Agenda
- Wednesday October 6th
- Thursday October 7th
| 7:30 - 8:30 am | Breakfast Buffet | ||||
| 8:30 - 9:10 am |
Keynote Address: Consumers and Heart Health - Speaker: Barbara Katz, President, HealthFocus International - Barbara Katz discusses consumer concerns about heart health, a concern borne of an aging Baby Boomer population. Katz will reveal data from the comprehensive HealthFocus Trend Study on shopper health and nutrition attitudes, as well as details from the HealthFocus Sodium Study. Explore consumers' level of understanding, willingness to take action to improve heart health, and ingredients of interest, while also delving into consumer interest in such ingredients as Omega-3s and their understanding of topics such as trans fat and sodium. |
||||
|
Flavors & Colors
|
Product Development Advances
|
Healthful Foods & Beverages
|
Emerging Ingredients
|
Beverages & Prepared Foods
|
|
| 9:15 - 9:55 am | Flavors for Confections - FONA International |
A Culinary Approach to Creating Premium Products - International Food Network |
Dairy Proteins - Erie Foods International Inc. |
Bisulfate of Soda - Natural Acidulant - Jones-Hamilton Co. |
Optimizing the Functional Beverage Development Process - Fortitech Inc. |
| 10:00 pm - 10:25 pm | Refreshment Break | ||||
| 10:30 am - 11:45 am | Applications Lab A - Using Colors - Sethness Caramel Color Applications Lab B - Reducing Sugar: The Truth versus Myths - Ajinomoto Food Ingredients |
||||
|
Ingredient Systems for Weight Management
|
Product Development Advances
|
Healthful Foods & Beverages
|
Emerging Ingredients
|
Beverages & Prepared Foods
|
|
| 11:50 am - 12:30 am | Healthy Weight Managment: A Galaxy in Itself - Beneo Inc. |
Collaboration's Impact on Product Innovation: Friend or Foel - Lascom Solutions | Soduim Reduction: Solutions and New Technology - Jones-Hamilton Co. |
New Impact Nutritional and Antimicrobial Agents - PL Thomas |
Functional Naitive Texturizing Solutions Addressing Today's Food Formulation Needs - National Starch Food Innovation |
| 12:30 pm - 1:30 pm | Lunch Break | ||||
| 1:30 am - 2:45 pm | Applications Lab A - Join the Texture Revolution! Designing Beverage Texture - TIC Gums Applications Lab B - Formulating for Better Nutrition - Tree Top |
||||
| Ingredient Systems for Weight Management | Product Development Advances | Healthful Foods & Beverages | Emerging Ingredients | Beverages & Prepared Foods | |
| 2:50 - 3:30 pm | Weight Management - New Ingredients - PL Thomas | R&D Challenges of Probiotics - Ganeden Biotech Inc. | Innovation in Energy Management - Isomaltulose, the next generation sugar for balanced and sustained energy - Beneo Inc. | Coconut: The Whole Nut - iTi Tropicals Inc. | Strategies for Healthier Fried Foods - Ashland Aqualon Functional Ingredients |
| 3:35 - 5:00 pm | R&D Applications Seminar Chicago Expo and Happy Hour | ||||
| 7:30 am - 8:30 am | Breakfast Buffet | ||||
|
Baked Goods
|
Healthful Foods & Beverages
|
Meats & Marinades
|
Flavors & Flavor Enhancers
|
Starches, Gums & Fiber
|
|
| 8:30 am - 9:10 am | Functional Native Flours for Clean-label, Gluten-free Baked Products - National Starch Food Innovation |
Replacing Sugar is No Piece of Cake - International Food Network |
Collagen Ingredient and Meat Broth for Quality and Flavor of Meat Products - Proliant Meat Ingredients |
Sweet, Natural and Healthy - Formulating Good Tasting Reduced Sugar Products - Comax Flavors |
Improving Quality and Reducing Cost of Meat & Poultry Products with Plant Based Insoluble Fibers - SunOpta Ingredients |
| 9:15 am - 9:55 am | Sourdough and Nutrition, a Practical Approach Through Sourdough Solutions - National Starch Food Innovation |
Stevia: the Good (Reduces Calories), the Bad (Taste), and the Ugly (Cost)! - Wixon Inc. |
The World of KOKUMI - Ajinomoto Food Ingredients |
Development of Reduced-Calorie Foods using Non-Caloric Ingredients - International Fiber Corp. |
|
| 10:00 am - 10:25 am | Refreshment Break | ||||
| 10:30 am - 11:45 am | Applications Lab A - 20 + Functions - Eggs Can Do That, Too! - American Egg Board Applications Lab B - Building Flavors Naturally - California Figs |
||||
| 11:50 am - 1:00 pm | Lunch Break | ||||
|
Product Development Advances
|
Healthful Foods & Beverage
|
Meats & Mariandes
|
Confections
|
Proteins
|
|
| 1:00 pm - 1:40 pm | R&D Tax Credits - The Hidden Treasure - McGladrey |
Sustainable Energy, Recovery and Pre Sport Nutritional Ingredients - PL Thomas | Cost Reduction Opportunities in Meat Products Using Novel Fiber Ingredients - International Fiber Corp. |
Sugar Reduction in Chocolate and Compound Coatings - Roquette America Inc. | Collagen Proteins: Meeting the Challenges of Functional Food Design - GELITA |
| Product Develoment Advances |
Healthful Foods & Beverages | Prepared Foods | Starches, Gums, & Fiber | ||
| 1:45 pm- 2:25 pm | Managing Risk in an Age of Complexity: Innovation Without Losing Sight of the Details - Lascom Solutions |
Beyond Calcium: Bone Health thru Vitamins and Mineral Fotification - BASF | Keeping it Real - Culinology's Role in Food Product Development - Research Chefs Association | Hydrocolloid Synergies: Their Applications in Foods - Ingredient Solutions | |
| 2:30 - 3:45 pm |
Applications Lab A - TBD Applications Lab B - TBD |
||||
