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IFT’s 2011 Annual Meeting & Food Expo in New Orleans, La., will feature numerous activities on Friday, June 10, through Wednesday, June 15. The scientific program will offer a wide variety of presentations on food safety and quality. In addition to the many individual oral and poster presentations throughout the event—94 posters on food safety & defense alone—there will also be numerous symposia on food safety and quality as well as related short courses and workshops. The following are brief descriptions of these symposia and related sessions grouped by general topic, followed by descriptions of some of the many related exhibits that will be presented at Food Expo.
In Session 018 on Sunday morning, “Responding to food safety and defense crises”—a workshop utilizing tabletop exercises to help attendees better understand the interactions involved in a food-related emergency—Jason Bashura of the U.S. Food and Drug Administration (FDA) will address responding to food safety and defense crises; Jennifer C. McEntire of IFT will discuss coordinating and collaborating during crises; Faye Feldstein of Deloitte Consulting LLP will discuss coordinating industry and government communication during crises; and Dave Kennedy of the Centers for Disease Control & Prevention will address communication during epidemiological investigations.
In session 070 on Sunday afternoon, “BPA and Its Alternatives: Quantifying the Risks,” Michael Kashtock of the FDA will review the regulatory status of bisphenol A (BPA) and its alternatives; Trevor Butterworth of George Mason University will present the consumer perspective; John Rost of North American Metal Packaging Alliance will discuss the performance of BPA epoxy resins and its alternatives; and Kathleen M. Roberts of B&C Consortia Management LLC will lead a panel discussion on next steps.
In Session 072 on Sunday afternoon, “Challenges of Food Protection in the Food Production Chain,” Shawn Kennedy of the National Center for Food Protection & Defense will address emerging threats to the global food system; Gale Prince of Your Food Safety Coach will discuss the impact of the 2010 Food Safety Modernization Act on food industry food defense programs; and Mehrdad Tajkarimi of North Carolina A&T State University will discuss the need for education and skill improvement in food protection and defense training programs.
In session 114 on Monday morning, “Food Safety Training in the APEC Region: Partnership Training Institute Network (PTIN),” Julia Doherty of the Office of the U.S. Trade Representative will discuss Asia-Pacific Economic Cooperation and food safety; Robert Brackett of the National Center for Food Safety & Technology will describe academia’s role in maximizing the APEC–PTIN collaboration; and Joe Scimeca of Cargill will describe PTIN’s food safety training in the APEC region.
In Session 115 on Monday morning, “Dietary Supplement Safety: Assessment and Implications for the Food Industry,” Suzanne Hendrich of Iowa State University will discuss assessment of dietary supplement safety and what can be learned from Poison Control Center data; Scott Jordan of Health Canada will present a Health Canada perspective on dietary supplement safety; and Nandakumara Sarma of the U.S. Pharmacopeia will present case studies in dietary supplement toxicology.
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In Session 178 on Monday afternoon, “Driving Food Safety and Process Improvement with GFSI-Recognized Programs,” Tatiana A. Lorca of EcoSure will discuss the Global Food Safety Initiative (GFSI); Cloeann Durham of Coca-Cola Bottling Co. Consolidated will present a case study on GFSI’s SQF Certified program; Jody Taylor of Brooks Peanut Co. will present a case study on GFSI’s BRC Certified program; Joan Rosen of Chiquita Brands International will present a case study on GFSI’s FSSC 22000 Certified program; and Frank Yiannas of Walmart will discuss the benefits Wal-Mart has gained from the GFSI process.
In Session 270 on Tuesday afternoon, “Food Losses: A Food Safety Perspective,” Jean Buzby of the U.S. Dept. of Agriculture’s Economic Research Service will detail food loss estimates in the United States; Mark Morgan of Enerfab Inc. will describe chlorine dioxide sterilization applied in the food industry; Rosana Moreira of Texas A&M University will discuss use of ionizing irradiation on fresh produce; and Gregory Ziegler of Pennsylvania State University will provide a future perspective to mitigate food losses.
In Session 276 on Tuesday afternoon, “Application of Risk-Benefit Analysis in Nutrition Policy,” John Hathcock of the Council for Responsible Nutrition will discuss quantitative issues in risk-benefit analysis; Reinhold Vieth of the University of Toronto will discuss the balance of risk to benefit for dietary guidelines for vitamin D; and Mark Messina of Nutrition Matters Inc. will provide clinical evidence indicating that isoflavones in soy foods exert health benefits without causing harmful effects in healthy subjects.
