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SupplySide West

Food Product Design Track

SupplySide Education will address important issues in the food and beverage industry such as meeting 2015 dietary guidelines, clean labeling, sweetener solutions, formulating for gluten-free, shelf life optimization and more.



Tuesday, October 6

9-9:50am

Meeting the New 2015 Dietary Guidelines for Americans Naturally

Based on the 2015 precursor Scientific Report of the Dietary Guidelines Advisory Committee (DGAC), opportunities exist for naturally functional foods and beverages which capitalize on lowering added sugars, sodium and saturated fat, while increasing shortfall nutrients such as vitamins A, C, D and E, and minerals including calcium and magnesium. Get a brief summary of the 2015 DGAC report, including areas of future research interest, as well as nutrition science and food policy insights that product developers need in order to be on trend with consumers and in step with prevailing dietary guidance.

You will learn:

  • Understand the highlights of the nutrition science contained within the 2015 DGAC scientific report to include both replacement and reduction strategies
  • Explore the opportunity areas for product development based on shortfall nutrients
  • Consider which ingredients for inclusion or exclusion from future product development projects within the context of prevailing dietary guidance
  • Have an appreciation for the guidance provided by the DGAC in terms of the contribution packaged and processed foods can make to building a healthier food and beverage supply
  • Understand consumer behaviors with respect to diet, dietary supplements and nutrition information

SPEAKERS

Rachel Cheatham, Ph.D, founder and CEO, Foodscape Group LLC
Balz Frei, Ph.D., director and endowed chair, Linus Pauling Institute

10-10:50am

Using Design of Experiments (DOE) to Formulate Clean Label Products

Statistical Design of Experiments (DOE) methodology can be used as a tool to formulate and/or reformulate products for clean label requirements. This methodology provides the developer with the ability to vary types and levels of ingredients in a systematic and efficient way, and provides the developer with an optimized formula that meets the criteria set forth for success (sensory, cost, etc.). A case study of sodium reduction in meatballs will be presented as an example.

You will learn:

  • How DOE provides a powerful and extremely efficient tool to the developer for formulating clean label products
  • Why identifying criteria for success up-front and quantifying those criteria is key to success
  • The importance of choosing the usage level ranges of ingredients is critical
  • Why a trial and error approach (as opposed to DOE) to formulating clean label products will likely result in higher cost, longer timelines, and poor results

SPEAKER

Ed Dudley, director of technical innovation, Griffith Laboratories, USA

11-11:50am

Sweetener Solutions for Food and Beverage Product Development

Sugar consumption is associated with growing obesity rates and incidence of diabetes, so consumers are demanding alternatives. A number of low calorie sweeteners were launched in response to this demand, aiming to provide a sweet, low-calorie alternative to consumers. Irrespective of working with natural or artificial ingredients, formulating with alternative sweeteners is challenging due to differences to sugar in terms of performance and functionality in various food systems, as well as cost.

You will learn:

  • Discuss sweetness perception, changes, and trends in low calorie- sweeteners
  • Review emerging technologies and new developments as solutions available in the formulator’s toolbox
  • Discuss the selection of sweeteners for specific applications

SPEAKERS

Catalin Moraru, Ph.D., group leader, International Food Network
Juan Pellecer, group leader, International Food Network

Noon-12:50pm

Better Taste & Product Safety: Shelf Life Optimization Techniques and Technologies for Nuts

When it comes to nuts, shelf life depends on a variety of factors such as the type of nut, nut specifications, processing and packaging. This session will cover the oils found in nuts, their relative stability, critical specifications for raw materials, how to handle and store raw kernels, roasting recommendations for flavor, and safety and technologies available to extend shelf life. Particular focus will be paid to premium nuts, including hazelnuts.

