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Home » Events » Official Wrap Up of the IFT Annual Meeting & Food Expo

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Official Wrap Up of the IFT Annual Meeting & Food Expo

BY: Kelly Hensel
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Thanks to our special sponsor:

IFT Annual Meeting & Food Expo®
More than 15,000 food professionals found themselves in the Big Easy for the 2011 IFT Annual Meeting & Food Expo®, which was held June 11–14 in New Orleans, La. In addition, 900+ exhibitors were present to show their latest products and innovations on the expo floor. In between enjoying breakfast at Brennan’s and a late night snack at Café Du Monde, attendees were meeting exhibitors, attending meetings, and brushing up their skills at the 100+ scientific sessions.

Obviously, one person can’t make it to everything that the meeting had to offer in just four short days. IFT Live—the official electronic show daily—offers the chance for you to see what you may have missed. This year, IFT Live contains 100+ articles from the event, written by the Food Technology magazine staff. Not only does IFT Live offer articles covering the show, it also includes a photo gallery and videos taken at the show.

In this newsletter—the official wrap up of the show—you will find in-depth coverage of the sessions, award winners, products from the expo, and much more. Visit IFT Live.

Malcolm Bourne Receives 2011 Appert Award
Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT. Also honored Saturday night were the 16 food professionals named 2011 IFT Fellows.

Here’s a look at some of the other awards and competition winners announced at the 2011 IFT Annual Meeting & Food Expo®.

Food Expo Innovation Awards
Phi Tau Sigma Honors Division Poster Winners
IFTSA Competition Winners

Running to Raise Money
There’s nothing quite like starting the day off with a run in the New Orleans heat and humidity. Still, the heat didn’t deter the 575+ people that registered to take part in Feeding Tomorrow’s 11th Annual Fun Run on Monday morning, June 13, at Audobon Park. In total, sponsorships garnered over $77,000, once again a record high for Feeding Tomorrow scholarships. Just for participating, all runners received a race t-shirt.

Attendees also gave their time and energy for another worthy cause—the Second Harvest Food Bank of Greater New Orleans and Acadiana.

IFT Cares Volunteers Pitch in, Reach Out in New Orleans

Dr. Regina Benjamin Defines a Role for Food Science
For the Beacon Lecture series on Monday, June 13, Dr. Regina Benjamin, U.S. Surgeon General, laid out her goal for the health and wellness of U.S. citizens. Food science and the food industry play significant roles in her vision. “As America’s doctor, I really want to provide the best scientific knowledge” to make the lifestyles of Americans healthier, she said. And the best time to provide that knowledge is before illness strikes: a strategy for prevention. Food is an important part of this strategy, and Dr. Benjamin emphasized the role that the food industry can play in the prevention of food-related disease.

Dr. Benjamin wasn’t the only prestigious guest that spoke at this year’s IFT Annual Meeting & Food Expo. They include: Patrick Wall, Professor of Public Health at the University College Dublin; Michael Specter, Journalist with the New Yorker; and Sam Kass, White House Chef & Senior Policy Advisor for Healthy Food Initiatives. Here’s a look at what they shared with IFT attendees.

Communicating Food Safety Issues in a Global Society
Keynote Session: Speaking Out for Science
White House Chef Urges Students to Create Healthier Products

In the Spirit of New Orleans
This year, Food Technology Senior Editor Donald Pszczola noted that New Orleans fare—tumbo, crawfish etouffee, red beans and rice, and bananas foster—helped to inspire the creation of many of the prototype foods and beverages served at the IFT Food Expo. Ingredient exhibitors use these prototypes not only to capture the local atmosphere, but also to demonstrate, in a number of creative ways, how their ingredients can address trends in flavor, texture, functionality, and better-for-you formulating.

Here’s a look at some of Don’s other product development takeaways from the IFT Food Expo.

A ‘Revolution’ in Texture?
Picking Blueberries in New Orleans
Flavors From Around the World
Sipping on New Beverage Ideas
Meeting Functionality Challenges

Snacks Take Off as Food Industry Struggles to Define
There’s a phenomenon that has taken the United States by storm in the last 30–40 years. In session 136 “Snacking: Insight and perspectives on contributions to the American diet,” held Monday, June 13, three experts examined how snacking has taken over and its role in the growing obesity epidemic. Although the industry is lacking a definitive definition, there is no doubt that consumers are snacking more. According to Rick Mattes, Purdue University, consumers have increased the number of snacks they are eating per day so much so that a quarter of total energy taken in is from snacks.

With the industry highly focused on making food healthier, many of the 100+ scientific sessions offered at the IFT Annual Meeting addressed health and wellness. Here’s a look at just some of these sessions.

Overcoming the Challenges of Natural High-Potency Sweeteners
A Taste for Reduced Sodium
Healthy Icon Served on a Plate
Improving Physical Performance Through Nutraceuticals
Creating an Effective Anti-Inflammatory Food Market
Natural Flavors, Colors Here to Stay
Antioxidants: The Potency Debate

Trend & Solution Tours
For the third year, IFT offered Trend & Solution Tours on the Food Expo floor. Trend & Solution Tours are self-guided tours to the booths of exhibiting companies that offer innovative products or services related to major issues and current trends facing the food industry. This year’s tours were: Taste Modification; Ingredients for Functional Foods; Next Generation for Fats & Oils; New Direction for Carbs; and Weight Management & Diabetes. Of the companies chosen to a part of the Trend Tours, eight were selected to make short videos discussing their products and what trend they address. View the Trend & Solution Tour videos.

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