Exhibitors Will Include Consultants, Universities, and More

The Food Science Institute at Kansas State University provides education, research, and technical assistance to the food industry. Degree programs include the following: Food Science and Industry Bachelor’s Degree Completion Program, Food Science Non-Degree Undergraduate Certificate, Food Science Master’s Degree Online, and Food Safety and Defense Graduate Certificate. New courses on flavor chemistry and food proteins are available. Kansas State also offers a distance-education Master of Agribusiness program targeted to working professionals. It is designed to help managers in the food and agribusiness industries achieve peak performance on the job. Kansas State University, foodsci.k-state.edu, mab.ksu.edu, Booth 2039

IFS Food Store third party retail inspection standard will debut at IFT15 in Chicago. ANSI-ASQ National Accreditation Board (ANAB) is the first North American accreditation body to offer the new standard. Designed by French retailers, it provides globally accepted requirements in areas including deli, on-site butcher and seafood operations, and other grocery operations. Inspection to the IFS Food Store standard will allow a retailer to provide its customers with the assurance that it is meeting global best practices. IFS (International Featured Standards) is an umbrella brand for globally recognized standards in food, logistics, cash and carry/wholesale, brokerages, packaging materials, and household and personal care. IFS food safety standards are benchmarked by the Global Food Safety Initiative (GFSI). ANSI-ASQ National Accreditation Board/ANAB, anab.org, Booth 4415

Islamic Food and Nutrition Council of America (IFANCA) supplies halal certification services in fresh meat and poultry, processed meat and poultry, packaged foods, ingredients, and packaging, among other areas. The scope of IFANCA services span North America, South America, Europe, Asia, and Africa. By 2019, the global market for halal food and beverages will be valued at $2.5 trillion, according to Thomson Reuters research. Islamic Food and Nutrition Council of America, ifanca.org, Booth 2846

With more than 70,000 food ingredients listed, Prospector is said to be the world’s largest database of food ingredients. Product developers and buyers turn to the Prospector database to quickly find accurate and reliable technical data. Specifically, members may access technical data sheets, product specifications, MSDS, nutritional information, and more. It is available in eight languages. Prospector, ULprospector.com, Booth 1318

GI Labs is a provider of services related to clinical nutrition research with a broad range of resources available. Under the heading of acute testing, GI Labs offers satiety assessment, analysis of metabolism markers, glycemic index determination, and continuous blood glucose monitoring. For long-term trials, services are offered in the areas of weight loss, cardiovascular disease risk factors, multi-center trials, natural health products, and novel fiber classification. Scientific review consultation services and meta-analyses are also offered. Glycemic Index Laboratories, gilabs.com, Booth 3105

A full-service food safety and regulatory compliance consulting firm, Burdock Group will be among the IFT15 food expo exhibitors, and its director of toxicology, Ray Matulka, will share his insights in the areas of ingredient safety and efficacy as a presenter at two sessions during the annual event. In a symposium beginning at 1:30 p.m. on Sunday, July 12, Matulka will be among those addressing the topic of “Risk Assessments: Which Is Best for Food Ingredients?” The session will discuss approaches used to determine safe levels of exposure to food ingredients, benchmark dose, and threshold of toxicological concern with the goal of generating a discussion about the best method to assess risk of food ingredients and contaminants. In his second session appearance, Matulka will participate in a symposium on the topic, “Scientific Evidence for Claims: The Importance of Presentation, Gap Analysis, and Timing.” The session will take place at 10:30 a.m. Tuesday, July 14. Burdock Group Consultants, burdockgroup.com, Booth 3945

A staff of former U.S. Food and Drug Administration (FDA) investigators and industry food safety experts deliver consulting services to meet the specific needs of EAS Consulting Group clients. A provider of regulatory services to FDA regulated industries, the company is well-positioned to assist food firms by conducting Food Safety Modernization Act (FSMA) readiness assessments thanks to the depth of its staff members’ first-hand industry and regulatory experience. Such assessments allow clients to better understand the wide-ranging requirements of FSMA, evaluate their current level of compliance, and implement proactive plans to fill gaps. EAS Consulting Group, easconsultinggroup.com, Booth 1646

A publisher of scholarly research for two centuries, Taylor & Francis publishes a variety of books and journals relevant to food science and technology. Free sample copies of journals will be available at the Taylor & Francis booth. Taylor & Francis Group, tandfonline.com, Booth 2053

An online graduate degree program in global food law is available from Michigan State University. There are two degree options: the online Master of Laws is designed for practicing attorneys, and the online Master of Jurisprudence is designed for professionals who do not have a law degree. The latter category typically includes regulatory affairs specialists, policymakers, government officials, business executives, and scientists. The program is positioned to provide its participants with the practical knowledge and skills they need to solve complex problems in the constantly changing area of food laws and regulations. Michigan State University College of Law, globalfood.law.msu.edu, Booth 1709

SAI’s global agri-food services include a comprehensive range of technical, training, audit, and risk management solutions. With a mission to deliver “excellence assured,” SAI ensures that its clients’ food safety protocols and best practices are in compliance with the regulations of the markets the client services while also improving business processes, maximizing efficiencies, and minimizing risks for product recalls, foodborne illnesses, or dissatisfied customers. SAI’s audit teams understand how regulation adherence, best practices, and clients’ brand standards function together to achieve Global Food Safety Initiative standards and reduce risk while bolstering operational efficiency. SAI Global Assurance Services, saiglobal.com/assurance, Booth 5313