The Weekly: August 10, 2016

August 10, 2016

IFT Top Stories

Americans spend half of their food budget at restaurants
The U.S. Dept. of Agriculture’s Economic Research Service has released a report examining the consumption of convenience foods and found that half of the average American’s food budget is spent at fast-food and sit-down restaurants.

Using 1999–2010 data, the researchers categorized foods into six groups based on the amount of time the food saved households in meal preparation, or convenience. In ascending order of convenience, these foods include (1) basic ingredients, which are minimally processed and usually composed of one commodity; (2) complex ingredients, which are processed ingredients and usually contain more than one farm commodity; (3) ready-to-cook (RTC) meals and snacks, requiring water and/or heat before consuming; (4) ready-to-eat (RTE) meals and snacks, requiring no preparation; (5) meals and snacks purchased at fast-food restaurants; and (6) meals and snacks purchased at sit-down restaurants.

The researchers found that demand for the six food groups, regardless of their level of convenience to the household, is largely determined by price and income-led changes in total food expenditures, although advertising played a role in demand for fast-food meals and snacks. The least convenient foods—basic and complex ingredients—constituted less than a quarter of the average household food budget. Products that offered a greater degree of convenience than basic and complex ingredients, like RTC and RTE meals and snacks, constituted 26% of the average household food budget between 1999 and 2010.

The most convenient foods—purchased from fast-food and sit-down restaurants—made up around half of the total food budget. Between 1999 and 2010, the average share of the food budget spent on fast-food meals and snacks grew from 24% to 27%, with decreases in this share beginning just before the most recent economic downturn, starting in 2007 across most geographic regions. During this overall period, the average share of the budget spent on sit-down meals and snacks decreased from 25% to 23%, led by declines in this share starting around 2004 and 2005 across all geographic areas.


Researchers develop 3-D food printer
In the past year, Columbia University mechanical engineering professor Hod Lipson and his students have been developing a 3-D food printer that can fabricate edible items through computer-guided software and the actual cooking of edible pastes, gels, powders, and liquid ingredients—all in a prototype that looks like a coffee machine. The printer is the result of a design project devised by Lipson and his students, led by Drim Stokhuijzen, an industrial design graduate student visiting from Delft University of Technology in the Netherlands, and Jerson Mezquita, an undergraduate student visiting from SUNY Maritime who is now a research associate in Lipson’s Creative Machines Lab (CML).

“Food printers are not meant to replace conventional cooking—they won’t solve all of our nutritional needs, nor cook everything we should eat,” said Lipson, a roboticist who works in the areas of artificial intelligence and digital manufacturing at Columbia Engineering. “But they will produce an infinite variety of customized fresh, nutritional foods on demand, transforming digital recipes and basic ingredients supplied in frozen cartridges into healthy dishes that can supplement our daily intake. I think this is the missing link that will bring the benefits of personalized data-driven health to our kitchen tables—it’s the ‘killer app’ of 3-D printing.”

The major challenge the team faces is how to get the printer to “cook” the food. Lipson notes that, while he is sure they can get the technology to work this summer, “stuffing it all into the new machine, which is much more compact than the printer we’ve been using, is a big challenge.” The printer is fitted out with a robotic arm that holds eight slots for frozen food cartridges; the students are now working on incorporating an infrared heating element into the arm.

Lipson and his team are collaborating with New York City–based International Culinary Center (ICC), a top culinary school in the United States. Working closely with Chef Hervé Malivert, ICC’s director of food technology and culinary coordinator, Lipson led several workshops to bring together ICC’s culinary creativity with the CML’s technical knowledge to create new kinds of foods—novel textures, combinations, and spatial arrangements of basic ingredients that chefs cannot currently put together. Malivert hoped to expose his students to the future of food and new food technologies; Lipson’s aim was to explore and study the potential of printed food, to create and document the student-designed recipes, and unveil what food in 2025 might look like.
“The engineers have tackled how 3-D printing works, but now we turn to the kitchen experts to face the creative question of what can be made,” says Lipson.

