IFT Annual Food & Expo 09 Preview

September 1, 2009

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FOOD SCIENCE FROM PRODUCER TO CONSUMER

IFT 2009 Annual Meeting & Food Expo®
June 6–9, 2009
Anaheim, Calif.

anahiem convention centerThe IFT Annual Meeting & Food Expo®, the food industry's most highly regarded new product development forum, draws thousands of food technologists, scientists, buyers, and sellers from all over the food world, June 6–9.

The 2009 IFT Annual Meeting & Food Expo® is being held in California—the U.S.’s most agriculturally abundant state that produces about half of all U.S.-grown fruits, nuts, and vegetables. It is especially fitting given that this year’s theme is “Food Science from Producer to Consumer”—a topic that is every bit as rich and diverse as California’s agriculture industry.

For the second year, symposia, workshops, panel discussions, and roundtables have been categorized into following tracks to help you choose:

  • Science Fundamentals
  • Applied Science
  • New Products & Technologies
  • Student Programming
  • Professional and Business Development
  • Transformative Research (new this year!)

The new track “Transformative Research” showcases preeminent research, illustrating how technology that is based on science fundamentals can be transferred to solve problems and develop innovative, safe, and practical applications.

Personalized Schedule
To help you design a schedule to fit your needs, IFT offers an online program planner at ift.org/IFT09. Search sessions by keyword, division topic, session format, audience level, date, author, and institution, then create your online itinerary

IFT Live
IFT’s event daily, called IFT LIVE, has gone electronic! You’ll not only find event coverage and news highlights, but videos, poll questions, blogs, and much more! Access IFT LIVE from your PDA, your laptop, or the Internet Café terminals by going to ift.org/iftlive.

SCIENTIFIC & EDUCATION PROGRAMMING

The Early Bird Gets the Worm
New this year, early risers get the opportunity for some bonus education opportunities. Sunrise Sessions have been added to the Scientific Program on Sunday, June 7, and Tuesday, June 9, from 7–8 a.m. Topics for these overview sessions will include “Nanoscale Science for Food: A Primer,” “Risk Assessment for Food Allergens,” “DNA Techniques for Food Pathogens,” and “What is NRI (National Research Initiative) Panel Looking for in Your Proposal.” In addition, for the first time, the Scientific Program will get underway prior to the Keynote Session on Sunday, which has been pushed back until 10 a.m. this year.

To find out more about the Sunrise Sessions, click here.

poster session 09Enhanced Poster Area, Hybrid Presentations
Poster presentations have always been a pillar of the Scientific Program. In Anaheim, the experience will be better than ever thanks to the enhanced poster area complete with an attendee lounge, virtual poster kiosks, Expo Scan Navigators, and a concession area. The virtual poster system allows meeting attendees to efficiently search for pertinent research by keyword, category, and author. The system will allow the user to determine when the live presentation will take place during the meeting, and, after the event, full, paid conference attendees will have continued access to this valuable search tool. Browse a list of the available poster sessions.

Another special feature of this year’s Scientific Program comes in the form of two hybrid oral-poster sessions, one on food packaging and another on food science education. This streamlined session format is comprised of five-min presentations of select technical research papers followed by time for poster viewing and interacting directly with the presenters.

Also, enjoy the “Taste for Science” receptions located in the poster area on Sunday and Monday, from 3–5 p.m.

Looking to Sell or Acquire New IP?
New this year, IP Exchange (IPEx) is a business partnering event within the IFT Annual Meeting & Food Expo® on Sunday, June 7, 4–6 p.m. IPEx was designed to connect those currently holding intellectual property (IP) rights, such as patents, with those who are looking to purchase or license IP. Many universities, companies, and entrepreneurs have IP that they are interested in selling and/or licensing to others. Conversely, many companies and entrepreneurs are seeking new technologies or processes, in the form of IP, to purchase or license. IFT is in a unique position within the food industry to provide a forum for connecting these two groups of individuals. IPEx is a dedicated session for those who generate new technology and are looking for firms that are interested in licensing that technology, or are looking for potential investment partners to take their technology to the next stage. The goal of IPEx is to offer proprietary technology (may be intellectual asset, intellectual capital, or intellectual property) for sale or license. Attendance at this informal networking session is open to all fully registered attendees.