You will learn:

  • Maximization of shelf life for different nuts and different nut forms (whole, diced, pastes)
  • Shelf life extension strategies and technologies
  • Microkill requirements for different nuts
  • Understanding of why nuts differ in their stability and freshness with age
  • Understanding of the key things to avoid to achieve long shelf life

SPEAKER

David Stuart, Ph.D., technical expert, Turkish Hazelnut Promotion Group

1-1:50pm

Natural Antioxidants as Food Preservatives: Ideas for Today & Tomorrow

This presentation gives an overview of natural antioxidant ingredients as food preservatives. Practical factors influencing the antioxidant potency of foods and food ingredients during food growing, processing and storage will be considered. In addition, important factors influencing the selection, extraction and incorporation of plant-based food ingredients in functional foods will be addressed, also biological investigation of the benefits of these food products.

You will learn:

  • Natural antioxidants have a long history of being used as food preservatives
  • Natural sources of antioxidant preservatives and techniques for evaluating and choosing antioxidant preservatives
  • Major challenges for producers and merchandisers in incorporating natural antioxidants as food preservatives: practical and regulatory considerations
  • Examples of antioxidant preservatives, the opportunities and market for antioxidant preservatives
  • Science-backed products will have better traction on consumers support, as consumers are getting more and more sophisticated and focus on healthy products with clinical and pre-clinical study support

SPEAKER

Jin Ji, Ph.D., CTO and executive vice president, Brunswick Laboratories Inc.

2-2:50pm

Gluten-free Explosion: Opportunities & Challenges Surrounding the Nutritional Composition of Gluten-free Food

From beer to cookies, gluten-free products have managed to position themselves as differentiated food alternatives in modern grocery retailers. But as the retail sales and opportunities in foodservice grow, so does the criticism around the nutritional composition of gluten-free food. The commonly higher content of sugar and fat in gluten-free offerings, and at the same time a lower level of protein, create new challenges for the formulators.

You will learn:

  • What is the market size and scope of the gluten-free market globally and within specific regions
  • Basic dietary habits of those with celiac disease and how they are drivers of the gluten-free market
  • The additional nutritional challenges gluten-free food faces (i.e., sugar content, etc)
  • How naturally gluten-free “supergrains,” such as amaranth and quinoa, could provide a perfect new product launch platform for the market
  • New data and category breakdowns that provides context of the gluten-free market and its subcategories

SPEAKER

Ewa Hudson, head of health and wellness, Euromonitor International

3-3:50pm

Fighting Fat with Fat

Epidemiological and pre-clinical studies report the naturally occurring monounsaturated omega-7 fatty acid, cis-palmitoleic acid, provides lipid-lowering and anti-inflammatory benefits linked to obesity prevention. In vitro studies measured reduced fat synthesis and increased fat breakdown upon exposure to palmitoleic acid that enhanced energy expenditure while suppressing fat storage. Obese animals given palmitoleic acid had reduced circulating insulin levels, increased insulin sensitivity, smaller fat cells with less fat content resulting in less adipose tissue deposition and resistance to diet-induced weight gain. Future human studies could position palmitoleic acid as a leader in the fight against metabolic syndrome, insulin resistance and diabetes.

You will learn:

  • Increased knowledge about the impact of individual fatty acids on health
  • Recognition of the health benefits of palmitoleic acid
  • Recognition of the potential for future manufacture of food products containing palmitoleic acid to enhance health
  • Increased understanding of how dietary fatty acids impact lipid metabolism and ultimately health Increased understanding of how palmitoleic acid alters insulin action and fat metabolism to reduce metabolic syndrome, insulin resistance and diabetes.

SPEAKER

Nancy Morse, scientific research consultant, Independent Contractor

4-4:50pm

Multi-Sensory Eating and Drinking Experience: Create it with Taste and Smell Neuroscience and Technologies

Recent advances in taste and smell neuroscience led to emerging technologies that enabled distinctive new food products launched in 2014 and 2015. The taste and smell physiology of today is the food ingredient of tomorrow.

You will learn:

  • What is taste and smell neuroscience, and why does it matter?
  • What are the emerging taste technologies?
  • What are the emerging smell technologies?
  • What do all these mean to me and my company?

SPEAKER

Alex Woo, Ph.D, CEO, W20 Food Innovation