Press release

IFT Research Briefs

Fermented berries may increase benefits for diabetics
Blueberries, and berries in general, are among foods labeled as “diabetes superfoods” by the American Association of Diabetes. A new animal study published in the Journal of Nutritional Biochemistry shows that consuming fermented berries may reducing blood glucose levels and the development of obesity.

Previous research has shown that dietary blueberries may play a role in reducing hyperglycemia in obese mice. Given that, the researchers wanted to determine if a fermented, dealcoholized blueberry-blackberry beverage would enhance the potential of the phenolic compounds in the berries that are responsible for reducing diabetic markers. The researchers had already determined that the berries, when fermented at low temperatures, resulted in an improved and higher concentration of anthocyanins. Anthocyanins, found in the pigments of fruits such as blueberries, grapes, and apples, have been shown to promote insulin sensitivity, decrease blood glucose levels in the blood, and enhance insulin secretion.

The in vivo study involved monitoring the impact of the fermented berry beverage on obesity and blood glucose levels in mice on a high-fat diet. The beverage included a ratio of 70% fermented blackberries to 30% fermented blueberries. Alcohol was removed from the beverage by rotoevaporation and was replaced with water. Some of the sugars left over after fermentation were also removed in the process.

During the study, groups of mice with diet-induced obesity and hyperglycemia were given the fermented berry beverage or the beverage with higher or lower enriched concentrations of the anthocyanins (0.1x, 1x, or 2x). Another group was given sitagliptin, a commonly used medication for diabetes, and a final group was given water only. In all other respects the groups consumed the same diet, calories, and amount of sugars.

The researchers saw benefits in all groups drinking the fermented beverage, but the group on the highest concentration of anthocyanins (2x) showed the greatest results, comparable to what was observed in the group on sitagliptin. This included no increase in body weight. The researchers also observed that glucose was deposited into tissue more than absorbed by and present in the blood, as well. They also found that the mice on 2x the enriched anthocyanins had lower oxidative species levels, which is significant since oxidative stress can damage protein and DNA.

The researchers concluded that while the berry wine may not be able to replace medications for diabetics, it may be able to reduce the amount of medication needed.


Americans prefer resealable, portioned food packaging
New research from Mintel reveals that four in five U.S. food shoppers (80%) agree that reducing food waste is as important as reducing packaging waste. In an effort to limit waste, half (52%) of consumers prefer to buy foods with minimal/no packaging.

As they look to extend the life of the food products they buy, 81% of consumers say that they would choose resealable packaging over nonresealable packaging, and more than half (54%) would pay more for packaging with added features such as being resealable or portion controlled, with three in 10 (30%) often reusing food packaging for other purposes. However, recycling food packaging is far from a universal behavior, as just two in five consumers (42%) report recycling most of the food packaging they use.

With snacking on the rise among on-the-go Americans, single-serve food packaging is growing in popularity. In fact, 36% of consumers are interested in packaging that allows food to be eaten on the go, while 23% often buy individually portioned packs.

When it comes to the more perishable food items purchased, smaller packages appear to be the way to go as they can lead to less food waste. Indeed, Mintel research reveals that more than half (53%) of consumers agree fresh produce spoils before they can eat/use it and two in five (41%) would pay more for vegetables that come in single-serve packages. What’s more, 56% of consumers would be motivated to select one food product over another if its packaging more effectively prevented food from going bad.

As highlighted in Mintel’s “2016 Global Packaging Trend Phenomenal Flexibles,” flexible packaging is no longer considered a compromise for brands as demand for single-serve packaging grows and 34% of consumers associate flexible pouches with being modern. While 40% of consumers perceive glass packaging as “old-fashioned,” they are more likely to agree that glass is reusable (49%) and effective at retaining freshness (38%). And while flexible pouches are seen as more innovative and portable (44%), consumers are much less likely to view the packaging as being reusable (11%) or retaining freshness (21%) when compared to glass.

