Commodity pricing picture looks promising
2012 promises to be a year of relative plenty in terms of crop production, which is welcome news in the wake of last year's weather-related disasters, Reuters reports. The prospect of lower grain prices from bountiful harvests could deliver a boost to the bottom lines of food companies, many of which have been faced with the challenge of absorbing high costs of meat and grains in the past year.
There are some weather concerns such as the potential for droughts to affect crops in South America and the southern U.S. plains, but it appears that expanded global farm production will help improve commodity crop prices for food companies by later in the year.
"Let's make the assumption [prices] stay down year over year; that would be a pretty welcome event," said Matt Arnold, a consumer analyst at Edward Jones in St. Louis. He noted that makers of breakfast cereals and packaged foods including Kellogg have absorbed some of the recent higher grain prices and are unlikely to pass along all of their anticipated cost savings to consumers. Instead, he predicted, food companies will offer shoppers shorter-term financial benefits through promotions and coupons.
A U.S. Dept. of Agriculture economist said at the department's annual outlook conference last month that 2011's high prices have led to a move toward greater global production for most farm commodities. In its monthly update, the International Grains Council raised its global wheat production forecast to a record-setting figure of 695 million tons; the forecast for global corn production was upped to 864 million tons.
Salmonella decreasing, Campylobacter increasing in EU
Salmonella cases in humans are on the decline in European Union countries—down by nearly 9% in 2010, the sixth consecutive year for which a decrease was reported. Salmonella prevalence in poultry is also declining in the EU. The statistics come from an annual report published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) on zoonoses (infections and diseases that are transmissible directly or indirectly between animals and humans) and foodborne disease outbreaks.
The report attributes the likely main reasons for the decrease in human salmonellosis cases to successful EU Salmonella control programs for reducing the prevalence of the bacteria in poultry populations, particularly laying hens. There were 99,020 reported human cases of Salmonella in 2010 compared to 108,618 in 2009. Salmonella was found most often in chicken and turkey meat.
According to the report, Campylobacteriosis remains the most reported zoonotic infection in humans since 2005, with the number of cases increasing over the past five years. In 2010, a total of 212,064 Campylobacter cases in humans were reported, an increase of 7% over the prior year. In food products, Campylobacter was found primarily in raw poultry meat. The European Commission is currently undertaking a cost-benefit analysis of the control measures for the bacteria at different stages of the food chain in order to combat it.
African cocoa initiative to benefit farm families
Government, industry, and development organizations are teaming up on the World Cocoa Foundation African Cocoa Initiative (WCF/ACI), a project to provide training to 100,000 cocoa farmers over a five-year period, improving their well-being and livelihoods.
Partners in the initiative include The World Cocoa Foundation (WCF), the U.S. government’s Feed the Future Initiative, and the Sustainable Trade Initiative. The partnership is designed to improve cocoa farmer incomes, alleviate poverty, strengthen government and regional institutions, and advance food security in the cocoa-producing counties of Cote d’Ivoire, Ghana, Cameroon, and Nigeria.
WCF/ACI will focus on four areas that include fostering public-private cooperative investments in cocoa and agriculture, improving the genetic quality and productivity of the cocoa varieties under cultivation, expanding farmer education and training programs, and improving the agriculture input supply chains that serve the farmers.
WCF is an international membership foundation that promotes a sustainable cocoa economy by providing cocoa farmers with the tools they need to grow more and better cocoa, market it successfully, and make greater profits, thus helping to increase the supply of cocoa.
IFT announces results of 2012 Leadership Election
The 2012 IFT Leadership Election, which ran from February 8, 2012 through March 8, 2012, came to an official close at 5:00 p.m. Central time on March 8. Congratulations to the following individuals who will take office on September 1, 2012:
Board of Directors
- John Coupland
- Luis Fernandez
- Scott Lineback
- Cindy Stewart
Nominations & Elections Committee
- Robert Brackett
- Marianne Gillette
- Lauren Shimek
We appreciate all of our candidates’ involvement in this election and extend a special thank you to all of our members who voted. For full biographies, please visit: www.ift.org/election.
Cocoa butter structure affects oil migration in candy
The migration of oil between phases in chocolate-enrobed products can cause significant changes in the structure and functionality of a food material. A study published in Journal of Food Science examines oil migration from a cream filling product to cocoa butter using a mass transfer model based on Fickian diffusion and found that the rate of migration of the oil into the cocoa butter was a function of how the cocoa butter was prepared.