Here are some of the confirmed property holder participants for this year:

  • General Mills World Wide Innovation Network
  • Colorado State University
  • Cornell University
  • KHS Fiberich Private Limited
  • Stolle Milk Biologics, Inc.
Click here for more information or to submit your IP.

Keynote: Looking Ahead
The keynote address—“What’s Next? The Current Economy and the Future of Food”—will take place Sunday, June 7, from 10 –11:45 a.m. Economic experts Todd Buchholz and Jeffrey Allen Rosensweig will offer provocative commentary on the theme and answer questions about economic and policy issues affecting the food industry. Buchholz is an award-winning economist, author of the book Market Shock: 9 Economic and Social Upheavals That Will Shake Our Financial Future, and former White House Economic Policy Director. Rosensweig is Director of the Global Perspectives Program and Professor of International Business and Finance at the Goizueta Business School, Emory Univ., as well as a media commentator and author. The session will be moderated by Mary Wagner, General Manager, Chief Technology Officer, Mars Symbioscience, and Jean Kinsey, Professor and Director of The Food Industry Center in the Dept. of Applied Economics at the Univ. of Minnesota. This panel of experts will address the direction in which we are headed, and outline what companies and universities can do to maintain their position and/or prepare for success in our changing economic and political environment. Visit ift.org/IFT09 for more information.

Do you have a question about the current state of the economy and its impact on our industry? Submit your question and it could be answered during the keynote session.

In addition, winners of IFT’s Food Expo Innovation Awards competition will be announced at the keynote session.

Food Technology Panel Examines Consumers’ New Value Behaviors
Half of all consumers have household incomes under $55,000 and are having difficulty buying the groceries they need; 54% are cutting back on restaurant visits; and the sales of organic foods have slowed to just 4% annual growth. Understanding consumers’ new value behaviors—and how they will shape the future—is essential. As consumers buy fewer single-serve packs and prepared foods, what will the high potential foods items, trends, convenience foods, and preparation techniques be? While recent data indicate that healthy foods are holding their own in a tight economy, how are consumers defining value in the health arena and what categories, drivers, and concerns will influence future product purchases? How can restaurants—reeling from cutbacks on visits and daunted by patrons’ concerns over health, boredom, and value—create a sustainable comeback in the years ahead? The Food Technology Trend Panel presentation, “The New Value Equation,” will explore how customers are redefining value today and in the future. The panel, scheduled for 8:30–10 a.m., Tuesday, June 9, at the 2008 IFT Annual Meeting and Food Expo®, will include insights from three speakers who will share their expertise in trend analysis and product development.

Moderated by Bob Swientek, Editor in Chief, Food Technology magazine, the panelists will include Barbara Katz, President, HealthFocus International; Ron Paul, President, Technomic; and A. Elizabeth Sloan, Contributing Editor, Food Technology magazine, and President, Sloan Trends, Inc.

Explore the Uses of Nanoscience from Lab to Table
Just prior to IFT’s Annual Meeting & Food Expo® is the 2009 IFT International Food Nanoscience Conference: Nanoscale Science and Technology of Food—From the Lab to the Table. It will be held Saturday, June 6, 8:00 a.m.–5:00 p.m., at the Hilton Anaheim Hotel, Anaheim, Calif.

Renowned U.S. and international speakers will discuss the very latest and emerging developments in the application of nanoscale science and technology in food. Illustrations of current uses or near uses in commerce will be discussed. All aspects of the continuum from research to the table including product development, formulation and testing, scale-up for commercial production, safety assessment, and regulatory and consumer issues will be examined. The assessment of potential environmental and health and safety implications, as well as regulatory developments, will be addressed.

To view the agenda and registration details, go to ift.org/IFT09.

Pre-Annual Meeting Short Courses Expand Knowledge
Opportunities to gain in-depth knowledge on relevant scientific topics begin even before the Annual Meeting & Food Expo® officially gets started. IFT’s always popular Pre-Annual Meeting Short Courses will be held Friday, June 5, and Saturday, June 6, at the Anaheim Marriott. Nine courses—including five new offerings and four returning favorites—are scheduled:

  • Descriptive Analysis in Sensory Evaluation
  • Food Science for the Non-Food Scientist
  • Ingredient Applications for Product Innovation and Consumer Health
  • Labeling Requirements and Implications for Foods Marketed in the U.S.
  • Microencapsulation in Food Applications
  • Safety and Vulnerabilities of Domestic and Imported Ingredients
  • Capitalizing on India's Global Competitiveness and Robust Agri-Food Sector
  • Foundational Skills for Technical Professionals: How to be an Effective Influencer
  • Teaching Food Science and Food Engineering Through Case Studies

For more information or to register, visit ift.org/IFT09.