Press release

Tart cherry juice may increase athletic performance, aid in recovery
A study published in the journal Nutrients shows that Montmorency tart cherry juice may aid in recovery after exercise. The UK research team, led by Glyn Howatson at Northumbria University, conducted this double-blind, placebo-controlled study to identify the effects of Montmorency tart cherry juice on recovery among a new population of athletes following prolonged, intermittent exercise.

The study involved 16 semi-professional male soccer players aged 21–29 who were randomly assigned to either a Montmorency tart cherry concentrate group or a placebo control group. Montmorency group participants consumed about 1 oz (30 mL) of a commercially available Montmorency tart cherry juice concentrate mixed with 100 mL of water twice per day (8 a.m. and 6 p.m.) for seven consecutive days—for four days prior to the simulated trial and for three days after the trial. Following the same schedule, placebo group participants consumed a calorie-matched fruit cordial with less than 5% fruit mixed with water and maltodextrin. The 30 mL dosage of Montmorency tart cherry juice concentrate contained a total anthocyanin content of 73.5 mg, or the equivalent of about 90 whole Montmorency tart cherries.

Participants were instructed to consume a low polyphenolic diet for 48 hours prior to beginning each Montmorency or placebo supplementation routine and throughout the seven-day consumption period. Food diaries were used to assess compliance, which helped researchers more accurately measure the efficacy of the phenolic-rich compounds in the Montmorency tart cherry concentration intervention.

The researchers found that the Montmorency tart cherry juice, compared to a placebo, maintains greater functional performance, impacts a key marker of inflammation, and decreases self-reported muscle soreness among study participants following prolonged activity that mirrors the demands of field-based sports. While additional research is needed, the authors suggest the dampening of the post-exercise inflammatory processes may be responsible.

Across every performance measure, including maximal voluntary isometric contraction, countermovement jump height, 20 m sprint time, knee extensors, and 5-0-5 agility, the Montmorency group showed better performance than the placebo group. Additionally, the Montmorency group showed significantly lower levels of Interleukin-6, a marker for inflammation, particularly immediately post-trial. Ratings for muscle soreness were significantly lower in the Montmorency group across the 72-hour post-trial period. No significant effects in muscle damage or oxidative stress were observed in either the Montmorency group or the placebo group.

According to the researchers, the new findings suggest Montmorency tart cherry juice may benefit athletes involved in prolonged, repeat sprint activity, such as soccer, rugby, and lacrosse.


Probiotic may enhance protein utilization
A study published in the journal PeerJ shows that the patented probiotic strain GanedenBC30 (Bacillus coagulans GBI-30, 6086) may support the body’s utilization of protein. Probiotics have been previously reported to support healthy digestive and immune function, aid in protein absorption, and decrease inflammation. In this study, the researchers set out to examine the effect of co-administration of protein and probiotics on muscle damage, recovery, and performance following a damaging exercise bout.

In this crossover, diet-controlled study, 29 recreationally trained males were assigned to consume either 20 g of casein or 20 g of casein plus probiotic (1 billion CFU Bacillus coagulans GBI-30, 6086). After two weeks of supplementation, perceptional measures, athletic performance, and muscle damage were analyzed following a damaging exercise bout.

The researchers found that the damaging exercise bout significantly increased muscle soreness and reduced perceived recovery. However, the protein probiotic combo significantly increased recovery at 24 and 72 hr, and decreased soreness at 72 hr post exercise in comparison with protein alone. Perceptual measures were confirmed by increases in creatine kinase (PRO: +266.8%, p = 0.0002; PROBC: +137.7%, p = 0.01), with PROBC showing a trend towards reduced muscle damage (p = 0.08). In addition, the strenuous exercise significantly reduced athletic performance in the protein group, whereas the protein plus probiotic group maintained performance.

The results provide evidence that probiotic supplementation in combination with protein tended to reduce indices of muscle damage, improve recovery, and maintain physical performance subsequent to damaging exercise.


