 Registrants

Tuesday, July 20th, 2010

A busy IFT Food Expo show floor, July 20, 2010As this year’s IFT Annual Meeting & Food Expo® in Chicago, Ill. draws to a close on Tuesday, July 20, it is obvious from the crowds that roamed the 230,000 net sq ft at Chicago’s McCormick Place Convention Center and the packed Scientific Sessions that the show was one of the biggest and the best in recent years. In all, over 21,500 food professionals (as of 2 p.m. on July 20) attended the 2010 meeting to learn and share the latest innovations in food science and technology. In addition, the IFT Food Expo was sold out with over 1,000 companies exhibiting in more than 2,100 booths.

We hope that you will join us again next year, when the IFT Annual Meeting & Food Expo® is held in New Orleans, La., June 11–14. In the meantime, if you missed anything at this year’s event, be sure to check out the coverage on IFTLive!

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2010 Dietary Guidelines for Americans to Target Obesity

Tuesday, July 20th, 2010

The 2010 Dietary Guidelines for Americans (DGA)—scheduled for release in December—will focus on recommendations for reducing obesity and improving health, stated Robert Post, Ph.D., Deputy Director of the U.S. Dept. of Agriculture’s Center for Nutrition Policy and Promotion, at a press conference hosted by USDA and IFT on Monday afternoon, July 19.

In June 2010, the USDA released the Dietary Guidelines Advisory Committee (DGAC) Report. The upcoming 2010 Dietary Guidelines for Americans will draw heavily from this report, which is unprecedented in addressing the obesity epidemic—the single greatest threat to public health in this century, said Post. Every section of the report was developed to address the challenges of obesity. For the first time, the report addresses children, whose prevalence of obesity has tripled in the past 30 years. The report discusses the relationship between dietary intake and childhood obesity and the effects of sodium intake on blood pressure.

Also for the first time, the report addresses eating behaviors, such as breakfast consumption, snacking, and fast foods, particularly in relation to weight control. It recommends that Americans shift food intake patterns to a more plant-based diet that emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts, and seeds.

The DGAC report identifies four nutrients of public concern for Americans: fiber, potassium, vitamin D, and calcium. They are singled out from a longer list of nutrients because of evidence that their low intake is directly related to health issues of public health importance. It also recommends that consumers reduce their sodium intake to 1,500 mg per day from the current goal of 2,300 mg, and it advises Americans to consume less than 7% of their calories from saturated fat. Seafood consumption is recommended; the report encourages consumption of 8 oz or two servings of seafood per week.

“One of the roles of the Dietary Guidelines serve is to stimulate product innovation,” explained Post. “Given what we have learned from the 2010 Advisory Report of the Dietary Guidelines Advisory Committee, the formulation for the future means using food science to make more healthier food choices … choices with fewer calories but are flavorful and appealing, less added sugar but are sweet and flavorful and appealing, less salt but are flavorful and appealing and safe, less fat but are savory and appealing, and more fiber but are flavorful and appealing.

“It also means incorporating more vegetables, fruits, whole grains, nuts, seeds, beans, and peas into foods, along with seafood and fat-free and low-fat milk and milk products,” he added.

The food industry has contributed greatly to meeting public health through ingenuity in processing and formulating new foods, noted Post. He mentioned how canning  and freezing alleviated vitamin C deficiencies, how fortification of grains with folic acid offset the problem of neural tube defects, and how processing and preservation increase the availability of products like seasonal fruits and vegetables year-round. “Once again, a public in need is calling on that ingenuity to contribute to a public health solution,” Post concluded.

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Gaining Perspective: The Impact of the Oil Spill on the Seafood Industry

Tuesday, July 20th, 2010

by Kelly Frederick

Since the Deepwater Horizon drilling rig explosion on April 20, in the Gulf of Mexico, the media has been fixated on the oil spill and its effects on the environment and the cleanup process. For the food industry, there has been a lot of concern surrounding the impact on the local Gulf Coast seafood industry. In IFT’s Late Breaking Session (#214) held Tuesday morning, July 20, two industry experts helped separate the media myths from the facts of the situation, and explained the true impact on the seafood industry.

Mike VoisinMike Voisin, Motivatit Seafood, began the session offering his perspective as someone dealing first hand with seafood in the Gulf of Mexico. Motivatit is one of the Gulf of Mexico’s largest oyster farming, harvesting, and processing companies. As he elucidated, in Louisiana alone there are over 17,000 commercial fishermen and there are over $2.2 billion in seafood sales every year. While Voisin knows that this is a “significant spill,” he also believes that the “pictures we see on CNN actually make it [the spill] appear worse than it is.”

Ronald KleinCurrently, 40% of Louisiana’s waters are closed to commercial fishing. What seafood is being brought in from the Gulf is coming back clean, according to Voisin. The seafood “is safe if not safer than it has ever been,” said Voisin. Ronald Klein, Alaska Dept. of Environmental Conservation, explained that due to the depth of the oil spill, the polyaromatic hydrocarbons (the carcinogenic component of oil) are degrading as they rise to the surface, which partly explains why the seafood being tested is not showing any signs of the polyaromatic hydrocarbons. According to Klein, the best way to determine whether the seafood has been affected by the oil spill is through sensory analysis—the appearance, odor, color, feel, and taste of the seafood. However, the lack of trained sensory analysts is slowing the reopening implementation process.

It is obvious that the biggest challenge that the Gulf Coast seafood industry faces now is consumer confidence. The sensationalism of the media is certainly not helping the issue, and there is an increasing need for risk communication and risk assessment. And while it may take the area two to three years to fully recover from this blow, Voisin has no doubt that it will pull through. “I’ve never met a people more resilient in my whole life,” he said.

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Changing the Conversation About Processed Foods

Tuesday, July 20th, 2010

by Mary Ellen Kuhn

As most members of the processed food industry would no doubt agree, the industry has a great story to tell but frequently is saddled with responding defensively to a steady stream of misperceptions and miscommunication about the role of processed foods in the American diet. In a session titled “Communicating the Contributions of Processed Foods and Addressing Public Perceptions” on Tuesday morning, July 20, at McCormick Place, four speakers shared their perspectives on the topic.

John Floros, Past President of IFT and Professor and Head of the Dept. of Food Science at Pennsylvania State University, set the stage for the discussion with presentation that highlighted key points from IFT’s recently released white paper, “Feeding the World Today and Tomorrow: The  Importance of Food Science & Technology.”

“Obesity is an epidemic today, but it’s not the only problem we’re facing,” said Floros. “People are looking for more diverse foods. Patterns of consumption are changing. Market conditions are growing. The population is growing, but our natural resources are very, very limited.”

Meanwhile, he pointed out, “There’s a lot of negative publicity about our food system, and particularly food science and technology. The white paper came about after an IFT task force was convened with the purpose of addressing the issue. The report begins with an historical perspective on of the food system, moves into an examination of the modern food system, and, in its concluding section, takes a look at technologies for the addressing future food supply needs,” Floros explained.

“The food system of tomorrow … needs to be science- and technology-based,” said Floros. In addition, he observed, it needs to be consumer driven, assure the health and wellness of consumers, preserve the environment and natural resources, and be sustainable.

Tom NagleThe session’s next speaker, Tom Nagle of Statler Nagle LLC, a Washington, D.C.-based consulting firm, offered a provocative prescription for improving the food industry’s image. It’s a mistake to simply respond defensively to the assault the industry endures from activists and media representatives, he contended. Instead the food industry should work to communicate a message that addresses consumers’ “higher-level” concerns, which tend to focus more generally on issues such as longevity/wellness and weight/health.

“So much of what the food industry is talking about is ‘here’s the way in which our food won’t hurt you,’” Nagle said. “We need to move ourselves up the benefit ladder to higher level benefits.”

A third speaker in the session, Victor Fulgoni, Senior Vice President of Nutrition Impact LLC, Battle Creek, Mich., presented an analysis of the contributions processed fruits and vegetables make to the diet based NHANES data from 2003 to 2006.

Processed fruits and vegetables provide about one-third of dietary fiber intake, one quarter of vitamin A, one half of vitamin C, and about 45% of potassium, Fulgoni said.

The final speaker in the session, David Schmidt, President and CEO of the International Food Information Council (IFIC), shared insights gleaned from some of the organization’s research projects. IFIC worked with a firm to come up with four positive messages about the food supply and found that after consumers were educated about these positive messages, their perceptions of processed foods were substantially more positive than prior to the educational initiative.

IFIC is working now on a communication tool kit designed to help disseminate positive messages about the food industry, Schmidt said.

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Changing the Model for Nutrition and Health Assessment

Tuesday, July 20th, 2010

by Toni Tarver

Eating for health and wellness has become very important to consumers. Yet most people’s diets are deficient in nutrients and lead to high cholesterol, obesity, and diabetes. This reality has led researchers to rethink the conventional one-size-fits-all approach to nutrition and health. In Tuesday morning’s scientific session “Nutrigenomics, Nutritional Phenotype, and Delivery of Personalized Nutrition,” presenters provided logic for personalizing nutrition and health assessments.

Ben van Ommen, Executive Director of the Nutrigenomics Organisation, presented the European perspective on research in nutrition and health. According to van Ommen, nutrition is not about curing disease; rather, it is about optimizing health. Thus, a group-study approach to nutrition is not conducive to optimizing individual health. For example, for most people, a high intake of polyunsaturated fatty acids (PUFAs) yields an increase in HDL (the good cholesterol). But for approximately 10% of the population, a high intake of PUFAs causes a decrease in HDL. For those people, consuming foods high in PUFAs would not benefit their health and could lead to adverse outcomes. Van Ommen advised that while genetics plays a role in nutrition and health studies, aspects of an individual’s environment are equally important.

James Kaput, Director of the U.S. Food and Drug Administration’s Division of Personalized Nutrition and Medicine, agreed with many of van Ommen’s revelations. Expounding on the concept of a personalized approach to nutrition, Kaput defined nutrigenomics as the integration of the study of genotypes with nutrition science and lifestyle variables. Most studies on nutrition and health are missing detailed reviews of each subject’s diet and lifestyle. Kaput advised researchers to follow subjects over time, carefully observing the environmental factors that drive diet, nutrition, and exercise: for example, cigarette-smoking, cultural influences, athleticism, etc. Genes may be integral for determining functionalities, but nutrition and lifestyle choices modify gene expression.

J. Bruce German, Professor at University of California, Davis, bridged nutrition and health assessment with food choices. “We should be enjoying the greatest health in the history of humans, but we are not,” German said. One of the greatest successes of the 20th century is that every essential nutrient for human life has been identified. That along with advancements in hygiene and medicine have combined to extend the average human lifespan to three lifetimes, German said. But because of poor dietary choices, more often than not, the quality of that extended lifespan is poor. Humans are not instinctive eaters: They don’t innately detect when they are missing nutrients, and they certainly don’t know what to eat to achieve proper nutrition. As a result, humans eat whatever they want. According to German, humans need to learn proper nutrition, diet, and exercise—beginning at a young age. Instead of offering classes in calculus and philosophy, perhaps schools should have mandatory classes on food and nutrition.

Clearly, with a more personalized approach to nutrition and health, what’s good for the goose isn’t necessarily good for the gander.

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IFTSA Competition Winners

Tuesday, July 20th, 2010

Congratulations to all the IFT Student Association 2010 Competition Winners!

And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars:

  • 1st place: Ohio State University—Coccobello
  • 2nd place: Rutgers—Ruggets
  • 3rd place: Cornell—Tamarangles

Developing Solutions for Developing Countries Competition, sponsored by General Mills and McCormick:

  • Domestic:
    1st Place National: Penn State University—CalciMelo
    2nd Place National: North Carolina State University—Famille Saine
    3rd Place National: University of Minnesota—Shakti
  • International:
    1st Place International: Bogor Agricultural University—Crantz Flakes
    2nd Place International: Bogor Agricultural University—Zuper
    3rd Place International: Brawijaya University—Fighting malnutrition through the production of artificial rice

Nutritious Food for Kids, sponsored by Disney Consumer Products:

  • Grand prize—University of California at Davis
  • First place—Cornell
  • Honorary mention—University of Arkansas
  • Honorary mention—University of Illinois

Chapter of the Year, sponsored by PepsiCo:

  • Chapter of the Year—North Carolina State University
  • Most Improved Chapter—Cornell

Undergraduate Research Paper Competition:

  • First place—Rarinthorn Thammakulkrajang
  • Second (tie)—Ashley Hart and Ambrose Chan

Thanks again to all of our Sponsors!

