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

Wastewater and the Food Industry
Sam Butterfield
NewStream LLC

The food and beverage industries, while typically not generators of hazardous waste streams, generate large volumes of high-strength organic wastewater from processing and cleaning operations. These create very heavy "loading rates' for waste treatment systems and the environment. While there was a time that untreated discharges from food processors were permitted to the environment, now even small bakeries and fish processors must install expensive on-site treatment systems or send their wastes to an off-site treatment facility.
This presentation will address water environmental regulations and how to determine the best treatment plan for your business

NewStream is an innovative environmental services company, specializing in high technology industrial wastewater treatment and high purity process water.

Rediscovering the Taste Bud!
Garry Conklin
The Tec-Team

"The sense of taste has always taken a back seat to the other senses. Laboring in relative obscurity, the taste bud has been characterized as sweet, sour, salty and, occasionally, bitter. Boring.
Little research was done to validate our everyday culinary experiences and no explanations why the artistry of the Chef – blending sweet with savory- was so appealing.

Science has finally caught up with the sense of the taste..we now know that the taste bud is a complex sensory organ, as much a topic for a biology lecture as the kitchen. These discoveries are leading to a new understanding of the culinary arts, and the possibility to use the flavors to enhance the our food experiences.
Taste the difference... and see ways to bring these complex results to your company's products"

Workshop:
"StarchLite(TM)"
Pharmachem
Laboratories

Laura Coti Garrett,
M.S., R.D., C.D.E.

Chef Gerard Viverito,
C.E.C., C.H.C.

Calcium Fortification for Beverages
Dan Sortwell
Bartek Ingredients

Due to consumer awareness of the importance of calcium as an essential nutrient many new beverages are being fortified with calcium.
Beverages are a convenient vehicle for the consumption of calcium because of their large serving size. In fortified beverages the calcium
level is relatively low and,as a result, interferes less with the flavor profile than is the case with some calcium fortified foods.

Many calcium fortification systems have been developed over the last ten years for beverage systems. Many of these are patented and this
presentation will identify areas of patent coverage. The selection of calcium salts and/or complexes for fortified beverages will be discussed, beginning with a comparison of the calcium content and solubility of the calcium salts now in use. This presentation reviews both soluble and insoluble calcium salts for beverage fortification. Also included is a discussion of the interactions of calcium with other ingredients.

Emerging Foodborne Pathogens:
Is There a Legitimate Reason for Concern?

Dr. Khalil S. Zadeh, President
Lapuck Laboratories, Inc.

The presentation will focus on a number of bacterial and viral pathogens implicated in several major foodborne illness outbreaks in US in the past two years. The presentation will also describe the most recent developments in pathogen screening and their impact on timely detection of harmful bacteria in processed foods. The session will conclude with a brief discussion on future challenges for control and prevention of foodborne illness.

Microwave Application of Natural Browning Agents on Food Products
Cyrus Mehr, PhD
Director of R&D
Red Arrow Products
Aesthetics play a critical role in the marketing of microwave food products. Sensory perceptions in tasting food involves flavor, mouth feel or texture, and aroma. To a degree, all of these aspects are challenges that need to be addressed for food prepared in a microwave.
Red Arrow has done considerable research in the areas of browning, flavor, crispiness, and aroma development through microwave cooking. Recent development of microwavable browning products are Maillard or browning reaction related. The carbonyl compounds in browning agents react with nitrogen compounds in food, such as those found in proteins, to form brown colors. Because of the ability to cross link proteins, these "new" browning agents can be utilized to improve the texture of food products. Red Arrow has demonstrated significant advances in both flavor and aroma retention of foods in the microwave. Cooking aromas and flavors from such conventional methods of food preparation as grilling, smoking, roasting and frying can be experienced through microwave cooking by using
their cost-effective and customized flavors.