Issue link: http://osercommunicationsgroup.uberflip.com/i/840163
Food Magic Daily 4 1 Wednesday, June 28, 2017 promises a valuable and engaging experi- ence that will sharpen your skills, advance your career and give you the resources you need to implement, main- tain and strengthen your food safety and quality assurance programs. In addition to industry-specific breakout sessions, attendees will have the opportunity to hear compelling keynotes by guest speakers, focusing on effective leadership and teamwork as well as other personal development topics. SQFI is pleased to once again welcome FMI's retail and wholesale food safety commu- nity to the SQF International Conference to explore and discuss food safety issues in the retail space. Here are some key features that you can expect to see at this year's SQF Conference: an education program rich in substantive and industry-relevant con- tent; food sector-specific roundtables led by experts; optional pre-conference train- ing classes; retail food safety-focuses education sessions; Conference Safe Quality Food Institute (Cont'd. from p. 1) Ambassador Program for first-time atten- dees; resources, tools and technology ideas at the Community Connection Center; and Spanish language food safe- ty education track. Here's why should you attend: ensure you are properly prepared to implement Edition 8 of the SQF Code; stay informed about changes and updates to all SQF programs and standards; share ideas with your peers and develop and strengthen business relationships; and personally connect with the SQFI and FMI Food Safety Teams Here's who should attend the SQF Conference: QA & QC professionals, busi- ness development and marketing managers, food safety and quality decision makers, compliance and training implementers, reg- ulatory and SQF practitioners; consultants, trainers, internal and third-party auditors; and technology and solution providers. For more information, go to www.sqf conference.com, call 202.220.0660 or stop by booth #2315. tion between Cornell scientists and industry partners. Members collaborate and discuss important industry chal- lenges with Cornell's world-class scien- tists, giving CIFS Faculty Fellows opportunities to design flexible and responsive research that directly addresses issues in the food industry. As a result, CIFS-IPP is able to offer a vari- ety of services that inform industry practice with cutting-edge and relevant science, pushing food industry partners to the forefront of research, develop- ment and technology. Services available to CIFS-IPP members also include access to the food processing develop- ment laboratory, dairy plant, high pres- sure processing validation center and sensory facilities as well as the opportu- nity to collaborate with world class fac- ulty experts in multiple disciplines. Members in CIFS-IPP span all Cornell University (Cont'd. from p. 1) parts of the food system, from ingredi- ent suppliers to equipment providers, to manufacturers, to retailers. Each member works with the CIFS-IPP team to create a customized action plan at the beginning of their annual member- ship term. At the end of the term, mem- bers receive a performance report to demonstrate the value they received exceeded their investment in the pro- gram. CIFS-IPP members gain access to resources available through Cornell University's top food science program and enjoy a host of benefits while cre- ating innovative solutions for their companies. To learn more about the Cornell Institute for Food Systems Industry Partnership Program and to see a list of current mem- bers, visit ipp.cifs.cornell.edu or go to booth #2189. Annual memberships are available and can begin at a time of the partner's choice. FMD: Are natural colors really as stable as artificial options? TH: Yes, for many applications – and we've done the research to prove it. In recent tests, our carotenoid-based col- orants Tomat-O-Red ® and Lyc-O-Beta ® delivered excellent performance in fla- vored sparkling waters. They were high- ly resistant to fading and ringing and showed no sedimentation at the end of shelf life. Our naturally sourced colors have also performed excellently in flavored and colored UHT milk drinks, demon- strating stability to UHT and homoge- nization processes, as well as UV light and elevated storage temperatures. FMD: What are the key trends in colors? TH: The most important trend is the major shift towards naturally sourced colors. Across the world, consumers are sending a clear message that they want food and beverages colored natu- rally and companies are responding to that in a big way. Of course, that's largely because of increased consumer awareness on published studies linking health concerns to synthetic colorants, such as behavioral problems in chil- dren caused by synthetic colors. Switching from artificial to natural resonates with shoppers and gives products a fresher and more positive brand positioning. Lycored (Cont'd. from p. 1) FMD: What else do you have at the show? TH: We're also showcasing our "Tomato Dream Team" to highlight the flavor and texture value we can add to tomato-based products. Our Dry Tomato Pulp (DTP) offers fresh, consistent color and authen- tic texture, while LycoFibers deliver robust pulpiness, and CTC brings a sweet tomato acidity. On their own they can all add value, but by working with them altogether, manufacturers get a greater impact. They can deliver better and more consistent freshness in terms of visual