A practical educational event for formulators

R&D applications seminars: a practical educational event for formulators

September 11-12, 2006 * Itasca, IL.

Join hundreds of your fellow R&D formulators at Prepared Foods’ R&D Applications Seminars. This two-day, classroom style, applications-oriented event was specifically created to help educate bench-level R&D on practical solutions to specific application challenges.

Over 90 technical, non-commercial seminars will be offered to our audience on 7 separate tracks, creating an applications specific experience determined by your educational need.

Monday Presentations: Application Challenges

A complete list of presentations as of 3/3/2006. Subject to change.

PROCESSED MEATS

* Texturizing Low Fat Processed Meat Products with Fruit Fiber

Frank Mattes, President, Herbstreith & Fox Inc.

* Food Safety with Antimicrobials Rene Monderen, Sr. Market Development Specialist, Purac America Inc.

* Phosphate vs. Phosphate-Free Meat, Poultry and Seafood Applications, What Works and Why

Lucina E. Lampila, Food Scientist, Prayon Inc.

SAUCES & MARINADES

* Gum 10l

Allen Freed, President/CEO, Gum Technology Corporation

* Choosing the Right Enzyme for Your Marinade/Tenderizing System Peter Moodie, Director Sales & Marketing, Enzyme Development Corporation

* Dehydrated Chicken Powder Applications in Prepared Foods

Roger Dake, Director of Research and Development, International Dehydrated Foods Inc.

DAIRY & FROZEN NOVELTY

* Frozen Desserts Enhanced with Prebiotic Fiber to Boost Immune Health

Cristina Munteanu, Food Applications Specialist, GTC Nutrition

* New Churn Technology in Frozen Desserts: Identifying Real Opportunities

Phil Rakes, Technical Specialist, Main Street Ingredients

* New Innovations in Healthy Ice Cream Formulations

Benjamin Moser, Associate Program Coordinator–Applications, Roquette America Inc.

* Formulation of DHA Omega-3 from Algae into Dairy Products

Ruben Abril, Director, Product Development, Martek Biosciences Corporation

* Take the Mystery Out of Stabilizers in Novelties

Ted Benic, General Manager of Dairy Systems, TIC Gums

APPETIZERS & PREPARED MEALS

* Culinary Flavor Trends

Cara Newkirk, Senior Market Manager, Savory Business Unit, FONA International Inc.

* Harnessing Nature’s Engine–From Yeast to Yeast Extracts

Otis Curtis, Business Development Manager, DSM Food Specialties USA Inc.

* Dehydrated Chicken Broth Applications in Prepared Foods

Roger Dake, Director of Research and Development, International Dehydrated Foods Inc.

* Sensory and Instrumental Correlations in Gelling Systems

Ross Clark, Distinguished Research Fellow, CP Kelco

NEW EMERGING INGREDIENTS

* A New Casein Peptide Increases Physical Performance in Well Trained German Olympic Athletes

Stefan Siebrecht, Business Development Director, DSM

* Choosing the Most Stable Color for Your Application

Dina Dockins, Color Chemist, Food and Beverage, Chr. Hansen Inc.

* Formulating Natural Umami–The Fifth Taste

Otis Curtis, Business Development Manager, DSM Food Specialties USA Inc.

PRODUCT DEVELOPMENT ADVANCES

* The New Trend of Veganism: A Must Know on Marketing, Labeling and Ingredients

Christine L. Garcia, Vegan Animal Rights Attorney, The Animal Law Office

* Facilitating Regulatory Compliance Using Integrated Product Development Software Ted Pliakos, Vice President Sales, Advanced Software Designs

* “Who’s Driving the Bus?”–Matching Concept Drivers to Product Drivers Judy Lindsey, VP/General Mgr. Product Dynamics Inc., a division of RQA Inc. and Heather Dupre, President, Egg Strategy

* Developing a Sensory Resource to Monitor Quality

Bruce Yandell, Vice President, Tragon Corporation

BEVERAGES

* Selection of Beverage Acidulants Daniel Sortwell, Senior Food Scientist, Bartek Ingredients Inc.

* Stabilization and Fortification of Beverages with Acacia Gum Sebastien Baray, Technical Manager, Colloides Naturels Inc.

* Protein Stabilization and Particle Suspension in Beverages Using “Fluid Gel” Technology Ronnie C. Yuan, Principal Scientist, CP Kelco

* New Natural MCC Hydrocolloid for Low pH Protein-Based Beverages

Gregory R. Krawczyk, Senior Project Manager, FMC Biopolymer

FOOD SAFETY

* Increasing Food Safety Through the Use of Beneficial Bacteria

Jim Bacus, Senior Technical Services Specialist, Meat and Prepared Foods, Chr. Hansen Inc.

* Antimicrobial Fermentate Applications in RTE Foods

Larry R. Steenson, Technical Applications Director, Danisco USA Inc.

* What is Water Activity?

