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

content tagged as Product Development & Ingredient Innovations

1 - 10 Results out of 16

Plant-based protein offerings are changing the character of the meat department. 

Recent Developments in Application of Membrane Filtration Technologies for Cheese and Beverage Manufacture

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

Where: McCormick Place - S502AB

In recent years, membrane technologies have been widely used in the manufacture of various foods and beverage products. Per recent announcement from the Food and Drug Administration (FDA), ultrafiltered (UF) milk will be permitted in the manufacture of Standard of Identity (SOI) cheeses. This opens-up very exciting opportunity for cheese manufacturers. This symposia will provide a platform to discuss a range of opportunities and challenges for application of membrane technologies in the cheese industry as well as in the wider food industry. The symposium will also cover the regulatory aspects of this technologies in various product categories.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Clean Label Product Development: Balancing Consumer, Regulatory, and Science

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Waldorf

For many consumers, clean label has become the norm. For others, clean label may only inform a part of their purchasing decisions. In this course, we will look to uncover the nuances that exist between different consumer personas and the impact this has on different clean label purchasing behaviors and the implications for manufacturers.

While consumers want many different things when it comes to clean label, it is imperative that manufacturers understand the regulatory and legal guidelines to minimize and eliminate risk. This is a challenging task considering the ingredient landscape for delivering against consumers clean label requirements continues to evolve. As part of this course, you will interact with a consumer panel, and hear directly from brand representatives about overcoming the challenges of going clean label.

Program Focus:
  • Product Development & Ingredient Innovations
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Technical Service
  • Sales & Marketing
  • Regulatory/Legal
  • Sensory & Consumer Science
  • Education (Students, Teachers, Educators)
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION:click here to register.
Premier Member and New Professional Members $ 690
Networking and Engagement Members $ 780.00
Non-Members $ 865.00
IFT Student Member $ 300.00

All prices will increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
The Ice Bucket Challenge to Develop New Food Technology Platforms

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

Where: McCormick Place - S402AB

Most of the development and feedback from consumer research in new product platforms has evolved after the launch of beverage home appliances, however innovative platforms are emerging in the market and along with them the challenge of assessing the relevant attributes of the innovative product platform. Limitations when looking for appropriate reports, literature, methods and comparisons among different markets, limits the strategy of product launches and therefore opens the opportunity to scout/screen new experiences and attributes that consumers are looking in innovative product platforms across countries. The session includes the scouting of product market data, buying drivers, new product line concepts, and product dynamics.

Additionally, alternative nutritious ingredient sources are of the most importance due to the foreseen sustainable limitations of nutrients coming mainly from animal origin. Therefore the search for alternative highly nutritional sources and the development of new products with such ingredients, are one of the main drivers to fulfill the gap of innovative products with a high nutritional value. Additionally, fresh products, such as ready to bake products are highly desired by the consumer because they are commonly less processed food. As nutrition, flavor, and mouthfeel are the most important characteristics for product likeability, this opens the opportunity to develop new product lines and appliances that can deliver nutritious and delicious meals. This session summarizes the opportunities/challenges in the development of new food technology platforms and the scouting of consumer preferences on healthy, nutritious products.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Hot Topics Session: Clearing the Haze: An Overview of the Edible Cannabis Scene

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

Where: McCormick Place - S404D

Introduction to the regulatory environment of the cannabis and edibles industry and the product development challenges they face.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Formulating for Function: Winning Nutrition and Consumer Preference on Food Product Development using Dietary Fiber, Hydrocolloid, and Starch

When: Saturday, 07/14/2018 through Sunday, 07/15/2018, 08:00 AM - 05:00 PM

Where: Hilton Chicago, Room: Continental B

Nutrition and texture ingredients, dietary fibers, hydrocolloids, and starches are primary components in developing food products with the desired nutrition and texture. With all the choices available, selecting the right ingredients for your product can be challenging. This 2-day interactive course will provide guidance on the use of dietary fibers, hydrocolloids and starches for food product design by learning about structure-function relationships, relevant regulatory aspects, and hands-on demonstrations. This course will emphasize providing preferable taste and texture while 1) satisfying consumer demand for a clean label with natural ingredient technologies, and 2) improving nutritional value through current and emerging dietary fiber technologies.

