Session Detail


Session Number and Title: 120.Savory flavors – Global trends, innovations, and applications.
Session Type: SYMPOSIUM
Session Time: Monday, Jun 13, 2011, 8:30 AM -10:00 AM
Primary Track: Product Development & Ingredient Innovations
Session Room: Room 292
Session Description: In recent years there has been considerable attention given to savory flavors and their market potential. New ingredients and value-added products that can enhance basic foodstuffs have been identified as market opportunities. This session identifies the newest developments in the field and the technologies that support them. The session explores consumer taste preferences from around the world—specifically savory flavorings—to see the extent to which they share similarities and where they differ as a function of geography. Also, speakers examine recent advances in ingredient technologies to explore how these technologies can be leveraged to meet consumer demands. Lastly, this session reviews several case studies on the application of these technologies to poultry and other meat products.
Cosponsoring Organization: Chinese Institute of Food Science & Technology
Track Sponsor: Cargill
Learning Objective 1: Participants will explore new technologies in flavor delivery systems and how they can be applied to poultry and other meat products.
Learning Objective 2: Participants will discuss and identify consumer trends and preferences that will drive product development and innovative delivery systems.
Audience Experience Level: Beginner/Intermediate
Session Moderator(s):
Herbert Stone, Tragon Corp, Redwood Shores, CA
Amanda K Perl, Inst of Food Technologists, Washington, DC
Presentations:
Monday, Jun 13, 2011, 8:30 AM - 8:35 AM
Monday, Jun 13, 2011, 8:35 AM - 8:45 AM
120-01. Highlights of new ingredient technologies
Herbert Stone, Ph.D., Tragon Corp., Redwood, CA

Monday, Jun 13, 2011, 8:45 AM - 9:05 AM
120-02. Global savory flavor trends
Jessica R. Jones-Dille, WILD Flavors Inc., Erlanger, KY

Monday, Jun 13, 2011, 9:05 AM - 9:25 AM
120-03. The third-generation process technology of meat flavorings in China
Sun Baoguo, Beijing Tech. and Business Univ., Beijing, China

Monday, Jun 13, 2011, 9:25 AM - 9:45 AM
120-04. Application of savory flavors in meat products
Xing Haipeng, Tianjin Chunfa Food Ingredients Co., Tianjin, China

Monday, Jun 13, 2011, 9:45 AM -10:00 AM
120-05. Stone

 

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