Not Going to Anaheim? Attend Virtually with the Live Webcasts!

Annual Meeting General Session: Responsive strategies to changing consumer demands and business climate
June 8, 10:30 a.m.–12:00 p.m. CDT
The 2009 theme general session will feature prominent senior management from PepsiCo, Unilever, Costco, and Cargill who will share unique insights from food manufacturing, food retailing and food ingredient perspectives.

Coloring options from natural sources
June 8, 3:30–5:00 p.m. CDT
Various published studies have caused many consumers to be concerned about the consumption of synthetic color additives. Many companies interested in developing a product that can be distributed globally, or companies concerned with the influence this European regulation may have on local regulations, are removing synthetic color additives from their products.

Technologies of the future
June 9, 3:15–4:45 p.m. CDT
The development and implementation of new technologies is a challenge for food technologists worldwide. Colin Dennis from the Leatherhead Institute in Campden, United Kingdom will expand on his view on the future of food science and technology. In addition, this webcast will also focus on thermal processing and nanoscale science.

Webcasts are open to everyone who registers and participates live from your location! Visit ift.org/knowledge for more information.

ON THE EXPO FLOOR

floor viewNavigating the aisles of the IFT Food Expo is a great way to find your way to solutions for sticky product-development dilemmas, get a handle on industry trends, and—above all—receive a close-up view of new products and technologies from suppliers of everything from sweeteners to software. Expo hours are noon to 5 p.m. Sunday, 10 a.m. to 5 p.m. Monday, and 10 a.m. to 4 p.m. Tuesday.

Explore Key Trends on the Expo Floor
New this year, IFT is offering Trend Tours on the Food Expo floor. Trend Tours are self-guided tours to the booths of exhibiting companies that offer innovative products or services related to major issues and current trends facing the food industry. This year’s tours are:

  • Flavor & Color Innovation
  • Ingredients for Functional Foods
  • Naturally Sourced
  • Weight Management

Some of the companies participating in the Trend Tours include: D.D. Williamson, WILD Flavors, Cognis Nutrition & Health, GTC Nutrition, TIC Gums, Corn Products International, Premium Ingredients International, Dairy Management Inc., and PureCircle. For a full list of companies participating and their booth numbers, click here.

Pick up a Trend Tour map for each interesting route at entrances to the Food Expo!

Exhibitor Spotlight Presentations
For the first time in 2009, IFT Food Expo attendees searching for in-depth information from exhibitors will have the opportunity to hear 45-minute presentations from specific companies ... and about specific products ... right on the expo floor. These sessions provide an easy way to get detailed information in one convenient location, Hall D. For a listing of companies participating and the topics and times, click here.

Specialty and Trend Pavilions
Each year at the Annual Meeting & Food Expo®, pavilions provide IFT exhibitors a forum to showcase similar products and services under one roof. Attendees can go to one location to find the latest product information for a particular aspect of the food industry—or visit educational forums and presentations that focus on trends, tastings, and the global marketplace. This year’s pavilions include Food Safety & Quality, Health Food Ingredients, Organic Food Ingredients, International, and, new this year, Sustainability.

In addition, Mintel and Innova each have trend pavilions set up on the show floor. This year, Mintel will not only be showcasing new products from around the globe, but experts from the research company will also be on hand to discuss hot global trends in packaged foods, drinks, and foodservice. For insights into trends driving the food and beverage market now and in the years ahead, stop at Innova’s “Taste the Trend” pavilion. More than 25 presentations on hot topics—with a special focus on health and wellness, new ingredients, and health claims—are planned.

Connecting Art and Science
Join us for a new twist on the traditional IFT/RCA Culinology presentations on Sunday, June 7, 12:15–1:15 p.m. A panel of leading research and development professionals will share their secrets for maintaining an “artisan sensibility”—old world charm, traditions, and craftsmanship—through the product development and manufacturing process. Panel participants Andrew Hunter of Culinary Craft, Samir Amin of Two Chefs on a Roll, and Judy Lindsey of Product Dynamics will share their experiences in industry segments including consulting, manufacturing, and foodservice. Lauren Shimek, Food Science Innovator, IDEO, will moderate the discussion and encourage questions from the audience.

