Upcoming Events
IAFNS Science Innovation Showcase – 2022
December 13, 2022 – December 15, 2022
Virtual, Event
This science-first and science-focused event brings together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs. Attendees have the opportunity to engage in dialogue and discussion on the data, the technology and science being applied across the food and beverage ecosystem.
Satellite Symposium: Changing guidelines on non-sugar sweeteners and health: Where do we go from here?
December 5, 2022
Virtual and In Person, Event
22nd IUNS ICN
December 5, 2022 – December 10, 2022
Tokyo Japan, With Remote Options
IAFNS is presenting a poster on guiding principles for funding food science and nutrition research.
IAFNS-USDA Beltsville Webinar Series
December 1, 2022
Virtual, Event
Invitation-Only Dialogue: Exploring Evidence on Ultra-Processed Foods and Weight-Related Outcomes
November 21, 2022
Virtual, Event
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IAFNS Science Innovation Showcase - 2022
We are pleased to share the Executive Summary of our 2022 Science Innovation Showcase.
This science-first and science-focused event brings together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs. Attendees have the opportunity to engage in dialogue and discussion on the data, the technology and science being applied across the food and beverage ecosystem.
With an overarching theme of 'Next Generation,' the focus for the 2022 Science Innovation Showcase included alternative protein sources and other next-gen topics. The showcase included invited sessions with public sector leadership - including FDA and Health Canada. Additionally, the Showcase included presentations from the next generation of scientists - graduate students and post-docs.
About the Showcase
Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.
Read More
Agenda
Check out our Agenda and see our Invited Sessions and our Innovation Session speakers.
Read More
Sharing Science
Our Innovation Sessions highlight reseach from Government, Industry, and Academia.
Read More
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Join us on October 26, November 3, November 15, and December 1! See details on each webinar here.
Webinar 1: Sources and Intake of Added Sugars in the U.S. Diet
October 26
2:00 - 3:30 ET
Webinar 2: Complex Carbohydrates and the Complexity of Carbohydrates
November 3
2:00 - 3:30 ET
Webinar 3: Botanicals and the Impact of Growing Conditions and Food Preparation on Food Composition
November 15
2:00 - 3:30 ET
Webinar 4: Learning About Flavonoids, Diet and Health
December 1
2:00 - 3:30 ET
See details on each webinar here!
This 4 part series is co-organized by IAFNS and researchers with the USDA ARS Beltsville Human Nutrition Research Center. Join current scientists as they share their latest research on nutrition focusing on the following: Dietary Added Sugars, Complex Carbohydrates, Botanicals, and Flavonoids.
IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). Pending approval, CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of either the live or recorded viewing of each webinar.
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IAFNS Science Innovation Showcase - 2022
We are pleased to share the Executive Summary of our 2022 Science Innovation Showcase.
This science-first and science-focused event brings together scientists from multiple sectors, at all stages of their careers from graduate students to professors, technical experts to CEOs. Attendees have the opportunity to engage in dialogue and discussion on the data, the technology and science being applied across the food and beverage ecosystem.
With an overarching theme of 'Next Generation,' the focus for the 2022 Science Innovation Showcase included alternative protein sources and other next-gen topics. The showcase included invited sessions with public sector leadership - including FDA and Health Canada. Additionally, the Showcase included presentations from the next generation of scientists - graduate students and post-docs.
About the Showcase
Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.
Read More
Agenda
Check out our Agenda and see our Invited Sessions and our Innovation Session speakers.
Read More
Sharing Science
Our Innovation Sessions highlight reseach from Government, Industry, and Academia.
Read More
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2015
EPA Workshop on Advancing Systematic Review for Chemical Advancement
December 16, 2015 – December 17, 2015
Arlington, Virginia, USA
This workshop featured presentations on the ongoing Systematic Review on caffeine being done by IAFNS.
Read more about EPA Workshop on Advancing Systematic Review for Chemical Advancement
Physical Activity and Energy Balance: Public Health Priorities for the Americas
November 9, 2015
Punta Cana, Dominican Republic
IAFNS and ILSI North Andean organized a session on “Physical Activity and Energy Balance: Public Health Priorities for the Americas.”
Read more about Physical Activity and Energy Balance: Public Health Priorities for the Americas
Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet
October 5, 2015
Nashville, Tennessee, USA
Dr. Reagan Bailey presented on “Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet” at the FNCE 2015 Poster Session.
Read more about Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet
Health Risk Assessment of Oral Exposure to Arsenic
September 26, 2015 – September 30, 2015
New Orleans, Louisiana, USA
The IAFNS Food & Chemical Safety Committee sponsored this session at the Environmental Mutagenesis and Genomics Society (EMGS) Annual Meeting.
Read more about Health Risk Assessment of Oral Exposure to Arsenic
The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act
September 22, 2015
Washington, DC, USA
This workshop was a collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium.
Read more about The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act
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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Workshop Summary
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia
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