The Weekly: September 1, 2010

September 1, 2010

Top Stories

 

 

Product tracing key to preventing future Salmonella outbreaks

The recent Salmonella outbreak in eggs highlights a crucial need for an effective product tracing system. According to the Institute of Food Technologists (IFT), a product tracing system would make it possible to identify foodborne illness outbreaks earlier as well as contain the outbreak faster. A report issued earlier this year from IFT to the U.S. Food and Drug Administration (FDA) recommended guidelines that would establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service.

In the case of the massive shell egg recall, it has come to light that contaminated chicken feed is likely to blame for the Salmonella outbreak, according to the Agence France-Presse (AFP). “We don’t know if the feeding ingredients came to the facility contaminated or if the feed got contaminated at the facility,” said Jeff Farrar, the Associate Commissioner for Food Protection at the U.S. Food and Drug Administration (FDA).

Farrar told reporters the chicken feed in question had only gone to two Iowa farms—Wright County Egg and Hillandale Farms—and not been distributed elsewhere in the country. “We are looking at all possibilities here of how contamination could have gone into the feed or on to the farm,” Farrar said. “This contamination can come in through numerous routes—including rodents, shared equipment, workers—so we are looking into all those possibilities in our investigation.”

The initial Salmonella outbreak from shell eggs began months ago, but the source of the outbreak is just now being discovered. It is possible that a revamped product tracing system would have enabled the outbreak source to be pinpointed earlier. Now, product tracing continues to be vital in order to identify the potentially contaminated ingredient in the feed.

“Product tracing is a critical part of the food safety legislation that is currently under review because it serves to protect and improve the food supply, not only here in the United States but throughout the global food system,” said IFT Vice President Will Fisher.

The recommendations from IFT and the expert panel include:

  • Creation of a standard list of key data or information to be collected
  • Standardization of formats for expressing the information,
  • Identification of the points along the supply chain, internally and between partners, where information needs to be captured
  • Comprehensive record keeping that allows the linking of information both internally and with partners
  • Use of electronic systems for data transfer
  • Inclusion of traceability as a requirement within audits
  • Required training and education on what compliance entails

The report concludes that setting clear objectives for those in the food supply chain is the most appropriate approach to effective product tracing. Principally, the system should be simple, user friendly, and globally accepted, as well as have the ability to leverage existing industry systems.

“The safety of the food supply requires a comprehensive and coordinated effort among all stakeholders throughout the system from farm to fork including growers, farm workers, packers, shippers, transporters, importers, wholesalers, retailers, government agencies, as well as consumers,” according the panel’s findings. Through a concerted effort, product tracing can help protect the public health, boost consumer confidence, and manage costs faced by affected industries in the supply chain following a food safety incident.

IFT report

AFP article

Powerful proteins

Cardiovascular health and weight management are two of today’s top health concerns. Proteins, from a myriad of sources, address these health issues and more. While consumers are most familiar with soy, egg, and whey, other proteins such as canola, collagen and pea are showing their potential to become protein powerhouses. In her column in the August issue of Food Technology magazine, Linda Milo Ohr explores the familiar sources of proteins and the unfamiliar, such as collagen, canola and pea proteins. In addition, she discusses the role of dairy-derived peptides called lactotripeptides.

Powerful Proteins

Fast-casual establishes itself as niche restaurant category

If you don’t want fast food and you don’t want an expensive full-service meal, a fast-casual restaurant might be just the ticket. According to a recent Mintel foodservice report, the fast-casual restaurant category accounted for estimated sales of $23 billion in 2010, up nearly 30% since 2006.

Restaurants in this market claim to combine the quality of family casual with the convenience of fast food. At $6–12 per ticket, pricing falls between fast food and casual dining. Fast-casual restaurants distinguish themselves from fast food through their modified table service, higher food quality, greater attention to healthful foods, and, in some cases, availability of beer and wine.

“The relatively new fast-casual category has fared well through the recession as people can see the added value in the food and atmosphere, despite the slightly higher price point,” said Eric Giandelone, Director of Foodservice Research at Mintel. “The majority of restaurant-goers say quality is the most important determinant in their choice of a restaurant, which will continue to help this category grow.”