In a two-day short course on Friday and Saturday, “Managing Risks Associated with Food Ingredient Safety,” speakers will focus on the safety of ingredients and food products that may become adulterated due to intentional or unintentional contamination and will address the ways that ingredient risks may be mitigated via audits, trace-backs, and other recommended practices.
In the half-day short course “Evaluating the Safety of Gulf Seafood: Programs and Analytical Techniques in the Aftermath of the Deepwater Horizon Spill” on Saturday morning, speakers who were involved in the emergency response to the oil spill will describe the sensory and analytical techniques used in measuring trace levels of hydrocarbon contaminants in seafood.
In Session 073 on Sunday afternoon, “One Year After the Spill and Beyond: Lessons Learned from Gulf Seafood,” Calvin Walker of NOAA Fisheries will detail the organization’s ongoing efforts in response to the Gulf oil spill; Ewell Smith of the Louisiana Seafood Promotion and Marketing Board will describe the seafood Industry’s ongoing efforts; and John Finley of Louisiana State University will discuss academia’s ongoing science-based studies in response to the Gulf oil spill.
In Session 140 on Monday morning, “Food Colors, Various Aspects Affecting Their Quality and Risk for Adulteration,” Jordi Serratosa of the European Food Safety Authority will discuss risk assessment of food colors in the European Union; Janet L. Balson of Chr. Hansen Inc. will provide an industry perspective on color additive safety in the United States; and Markus Lipp of the U.S. Pharmacopeia will present the organization’s perspective on natural colors.
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In Session 212 on Tuesday morning, “Non-targeted Analytical Approaches for Detecting Economically Motivated Adulteration of Food and Food Ingredients, Part 1,” Jack C. Capozzo of the National Center for Food Safety & Technology will discuss the use of FTIR and LC/MS/MS methods for assessing emerging-chemical food safety hazards; Timothy R. Croley of the FDA will discuss development and application of software tools to enable non-targeted screening using liquid chromatography/high-resolution mass spectrometry alone or in combination with other techniques; and Jon Wong of the FDA will discuss development of high-resolution/high-mass-accuracy LC/MS methods for untargeted screening of pesticide contaminants in foods.
In Session 221 on Tuesday morning, “Challenges and Opportunities in Product Tracing,” Faye Feldstein, formerly of the FDA, will discuss product tracing challenges and opportunities; Gale Prince of Your Food Safety Coach will describe critical tracking events and key data elements in product tracing; and Bruce A. Welt of the University of Florida will discuss the future of product tracing technologies.
In Session 223 on Tuesday morning, “Non-targeted Analytical Approaches for Detecting Economically Motivated Adulteration of Food and Food Ingredients, Part 2,” Jonathan DeVries of Medallion Labs will discuss high-resolution mass spectrometry for non-targeted screening of food ingredients; Per Waaben Hansen of Foss Analytical A/S will describe screening for adulteration of milk using FTIR spectroscopy; and Michèle Lees of Eurofins Analytics will discuss H-NMR profiling of raw materials in the global fruit juice industry.
In Session 252 on Tuesday morning, “Analyzing Melamine in Multiple Food Matrices: Challenges and Opportunities,” Shaun MacMahon of the FDA will describe LC-MS/MS detection of economic adulteration in protein-containing foods, and Galina Holloway of the U.S. Pharmacopeia will review the organization’s analytical approach for melamine detection.
In Session 271 on Tuesday afternoon, “The Long-Awaited NTP Acrylamide Bioassay: Where Do We Go from Here?” James R. Coughlin of Coughlin & Associates will discuss risk assessment considerations regarding acrylamide, Nega Beru of the FDA will present an FDA update on acrylamide in food, and Ron P. Guirguis of Fleishman-Hillard will present risk communication considerations.
In Session 078 on Sunday afternoon, “The Influence of Politics on Food Regulation,” John W. Bode of OFW Law will discuss the Food Safety Modernization Act; David B. Schmidt of the International Food Information Council will discuss how traditional and social media influence the public dialogue on public health; and Lester M. Crawford of Policy Directions will discuss the view from the top.
In Session 121 on Monday morning, “What’s on the Menu? The New Federal Menu Labeling Law: Challenges and Opportunities,” Joy Dubost of the National Restaurant Association will discuss the impact of the menu labeling law on restaurants, and Lisa Carlson of Unilever Foodsolutions will discuss how food suppliers are offering healthful menu options.
