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

Prepared Foods, May, 2005

* Sweeteners 101

Kevin Ramsey, Director of Technical Services, Chr. Hansen Inc.

* Erythritol--A Non-Caloric, Natural Bulk Sweetener

Ron Perko, Polyol Business Development Manager, Cargill Food and Pharma Specialties

* Polyols: Issues and Opportunities

Peter Jamieson, Manager of Applications Research, SPI Polyols

* Functional Attributes of Liquid, Dry, and High Intensity Sweeteners and Sweetener Replacements

Joni Simms, Manager, Research Technical Services, Tate & Lyle

* Formulating with Organic Grain Sweeteners

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

FATS, OILS AND EMULSIFIERS

* Fats and Oils

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

* Fats and Oils/No Trans for 2006 and Beyond

Frank Stynes, Senior Vice President, Ventura Foods LLC

* Improving No Trans Bakery and Snack Products

Jim Doucet, Technical Manager, Emulsifiers, Danisco USA Inc.

* Eggs as a Functional Emulsifier

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

* Functional Properties of Vegetable Proteins for Application Foods

Matt Schaefer, Food Protein Scientist, ADM

INGREDIENTS FOR HEALTH

* Development of Custom Nutrient System Premixes and their Role in Product Development

Ram Chaudhari, Sr. Executive Vice President, Chief Scientific Officer, Fortitech

* Phosphorous, the Forgotten Nutrient?

John Godber, Vice President, Research & Development, Innophos Inc.

* Soy Protein: Applications and Functionality

George Rakes. Director. Applied Technology, The Solae Company

* Fortification of Beverages and Foods with Fat-Soluble Antioxidant Vitamins and Carotenoids

John Foley, St. Technical Service Representative, BASF Corporation

* Healthy Products--What Can You Do with Phosphates?

Barbara Heidolph, Market Development Manager-Food, Astaris LLC

* Optimizing Nutrient System Premixes in Fortification of Foods and Beverages: An Analytical Perspective

Panna Chaudhari, Vice President, Scientific Affairs, Fortitech

* Selection of Calcium Salts for Calcium Fortified Beverages

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

HEALTH INGREDIENT TRENDS

* Cosmeceuticals: New Trend in The Food Industry

Greg Hom, Senior Director-Health & Wellness Division, WILD Flavors Inc.

* Condition Specific Fortification

Hugh Lippman, Senior Product Innovation Scientist, Seltzer Nutritional Technologies

PRODUCT DEVELOPMENT TOOLS

* Mapping Product Sensory Differences

Katherine Conrad, Account Executive, Vice President, Tragon Corporation

* Examining the Functionality of Thaumatin in Sweetener Systems

Thanyaporn Siriwoharn, Product Development Manager, RFI Ingredients

* Eggs as a Source of High Quality Protein

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

FIBER AND GRAINS

* Dietary Fiber: Issues and Opportunities

Steven Young, Principle, Steven Young Worldwide

* Beyond Fiber: Functional Advantages of Prebiotics

Juliana Zeiher, Food Applications Manager, GTC Nutrition