Events

Joint IAFNS-IFT Webinar: Food Innovations Using Fiber and Non-Digestible Carbohydrates for Health Benefits

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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

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.

IAFNS at NUTRITION 2023

IAFNS participated in the American Society for Nutrition Annual meeting – NUTRITION 2023 – presenting new work on funded projects.

IAFNS at NUTRITION 2022

Join IAFNS at the American Society for Nutrition Annual meeting – NUTRITION 2022 – to learn about some of our funded projects.

Carbohydrate Quality Toronto Symposium

Carbohydrates Forum 2019

Carbohydrate Forum 2020

NSSRI / IAFNS Briefing

12th Vahouny Fiber Symposium

11th Vahouny Fiber Symposium

Carb Quality Workshop 2017

The purpose of this workshop was to facilitate an exchange of scientific and technical information with stakeholders involved in selecting science-based indices to use in communicating physiologic effects of carbohydrates in foods.

The outcomes of this workshop are scientifically based summary statements for use in programs that communicate about carbohydrate quality, with the intent that future programs harmonize approaches by authoritative organizations throughout North America.

Publications