by Mary Ellen Kuhn An aheim Showcs a es the Magic OF IFT

pg 24 08.09 • www.ift.org Photos of the 2009 IFT Annual Meeting & Food Expo were taken by Lagniappe Studio. I F T 2009 Annual Me eting & Food E x p o

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ear round, Anaheim/Orange year. With members representing County, Calif., is home to beauti- 63 countries on hand in Anaheim, Yful beaches, a vacation-friendly the Annual Meeting & Food Expo climate, and, of course, the magical was very much a global gathering. realm of Disneyland. For three days in The event drew about 1,400 inter- June this year, it was also home to the national attendees, and the roster of magic of IFT as a fascinating world of exhibitors included 164 companies food-focused exploration and inven- based outside the United States. Magic OF IFT tion unfolded at the Anaheim Conven- International programming The 2009 Annual Meeting & tion Center. kicked off before the official start of The 2009 IFT Annual Meet- the Annual Meeting & Food Expo Food Expo delivered substantive ing & Food Expo® drew more than with the fourth IFT International 14,500 food industry professionals Food Nanoscience Conference spon- science, a multi-faceted from around the world to Southern sored by the Netherlands Foreign California (1). Attendee registration Investment Agency and Canada’s exposition, and countless this year increased by 10% com- Advanced Foods & Materials Net- pared with last year’s event in New work. Global outreach continued on opportunities to celebrate and Orleans. With average convention Wednesday after the Annual Meet- support the best of food thinking. attendee registration down 2% this ing & Food Expo had concluded year, according to the Center for with the IFT Global Food Safety Exhibition Industry Research, the & Quality Conference focused on 1 statistics are especially impressive. traceability. (See article on page 62.) Held June 6–9, the Annual Meeting & Food Expo featured 815 Acknowledging Accomplishment exhibitors showcasing products and As it traditionally does, the Annual services within the bright, airy con- Meeting & Food Expo got under vention center. Nearly 200 educa- way with a celebration of achieve- tional sessions and more than 2,000 ment on Saturday evening. Executive presentations highlighted the latest Vice President Barbara Byrd Keenan scientific developments, important (2) welcomed the assembled crowd regulatory issues, and timely eco- to the Awards Celebration—and nomic insights. to Anaheim. She then introduced The Annual Meeting & Food IFT President Sheri Schellhaass (3), Expo featured more than a few whom she described as “an extraordi- firsts. One of the highest profile was nary leader, motivator, and friend.” the intellectual property exchange In her presentation, Schellhaass event called IPEx. On the Expo referenced the biblical story of the floor, self-guided Trend Tours loaves and fishes in which a large allowed attendees to map a course crowd of hungry people are fed to the booths of exhibitors offering from just a few baskets of loaves innovative products or services relat- and fishes, which miraculously ed to current food industry trends. multiply as they are passed through To better chronicle the Annual the crowd. Like Secretary of Agri- Meeting & Food Expo’s activities, culture Tom Vilsack, who recently the traditional show daily, newly related the story in a speech, Schell- named IFT Live, went digital this haass said she Story continues on page 29.

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Iae FT C r s Volunteers Help Fight Hunger in Anaheim nce again, as they did last year in New Orleans, IFT volun- volunteer on Wednesday. Oteers set out to leave the Annual Meeting & Food Expo® Like Dong, Professional Member Julie Ruder, left in (b), destination city a little better than they found it. For the 2009 Quality Assurance Manager at Bay Valley Foods, was a event in Anaheim, participants in the IFT Cares anti-hunger second-time IFT Cares participant. She had this to say about the initiative donated several hours of their time packing food at the volunteer experience: “Everybody who can do it should do it.” Second Harvest Food Bank of Orange County, an affiliate of the IFT Student Association President-Elect Kelsey Ryan, right Feeding America national network of food banks. in (b), said she liked the opportunity to meet new members Three groups of volunteers traveled to the food bank—one while volunteering. And Professional Member Jenny Scott, on Saturday morning, another on Saturday afternoon, and a left in (a), Vice President of Food Safety Programs for the third on Wednesday morning after the Annual Meeting and Grocery Manufacturers Association in Washington, D.C., Food Expo concluded. Together, they packed a total of nearly appreciated the fact that volunteering provided her with “an 1,700 boxes of food, which translates into almost 85,000 meals inside view” of the workings of a food bank. for food bank clients. IFT members also made onsite contributions totaling more Plans are under way now to expand the IFT Cares program than $600 to the Second Harvest Food Bank of Orange County next year when the Annual Meeting & Food Expo will take thanks to a food bank booth set up in the lobby of the conven- place in Chicago, which is the national headquarters for Feed- tion center. In addition, Food Expo exhibitors donated 2,513 ing America. pounds of food after the Expo concluded—enough to supply Count IFT President-Elect Marianne Gillette among those 2,010 meals. who are hoping for even greater member involvement in the Fifteen of Food Technology’s advertisers also showed 2010 IFT Cares volunteer program. After learning about the their support for IFT Cares. These advertisers all achieved volunteer project in New Orleans, she was eager to be part of outstanding scores for overall ad effectiveness based on a the Anaheim effort and took time out to work at the food bank readership study of the magazine’s February issue. Tradition- there. According to Gillette, the experience was worthwhile, ally, IFT has provided a plaque in recognition of outstanding but she’s hoping to see greater member participation next year. readership scores. Last year, however, a new program offered “I hope others are inspired as I was last year and we have qualifying advertisers a choice: They could either receive strong community engagement in Chicago,” the President- the plaque as usual or forgo it, and instead, IFT would make Elect observed. a donation in the company’s name to the food bank. This year Gillette was not the only IFT member who found the vol- the amount of the donation was $50 per advertiser. The follow- unteer experience meaningful. “It’s an opportunity to try and ing advertisers chose to make the donation: Cargill Health & help in a small way,” said Professional Member Faye Dong, Nutrition, Grain Processing Corp., American Egg Board, Kraft right in (a), Professor and Department Head of the University Food Ingredients, Cargill Inc., Land O’Lakes, MGP Ingredients, of Illinois food science program. “Since we’re in the food Riviana, Caravan Ingredients, Virginia Dare Extract Co., Cognis business, it makes a lot of sense.” Nutrition & Health, Jungbunzlauer, Pharmachem Laboratories, “It makes one feel as if one has made a difference,” Richmond Baking, and Thermo Scientific. said Professional Member Dante Vargas, a staff scientist at General Mills, who extended his stay in Anaheim in order to Mary Ellen Kuhn, Managing Editor, Food Technology

