VID

Video: Exploring the Latest in Beverage Innovations, Trends and More (Food Ingredients North America)

Wed, 15 May 2024 20:21:28 GMT

This video focuses on current and emerging beverage trends. We examine functional beverages and discuss how colors, flavors and textures play a significant role in innovation. Additionally, we explore the importance of market research, global flavors, diet trends and ingredient efficacy in developing successful beverages. Viewers will also learn the challenges of this ever-changing market, including generational differences in consumer preferences.

Takeaways include:

Market data illustrating where the beverage industry is and could be going.
Trending ingredients and beverage types, and the consumer demand for health benefits.
Innovative formulation strategies.

Timing

0:00:00-0:03:00 – Introduction

0:03:00-0:43:00 – Consumer market research: Lynn Dornblaser, director of innovation & insight, Mintel

0:43:00-1:28:00 – Functional beverage ingredients: David Sandler, chief operations officer, Jupiter Wellness

1:28:00-1:52:00 Flavors and colors: Candace Smith-Lee, senior category scientist, beverage, ofi

1:52:00-2:25:00 Beverage innovations: John Kim, CEO, J Plus Specialty Foods LLC

2:25:00-2:48:00 Q&A with all speakers

Summary:

Anyone with a thirst for innovation should check out this video exploring popular beverage trends, from functional ingredients and global flavors to color and texture sensations. Discover market insights and formulation strategies to quench your audience’s ever-evolving desires.

Video: A Day in The Life of Food Science (Food Ingredients North America)

Wed, 15 May 2024 20:20:27 GMT

Get a look behind the scenes at what food scientists are doing to future-proof the food and beverage industry, whether the setting is a massive corporation, small business, academia or independent consultancy. Professionals will share the latest ingredient research, industry best practices, career development opportunities, challenges and solutions in the workplace, how to enhance communication — from technical concepts to a scientist’s value within an organization — and much more. Come away with groundbreaking science, a fresh perspective on the wisdom of the ages, and how the combination can help transform not only businesses, but also consumer perception of food and beverage and the world itself.

Ensuring products deliver on their promises.
Navigating the challenges of trends and ingredient substitutions.
Branching into leadership roles, whether management, C-suite or employee.
Setting, evaluating and adjusting standards around product development.
Exploring sustainable food ingredient research, from alt-proteins to upcycling.
Examining workforce skills, preparedness and the evolving roles of food scientists.
Reviewing considerations such as FDA oversight, product safety, testing and packaging.
Working and communicating with governing bodies, co-manufacturers and nonscientific thinkers.

Timing

0:00:00-0:02:00 – Introduction

0:02:00-0:34:00 – How food scientists help future-proof the industry: Kantha Shelke, Ph.D., founder/principal, Corvus Blue

0:34:00-0:58:00 – Forging pathways to sustainable food innovations through interdisciplinary collaborations: Changqi Liu, Ph.D., associate professor in food science, San Diego State University

0:58:00-1:20:00 – Workforce preparedness for the food industry: Lilian Senger, Ph.D., professor and program director, Food Science program, Chapman University

1:20:00-1:47:00 – Developing business acumen, strategic decision-making skills and effective communication methods: Michelle Frame, president and founder, Victus Ars & Institute of Confectionery Excellence

1:47:00-2:17:00 – Sensory and product development throughout the product-development process: Amy Usiak, R & D lead, JPG Resources

2:17:00-2:31:00 – Trends, manufacturing considerations and regulations: Kelly Connelly, owner, Little Food Lab

Summary:

Whether the setting is a massive corporation, small business, academia or independent consultancy, the impact of the food scientist on the industry at large is increasingly consequential. Witness a day in the life of these culinary innovators as they tackle trends, sustainability and the future of food — all while shaping consumer perception and transforming the industry.

