IFT Live Preview: May 6, 2011

Whether it’s brunch at Brennan’s, an elegant dinner at Commander’s Palace, or a midnight snack at the Café Du Monde, New Orleans can be counted upon to dish up a first-rate food experience. And that is just one of the things that makes it a fitting setting for the 2011 IFT Annual Meeting & Food Expo®—an event that is sure to deliver five-star scientific programming, trade show exhibits, and networking opportunities when it takes place in the New Orleans Morial Convention Center June 11–14.

May 6, 2011

IFT Annual Meeting & Food Expo®
June 11–14 , New Orleans, La.

Whether it’s brunch at Brennan’s, an elegant dinner at Commander’s Palace, or a midnight snack at the Café Du Monde, New Orleans can be counted upon to dish up a first-rate food experience. And that is just one of the things that makes it a fitting setting for the 2011 IFT Annual Meeting & Food Expo®—an event that is sure to deliver five-star scientific programming, trade show exhibits, and networking opportunities when it takes place in the New Orleans Morial Convention Center June 11–14.

The menu of Annual Meeting education options is extensive. More than 100 sessions and 1,200 poster presentations are scheduled on subjects ranging from allergens to antioxidants and pathogens to process controls. The Food Expo will bring together 900-plus exhibitors showcasing innovative ingredients, instruments, equipment, and services. It’s an unparalleled forum for checking out new products and technologies and for sampling innovation-inspiring food and beverage prototypes. And it’s all set against the incomparable New Orleans ambiance of fun and hospitality. In this newsletter—the official preview of the show—you will find more in-depth information on the scientific sessions offered, in addition to some of the new products and services on display at the Food Expo. Make sure you don’t miss out on experiencing these exciting events first hand … register today at www.ift.org/ift11.

Stay in the Know at the Annual Meeting & Food Expo
New This Year

 

On the Expo Floor

It’s hard to imagine a better way to get an up-close view of food industry product development and technology innovation than walking the floor of the IFT Food Expo. Traversing the Expo is sure to be a rich sensory experience full of new sights, aromas, and tastes as exhibitors serve up inventive food and beverage prototypes, showcase colorful new packaging, and demonstrate cutting-edge analytical and processing equipment. Be prepared for a long walk, though; this year’s Expo will sprawl across more than 200,000 sq ft of space in the Morial Convention Center and will feature 1,873 booths. The roster of 2011 exhibitors will include 110 who are new to the event. Here’s a look at some of the highlights of this year’s Expo.

New Orleans Prototypes
Savory Flavors Shine
Whole Grains Disguised

 


What’s New! Debuts

What to know what’s new at the 2011 Food Expo? Well, IFT’s got an easy way to help you figure it out. Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. At the Food Expo, What’s New! floor stickers will help exhibitors with featured products to stand out. Products labeled with the What’s New! logo will also be included in the new downloadable mobile phone application. Annual Meeting & Food Expo attendees will even be able to use the mobile app to vote for the best new products from participating companies. In addition, products labeled with the logo will be featured on IFT Live’s hompage and listed within a tabbed section in the printed Program and Exhibit directory available on-site. Here’s just a sampling of the new products/services you will find at this year’s Food Expo.

New Sweeteners, Tools to Reduce Sugar
Salt Replacers, Reducers
New Equipment, Technology

 

Scientific & Education Programming

The Annual Meeting’s Scientific Program provides a forum for sharing knowledge and exchanging ideas on myriad food science and technology topics. It’s an ideal way to stay up to date about current research in food science and technology and its practical business applications. The peer-reviewed program is organized around key industry focus areas and the core sciences that represent the foundation of the food science discipline. The focus area tracks are as follows: Food Safety & Defense; Food Health & Nutrition; Food Processing & Packaging; Product Development & Ingredient Innovations; Sustainability; Public Policy, Food Laws & Regulations; and Education & Professional Development. Core science program tracks include Food Microbiology, Food Chemistry, Food Engineering, and Sensory Science. Given the fact that there are more than 100 sessions in the Scientific Program this year, here are some sessions to be on the lookout for in some key trending topics.

Nanotechnology Heats Up
Sustainability Becomes Commonplace
Dietary Guidelines Come Into Focus

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