In Session 184 on Monday afternoon, “International Law for Chemicals Added to Food: Different Approaches to Protecting Public Health,” Bernadene A. Magnuson of Cantox Health Sciences International will compare approaches to regulation of food additives in countries around the world; Tom Neltner of the Pew Charitable Trusts will present lessons from other models for U.S. consideration; and P.V. Hegarty of Michigan State University will discuss how historical evaluations help future development of food additive regulations.
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In Session 017 on Sunday morning, “Nanotechnology-enabled Food Safety Interventions,” Julian McClements of the University of Massachusetts, Amherst, will discuss development and application of food-grade antimicrobial nanoparticles; Yuan Yao of Purdue University will discuss carbohydrate nanoparticle-mediated colloidal assemblies to deliver antimicrobial peptide; Julie Goddard of the University of Massachusetts, Amherst, will discuss self-sanitizing food processing surfaces; and Carmen Moraru of Cornell University will address development of nano-engineered surfaces and the effect of nanoscale topography on the attachment of pathogenic and biofilm-forming bacteria.
In Session 068 on Sunday afternoon, “Inspiration from Nanoscale Science and Engineering,” Carl Batt of Cornell University will discuss novel nanoscale structures inspired by biological systems; Dan Luo of Cornell University will discuss diverse applications of DNAbased nano-biomaterials; and Graciela Wild Padua of the University of Illinois will discuss processing and characterization of food nano-structured materials.
In Session 227 on Tuesday morning, “Designing Nanoscale Vehicles for Effective Delivery of Drugs and Bioactives in Functional Foods,” Esther H. Chang of the Lombardi Comprehensive Cancer Center will describe trials on systemic delivery of cancer therapeutics via targeted nanoparticles; Edgar Acosta of the University of Toronto will discuss nano-emulsions and in vitro assessment of uptake; and Cristina M. Sabliov of Louisiana State University will discuss polymeric nanoparticles for improved controlled delivery of a model lipophilic vitamin.
In Session 112 on Monday morning, “Juice and Beverage Spoilage by Thermophilic Aciduric Bacteria (TAB),” Sean Leghton of Coca-Cola Co. will present an industry perspective on Alicyclobacillus; Randy Worobo of Cornell University will describe a field study on thermoaciduric bacteria testing; Russell Rouseff of the University of Florida will discuss quantification and sensory recognition thresholds of guiacol; and Michelle Danyluk of the University of Florida will discuss control of TAB in production and processing environments and finished products.
In Session 132 on Monday morning, “Emerging and Novel Trends in Rapid Diagnostic and Subtyping Methods for Foodborne Pathogens,” Byron Brehm-Stecher of Iowa State University will discuss advances in methods for extraction of pathogens from complex food matrices for analysis; Lawrence Goodridge of Colorado State University will discuss enzyme-based assays for rapid detection of Listeria monocytogenes; Kendra Nightingale of Colorado State University will describe development and implementation of a single-nucleotide-polymorphism genotyping assay to screen for virulence-attenuating mutations in L. monocytogenes; and Bindhu Verghese of Pennsylvania State University will show how comK prophage junction fragments reveal unique subclones of L. monocytogenes.
In Session 175 on Monday afternoon, “Clostridium difficile: Is It a Foodborne Pathogen?” Dallas Hoover of the University of Delaware will discuss C. difficile, gut and food ecology, and disease; James Bingham of GoJo Industries Inc. will describe interaction of C. difficile spores with skin and surface proteins, germination, and inactivation; and Alex Rodriguez-Palacios of Ohio State University will discuss the organism’s prevalence in foods and use of probiotics in its control.
In Session 267 on Tuesday afternoon, “Intervention Technologies for the Mitigation of Salmonella Enteritidis Infections in Shell Eggs, Gregory M. West of National Pasteurized Eggs will discuss egg safety myths, facts, and best practices; Ahmed E. Yousef of Ohio State University will describe the use of ozone in the reduction of Salmonella in shell eggs; and Kevin M. Keener of Purdue University will discuss the safety and quality effects of rapid cooling of shell eggs.
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In Session 024 on Sunday morning, “The Emerging Science of Thresholds: Next Steps in Allergen Control,” Ricardo Carvajal of Hyman, Phelps & McNamara PC will discuss the legal aspects of food allergen labeling and control; Steven Gendel of the FDA will discuss opportunities and advancements that enhance consumer food safety; and Marianne S. Edge of the International Food Information Council will describe how health professionals can communicate allergen thresholds with registered dietitians.
