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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.

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: Continuous Improvement -- What Manufacturers are Doing to Reduce Sodium in Food Products
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                    [post_content] => 

				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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Filter

2021

Learnings and Challenges Developing the Largest Gut Microbiome Discovery Platform — From Bench to Commercial Application

June 30, 2021

Virtual, Event

Ten years ago, two scientists had a hypothesis that the body’s glycemic response to food was personalized and due to not just food, but the person eating the food.  To prove their hypothesis they conducted the largest nutrition trials ever conducted and demonstrated that the gut microbiome has meaningful predictive value.

Read more about Learnings and Challenges Developing the Largest Gut Microbiome Discovery Platform — From Bench to Commercial Application

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				IAFNS 2021 Annual Meeting
												Overview				
								
						Overview
											
IAFNS 2021 Annual Meeting:  Advancing Science for Impact


Join us for the inaugural Annual Meeting of the Institute for the Advancement of Food and Nutrition Sciences! Leveraging our operative model focused on collaboration and inclusion across industry, government, and academic scientists, sessions will highlight and explore:


    

  • -Food supply and formulation decisions
    • 

  • -Food for health promotion and disease management
    • 

  • -New frontiers in food allergen management
    • 

  • -Measurement of protein digestibility
    • 

  • -Novel environmental controls for food safety - and more!
    • 



The IAFNS 2021 Annual Meeting will take place on June 16-17th, with an opening reception on June 15th.

						Schedule
											
View the Schedule-at-a-Glance


View the Detailed Agenda


Speaker Bios



		Opening Reception
	



		Happy Hours
	



		"Let's Talk!" Interviews
	

	
Discussion on COVID-19 and the Food Supply Chain 

	
Connecting Food and Agriculture

Food Innovation:

10 Year Futurecasting
	
Learn about new members of the IAFNS community



		Science Symposium
	

	
Nutrition Keynote


Barbara Schneeman, PhD, University of California, Davis (formerly FDA)


Wednesday, June 16th, 11:30am-12:15pm ET

	
Food Safety Keynote


Mindy Brashears, PhD, Texas Tech University (formerly USDA)


Thursday, June 17th, 10:00-10:45am ET

	
What's on Our Plates? The Role of Food in Maintaining Health and Managing Disease 


Wednesday, June 16th, 12:30-1:45pm ET

			
							Session and Presenter Details
					
	
Environmental Controls for Food Safety: Managing Outside the Box


Wednesday, June 16th, 2:30-4:00pm ET

			
							Session and Presenter Details
					
	
New Innovations in Food Allergy Testing and Patient Care 


Wednesday, June 16th, 4:30-6:00pm ET

			
							Session and Presenter Details
					
	
Low- and No-Calorie Sweeteners: How Much is Too Much? 


Thursday, June 17th, 11:30am-1:00pm ET

			
							Session and Presenter Details
					
	
Avoiding Health Flip-Flops in a Changing Food Supply 


Thursday, June 17th, 2:00-3:30pm ET

			
							Session and Presenter Details
					
	
Establishing in vitro Protein Digestibility as an Alternative to Animal Testing 


Thursday, June 17th, 4:30-5:30pm ET

			
							Session and Presenter Details
					
	
Questions? Email science@iafns.org



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New Innovations in Food Allergy Testing and Patient Care 

	

Scientists estimate that food allergies affect at least 32 million Americans, including approximately 6 million children. The Centers for Disease Control and Prevention (CDC) report that food allergies in children have increased by 50 percent between 1997 and 2011, with an even higher increase for peanut allergies. Recent years have seen significant advances in understanding of responses to food allergens such as the development of dose-response models that hold promise for developing more informative labels on food packaging. This session will highlight new research and innovations to enhance food allergen risk assessment and management. These include novel, safe methods for accurate diagnosis of food allergies and severity, and new initiatives for optimizing large-scale research trials and enhancing patient care.


The Current US Food Allergen Regulatory Landscape

Stefano Luccioli, MD

Senior Medical Advisor, Office of Food Additive Safety, FDA CFSAN
The FARE Clinical Network: Advancing New Treatments and Preventive Therapies for Food Allergy Patients

Bruce Roberts, PhD

Chief Research Strategy and Innovation Officer, Food Allergy Research & Education (FARE)
Opening the Allergy Black Box: The Path to Risk-Free Challenge Testing

Paul Kearney, PhD

Chief Scientific Officer, AllerGenis

 

Moderator:

Jason Hlywka, PhD

The Kraft Heinz Company

 


Continuing Education Hours: IAFNS is an approved Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education units (CPEUs) for completion of this live session.



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                    [post_title] => Listening Session for PPP to Improve Food Safety Capacity Building
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