Video: Fermentation’s Role in The Future of Food and Beverage (Food Ingredients North America)

Wed, 15 May 2024 20:19:14 GMT

Fermentation technology has ancient roots, but its contemporary applications are numerous and growing. Beyond what’s considered traditional fermentation — which helps create products like kimchi and kombucha — other types are being used to create alt-dairy and alt-meat products. Professional organizations are actively helping educate on these technologies to bring greater awareness and spark innovation in our industry. Learn more about why all types of fermentation matter and how they’re being used to craft groundbreaking fermented foods and beverages.

The differences and utility of the three types of fermentation.
How precision fermentation and biomass fermentation are being used and their greater impact on food and beverage products.
The role fermentation will play in the growth of the food and beverage market.
Burgeoning technologies implementing fermentation.

0:00:00-0:03:00 – Introduction

0:03:00-0:19:00 – Market data and consumer research on fermentation and marketplace acceptance: Will Cowling, marketing manager, FMCG Gurus

0:19:00-0:40:00 – Types of fermentation, their position in industry transformation, and new technologies: Adam Leman, lead scientist, GFI

0:40:00-1:02:00 – Development of nondairy protein replacement, precision fermentation opportunities/challenges: Ty Wagoner, senior scientist, Perfect Day

1:02:00-1:26:00 – Precision and biomass fermentation, ingredient formulation and sustainability: Monica Bhatia, clinical associate professor, EQUII

1:26:00-1:45:00 – Mycoprotein creation using precision fermentation, its sustainable attributes and use in F&B products: Doni Curkendall, EVP, The Better Meat Co.

1:45:00-2:27:00 – Panel discussion with all speakers moderated by Sandy Almendarez

Summary:

Unlock the future of food, with a deep dive into ancient influence. Discover in this video how time-tested fermentation techniques like biomass and modern precision methods are revolutionizing meat and dairy alternatives, flavoring agents and more.

Video: Food and Beverage 101

Wed, 15 May 2024 19:19:12 GMT

Whether you’re newer to industry or simply looking for a refresher on best practices, this video offers the essentials for building quality, efficacious supplement products that lead to lifelong customers. Key pillars include regulatory compliance, contract manufacturing, formulation, supply chain and market integrity. Rounding out a full roster of seasoned industry veterans will be the voice of newer players who are making their mark.

This session:

Unravels the mystery of some of industry’s most popular governance acronyms, including DSHEA (Dietary Supplement Health and Education Act of 1994), GRAS (generally recognized as safe) and cGMPs (current good manufacturing practices).
Outlines best practices, from testing to legal considerations.
Sheds light on some of the complexities of contract manufacturer relationships, such as each party’s responsibilities, the importance of contracts and finding middle ground.
Explores product ideation, formulation basics, popular ingredients and the science behind them, today’s sourcing landscape and quality concerns.
Provides tips and unique supplement industry insight from top mentors and those newer to the space.

Timeline:

0:00:00-0:01:00 – Introduction

0:01:00-0:24:00 – Regulatory compliance: Andrea W. Wong, Ph.D., SVP, scientific & regulatory affairs, Council for Responsible Nutrition

0:24:00-0:51:00– Contract manufacturing: Joy A. Joseph, president, Joys Quality Management Systems

0:51:00-1:12:00?– Formulation, science and ingredients: Blake Ebersole, president/founder, NaturPro Scientific

1:12:00-1:37:00?– Supply chain, sourcing and testing/lab: Katie Banaszewski, senior director of quality, NowFoods

1:37:00-2:02:00?– Market integrity, best practices and tips for success: Adel Villalobos, founder & CEO, Lief Labs

2:02:00-2:28:00?– Q&A with the founder of a young supplement brand: Kristie Hall, president & owner, True Grace

2:28:00-2:51:00– Q&A with all speakers

Summary:

Whether you’re new to the industry or need a refresher course in product formulation and manufacturing, this video offers essentials for strong supplement product development. Seasoned industry veterans explain popular governance acronyms, outline best practices, and explore product ideation, formulation basics, sourcing and the science behind ingredients.

