Top Stories: Snack-food maker Lance to be bought by Snyder’s; ‘Healthy’ claims on the rise at restaurants; Food Expo exhibitors display solutions to latest trends
July 28, 2010
Snack-food maker Lance to be bought by Snyder’s
According to Reuters, snack-food maker Lance Inc. will be bought over by privately held peer Snyder’s of Hanover Inc. in an all-stock deal that will nearly double its current revenue by expanding its brand portfolio and distribution network. Shareholders of Lance, known for its Cape Cod potato chips and sandwich crackers, will own 49.9% of the new company, to be called Snyder’s-Lance Inc. Snyder’s, popular for its namesake pretzels, will own about 50.1%.
“Combining our strengths in salty, cracker and cookie snacks creates the opportunity to be a focused specialty company with the scale to compete in high volume categories,” said Snyder's Chief Executive Carl Lee Jr.
The combined company, which will have one of the largest direct store delivery networks in the United States, is expected to have annual sales of $1.6 billion. Lance currently expects full-year net revenue of $930 million to $950 million.
Under the agreement, existing Lance shareholders will receive a one-time special cash dividend of $3.75 per share on the closing of the deal. Lance CEO David Singer will become CEO of the new company, and CFO Rick Puckett will continue in the same role.
Reuters article
‘Healthy’ claims on the rise at restaurants
Last month’s recommendations from the Dietary Guidelines Advisory Committee (DGAC) confirmed what Mintel’s research and consumers have already been suggesting: restaurants need healthier menus. Many restaurants have already listened. Between Q2 2009 and Q2 2010 menu items labeled as “healthy” grew 65%, according to Mintel Menu Insights.
The DGAC recommendations also include specific instructions for kids’ menus, urging restaurants to include a focus on children, as “prevention of obesity in childhood is the single most powerful public health approach to combating America’s obesity epidemic.” The 10% increase in menu items that contain fruits or vegetables between Q2 2007 and Q2 2010 reported by Mintel Menu Insights is a start, but restaurants still have a ways to go.
“Restaurants should start considering how they’re going to make kids’ menus healthier,” said Eric Giandelone, Director of Foodservice Research at Mintel. “It’s important to get feedback from both parents and kids to provide a healthy balance on the menu that kids will want to eat and parents will approve of.”
Adults need their fruits and veggies just as much as children do and according to the DGAC, menus should provide it. Mintel research found that among restaurant-goers who say they’re eating more healthfully when dining out, more than half are doing so by including more fruits and vegetables. There has also been a 12% increase in menu items that were labeled as vegetarian between Q2 2007 and Q2 2010.
“Healthy menu development opportunity exists in providing vegetable and seafood-based appetizers, soups, salads, and entrees,” said Giandelone. “An added bonus in offering these ingredients is if prepared thoughtfully, they will naturally cut down on the fat and calories of a menu item, making it a more favorable choice for their patrons.”
Press release
Food Expo exhibitors display solutions to latest trends
At this year’s IFT Annual Meeting and Food Expo,® seven exhibiting companies were chosen to take part in the Trend & Solution Tours—self-guided tours on the Food Expo floor to direct attendees to exhibitors showcasing innovative products and services related to some of the most significant issues facing the food industry today. This year, the topic areas were identified as: Taste Modification, Ingredients for Functional Foods, Reducing Formulation Costs, and Weight Management.
The seven companies selected to participate were:
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Wixon: Mag-nifique Taste Modifiers (addressing Taste Modification)
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NIZO Food Research: Aroma-taste interaction for naturally enhanced liking of reduced calorie foods (addressing Weight Management)
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Dow Wolff Cellulosics: METHOCEL gluten replacer (addressing Ingredients for Functional Foods)
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Cargill: CitriTex GSG 71 Fat Replacement Functional System (addressing Weight Management)
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National Starch Food Innovation: HOMECRAFT Create 765 Specialty Flour (addressing Reducing Formulation Costs)
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Monsanto: Vistive Gold High Oleic, Low Saturate Soybean Oil; Omega 3 Soybean Oil (addressing Ingredients for Functional Foods)
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David Michael & Co.: Sensations Salt Replacer (addressing Taste Modification)
If you weren’t able to attend the show this year, or just didn’t make it to all the booths, you can now view video clips of these seven companies explaining the benefits of their product offerings on IFTLive.
