Prepared Foods' R&D Applications Seminar Chicago

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Wednesday, August 2


7:30 am - 8:30 am

Breakfast Buffet


8:30 am - 9:10 am - Concurrent Sessions

Track 1 - Formulate to Add Protein

Formulating with Gelatin & Collagen Peptides

PB Leiner USA

Track 2 - Focus on Flavor

Natural Flavors – A CFR Persepctive

Flavor Dynamics Inc.

Track 3 - On-Trend Beverages

Beverage Texture: Use of Instrumental Techniques

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Ashland Specialty Ingredients

Track 4 - Formulate to Add Fiber

Pea Hull Fiber – Scientifically Supported, FDA and Health Canada Approved

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Best Cooking Pulses

Track 5 - Formulate to Reduce Sugar

Third Generation Stevia

Nascent Health Sciences

 

 

 

 

9:15 am - 9:55 am - Concurrent Sessions

Track 1 - Formulate to Add Protein

A Novel Protein Ingredient for Your Next Innovation

Parabel USA Inc.

Track 2 - Focus on Flavor

The Tool Box of Possibilities

Knechtel

Track 3 - On-Trend Beverages

Pea Protein & Corn Soluble Fiber in Non Dairy Milk & Juice Applications

Roquette America

Track 4 - Formulate to Add Fiber

The Functional Properties of Gum Acacia

Alland & Robert for Farbest Brands

Track 5 - Formulate to Reduce Sugar

Sugar Alcohols for Sugar-Free Confectionery Applications

Roquette America


10:00 am - 10:25 am

Exhibits and Refreshments


10:30 am - 11:45 am

Applications Lab A

Applications for the New FDA Sugar Labeling Laws

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Tree Top Inc.

Applications Lab B

 

 


11:50 am - 1:00 pm

Lunch


1:00 pm - 1:40 pm - Concurrent Sessions

Track 1 - Formulate to Add Protein

Clean Taste Pulse Ingredients: Functional and Flavor Solutions for New Application Areas

Ingredion Inc.

Track 2 - Focus on Flavor

Evolution of Plant Based Diet and Impact on Flavor Application

Innova Flavors

Track 3 - On-Trend Beverages

Stabilization of Ready-to-Drink Protein Beverages

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Ashland Inc.

Track 4 - Formulate to Add New Functional Ingredients

Novel Plant Based, High Temperature Resistant Probiotics For Your Next Food Innovation

Imagilin Technology

Track 5 - Formulated to Reduce Sugar

Formulating Food and Beverage Products with Honey

National Honey Board


1:40 pm - 2:00 pm

Exhibits and Refreshments

 


2:00 - 2:40 pm - Concurrent Sessions

Track 1 - New Color Considerations

Coloring Dairy Shouldn’t be Scary: Successful Coloration of Dairy Products

DSM

Track 2 - Focus on Flavor

Advantages of Bioconversion Technology in the Production of Flavors and Sweeteners for Use in Food Products

Conagen Inc.

Track 3 - On-Trend Beverages

Improving the Taste, Texture and Nutritional Profile of Dairy Alternatives

Jungbunzlauer

Track 4 - Weight Managment

Weight Management's New Paradigm

Prepared Foods Magazine

Track 5 - Formulate to Reduce Sugar

Reb M- Next Generation Stevia Sweetener

Ingredion Inc.


2:45 - 3:30 pm

Keynote: What's Next in Beverages and Better-for-You Ingredients

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Speaker: Andy Dratt, Chief Commerical Officer, Imbibe Read bio