Prepared Foods' R&D conference: an applications-oriented event for formulators

Prepared Foods, May, 2005

Oak Brook, IL.--September 19-20, 2005

Join hundreds of your colleagues at Prepared Foods' 2005 R&D Conference. The conference will feature practical, technical seminars designed to further educate bench-level R&D on solutions to specific applications challenges.

The Prepared Foods' R&D Conference is a 2-day, non-commercial learning event featuring some 100 technical seminars.

Monday Presentations: Application Challenges

A partial list of presentations submitted as of 4/16/2005. Subject to change.

BAKED GOODS AND SNACKS

* The Light Side of Baking--an Overview of Chemical Leavening

Barbara Heidolph, Market Development Manager-Food, Astaris LLC

* Formulating Breads with Malt Ingredients

Bob Hansen, Manager of Technical Services, Briess Malt & Ingredients Co.

* Effect of Dough Conditioner Systems vs. Flour Quality in Baked Goods

Susan Gurkin, Global Application Manager-Bakery, Degussa Food Ingredients, Texturant Systems

* Flavor Delivery Systems in Baked Goods

Peter Holocher, Product Development Manager, Loders Croklaan

* A New Slow Acting Calcium-Based Leavening Acid

John Brodie, Technical Service Manager-Bakery, Innophos Inc.

* Deproteinized Whey in Baked Goods TBD, Land O'Lakes Inc., Dairy Proteins

* Functionality of Eggs in Baked Goods

Shelly McKee, Assistant Professor, Dept. of Poultry Science, Auburn University and Technical Advisor to the American Egg Board

BEVERAGES

* Weighting Agents for Beverages

David J. Olsen, Technical Associate Food & Cosmetics Formulations Laboratory, Eastman Chemical Company

* Selection of Beverage Acidulants

Daniel R. Sortwell, Senior Food Scientist, Bartek Ingredients Inc.

* Providing Extended Shelf Stability in Retorted Beverages with Minimal Effect on Heat Penetration

Ross A. White, Applications Manager, FMC Corporation--FMC BioPolymer

* Usage and Functionality of Soy Proteins in Beverage Systems

Jeff Gambaro, Applied Technology Manager, The Solae Company

* Beverage Fortificatiou

Hugh Lippman, Senior Product Innovation Scientist, Seltzer Nutritional Technologies

* Carotenoids for Beverages

Leo Johnson, Director, Technical Services, DSM Nutritional Products

* Water-Soluble Dietary Fiber for Beverages

Steven Young, Principle, Steven Young Worldwide

DAIRY/NOVELTY PRODUCTS

* Unlocking the Potential for Flavor in Natural and Processed Cheese

David Burrington, Director of Marketing-Dairy, Chr. Hansen Inc.

* Formulating Low/No Lactose Frozen Desserts

Phil Rakes, Technical Director, Main Street Ingredients

* Formulation of Omega-3 Powder into Dairy Products

Sharon Spurvey, Technical Service Specialist-Healthy Food Ingredients, Ocean Nutrition Canada

* Stabilizer Challeuges in Formulating Dairy Products

Ted Benic, Dairy Program Manager, TIC Gums Inc.

* Ingredient Functionality in UHT and HTST Products: How Do We Get Lab/Pilot Results To Match Those At The Plant?

John Miles, President, Microthermics Inc.

* Sweeteners for Formulating Frozen Dairy Products

Sharon Walbert, Director of Technical Services, Cargill Sweeteners

* Formulating Dairy Products with Polyols

Clement O. Opawumi, Senior Food Scientist. SPI Polyols

PREPARED FOODS AND MEATS

* Ingredients for Food Protection

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

* How do Phosphates Function in Meat?

Eugene Brotsky, Technical Service Manager, Meat, Seafood and Poultry, Innophos Inc.

* Optimizing Carageenan in Processed Meat Products

James W. Lamkey, Global Technical Manager-Meat Applications, FMC Biopolymer

* The Function of Phosphates in Processed Meals

Barbara Heidolph, Market Development Manager-Food, Astaris LLC

* Roasted/Grilled Vegetables

Abizer Khairullah, Director-Technology, ConAgra Food Ingredients

SALAD DRESSINGS, MARINADES, SAUCES

* Vegetarian Solutions to Emulsified Sauces and Dressings

Erin Chavez-Surratt, Senior Application Specialist, Degussa Food Ingredients, Texturant Systems

* Formulation of Omega-3 Powder into Sauces

Sharon Spurvey, Technical Service Specialist-Healthy Food Ingredients, Ocean Nutrition Canada

* Formulating For and With Steam Injection Processing

John Miles, President, Microthermics Inc.

* Salad Dressings, Mayonnaises, Sauces

Joe Higgs, Vice President-Research and Development, Ventura Foods LLC

* Starch Based Emulsifiers as Replacement for Egg Yolk in Salad Dressing Products

Judy Turner, Advance Technical Resource, Research Scientist, Tate & Lyle

* Long Chain Omega-3 Fish Oils and Salad Dressings

Food Applications Scientist, Omega Protein Health & Science Center

HEALTH BARS AND BAKED GOODS

* Use and Functionality of Soy Proteins for Nutrition Bars and Snacks

Steven Taillie, Manager-Applied Technology, The Solae Company

* Gum Acacia Use in Nutritional Bars and Snacks

Greg Andon, Business Development Manager, TIC Gums Inc.

* Binder Rebalances Bar Nutrition

Doris Dougherty, Advance Technical Resource, Research Scientist, Tare & Lyle

* Novel Approaches to Food Fortification

Paul Richardson, Director of R&D, Balchem Encapsulates

* Long Chain Omega-3 Fish Oils and Baking

Valerie Gorsuch, Food Applications Scientist, Omega Protein Health & Science Center

* Bakery Applications