Video: The Formulation and RegVideo: The Formulation and Regulation of Plant-based Food and Beverage Products

Wed, 15 May 2024 19:07:24 GMT

Healthy aging is arguably the raison d’etre of the entire supplements industry. It starts with filling the nutrient gaps of youngsters and ends by supplementing to support the continued health of an aging body. It’s a much different landscape than the previous anti-aging strategy aimed solely at older adults already suffering the consequences of long-term inflammation and degeneration of the body’s many systems. The future of new product development to help people age gracefully includes these hot topics:

Compelling research around life extension through nicotinamide adenine dinucleotide (NAD+) activators, telomere-lengtheners and increased longevity.
Cognitive health’s expansion of the market from only older consumers to include young knowledge workers.
Vision health supplements’ rise to prominence as consumers recognize the damage caused by screen use.

Timeline:

0:00:00-0:03:15 – Introduction

0:03:15-0:42:00 – Market update: State of the aging market with ingredients and supplements: Bill Giebler, content & insights director, Nutrition Business Journal and Todd Runestad, content director, Natural Products Insider

0:42:00-1:10:00 – Supporting women and children through their life spans via supplementation: Steffi Neth, marketing communications director, Lief Labs

1:10:00-1:49:00 – Protein’s role in the aging body: Chris Lockwood, Ph.D., VP of scientific affairs, Nutrabolt

1:49:00-2:20:00 – Nine ways to extend lifespan through nutrition. Greg MacPherson, founder, SRW Laboratories

2:20:00-2:52:00 – NAD, autophagy and other declines in aging: Nutraceutical compensation. Gene Bruno, MS, MHS, RH(AHG), chief scientific officer, Nutraland USA Inc.

Summary:

Aging healthfully is arguably the top justification for the supplement industry, but the landscape of healthy aging has changed dramatically in recent years. In this video, gain insight on the next era in healthy aging product development, and hear compelling research about enhancing longevity with nicotinamide adenine dinucleotide (NAD+) activators and telomere lengtheners.

Video: Exploring the latest in beverage innovations, trends and more (Food ingredients North America)

Thu, 09 May 2024 15:17:38 GMT

Takeaways include:

Market data illustrating where the beverage industry is and could be going.
Trending ingredients and beverage types, and the consumer demand for health benefits.
Innovative formulation strategies.

Timing

0:00:00-0:03:00 – Introduction

0:03:00-0:43:00 – Consumer market research: Lynn Dornblaser, director of innovation & insight, Mintel

0:43:00-1:28:00 – Functional beverage ingredients: David Sandler, chief operations officer, Jupiter Wellness

1:28:00-1:52:00 Flavors and colors: Candace Smith-Lee, senior category scientist, beverage, ofi

1:52:00-2:25:00 Beverage innovations: John Kim, CEO, J Plus Specialty Foods LLC

2:25:00-2:48:00 Q&A with all speakers

Summary:

Video: A day in the life of food science (Food ingredients North America)

Thu, 02 May 2024 16:14:18 GMT

Ensuring products deliver on their promises.
Navigating the challenges of trends and ingredient substitutions.
Branching into leadership roles, whether management, C-suite or employee.
Setting, evaluating and adjusting standards around product development.
Exploring sustainable food ingredient research, from alt-proteins to upcycling.
Examining workforce skills, preparedness and the evolving roles of food scientists.
Reviewing considerations such as FDA oversight, product safety, testing and packaging.
Working and communicating with governing bodies, co-manufacturers and nonscientific thinkers.

Timing

0:00:00-0:02:00 – Introduction

0:02:00-0:34:00 – How food scientists help future-proof the industry: Kantha Shelke, Ph.D., founder/principal, Corvus Blue

0:34:00-0:58:00 – Forging pathways to sustainable food innovations through interdisciplinary collaborations: Changqi Liu, Ph.D., associate professor in food science, San Diego State University

0:58:00-1:20:00 – Workforce preparedness for the food industry: Lilian Senger, Ph.D., professor and program director, Food Science program, Chapman University

1:47:00-2:17:00 – Sensory and product development throughout the product-development process: Amy Usiak, R & D lead, JPG Resources

2:17:00-2:31:00 – Trends, manufacturing considerations and regulations: Kelly Connelly, owner, Little Food Lab

Summary:

Video: Fermentation’s role in the future of food and beverage (Food ingredients North America)

Thu, 02 May 2024 16:12:18 GMT

The differences and utility of the three types of fermentation.
How precision fermentation and biomass fermentation are being used and their greater impact on food and beverage products.
The role fermentation will play in the growth of the food and beverage market.
Burgeoning technologies implementing fermentation.