Boothapalooza
There is no limit to the diversity and ingenuity of food technologies today. IFT's Food Expo showcases hundreds of products intended to improve nutrition, enhance flavor, and heighten the appeal of baked, processed, and other foods. Very simply, IFT09 is the premier venue for seeing, tasting, and assessing food technologies as you develop products for today’s consumers.

Guess the mystery ingredient. Edlong Flavors will be handing out its Chocolate Surprise Truffle, which contains a mystery ingredient. Attendees who correctly identify the ingredient will be entered into a drawing to win a gift. Booth 2145.

Celebrate TIC’s 100th anniversary. TIC Gums will be celebrating its 100th anniversary with a variety of prototypes made with its full line of hydrocolloids and specially designed texturing systems. Celebratory cupcakes are made with TIC Pretested Ticaloid Lite HF incorporated in the batter to increase moisture and fiber content. Booth 2127.

It’s tea-time. Virginia Dare will have various tea beverages available for sampling, including flavored tea lattes, floral flavored iced teas, and tea-based smoothies, made with an expanded portfolio of tea extracts and concentrates. Booth 113.

Curry it up! Kikkoman will be introducing three new curry flavors to help formulators add curry to a variety of dishes without the need to source or prep exotic ingredients. The three flavors—Tikka Masala Curry Sauce, Thai Red Curry Sauce, and Thai Yellow Curry Sauce—are suitable for braising, marinating, stir-frying, dipping, or finishing. Booth 1201.

Flavor trends highlighted. Culinary chefs will prepare sweet and savory items made with a wide range of flavors at the David Michael booth. Attendees can also register for a chance to win a free trip to the 2009 Innovation Roadshow in Philadelphia, Pa. Booth 837.

New sweetener debut. Corn Products International is introducing its new high-intensity sweetener, Enliten, which is obtained from the plant Stevia rebaudiana bertoni. It is about 300 times sweeter than sugar. Booth 2323.

Showcase technology platform. Blue Pacific Flavors will showcase new flavors based on its hortRealfruit technology platform, including New Zealand Lemon Zest C-200, a 200% vitamin C drink that contains 10% juice, and a New Zealand Blueberry Yogurt Drink featuring a new hortRealfruit blueberry varietal. Booth 765.

Add sparkle to your product. International Foodcraft Corp. will be showcasing its Colorglo special effect colorants, which are available in powder form, dispersions, and glazes. Booth 300.

New instant texturizer. National Starch Food Innovation will introduce its new instant texturizer, Ultra Create—a one-step solution that combines the desired attributes of flour with the cold water dispersibility, consistency, and freeze/thaw stability of premium instant starches. Booth 1237.

Organic inulin. Fenchem Enterprises Ltd. will present a new organic inulin product—sourced from organic Jerusalem artichoke—called In-fiber. The ingredient has a slightly sweet taste, and may be used in a variety of applications including dairy products, baked goods, and beverages. Booth 307.

Whole grain craze. As demand for whole grains continues, ConAgra Mills will be highlighting a new whole grain—Attica—milled from durum wheat, which offers the rich flavor and traditional texture for chappati and other on-trend Indian recipes. Booth 2337.

Trans fat-free. Caravan Ingredients will have prototypes demonstrating a line of diglycerides called Trancendim, which offers a variety of ways to make trans fat-free products with significant reductions in saturated fat, all without a sacrifice in taste, mouthfeel, or flavor release. Booth 2636.

Salt substitute. Jungbunzlauer Inc.’s salt substitute sub4salt won the Frost & Sullivan Ingredient of the Year 2008 Award for helping to reduce the sodium content in foods by up to 50% without compromising the taste of foods. Booth 536.

HOPE TO SEE YOU THERE

Use Social Networking to Stay in the Loop
IFT is utilizing the social networking sites LinkedIn, Facebook, Twitter, YouTube, and Flickr to communicate about highlights and changes for the Annual Meeting & Food Expo® as well as to allow those on-site to engage in the virtual IFT community. On-site, Annual Meeting & Food Expo® staffers will be using Twitter to gather questions from the audience during the Keynote Session. In addition, for those attending the meeting, we will be having a treasure hunt using IFT09’s Twitter page, so keep checking Twitter at the show! Flickr will be used to allow participants to upload their photos from the meeting as part of IFT09 Live, the new electronic show daily.

