New Orleans braces for IFT
IFT's annual meeting and food expo begins Saturday, June 28 in New Orleans and runs through Tuesday, July 1. This year's theme is “The Best of Food Thinking 2008.”
IFT Expo provides food industry professionals an opportunity to discover the latest in product development, technology and analytical techniques. More than 1,000 exhibitors are expected, more than half of which are ingredient suppliers.
An awards celebration will be held from 5:30 p.m. to 6:45 p.m. Saturday, June 28 in honor of the 2008 IFT achievement award laureates and newly elected Fellows. A networking reception will immediately follow the awards ceremony, where attendees can enjoy New Orleans-style cuisine and entertainment.
Sunday morning's session will open with a keynote address given by innovation expert Tom Kelley, best-selling author and general manager of IDEO, the design and development firm that developed cutting-edge products, such as the Apple mouse and the Palm V. Kelley's most recent book, The Ten Faces of Innovation, reveals 10 unique strategies for ensuring that good ideas make it to market.
“Driving Growth and Sustain-ability Through Innovation” is this year's scientific program theme. More than 50 sessions that specifically address this issue will be offered and will include several common elements, such as product development, ingredients, food safety, processing and packaging, and micro and nanosciences.
The goals of the program are to showcase new technologies; demonstrate state-of-the-art innovation and consumer insight practices; explore new developments in fundamental science that can help grow business; investigate the impact of intellectual property on innovation; present collaborative opportunities; and disclose the challenges of becoming a sustainable company.
Expo hours:
Sunday, June 29 - Tuesday, July 1 11 a.m. - 5:30 p.m.
New this year: supplier sessions
Monday, June 30
Salt Reduction (11:30 a.m.-12:30 p.m.)
11:30 a.m. A Novel Ingredient for Sodium Reduction (up to 50 percent) in Savory Food
11:45 a.m. Understanding How Taste Modifiers Work: From Sugar to Salt and Better-for-you-Foods
12 p.m. Safe, Nutritious and Delicious: Enhance Flavor and Reduce Sodium Naturally
12:15 p.m. Question and Answer
Fiber (1:15-2:30 p.m.)
1:15 p.m. The Effect of Barliv
1:30 p.m. GLPH-1
1:45 p.m. The Consumer Opportunity for PROMITOR
2 p.m. A New Twist on an Old Favorite: Reduced Odor Guar Gum
2:15 p.m. Question and Answer
Tuesday, July 1
Proteins (11:30 a.m.-12:30 p.m.)
11:30 a.m. New Whey Proteins Providing Ingredients for Low Fat Dairy Products with a Creamy Taste and Perfect Texture
11:45 a.m. Challenges and Solutions in the Development of Consumer Product Formulations Containing Bioactive Proteins Derived from Bovine Milk
12 p.m. New Soy Protein Technology for Dairy Protein Replacement
12:15 p.m. Question and Answer
Weight Management (1:15-2:30 p.m.)
1:15 p.m. Find True Satisfaction in Egg Products
1:30 p.m. The Role of Soy Protein in Weight Management
1:45 p.m. SLIM & SLIM-PWH from Fruits and Vegetables and its Application in Weight Management
2 p.m. Reducing Starch Digestion for Weight Control 2:15 p.m. Question and Answer
Nutritional Research on Trans fats (4 p.m.-5:30p.m.)
4 p.m. A New Paradigm for Saturated Fats
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