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• The Fact of the Matter, The Facts are in the Nutrition Panel (2008)

• Soy Protein in Nutrition Bar Applications (2007)
• Soy Protein Applications in Nutritional Beverages, Bars, and Snack Foods (2006)
• Wheat Protein Isolates in Bakery and Snack Applications (2006)
• Application of Cooked Dried Edible Beans and Bean Powders
• Dietary Fiber In Bakery Applications
• Functional Properties of Vegetable Proteins in Food Applications
• Improved Emulsifier Systems

• Formulating with Wheat Proteins (2007)

• New Product Development Software for Specific Vertical Markets in the Food and Beverage Industries 1) Ice Cream/Dairy 2) Bakery 3) Beverages (2007)
• Utilizing Workflow to Facilitate the New Product Development Process (2007)
• Increasing Productivity Utilizing Integrated NPD Software

• Assessment of the Natural Sensory Variability of Almonds - New Research on Sensory Characteristics of Almonds (2006)
• Healthier Portable Foods with Almonds

• Functional and Nutritional: Egg Products Fit the Future of Formulation (2007)
• The Incredible Edible Egg (2006)
• Eggs as a Source of High Quality Protein
• Egg Functionality in Baked Goods
• Eggs as a Functional Emulsifier

• Hitting a New Market: Delicious Vegan Baked Goods (2007)
• The New Trend of Veganism: A Must Know on Marketing, Labeling and Ingredients (2006)

• Hydrocolloids in Beverages (2008)
• Formulating Winning Sauces with Thermal Gelling Hydrocolloids (2007)
• Improving Texture, Overrun, and Foam Stability in Regular and Reduced Fat Dairy Systems (2006)

• Tagatose - A Low Glycemic-Funtional Sweetener

• Gelling Potato Maltodextrins for Fat Reduction and Texture Enhancement

• Overcoming Formulation Problems with Dissolved Calcium (2007)
• Acidulant Taste and Flavor Effects (2007)
• Selection of Beverage Acidulants
• Selection of Calcium Salts for Calcium Fortified Beverages
• Selection and Use of Confectionery Acidulants

• Omega-3 Fortification of Products for Children and Women (2007)
• Fortification of Beverages and Foods

• Forward Flavors Meet Main Stream America (2008)

• Functional Food Ingredients & Premixes - A How To Guide (2008)

• Raising the Bar (2007)
• Formulating Healthier Foods With Barley Ingredients (2006)
• Tapioca Maltodextrins and Syrups for Use in All-Natural and Organic Food Formulations (2006)
• Formulating Specialty Breads with Malt Ingredients
• Formulating With Organic Grain-Based Sweeteners
• What Malted Barley Ingredients Can do For Pizza Crusts

• A Structured Lipid (Delta SL)
• Low Linolenic Soybean Oils - Uses & Benefits
• Trans Fat Reduction Platforms

• New Product Development Process (2008)

• Dried Plums: Natural Solution To Maintiaing Shelf Life (2007)

• Natural Flavor Enhancement (2008)
• Antioxidant Enrichment of Foods (2008)
• Raisin Functionality Around the World (2007)
• Cleaner Labels to Enhanced Shelf Life with Raisins (2006)

• All Natural Non-caloric Sweetener
• Controlled Digestibility Sweeteners

• Advantages of Food Fortification with Mineral Phosphate (2006)

• The Health Benefits of Low Glycemic Index Foods (2006)

• Curing Meat - Naturally (2008)
• Use of Dairy Flavors in Cost Optimization Projects (2007)
• Increasing Food Safety Through the Use of Beneficial Bacteria (2006)
• Probiotics – Trends and Opportunities (2006)
• Designing Color Systems For Application
• Unlocking the Potential for Flavors in Natural and Process Cheese

• Value Added Functional Dairy Products – Are You Ready for the Coming Competition? (2008)
• Application of Plant Sterols in Functional Drinks (2008)

• Optimized Combinations of Fibers Used as Nutritional Stabilizers (2008)
• Benefits of Acacia Gum in Bakery and Cereal Based Products (2006)
• Stabilization and Fortification of Beverages with Acacia Gum (2006)
• Acacia Gum in Bakery Products: Multi-Functional Benefits!
• Fiber Fortification with Acacia Gum