Trend & Solution Tour Videos
No link seen between coffee, prostate cancer risk
According to Reuters Health, a new research review finds that coffee lovers appear no more likely to develop prostate cancer than other men. In an analysis of a dozen studies on coffee intake and prostate cancer risk, researchers found no strong evidence linking the beverage to either an increased or decreased risk of the disease. The findings, published in the medical journal BJU International, add to the conflicting body of research on coffee and cancer risk.
A number of studies have found connections between regular coffee consumption and certain cancers—a decreased risk in some cases, and an increased risk in others. A study published last month, for example, found that coffee drinkers had a lower risk of head and neck cancers than non-drinkers did, with the risk declining as coffee consumption rose. Studies on prostate cancer have come to conflicting conclusions, with some linking greater coffee consumption to a heightened risk of the cancer and others showing no relationship between the two.
To investigate further, researchers led by Chang-Hae Park, of the National Cancer Center in Goyang, South Korea, pooled the results of 12 previous studies on coffee intake and prostate cancer risk. Overall, they found no strong relationship between men’s reported coffee-drinking habits and their risk of prostate cancer.
According to the researchers, the discrepancies among past studies on coffee and prostate cancer risk may be explained by the studies’ designs. Of the studies the researchers reviewed, eight were what are known as case-control studies, where people with a disease are compared with similar individuals—typically of the same age and sex—who are free of the disease.
Those types of studies have a number of limitations, including the fact that participants are asked to recall their past lifestyle habits. So, for example, because coffee drinking is often seen as a less-than-healthy habit, prostate cancer patients may recall their consumption as being greater than it actually was. Healthy study participants, on the other hand, may have an overly rosy view of their lifestyle habits.
When Park’s team looked only at the case-control studies, there was an association between greater coffee intake and higher prostate cancer risk. However, the same was not true of the remaining four studies, which were what are known as cohort studies. In those studies, men initially free of prostate cancer were asked about their coffee-drinking habits, then followed over time to see which ones developed prostate cancer. That type of study produces stronger evidence of a link, or lack thereof, between an “exposure”—in this case, coffee intake—and a disease risk than a case-control study can.
Because the cohort studies in this review showed no connection between coffee and prostate cancer, Park’s team concludes that “there is no evidence to support a harmful effect of coffee consumption on prostate cancer risk.”
Reuters Health article
Abstract
Probiotics may help young children with eczema
An independent study conducted by the University of Copenhagen, Denmark, aimed to evaluate the clinical and immunological changes of Atopic Dermatitis (AD) after consumption of Danisco’s probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bi-07. The study involved a double blind, randomized, placebo-controlled intervention in which 50 children with AD, aged 7–24 months, were given supplements containing either Danisco’s L. acidophilus NCFM (1010 CFU/day), B. lactis Bi-07 (1010 CFU/day) or a placebo for eight weeks.
Post hoc analysis of the SCORAD results showed a significant reduction in severity of AD in the Bi-07 group. The possibility of beneficial immunological effects of this B. lactis Bi-07 probiotic strain in young children could be of great interest. During the study period no adverse effects were reported in this, otherwise sensitive, population of children. This study provides additional evidence that the strains, L. acidophilus NCFM and B. lactis Bi-07, as well tolerated by the subjects, are safe for consumption by people of all ages, including infants and young children, in the age of 7–24 months.
“The study shows that there may be a role for certain probiotics in the management of atopic dermatitis,” said Arthur Ouwehand, Group Manager Health & Nutrition, Danisco.