In Session 179 on Monday afternoon, “Impact of Processing on Food Allergens,” Wade Yang of the University of Florida will discuss reducing food allergy by improving food quality; Tong-Jen Fu of the National Center for Food Safety and Technology will address current understanding, detection, and verification of food allergens: Shridhar K. Sathe of Florida State University will review thermal and nonthermal methods for controlling food allergens; Elvira de Mejia of the University of Illinois at Urbana-Champaign will discuss the effect of processing on the reduction of allergens in soybean products; and Mohamed Ahmedna of North Carolina A&T State University will discuss postharvest processing to reduce peanut allergens.
In Session 014 on Sunday morning, “Lipid Oxidation and Prevention in Real Food Systems,” Shane Zhou of Kellogg Co. will discuss the prevention of rancidity in foods; Eric Decker of the University of Massachusetts, Amherst, will present strategies to control lipid oxidation in complex foods; and Roger Nahas of Kalsec Inc. will discuss use of natural antioxidants to prevent lipid oxidation.
In Session 076 on Sunday afternoon, “Innovations in Food Product Quality, Ingredients, Processing, and Safety in the Indian Subcontinent,” B.K. Girdhar of OSI Industries will discuss opportunities and developments in the Indian subcontinent’s food industry; Harsha Thippareddi of University of Nebraska-Lincoln will discuss development and evaluation of food safety systems for developing nations; Syed S. Rizvi of Cornell University will describe process opportunities for bioactive materials; and Sushama Srikandath of AVT McCormick Ingredients will address innovations in growing and processing of spices for global business.
In Session 174 on Monday afternoon, “Developing Reliable Testing Standards to Assess the Purity and Quality of Stevia-Based Food Ingredients,” Guido F. Pauli of the University of Illinois at Chicago will address developing standardized methods of analysis for stevia and other botanically derived sweeteners; Avetik A. Markosyan of PureCircle will review the status of and development outlook for stevia analysis; Ting Carlson of Cargill will discuss developing standardized methods for stevia analysis; and John Clos of Coca-Cola Co. will discuss steviol glycoside analysis as more than just an HPLC procedure.
In Session 253 on Tuesday morning, “Antioxidants: Science and Health: New Perspectives,” John W. Finley of Louisiana State University will discuss new perspectives on antioxidant function; Li Li Ji of the University of Wisconsin-Madison will discuss the impact of antioxidants in athletics; Navindra Seeram of the University of Rhode Island will discuss the metabolic effects of polyphenols; and Darryl Sullivan of Covance Labs Inc. will address challenges in analysis of antioxidants.
In Session 277 on Tuesday afternoon, “International Food Quality Standards – Leveling the Playing Field,” Roger A. Clemens of the University of California will discuss compendia of quality standards for food ingredients as an international resource; Dennis M. Keefe of the FDA will address the role of Codex Alimentarius in harmonization; and William F. Koch of the U.S. Pharmacopeial Convention will discuss the use of reference standards to enable true comparisons.
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In the two-day short course “Sensory Testing for Product Development and Claims Support” on Friday and Saturday, speakers will show how discrimination, rating, and ranking methods can be used in making critical management decisions concerning product development and quality issues.
In session 025 on Sunday morning, “The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure, and Beyond,” Richard Mattes of Purdue University will discuss whether humans can really taste fat; Kathleen L. Keller of the New York Obesity Research Center will discuss genetic influences on fat preferences and the implications for obesity; and Edmund Rolls of the Oxford Center for Computational Neuroscience will discuss whether sensing of oral fat texture produces reward in the brain.
In Session 123 on Monday morning, “Using Emotions in Research to Deliver Great Products to Market, Part 1,” Donya Germain of ACC E International will discuss emotions research; Shane Skillen of Hotspex Research will discuss using emotions in research to deliver great products to market; Silvia King of McCormick & Co. will discuss measuring consumer emotions associated with foods; and Melissa Knorr of Kraft Foods will discuss using emotional profiling for product development guidance.
In Session 141 on Monday morning, “Using Emotions in Research to Deliver Great Products to Market, Part 2,” Greg Stucky of InsightsNow Inc. will discuss creating a framework to capture consumer emotions for better innovation; James Yuan of PepsiCo will present practical applications of emotions to product development; and Mark Serice of Griffith Labs will discuss use of emotional insight from an executive chef’s perspective for creating products/recipes.