The research team from University of Guelph and University of California, Davis, used magnetic resonance imaging (MRI) to monitor spatial and temporal changes of liquid lipid content and a 1.03 T aspect imaging MRI spectrometer to acquire images. Three methods were used to prepare the cocoa butter (static, seeded, and sheared) and the samples were prepared as a two-layer model system of cocoa butter and model cream filling (a 60:40 w/w ratio of peanut oil to interesterified hydrogenated palm oil). The samples were stored at 25°C for 56 days.
The results showed that liquid oil movement through a solid matrix is not only dependent on the concentration of the particles but also on factors such as the geometry of the dispersed phase and particle shape, size, and distribution, according to the researchers. The sheared sample had the lowest rate of migration constant due to the effect of particle size and distribution on liquid oil diffusivity, they wrote.
U.S. adults eat too many empty calories
Is the increase in snacking among U.S. consumers linked to the growing percentage of the population that is overweight and obese? An analysis of snacking behavior conducted by the U.S. Dept. of Agriculture's (USDA) Agriculture Research Service (ARS) sheds some light on the matter.
USDA researchers with the Food Surveys Research Group (FSRG) in Beltsville, Md., examined dietary intake survey data from more than 5,000 adults ages 20 years and older in order to delve into snacking habits, which are associated with increased caloric intake and decreased nutrient intake.
The ARS national What We Eat in America computerized dietary survey is ongoing, with data reported in 2-year groupings. The snacking analysis indicates that snacks provide about one-third (32% for women and 31% for men) of all daily calories derived from "empty calories" which are calories from solid fats and added sugars.
Men age 20 and older who were surveyed had an average daily intake of 923 empty calories; for women aged 20 and older, the average daily empty calorie intake was 624. Thus, men, on average, are consuming two to three times their limit in the solid fats and added sugars category, and women, on average, are consuming nearly two to four times their limit in that category.
The 2010 Dietary Guidelines for Americans recommend a limit for empty calories based on an individual's overall calorie needs and encourage reducing intake of calories from solid fats and added sugars.
2012 foodservice outlook appears positive
Consumer interest in the origins of food will help to drive restaurant industry growth this year, a new report from research firm Mintel forecasts.
"Overall, restaurant economic prospects for 2012 look positive," said Eric Giandelone, foodservice director at Mintel. "In spite of the down economy, Mintel estimates that the U.S. restaurant industry will be worth $416.4 billion in 2012, showing that operators really have listened to consumer wants and needs and made appropriate changes." The report predicts that interest in where food comes from and a desire for fresh, unprocessed food will lead more operators to focus on American regionalism. In addition, as nutrition awareness continues to heighten, more foodservice operators are expected to offer menus that provide something for patrons who are in different places along the nutrition and economic continuums.
Mintel survey respondents ranked "fresh" as the menu descriptor that they are most interested in, followed by "made from scratch" and "real." The term artisan, which has been in vogue in recent years, appears to be falling out of favor, with only 28% of those Mintel polled indicating that it is of interest.
Despite the uncertain economic climate, 65% of Mintel survey respondents who have visited a restaurant in the past month say that they will spend the same amount at restaurants in 2012. Meanwhile, 12% report planning to spend more. Of this group, the highest percentage (59%) says they will do their additional spending at a casual restaurant, followed closely by family restaurants (57%).
The Mintel research also explored the likely impact of the U.S. Food and Drug Administration's plans to implement menu labeling regulations requiring the inclusion of calorie information on the menu. Among those polled, 41% of respondents who have eaten at a restaurant in the past month say they will make no changes in how they dine out, while 33% say they will order menu items that are more healthful and contain fewer calories.
Some mammals lose ability to taste sweets
Seven out of 12 meat-eating mammals have lost the sense of sweet taste, scientists from the Monell Chemical Senses Center report. Each of the sweet-blind species eats only meat, which means that a liking for sweets is frequently lost during the evolution of diet specialization, the researchers explain.
Previous Monell research had demonstrated the surprising truth that both domestic and wild cats, who subsist only on meat, are unable to taste sweet compounds because of defects in a gene that controls the structure of the sweet taste receptor. The current study, published online in Proceedings of the National Academy of Sciences USA, was designed to explore whether other strict carnivores have also lost the sweet taste receptor. To accomplish this objective, they looked at sweet taste receptor genes from 12 related mammalian species with varying dietary habits. Once again, they found taste loss was widespread in the meat-eating species.
