Meat + Poultry - May 2008 - 81

IFT Extras
Sunday, June 29 and Monday, June 20
from 3:30 p.m. to 5:30 p.m. - A Taste
for Science Expo Reception on the IFT
Food Expo Floor. The IFT Foundation will
host this reception. There will be cash
bars serving beer and wine. A percentage of the bar proceeds will be donated
to the IFT Foundation to fund programs
designed to help develop the next generation of food scientists. Many exhibitors
will be serving their own organization's
food samples or appetizers.
Mintel's "Global New Products Database", Pavilion, Booth 2461 - Four fastpaced Mintel presentations, held each day
of the expo, will cover the most important
new food trends. Insights are drawn from
Mintel Global New Products Database. For
each session, new product experts Lynn
Dornblaser and David Jago will discuss the
importance of key products from around
the world. Following the presentation, attendees will have the opportunity to see,
touch and taste more than 60 new products illustrating the latest trends.
Sunday, Monday and Tuesday at
11:30 a.m. - The Fresh Factor - Presenter: Maria Caranfa. Fresh is a driving
force in restaurant concept and restaurant
menu development. This presentation will
look at the incidence of fresh claims on
the menu in both food and beverage. It
will also take a look at the where organic
and natural are on the menu and where
they are heading
Sunday, Monday and Tuesday at
12:30 p.m. - Ingredient sustainability -
Presenters: Lynn Dornblaser and David Jago.
Issues regarding sustainability go far beyond
packaging concerns and energy expenditure and encompass ingredient sustainability
as well. This presentation will look at some
of the key issues and trends facing product
developers, including Fairtrade, organic and
all-natural formulations.
Sunday, Monday and Tuesday at
2:30 p.m. - Inherent goodness of ingredients. Presenters: Lynn Dornblaser
and David Jago. Increasingly, new product
introductions are focusing on the inherent
goodness of their ingredients rather than
on additional fortification. This presentation
will take a look at some of the key trends

in inherent goodness and provide insight
on where those trends are headed.
Sunday, Monday and Tuesday at
4:30 p.m. - Formulating healthy food
for kids - Presenters: Lynn Dornblaser
and David Jago. With growing obesity
rates and overall concern about what our

children are eating, we have seen a renewed interest in healthy foods for children. Various ways manufacturers provide
healthy choices for kids, how the offerings
are different from one part of the world
to another and a discussion on what may
be next will be covered.

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May 2008

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Meat + Poultry - May 2008

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