For several years, we’ve played an active part in the Institute of Food Technologists’ (IFT) annual meeting and Food Expos, and we’re delighted to be doing so again this year, with one difference…
In light of the ongoing Covid-19 pandemic, this year we’re taking part in SHIFT20, the IFT’s new three-day all-virtual event and expo, examining how the industry is shifting how we formulate, package, and experience food science and technology.
The three-day virtual event begins on Monday 13 July, when our experts will be taking part in a live webinar on stevia, as well as updating the industry on allulose, approximately one year after the FDA approved the exemption of allulose from the ‘Sugars’ and ‘Added Sugars’ line of the Nutrition Facts Panel in the US. This is a timely discussion given the recent trend for low-calorie ice cream and confectionary options, and we’ll be sharing which key ingredients in our portfolio can help formulators reduce sugar and build back texture.
Day two will see us focus on consumer health, wellbeing and nutrition, with our nutrition scientists presenting a webinar on ‘The Health Influence of Fiber: It’s More Than You May Think!’. Other areas of conversation will include keto-friendly ingredients, fibre for calcium absorption, formulating high protein/high fibre products and adding fibre to beverages.
Finally, day three will see a focus on our commitment to sustainability, with examples of our ingredient portfolio suitable for plant power and meat alternative trends. In May we announced some ambitious new sustainability targets, in line with our company purpose of Improving Lives for Generations. Delegates will be able to tune in to learn more about commitment to caring for our planet.
To learn how you can leverage our technical expertise and portfolio to deliver extraordinary taste while balancing health, and much more, register for SHIFT20 now!
Free short course for SHIFT20 delegates!
Along with our involvement with SHIFT20, we’re also delighted to be hosting a three-day course on Starch Science Solutions. On Tuesday 28 July, a group of our expert scientists, joined by external contributors, Dr Andy McPherson, Kraft Heinz Company, and Prof. Yong-Cheng Shi, Kansas State University, will present a series of video presentations covering starch science fundamentals, using demonstrations and leading-edge research and tools to solve common formulation challenges.
The course will aim to:
- Demystify starch science making it easier for formulators to understand
- Help understanding of how the structure of starch impacts its performance
- Show the value of applying science based tools for more effective starch selection
Participants who complete the course will qualify for Certified Food Scientist (CFS) Continuing Education Credits.
You can also catch us participating in a scientific session called Overcoming common challenges with emulsions: the science behind the solutions, available on-demand from Monday 13 July.
Jim Smoot, our Senior Manager of Innovation and Commercial Development, will host the session, covering the science behind solutions for common issues with emulsion formulation, including emulsion stability, oil-loading capacity, oxidation, bioavailability of encapsulated active ingredient, labelling requirements, and more.