IFT ONLINE

Understanding How GS1 Standards Allow Information to be Identified, Captured, and Shared
This webcast, scheduled for March 15 at 12 p.m. Central time, will cover how the use of the GS1 Standards such as the Global Trade Item Number and case levels can be used to support the collection of data at critical tracking events. You’ll also learn how this information can be shared with others in the supply chain. Results from recent research and pilot programs will be presented to illustrate how businesses are using GS1 Standards today and how the standards can be used in the future to support enhanced supply chain information to support product tracing.

Face-to-Face: Meet Alex Woo
In this month’s Face-to-Face series, we will be introducing you to Alex Woo, Managing Director at W2O Food Innovation. In 2009, Alex started W2O Food Innovation, a B2B technology consultancy, following stints at Wm. Wrigley Jr. Co., Degussa Food Ingredients, Starbucks Coffee Co., Griffith Laboratories, and Kraft Foods Inc. The business works with clients in the food ingredient space to grow their market shares through product innovation. Learn what Alex loves about his job and how he overcomes challenges in IFT’s Face-to-Face.

Understanding the role of sweeteners in confection
It has been said that the key to making high-quality candy is understanding and controlling the transitions of sugar. In the January issue of Comprehensive Reviews in Food Science and Food Safety, scientists from the University of Wisconsin-Madison summarize the thermodynamic and kinetic aspects of controlling phase/state transitions in sweeteners, with particular emphasis on applications to confectionery products.

New Dietary Guidelines address fiber, whole grains
The 2010 Dietary Guidelines for Americans was released on Jan. 31 as a government guide for improving health through science-based nutritional advice. The Guidelines advise Americans to cut their consumption of foods made with refined grains, particularly those with added sugars, sodium, and solid fats. In a recent ePerspective post, Mary Ellen Camire, University of Maine, examines the potential problems for meeting the advised consumption of whole grains and fiber. In addition, what are the implications for the food industry? Read Camire’s opinion and share your own through IFT’s ePerspective.

Kelly Frederick,
Digital Media Editor
[email protected]