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views it as “a story of community.” outstanding accomplishments and flow microwave sterilization of She urged IFT members to “pass contributions to the field of food low-acid foods and biomaterials. the basket of loaves and fishes to science and technology. (For infor- Accepting the award in (5) are, the community,” by playing an mation on all of the Achievement from left: Prabhat Kumar, Pablo active role in the organization— Award winners and Fellows, visit Coronel, Josip Simunovic, David and the community at large. www.foodtechnology.org.) Parrott, Van-Den Truong, K.P. “We cannot find comfort in Daryl Lund (4), an Emeritus Sandeep, and Gary Cartwright. the hallowed halls of universi- Professor at the University of Wis- The 2009 recipients of the ties, the closed communities of consin, Madison, was honored as IFT Student Association (IFTSA)/ industry, or the politics and under the 2009 recipient of the Nicholas Campbell’s Excellence in Lead- resourcing of our government Appert Award, which recognizes ership Awards—undergraduate agencies,” Schellhaass continued. preeminence in and contributions Melvany Kasih, from Cornell “We must embrace our responsi- to the field of food science and tech- University, left in (6), and gradu- bility as a society and as a collec- nology and is IFT’s highest honor. ate student Laura K. Strawn from tive community.” Lund’s research has focused on three the University of Florida, right in Early in her presentation, after key areas of food science—fouling photo—were recognized. thanking her family, colleagues, of food contact surfaces, starch gela- Schellhaass also acknowledged and the IFT staff for their support tinization, and microwave-assisted IFT’s immediate Past President over the past year, Schellhaass food processing. John Floros (7) with a plaque com- invited the audience to join with Another highlight of the memorating his service. She saluted her in paying tribute to former Awards Celebration was the pre- Floros as a “truly dedicated, charis- IFT President Ann Hollingsworth, sentation of the Food Technology matic, and inspirational leader.” who passed away on May 17. She Industrial Achievement Award After acknowledging Floros, described the former president as honoring the developers of an out- Schellhaass called on IFT Student

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“a remarkable woman, outstand- standing process or product that Association President Patricia ing food technologist, and an advances food production. The Aron, center in (8), to assist in inspirational leader in our food 2009 recipient is North Carolina introducing President-Elect Mari- science community.” State University in collaboration anne Gillette (right in photo) to After recapping some of IFT’s with Industrial Microwave Sys- whom Aron presented a gavel achievements over the course of the tems and the U.S. Dept. of Agri- donated by IFTSA. past year, Schellhaass recognized culture, Agricultural Research Gillette (9), who takes office the evening’s honorees—the 14 Service, South Atlantic Area Food as IFT President on Sept. 1, Achievement Award laureates and Science Research Unit, develop- addressed the audience, urging 21 newly elected Fellows for their ers of a process for continuous- them to take the time to listen to

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9 11 Keynoters Inform, Entertain IFT Crowd a

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what consumers and critics of the 2010. Gillette also announced the food industry are saying. formation of a new work group he economic downturn that has shaken the “I believe that what we will on member value to be co-chaired Tglobal economy over the course of the past hear will be opportunity knocking by Mark McClellan and Conrad year hasn’t provided much reason for cheer. But at our door,” she said. “We have Rebello. witty, often amusing economic experts Todd a transformational opportunity, A Networking Reception (10) Buchholz (a) and Jeffrey Alan Rosensweig (b) right now, to ask ourselves the held outside the convention cen- delivered a cautiously optimistic forecast for right questions on how we can ter after the Awards Celebration economic recovery in their Keynote presentation, best address consumers’ changing allowed a large crowd of Annual “What’s Next? The Current Economy and the demands,” she continued. Meeting & Food Expo attendees Future of Food,” during the Annual Meeting & Gillette then made some pre- to mix and mingle while enjoying Food Expo. dictions. “In the future, I envision the California climate. Buchholz, a former White House Economic that any food or food component Afterward, a group of IFT lead- Policy Advisor and Harvard professor, cited two that is proven to provide posi- ers paused for a photo. From left factors that he believes will help move us out of tive health benefits beyond basic in (11) are President Schellhaass, the recessionary climate. nutrition will continue to generate President-Elect Gillette, Executive “Ninety percent of Americans will keep their widespread consumer interest. Vice President Keenan, and incom- jobs, and everything is on sale,” said Buchholz, Our media will continue to satu- ing President-Elect Gravani. noting that “consumers are building up buying rate us with news about product power.” He predicted “the beginnings of an recalls, FDA and FTC actions, and Keynote Session economic recovery” will emerge in the United bestselling authors will write about On Sunday morning, President States this fall. healthier and simpler food choices. Schellhaass opened the Keynote Rosensweig, a media commentator and Unlike ever before, food will reside Session by previewing some of the professor with the Goizueta Business School of prominently at the forefront of highlights of the Annual Meeting Emory University, offered a detailed analysis of consumer consciousness.” & Food Expo before turning the the international markets that will show growth In fact, said Gillette, now, microphone over to Executive Vice in the next year or two. Included on the list—in more than ever before, consumers President Keenan, who recognized addition to the U.S.—were India, China, Brazil, are taking “a serious and very real a long list of volunteer members, Russia, and Mexico. interest in food,” which makes it highlighted several successful He pointed out that the world population will “a wonderful era in which to be a member initiatives, and made a few grow at a rate of 75 million people a year for the food scientist.” special announcements on topics next 25 years, and that, he said, is “why I am As she wrapped up her com- including the following: optimistic about the future of the food industry.” ments, Gillette introduced incom- • The joint publication by the ing President-Elect Bob Gravani, Chinese Institute of Food Science who will take office in September & Technology (CIFST) and IFT of pg 30 08.09 • www.ift.org I F T 2009 Annual Me eting & Food E x p o