Press release
Nestlé to fund new study on the benefits of whole grains
Nestlé USA Chairman and CEO Brad Alford has announced that Nestlé Research Center, based in Lausanne, Switzerland, has donated $500,000 to Cleveland Clinic’s Lerner Research Institute, Cleveland, Ohio. The gift will fund a collaborative study focused on examining the effects of a diet rich in whole grains on body composition and energy metabolism.
“We look forward to building our relationship with Lerner Research Institute. This collaboration combines Nestlé’s core expertise in nutrition with Lerner Research Institute’s scientific vision, and will help us define the scientific basis for new product development. Our ultimate goal is to provide good tasting products with nutritional benefits to consumers,” said Alford. This study will build on previous Nestlé research that has suggested that a diet rich in whole grains has many potential nutritional benefits.
Researchers from the Nestlé Research Center in Lausanne met with lead investigator John Kirwan, of the Cleveland Clinic Lerner Research Institute, and his team earlier this year to plan the study, which begins this month. The 26-week study will enroll 40 to 50 people, who will eat meals provided by Nestlé Prepared Food Company’s facility in Solon, Ohio. During the first phase, one group’s diet will include most of their carbohydrates coming from whole grains while the other will receive meals with carbohydrates mainly from refined grains. During the second phase, the two groups will switch diets. Each study participant will receive complimentary nutrition counseling, food, and medical testing. This research will be one of the largest controlled studies of its type on whole grains and the first to use advanced body composition measurement techniques such as Magnetic Resonance Imaging (MRI) that are used at the Cleveland Clinic. Scientists at Nestlé Research Center will use metabolomic analyses to examine changes in metabolism.
Press release (pdf)
Food companies pitch healthy offerings
According to Forbes, fast-food companies that traditionally make foods rich in fat and salt are starting to aggressively market healthier options. McDonald’s launched a line of all-fruit smoothies earlier in July, a move that could help the fast-food giant fend off critics of its traditional fare and marketing practices. Most recently, the Washington, D.C.-based watchdog group The Center for Science in the Public Interest griped that McDonald’s shouldn’t reward a child with a toy, as it offers with Happy Meals, for eating unhealthy food. McDonald’s spokesman Walt Riker says the company has been working since 2003 to make its menu more appealing to health-conscious consumers.
The Oak Brook, Ill.-based McDonald’s isn't the only company feeling the heat, as officials from the U.S. Federal Trade Commission, Food and Drug Administration, and other government agencies have proposed a set of regulations limiting what kinds of food can be marketed toward children under the age of 18.
Dublin, Ohio-based fast-food chain Wendy’s recently rolled out an ad campaign that touts its salads, mentioning their freshness and high-quality ingredients. And Chipotle Mexican Grill is running a new ad campaign called “Food with Integrity,” making note of the quality of the ingredients it uses in its burritos and other offerings.
Some companies are positioning their operations as soldiers in the battle against bad food and unhealthy eating. Kraft Foods recently announced an iPad application with games and videos called Big Fork Little Fork, which offers parents recipes and tips on healthy eating. Meanwhile, deli meat manufacturer Boar’s Head is backing an ad campaign that invites consumers to “Launch an Assault on Salt.” The campaign aims to give consumers advice on how to maintain a balanced diet with its low-sodium products.
Forbes article
Restaurants, supermarkets vie to fill need for convenient take-out meals
According to NPD’s food market research, which tracks all aspects of America’s eating behaviors at home and away from home, restaurants continue to be the primary provider of take-out meals but as more consumers eat dinner at home, supermarkets and other retail outlets have become an increasingly important source of prepared foods and take-out meals.
“There was a strong demand for convenient, take-out meals in the late '80s and '90s, especially with the large influx of women entering the workforce then. Restaurants met that demand,” said Ann Hanson, Executive Director of Product at The NPD Group. “However, the number of women entering the labor force is no longer growing, and supper meals eaten at home have been increasing. As a result, visits to restaurants for supper have not grown in this decade, with demand particularly weak over the past three years. We’re also seeing stronger demand for prepared foods from retail outlets.”
