Home | Business News | Browse by Publication | S | Stagnito's New Products Magazine

IFT 2002: A ''Gold Mine''. (Show Coverage).

Article Excerpt
Not unlike the great gold rush of 1848, more than 15,000 people from around the world are expected to attend the 2002 Institute of Food Technologists Annual Meeting and IFT Food Expo, June 15-19 in Anaheim, Calif. The IFT is the single largest annual food science and technology exposition and technical forum in the nation. Its theme for 2002 is "A Gold Mine of Innovation and Knowledge." It boasts more than 1,000 experts who will present more than 100 technical sessions ranging in focus from new and improved measures for increasing food safety, nutrient content and disease prevention measures to food allergens, biotechnology and terrorism.

Seven hundred IFT Food Expo exhibitors will showcase the latest industry innovations designed to make food more fun, functional, nutritious and safer.

Going for gold

The IFT is devoted to conducting research, food product development and production for global needs. It strives to advance the industry's knowledge and delivery of improved, safe and innovative food products and services to markets worldwide.

Joseph Jen, Under Secretary for research, education and economics for the U.S. Department of Agriculture is the keynote speaker for the 2002 IFT Annual Meeting and Food Expo. He oversees four agencies of the USDA: the Agricultural Research Service, the Cooperative State Research, Education and Extension Service, the Economic Research Service and the National Agricultural Statistics Service. Jen is widely recognized as an agricultural scientist and educator. His address is scheduled for Saturday, June 15 at 7 p.m. His topic is "The time is Right for Food Science."

Of particular interest to readers of Stagnito's New Products include the following sessions:

Session 68: "A toolbox for the development and marketing of nutritious and indulgent foods." This session includes insights from consumer surveys regarding perceived trade-offs between good taste and good nutrition; a scientific overview of the discovery of beneficial components in consumer favorites like chocolate, nuts, dairy foods, beef and fruits; plus, a review of developing FDA rules concerning health claims, nutrition content claims, structure and function claims, medical food designations and statements of nutritional support for dairy supplements.

Session 74: "New product and technology: fortification, nutrition, testing and computers." This session includes presentations of a new food allergens testing kit, GMO testing technology, testing equipment that measures elasticity of puddings, gelatin and similar products, and detection of the antioxidative capacity in juices, wine and beer as well as in oil, cheese slices and freeze dried food.

Session 20: "Applications and healthy benefits of zoonutrients for today's consumers." This symposium features in-depth analysis of the attributes of milk and meats that go beyond the calcium and protein these products deliver to benefit human health, plus a review of the variables that effect how the marketing of these benefits will drive consumer consumption.

Session 81: "Maximizing shelf life through product formulations and packaging." Specific product examples will be presented to show how selection of packaging materials can extend shelf life and the considerations for developing appropriate shelf life studies. Particular focus will be on the impact of packaging materials on the flavor of foods. Immobilization, dilution, interference approaches and crystallization control in baked goods, emulsions, surimi and alcoholic beverages will be examples of functional ingredients used increasingly to minimize the changes of food over time.

Session 25: "Status, trends and prospects of nutraceuticals and functional foods," includes a review of new ingredients considered beneficial to human health, optimizing the health benefits of plant foods while maintaining their quality, and the utilization of biotechnology to enhance the nutritional value of oils and fats.

Session 39: "Natural health products and dietary supplements." This symposium provides a look at the variety and benefits of phytochemicals to prevent chronic disease, understanding the effects of processing and storage on...