"Sweet taste was thought to be nearly a universal trait in animals," said senior author Gary Beauchamp, a behavioral biologist at Monell. That evolution has independently led to its loss in so many different species was quite unexpected."
The integrity of the sweet taste receptor gene was closely associated with the animals' diets. Sea lion, fur seal, Pacific harbor seal, Asian otter, spotted hyena, fossa, and banded lingsang, species that are exclusive meat eaters, all had defective sweet receptor genes.
"Different animals live in different sensory worlds, and this particularly applies to their worlds of food," Beauchamp continued. "Our findings provide further evidence that what animals like to eat—and this includes humans—is dependent to a significant degree on their basic taste receptor biology."
Snacking becomes a consumer lifestyle
Consumers are snacking significantly more now than they were just two years ago with almost half (48%) of consumers polled say they are now snacking at least twice a day, compared to 25% in 2010, according to Technomic.
The research firm reports that restaurants are driving this by offering quick, portable, smaller-portioned, low-priced food and drink in a variety of ways to continue making headway in snack purchases. Restaurant visits are 22% of consumer's snacking occasions, up from 17% in 2010.
"Recent consumer research indicates that snacking is becoming a larger part of consumers' daily lives," said Darren Tristano, Executive Vice President, Technomic. "Pressure from the nutritional disclosure legislation has prompted the foodservice industry to reduce calorie counts in meals. As a result, Americans are now more inclined to 'graze' throughout the day, seeking snacks that provide fuel between traditional meal parts."
Technomic cites several drivers of the increase in snacking, including major chains using late-night hours to promote snack items; a broadening of the definition of snacks by consumers to include more types of foods, beverages, and restaurant fare; the popularity of the mini sandwich, slider, and wrap as a downsized gourmet version of the full-sized versions; and an uptick in impulse purchases of snacks, which is up from two years ago.
Red meat consumption may lead to health issues
Red meat consumption is associated with an increased risk of total, cardiovascular disease (CVD), and cancer mortality and substituting other healthy protein sources such as fish, poultry, nuts, and legumes was associated with a lower risk of mortality, according to a study published online in Archives of Internal Medicine.
"Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies," said An Pan, lead author of the study and a research fellow in the Dept. of Nutrition at Harvard School of Public Health.
The study subjects included 37,698 men from the Health Professionals Follow-up Study (1986–2008) and 83,644 women from the Nurses' Health Study (1980–2008) who were free of CVD and cancer at baseline. The researchers assessed diets by validating food frequency questionnaires and updating them every four years.
The results showed 23,926 deaths, including 5,910 from CVD and 9,464 from cancer. After adjusting for major lifestyle and dietary risk factors, there was a 13% increased risk of mortality with one serving per day of unprocessed red meat and a 20% increased risk of mortality with one serving per day of processed red meat.
Substituting one serving per day of other foods such as fish, poultry, nuts, legumes, low-fat dairy, and whole grains for one serving per day of red meat was associated with a 7%–19% lower mortality risk, report the researchers.
In response to the study, the American Meat Institute (AMI) says red and processed meats are safe and healthy components of a balanced diet. AMI also questions the study methodology. "Red and processed meat continues to be a healthy part of a balanced diet and nutrition decisions should be based on the total body of evidence, not on single studies that include weak and inconsistent evidence and stand in contrast to other research and to the Dietary Guidelines for Americans, 2010," said Betsy Booren, AMI Foundation Director of Scientific Affairs.
"Too often, epidemiological findings are reported as 'case closed' findings, as if a researcher has discovered the definitive cause of a disease or illness. But epidemiological studies look at a multitude of diet and lifestyle factors in specific volunteer human populations and use sophisticated statistical methods to try and tease out relationships or associations between these factors and certain forms of disease. This method of comparing relationships has many limitations which are widely recognized by researchers in this field. More often than not, epidemiological studies, over time, provide more contradictions than conclusions," Booren said.
"All of these studies struggle to disentangle other lifestyle and dietary habits from meat and processed meat and admit that they can't do it well enough to use their conclusions to accurately recommend people change their dietary habits. What the total evidence has shown, and what common sense suggests, is that a balanced diet and a healthy body weight are the keys to good health," Booren concluded.
