Dietary Supplement Funded Research at the National Institutes of Health
NIH is the nation’s premier medical research agency. Learn about major
studies currently being funded, the types of studies NIH funds and how to locate
this information on the NIH Web site. This session will also present information
about the release of the Dietary Supplement Ingredient Database (DSID) for
micronutrients in products reported in the National Health and Nutrition
Examination Survey (NHANES). The DSID will facilitate assessment of vitamin and
mineral intakes from dietary supplements as a complement to those nutrients
provided from foods.
Moderator: Leila G. Saldanha, Ph.D., RD, scientific consultant,
Office of Dietary Supplements, National Institutes of Health
Speakers: Traci Clemons, Ph.D., senior statistician, The EMMES
Corp.; Joanne M. Holden, research leader, Nutrient Data
Laboratory, U.S. Department of Agriculture
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Sweetness Reception and Perception & Sweetness Technologies of
Today and Tomorrow
Enabled by the sequencing of the human genome, tremendous
progress has been made within the last five years in the
understanding of sweet taste reception. While many questions remain
about peripheral aspects of sweet taste signaling, sweet taste
perception remains a topic with little fundamental understanding.
Today, health and wellness concerns related to obesity, a
consequence of the increasingly sedentary lifestyles in the western
world, are leading consumers onward in a relentless search for
great-tasting foods and beverages with reduced caloric content. Key
enablers of such reduced-calorie products are noncaloric sweeteners.
The advantages and limitations of non-caloric sweeteners of today
will be reviewed and new sweetener technologies on the horizon will
be discussed.
Speaker: Grant E. DuBois, Ph.D., director, ingredient
and product sciences, The Coca-Cola Co.
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How to Create Omega-3 Products that Exceed Consumer Standards
Technical issues are stalling omega-3 product launches as companies strive to
address key sensory challenges. Attend this information-packed session to learn
how two industry leaders are joining forces to help manufacturers launch
successful functional foods and beverages with omega-3 fish oils. Learn the
steps to avoiding costly and time-consuming formulation pitfalls, and how to
overcome the challenges posed by specific applications. Attendees will also be
able to sample a delicious treat containing omega-3 fish oils.
Speakers: Scott Backman, market development manager, functional
food and food technology, Cognis Nutrition & Health; Greg Horn,
senior director, technology and innovation, WILD Flavors Inc.
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Formulating with Botanicals
When it comes to providing product benefits and claims, botanicals play an
integral role. However, formulating challenges arise when attempting to make a
safe, high quality and aesthetically pleasing product. Many factors impact
botanical selection and formula base, including the botanical’s color, odor,
source, formula base, efficacy, safety and stability. Learn a few of the
challenges of formulating with botanicals, and discover solutions to address
those challenges.
Speaker: Rebecca James Gadberry, president and chairman of the
board, YG Laboratories
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