Click here to Meet the Speakers!

Complimentary Continental Breakfast,
courtesy of Pressure Techniques
10 AM - 11 AM
(near the Meeting Rooms on the third floor)

Noon - 12:45 PM

Nano Nutrients
Robert Nicolosi
Professor, Dept. of Clinical Laborator and Nutritional Sciences
University of Massachusetts Lowell,

Nutrition, for many years has focused on maintaining health for healthy people. More recently, nutrients in certain foods, if consumed in high enough levels can have medical or drug-like activity and as such have been referred to as medical foods or nutraceuticals. Examples of such nutrients include but are not limited to anti-oxidants such as tocopherols and polyphenolic compounds such as curcumin, vitamins such as vitamin D and C, soluble fibers from oats, psyllium and barley, plant sterols and fatty acids such as the omega 3 fatty acids, DHA and EPA. Many of these nutrients are fat soluble and are therefore difficult to formulate into foods, especially beverages. Also, their absorption into the blood stream is poor and therefore their efficacy is limited. Recently new delivery systems reduce particle size, thereby increasing the surface to volume ratio. This is generally associated with improved bioavailability and efficacy and shows great promise. This presentation will focus on preclinical and clinical studies of nanoemulsion delivery of nutraceuticals.

Low Digestible Carbohydrates
in Baked Applications
Clement Opawumi
Corn Products Specialty Ingredients

Obesity is on the rise in North America, and with it comes the potential for associated health risks - such as diabetes, high blood pressure, and heart disease. Peoples growing awareness, coupled with the U.S. Dietary Guidelines suggesting a reduction in added sugars - has facilitated the food industry launch of a wide array of "reduced sugar", "no sugar added", and "sugar free" products. In the past these products were often limited to the confectionery markets. However, with better ingredients available today, product developers are becoming more creative and expanding beyond candy and into the frozen dessert, baked goods, and dairy beverage markets.

Of these ingredients, unique low digestible carbohydrates known as polyols have proven themselves to be effective tools in creating such products. Polyols or Sugar Alcohols are derivatives of traditional sugars and carbohydrate polymers. Functioning as excellent sugar substitutes, polyols provide a low glycemic and low caloric option for diabetic and diet directed foods. Recent technological advances have allowed for a wider variety of polyols available to the product developer opening the door for greater taste, texture and overall quality of "reduced sugar", "no sugar added", and "no sugar added" foods. Although polyols have proven themselves to be a great tool to the product developer in these applications, they are often misunderstood and inappropriately used. Therefore this seminar will try to facilitate a better understanding of typical polyols commonly used and how they can functionally impact an application.

10:00 - 12:15
Workshop:
Pre-registration required; includes lunch for attendees)"
Think Canada!
Presenting leading-edge products and new technologies in the functional foods and natural health arena.. Our companies are successfully harvesting bioactive compounds from a variety of sources, such as cereals, grains, oilseeds, specialty crops, fruits, vegetables, pulses, botanicals, animals, marine life and micro-organisms.
Participating companies
(not in scheduled order)
Vinifera for Life (www.viniferaforlife.com)
Have you ever thought of having Eggs Benedict on a Gewurztraminer English Muffin? Or, imagine a Pinot Noir Baguette with your favourite cheeses. Now, all of this is possible with Vinifera For Life. This uniquely Canadian flour additive is made by taking grape skins and seeds - which are usually disposed of or used as fertilizer by wineries following crush - and turning them into a premium ingredient in gourmet bread, pasta and other products. Chefs, Bakers and innovative industry leaders are rapidly discovering this product, derived from the Ontario Wine Industry. Current product selection includes Cabernet, Chardonnay, Late Harvest and Icewine grape flour/powder which can be used in the making of breads, pasta, crackers, snack foods, cheese, energy bars or drinks.
Shape Foods, the world´s leading producer of flax oil products, uses a proprietary process to preserve the integrity of their cold pressed flax oil right from the seed selection process through to the bottling stage. As flax oil is highly susceptible to rancidity when exposed to even a few minutes of light, heat and oxygen, the Shape Foods system is designed so that all three critical parameters are controlled at every step. The end result is an ultra-pure, omega-3 rich oil with an extended shelf-life that presents a healthier dietary alternative to traditional olive oil and/or nutritional fish oil products
Ocean Nutrasciences develops, manufactures, validates efficacy and commercializes functional food ingredients derived from cold water marine biomasses. Marine sources of beneficial compounds such as antioxidants and protein hydrolysates from shrimp and fish are used in Ocean Nutrasciences’ ingredients such as their antioxidant/anti-inflammatory complex, and anti-aging/immunostimulant complex
Acadian Seaplants Limited (ASL) is a world leading marine biotechnology company dealing with many products derived from marine plants (seaweeds). Marine algae have a long history of use in many different cultures globally as a source of good health through their use as mineral and nutrient supplements. Harvest of seaweeds from wild populations has to be undertaken in a sustainable and environmentally acceptable manner. ASL is a world leader in this regard and a brief overview of their award winning policy will be presented.
Currently brown seaweeds are being used as a source of the immune stimulant fucoidan. There are numerous applications in new and novel foods. Seaweeds which are harvested in Nova Scotia are a key source of this bioactive compound. Other fucose sugars and fucose-enriched polymers are recognized for their beneficial properties, and have also been produced from ASL seaweeds.
Finally, ASL has the capacity to cultivate specialty seaweeds on land in the largest commercial cultivation site for human food production in the world. These seaweeds are grown for the Japanese production steps will be highlighted as well as the highly established food safety, chain of custody and traceability of the materials.

Extended Shelf-Life Probiotic Foods for the Military
Danielle Anderson, Ken Racicot
Food Technologists
Natick Soldier RD&E Center

SuperFruit!
Don Giampetro
ITI Tropicals, Inc
Superfruit refers to a fruit having exceptional nutrient richness and antioxidant aquality with appealing taste. iTi Tropicals has become of the leasding us suppliers of processed exotic tropical fruit. To dat, superfruits have been developed mainly as juices but began in 2007 to appear as ingredients for functional food products and confectioneries. Current industry development includes applicatiosns for creating novel consumer products such as energy drinks, dietary supplements and flavores with nutrient qualities e.g. fortified water. Taste and learn!