NPD’s DeliTrack, which tracks deli-prepared food purchases, shows that nearly two-thirds of prepared foods purchased at retail are from traditional supermarkets.
According to a recent NPD survey, consumers choose supermarkets for prepared foods over quick service restaurants (QSR) because of convenience. They also say they choose supermarkets because of good prices, variety, and healthier choices. Consumers choose QSR restaurants over food stores because they say they and/or their kids like it there, it satisfies a craving, and they want a treat or a specific menu item. They also say they visit QSR restaurants because it has take-out, a drive-thru, or delivery.
NPD, which has been tracking in-home eating behaviors for 30 years and foodservice usage for over 30 years, is projecting that the need for prepared meals and foods will continue to grow over the next decade.
“There is a huge opportunity in take-out meals and prepared foods for both supermarkets and restaurants,” said Hanson. “Consumers are not going to wake up tomorrow with more time on their hands and the urge to cook. In the end, it will be about meeting the consumer’s need for convenience, whether it’s a restaurant or a supermarket.”
Press release
Sara Lee looks to sell bread business
According to Crain’s Chicago Business, Sara Lee Corp. is seeking a buyer for its bread business, a move that could lead to the breakup or sale of the entire company. Hostess Brands Inc. and Campbell Soup Co.’s Pepperidge Farm showed interest in the business in recent weeks after Downers Grove, Ill.-based Sara Lee began soliciting bids. Other potential buyers include Grupo Bimbo S.A. de CV, Flowers Foods Inc., and private-equity firms.
With $2 billion in sales, Sara Lee’s third-largest business line could fetch between $1.1 billion and $1.6 billion, or up to $2.4 billion if the company improves the slow-growing unit’s low profit margins, according to an analysis by New York-based Bernstein Research.
The move to sell bread, a linchpin of CEO Brenda Barnes' turnaround strategy, marks a strategic shift. Barnes, who is on indefinite medical leave following a stroke in May, tried for five years to boost bread sales through product innovation and marketing. Hanging a sale sign on the unit now could put the rest of Sara Lee in play, as a whole or in parts.
It's not clear if Sara Lee has received any offers for the business, and there can be no certainty that it will reach a deal to sell the unit. Companies seen as potential acquirers decline to comment.
Barnes has sold off nearly half of Sara Lee’s business in the past five years, shrinking the company to about $10.8 billion in annual sales from more than $19 billion. Selling the bread business would reduce that number to about $8.6 billion, mostly from sales of meat in the U.S. and coffee overseas. More profitable and faster-growing than bread, the two remaining businesses would be attractive buyout targets to larger food companies.
Crain’s article
Kraft to double the amount of whole grain in Nabisco crackers
Kraft Foods has announced plans to significantly increase the whole grain content in its leading Nabisco cracker brands, more than doubling the amount of whole grain currently used across the Nabisco portfolio. By 2013, the company expects Nabisco crackers will contribute more than nine billion servings of whole grain to American diets each year.
Kraft Foods began to transform its cracker portfolio in August 2009 when it increased the whole grain content of Original and Reduced-Fat Wheat Thins from 5 g to 11 g per 31 g serving. In continuing this effort, the company plans to increase whole grain in more than 100 products over the next three years, including:
- Doubling the amount of whole grain in Original Wheat Thins from 11 g to 22 g per serving;
- More than tripling the amount in Wheat Thins Toasted Chips from 5 g to 17 g per serving;
- Quadrupling the amount in Honey Maid Original Graham Crackers from 5 g to 20 g per serving;
- Adding whole grain to Premium and Ritz crackers.
With these improvements, a number of products, including Original Wheat Thins and Honey Maid Original Graham Crackers, will be made with 100% whole grain.
Kraft Foods has spent four years and invested significant resources in its flour milling technology, recipe development, and testing to find ways to add more whole grain to its popular cracker brands. The company will be using whole grain wheat flour to increase the whole grain content of these products. Whole grain wheat flour is milled using the entire wheat kernel (bran, endosperm and germ) to offer the benefits of whole grain.
