NCIFT Lunch at California League of Processors 2013

I was lucky enough to attend the California League of Food Processors in Sacramento. Every year, the Expo brings the industry together by offering a tradeshow floor with exhibits featuring machinery, equipment, supplies, services and more! Many thanks to Carol Cooper, Pamela Vaillancourt, Sharon Kneebone from National IFT, Carol York-Westphal, Erin Evers, Russ Nishikawa, and Kathy Kennedy for staffing the NCIFT Booth.
CLFP 2013
The CLFP also hosted hot topic sessions with topics such as Food Labeling Issues and the California Trucking Issue Update.

At the NCIFT luncheon, we heard Kimber Stanhope, PhD, RD, UC Davis discuss Sugar Consumption and how it contributes to the epidemics of metabolic disease.

There is considerable evidence suggesting that intake of added sugars, sugar-sweetened beverages, and fructose are associated with increased body weight, presence of unfavorable lipid levels, insulin resistance, type 2 diabetes, cardiovascular disease and metabolic syndrome. Nevertheless, there is much controversy concerning the role of dietary sugar in the epidemics of obesity and metabolic syndrome. The presentation reviewed experimental evidence that suggests that consumption of high sugar diets is contributing to the U.S. epidemics of cardiovascular disease, diabetes and metabolic syndrome.

New Professionals Joint Event with UC Davis Students

When I started the NCIFT New Professionals group last year, I wanted to build the New Professionals community – a special group for recent graduates and individuals with fewer than 10 years in the food science profession. One of my goals was to establish a stronger relationship between the new professionals and food science students. With thanks to New Professional Anna Caroselli and the student leaders at UC Davis, I’m happy to report that the first annual NCIFT New Professionals joint event with UC Davis students was a smashing success!

The UC Davis Food Tech Club, FSGSA, and Brewing Students were great hosts – they put up welcome signs so we wouldn’t get lost!
New Professionals sign Feb 2013

The event started with a tour of the The August A. Busch III Brewing and Food Science Laboratory. We saw the winery and brewery, as well as a food processing pilot plant, milk processing laboratory, classroom and an analytical laboratory. The brewery is an authentic, reduced-scale facility- donated and installed by Anheuser Busch.
NP Panel with UCD students Feb 2013
After the tour, we moved into the Q&A session with 4 fabulous New Professionals on a panel, and moderator Lisa Rosenberg expertly fielding questions from students. The panel consisted of a cross-section of industry representatives, including Michelle Moy (Food Technologist, Del Monte Foods), Daryl Neal, Jr. (QA Manager, New Horizon Foods), Peter Ferstl, Ph.D. (Process Engineer, National Food Lab), and Jennifer Sutton (Applications Scientist, Hilmar Ingredients).
Students asked questions such as “”should I get an advanced degree or try to find a job after I graduate?” and “what kinds of things are you looking for on a resume?” and “if I have a choice between a summer internship or a summer job, what kinds of things should I consider and why?”
The discussions continued well after the panel concluded, with conversations and networking between students and new professionals! Thank you to NCIFT for supporting this event and supplying the food and beverage.
NP Panel at UC Davis Feb 2013
Looking forward to repeating this event next year!

February is Heart Health Month!

When was the last time you checked your Heart Health knowledge? If you like, here is a short quiz that could help save the life of someone you know.

According to the CDC, “Every year, about 715,000 Americans have a heart attack. About 600,000 people die from heart disease in the United States each year—that’s 1 out of every 4 deaths. Heart disease is the leading cause of death for both men and women.”

SPI Group can help with a good number of functional ingredients, which fit well in heart healthy food and beverage formulas. These ingredients contribute in making foods and beverages healthier, nutritious and maintaining or improving good texture, mouthfeel and flavor. These include proteins (soy, whey, rice and pea proteins) and insoluble fibers (apple, sugarcane, cellulose, orange, soy, oat and potato) that besides helping in digestion, also help lower calories and provide increased structure and shelf life in baked items. Our fibers are also used in nutraceutical applications, consumed in fiber blends with water or juice.
The FDA states that 25 grams of soy protein a day, as part of a diet low in saturated fats and cholesterol, can decrease LDL and total cholesterol levels, which may reduce the risk of heart disease. Go here for the official regulation, or contact your SPI Group representative for more information.

Prodry Specialty Powders from Ohly

Ohly’s Prodry line of pantry flavors are made from food products and condiments that one can easily find in most homes today. Their concept was to convert wet ingredients into dry powder form to make these ingredients easier to handle, from shipping and warehousing to R&D and production. The hidden costs of using liquid ingredients are often overlooked in the industry. There are always additional costs in handling and scaling of liquid ingredients as well as sanitation issues dealing with open containers and then disposing of the pails, drums or totes.
The Prodry product line of powders includes natural sweeteners like honey and molasses, prepared mustards that include salad, classic and Dijon styles. They produce six different vinegar powders including white, red wine, apple, malt, rice and balsamic. They all will contribute flavor and give an acid impact like the liquid vinegar, but also provide added viscosity to the finished product as well. The line includes several unique green and red pepper and hot sauce flavors that have a range of spicy flavors and heat levels. Other flavors available that are currently popular in this line include the Buffalo Wing, Worcestershire, soy sauce and raisin and lemon powders.
Prodry flavor powders can be used anywhere liquid flavor is desired but where the application dictates the product be in dry form. The products retain almost their entire original volatile flavor components after being spray dried. They will impart the same flavor as the original liquid ingredient. Applications where dry powders are usually desired over liquids include, dry marinades and rubs, soups and sauce mixes, gravies and glazes, spice and seasoning blends as well as batters, breading and coating systems. Many other applications for the powders can be found in salty snacks and bakery products.
Contact your local SPI sale rep for a full product listing of Ohly’s ingredients.

AACT Tour: Emerald Packaging

Emerald Packaging recently hosted the AACT for a plant tour, and we were lucky to be part of it!

At the beginning of the tour, we were welcomed by Kevin Kelly, son of the founder. He told us about his family –run company and how they have been manufacturing and distributing flexible packaging for almost 50 years. During my visit, I had a great sense of the pride in which Emerald manufactures their products.
Flexible packaging is a growing sector and one that is in the midst of some incredible changes in terms of technological advances, print quality leaps, product protection/shelf life extension features and much more. Emerald Packaging keeps up with these changes, and has new equipment and an impressive staff including polymer scientists, food scientists, and food engineers!

Emerald Packaging

I was impressed to learn that Emeralc Packaging recycles 100% of their materials and also makes some bio-degradable packaging, making them a green business! We are looking forward to the next AACT event and plant tour.

A Blend of Soy & Dairy Proteins Promotes Muscle Protein Synthesis When Consumed After Exercise

A new study published in The Journal of Nutrition demonstrates the benefits of consuming a protein blend for muscle protein synthesis after exercise. This study is a first-of-its-kind, conducted by researchers at the University of Texas Medical Branch, and utilizes the proteins from soy, whey and casein consumed after an acute bout of resistance exercise.
For more information, contact SPI Group!