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.
FOOD SCIENCE FROM PRODUCER TO CONSUMER
IFT 2009 Annual Meeting & Food Expo®
June 6–9, 2009
The 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
- 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.
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
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
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.
Enhanced Poster Area, Hybrid Presentations
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
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
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
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
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
Coloring options from natural sources
June 8, 3:30–5:00 p.m. CDT
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
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
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
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
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
Connecting Art and Science
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
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
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
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.
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.
Run for a Cause
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 firstname.lastname@example.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 email@example.com.
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
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.
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