Program Focus:
  • Product Development & Ingredient Innovations
  • Food Health & Nutrition
Appropriate for Intermediate-Level Professionals In:
  • Product Development
  • Research & Development
  • Processing Development
  • Nutrition
  • Sensory & Consumer Science
Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

REGISTRATION: click here to register.
Premier Member and New Professional Members: $690.00
Networking and Engagement Members: $780.00
Non-Members: $865.00
IFT Student Members: $300.00

All prices to increase $100 after June 1.

As part of your registration, you will receive course materials, lunches, refreshment breaks, and a certificate of attendance. Course presentation materials are distributed electronically; bringing your laptop or tablet is recommended.
Establishing the Safety of Cellulose Nanomaterials for Food Related Uses

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

Where: McCormick Place - N427D

Nanocellulose research is a topic of increasing interest in multiple fields due to its unique physical properties derived from their nanoscale size such as the high viscosity. However, the use of nanocellulose in food applications has not been approved by regulatory agencies due to questions about its safety and health implications. This session will cover up-to-date information in processing and characteristics of nanomaterials, their behavior in the human GI tract, and the results of toxicity studies. The session will also discuss ongoing and future studies required for regulatory agencies to approve nanocellulose for use in food related applications.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
From Lab to Fork: The Emergence of Cellular Agriculture

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - N427D

“Cellular agriculture,” the ability to produce agricultural products, such as meat, eggs, and milk through the use of biotechnology and cell culture and without the use of animals per se, is being touted as the next big breakthrough for ensuring a sustainable, safe, and ethical food supply. Meats produced via cellular agriculture have been given various monikers such as “cultured meats,” “animal-free meats,” “clean meats,” and “lab-grown meats,” to name a few. As this field of research emerges, it is conceivable that these cultured products could become commercially available in the near future. What are some of the regulatory challenges that will be faced by companies wanting to bring these products to market?

The market introduction of products developed via cellular agriculture poses a myriad of questions from a regulatory perspective. For example, what level of regulatory oversight will be needed? How will it be ensured that these products are safe? Will these products have to be nutritionally equivalent to their conventionally-obtained counterparts? How will they be labelled? When genetically modified (GM) foods were first developed and brought to market, existing regulations had to be adapted and new regulations had to be promulgated and, in some jurisdictions, GM foods continue to be contentious. Similar developments are likely to be needed for the commercialization of products obtained via cellular agriculture.

This symposium will begin with an overview of cellular agriculture: what it is, and the methods and technologies used to develop cultured animal products. The stakeholders involved in advancing the research and development of cultured animal products will be shared, in addition to the challenges associated with the progress of research in this area. Whether the existing regulatory framework in the United States for bringing food products to market can be adapted to support the commercialization of cultured animal products will be discussed, in addition to foreseen regulatory challenges.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
Hot Topics Session: Technological Advances and New Insights into the Emerging Insects as Sustainable Food Ingredients Industry from Farm to Table

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

Where: McCormick Place - N427ABC

This symposium will highlight the latest in cutting edge research and the state of the new industry developing insects as sustainable food ingredients and a family / suite of new commodities for the food industry (protein isolates and extracts, whole insect based ingredients such as cricket powder, oil, fiber, and bioactives, etc.) We will offer information to stake holders on the latest research and technology development in insect farming, processing, functionality evaluation and product development. We will also provide late breaking cutting edge research on insect genomics and transgenic insect development for newer and improved lines of farm raised insects (crickets, mealworms, etc.) for more efficient delivery of nutrient dense insect based food products and disease resistant insects.
Development of New Pet Food Ingredients: Understanding the Science and Regulations That Lead to Success

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

Where: McCormick Place - S402AB

The opportunity for new ingredients intended to improve the well-being of both companion animals and livestock has been growing rapidly. Marketing advantages have been guiding research into these functional ingredients, however, there must be an understanding of the challenges that come with altering diets and meeting adequate nutritional requirements for the target animal. In addition, novel animal food additives can introduce new analytical challenges that must be overcome in order to ensure safety and consistency of the added ingredient. Finally, regulatory challenges that are unique to animal food need to be appreciated when developing the path forward for new ingredients. There are distinct differences between GRAS and food additives in the need for publicly available data, consensus of opinion on safety, historical and background use, and proprietary position that make choosing the right path critical for success. Equally important is the understanding that dietary supplements do not apply to animal feed and ingredients which are intended to affect structure/function of the body other than having a nutritional impact make the new product fall under the regulatory classification of “new animal drug.” These nutritional, analytical, and regulatory issues will be explored in depth to provide the attendee with a good understanding of the challenges in animal ingredient development.



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