“It was critical for us to get the recipe right to deliver the benefits of whole grain without sacrificing the taste consumers expect from their favorite crackers,” said Carlos Abrams Rivera, Vice President for Nabisco crackers. “Just adding whole grain can change a product’s flavor and, in the case of crackers, can make them denser and grittier. But the combination of the right recipe and ingredients can help us maintain delicious taste and texture while adding significant levels of whole grain.”
Press release
Dairy Research Institute formed to grow dairy research program
Marking another step in the dairy industry’s efforts to accelerate innovation and increase future demand for dairy, Dairy Management Inc. (DMI) and the Innovation Center for U.S. Dairy have announced the formation of the Dairy Research Institute, a non-profit organization that will strengthen the dairy industry’s access to and investment in the technical research needed to drive demand for dairy products and ingredients, globally.
The institute brings together leadership from across the dairy industry, scientific community, academia, government, and other organizations to plan and fund leading-edge dairy research in three key priority areas: nutrition science, product development, and sustainability.
“The Dairy Research Institute fulfills a vital need to align our industry’s research efforts to address consumer needs and increase sales,” said Kevin Ponticelli, Chair of the Dairy Research Institute Board of Directors and Executive Vice President of DMI, which manages the national dairy checkoff program on behalf of the nation’s dairy farmers. “In an increasingly competitive marketplace, it is critical that we work together as an industry to increase and manage the industry’s investment in research.”
The launch of the Dairy Research Institute builds upon the unprecedented efforts of dairy producers, processors, and manufacturers to work together pre-competitively through the Innovation Center for U.S. Dairy, formed in 2008. The Dairy Research Institute is affiliated with the Innovation Center, and provides a forum for industry to identify major research needs to support dairy industry innovation, and grow dairy sales.
The Dairy Research Institute builds on the legacy of nutrition and product research conducted by the National Dairy Council since 1915, and will leverage their expertise, as well as other partners, including five dairy research centers at major universities and government agencies, such as the USDA’s Agricultural Research Services and the Department of Defense’s Natick Soldier Center, and other leading scientific, health, and nongovernment organizations. The Dairy Research Institute also will coordinate with the International Dairy Foods Association (IDFA), the National Milk Producers Federation, the Milk Processor Education Program, DMI, U.S. Dairy Export Council, Global Dairy Platform, and other industry and non-industry partners.
Press release
PureCircle receives FDA GRAS for SG95 stevia product
PureCircle has announced that the U.S. Food and Drug Administration (FDA) has issued a No Objection letter for the use of PureCircle’s SG95 product as a food and beverage ingredient in the United States. This will enable PureCircle to offer a wider and more flexible array of stevia solutions to manufacturers in the U.S. market.
Along with seven previously approved steviol glycosides, SG95 includes two new steviol glycosides, Rebaudioside D and Rebaudioside F, both of which are receiving GRAS No Objection for the first time. The new high purity sweetener delivers great taste and consistency, as well as pricing below sugar. The product is ideally suited for applications formulated with both sugar and SG95 to achieve a low cost solution to partial sugar and calorie reduction. With GRAS affirmation, PureCircle is prepared for immediate commercialization of SG95.
“The launch of SG95 is a very exciting development for PureCircle in the United States with considerable future potential in global markets,” said Magomet Malsagov, CEO and Managing Director of PureCircle. “Expanded use of sweet glycosides from the stevia plant provides both formulation and economic benefits to our customers. Our Reb A 97 continues to play a major role in our portfolio, particularly as our investments yield continued efficiencies that will be shared with our customers. Now, SG95 will provide an additional compelling product today in many applications.”
Press release
Extra Credit Reading
Going whole hog: Foodies learn the art of butchery
Cooking enthusiasts and eco-conscious food lovers are signing up for classes where they learn how to carve up whole hogs, lambs, and other farm animals, the latest trend among foodies who want a closer connection to the meaty morsels on their forks.
How fast can you make a Domino’s pizza?
