Upcoming Events
IAFNS at GS1 Standards Week
April 23, 2024 – April 25, 2024
Virtual, Event
A New Era in Obesity Treatment: GLP-1-Based Medications and Beyond
April 24, 2024
Virtual, Event
GLP-1-based medications and other new generation anti-obesity drugs appear to be promising strategies to address the decades-long, population-wide struggles with overweight.
Read more about A New Era in Obesity Treatment: GLP-1-Based Medications and Beyond
IAFNS Food Packaging Safety and Sustainability Committee Spring Meeting
April 25, 2024
Virtual, Event
The IAFNS Food Packaging Safety & Sustainability Committee will convene its Spring 2024 Committee Meeting on April 25, 2024.
Read more about IAFNS Food Packaging Safety and Sustainability Committee Spring Meeting
Re-Engineering Foods for Health: An Opportunity to Engage in Research
April 26, 2024
Virtual, Event
Discussions around processed foods continue and there is general agreement that the mechanisms underlying associations with health outcomes require elucidation
Read more about Re-Engineering Foods for Health: An Opportunity to Engage in Research
Canadian Nutrition Society: Pre-Conference – Food for Health Workshop
May 2, 2024
Edmonton, Alberta, Canada
AI in Food, Nutrition and Health: Technologies, Use, Opportunities and Challenges
Read more about Canadian Nutrition Society: Pre-Conference – Food for Health Workshop
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Past Events
Webinar Series: Effects of Sodium Reduction on Food Safety and Quality
January 25, 2024
Virtual, Event
Today, salt remains essential in many food commodities, such as dairy and ready-to-eat meats, not only as a preservative but also as a flavor enhancer and a means to improve texture. However, the need to reduce sodium consumption has become more critical to public health.
Read more about Webinar Series: Effects of Sodium Reduction on Food Safety and Quality
Webinar Series: Lessons Learned — Opportunities and Challenges to Monitoring Sodium in the Food Supply
January 24, 2024
Virtual, Event
Monitoring sodium in the food supply to evaluate progress against voluntary sodium reduction targets is the focus of this webinar.
Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products
January 23, 2024
Virtual, Event
Sodium reduction initiatives date back to the 1970s and have impacted many types of products including bread, soups and canned food products, seasoning blends, savory snacks and more. However, as the food supply and consumer behaviors evolve, more work is needed to further reduce sodium.
Webinar Series: What’s New — Sodium Intake and Public Health Today
January 22, 2024
Virtual, Event
This webinar will present recent data on the public health impact of consuming excess sodium, the FDA’s approach to address sodium reduction, and how federal agencies track sodium in the food supply.
Read more about Webinar Series: What’s New — Sodium Intake and Public Health Today
Joint IAFNS-IFT Webinar: Food Innovations Using Fiber and Non-Digestible Carbohydrates for Health Benefits
January 9, 2024
Virtual, Event
This free webinar enables food product developers to formulate using fibers that deliver human health benefits.
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=> whats-new-sodium-intake-and-public-health-today [to_ping] => [pinged] => [post_modified] => 2024-02-05 14:06:26 [post_modified_gmt] => 2024-02-05 19:06:26 [post_content_filtered] => [post_parent] => 0 [guid] => https://iafns.org/?post_type=event&p=33282 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 33483 [post_author] => 291 [post_date] => 2023-11-29 10:28:29 [post_date_gmt] => 2023-11-29 15:28:29 [post_content] =>The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).
Presenters in the webinar include:
Joanne Slavin, University of Minnesota
Paula Trumbo, Retired FDA
Bruce Hamaker, Purdue University
Nicola McKewon, Boston Univ &
Kara Livingston Staffier, Consultant
Hannah Holscher, University of Illinois Urbana-ChampaignMcKeown Handout
Holscher Handout
This webinar enables food product developers to formulate using fibers that deliver human health benefits. Experienced academic and regulatory experts will address how to determine whether a specific "added" fiber has a human health benefit and can be counted as fiber on the label, whether it has a "prebiotic" effect. The webinar also explores the advantages of blending fibers such as for a medical food application, as well as introduce tools to help you evaluate digestive tolerance and select a fiber with demonstrated human health effects through randomized clinical trials.
The webinar is a collaboration between the Institute of Food Technologists (IFT) and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).
This project was supported by the IAFNS Carbohydrates Committee.
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