Health & Wellness
This symposium is an up-to-date examination of the prebiotic issue by presenting rapidly emerging science related to prebiotics, health, food, and food enrichment applications that could be valuable for nutritionists, product developers, and consumers.
A baker’s yeast product from Lallemand converts ergosterol to vitamin D2 when exposed to UV light. The vitamin D-enriched yeast can enhance the vitamin D2 content of bakery products, such as bread.
A packed house in the early morning session on Sunday, July 17, demonstrated the significance and popularity of the topic being discussed—the gut microbiome. The speakers discussed the effect prebiotic fibers have on the microbiome and potential health outcomes such as improved calcium absorption and bone strength.
In this session, speakers will explore potential opportunities and challenges, and conflicts that today’s expanded definition of “nutritious foods” has created in terms of safety, availability, sustainability, affordability, and the long-term challenge of feeding the world.
In recent years, the clean label movement has swept the food and beverage industry, with consumers demanding less processed, “better for you” products made without genetically modified ingredients (GM), and the sweeteners used in these applications are no exception.
The Clean Label Product Innovation pre-event short course—one of 11 offered during IFT16—provided attendees with the latest ingredient and processing solutions to develop safe and successful clean label products.
In this session, speakers will explain how consumers interact with nutritional labels, review new science on fats and oils, and reveal new innovations in fat and oil ingredients.