Food & Beverage Track
TUESDAY, APRIL 28
9:00-9:50am
Food Safety and the Global Economy
Regulatory trends, growth in world trade and public policy issues all have implications for how food safety standards affect globalization of the food supply. During an era of globalization, new approaches to food safety have emerged. Globalization of the food supply results in a need to share responsibility for food safety throughout the entire food supply chain from producers to consumers.
Speaker: Nicole Butterfass, manager quality systems, American Dairy Queen Corp.
10:00-10:50am
What’s Next for Stevia-Derived Sweeteners?
With FDA’s favorable safety review of the indepependent GRAS determinations for high purity rebaudioside A (Reb A), along with the steviol glycosides safety conclusion by JECFA in mid-2008, the food industry’s wait-and-see approach to incorporating stevia-derived sweeteners into foods is being transformed into more aggressive implementation. Greater international demand is stimulating increased production, and the number of firms producing and distributing stevia-derived sweeteners is increasing dramatically. These developments prompt a number of questions pertaining to the expanding food uses of this natural, zero-calorie sweetener. Does FDA’s most recent action mean all stevia products are now GRAS? How pure must Reb A and the steviol glycosides be? Are the stevia-derived sweeteners safe when consumed at these increased consumption levels? Will the legal, regulatory and safety challenges to the use of stevia in foods continue? If yes, what will the nature of these challenges be? These and other related questions will be discussed.
Speaker: Robert S. McQuate, Ph.D., co-founder and CEO, GRAS Associates LLC
11:00-11:50am
Is Salt the Next Trans Fat?
The general consensus is that processed foods contain an excess of sodium. Eliminating salt and other ingredients may cause food to lose its flavor and functionality. But there’s help, sans sodium. Attend this session to learn sodium reduction strategies that won’t turn flavorful foods into something not worth eating.
Speaker: Mariano Gascon, vice president, R&D, Wixon Inc.
WEDNESDAY, APRIL 29
9:00-9:50am
Red Bull: Insights from the Category Leader
Red Bull remains the unquestioned leader in the energy drink category; with its recent introduction of Red Bull Cola, the company seems determined to stay in front. What does the future hold for this category and for functional/enhanced beverages in general? Where are the opportunities and potential threats? Don’t miss this chance to hear insights straight from the category leader.
Speakers: Brian A. Kuz, director of business insights, Red Bull North America
10:00-10:50am
A Hartman Group Wellness Insights Syndicated Study: Healthy Eating Trends 2009
Who’s eating healthy? Where? When? Why? The Hartman Group’s Healthy Eating Trends 2009 syndicated study focuses on how consumers achieve wellness needs, goals and aspirations through “eating better” and diet. This tracker gauges consumers’ desire and demand for foods and beverages that are convenient, healthy and indulgent. Healthy Eating Trends 2009 will provide food industry manufacturers, marketers, distributors and retailers the most relevant and insightful data to support product innovation, marketing communications of health claims, retail strategies, product portfolios, identifying emerging ingredients/nutrients and knowledge of which food and beverage categories are best to deliver targeted health benefits. The Healthy Eating Trends 2009 syndicated study will measure shifts occurring in channel use, price, popular foods, ingredients, healthier fast foods, and notions of convenience and snacks, as well as uncover shopper need gaps (where they want to shop vs. where they do shop).
Speakers: Arwen Kimmell, ethnographic analyst, The Hartman Group
11:00-11:50am
The Impact of Trans Fat Nutrition Labeling on the U.S. Edible Oil Industry
On Jan. 1, 2006, the Nutrition Labeling and Education Act (NLEA) of 1990 became law. Key provisions included the listing of trans fat as a separate line on labels; however, foods containing less than 0.5 grams of trans fat/serving may be declared zero. Research and development to achieve these goals began in the late 1990s, and by 2006, many foods had been reformulated to meet NLEA guidelines. Oil processors have removed significant amounts of trans fat via interesterification, fractionation of topical fats, structurally modified oils and modified hydrogenation technologies. Although most soft margarines have been reformulated to zero trans fat, most stick products contain 1.5 to 2.5 grams trans fat/serving. Baking shortenings have proven the most difficult to reformulate since considerable amounts of solids are required for functional purposes. However, a number of reduced/zero trans fat are available commercially using the aforementioned technologies. Many food service users have switched from heavily hydrogenated frying shortenings to liquid oils for deep fat frying. Trans fat labeling has had a significant impact on edible oil consumption patterns, and these will be discussed.
Speaker: Gary R. List (retired), lead scientist, National Center for Agricultural Utilization Research
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Food & Beverage Science Advisory Board |
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William A. Barrier, Ph.D., Vice President, R&D, International Dairy Queen & Orange Julius
Paula Lorino-Kokkinos, Manager, External Technology Search – Emerging Science, Cadbury Plc
Debra L. Miller, Ph.D., Nutrition, The Hershey Company
Sylvia Rowe, President, SR Strategy LLC
Eric Sparks, Director, Product Development, Park 100 Foods Inc.
Bob Weeks, Publisher, Food Product Design |
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