Domino’s Pizza named Pali Grewal the 2010 World’s Fastest Pizza Maker. Grewal, a Domino’s World's Fastest Pizza Maker from the U.K., made three large pizzas in an impressive 39.1 seconds.
Why mini cows could save the planet
When you hear the words “mini cows” they sound as if they are the result of someone’s daft hobby. But miniature cattle could be the future of environmentally-friendly beef.
FDA notice on voluntary menu labeling program
The U.S. Food and Drug Administration (FDA) has published a Federal Register notice specifying the terms and conditions for voluntary nutrition labeling by restaurants and similar retail food establishments that are not subject to mandatory nutrition labeling under federal law. Comments on the notice must be submitted by October 21, 2010.
The FDA notice provides that the voluntary program is available only to restaurants and similar retail food establishments that are not covered by the new federal menu labeling law (e.g., restaurants with fewer than 20 locations). Chain restaurants with 20 or more locations may not register for the voluntary program. FDA’s notice should help settle confusion among some States and localities with extant menu labeling requirements. The notice affirms that the new federal law shields chain restaurants from compliance with State and local menu labeling requirements that are not identical to the federal requirements, removing the main reason chain restaurants may want to participate in the voluntary program.
Federal Register notice (pdf)
Nestlé subsidiary to settle FTC false advertising charges
A subsidiary of Nestlé S.A. has agreed to drop allegedly deceptive advertising claims about the health benefits of its children’s drink BOOST Kid Essentials, as part of a settlement resolving the U.S. Federal Trade Commission’s first case challenging advertising for probiotics.
The FTC complaint charges that from fall 2008 to fall 2009, Nestlé HealthCare Nutrition Inc. made deceptive claims in television, magazine, and print ads that BOOST Kid Essentials prevents upper respiratory tract infections in children, protects against colds and flu by strengthening the immune system, and reduces absences from daycare or school due to illness. BOOST Kid Essentials is a nutritionally complete drink intended for children ages 1 to 13. The probiotics in BOOST Kid Essentials are embedded in a straw that comes with the drink, which was prominently featured in ads for the product.
The advertisements challenged by the FTC featured the drink’s probiotic straw. In one ad, the straw jumped out of the drink box, formed a protective barrier around a girl as she encountered a sneezing boy, and then formed steps allowing her to reach a basketball hoop and shoot a ball into the net.
The ads falsely claimed that BOOST Kid Essentials is clinically shown to reduce illness in children, to protect from colds and flu by strengthening the immune system, and to help children up to age 13 recover more quickly from diarrhea, the FTC charged.
Under the proposed settlement, Nestlé HCN has agreed to stop claiming that BOOST Kid Essentials will reduce the risk of colds, flu, and other upper respiratory tract infections unless the claim is approved by the U.S. Food and Drug Administration (FDA). Although FDA approval of health claims generally is not required for compliance with the FTC Act, in this case, the FTC determined that requiring FDA pre-approval before Nestlé HCN makes claims that certain products prevent or reduce the risk of upper respiratory tract infections will provide clearer guidance. In turn, this will facilitate Nestlé HCN’s compliance with the proposed settlement order and will make the order easier to enforce.
Nestlé HCN also has agreed to stop claiming that BOOST will reduce children’s sick-day absences and the duration of acute diarrhea in children up to age 13, unless the claims are true and backed by at least two well-designed human clinical studies.
Press release
FDA guidance sets advisory levels for mold toxin in wheat
The U.S. Food and Drug Administration (FDA) has issued a guidance document setting advisory levels for DON (deoxynivalenol, commonly known as vomitoxin) in certain wheat products. DON is a natural toxin produced by several molds of the genus Fusarium. According to the FDA, it is not possible to completely avoid the presence of DON in wheat. While DON is sometimes found in wheat grown under normal weather conditions, the fungus that produces DON thrives in cool, wet conditions. Processing does not totally eliminate DON. The FDA established advisory levels for DON in 1993 in response to cool, wet weather conditions in the Midwest in the spring and summer of that year.