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the first issue of Global Food Indus- Elect Gravani announced the 15 try, a quarterly magazine available recipients of IFT’s Food Expo to CIFST and IFT members in Innovation Awards, which honor China, Hong Kong, and Taiwan. exhibiting companies for out- • IFT’s strategic agreement standing innovation in products, with the Food Processing Suppli- ingredients, technologies, instru- ers Association to co-locate Pro- mentation, equipment, and ser- cess Expo with the Annual Meet- vices introduced since Jan. 1, ing and Food Expo, beginning 2008. (See article on page 59.) next year in Chicago. Merkle (13) then addressed to be simultaneously enlightening • An agreement between IFT the audience. He noted that the and entertaining. The session was and the Food Update Foundation Foundation has disbursed more moderated by Mary Wagner (14), that will enable IFT to assume the than $10 million since 1985, has a past president of IFT who cur- Food Update brand identity and provided more than 4,000 schol- rently serves as General Manager produce a stand-alone event for arships to food science and tech- and Chief Technology Officer for senior food officials in 2010. nology students, and has invested Mars Botanical, a division within Highlighting the Keynote Ses- more than $500,000 to support Mars Symbioscience, and Jean Kin- sion was the presentation of a check IFT Expert Reports, Scientific sey (15), Professor and Director for $50,000 to the IFT Foundation Status Summaries, and other of the Food Industry Center in the from the Flavor Extract Manufac- research initiatives. Department of Applied Economics turers Association (FEMA) to estab- Resuming her remarks, Presi- at the University of Minnesota. The lish the Richard L. Hall Scholarship dent Schellhaass observed that, Keynote Session was sponsored by Fund. The scholarship fund honors “It’s really never been a better SweetSurprise.com. Hall, a past president of IFT, who, time to be a member of IFT.” in the course of his 50-year career, She noted that early next year, General Sessions played a major role in developing a IFT will be launching a brand Partnerships—all the way through rigorous safety evaluation program new Web site that will provide the supply chain—are critical for flavor ingredients. “expanded science resources” ingredients for success in today’s “No person has been of greater and offer members “new ways to business climate, agreed panelists service to FEMA and the flavor interact with one another.” She in Monday’s theme general session, industry than Dr. Richard L. also provided a sneak peek of “Responsive Strategies to Changing Hall,” said immediate Past Presi- IFT’s new logo and tagline, which Consumer Demands and Business dent of FEMA, Howard Smith Jr., will be officially unveiled in early Climate.” Speakers included Chris making the presentation. 2010. Mallett (16), Corporate Vice Presi- In (12), from left, are Execu- At this point in the Keynote, dent R&D at Cargill; Christine tive Vice President Keenan, Smith program headliners, economists Summers (17), Director of Food Jr., Hall, and IFT Foundation Todd Buchholz and Jeffrey Alan Safety and Quality Assurance at Chair Jonathan Merkle. Rosensweig, delivered an update Costco Wholesale; and Stephan Also during the course of the on the nation’s economic condition Habif (18), Vice President R&D Keynote Session, President-Elect titled “The Current Economy and North America at Unilever. Gillette and incoming President- the Future of Food” that managed The theme general session and Story continues on page 36.

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IFT’S CALIFOrnIA EXPO ADVENTURE

A walk around the 2009 IFT Food Expo floorin Anaheim provided opportunities for interacting with other attendees and hundreds of exhibitors, who served up food and beverage samples and showed off an impressive assortment of new products, tools, techniques, and services.

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select additional theme program- Technomic. DSM sponsored the nologies, Professional and Business ming was sponsored by Cognis Trend Panel session. Development, Science Fundamen- Nutrition & Health. tals, Student Programming, and On Tuesday morning at the A Stellar Scientific Program Transformative Research. The Food Technology Trend Panel titled From allergens to anthocyanins, theme for this year’s Scientific “The New Value Equation,” the biotechnology to bioactive com- Program was “Food Science from conversation focused on value— pounds, carbohydrates to color- Producer to Consumer.” Here’s a how consumers perceive it at the ings, topics included within the sampling of some of this year’s pro- supermarket and in restaurants and framework of the 2009 Scientific vocative programming. as it relates to healthful product Program were, as always, varied, • “The Convergence of Health positioning. Moderated by Food timely, and thoughtfully chosen. and Wellness and the Environ- Technology Editor-in-Chief Bob Swi- Symposia, workshops, panel dis- ment: Drivers Behind Consumer entek, the session featured panel- cussions, and roundtables were cat- Choice” examined ways in which ists A. Elizabeth Sloan, President, egorized into tracks to help attend- consumers’ purchasing behavior Sloan Trends Inc; Barbara Katz, ees zero in on areas of interest. is affected by their views on issues President, HealthFocus Interna- The six tracks included: Applied such as sustainability. Sylvia Rowe tional; and Ron Paul, President Science, New Products and Tech- (19) of SR Strategy, Washington,

R unning for Fun—and for the Foundation a b c d

here was a buzz of excitement in the Mark Corey and Jan Wiley Matsuno. Lakes Section IFT, IFT Food Engineering Tearly-morning air on Monday during Among the male runners, Thad Division, IFT Food Laws and Regulations the Annual Meeting & Food Expo as more Schroeder (c) placed first with a time of 16 Division, IFT Foodservice Division, than 350 people stretched and limbered up minutes and 35 seconds (16:35), followed McCormick, Northern California Section before heading to the starting line (a, b) for by Steven Powell (16:56), and John IFT, Southern California Section IFT, and the IFT Foundation’s 9th Annual Fun Run. Norkus (18:23). Yum! Brands Foundation. Participants raised more than $50,000 this Rachel Prososki (d) placed first among The list of Fun Run product donors year for IFT Foundation scholarships. Among the women runners with a time of 19:40, includes the following: California Dried Plum the runners, Cornell University had the larg- followed by Catherine Lee (19:51), and Board, California Raisin Board, Campbell’s, est team, and with the name Food Fighters, Jennifer Evancio (22:08). Clif, Corn Products, Cott Beverages, Cognis, they were a force to be reckoned with. The IFTSA and IFT Foundation Glanbia, GTC Nutrition, Hain Celestial, Heri- Also in attendance was Bruce Ferree, gratefully acknowledge the Fun Run event tage Foods, Hershey, Johnson & Johnson, California Natural Products, who won a sponsors and product donors. Keystone Foods, Kraft Foods, National Raisin digital camera for raising the most money. Platinum sponsors were General Board, PepsiCo, Pharmavite, Solae, TIC Ferree returned the prize to the Foundation, Mills, Kraft Foods, and Michael Foods. Gums, Tom’s of Maine, Unilever, Valley Fig explaining that, “I gather pledges to get stu- Gold sponsors were David Michael & Co. Growers, and Wrigley. dent scholarship dollars, not for the gifts.” and Solae Foods. Silver sponsors were Ferree generated pledges totaling Chicago Section IFT and PepsiCo. Kelly Frederick, Digital Media Editor, IFT $2,165. Other top Fun Run fund raisers were Bronze sponsors included GNT, Great