In Session 185 on Monday afternoon, “New Thinking in Sensory Science – Tune up Your Toolkit,” B. Thomas Carr of Carr Consulting will discuss refreshing the hedonic scale for satisfaction analysis; Suzanne Pecore of General Mills Inc. will discuss going beyond traditional descriptive flavor analysis to assess the eating experience; and Mina Sfondilis of PepsiCo will address using qualitative research to guide product development.
In Session 229 on Tuesday morning, “Taste Receptors and the Understanding of Human Taste,” Kambiz Shekdar of Chromocell Corp. will discuss advances in the use of receptor cells in flavor research; Paul Breslin of Rutgers University will discuss savory and salty taste modalities; and Grant E. Dubois of Coca-Cola Co. will review advances in the science of sweet taste and enhancement.
In Session 075 on Sunday afternoon, “Measuring the Effects of Nutraceuticals on Physiological and Cognitive Performance,” Edward Zambraski of the U.S. Army Research Institute of Environmental Medicine will discuss assessing the efficacy of a nutraceutical to improve soldier performance; Kevin O’Fallon of the University of Massachusetts, Amherst, will discuss understanding the effects of nutraceuticals on exercise-induced muscle damage and recovery in humans; Mark Davis of the University of South Carolina will discuss novel mind-body nutrition for enhanced mental and physical performance; and Caroline Mahoney of the U.S. Army Natick Soldier RD&E Center will describe methods to assess the effects of nutritional supplements on cognitive function.
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The 2011 Annual Meeting & Food Expo will include a Food Safety & Quality Pavilion that will feature vendors offering options, solutions, and services for food safety and quality. The following are brief descriptions of some of these exhibitors.
• Nutraceutical product consultants specialize in regulatory compliance and product development. AIBMR Life Sciences offers services such as GRAS determinations, research strategy development, management of clinical and preclinical trials, and safety testing. AIBMR Life Sciences, www.aibmr.com, Booth 7821
• An artificial eye analyzer offers advanced analysis of food and packaging products. The IRIS Visual Analyzer is designed to analyze the surface of food samples to detect abnormalities in color or shape. Using a high resolution CCD camera, data processing software, and full multivariate statistics, the visual analyzer provides assessments of palatability, packaging, product stability, and shelf life of foods and compares samples to competitive products for benchmarking purposes. Alpha MOS USA, www.alpha-mos.com, Booth 4108
• New continuous sensing digital viscometer (photo) now has timed measurement function. The DV-I Prime Viscometer provides continuous sensing for rapid measurements of viscosity and temperature at the same time. The system includes a computer interface and senses torque, speed, and spindle in addition to viscosity and temperature. Brookfield Engineering, www.brookfieldengineering.com, Booth 7413
• High-purity reagents for food testing, clinical diagnostics, and biotechnology help ensure food safety. Reagents for gas chromatography/mass spectrometry, protein modifiers, cross-linking reagents, and enzymes are innovatively designed for the food industry by Campbell Science. Campbell Science, www.campbellscience.com, Booth 3808
• Nano-sized particle generation for spray drying is possible with the Nano Spray Dryer B-90 (photo, below). Using innovative technology to produce particles at the nanoscale level, this product achieves high product recovery rates because of its piezoelectric-driven actuator that vibrates a thin membrane with micron-sized holes. The spray dryer meets the needs of food and pharmaceutical industries and requires minimal samples of products. Buchi Corporation, www.mybuchi.com, Booth 5300
• Centrifuges, chemical analyzers, and chromatographs are just some of the equipment available for food safety and quality testing. Cole-Parmer is a global source of laboratory equipment, instrumentation, and other supplies. Also, the company features an ISO 17025-accredited metrology lab for instrument calibration and repair. Cole-Parmer, www.coleparmer.com, Booth 8046
• Software for sensory science and consumer interaction are innovative consulting services. Compusense® Five allows customization of tests, panelist training, calibration, and performance management. Compusense® At-Hand is a web-based platform through which consumers can evaluate product concepts. Compusense, www.compusense.com, Booth 6147
• An automatic water dosing system is a new feature of a product that determines flour quality. The Farinograph®-AT measures the water absorption of flours, determines the rheology of dough, and offers special applications for chocolate, chewing gum, fish, cheese, and meat. The new automatic water dosing system is low maintenance and eliminates operator error. C.W. Brabender Instruments, www.cwbrabender.com, Booth 5100