Fast-casual restaurants have not yet displaced fast food, casual dining, pizza, or family dining restaurants, but this fairly young category makes its strongest statement during the lunch hour, with patronage levels almost equaling that of casual dining (26% of respondents have visited a fast-casual restaurant in the past month and 28% a casual-dining restaurant). However, fast food still holds a strong lead with nearly 60% of Mintel respondents frequenting a fast-food establishment for lunch within the past month.

According to Eric Giandelone, the main reason fast casual restaurants lag so far behind fast food is simply that there aren’t as many of them. One of the most successful fast casual chains, Panera Bread, had 1,388 locations as of March 2010, meanwhile fast food leader, McDonald’s had 10 times that number of restaurants in the United States.

Nearly 30% of those surveyed cite the reason for not frequenting a fast-casual restaurant in the past month as “there are no/not many fast-casual restaurants by me.” Just over a quarter of respondents (26%) claim they are too expensive and 22% prefer a regular wait staff when they dine out.

Press release

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Test detects E. coli faster, speed outbreak tracing

A study published in the Journal of Food Science shows that infrared spectroscopy can detect E. coli faster than current testing methods and can cut days off investigations of outbreaks.

Lisa Mauer, an Associate Professor of Food Science at Purdue University, detected E. coli in ground beef in 1 hr using Fourier transform infrared spectroscopy, much less than the 48 hrs required for conventional plating technology, which requires culturing cells in a laboratory. Mauer said spectroscopy could be done in the same laboratories, just in much less time.

The spectroscopy method also differentiates between strains of E. coli 0157:H7, meaning outbreaks could be tracked more effectively and quickly. Current tests are multistep and take almost one week to get results.

E. coli has a specific infrared spectrum that can be read with a Fourier transform infrared spectrometer. Infrared light is passed over a sample. The spectrometer reads the spectrum created by the combination of energy that has been absorbed and energy that has been reflected back.

Mauer believes the ground beef tests show promise for using the technology to find other pathogens in additional types of foods. She has already shown that spectroscopy can detect melamine—which sickened about 300,000 infants in China and killed at least six in 2008—down to one part per million in powdered baby formula. Mauer next plans to assess spectroscopy for detection of more pathogens in different food products.

Abstract

Black rice rivals blueberries as source of healthful antioxidants

Health-conscious consumers who hesitate at the price of fresh blueberries and blackberries—fruits renowned for high levels of healthful antioxidants—now have an economical alternative, scientists reported at the 240th National Meeting of the American Chemical Society (ACS). It is black rice.

“Just a spoonful of black rice bran contains more health-promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants.”

Like fruits, black rice is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases. Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested.

In the study, the researchers tested black rice bran grown in the Southern United States. Although brown rice is the most common rice variety produced worldwide, Xu said the study results suggest that black rice bran may be healthier than brown rice bran in terms of antioxidants.

The scientists also showed that pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, and may provide a healthier alternative to artificial food colorants that manufacturers now add to some foods and beverages.

Press release

U.S. restaurant traffic to grow less than 1% a year

Visits to U.S. restaurants are forecasted to grow less than 1% a year over the next decade, slower than the 1.1% a year growth in the country’s population, according to recently released foodservice market research by The NPD Group. The report, “A Look into the Future of Foodservice,” forecasts that annual visits to restaurants will increase by 8% over the next 10 years.

The report, which provides forecasts of restaurant segments, categories, visit situations, and beverage and food products based on the aging of the U.S. population, population growth, and recent trends, finds that the aging of the U.S. population over the next decade will not benefit the restaurant industry.

“The aging effect on the restaurant industry will be slightly negative because of aging Baby Boomers,” said Bonnie Riggs, NPD’s Restaurant Industry Analyst. “A greater share of visits will source to those 50 years and older in 2019, but as consumers age they become less frequent restaurant users. This means the restaurant industry will have heavier dependence on lighter buyers.”

Riggs points out that the growth at the breakfast and PM snack dayparts are examples of trends that present opportunities for the foodservice industry.

Press release

Plantain fibers could treat Crohn’s disease

Scientists at the University of Liverpool, United Kingdom, have found that soluble fibers found in plantain, a type of large banana, could be used to treat patients with Crohn’s disease.