Brady Carter, Applications Engineer, Decagon Devices Inc.

* Water Activity for Product Quality and Safety

Anthony Fontana Jr., Senior Research Scientist, Decagon Devices Inc.

HEALTHFUL FORMULATIONS

* Polydextrose–Single Ingredient/Multiple Benefits

Helen Mitchell, Director of Applications, Danisco Sweeteners

* Phytonutrients from Fruits and Vegetables

Stefan Hake, CEO, GNT USA inc.

* Microencapsulated DHA Omega-3 from Algae for Food Fortification

Srini Vassan, Principal Scientist, Martek Biosciences Corporation

* Formulation for Better Cardiovascular Health, Brain & Liver Function Made Easy

Kristine Lukasik, Applications Manager, Balchem Corporation

CONFECTIONERY

* Pectin as Gelling Agent for Confectionery Products

Frank Mattes, President, Herbstreith & Fox Inc.

* Omega-3 Fortified Confection Products

Sharon Spurvey, Director, Technical Services, Ocean Nutrition Canada

* New Approach to Making Sugar-free Grained Sweets

Thomas E. Parady, Associate Program Coordinator, Roquette America Inc.

* Confectionery Fortification

Hugh Lippman, Senior Product Innovation Scientist, Seltzer Nutritional Technologies

Tuesday Presentations: Application Challenges

A complete list of presentations as of 3/3/2006. Subject to change.

NEW EMERGING INGREDIENTS

* Development and Functional Properties of a New Coprocessed Microcrystalline Cellulose/Sodium Carboxymethyl Cellulose Food Ingredient

Michael Cammarata, Food Technologist, FMC Biopolymer

* Probiotics–Trends and Opportunities

Mirjana Curic-Bawden, Senior Scientist, Industry Technology Center–Dairy, Chr. Hansen Inc.

* Tapioca Maltodextrin and Syrups for Use in All-Natural and Organic Food Formulations

Bob Hansen, Manager of Technical Services, Briess Malt & Ingredients Company

* Omega 3’s in Functional Foods

Valerie Sanders, Food Applications Scientist, OmegaPure

* Using Fibers in Beverages for Functional and Health Benefits

Melanie Dineen, Applications Technologist, SunOpta Inc.

NUTRITIONAL BEVERAGES & FOODS

* The Function of Functional Foods

Hugh Lippman, Senior Product Innovation Scientist, Seltzer Nutritional Technologies

* Soy Protein Applications in Nutritional Beverages, Bars and Snack Foods

Lisa L. Scott, Archer Daniels Midland Company

* Omega-3 Fortified Beverages

Sharon Spurvey, Director, Technical Services, Ocean Nutrition Canada

* Calcium Salts and Calcium Complexes for Fortified Beverages

Daniel Sortwell, Senior Food Scientist, Bartek Ingredients Inc.

* New Lycopene and Beta-carotene Products for Allergen-free Functional Beverages and Foods

J.L. Foley, Technical Services Manager, BASF Corporation

* Advantages of Food Fortification with Mineral Phosphate

Sandra Grossmann, Applications & Development Manager–Food, CFB-Budenheim

* Soluble Prebiotic Mineral Formulation for Beverage Enhancement

Cristina Munteanu, Food Applications Specialist, GTC Nutrition

BAKED GOODS

* Formulating Healthier Foods with Barley Ingredients

Bob Hansen, Manager of Technical Services, Briess Malt & Ingredients Company

* Wheat Protein Isolates in Bakery and Snack Applications

Brook Carson, Product Application Technologist, Archer Daniels Midland Company

* Choosing the Right Leavening for Today’s Bakery Products

Cindy Alosco. Technical Service Manager, Budenheim

* Understanding Polyols in Bakery Applications: Issues and Opportunities

Peter Jamieson, Manager of Applications Research, SPI Polyols Inc.

* Troubleshooting Chemically Leavened Products

Lucina E. Lampila, Food Scientist, Prayon Inc.

BREAKFAST CEREALS, SNACKS & BARS

* Benefits of Acacia Gum in Bakery and Cereal Based Products

Sharrann Simmons, US Vice President & General Manager, Colloides Naturels Inc.

* Use and Functionality of Dairy Products in Nutrition Bar Applications

Starla Paulsen, Applications Manager, Glanbia Nutritionals

PRODUCT DEVELOPMENT ADVANCES

* You Want it WHEN???? Tools and Tricks to Speeding Up the Design and Development Process

Judy Lindsey, VP/General Mgr, Product Dynamics Inc., a division of RQA Inc.

* Using New Product Development Software to Accelerate New Product Development

Ted Pliakos, Vice President Sales, Advanced Software Designs

* Improving Cash Flow by Claiming R&D Tax Credits

Terry Schwartz, Managing Director, RSM McGladrey

* Sensory Evaluation’s Role in the Alternative Supplier Approval Process

Katherine Conrad, Account Manager, Tragon Corporation

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