New Products, Technologies, and Services (NPTS) Showcase
Session Track: Emerging Opportunities
Session Date: Thursday, February 28, 2013; 9:15 - 10:15 a.m.
The NPTS category presents an opportunity for companies to share their accomplishments and the latest discoveries in the areas of food, health, and nutrition.
True Beauty Comes from Within, and Naturally from Your Foods?
Our skin mirrors health and vitality like no other organ. Therefore, sufficient care is of paramount importance, especially as we grow older. While topical creams only reach the outer layers of the skin, a number of scientific studies have shown that the structure and appearance of the skin can be significantly improved when collagen peptides are administered via foodstuffs or dietary supplements. This session will provide insight on how orally administered collagen peptides can influence skin structure, providing scientific substantiation of VERISOL®. These novel Bioactive Collagen Peptides® have been designed to deliver the science backed functionality in an easily applicable dose, eliminating technological hurdles for using collagen peptides in food systems. The excellent bioavailability, solubility, and neutral taste of VERISOL allows incorporation in nearly any food matrix. In this session, you’ll hear more about the focus group results and female expectations of “beauty-from-within” products and get inspired by new product concepts in this growing category.
Tonja Lipp, Senior Manager, Business Development, GELITA USA, Inc.
Vitamin D2 Yeast, VitaD®; Its Significant Impact on Vitamin D Nutrition
Vitamin D is considered one of the four nutrients most lacking in the American diet as reported in the USDA’s 2010 Dietary Guidelines for Americans. A significantly practical and convenient method to help all individuals achieve better vitamin D intakes has been developed. Simply stated, conventional baker’s yeast contains the natural precursor for vitamin D2, ergocalciferol, equivalent to the vitamin D3 precursor in the human skin cholecalciferol. Using UV light, the baker’s yeast is significantly “enriched” with vitamin D2, which allows for the fortification of all yeast-raised baked goods. While fluid milk has been the historical source of vitamin D since the 1940s, milk consumption is declining. Bread and baked products are diet staples. With the FDA Food Additive Petition submitted by Lallemand Inc. approved, baked goods can now provide 35% of an individual’s daily vitamin D intake.
Dennis Gordon, Ph.D., Professor Emeritus, North Dakota State University
The Latest Ingredient Technology for Digestive Health Applications: Tegricel™
Tired of hearing about prebiotics and probiotics for digestive health? Are you looking for a new unique solution to differentiate your product and capture a piece of the rapidly growing digestive health market? Tegricel is the ingredient for digestive health solutions that will allow you to stand out from the competition. It is a bioactive milk peptide that naturally contains a variety of components that help assist in the maintenance of a healthy gut and the creation of a healthy environment for optimum digestive function. Tegricel can easily be incorporated into a myriad of food and beverage applications without compromising great taste. In this presentation, you will hear about the sound science that went into the development of Tegricel, ingredient features, and
how to use Tegricel in your applications.
Heather Biehl, M.S., Manager, Health Ingredient Technology Solutions (H.I.T.S®), WILD Flavors, Inc.
Dilip Patel, Ph.D., Director, R&D and Quality, Sterling Technology, Inc.