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19 20 kiosks (23), which enabled attend- ees to easily determine exactly when live presentations were tak- ing place, improving opportunities for interacting with the authors. The Scientific Program offered a combination of oral and poster table-top (24) sessions under the New Products and Technologies 21 22 banner. This track showcases new products and technologies released commercially within the past two years.

Exploring the Expo Put together the sights, sounds, aromas, and—especially—the 23 24 tastes of the Food Expo (25), and it was enough to put you into sen- sory-overload mode—in a good way, of course! Exhibitors treated booth visitors to everything from immunity-boosting ice cream to an almond-based breakfast food— not to mention details and demon- strations of new tools, techniques, 25 Inc. shared strategies for overcom- equipment, and services. ing the product development chal- Of the Expo’s 815 exhibitors, lenges associated with taking the 115 of them were new to the event. natural route. Together they occupied more than • “Low-Calorie Sweeteners: 175,000 square feet of exhibit What’s New and What’s True” was space and 1,556 booths in the Ana- among the most popular sessions heim Convention Center. Here’s a held during the Annual Meeting. look at some Expo highlights. Speakers, including Leslie Curry • Exhibitor Spotlight Sessions. (21) of Cargill Health & Nutrition, Held on the show floor, these offered their take on low-calorie presentations allowed participat- sweetener trends. ing companies to provide in-depth This year, at the close of the insights into their products and Call for Abstracts, 1,833 technical services. Companies that offered 26 research papers had been submitted Exhibitor Spotlight sessions includ- to IFT—an increase of more than ed Gelita, Pharmachem, Corn 500 from the prior year. Of the Products International, Monsanto, submissions, 1,661 were accepted, American Egg Board, Novozymes, representing a 9% rejection rate. Multisorb Technologies, NuVal, To more strategically showcase Thermo Fisher Scientific, and the “best of the best” scientific Purac America. abstracts and limit the number of • IFT/RCA Culinology Pre- concurrent sessions, the number sentation. At this event on Sunday, D.C., was among the presenters of oral sessions was reduced to 23 brought to attendees by IFT and who kept the audience riveted dur- vs 32 last year. A total of 46 poster the Research Chefs Association, ing the session—despite its time sessions and two hybrid oral-poster participants explored the intersec- slot early on Sunday morning. sessions were scheduled. tion of food science and culinology. • “Coloring Options from The poster presentation The presentation, “Connecting Art Natural Sources” educated a large (22) and viewing experience & Soul to Science Through Culinol- crowd of attendees about natu- was upgraded in Anaheim. An ogy,” featured Chef Andrew Hunter rally derived colorings. Presenter enhanced poster area included an of Culinary Craft, Samir Amin of Stephen Lauro (20) of colorMaker attendee lounge and virtual poster Two Chefs on a Roll, and Judy pg 38 08.09 • www.ift.org An aheim Showcases the Magic of IFT

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IFT L VE: The Show After the Show

t this year’s Annual Meeting & Food Expo, AIFT went green by producing its show daily online. This new electronic show daily—IFT 28 LIVE—offered attendees a way to access information on the sessions, award winners, products from the Expo floor, and much more, via their laptops and mobile devices. The Food Technology magazine staff produced more than 90 articles for IFT LIVE (http://live.ift.org/). These articles are organized according to the following navigational topic headers: Awards & Competitions, Events, Heath & Wellness, Product Development, Sessions, Technologies, and Trend Tours. Not only does IFT LIVE offer articles covering product expert Lynn Dornblaser Pavilion (29) delivered a crash the show, it also includes a photo gallery and (28) treated show attendees to course in food and beverage prod- videos taken at the show. This year’s new Trend daily presentations on the three uct trends from around the globe— Tours offered participants the chance to learn topics, and following each one, helpfully organized and displayed by about exhibitors with products that fit into one of they were invited to sample the Innova Market Insights team. four major trends—flavor and color innovation; featured products and vote for The booth’s centerpiece was its ingredients for functional foods; naturally their favorites. display of the year’s “Top 10 Food sourced ingredients; and weight management Here’s how the voting shook Industry Trends,” which included, ingredients. Eight of the companies appear out. Under the sweeteners ban- among others, “trading down in videos that present the trend products. ner, IFT voters chose Lotte’s Zero and up,” “balancing act,” “natural IFT LIVE offers these videos as a way non-sugar chocolate from Japan as progression,” and “less red tape.” to revisit the show. In fact, unlike the print their favorite, followed by Sprite The global trend trackers (30) also show daily of years’ past, the new electronic Green sweetened with Truvia and broke out a series of secondary format will be available for viewing all Breyers Double Churn No Sugar Added topics/trends that included con- year, allowing continued access to the Butter Pecan Ice Cream sweetened sumer groups driving new product information and events that took place at the with Splenda. When it came to development (think “serious sports 2009 IFT Annual Meeting & Food Expo. products that delivered on purity, addicts” and “foodies with no Expo attendees gave Pepsi Natural time,” among others); economical Kelly Frederick, Digital Media Editor, IFT Premium made with all-natural packaging solutions; foods formu- ingredients top marks, followed by lated with diabetic-friendly ingre- Nestlé Milkybar White Moments, and dients; fiber-enhanced foods; and Lindsey (26) of Product Dynamics True North Peanut Clusters and Biss- recession-proof products. in a dialog about product develop- inger’s Naturals Pomegranate White • Specialty Pavilions. Cel- ment moderated by Lauren Shimek Tea Gummy Pandas. And under the ebrating the concept of one-stop of IDEO. functional heading, those polled shopping, specific areas on the • Mintel Pavilion. Always a awarded first place to Kellogg’s show floor were designated for center of activity on the show FiberPlus Antioxidants Chewy Bar. exhibitors to showcase products floor, the Mintel Pavilion (27) Cubio Gummies formulated with and services related to particu- this year showcased nearly 100 collagen and Leclerc’s Praeventia lar themes. This year’s specialty products broken out into three Almond and Apple Bars rounded out pavilions included Food Safety & key subsets—sweeteners, prod- the list of functional favorites. Quality, Health Food Ingredients, ucts that communicate “purity,” • Innova Pavilion. A stroll Organic Food Ingredients, Inter- and functional foods. Mintel new through Innova’s “Taste the Trend” national, and a new addition—the pg 40 08.09 • www.ift.org An aheim Showcases the Magic of IFT

