IAFP 2020 Annual Meeting

Virtual, USA

Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. IAFNS is supporting four sessions at the 2020 IAFP Annual Meeting.

Read more about IAFP 2020 Annual Meeting

FNCE 2020

Indianapolis, USA

The Academy of Nutrition and Dietetics is hosting its annual conference online featuring a variety of sessions on scientific issues, dietary recommendations and emerging evidence.

Read more about FNCE 2020

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Past Events

Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products

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.

Read more about Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products

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                    [post_title] => Webinar Series: What’s New -- Sodium Intake and Public Health Today
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				IAFNS_LogoMarks_10OCT2020
				ift logo2
	
	

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-Champaign

McKeown Handout

Holscher Handout

Agenda for Webinar.

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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