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IFT 2011 Sunday Coverage

BY: Kelly Hensel
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Keynote Session: Speaking Out for Science
Journalist Michael Specter and panelists representing the food industry tackled the complicated question of how to go about changing the image of food science in the marketplace during a provocative Keynote Session on Sunday morning, June 12. Specter, a New Yorker staff writer who has frequently focused on issues of science and public health, set the stage for the discussion in a presentation that underscored U.S. consumers’ mounting mistrust of science. Read More >>

Check out other sessions that took place on Sunday:

Your Love for Fat May Be All in the Genes
Improving Physical Performance Through Nutraceuticals
Creating an Effective Anti-Inflammatory Food Market

Communicating Food Safety Issues in a Global Society
Outbreaks are not due to bad luck, they are due to bad management, explained Patrick G. Wall, Professor of Public Health at the University College Dublin and one of the Institute of Food Technologists’ inaugural Beacon Lecturers. During the last 25 years many high profile food scares and outbreaks have occurred in the European Union that have eroded consumer confidence in the safety of the food supply and the regulators charged with overseeing food safety issues. Read More >>

Four ‘Must Sees’ on the Food Expo Floor
At the Sunday morning keynote session of the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, incoming IFT President Roger Clemens and President-Elect John Ruff announced and presented four companies with the 2011 IFT Food Expo Innovation Awards. The winners are DuPont Teijin Films, Ecolab, Loders Croklaan North America, and Summit Resource Group. Read More >>

Chefs and Food Scientists Working Side by Side
It is becoming increasingly common for food scientists to be inspired by the culinary world and vice versa. At this year’s IFT/RCA presentation on Sunday, June 12, a chef and food scientist from Bruce Foods shared how they are bringing together their respective fields to enhance the product development process. Chef Nick Landry (photo, left), Corporate Chef and R&D Chef, kicked off the presentation by explaining to the audience what the chef can bring to the table. Read More >>

Attendees Sample Top Trend Products at Mintel
At the beginning of each year, Mintel releases their flavor and ingredient predictions for the year ahead. Now, six months into 2011, Mintel reviewed the top seven of 12 trends at their New Products & Consumer Insights Pavilion presentation on Sunday, June 12. In addition to reviewing the data on new product introductions, Mintel’s Lynn Dornblaser and David Jago offered 23 products for attendees to taste featuring these trends. Here’s a look at the top seven trends influencing the marketplace now. Read More >>

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