Supplier Solution Sessions
Session Track: Supplier Solution Sessions
Session Date: Thursday, February 28, 2013; 10:45 - 11:00 a.m.
Innovation Through Collaboration, presented by Institute for Food Safety and Health
Jack Cappozzo, Director, Chemistry, Institute for Food Safety & Health
The Institute for Food Safety and Health (IFSH) of Illinois Institute of Technology (IIT), located in Bedford Park, Ill., is evolved from and built on the success of the National Center for Food Safety and Technology (NCFST), which was established in 1988 under a cooperative research agreement among IIT, U.S. Food and Drug Administration (FDA), and the food industry. With the establishment of IFSH in April 2011, IFSH comprises NCFST and three new research centers: Center for Processing Innovation, Center for Nutrition Research, and Center for Specialty Programs. IFSH brings together the expertise of academia, FDA, and the industry with the common goal of enhancing and improving the safety and nutrition of foods for U.S. consumers. IFSH is the only institute where industry can collaborate on projects with on-site FDA scientists on food safety, nutrition, and technology research. In addition, IFSH is also supported by more than 60 food and allied industry member companies who contribute to the collaborative research programs. In particular, the Center for Nutrition Research conducts human nutrition and clinical research to determine the health benefits of foods and food components in a variety of study areas, substantiating health claims through evidence-based science.
Introducing enVantec Fat Soluble Vtamins for superior Stability and Clean Labeling, presented by AIDP, Inc.
Jim Ruffalo, National Sales Manager, AIDP, Inc.
Learn how to have it all with enVantec Vitamins. You can have everything you want including stability, solubility, homogeny, affordability, and clean labeling. enVantec’s proprietary microencapsulation process removes all previous functional application barriers. Learn how enVantec vitamins outperform other sources to deliver a superior product.
Understanding the Satiety Value of Foods and the Role they Play in Weight Management, presented by Almond Board of California
Karen Lapsley, Ph.D., Chief Scientific Officer, Almond Board of California
Obesity and weight management are top of mind for consumers around the world, and it is increasingly important for professionals to understand the satiety value of various foods and the role those foods can play in helping consumers manage their weight. Dr. Karen Lapsley, Chief Scientific Officer for the Almond Board of California, will present new data demonstrating how high fiber ingredients, like almonds, can impact subsequent consumption at meals. Using real world examples, she will discuss how manufacturers position satiety claims on packaging, whether through inference or approved health claims, and explain how the digestibility of particular macronutrients in foods can impact their metabolizable energy. Finally, Dr. Lapsley will shed light on emerging research around the role of both intact cell structures and dietary fiber on keeping consumers feeling fuller longer.