Crohn’s is a condition that causes chronic intestinal inflammation, leading to pain, bleeding, and diarrhea. Scientists have previously shown that people with Crohn’s disease have increased numbers of a ‘sticky’ type of E. coli and weakened ability to fight off invading intestinal bacteria. The team investigated whether dietary agents could influence E. coli entering the lining of the gut.

The sticky E. coli are capable of penetrating the gut wall via special cells, called M-cells that act as ‘gatekeepers’ to the lymphatic system. In patients with Crohn’s disease this leads to chronic inflammation in the gut. Scientists found that plantain soluble fibers prevented the uptake and transport of E. coli across M-cells. They compared these results with tests on polysorbate-80—a fat emulsifier used in processed food to bind ingredients together. The tests revealed that polysorbate had the opposite effect to plantain fibers, and encouraged the movement of bacteria through the cells.

“This research shows that different dietary components can have powerful effects on the movement of bacteria through the bowel. We have known for some time the general health benefits of eating plantain and broccoli, which are both high in vitamins and minerals, but until now we have not understood how they can boost the body’s natural defenses against infection common in Crohn’s patients. Our work suggests that it might be important for patients with this condition to eat healthily and limit their intake of processed foods,” said Barry Campbell, University of Liverpool’s Institute of Translational Medicine.

Press release

Eating berries may keep aging brains healthy

Scientists have reported the first evidence that eating blueberries, strawberries, and acai berries may help the aging brain stay healthy in a crucial but previously unrecognized way. Their study, presented at the 240th National Meeting of the American Chemical Society (ACS), concluded that berries, and possibly walnuts, activate the brain’s natural “housekeeper” mechanism, which cleans up and recycles toxic proteins linked to age-related memory loss and other mental decline.

Shibu Poulose, who presented the report, said previous research suggested that one factor involved in aging is a steady decline in the body’s ability to protect itself against inflammation and oxidative damage. This leaves people vulnerable to degenerative brain diseases, heart disease, cancer, and other age-related disorders.

“The good news is that natural compounds called polyphenolics found in fruits, vegetables, and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline,” said Poulose, who is with the U. S. Department of Agriculture’s Agricultural Research Service (USDA-ARS) Human Nutrition Research Center on Aging in Boston, Mass.

In the new research, the scientists focused on another reason why nerve function declines with aging. It involves a reduction in the brain’s natural house-cleaning process. Cells called microglia are the housekeepers. In a process called autophagy, they remove and recycle biochemical debris that otherwise would interfere with brain function.

“But in aging, microglia fail to do their work, and debris builds up,” said Poulose. “In addition, the microglia become over-activated and actually begin to damage healthy cells in the brain. Our research suggests that the polyphenolics in berries have a rescuing effect. They seem to restore the normal housekeeping function. These findings are the first to show these effects of berries.”

Poulose said the study provides further evidence to eat foods rich in polyphenolics. Although berries and walnuts are rich sources, many other fruits and vegetables contain these chemicals ― especially those with deep red, orange, or blue colors. Those colors come from pigments termed anthocyanins that are good antioxidants. He emphasized the importance of consuming the whole fruit, which contains the full range of hundreds of healthful chemicals. Frozen berries, which are available year round, also are excellent sources of polyphenolics, he added.

Press release

Food safety testing products market to reach $11.4 B by 2015

Global Industry Analysts (GIA) has announced the release of a global report on food safety testing products that predicts the market will reach US$11.4 billion by the year 2015. The market is driven by globalization of food supply trade, growing concerns for food safety, technological advancements, increased focus on microbial pathogens, and the emergence of rapid microbial tests. Other factors propelling market growth include increased demand for food-testing equipment with high-end technology and speedy performance, and a shift towards more clear and regular communication of food safety standards.

Food safety has been a major challenge for countries all over the world. Pathogens such as E. coli, campylobacter, listeria, Salmonella, and several others are linked to various foodborne illnesses, which affect several millions across the globe. Increased consumer preference for fresh, healthy, and minimally processed foods pose major challenges to food companies in controlling food contamination. Various food safety testing processes and equipment are available in the market that are used for detecting microorganisms (pathogens), pesticide, and genetically modified organisms (GMOs). With growing concerns for food safety, the market for food safety testing products has been witnessing steady growth over the past several years. Though the market has been temporarily affected by the global economic downturn, resulting in a slowdown in growth from the year 2008, demand for food safety testing products is expected to regain market recovery from the year 2011, and pick up momentum thereon.