PepsiCo announces organizational and leadership changes
PepsiCo has announced a new global organizational structure and two key executive appointments. In the company’s new global structure, regions will retain P&L ownership, but PepsiCo’s global groups will work across regions to fully leverage the company’s scale.
As for the leadership changes, former PepsiCo executive Brian Cornell, who was most recently President and CEO of Sam’s Club, a division of Wal-Mart Stores Inc., has rejoined the company as CEO, PepsiCo Americas Foods, and current PepsiCo Americas Foods CEO John Compton has been appointed to a new position, President PepsiCo.
In the role of CEO, PepsiCo Americas Foods, Cornell will report to PepsiCo Chairman and CEO Indra Nooyi. He will be responsible for Frito-Lay North America, Quaker Foods & Snacks North America, PepsiCo Mexico, South America Foods, and PepsiCo customer teams.
As President, Compton will continue to report to Nooyi and will assume responsibility for all of PepsiCo’s existing global category groups. These include Global Beverages, Global Snacks, Global Nutrition, Global Operations, Global Marketing Services, and Corporate Strategy. He will be tasked with driving innovation and brand building while seeking to reduce overall costs.
BASF Venture Capital invests in Allylix
BASF Venture Capital GmbH has invested $13.5 million in Allylix Inc., a U.S.-based renewable specialty chemicals company.
Allylix uses proprietary technology to produce renewable specialty chemicals for several industries, including flavor and fragrance, food ingredients, and cosmetics. The fermentation-based technology allows for the development of the renewable compounds that were only available from naturally derived sources of limited quantities.
"Our investment in Allylix could allow us to broaden our use of renewable raw materials for sustainable chemical solutions in the future and leverage our competency in aroma chemicals, nutrition and cosmetic chemicals," said Daniela Proske, Principal at BASF Venture Capital America. "The company has demonstrated the ability to produce high-quality products at scalable commercial quantities and at a lower price point, which is one of several compelling reasons to invest in Allylix."
FrieslandCampina purchases controlling stake in Alaska Milk Corp.
Royal FrieslandCampina N.V., based in the Netherlands, has purchased a controlling interest in Alaska Milk Corp., one of the largest dairy companies in the Philippines.
The purchase increases FrieslandCampina’s stake in the company from about 8.1% to 68.9% and strengthens its growth in Asia by adding about 100 million consumers to its customer base. FrieslandCampina already has a presence in Thailand, Indonesia, Malaysia, China, Vietnam, India, Hong Kong, and Singapore. Alaska Milk Corp. is a leading player in the Philippine milk industry with strong growth and brand leadership in the canned liquid milk category and a strong and growing position in the powdered milk category. It recently expanded into higher value-added milk products, particularly in the ready-to-drink milk category.
PepsiCo launches new cola with less sugar
PepsiCo will introduce a new cola soft drink with 60% less sugar than Pepsi-Cola nationwide on March 26.
Pepsi NEXT is formulated with cola flavor and a blend of sweeteners to closely mimic the taste curve of a regular cola, according to the company.
The product launch involves a number of marketing initiatives, including a Walmart sampling program at 800 Walmart Supercenters across the country through the end of April; in-market sampling for consumers to try the new beverage for free in more than 40 cities nationwide; television, radio, and online advertising; and others.
Rudi's Organic debuts new bakery products
Rudi’s Organic Bakery Inc. has introduced two new product lines. Rudi’s Organic Bakery Flatz is a nationally available organic line of sandwich rounds and bagels with only 110 calories or less, and Rudi’s Gluten-Free Bakery Tortillas are available in three varieties. The Flatz line includes plain bagel, 100% whole-wheat bagel, multigrain sandwich, and 100% whole-wheat sandwich. They offer 3–5 g of fiber, with the sandwich Flatz and whole-wheat bagel Flatz offering 23–25 g of whole grains per serving. The gluten-free tortillas are made with whole grain flours, have a soft, pliable texture, and offer 5 g of fiber per serving. The varieties include plain, spinach, and fiesta.
New look, new name for MillerCoors' product
MillerCoors has re-launched its low-calorie beer—formerly known as MGD 64—with a new look and new name: Miller64.