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manning the easily visible booth Division Leaders Workshop that answered questions and provided offered a welcome contrast to the information on the organization’s IFT 101 approach used in the past. services, publications, and mem- Staff members Jennifer London, ber benefits. IFT Director of Membership and Sustainability Pavilion (31). Marketing, and Curt Powell, • Taste for Science Receptions. An Intellectual Property Exchange IFT Senior Manager of Member- Hosted by the IFT Foundation, IFT’s first IPEx event provided a ship, teamed up with facilitators these late-afternoon receptions unique business forum for connect- Steve Swafford and Alyson Austin (32) on Sunday and Monday ing intellectual property (IP) hold- to offer a fast-paced, interactive brought attendees together to ers with companies and individuals workshop focused on the themes relax and mingle—either in the seeking new technologies or solu- of leadership and innovation. poster session area or on the Expo tions to product formulation and In her opening comments for floor. Participating exhibitors manufacturing challenges. IP hold- the workshop, IFT President-Elect contributed appetizers and food ers at the Sunday afternoon event Marianne Gillette detailed how samples. Not only were the recep- included universities, food process- IFT leadership helped her career. tions fun and convenient, but a ing companies, and suppliers. Topics included: “Characteristics of portion of the proceeds from the In (34), Chris Tirone (right), Effective Leaders,” “Five Leadership cash bars went toward the IFT Director of New Platforms, Rich Myths,” “Intergenerational Commu- Foundation to help fund programs Products Corp., demonstrates a nications,” “Conflict Management,” for future food scientists. new, non-aerosol dispensing tech- and “Innovate or Hibernate.” • IFT Central. Designed to nology for whipped toppings and Evaluating the experience, serve as both an information hub condiments to Stephan Habif, Vice participants offered comments and destination for networking, President R&D North America at such as the following: “quick, par- socializing, or simply taking a Unilever. ticipative, engaging;” “I got ideas break from a busy Food Expo I did not expect to get;” “met and agenda, the IFT Central booth Division Workshop networked with new individuals I (33) was a key gathering place on On Saturday morning, volunteer did not expect to meet here;” “[I the show floor. IFT staff members leaders attended a Section and liked] the ability to interact with pg 42 08.09 • www.ift.org An aheim Showcases the Magic of IFT

35 Acces s Annual Meeting Educational Options

he 2009 IFT Annual Meeting & Food Expo is over, Tbut tapping into educational resources from the event is easier than ever. Here are some options. • Purchase a 2009 Book of Abstracts to review Scientific Program sessions by session type, number, and Division. • Visit Resourceful Recordings (http://www.res- 36 rec.com/store/ift/), IFT’s scientific session archive Foundation Activities partner, to access meeting recordings. Sessions may There was much to celebrate be purchased individually or as a package and may at the IFT Foundation Donor be available as downloadable MP3 files, PowerPoint Reception, which drew a crowd files, and/or audio-only CD-ROM. of about 150 people for refresh- • Choose the entire package of 137 recorded ments, convivial conversation, and sessions from the meeting on DVD-ROM. great music. At the event, Foun- • Access the Virtual Posters, online versions of dation Chair Jonathan Merkle research papers that were presented at the meeting. 37 thanked both individual donors Access to the virtual poster site is free to full, paid and the Foundation’s corporate conference attendees. For those who didn’t attend, supporters. He also expressed access to the posters may be purchased. appreciation to the Flavor Extract Manufacturers Association for its For more information, visit ift.org/IFT09. $50,000 gift to establish the Rich- ard L. Hall Scholarship in Flavor Science and announced plans for a follow-up campaign to bring the other professionals/leaders and 38 fund up to $100,000. have open dialogue about issues The Foundation President also inside and outside of IFT.” acknowledged the passing of for- mer IFT President Ann Holling- Board of Directors Meeting sworth and noted that plans are in The IFT Board of Directors met the works to establish a student- on Thursday and Friday before oriented fund in her memory. the start of the Annual Meeting In (37), from left, Merkle, Nich- & Food Expo. During the meet- olas Appert Award winner Daryl ing, board members participated Lund, and Professional Member in strategic discussions related chance to meet the members of Indra Mehrotra of General Mills to IFT’s global activities and the IFT’s Board of Directors. enjoy the ambiance of the event. development and dissemination At the meeting, Jenny Scott of scientific and policy-related (36), Chair of the Annual Meet- Short Courses issues. In (35), members of the ing Scientific Program Advisory Short courses (38) organized by 2008–2009 Board of Directors Panel, outlined the new framework IFT’s Knowledge & Learning Cen- are pictured with the newly for the Annual Meeting Scientific ter and held on Friday and Satur- elected members of the Board of Program. She explained that the day prior to the start of the Annual Directors, Robert Gravani, Jus- Advisory Panel has worked to Meeting delivered focused, practi- tin Shimek, P. Michael Davidson, streamline programming, pro- cally oriented information taught Barry Swanson, Catherine Adams, vide increased opportunities for by a faculty of 59 industry experts. and Andrea Bouma. member involvement, make the The nine courses offered this year scientific program easier to navi- drew 316 paid registrants. Attend- Town Hall Meeting gate, highlight key issues and core ees collectively gave the courses IFT’s third annual Town Hall science, and increase attendee sat- the thumbs up—86% of those who Meeting provided participants isfaction. Annual Meeting sessions completed evaluations said they with an update on organizational will be organized around eight key were satisfied or very satisfied with accomplishments and new initia- issues and four core science areas, overall course quality, an increase tives on the horizon as well as the she said. of 4% over last year. »» pg 44 08.09 • www.ift.org I F T 2009 Annual Me eting & Food E x p o

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ence and Technology (IUFoST), the Latin American and Caribbean 40 Association of Food Science and Technology (ALACCTA), and the South African Association of Food Science and Technology (SAAFoST), and other IFT allied organizations.