Replacing saturated fats with oleogels in cream cheese
A study published in Food Research International shows that oleogels may be able to replace a majority of the saturated fat in cream cheese while providing a similar texture. The researchers at Ohio State University are using a new method that replaces solid saturated milk fat in cream cheese with substances called oleogels to produce a healthier and cheaper product.

The main purpose of this study was to produce something with a familiar texture and behavior by building up a solid network of microscopic fat molecules similar to that of full-fat cream cheese but without saturated fats. Oleogels are created by turning an oil—such as vegetable oil—into a gel by heating the oil with “organogelator,” a substance that causes the oil to restructure itself as a semi-solid gel. The researchers used two different organogelators: rice bran wax, made from oil that comes from rice, and ethylcellulose, an engineered version of regular old cellulose.

When they tested the oleogel-based cream cheeses against original, fat-free, or homemade vegetable oil–based cream cheeses, with both lab equipment and a tasting panel, they found the rice bran wax cream cheese was just as spreadable, sticky, and hard as regular full-fat cream cheese. The oleogel cream cheese’s total fat content was 25% lower when compared to the full-fat commercial control, and its saturated fat content was 90% lower.

Now the researchers are working on creating cream cheeses with deodorized rice bran wax, plus some added flavors, to make something that tastes more like traditional cream cheese.


Featured Links

IFT Company News

Cott acquires S&D Coffee
S&D Coffee, of Concord, N.C., has accepted an offer made by Cott to be acquired. Following the completion of the proposed transaction, S&D will be a subsidiary of Cott, still operating as S&D Coffee & Tea. Ron Hinson will remain president and CEO of S&D, and the management team will maintain the same scope and responsibilities. S&D will continue to innovate and deliver high-quality coffee, tea, and liquid extracts, the company said. Cott, a global, multi-beverage leader, will enable the further development and acceleration of S&D’s business model.

S&D was first created by J. Roy Davis, Sr. and Lawrence Switzer to provide fresh roasted coffee to local and regional grocery stores back in 1927. Starting in 1965, after his father’s death, J. Roy Davis, Jr. shifted the company toward independent restaurants that were dotting the landscape to capitalize on this growing demand for quality coffee and iced tea away from home.

Cott Corporation, a Canadian company headquartered in Tampa, Fla., is a producer of beverages on behalf of retailers, brand owners, and distributors and a provider in the direct-to-consumer beverage services industry. Cott has global businesses in the office coffee services, direct to home, office water delivery, and retail segments. The company’s broad product portfolio includes coffee, brewed tea, bottled water, carbonated soft drinks, shelf-stable juice, still and sparkling flavored waters, energy and sports drinks, and ready-to-drink teas as well as micro-ground coffee, hot chocolate, and cereals.

“The acquisition of S&D enables us to become a leading player in the coffee and tea categories due to their excellence as a manufacturer and their prominence as an elite supplier in the restaurant and convenience retail segments,” said Jerry Fowden, chief executive officer of Cott. “With S&D now part of the Cott family, we can further leverage cost efficiencies and growth opportunities across all the Cott companies.”

Press release

TerraVia appoints Mody as new CEO
TerraVia Holdings, a food, nutrition, and specialty ingredients company and pioneer in algae innovation, has appointed Apu Mody, former president of Mars Food America, the new CEO and a member of the board of directors, effective on or about August 22. The appointment of Mody is part of the planned transition announced in March. Current co-founder, chairman, and CEO Jonathan Wolfson will continue to serve as CEO until August 22, at which time he will assume the role of executive chairman.

“TerraVia is lucky, and I am personally thrilled to have Apu lead our next phase of growth and to establish TerraVia as a leader in plant-based food and nutrition based on our groundbreaking algae ingredients,” said Wolfson. “His experience at both Fortune 50 companies and in early-stage ventures, including leading strong growth at both Mars and Del Monte, make him the ideal choice to accelerate commercialization and growth of the movement around algae-based foods.”