and textural quality, while reducing vol- ume of tomato paste, removing starch and increasing overall yield. FMD: What are the key trends in fla- vors? TH: The most important trend for us is demand for great tasting healthy products that come with a clean label. The creation of natural umami deliciousness, for example, is something Lycored believes is very important right now – particularly for savory center of plate. So we'll be showcasing SANTE, our tomato-derived concentrate, which enhances taste and reduces the need for salt, MSG and other artificial taste enhancers. It allows manu- facturers to clean up their labels in a wide range of either dry or liquid based appli- cations. For more information, visit www.lycored.com or stop by booth #1891. alternative to conventional proteins for heart healthy, plant-heavy diets. Compared to soy protein, pea protein does not pose a threat of allergens and is derived from a non-GMO crop. Pea protein contains a high quantity of l-arginine, which aids muscle recovery and promotes muscle growth. Similar to animal and dairy proteins, pea protein powder is packed full of branch chain amino acids that reduce body fat and pro- vide muscle energy. As a gluten-free, hypoallergenic and 100 percent vegan food additive, pea protein currently sees rapidly growing demand from health conscious consumers. Mitsui's pea proteins come in 80 percent and 85 percent isolate grades for human nutrition as well as 55-70 percent concentrate for pet food. USDA-certified organic product is available. The product can be used in numerous applications including beverage, sports nutrition, veg- etarian meats and meals and even bakery. If used for dry-mix powder for sports nutrition, certain pea proteins can offer up to 25 grams of protein per serving, which rivals whey protein and beats other plant proteins. Pea protein's naturally high solubility allows it to mix easily in drink application and maintain a smooth mouthfeel in the final beverage. With strong connections to a diversi- fied pool of suppliers, Mitsui can offer tailor-made solutions for your pea protein requirements. Our wide portfolio of pea Mitsui (Cont'd. from p. 1) protein can satisfy just about any techni- cal requirement, whether the emphasis may be on solubility, flavor, stability or gelling properties. We also provide flexi- ble packaging and logistics options to adjust for your demand criteria. Mitsui invests in downstream con- sumer packaged goods companies that use pea protein as a major ingredient. Through such investment assets, we have the opportunity to see firsthand what criteria and functional requirements users prefer. Through our diligent study of the product and market via trading and investment activities, Mitsui has cultivated the highest quality and most competitive pea protein supply for the U.S. market. In addition to pea protein, Mitsui sells sorbic acid, potassium sorbate and natural and synthetic flavors. For over a decade, we traded sorbic acid and potas- sium sorbate as food preservatives from Asia to major bakeries and food con- glomerates in the U.S. Our product's clean flavor and competitive price have consistently kept customers happy. Our natural flavor portfolio focuses on savory, umami flavors as well as seafood flavor for soup and sauce application. Flavors can also act as a pH adjuster, acidulant and shelf-life extender in pet food. Overall, Mitsui is an encompassing food additives provider with a wide range of application solutions and deep knowl- edge in the markets we serve. For more information, stop by booth #4550 or go to www.mitsui.com. are advised to avoid. However, in the midst of all the neg- ative ingredient hoopla, some food addi- tives are actually benefiting from renewed interest and preference for them stems from name recognition as well as consumer perception. A relative new- comer to the list of stabilizers enjoying favored status is the polysaccharide, gel- lan gum. Gellan gum is classified as a fermentation gum derived from the bac- terium, sphingomonas elodea. Fermentation gums make use of certain strains of bacteria to produce polysaccha- rides for both food and industrial applica- tions. Some of the more notable are xan- than gum, which is used in countless sauces and dressings, and welan gum, a non-food thickener used by the oil indus- try. Since fermentation gums are batched on demand, there are never any concerns about availability. Quality is also much more consistent and product pricing is dependent only upon production costs. Ingredients Solutions (Cont'd. from p. 1) Gellan gum has found a very useful niche in the stabilization of both dairy and non-dairy beverages and desserts. Whether milk-based or one of the many alternative milks available (soy, almond, coconut, etc.), gellan gum provides both stability and suspension of solids in either HTST or UHT processing. Flavor release is exceptional. The HA type is favored for dairy; however, blends of HA and LA gel- lan gums may also be tailored to specific applications. Typical use levels are as low as 250ppm for dairy-based, pasteurized or HTST products with lower levels required for UHT processed products. Gellan gum is approved as a food additive by the FDA under CFR 172.665. It is also listed in the Food Chemicals Codex and USP/NF. It is also permitted as a food additive in Canada under C.R.C., c. 870 (Section B.16.100), Table IV. For more information, go to www.isi.us.com, call 207.722.4172 or stop by booth #2123.