content tagged as Roundtable

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This session will be open to discussing challenges and opportunities relating to state regulations affecting production, food safety, and product development resources of cannabis edibles.

In the 36 months since the states of Colorado and Washington permitted the sale of recreational cannabis edibles to adults in a regulated market, the edibles segment surprised many with unexpected growth. An estimated 2,500 cannabis infused packaged food products have been launched with current sales estimated at $269 million. The over 50% growth rate of this segment is uncontemplated and is creating challenges for state legislators, the nascent edibles industry, and food science.

Brief, informal surveys, and commentaries from IFT members as well as members of the industry place IFT in the position to be a source of thought leadership in the core areas of food science:

• Consumer Testing/Product Development – Early, limited surveys challenge any existing stereotype for cannabis edibles consumers. The average consumer is over 38 years old, professional , and may select their edible products for well-being, pain relief, or anxiety reduction. Consumers appear to apply a self-care paradigm, mirroring the earlier motivations found in functional foods.
• Food Chemistry – Edibles manufacturers have few resources of information on ingredient interactions with psychoactive (THC), or non-psychoactive (CBD, CBG) cannabis components. Manufacturers can assay for content, yet have little scientific guidance on the edible’s stability or effects.
• QA and Controls – The cost and nature of THC and other extracts create unique unit-operations challenges. Batch volumes are extremely small with validation complicated by high testing costs and unclear tolerances.
• Food Safety – Cannabis extracts require almost complete traceability and process controls to assure safety from contaminants. The finished edibles products may obligate the development of new preservation methods. The area is wanting a consensus resource on best practices.
• Regulatory – State-by-state legalization efforts require the respective legislatures to recreate edibles rules and regulations from zero. State legislators lack expertise since food safety and labeling has been federally administered for over 100 years. Complicating the issues is the fact that legal edibles manufacturers have no national scientific organization to advocate for best practices.

The IFT17 cannabis edibles informal session is intended as an initial discussion area with no pre-set objective. The session however, should:
1. Serve as a meeting area for interested professionals
2. Be the starting point for working and expert groups, if determined to move forward
3. Maintain focus on IFT Promises and Values: serving as a convener of people and ideas to be a source of influence and thought leadership.

The sudden creation and rapid scale-up of a cannabis edibles product segment has caught many of our institutions unprepared. The IFT community is well positioned to serve as an advocate for a science-based approach to this new area.
Do you survive or thrive in times of change? How can you maintain or re-gain your confidence after a fall? Do you have the passion and perseverance to reach your personal goals? This session will focus on the importance of grit and resilience in your career. Through active participant engagement and sharing from a panel of presenters, participants will learn strategies and insights to overcome obstacles, and succeed in today's challenging and ever-changing career landscape.
New requirements for the food industry and new authorities to enforce these requirements: the Food Safety Modernization Act (FSMA), signed into law in 2011, affects every entity that produce, import, distribute, manufacture, and transport of food, not only for the US food industry members but also for foreign suppliers. This roundtable is a collection of testimonials from academia, industry, and the consumer’s perspective. All parties will offer their experience and they will illustrate and report how this complex regulation has impacted their daily professional life.

Dr. Fadi Aramouni from Kansas State University will give an overview of training and engaging activities for small and medium size processors organized by the Food Science Institute at KSU. Dr. Peyman Fatemi will offer the industrial perspective on how the preventative controls for human food rule has really changed the game of prevention of hazards, and finally, Dr. Melinda Hayman will report the stakeholder perspective and commitment to FSMA rules for produce safety, foreign supplier verification, and third-party accreditation.
As food industry professionals, we have immense stake in shaping scientific decisions and championing science-based innovation. Newer technologies, newer ingredients or newer products often rely on scientific or engineering breakthroughs to come to fruition. At a time, when resources are limited and speed to market has to be balanced with scientific rigor, success of R&D organizations increasingly rests on making the right strategic bets as well as taking calculated entrepreneurial risks. How such decisions take shape in organizations big and small and public and private, is the main focus of this symposium. Technical leaders from diverse R&D organizations, such as CPG companies, ingredient houses, small-entrepreneurial companies, consultants, and government organizations will share their perspectives on setting strategic scientific direction. In addition, discussion will delve into the role of scientific community in driving strategy, scientific-enablers of innovation, implications of fast changing consumer behavior, harnessing supplier-manufacturer partnerships, and leveraging adjacent scientific disciplines.
This session will use a roundtable discussion format to (1) cover the foundational knowledge required in undergraduate sensory science curriculum, (2) uncover the professional skills needed as a sensory professional in the real world, and (3) discover the innovative visualization techniques to present sensory data. Each topic will begin with a short 10-m presentation by our three presenters, followed by a 15-m facilitated focus group discussion session where we will generate more ideas in each of the three areas. All the ideas collected from the discussion session will be written up to be submitted for a publication in the Journal of Food Science and Education.