According to the report, Europe dominates the global market for food safety testing products. The United States trails Europe in terms of sales, holding the second largest position in the global market. Growth-wise, Asia-Pacific represents the fastest growing region for food safety testing, and is forecast to grow at a compounded annual growth rate of 6.6% during the analysis period.

Pathogen testing represents the largest segment in the global food safety testing market. By 2015, the worldwide market for pathogen testing products is projected to register a compounded annual growth rate of 4.2% over the analysis period. Meanwhile, GMO testing products represent the fastest-growing segment. In terms of end-use segments, processed foods industry represents the largest end-use market for food safety testing products globally. However, demand for food safety testing products from meat industry is forecast to register the fastest annual growth rate of 5.75% over the analysis period.

Press release

Report

Company News

 

 

Winter appointed to FDA Food Advisory Committee

The U.S. Food and Drug Administration (FDA) has recently appointed Carl Winter to its Food Advisory Committee in the areas of chemistry and toxicology. Winter is an Extension Food Toxicologist at the University of California, Davis. In addition, Winter is a member of the Institute of Food Technologists and an IFT Fellow. IFT members who continue to serve on this committee include Committee Chair Phil Nelson, Purdue University, and Barbara Blakistone, National Fisheries Institute.

Food Advisory Committee

Symrise hires Tross-Hall as Food Technologist

Symrise has hired Sherrilyn Tross-Hall as Food Technologist. In her new position, Tross-Hall will be modifying existing products and processes as well as initiating new concepts and methods. She will be focused on current consumer markets and new technology and will be responsible for selecting raw materials and other ingredients from supplier sources. In performing these job functions, Tross-Hall will report to Vincent Kral, Manager, Beverage Applications.

Prior to joining Symrise, Tross-Hall was a Product Developer at Pepsi-Cola, and then moved on to Associate Chemist positions at Avon Cosmetics and Coty Cosmetics. Her most recent experience was with Robertet Flavors where she was a Food Technologist. Tross-Hall is a member of the Institute of Food Technologists.

Symrise

Burcon receives GRAS status for canola protein isolates

Burcon NutraScience Corp. has announced that the U.S. Food and Drug Administration (FDA) has issued a no objection letter with respect to Puratein and Supertein canola protein isolates. This response indicates the FDA has no objection to the conclusion that Puratein and Supertein are Generally Recognized as Safe (GRAS) among qualified experts for use alone or together as an ingredient in dairy products, grain products, fruit and vegetable juices and beverages, salad dressings, meal replacements, and nutritional bars.

Burcon’s patented process for the production of Puratein and Supertein canola protein isolates broadly separates the two naturally occurring proteins found in canola. The two naturally occurring proteins in canola—cruciferin and napin—have highly distinct functional and nutritional characteristics, similar to the way that the two proteins in egg, egg-yolk, and egg-white, have distinct characteristics. Burcon’s patented process for the production of Puratein and Supertein canola protein isolates thereby creates two distinct protein ingredients with separate and distinct nutritional and functional profiles allowing for their use in a broader variety of food and beverage applications.

Press release

Leprino to open new Colorado mozzarella plant

According to The Denver Post, Leprino Foods is expanding its Colorado footprint with a new $270 million mozzarella plant in Greeley. The plant and its 500 jobs are expected to produce a major economic uplift to northern Colorado—and help bring the state’s struggling dairy industry back to health. The factory is projected to generate $15 billion over 20 years in wages and direct and indirect spending.

Colorado dairy farmers are expected to add, collectively, 80,000 new cows to their herds in coming years and double current milk production to supply the Greeley facility. The new plant also will solidify Leprino Foods’ hold on the mozzarella business. No other company in the world tops Leprino’s output—a mountain of mozzarella that when the Greeley factory reaches full capacity will reach 2 billion lbs a year.

The new Greeley plant—which will be the second-largest among Leprino’s 10 U.S. factories—will produce millions of dollars in new revenue for Leprino. Construction began in July. The first phase is scheduled to open next fall, and then the plant will triple in size by 2012.