0:00:00-0:03:00 – Introduction

0:03:00-0:19:00 – Market data and consumer research on fermentation and marketplace acceptance: Will Cowling, marketing manager, FMCG Gurus

0:19:00-0:40:00 – Types of fermentation, their position in industry transformation, and new technologies: Adam Leman, lead scientist, GFI

0:40:00-1:02:00 – Development of nondairy protein replacement, precision fermentation opportunities/challenges: Ty Wagoner, senior scientist, Perfect Day

1:02:00-1:26:00 – Precision and biomass fermentation, ingredient formulation and sustainability: Monica Bhatia, clinical associate professor, EQUII

1:26:00-1:45:00 – Mycoprotein creation using precision fermentation, its sustainable attributes and use in F&B products: Doni Curkendall, EVP, The Better Meat Co.

1:45:00-2:27:00 – Panel discussion with all speakers moderated by Sandy Almendarez

Summary:

Video: Food and beverage 101

Tue, 30 Apr 2024 19:15:29 GMT

This session: 

Unravels the mystery of some of industry’s most popular governance acronyms, including DSHEA (Dietary Supplement Health and Education Act of 1994), GRAS (generally recognized as safe) and cGMPs (current good manufacturing practices). 
Outlines best practices, from testing to legal considerations. 
Sheds light on some of the complexities of contract manufacturer relationships, such as each party’s responsibilities, the importance of contracts and finding middle ground. 
Explores product ideation, formulation basics, popular ingredients and the science behind them, today’s sourcing landscape and quality concerns. 
Provides tips and unique supplement industry insight from top mentors and those newer to the space.

Timeline:

0:00:00-0:01:00 – Introduction

0:01:00-0:24:00 – Regulatory compliance: Andrea W. Wong, Ph.D., SVP, scientific & regulatory affairs, Council for Responsible Nutrition 

0:24:00-0:51:00– Contract manufacturing: Joy A. Joseph, president, Joys Quality Management Systems 

0:51:00-1:12:00 – Formulation, science and ingredients: Blake Ebersole, president/founder, NaturPro Scientific 

1:12:00-1:37:00 – Supply chain, sourcing and testing/lab: Katie Banaszewski, senior director of quality, NowFoods 

1:37:00-2:02:00 – Market integrity, best practices and tips for success: Adel Villalobos, founder & CEO, Lief Labs 

2:02:00-2:28:00 – Q&A with the founder of a young supplement brand: Kristie Hall, president & owner, True Grace 

2:28:00-2:51:00– Q&A with all speakers

Summary:

Video: The formulation and regulation of plant-based food and beverage products

Tue, 30 Apr 2024 19:13:26 GMT

Compelling research around life extension through nicotinamide adenine dinucleotide (NAD+) activators, telomere-lengtheners and increased longevity. 
Cognitive health’s expansion of the market from only older consumers to include young knowledge workers. 
Vision health supplements’ rise to prominence as consumers recognize the damage caused by screen use.

Timeline:

0:00:00-0:03:15 – Introduction

0:42:00-1:10:00 – Supporting women and children through their life spans via supplementation: Steffi Neth, marketing communications director, Lief Labs 

1:10:00-1:49:00 – Protein’s role in the aging body: Chris Lockwood, Ph.D., VP of scientific affairs, Nutrabolt 

1:49:00-2:20:00 – Nine ways to extend lifespan through nutrition. Greg MacPherson, founder, SRW Laboratories 

2:20:00-2:52:00 – NAD, autophagy and other declines in aging: Nutraceutical compensation. Gene Bruno, MS, MHS, RH(AHG), chief scientific officer, Nutraland USA Inc. 

Summary: