Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as Food Processing

1 - 10 Results out of 10
Recent Advances in Dairy-Based Novel Ingredients and Their Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 09:05 AM - 10:05 AM

Where: McCormick Place - S403AB

Success in our industry lies in constantly adopting new and emerging technologies for new product development, quality improvement, and to overcome limitations of current practices. Dairy industry, academia, and government organizations are proactively conducting research in the area of several new technologies and generating novel ingredients and technologies. Recently several new ingredients have emerged as a result of newer technologies, such as separation, extraction, fractionation, modification, etc. These ingredients are considered as game changers for dairy foods and beverage applications. This symposium will highlight novel dairy ingredients, such as edible films, whey permeate, lipid-protein concentrates, etc. The audience will have an opportunity to get firsthand information from the eminent researchers from industry, academia, and the USDA.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
High Pressure Processing of Meats: Validation and Pathogen Destruction as Influenced by Formulation and Processing

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

Where: McCormick Place - S404A

Understanding validation requirements is critical in effectively designing products that assure corporate and regulatory food safety objectives can be met. This session will focus on understanding validation requirements from the FDA perspective and then continue with examples of screening and validation experiments designed to explore the impact of product formulation and processing conditions on microbial kill and food safety in meat based products. A thorough understanding of product characteristics potentially impacting efficacy of high pressure processing is ultimately critical in providing a robust food safety program.

The symposium begins with a review of FDA regulatory expectations concerning the proper design and execution of HPP validation experiments, including identification of critical variables along with guidelines for monitoring and reporting, and end with a review of the key elements of a thorough validation report. The next session will focus on experiments designed to elucidate the impact of formulation and processing conditions on pathogen kill in raw ground meat pet food products. Recent research on the impact of additional hurdle technologies utilizing antimicrobials, natural essential oils and herbal extracts to synergistically enhance microbial kill in the high pressure processing of meats will be reviewed. The final session will review a series of validation experiments designed to explore the impact of formulation, ingredients, and processing conditions with a stated objective of achieving a minimum 5-log Salmonella inactivation in a raw chicken pet food product.
Improving Microbial Safety of Fresh Produce: Pilot Plant and Commercial Scaled Studies and Related Agricultural Economic Analysis

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N426C

Fresh and fresh-cut produce has been linked to outbreaks resulting from bacterial, viral, and protozoan pathogens infection in the last 20 years. Since 2011, the Food Safety Modernization Act (FSMA) authorized the U.S. Food and Drug Administration (FDA) to issue regulations for fresh produce processors that would require establishment of preventive controls for potential food safety hazards in their products. In addition, United Fresh Produce Association just published a guideline for fresh-cut produce processors to involve three options to prevent cross-contamination during produce washing process including: (1) apply a pathogen surrogate for the microbial hazard and verify that cross-contamination is prevented by the antimicrobial wash; (2) use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case scenario; and (3) validate the placement of the sensors in the processing equipment. The dynamics of processing conditions applied by various produce growers are more complex than laboratory conditions. Meanwhile, the new FSMA gives small farms and direct-market farms who sell produce locally the option of complying with state regulations; provide the US-FDA with the authority to exempt farms engaged in low or minimal risk processing from new regulatory requirements; reduce unnecessary paperwork and excess regulations required under the preventative control plan; and exempt farmers from extensive traceability and recordkeeping requirements. Therefore, it is crucial to ensure that both industry scale and locally grown fresh produce producers/growers are equipped with scientific pilot plant validated information, which are closer to real-life scenarios. Besides, the most recent USDA-NIFA RFA specifically identifies the development of economic incentives that lead to improved food safety including fresh produce safety as one of its key priorities. The agricultural economic cost-effectiveness analysis will provide direct and early identification of major economic factors that impact the adoption of the pathogen control strategies during fresh produce processing. This session will begin with an overview of key factors affecting bacteria survival and transfer during tomato and leafy green post-harvest washing processing in pilot plants. Following that, an industry scale in-plant validation study of antimicrobial application in various fresh produce processes and the application of pathogen surrogate will be discussed. In addition, a “three-step” washing process to control foodborne pathogens on fresh produce and storage bins in West Virginia local community will be presented. Finally, an analysis of economic feasibility of control strategies to improve microbial safety for fresh produce will conclude the session. The invited speakers include a food technologist, food microbiologist, food industry consultant, and agricultural economist, and represent expertise from the food industry, government research institutions, and academia.
The Future of Food Packaging

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404A

The future of food packaging concerns the consumer packaged food industry as well as business-to-business commerce in the case of food ingredients, as well as shipments of foods in intermediate states of processing for consumers. The future of food packaging relates to how packaging technology will be applied to extend the shelf life of food and decrease food waste while being competitive and meeting business-to-business as well as business-to-consumer needs. Future food packaging must be meet technical needs of a changing food supply, consumers’ buying patterns, and changes in complex supply and value chains. This session will not review past technologies in place; but, instead address emerging, future/pending food packaging technologies related to: sustainable packaging to align with the circular economy, meeting the needed of altering venues such as e-commerce, intelligent packaging to benefit the value chain, active packaging, and package design.

This topic is relevant to food industry professionals looking for innovations, development pipeline context, and competitive advantages, as well as researchers searching for alignment of their research to new packaging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
Advances and Implementation in Ultraviolet Light Technology in Beverage, Dairy, and Grain Applications

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S404A

Ultraviolet (UV) light has been used for decades for disinfecting water, and is broadly applied in Europe and North America. But until recently it has not been adopted for opaque fluids such as liquid foods and beverages. Recently, successful application in juice treatment has demonstrated the feasibility of UV for treating these fluids, and UV technology has started to emerge as a promising non-thermal preservation processes for other beverages. As a non-thermal, non-chemical disinfection technology, UV is anticipated to have minimal effects on product quality, flavor, and nutritive content. UV treatment is effective against food and water borne pathogens, spoilage microflora, spores, and can control pathogen levels to comply with regulatory requirements. The challenge remains that the range of optical and other properties of beverages is extremely broad. Also, each disinfection process may have different microbiological targets, meaning that each UV process has to be developed individually using specific system designs. In each application, three factors must be assessed: the treatment level required for the necessary reduction in target pathogen levels; the impact on product quality; and the regulatory requirements.

UV treatment may also be applied to destroy pathogens and chemical contaminants on solid surfaces, and UV is often used in laboratories to inactivate pathogens in fume hoods. Recently UV has been considered for treating surface toxins on grains, but in this application there are significant challenges in ensuring uniform treatment of an opaque, irregular object. In spite of this, recent research has shown promising results in this application, achieving significant reductions in mycotoxins on the surface of grain. Ultraviolet (UVC) light at 253.7 nm has shown promise as a non-ionizing postharvest strategy for the reduction of fungal and mycotoxin loads on both artificial and grain surfaces. Since the challenges of implementing UV are both theoretical and practical, this symposium has been designed as a collaboration between academic, government research, and UV industry experts. This symposium will briefly introduce the fundamental principles of UVC light germicidal effects and present approaches for evaluation of product and process parameters in applications of this technology for liquid foods and solid surfaces.

The first focused presentation will address the commercialization of UVC light application for non-thermal pasteurization of water in the dairy industry and requirements for regulatory compliance with the Pasteurized Milk Ordinance that governs the production of Class A dairy products. The second presentation will discuss UVC disinfection for beverages with low UV transmittance, focusing on juices. The effect of fluid optical properties on achieving required log reduction of food-borne pathogens will be discussed, and inactivation of relevant pathogens will be demonstrated. The third presentation will discuss the application of UV treatment for grain, in order to destroy mycotoxins on the food surface. The presenter will discuss results of a feasibility study of UVC light application to reduce fungal growth and mycotoxin loads on the surface of stored corn and wheat, and detail the challenges of UV treatment of UV treatment of irregular shapes.
Emerging Drying Technologies for Efficient Manufacture of Dried Ingredients for 3D Food Printing Application

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

Where: McCormick Place - S404A

The proposed symposium is the continuation of a very well received symposium held at the IFT Meeting and Food Expo 2017 in Las Vegas, which attracted a significant number of participants. This symposium will further identify, describe and discuss emerging drying technology platforms suitable for efficient manufacture of high quality dried powders as ingredient for development of new food products with the application of 3D printing technology. Depending on 3D printing techniques (powder-based or liquid-based), the powders can be used as a suitable ingredient in its current form or hydrated into a slurry/paste in combination with other ingredients to prepare for a printable ink. The focus is on the development and application of cost-effective emerging drying technologies and their effect on the characteristics of the final product or during usage. These include but are not limited to: drying processes and their influence on product behavior and performance, the effect of emerging drying methods on the microstructure development of food products, ultrasound assisted low temperature drying of food materials for 3D printing applications, and extrusion porosity technology (EPT) drying process for manufacture of porous dried powders. These technologies and their influence on product characteristics will be discussed by internationally renowned experts from research organizations, academia and industry, focusing on process design, optimization and modeling, energy efficiency, and cost-effectiveness of the process, and impact on product quality attributes. The symposium is being organized by Dr Henry Sabarez (CSIRO); and Dr Pablo Juliano (CSIRO).
Fried Foods in Developing Countries: Consumption, Enrichment, and Optimization for Fat Reduction

