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

Prepared Foods, June, 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 complete list of presentations as of 5/15/2005. 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 Fortification Hugh Lippman, Senior Product Innovation Scientist, Seltzer' Nutritional Technologies

* Carotenoids for Beverages Len 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 Challenges 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 Meats 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, Tale & Lyle

* Long Chain Omega-3 Fish Oils and Salad Dressings Food Applications Scientist, Omega Protein Health & Science Center

* Use of Enzymes in Marinades Enzyme Development Corp.

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, Tate & Lyle

* Novel Approaches to Food Fortification Paul Richardson, Director of R&D, Balchem Encapsulates