Past Presidents Dinner The Past Presidents Dinner (40) on Sunday evening brought 21 past 42 43 presidents together with current IFT leadership, including President Schellhaass, President-Elect Gil- lette, and Executive Vice President Keenan. In (41), Keenan poses with a photo taken at the Past Presidents Dinner last year, where former IFT Sri Lanka, and Pakistan who par- President Ann Hollingsworth was A Global View ticipated as part of a program spon- present. In Anaheim, past presi- Each year, IFT’s Annual Meeting & sored by the U.S. Trade Develop- dents who were attending the din- Food Expo draws attendees from ment Agency. In (39), members of ner signed the photo, which will be around the globe. This year was the Indian delegation take time out sent as a memento to the deceased no exception. Nineteen percent for a photo. president’s family. of attendees hailed from outside Also in attendance this year of the United States. Within this were representatives from the Food Science Outreach Workshop group were individuals from India, International Union of Food Sci- IFT Food Science Ambassadors and

I SFT and C F T Launch Joint t the recent IFT Annual Meeting & Food demonstration of the growing partnership AExpo in Anaheim, IFT and the Chinese between IFT and CIFST. Food science and Food Publication Institute of Food Science and Technology food safety issues transcend borders, and (CIFST) unveiled the inaugural issue of our goal for this publication is to contribute Global Food Industry magazine. Published to a broader scientific dialogue in China and quarterly in simple Mandarin, Global Food throughout the world,” said IFT Executive Industry aims to be the premier publication Vice President Barbara Byrd Keenan. in China addressing the science of food. IFT and CIFST have had a strong rela- Food safety is the central theme of the tionship for more than a decade and the joint first issue in June 2009. It is being distributed publishing initiative with Food Technology to CIFST members in China and IFT members magazine has been a key goal of both orga- in Greater China—China, Hong Kong, Tai- nizations for several years. IFT and CIFST’s wan, and Macau. The new publication helps commitment to food science has been to fulfill one of IFT’s four goals as Global demonstrated through joint programming Citizen and Partner, specifically, contributing over the past decade and will be highlighted to the global dissemination, advancement, during the 2009 IFT-CIFST Food Summit in and application of the science of food. Beijing from November 8 to 10, 2009. “The debut of Global Food Industry is a

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Anaheim-area high school students Ambassador and Professional Mem- Employment Bureau and Career Fair interested in food science attended ber Joe Regenstein shows Product 19 Some of the major players in the the IFT Food Science Outreach cereal’s nutritional label prior to a food and beverage industry were Workshop on Monday to observe discussion of iron fortification. The represented at the IFT Career Fair and practice quick and easy experi- workshop was designed to provide (43) and Employment Bureau in ments from IFT’s Food Science Activ- ambassadors with useful resources Anaheim. Representatives from ity Guide. Experiments included to help them lead experiments on PepsiCo, Leprino Foods, Gorton’s, “Alginate Gummies,” “Can You their own. The students were able Nestlé Nutrition, FDA-CFSAN, Taste Without Your Nose?” and to become more familiar with food Valley Fine Foods, Del Monte, “There's Iron in Breakfast Cereal? science, prior to their tour of the Mars, and more were on hand to In (42), IFT Food Science Expo floor. meet with applicants.

D ivision Competition Winners The following were the winners of this year’s paper competitions sponsored by IFT Divisions:

Aquatic Food Products Div.: 1st Kelly, North Carolina State U.; 2nd U.; 2nd place ($200), Jeremy Michael Khurana, Rutgers U.; 3rd place place ($500), Rosalee S. Rasmussen, place ($250), Megan Whitson, North Adler, Colorado State U.; 3rd place ($300), Stephanie Volk, Iowa State U. Oregon State U.; 2nd place tie ($350 Carolina State U.; 3rd place ($150), ($100), Jingjing Shen, U. of Maine. each), Joseph Gigliotti, West Virginia Iris Liaw, North Carolina State U. Nutrition Div.: 1st place U., and Xiaonan Lu, Washington Food Packaging Div.: 1st place ($700), Vishnupriya Gourineni, State U.; 3rd place tie ($250 each), Education Div. (Writing): 1st ($500), Shih-Hang Yen, Fu Jen Alabama A&M U.; 2nd place Zachary H. Reed, Oregon State place ($500), Mary Scourboutakos, Catholic U.; 2nd place ($350), Yuting ($500), Cheryl Rock, Alabama U., and Mu Ye, U. of Delaware. U. of Toronto; 2nd place ($300), Zhou, U. of Guelph; 3rd place A&M U.; 3rd place ($300), Joseph Clarissa Koga, U. of Hawaii; 3rd ($100), Scott Hartley, Clemson U. Gigliotti, West Virginia U. Biotechnology Div.: 1st place place ($150), Larissa Valerio Junco, ($300), Kenzi Clark, U. of Universidad de las Americas Puebla. Fruit & Vegetable Products Product Devlopment Div.: Nebraska-Lincoln; 2nd place ($200), Div.: 1st place ($400), Meera 1st place ($1,000), Sowmya Arra, Linlin Xiao, The Ohio State U.; 3rd Food Chemistry Div.: 1st place Iyer, Cornell U; 2nd place ($300), South Dakota State U.; 2nd place place tie ($100), Cheng-Kang Pai, ($500), Allison Atnip, The Ohio Michael Kalaras, Pennsylvania ($750), Priyadarshi Puranjay, National Taiwan U., and Morgan State U.; 2nd place ($300), Yanjun State U.; 3rd place ($200), Daniel U. of Georgia; 3rd place ($500), McGowan, U. of Nebraska-Lincoln. Liu, Iowa State U.; 3rd place ($200), Rubio-Diaz, Ohio State U. Avani Sanghvi, U. of Maryland. Rosaly Manaois, Louisiana State U. Carbohydrate Div.: 1st place International Div. (George F. Sensory Evaluation Div. (Rose ($500), Varatharajan Vamadevan, Food Engineering Div.: 1st place Stewart): 1st place ($700), Chia- Marie Pangborn): 1st place Memorial U. of Newfoundland; 2nd ($1,000), Gopal Tiwari, Washington Ding Liao, Tapei Medical U.; 2nd ($1,050), Catherine Lee, U. of place ($400), Lihe Yeo, Pennsylvania State U.; 2nd place ($500), Hatice O. place ($500), Rocio Campos-Vega, U. Minnesota; 2nd place ($800), State U.; 3rd place ($300), Yu Ozden, Pennsylvania State U.; 3rd Autonoma De Queretaro; 3rd place Esra Cakir, North Carolina State Zhang, North Dakota State U. place ($250), Ashish Dhall, Cornell U. ($200), Solange I. Mussatto, Institute U.; 3rd place ($550), Stephenie for Biotechnology and Bioengineering. Drake, North Carolina State U. Dairy Foods Div. (Manfred Food Microbiology Div. (John Kroger Oral): 1st place ($750), C. Ayres Poster): 1st place Muscle Foods Div.: 1st place Toxicology & Safety Evaluation Adrienne Roach, U. of Tennes- ($300), Muhammed Zeki Durak, ($900), Ranjith Ramanathan, Div. (Susan L. Hefle): 1st place see; 2nd place ($500), Anand Cornell U.; 2nd place ($200), U. of Connecticut, 2nd place ($750), Girdhari Sharma, Florida Subramanian, The Ohio State U.; Carmen Gomes, Texas A&M U.; ($700), Kamaldeep K. Uppal, State U.; 2nd place ($500), Melanie 3rd place ($250), Francisco Parada 3rd place ($100), Shivrajsinh Rana, Kansas State U.; 3rd place ($500), Downs, U. of Nebraska-Lincoln; Rabell, The Ohio State U. Illinois Institute of Technology, Sovann Kin, Mississippi State U. 3rd place ($300), Kanithaporn Puangsombat, Kansas State U. Dairy Foods Div. (John Bruhn Food Microbiology Div. (Z. Nonthermal Processing Div.: 1st Poster): 1st place ($500), Mallory John Ordal Oral): 1st place ($300), place ($700), Jennifer Perry, Ohio Kalpana Kushwaha, Oklahoma State State U.; 2nd place ($500), Meenakshi

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47 Indonesian dance performance by Kamalita Per- tiwi (46), a student at Bogor Agricultural Uni- versity. Student Oral Professional Development Sessions during the annual meeting gave par- ticipants the opportunity to refine their pre- sentation skills, reaping the benefit of written feedback supplied by a panel of judges comprised of food science and technology professionals. An

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The Employment Bureau was open each day of the Annual Meeting & Food Expo, and this year a total of 26 companies scheduled interviews for 62 job openings. Prospective employers conducted more than 200 face-to- face interviews in the Employment Bureau, with additional interviews held off-site. The Career Fair, which made a return appearance after last year’s successful debut, took place on Saturday, offering the opportunity for employ- ers and prospective employees to network informally.

Student Activities Tomorrow’s food science professionals—many of whom are today’s members of IFTSA—had plenty of opportunities for engagement at the Annual Meeting & Food Expo. Two new student competitions were added to the IFTSA agenda this year, joining a long list of returning favorite activities. As usual, the IFTSA booth was a popular gathering place, as was the student lounge. The Student Association Mixer (44), sponsored by PepsiCo, allowed students to meet and mingle with other students and professionals while viewing the Chapter of the Year dis- plays. Just after the mixer, a Welcome Assembly featured an introduction of IFTSA leadership and presentation of awards, including the Excellence in Leadership Awards sponsored by Campbell’s. IFTSA President Patricia Aron (45) welcomed the crowd of students who gathered for the event. Among the highlights of the gathering this year was a traditional

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• Product Development Other finalist teams and their Competition. In this prestigious entries include the University of annual competition sponsored by Minnesota, with Inertia, a layered Mars Inc. teams from participating snack formulated with energy- schools each developed a new food boosting ingredients; Pennsylvania educational session titled “Everyday concept, taking it through all the State University with Petit Cadeau, Ethics for the Food Scientist: Eth- stages of production and market- a refrigerated confection made ics in Research, Education, and the ing, much like a commercial prod- with a wine-based coating and Brie Workplace” gave students a taste of uct development process. filling; and Purdue University with the sorts of ethical dilemmas that Judges gave top marks to the Stack ‘n Snacks, honey-and-cinna- may arise in the workplace. The North Carolina State University mon-flavored crackers packaged session was developed in collabora- team for Shiverrs, a yogurt-based with a strawberry-flavored dip. tion with the IFT Education Divi- frozen mix that transforms into • Developing Solutions for sion. Student programming at the a low-fat, probiotic-enhanced, Developing Countries. New this Annual Meeting & Food Expo was strawberry-banana smoothie— year and sponsored in part by sponsored by Unilever. a product concept that earned General Mills, this contest invited A Chapter Leaders Workshop the team the first-place award of student competitors to come up (47) provided another learning $4,000. with products capable of improv- opportunity for IFTSA members Members of the North Carolina ing the quality of life for people in eager to enhance their leadership State University team (48), from developing nations. skills. And members of the IFTSA left, are: Edith Da Conceicao Neta, In the international division, Board of Directors discussed plans Mallory Kelly, Amanda Stephens, first place went to the team from for the coming year at their meet- Erica Story, Iryna Sybirtseva, and Wageningen University, the Neth- ing. Finally, an informal Student Eric Hinson. erlands, developer of SOR-MITE®, a Association Party helped bring The second-place prize of cereal product made with sorghum this year’s Annual Meeting & Food $2,500 went to the Iowa State Uni- enriched with termite protein and Expo to an enjoyable conclusion versity team for the product con- fermented and dried. Members of for many students. cept FruitSoylicious, a fruit-soy bev- the Wageningen University team erage targeted to college students. (49) are, from left: Aneta Cho- Students Show Off Their Food Erupt-a-Cake, a fun cake mix kit lewinska, Harmke Klunder, and Science Smarts complete with an edible “chocolate Yadira Tejeda. Competitions sponsored by IFTSA volcano” and reactive orange “lava” The University of Pretoria, allowed students to test their food earned the Washington State Uni- South Africa, creator of PUCOMA, a science knowledge and creativity versity-University of Idaho team ready-to-eat, blended weaning food in more ways than ever this year. the third-place prize of $1,000. made from pumpkin, cowpeas, and pg 50 08.09 • www.ift.org I F T 2009 Annual Me eting & Food E x p o