Northern Colorado dairy farmers expect the new Greeley plant to help reverse a devastating 2009 in which milk prices fell sharply. The downturn was aggravated by the $1 billion failure last year of Greeley-based New Frontier Bank, which had been a primary source of loans and expansion capital for dairy owners. Many Colorado milk producers depleted their herds over the past year because prices were below production costs and loans were scarce. Prices have since rebounded to near break-even levels. The Greeley plant will have a capacity of 7 million lbs of milk per day—equivalent to current statewide dairy production. Farmers say they will be up to the task of providing sufficient milk for Leprino.

The Denver Post article

Coca-Cola Enterprises honors supplier for energy cuts

Coca-Cola Enterprises (CCE) has honored Orion Energy Systems Inc. with its first ever 2009 Supplier Excellence Award for Corporate Responsibility and Sustainability. The award recognizes a CCE supplier that “has consistently demonstrated the values and commitment to excellence that we as an organization (and our customers) demand as we strive to produce and distribute the highest quality products available in the beverage industry,” according to CCE.

Orion Energy Systems is a power technology enterprise that designs, manufactures, and deploys energy management systems, consisting primarily of high-intensity fluorescent and LED high-bay lighting systems, dynamic sensor and control technologies, direct renewable solar light pipes, and photovoltaic generation technology.

“We are honored to be recognized by the world’s top brand,” said Orion Chairman and CEO Neal Verfuerth. “By deploying our technology at 350 facilities since 2005, we’re helping CCE save $22.1 million every year by reducing their energy use by 128 million kilowatt-hours. And now that we’ve rolled out our entire suite of technology at CCE’s Coachella, Calif., facility, we look forward to the opportunity to deliver dramatic savings to its other facilities.”

By deploying Orion’s energy-saving technology, CCE is preventing more than 125,000 tons of carbon dioxide from entering the atmosphere every year. At CCE’s Coachella, Calif., facility, the company has deployed Orion’s entire suite of energy-saving lighting technology, and Orion’s solar panels, which generate more energy than what’s consumed at the sales center during certain times of the day. The installation of Orion’s technology has helped the 60,000-sq-ft facility earn LEED certification.

Press release

Graduate student program encourages flavor research in Europe

V. Krishnakumar, Managing Director of consultancy Giract, and Andy Taylor, Professor at the University of Nottingham, U.K., have launched a program that aims to promote flavor research studies amongst Ph.D. students in Europe.

The program offers two kinds of awards to researchers at the start of their careers. Ph.D. students are encouraged to participate in an annual competition for the best thesis in the flavor area. Innovation will be the key criterion used in order to judge the theses submitted for evaluation. An award of €5,000 will be given to the author of the best thesis. In addition, in order to encourage chemists, biochemists, and other scientists to undertake Ph.D.s in flavor, one-off bursaries of €3,000 each will be awarded to six selected students who are starting Ph.D.s in the flavor area.

V. Krishnakumar has obtained sponsorship from nine companies with business activities in or relating to flavors: DSM Food Specialities, Frutarom, Givaudan, IFF, Kerry Ingredients, Kikkoman, Lesaffre International, Nestlé, and Unilever. The companies will have no input on the selecting the winners. A Steering Committee, led by Taylor, will evaluate the theses received and select the best one. Giract will invite the winning candidate to the Savory Flavor Conference of the following year where the student will receive his/her award.

Projects must be innovative and multi-disciplinary, combining flavor analysis with aspects of biology and psychology. They must also adhere to good experimental design and theoretical principles. However, they could be almost anywhere in the flavors field. The intention is to make the program an annual event, and if it proves successful in Europe to expand it into the United States and Asia.

The deadline for submissions is October 30.

Flavor research program

Extra Credit Reading

New ‘Ornamental Edibles’ exhibit added to Arboretum
The new Ornamental Edibles exhibit in the U.S. National Arboretum’s National Herb Garden will demonstrate ways that home gardeners can incorporate delicious vegetable plants into their landscape gardens.

Icy treats become sweet trend
First, there was the cupcake. Then, the doughnut. Now, fancy frozen pops—both purchased and homemade—are taking their turn as the favorite sweet treat of adults looking for a little nostalgia and some tongue-tingling flavors.