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Outstanding Section and Division Volunteers Recognized

Monday, July 19th, 2010

by Kelly Frederick

By the member and for the members, this is much of what IFT is about. As with most nonprofit societies, IFT relies on its members working in food science, food technology, and related professions in industry, academia, and government to volunteer their time, experience, and knowledge. Thanks to all for their contributions.

This year, IFT recognizes the following individuals who have gone “above and beyond” in either their Section or Division. Each individual has received an “Outstanding Section/Division” pin. Please congratulate the winners, and if time permits in your busy schedule, plan to get more involved this coming year.

IFT Sections are the local regional chapters of IFT. Participation in a Section provides up-to-date scientific information, along with an excellent opportunity to network and help your profession. Each Section charges nominal dues and holds meetings. In all cases, except the four non-U.S. Sections, Sections are determined by the zip code of the mailing address of the IFT member. In addition to their “home” Section, members may join as many Sections as they wish by contacting IFT.

IFT Divisions are organizations formed through interest in a specific area of food science and technology. Joining IFT Divisions provides you with rewarding opportunities to network with other food scientists with similar professional interests. To join a Division, you must first be an IFT member.

To join a Section or Division, please visit the Community link on the IFT Web site, or call 312-782-8424.

2010 Section Outstanding Volunteers:

Chicago Section Jerry Bard, Daniel Best, Mike Hosler, Atul Khare, Anna Lovis, Jan Miller, Susan Monckton, Joe Stout
Florida Section Larry E Clement
Great Plains Section Mary Ellen Wagner
Intermountain Section Jay Astle
Kansas City Section William Gladhart
Lake Erie Section Richard Hricik
Lewis and Clark Section Landon Terry
Long Island Section James Duffy, Jay Glantz, Frank Vollaro, Carol Zamojcin
Longhorn Section Hank Dres
Louisiana Gulf Coast Section Ashley Bond, Miguel Gutierrez,
Joongmin Shin
Minnesota Section Naomi Sundalius
New York Section Beth Anthony, David Horowitz, Sara McCormick, Mark Moisey, Karen Penichter
Northeast Section Ken Racicot
Northern California Maria Vargas
Nutmeg Section Nadya Antoniades
Oregon Section Jeff Clawson, Kim Hutchinson, Carri Matthieu, Sharon McFadden
Philadelphia Section Barbara Brojack, Andrea Gerstle
Puget Sound Section Chris Charles, Paul Cole, Mardi Fitzgerald, Offie Gallevo, Russ Haehl, David Lee, Megan Leifson, Tom McLean, Kirk Stallman, Jim Sutton
San Joaquin Section Erin Dormedy
South Eastern Section Adelia Bovell-Benjamin, Kristi Michele Crowe, Leslie Taylor
Southern California Section Gerrie Adams, Barbara Cadwell, Toni Gitter, Ana Gumabon, Christy Kadharmestan, Alan Katusi, Dan Rosson
Volunteer Section Virginia Mercer
Washington D.C. Section Yaguang (Sunny) Luo
Western New York Section Warren Clark

2010 Division Outstanding Volunteers

Aquatic Food Products Don Kramer, Alexandra C.M. Oliviera, Joe Regenstein, Subramaniam Sathivel
Dairy Foods Jonathan Allen
Education Denise I. Skonberg
Food Chemistry John Coupland, Ingolf Gruen, Joan King, Zhimin Xu
Food Engineering Dennis Heldman, Rosana Moreira, Cristina Sabliov, Juming Tang
Foodservice Linda Hallik
Fruits & Vegetable Products Jorge Fonseca
International Hudaa Neettoo
Marketing & Management Rachael Eavenson, Bob Gallatin
Muscle Foods Wes Schilling
Nonthermal Processing Thomas Shellhammer
Nutrition Allison A. Yates
Product Development Muhammad Asif
Refrigerated & Frozen Foods Hudaa Neettoo
Religious & Ethnic Foods Joe Regenstein
Sensory & Consumer Sciences Daniel M. Ennis, Benoit Rousseau

Section of Excellence Recipients

Dogwood
Iowa
Kansas City
Keystone
Nutmeg
Rocky Mountain
Southern California
Wisconsin

Certificate of Merit Recipients

Central New Jersey
Louisiana Gulf Coast
Minnesota
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