Mody brings more than 25 years of experience and a strong record of financial success and innovation in the consumer packaged goods (CPG), retail, and restaurant sectors. Most recently, as president of Mars Food America, he was responsible for a significant turnaround of the business covering the United States, Canada, Brazil, and the Middle East, eventually creating the fastest-growing region for Mars Food.

While at Mars, Apu served on the executive committee and board of directors of the Grocery Manufacturers Association. Prior to Mars, Apu spent six years at Del Monte Foods in various strategy and general management roles, ultimately joining the executive team as the senior vice-president and general manager for the $2.4 billion Consumer Products Division, where he led the development of a long-term vision to focus on healthy eating while creating internal and external alignment for a sustainable platform for growth.

Press release

TreeHouse Foods elects Sliva as president
TreeHouse Foods has announced that Christopher Sliva has been elected president of TreeHouse Foods. Most recently, Sliva served as executive vice president and chief operating officer of TreeHouse Foods and president of Bay Valley Foods. In this broadened capacity, Sliva will have operating responsibility for both operating companies—Bay Valley Foods and TreeHouse Private Brands.

“Chris’ contributions over the last four years have both strengthened and advanced our organization and culture,” said Sam Reed, chairman and chief executive officer of TreeHouse Foods. “I’m proud of the way Chris has led our company through the operational complexity that is inherent in private label. Because of his leadership and efforts to focus our organization on simplification, our legacy business has delivered gross margin expansion year in, year out.”

Sliva joined TreeHouse in July 2012 from Dean Foods where he held various positions, including chief commercial officer for the Fresh Dairy Direct Business, president and chief operating officer of the Morningstar subsidiary, and chief customer officer for WhiteWave Foods. Prior to that, he held sales and marketing positions with Eastman Kodak, Fort James, and Procter & Gamble Distributing.

Press release

Nestlé expands Ohio food safety center
Nestlé has completed a $31 million investment in the Nestlé Quality Assurance Center (NQAC) facility in Dublin, Ohio, which was designed to raise the bar for the verification of food safety and quality standards and provide support for the implementation and maintenance of food safety programs.

The newly expanded NQAC is now the lead quality assurance center for all Nestlé businesses in the Americas. It has nearly doubled in size to 82,000 sq ft, including an expanded 32,000 sq ft microbiology lab and a renovated chemistry lab, which increase capacity and efficiency and improve safety for all products tested. The NQAC has the ability and capacity to test virtually every Nestlé product, ingredient, and manufacturing environment to verify that they conform to all applicable regulatory requirements and meet Nestlé’s quality and safety standards.

The Dublin NQAC is staffed by more than 230 chemists, microbiologists, food scientists, quality specialists, and support staff who offer specialized laboratory services, factory hygiene, and food safety systems to Nestlé production facilities throughout the Americas.

Press release

Frutarom buys Redbrook of Ireland
Frutarom Industries, a manufacturer of flavors and specialty fine ingredients, has signed an agreement to purchase 100% of the shares of the Irish company Redbrook Ingredients Services for approximately $44.8 million.

Redbrook was founded in 1987 and has an R&D facility, sales and marketing center, and production site near Dublin, Ireland, and in Daventry, England. The company’s 39 employees develop, produce, and market specialty savory taste solutions, including seasoning and functional blends, marinades, glazes, cures, and specialty ingredients for food processors. In the past three years Redbrook has exhibited double-digit growth.

Redbrook’s activity is largely synergetic with Frutarom’s global savory activity and will enable Frutarom to continue expanding and deepening its activity and market share in the United Kingdom and Ireland and will reinforce its supply of savory products. Kieran Fox, the CEO of Redbrook, will continue in his role and will join Frutarom’s Flavors activity management.

“The acquisition of Redbrook is the continuation of the implementation of Frutarom Group’s rapid profitable growth strategy and the realization of its vision ‘to be the preferred partner for tasty and healthy success,’” said Ori Yehudai, president and CEO of Frutarom Group. “The acquisition reinforces our market leadership in the UK and constitutes Frutarom’s first entry into the Irish market, also giving us the advantages of a global manufacturer having a local R&D, production, and sales platform for shortening delivery times and improving service to customers of the region.”

Press release

AAK hires Fog and Alexander
AAK, a manufacturer of specialty vegetable fats and oils, has hired Anker Fog as business development and marketing analyst and Jesse Alexander as account manager.

Fog’s new role as business development and marketing analyst is part of AAK’s global initiative to identify, recruit, hire, and develop the very best talent for AAK’s growing business, in an initiative called the Global Graduate Program. In his role, he will support current business segments by helping develop, manage, and service existing and new value propositions. Additionally, Fog will take part in analyzing markets and trends and suggesting activities towards new markets and new business development opportunities. Fog just completed an MBA with a concentration in entrepreneurial studies from Drexel University’s Lebow College of Business and holds a BS in food science from Cornell University. Prior to his MBA studies, Fog worked for Harpoon Brewery and Raytheon Technical Service.

Alexander will have responsibility for all sales activities in the Central region of the United States for non-personal care product lines. Alexander brings more than 10 years of food ingredient experience to his position, including five years in a technical role at Dupont (Danisco). Most recently, Alexander was with ICOF America, which is part of the commercial arm for Musim Mas Group. Alexander holds a BS in biology from The Ohio State University and an MBA from Rockhurst University.

Fog and Alexander are members of the Institute of Food Technologists.


IFT Regulatory News

Gel Spice expands ground turmeric powder recall due to elevated lead levels
Gel Spice is expanding its recall of ground turmeric powder to include additional brands because of elevated lead levels. The additional products being recalled are as follows:

  • Spice Select, 8 oz (Lot/BB code: 03/18/19; UPC: 076114007730)
  • Market Pantry, 0.95 oz (Lot/BB code: 05APR2019; UPC: 085239211038)
  • Gel, 15 oz (Lot/BB code: 04/18/19; UPC: 076114800867)
  • Gel, 15 oz (Lot/BB code: 05/16/19; UPC: 076114800867)
  • Clear Value, 0.75 oz (Lot/BB code: 04/27/19; UPC: 036800354920)
  • Lieber’s, 2 oz (Lot/BB code: 05/13/19; UPC: 043427006361)
  • Spice Supreme, 2 oz (Lot/BB code: 05/17/19; UPC: 076114364628)

The products were distributed by various retailers throughout the United States. Sampling and testing of another product, produced from the same bulk turmeric, revealed the elevated level of lead.

No illnesses have been reported to date in connection with this problem.

Press release

Original recall release

Grassfields Cheese recalls 20,000 lb of cheese
Grassfields Cheese is conducting a voluntary recall of approximately 20,000 lb of organic cheeses due to possible contamination with Shiga toxin-producing E. coli (STEC). The recalled cheeses were sold from the firm’s retail store located in Coopersville, Mich., to wholesale and retail customers, and to consumers nationwide via sales through the firm’s website:

This recall involves all types and sizes of organic cheeses manufactured by Grassfields currently on the market. The recalled cheeses were sold under the Grassfields brand name and include the following varieties: Gouda, Onion ‘n Garlic, Country Dill, Leyden, Edam, Lamont Cheddar, Chili Cheese, Fait Fras, Polkton Corners, and Crofters. The cheeses were sold as 12-lb wheels, 6-lb half wheels, and wedges of various sizes ranging from less than 12 lb to 1/3 lb. Wheels and half wheels are sold packaged in cheese paper, and wedges are sold packaged in clear plastic cryovac. Manufacturing and distribution has ceased as of August 1 until corrections to prevent reoccurrence can be made.

The potential for contamination was identified during an ongoing investigation of seven cases of human illnesses occurring between March 2016 and July 2016 caused by a same type of STEC. The Michigan Dept. of Agriculture and Rural Development’s (MDARD) Geagley Laboratory confirmed the presence of STEC bacteria in a sample of Grassfields cheese collected by MDARD food and dairy inspectors.