The company is complementing the national launch with new television, radio, digital, and out-of-home advertising. The beer has 64 calories and 2.4 g of carbohydrates per 12 oz, and is being promoted with the line "Brewed for the Better You." The cans and clear bottles feature the brand's new logo and new color scheme of silver and red.
The company continues to produce its other low-calorie beers such as Miller Lite and Coors Light.
Jamba Juice rolls out new juice blends
Smoothie purveyor Jamba Juice has introduced three new squeezed-to-order juice blends, adding to its current menu of fresh-squeezed carrot, orange, and wheatgrass juice products.
Available in more than 700 Jamba Juice stores, the new offerings blend fresh-squeezed juices with whole fruit and provide at least two full servings of fruit and/or vegetables in each 16-oz beverage.
New juice blend varieties include Triple Revitalizer—fresh squeezed orange and carrot juices blended with whole bananas; Tropical Kick-Start—fresh squeezed orange juice blended with whole mangos; and Orange Berry Antioxidant—fresh squeezed orange juice blended with whole strawberries, blueberries, and raspberries.
Soda tax fails in Hawaii
Hawaii has become the latest state to defeat a proposed tax on sugary soft drinks. The proposed tax would have added 17 cents to the cost of a single-serve bottle of soda, but the proposal was killed by lawmakers there last month despite support for it from Hawaii Governor Neil Abercrombie, Bloomberg reports.
To date, efforts to implement soda tax levies have proven unsuccessful in 30 states, and it is expected that efforts by states and cities to re-introduce such levies may gain momentum following the U.S. presidential election. In Philadelphia, the mayor is reportedly open to taking a third crack at the issue, and in Baltimore, the mayor wants to increase a 2-cent per container tax implemented in 2010 to 5 cents.
Those who oppose soft drink taxes say that blaming obesity on soda consumption is simplistic, and that there is research contradicting the claim that sugar-sweetened beverages are the primary cause of obesity. Health advocates, however, agree that soft drinks are an unhealthy source of sugar in Americans’ diets.
Findings that sugar can be addictive and a trigger for cancer may move public sentiment in favor of legislation imposing taxes on sugary beverages, according to Bonnie Herzog, an analyst with Wells Fargo & Co.
Oregon State dean named to lead NIFA
Sonny Ramaswamy, dean of the College of Agricultural Sciences and director of the Oregon Agricultural Experiment Station at Oregon State University, has been named by President Obama to lead the U.S. Dept. of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) in Washington, D.C.
NIFA links USDA with the land-grant university community, including coordination of federal funding for and leadership for research, education, and extension programs in service of U.S. agriculture. Ramaswamy will begin his new job with NIFA later this spring.
An entomologist, Ramaswamy has studied the reproductive biology of insects and plant-insect interactions that affect various crops. Under his leadership, Oregon State’s agricultural research programs grew to nearly $60 million in grants and contracts while private support for the College of Agricultural Sciences grew to $77 million. Ramaswamy’s academic career has also included positions at Purdue University, Kansas State University, and Mississippi State University.
Press release (USDA)
Press release (Oregon State University)
Gerber voluntarily recalls batch of infant formula
Gerber Products Co. is voluntarily recalling Gerber Good Start Gentle powdered infant formula in a 23.2-oz plastic package from batch GXP1684 with an expiration date of March 5, 2013. The company reports that it will offer a replacement to consumers who purchased the product.
While the product does not pose a health or safety risk, it might have an off-odor noticeable to some consumers. In some cases, spit-up and other gastrointestinal complaints have been reported. Consumers who have the product with the batch code and expiration date above should contact the Gerber Parents Resource Center at 1-800-487-7763 for replacement. The company is working with retailers to remove any remaining product from this batch.
The recall is limited to only one Gerber Good Start Gentle manufacturing code, and no other Gerber or Gerber Good Start products are affected or involved.
IFT Press book details chemistry of carbohydrates
A new IFT Press book available from Wiley-Blackwell, Food Carbohydrate Chemistry by Ronald E. Wrolstad, takes a comprehensive look at how basic carbohydrates relate to the quality attributes and functional properties of foods. It presents the structure and nomenclature of sugars and sugar derivatives, limited to those compounds that exist naturally in foods or are used as food additives and food ingredients. The book covers chemical reactions that affect food quality and occur during processing and storage conditions; how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and nonenzymatic browning reactions; and nutritional roles of carbohydrates.