maize meal and packaged in retortable 55 College Bowl. The competition was pouches, clinched second place. Bogor partially sponsored by PepsiCo and Agricultural University, Indonesia, Nestlé Purina. came in third with its high-protein, • Undergraduate Research Paper iron-rich instant noodles. Competition. Kurt Ellis of The Ohio The domestic first-place win- State University placed first in this ner was the University of Minnesota year’s competition. He was honored team with Pushtikor, a mix made from for his paper titled “Analysis of Volatile ground lentils and dried potatoes Compounds Associated With Warmed packed in a paperboard canister and Over Flavor in Cooked Chicken Using accompanied by a spice mix. Univer- Selected Ion Flow Mass Spectrometry.” sity of Minnesota team members (50), Second place went to Melvany Kasih shown from left, include: Wilfredo of Cornell University for a paper titled Dominguez, Heather Taterka, Eric “Innovative Application of Supercritical Hedstrand, and Wynnie Margatan. snack, and North Carolina State Uni- Carbon-dioxide Extrusion (SCFX) as SolanaPlus, a shelf-stable, fortified, versity with Squeezzies, a combination Yeast Replacement in Leavened Bread.” potato-flake product, earned second- of real fruit and vegetable juice concen- Kari Michelle Jones of University of place honors for the Cornell University trates in an easy-to-eat gel form. Tennessee placed third for her paper, team, and Washington State Univer- • Chapter of the Year Competi- “Impact of Washing/Disinfection sity-University of Idaho placed third tion. The Rutgers University chapter Methods on Survival of Salmonella in with Tu Mazi, a beverage powder that (53) clinched first place in the Chapter Jalapeno Peppers.” blends fruit and milk. of the Year Competition. The award • Nutritious Foods for Kids recognizes the IFTSA chapter that has It’s Sweet Home Chicago in 2010 Competition. Sponsored by Disney the most active participation at local Next year’s Annual Meeting & Food Consumer Products, this new com- and national levels. The University Expo, slated for July 17–21, 2010, petition challenged student teams to of Minnesota chapter received Most will take place on IFT’s home turf in create a nutritious and innovative snack Improved Chapter recognition. The Chicago. It’s sure to be a special occa- targeted to children under the age of Chapter of the Year competition was sion for a variety of reasons. For one, 12. Both undergraduate and graduate sponsored by PepsiCo. it will be the 70th Annual Meeting teams participated, with finalists from • College Bowl Competition. B ack & Food Expo—clearly a major mile- six universities competing in Anaheim. for the 24th year, the annual College stone. And if that isn’t cause enough for The first-place undergraduate win- Bowl competition tests the knowledge celebration, there’s also the fact that ner was the Kansas State University of student teams from across the Unit- next year, for the first time, the event team (51) with Peelables, a naturally ed States in the areas of food science will be co-located at McCormick Place sweetened fruit and vegetable leather and technology, history of food and Convention Center with the world- fusion. Posing with their award are, food processing, food law, and general renowned Process Expo produced by from left, Kathryn Goddard and Elyse IFT and food-related facts. The team the Food Processing Suppliers Associa- Buckley. from North Carolina State University tion (FPSA). The University of Minnesota team took home top honors this year, with The co-location agreement between (52), creator of the Mighty Mickeys, a the Iowa State University team coming IFT and FPSA was formally announced bakeable, vegetable-based finger food, in second. in Anaheim by IFT Executive Vice was the first-place graduate student Pictured here are members of the President Barbara Byrd Keenan, shown team. Shown with the award are, from North Carolina State team (54), from left in (55), and Barry W. Shoulders, left: Catherine Lee, Melinda Murray, left: Thomas Fuller, Prabhat Kumar pictured right, FPSA Chairman and Hetvi Damodhar, and Katie Baures. (team captain), Renee Felice, Esra President of Packaging Technolo- The University of California, Davis, Cakir (team coach), Craig Koskiniemi, gies. Each year, Process Expo draws team clinched the second-place award and Allen Foegeding (team advisor). 10,000–15,000 food processing and with its Winnie the Pooh’s Hunny Clusters, In addition to the first- and second- packaging professionals to its three-day a mixture of five whole grains and a place winners, finalists included Pur- meeting, and the IFT Annual Meeting full serving of fruit. Third place in the due University, Chapman University, and Food Expo welcomes more than competition went to The Ohio State Cornell University, Washington State 18,000 professionals working in the University team for its Buzz Lightyear’s University-University of Idaho, Uni- food science and technology fields, so Star Command Snacks featuring crackers versity of Georgia, and Texas A&M it’s clear that these two premier events made with beets and sweet potatoes, University. will make Chicago a major food indus- plus two dips. Pam Vaillancourt of RQA, Roger try hub next July. FT Other finalists were from the Uni- Clemens of University of Southern versity of Wisconsin-Madison with California, and Donna Anderson of Mary Ellen Kuhn is Managing Editor of Food Technology Mickioli, a yogurt-filled waffle cone Nestlé-Purina served as judges of the ([email protected]).

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