Mars reduces saturated fat in U.K. candy bars
This September will see Mars’ iconic Mars bar, alongside Snickers, Milky Way, and Topic, hit the shelves in the United Kingdom with 15% less saturated fat per bar compared with their previous recipes. In fact, they now have the equivalent of 35–45% less saturated fat than the average of the top 25 chocolate brands per 100 g.

Regulatory News

 

 

Cargill Meat Solutions recalls ground beef due to possible E. coli contamination

Cargill Meat Solutions Corp., Wyalusing, Pa., is recalling approximately 8,500 lbs of ground beef products that may be contaminated with E. coli O26, the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) announced Aug. 28.

The products subject to recall bears the establishment number “EST. 9400” inside the USDA mark of inspection. These products were produced on June 11, 2010, and were shipped to distribution centers in Connecticut and Maryland for further distribution. It is important to note that the above listed products were repackaged into consumer-size packages and sold under different retail brand names.

FSIS became aware of the problem on Aug. 5, 2010 when the agency was notified by the Maine Department of Agriculture, Food, and Rural Resources of an E. coli O26 cluster of illnesses. In conjunction with the Maine Department of Health and Human Services, Maine Department of Agriculture, Food and Rural Resources, the New York State Department of Health, and New York State Department of Agriculture & Markets, two case-patients have been identified in Maine, as well as one case-patient in New York with a rare, indistinguishable PFGE pattern as determined by PFGE subtyping in PulseNet. PulseNet is a national network of public health and food regulatory agency laboratories coordinated by the Centers for Disease Control and Prevention (CDC). Illness onset dates range from June 24, 2010, through July 16, 2010.

FSIS determined that there is an association between the ground beef products subject to recall and the cluster of illnesses in the states of Maine and New York. FSIS regulations and statute allow the agency to take action on a product under its jurisdiction in cases where the product is convincingly associated to illness by evidence collected though an epidemiological, traceback investigation, and/or laboratory analysis. FSIS is continuing to work with affected state public health partners and the company on the investigation.

Press release

USDA offers grants to schools for student gardens

Agriculture Secretary Tom Vilsack has announced that U.S. Dept. of Agriculture (USDA) will establish a People’s Garden School Pilot Program to develop and run community gardens at eligible high-poverty schools; teach students involved in the gardens about agriculture production practices, diet, and nutrition; and evaluate the learning outcomes. This $1 million pilot program is authorized under the Richard B. Russell National School Lunch Act. A cooperative agreement will be awarded to implement a program in up to five states. To be eligible as project sites, schools must have 50% or more students qualifying for free or reduced-price school meals.

“Grass roots community gardens and agriculture programs have great promise for teaching our kids about food production and nutrition at the local level,” said Vilsack. “Learning where food comes from and what fresh foods taste like, and the pride of growing and serving vegetables and fruits that grew through your own effort, are life-changing experiences. All of us at USDA are proud to make this possible.”

Part of a broad USDA effort to provide children with access to a nutritious and safe diet, this initiative also aims to influence healthier choices for all American households. Produce raised in the gardens can be used in the schools’ meals and by student households, local food banks, or senior center nutrition programs.

Through this pilot program, the USDA Food and Nutrition Service seeks to identify models of successful school garden initiatives which then can be marketed to the K–12 community for inspiration, ideas, and replication.

Press release

Request for applications

Meeting News

 

 

Nomination deadline approaching 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. To find out more about Professional Membership please click here.

It is easy to submit a nomination online. Click here to complete the Volunteer Leadership Nomination Form. The deadline is September 27, 2010, so be sure to submit your nomination today! Questions? Please contact Erin Carter, staff coordinator for the Nominations & Elections Committee at ecarter@ift.org.

Live Q&A sessions for Science Behind Food & Health course to begin Sept. 10

There’s still time to register! Plan now to participate in “Ask the Expert” sessions so that you can deepen your understanding about the impact that nutraceuticals may have on cognitive, cardiovascular, and bone/joint health. Benefit from an overview of the differences between foods and pharmaceuticals, the interplay between food and drugs, and the regulatory approval process. Learn more and register today.

Webcast: Formulation and Utilization of Supplementary Foods in Developing Countries

Sept. 15, 9:00–10:30 a.m. CDT

This webcast will review the strategies and challenges related to the development of supplementary foods for developing countries such as Africa. You’ll examine the formulation, production, and impact of ready-to-use supplementary foods. Learn more and register.

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