As a part of the IFT09 Live electronic show daily coverage, IFT will be blogging live from the event, reporting to you on interesting things from the show floor, sessions, panels, and networking events. Participate in the discussion by posting your comments to the blog during the show.

Don’t know how to use these and other social media sites? Check out commoncraft.com, which has videos to help explain these new technologies.

fun run 09Run for a Cause
Are you ready to run for IFT scholarships? Invest in the next generation of food-science professionals by participating in the ninth annual IFT Student Association/IFT Foundation Fun Run. Registration is $15 for students, $25 for all others. Held Monday, June 8 at the Anaheim Convention Center, the 5K Fun Run offers onsite registration ($30) at 6:00 a.m. and starts at 6:30 a.m. Participants have the option of walking a mile instead of running, or just making a contribution and redeeming their ticket for a special “I Slept in for the Fun Run” appreciation gift. Proceeds fund undergraduate and graduate IFT scholarships. For pledge forms or more information, contact Anna Proctor at akproctor@ift.org.

Participants receive official T-shirts, and plaques are awarded to the first-, second-, and third-place men’s and women’s 5K finishers. Certificates will be awarded to the team with the best costume, the largest team, and the team who raises the most sponsorship dollars. For information, click here.

IFT Cares about Anaheim!
The 2008 Annual Meeting & Food Expo® in New Orleans, La., marked the debut of the IFT Cares anti-hunger initiative, and the volunteer program will return this year at the show in Anaheim, Calif. IFT is continuing its partnership with Feeding America (formerly known as America’s Second Harvest) by teaming with its local affiliate, Second Harvest Food Bank of Orange County.

In a program similar to last year’s in New Orleans, those interested in volunteering are invited to sign up for a four-hour shift. Volunteers will have the opportunity to assist at the food bank with inspecting and sorting donated food, cleaning fresh produce, labeling products, repacking bulk products, and more. Volunteer time slots at the food bank will be available 8 a.m.–noon and 12:30–4:30 p.m. on Saturday, June 6, and 8 a.m.–noon on Wednesday, June 10.

While it’s true that Anaheim and Orange County are affluent areas, the population there is not immune to the problems of poverty and hunger, and the situation has worsened as a result of the economic recession. The number of people seeking assistance in recent months has increased 30–40% vs. a year ago, reports Audra Aucoin, Development Supervisor for Second Harvest Food Bank of Orange County. You can sign up now to make a contribution or volunteer with IFT Cares in Anaheim when you register for the Annual Meeting & Food Expo®. If you have already registered but would like to get involved, send an e-mail to iftcares@ift.org.

ALL ABOUT ANAHEIM

Anaheim and Orange County have always been home to diverse arts and entertainment, beautiful sandy beaches, unique attractions, and singular shopping. And now, thanks to a $700 million investment, sunny Anaheim/Orange County has become a world-class destination for business events like our IFT Annual Meeting & Food Expo. In the new Anaheim, you'll find revamped convention facilities, updated as well as new hotels, and exceptional new dining options. Every inch of the 1,100 acre Anaheim Resort district surrounding the convention center has been transformed with lush landscaping, convenient pedestrian access to hotels and other facilities, improved directional signage, and much more.

The Anaheim/Orange County visitor information site features up-to-date details on restaurants, entertainment, and local attractions ... everything you'll need to make the most of your time in Anaheim. And, IFT Annual Meeting & Food Expo® attendees are eligible for a variety of special offers and substantial discounts, just click on “Show Your Badge and Save Program” to learn more.

We also recommend that you consider the options afforded by the IFT Annual Meeting & Food Expo®. Your Schedule-at-a-Glance will alert you to opportunities to network, dialog, dine, sightsee, and even “give back to” the city.

Just outside the city limits, you'll find beaches, world-famous theme parks and attractions, and exciting professional sports. Disneyland® has even made special tickets and savings available exclusively to IFT attendees and their guests. Click here for more information.

For all your show needs, visit am-fe.ift.org | © 2009 Institute of Food Technologists IFT.org

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