Press release

USP launches new version of food fraud database
The U.S. Pharmacopeial Convention (USP) has launched the next generation of its Food Fraud Database (FFD 2.0) to help food manufacturers and retailers make informed decisions about ingredients in their portfolio that may have a greater potential of being adulterated. The goal is to provide brand protection, increase consumer trust, and support new food safety regulations recently finalized by the U.S. Food and Drug Administration (FDA).

The FFD 2.0 provides food manufacturers with the ability to look at past incidents of fraud and take proactive steps to protect their supply chains. In addition, it supports compliance with new regulatory requirements from the FDA related to food safety. The Food Safety Modernization Act (FSMA) requires food manufacturers and retailers to identify and analyze potential hazards including those resulting from economically motivated adulteration as part of their food safety plans. The FFD 2.0 provides hazards reports on specific adulterants, making it easier for manufacturers and retailers to quickly identify ingredients with a known history of adulteration with potentially hazardous substances. The Global Food Safety Initiative (GFSI), an industry-driven initiative providing guidance on food safety management systems, has similar requirements to conduct food fraud vulnerability assessments and develop control plans.

In addition to ingredients and related adulterants, this update of the database includes incident reports, surveillance records, and analytical methods gathered from scientific literature, media publications, regulatory records, judicial records, and trade associations. New features in FFD 2.0 allow users to identify historical trends and vulnerabilities through a customizable dashboard, which can include automatic alerts of new records of food fraud and automated analytics for ingredients of interest.

Press release

IFT IFT & Meeting News

Attend the 2016 JBF Food Conference
Registration is now open for the 2016 James Beard Foundation Food Conference taking place October 17–18 in New York. This year’s conference is themed “Now Trending: The Making of a Food Movement” and will feature experts from across disciplines to explore the genesis and lifecycle of trends and apply that knowledge to food-system issues.

The speakers will draw on the experience of other trend-focused industries, such as technology, fashion, and design, to understand why some trends last and others fizzle. Using food waste and other issues that are now trending, they will unpack the way interest and enthusiasm for a topic build to become a widespread concern, an impetus for behavior change, a business imperative, and ultimately a social movement—not necessarily in that order. And, finally, the speakers will explore lessons and best practices from the field of trend forecasting before engaging with attendees on relevant food issues.

The speakers include Sam Kass, food entrepreneur and former White House chef and Obama Administration senior policy advisor for nutrition; Adam Gopnik, staff writer at The New Yorker; Mario Batali, chef-owner of B&B Hospitality Group; and many more. Learn more and register today.

FSPCA Preventive Controls for Human Food – Become Your Company’s PCQI
August 23–25 | Chicago, IL

Your company will need to be in compliance with the preventive controls rules soon. This two-and-a-half-day short course, in partnership with Mérieux Nutrisciences, was designed by the FSPCA, and is the FDA-recognized course for training food and beverage industry professionals seeking to become PCQI. Learn more and register today.

IFT17 Call for Proposals is Open
Do you have a topic you’d like to propose as a session or a presentation at IFT17? Start your session or presentation proposal now to be considered for IFT17. Session and presentations proposals, as well as New Products & Technologies proposals are due Oct. 3, 2016. Technical Research Papers (printed poster and ePoster abstracts) are due Dec. 16, 2016. Don’t delay, start your proposal today! Visit the IFT17 Call for Proposals page for full details including instructions on how to submit.

IFT16 Session Feedback
Did you attend sessions at IFT16? If so, we’d love to hear your thoughts. Please take a few minutes to complete an evaluation for each session you attended in the IFT16 Session Planner. You may also log in and access handouts from sessions in which presenters gave IFT permission to share presentation materials. We are still uploading some presentations so keep checking back over the next week to see everything that’s available. Full access attendees and exhibitors will receive an email before the end of August with instructions on how to access the IFT16 Session Catalog which will feature more than 100 session recordings.

Story Tools