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

Where: McCormick Place - N427D

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



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Innovation in Hybrid, High Pressure Thermal Processing for Commercial Manufacturing of Premium Ready-to-Eat Foods and Beverages

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

Where: McCormick Place - S404A

High pressure processing (HPP) is a well-established technology that has successfully carved out a niche in commercial food and beverage manufacturing. However, HPP applied at cold-ambient temperatures is limited in its ability to inactivate all microorganisms, and most notably, cannot inactivate microbial spores. For this reason, HPP cannot be used to safely manufacture products where spores are a concern and is therefore not reaching its market potential. High pressure thermal processing (HPTP), a hybrid-HPP technology simultaneously applying pressure and heat, can inactivate microbial spores and presents an exciting opportunity for innovation in the shelf- and chill-stable, low-acid food categories; particularly in the ready-to-eat meal category. Products with fresh-like attributes, extended shelf-life, and a reduced requirement for chemical preservatives and/or detrimental thermal processes, are examples of why HPTP is an attractive alternative to established approaches used for the preservation of low-acid foods. And while HPTP research dates back some 20 years, developments necessary to enable commercial adoption have been lacking; in particular, engineering developments to make available commercial-scale HPTP systems. Further, translation of fundamental research regarding spore inactivation and the formation of food processing contaminants into tangible information that underpins the development of safe commercial-scale processes has been similarly absent. An additional hurdle to the commercial application of HPTP has been the identification of suitable packaging materials that not only withstand the process itself, but provide suitable barrier properties throughout the shelf-life of the product. However, as the presentations in this proposed symposium will demonstrate, these barriers to commercialization are about to fall, unlocking significant market potential for the delivery of premium and high-quality/value products.

The proposed talks in this symposium will be presented by leading experts from industry. The symposium has been organized, and will be moderated, by Sandra Olivier (CSIRO) and Dr Kai Knoerzer (CSIRO).
Industrial Adoption and Validation of High Pressure Based Minimal Processing Technologies

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

Where: McCormick Place - N426C

Consumers demand mildly-processed foods with enhanced safety, extended shelf-life, and fresh-like quality attributes. High pressure processing enables the food processors to pasteurize or sterilize food products with extended shelf life, develop cleaner label products and reduce food waste. Speakers representing academia, equipment manufacturers and the food industry will discuss high pressure technology principles, high pressure equipment design, and selection and operation for industrial practices. Approaches for microbial validation of high pressure processed foods as well as selection of suitable surrogates for high pressure processed products will be discussed. Practical considerations while formulating products for high pressure processing will also be reviewed.
Blending Science and Craftsmanship: Perspectives on Meat Culinary Innovations

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S403AB

Meat and muscle foods have been an integral part of human diet since pre-historic times. The development of meat products from a fire-wood prepared grilled meat to a salt rubbed cured meat, and even further to fermented artisanal and charcuterie-type products showcase a great deal of craftsmanship in food industry. As science and technology progressed, our abilities to understand the complexities of these culinary practices and unraveling the mechanisms behind enhancing the quality attributes and specific traits in each of these culinary practices also emerged. More importantly, recent research studies from Purdue University has revealed the effects of dry aging in beef from a deeper technical perspective. Raw material quality changes have deeply impacted the culinary decisions in the processed food sector and sharing practical tips would be advantageous to future product development efforts. Fabrication efforts from industry shows the hidden potential in the raw material for further value addition and a quality eating experience. Culinary ingredient sector has also witnessed a leap in innovation and process optimization past decade, especially with attempts to create and cater bold and global eating experience. This has tremendously influenced the food industry to create uniform flavorful products on a larger scale. We are at a juncture where on one hand clean label trend is driving the product development efforts while the niche market for artisanal meat products are also ever-increasing. Documenting the science behind culinary approaches and various processing techniques along with deeper understanding of inherent variables will enhance the knowledge of food scientists to look outside-the-box for innovative solutions on product and process developments.



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