The book—the first one published as a textbook in the IFT Press book series—assumes that readers have already taken general organic chemistry and general biochemistry so the review and presentation of fundamental carbohydrate chemistry is minimal. The book will benefit both students and professionals. An explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties is presented along with an appendix that includes some laboratory and classroom exercises as well as lecture demonstrations, all of use to upper undergraduate and graduate students studying for careers in the food industry. Professionals working in product development and technical sales can use the book as a technical resource to help them understand the functionality of carbohydrate ingredients. Information in the book will help researchers and those who work in quality assurance understand the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
IFT members receive a 25% discount on all Wiley-Blackwell books. The member coupon code is available through www.ift.org/knowledge-center/read-ift-publications/books.aspx. Be sure to check IFT Press Books links for information on how to order the book and download a sample chapter. For more information, call 877-762-2974, or visit www.wiley.com/go/ift.
IFT Press book: Food Carbohydrate Chemistry
Webcast: Incorporating IFT in Your Career
Free to IFT members, this live webcast (includes on-demand recording) takes place on March 22 from 1:00 to 2:00 p.m. Central time, and will outline the invaluable career advancement resources and tools available to IFT members. Through this webcast, participants will draw from a panel of new professionals who have used IFT resources to help them in their own careers. Panelists will identify the tools that have been the most beneficial, and offer best practices on making connections, searching for jobs, and applying resources to demonstrate the value of IFT to employers. This live webcast has a capacity of up to 1,000 attendees and registration is first come, first-served. Get more details and then register today.
Wellness 12: March 28–29
Current Wellness 12 conference registrants, and those still looking to register, can extend their learning experience by registering for a free webcast selected for presentation in conjunction with Wellness 12. Registrants can choose one free webcast from this select group of webcasts, including: The Secret Ingredient for Health and Wellness Success; The "Real, Fresh, Natural Foods" Trend: How to Win With Consumers; and Debunking Food Addiction. Current Wellness 12 registrants will receive an email from IFT with a link to choose their free webcast. A two-day instructor-led Short Course on sensory science, preceding Wellness 12 is also available. Register for one or more events today.
Webcast: Ensuring the Safety of Imported Foods and Operating Globally
Join presenters Dr. Roger Clemens, IFT President, and Vinay Kwatra, Minister of Commerce, Embassy of India, as you examine the support the Department of Commerce provides food companies exporting to developing countries, learn about the role of Codex in international trade, learn about FDA’s initiatives to ensure food safety, and review Indian food laws and initiatives to demonstrate the safety of food products exported to the U.S. This webcast, in partnership with and organized by the IFT Washington D.C. Section, will provide perspectives on international food standards, government initiatives to ensure the safety of imported products, and available resources for food companies to operate in developed and developing countries. The webcast is scheduled on April 10 at 1:00 pm Central time. Register today.
USP-IFT Co-sponsored Workshop: Probiotic Ingredients, May 9-10, 2012
Through this workshop, IFT members are invited to join fellow colleagues to develop and improve standards for verifying the identity and authenticity of probiotic organisms in food and dietary supplements through suitable genotype and phenotype criteria. Discussion topics will include: factors that constitute a probiotic microorganism—genotype and phenotype—and the potential significance of measurable differences; process changes that may alter the identity of a probiotic microorganism; regulatory requirements of probiotic microorganisms used as food ingredients and dietary supplements across regions; and forging consensus among industry and regulators around the need to assess and define the identity, purity, and authenticity of the probiotic microorganism at the time of human consumption, and the locus of action. Co-sponsored by the Institute of Food Technologists, this workshop will take place May 9–10 at the USP Headquarters, Meeting Center, Rockville, Md. Register today. IFT members can access a registration discount for this workshop by contacting USP Meetings at firstname.lastname@example.org.
Online Course: Flavor Interactions in Food–A Primer
What is flavor and how is it created? These are just a couple of topics among the many covered in this online course, which includes self-paced study and live virtual Q&A sessions. Starting May 9, learn the basics of flavor from industry experts, discover the typical composition of flavors and reactions, recognize the basic regulatory framework in foods, and understand the impact sensory and consumer evaluation make on consumer choices. This online course is a suggested prerequisite for the new, advanced Pre-Annual Meeting Short Course, Flavor Interactions in Food, which takes place just prior to the 2012 IFT Annual Meeting & Food Expo. Get online course details and then register today.