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Seminar Schedule.... |
2:00 - 3:00 |
Stevia: Growing Solutions for Natural Sweeteners
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Corn Products International |
The growing focus on natural and "better for you" options in the marketplace today are driving formulators and consumers to seek out new ways to satisfy their sweet tooth... but still stay in shape for swimsuit season.
“Natural”, “No Artificial”, and increasingly “Lower Calorie” are important to nearly all demographics of consumers. Stevia can be an ideal solution to reducing calories, maintaining a natural labeling, and meeting customers growing need to support a healthy lifestyle. Stevia’s longstanding history in various regions as a natural sweetener adds to its overall appeal. But moving forward with it on a commercial scale dictates considering the purity, the composition, consistency of product and the assurance of quality that your supplier can supply.
The Stevia leaf is a complex organism with varying levels of key sweet and taste components known as steviol glycosides, with the primary glycoside for sweetness being Rebaudioside-A or Reb-A.
Suitable for a wide variety of applications from beverage to confectionary to dairy and even baked goods, Stevia doesn’t present any new problems as compared to other HIS - it is more about getting familiar with the ingredient and understanding the needs of your customer and the consumer. Ultimately, Stevia, as with all sweeteners, is formulation-specific, and it is important to work with your supplier to find the right balance in your formulation to provide the taste profile you desire. Stevia’s presence as the go-to solution for naturally sweetened products is increasing every day.
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Adams Berzins is a food scientist at Corn Products International working on sweetener applications research and development providing formulation-specific solutions for sweetener challenges. He has a broad range of formulation experience that entails dairy (fluid and fermented), beverages, fruit preparations, bakery, sauces and more. He is a member of IFT, AACC, and ISBT. He previously worked at David Michael & Co. and received his B.S. from Ursinus College.
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1:00 - 2:00 |
Lecithin – Functional Properties and Uses |
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Commercial soybean lecithin is a complex mixture of phospholipids and triglycerides. The phospholipids contained in lecithin are natural surfactants that have important and useful properties in today’s food systems.
Food and nutrition formulators have many options when using soy lecithin to develop a new or improve an existing product. Soy lecithin can improve emulsification in beverages or sauces, instantize powders, help with release during cooking, and improve the shelf life of bakery products. In addition to the functional advantages of lecithin, the phosphatidylcholine content of lecithin provides nutritional formulators with labeling advantages.
This seminar will review basic lecithin properties and provide examples where lecithin is currently used in the food we all eat today. |
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Cameron Lusk
Applications Technology Manager
BS CHE, MA BIO |
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Karen Allen-Seabolt
Global Lecithin Applications Manager
MS Food Science
Certified AIB Baker |
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11:00 -12:30 |
Social Networking - Power to the People! |
Everywhere we turn, people are talking about social media – Facebook, LinkedIn, Twitter, YouTube, Foursquare, Pinterest and more. While most of the talk is about the wonders of these technology platforms, the real lies in people – how we use these innovative technologies can help us create more powerful connections among us for business, professional relationships and greater personal satisfaction. In “Social Networking: Powerful to the People,” we’ll explore the social networking landscape, learn how to develop a solid social networking foundation and discuss practical ways we can all become better social networkers. |
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Chuck Hall, MSOD, has more than 25 years of experience working in organizations a large as GE and as small as a 12-person entrepreneurial firm and his own current solopreneur business allied with a team of diverse professionals. Chuck’s professional practice focuses on helping organizations build sustainable growth strategies customized to their specific business needs. He frequently speaks on social and networking with a focus on helping people become more comfortable using social media in their businesses and professional lives.
Prior to venturing from the corporate world into entrepreneurial pursuits in 2007, Chuck held various leadership and management roles with responsibilities including organizational communications, marketing, public relations, advertising, incentive management, strategic events management and website development.
Chuck earned a Bachelor of Arts at Penn State University and a Master of Science in Organizational Dynamics at the University of Pennsylvania, where he focused on organizational systems for growth.
Chuck is a member of the International Association of Business Communicators, the Chamber of Commerce, and the Philadelphia Chapter of the American Society for Training & Development. He is also affiliated with the Gabriel Institute, which has developed RBA — a behavioral assessment for hiring, workforce planning, coaching, and team-building. |
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