The FDA has determined that the 1993 advisory levels for DON should be revised in light of recent scientific literature. Recent studies have demonstrated that higher levels of DON in feed for cattle do not appear to present an animal or public health hazard.
Press release
IFT launches call for nominations for the 2011 Leadership Election
This is a very exciting time for IFT, and we need you to get involved. The Nominations & Elections Committee strives to put forth the finest leaders in the food science and technology profession, and we need your input to make that happen! You have an opportunity to nominate yourself or a colleague for President-Elect or for a position as a member of the 2011–2012 Board of Directors. Nominees must be Professional Members of IFT to be considered for candidacy. Find out more about Professional Membership.
It is easy to submit a nomination online. Complete the Volunteer Leadership Nomination Form. The deadline is Sept. 27, 2010, so be sure to submit your nomination today! Questions? Contact Erin Carter, Staff Coordinator for the Nominations & Elections Committee at ecarter@ift.org.
IUFoST Congress 2010
The 15th IUFoST Congress—scheduled for Aug. 22–26, 2010, in Cape Town, South Africa—is approaching rapidly and food scientists and technologists from all over the world are starting to make their plans to attend what will be a world class event. The call for papers, which closed early in February, attracted 1,329 abstracts from 77 countries. In addition, over 40 top speakers from both commercial and academic fields have accepted invitations to address the Congress. Nearly 1,500 delegates from over 70 countries have already registered for the Congress, indicating the strong appeal of the program and the Congress as a whole. Plans for the exhibition, technical tours, and social program are also progressing well, ensuring that delegates will have ample opportunities to meet and network while in Cape Town.
Learn more about the Congress and register today.
Upcoming webcasts
Global Regulatory Approval for Food Ingredients
Aug. 11, 4–5:30 p.m. CDT
You will learn how to position and obtain regulatory approval for food ingredients, food additives, functional foods, and dietary supplements for the global market. In addition, an overview of the key technical, legal, and regulatory requirements for gaining regulatory approval for food ingredients, food additives, and dietary supplements will be provided. You’ll also examine the regulatory requirements for product approval in the United Kingdom, Japan, and Australia. Learn more and register today. When registering, please enter this code: 0710EM1946
Free to IFT Members: Predicting Shelf Life Using Water Activity and Isotherms
Aug. 25, 10–11:30 a.m. CDT
Sponsored by Decagon Devices Inc.
The ability to accurately and consistently predict a product’s shelf life can be an invaluable tool in product development. This webcast will focus on how to predict shelf life using water activity and isotherm data.
This live webcast is free to IFT members and has a capacity of 1,000 attendees, first-come, first-served. Learn more and register. When registering, please enter this code: 0710EM1947
Formulation and Utilization of Supplementary Foods in Developing Countries
Sept. 15, 9–10:30 a.m., CDT
Uncover the formulation, production, use, and impact of established ready-to-use therapeutic foods, and learn about the need and strategies for developing therapeutic, recovery, and supplementary foods for developing countries. You will gain a deeper appreciation for how to use and measure these foods in developing countries such as Africa and the Caribbean. Learn more and register. When registering, please enter this code: 0710EM1948
Upcoming online course: The Science Behind Food & Health
Starting Aug. 23
This online course with live “Ask the Expert” sessions will help you to better understand compounds and chemistry of bioactives and their behind nutraceuticals and understand the impact on cognitive health that nutraceuticals may have on cognitive, cardiovascular, and bone/jointv health, as well as autoimmune diseases. You will learn legal and regulatory requirements and how recent developments such as Section 912 play a role in food and drugs. Gain a deeper appreciation for the differences between foods and pharmaceuticals, the interplay between food and drugs, and the regulatory approval process. Learn more and register. When registering, please enter this code: 0710EM1949
Wellness 11 Conference: Call for proposals
Share in the success of Wellness 11 by submitting a proposal and obtaining visibility for your organization. Present your latest research, findings, and insights. Proposals are due Aug. 13, at 4:00 p.m. CDT. Submit your proposal.