• Computer software for nutrient analysis facilitates automated label creation. Genesis R&D automates nutrient analysis, Food Processor evaluates client dietary needs and nutrient intake levels, and Food Prodigy documents client intakes and activities digitally. ESHA Research, www.esha.com, Booth 6632
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• Fast separation and ingredient determination are the objectives of liquid chromatography equipment. The UltiMate® 3000 Rapid Separation LC system provides really fast separations and high-quality resolution on columns with small particles and allows an extensive flow-pressure footprint, covering a full range of HPLC or nano HPLC applications. Dionex, www.dionex.com, Booth 4012
• The detection of harmful organisms or other contaminants in food is evolving. The Hunter® Accelerated Polymerase Chain Reaction device significantly reduces the resources needed to conduct state-of-the-art testing. The device features a touch screen and a thermo-cycler that can rapidly heat or quickly cool samples. This product provides accuracy in a fast, simple, and mobile tool. InstantLabs Medical Diagnostics Corporation, www.instantlabs.com, Booth 4008
• An assay that measures total dietary, soluble, and insoluble fiber according to Codex Alimentarius is available. The Dietary Fiber, Total, Soluble, and Insoluble CODEX Definition Assay also measures resistant starch and non-digestible oligosaccharides. Medallion Labs, www.medallionlas.com, Booth 6047
• A static powder flow tester has been added to this company’s product line. The Evolution Powder Tester measures the unconfined yield strength of materials at one pressure or many different pressures. The standalone instrument has a cost-effective design, is easy to operate, and requires approximately 3 min per sample. Mercury Scientific Inc., www.mercuryscientific.com, Booth 6857
• Techniques for analyzing total acid number usually experience problems with titration interference. The 859 Titrotherm can analyze total acid numbers in as little as 2 min and is insensitive to chemical interference. This titration device is USB-enabled and has four MSB ports to facilitate connections to dispensing systems. Metrohm USA, Inc., www.metrohmusa.com, Booth 5003
• Sterile polyethylene laboratory bags facilitate QA testing and other microbiological applications. Whirl-Pak® bags have a leak-proof closing tab that holds solids and liquids within the bag. These sterile bags are ideal for shipping samples for tests, quality control, and legal compliance. In addition, the bags are exceptionally clear, strong, and ISO 9001 certifiable. Nasco, www.whirl-pak.com, Booth 4939
• A variety of food analyses is possible with a new multi-component device. The InfraLab e-Series Multi-Component Foods Analyzer uses multi-wavelength NIR technology to determine measurements rapidly in a lab or near a production line. The instrument is factory-calibrated but can be adjusted to provide manufacturer-specific readings. NDC Infrared Engineering Ltd., www.ndcinfrared.com, Booth 5308
• A new homogenizing product combines mechanical and ultrasonic methods in one unit. Both homogenizing methods are available in the DPS-20 Dual Processing System. Its merging of methods allows the system to quickly and efficiently break down samples with minimal or no heat. The unit uses a brushless motor for mechanical methods and a 130-watt processor for ultrasonic homogenizing. PRO Scientific, www.proscientific.com, Booth 3703
• New software designed for food safety management is available. The webbased application provides an integrated solution that helps businesses manage every aspect of food safety. The software is compatible with SQF, ISO 22000, and HACC P certifications and reduces or eliminates the need for paper files. Safefood 360, www.safefood360.com, Booth 3908
• The analysis of foam now has quantifying tools. A line of foam analyzers generate controlled foam and measures its properties, including cell size, distribution, and evolution. FOAMSCAN®, FOAMSPIN®, JETSCAN®, and SIAM® gather foam data and control factors affecting the formation of foam. Teclis, www.teclis.fr, Booth 8655
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• The Kjeldahl method for nitrogen analysis consists of three steps: digestion, distillation, and titration. Four instruments within the UDK Distillation Unit Series (photo on p. 110) provide the full range of steps for fast, automated reliable Kjeldahl analysis and quantification of nitrogen and protein in samples. VELP Scientifica, www.velp.com, Booth 4004
• A new moisture analyzer offers stable temperature characteristics. The MOC63u moisture analyzer has UniBlock sensor technology, which enables good response times and stable corner-load performance. The device features a variety of measurement modes, a simple keypad, and an extended-life halogen heater. Shimadzu Scientific Instruments Inc., www.shimadzu.com, Booth 7716
by Neil H. Mermelstein, a Fellow of IFT, is Editor Emeritus of Food Technology