• Color and Applications in Confectionery Technology (2008)

• Flavoring Bakery Products (2007)
• Masking Flavors (2007)

• Roasted/Grilled Vegetables

• “Sugar-Free”, “Reduced Sugar”, and “No Sugar Added”: Expanding Beyond Confections (2007)
• Reduction of Sugar and Calories in Cultured Dairy Products (2007)

• Gluten-Free Products Made Better Using Modified Tapioca Starch (2008)

• Hydration of Water Soluble Polymers (2007)
• Protein Stabilization and Particle Suspension in Beverages Using “Fluid Gel” Technology (2006)
• Sensory and Instrumental Correlations in Gelling Systems (2006)

• Better for You Fruit Snacks (2008)
• Polydextrose – Single Ingredient/Multiple Benefits (2006)

• Structure & Function of Food Hydrocolloids (2008)
• Creating Healthy Lifestyle Beverages (2007)
• Improving No-Trans Bakery and Snack Products
• Ingredients for Food Protection
• Use of Polydextrose as a Sustained Prebiotic Fibre

• Foods for Beauty and Wellness: Nourishing the Body From Within (2006)
• Difficulties in Global Flavor Creation
• Meeting Consumer Challenges: Motivators for Trying New Foods
• Microencapsulation of Flavor

• What is Water Activity? (2006)
• Water Activity for Product Quality and Safety (2006)

• Cranberries - A Healthy Flavor/ Ingredient Alternative (2007)

• Vegetarian Solutions to Emulsified Sauces and Dressings

• Designing Healthful Spray Dried Emulsified Powdered Systems (2007)

• A New Casein Peptide Increases Physical Performance in Well Trained German Olympic Athletes (2006)
• Formulating Natural Umami - The Fifth Taste (2006)
• Harnessing Nature's Engine - From Yeast to Yeast Extracts (2006)
• Carotenoids For Beverages
• Development of a New Protein Source for Sports and Soft Drinks

• Yeast Extracts: Tools for Food Formulators (2008)
• Yeast Extracts and Umami Taste - Tools for Sodium Reduction in Food (2008)
• Yeast Extracts are Powerful Tools for Food Formulators: Improving Flavor Impact, Driving Product Preference, and Reducing Salt (2007)

• Weighting Agents for Beverages

• Healthful Frozen Dairy Products: Enhancing the Appeal Using Dairy Flavors (2008)
• Utilizing Dairy Flavors in Baked Applications (2006)

• Use of Enzymes in Marinades (2007)
• Enzyme Development CorporationEnzymes in Marinades
• Proteases In the Baking Industry
• Traditional Baking Enzymes---Proteases

• A Winning Relationship in Product Development (2008)
• Tools for Effective NPD - People, Products & Processes (2007)
• Developing Winning Products in a Resource Constrained Environment (2006)

• Amylopectin Potato Starch: Avebe's New Innovative Technology

• The Omega 3 Debate – What About Omega 6? (2008)
• Flax - Health Benefits (2007)

• Alginate in Cold-Set Restructured Meat & Fish Products (2008)
• Replacements for Methylcellulose in Vegetarian Patties (2008)
• Development and Functional Properties of a New Coprocessed Microcrystalline Cellulose/Sodium Carboxymethyl Cellulose Food Ingredient (2006)
• New Natural MCC Hydrocolloid for Low pH Protein-Based Beverages (2006)
• Optimizing Carrageenan in Processed Meat Products
• Optimizing Carrageenan in Processed Meat Products
• Providing Extended Shelf Stability in Retorted Beverages with Minimal Effect on Heat Penetration

• Creating a Brief that Delivers (2008)
• Flavor Radar™ Flavor Mapping Presentation (2007)
• Culinary Flavor Trends (2006)
• Culinary Flavor Trends

• Fortifying Beverage Profits via Whey Protein Fortification (2008)
• Use and Functionality of Dairy Proteins in Nutrition Bar Applications (2006)
• Whey Protein In Beverages

• Coloring Food with Food (2008)
• Natural Colors in Beverages and Confections (2007)
• Natural Red as a Mainstream Color Solution

• Mediterranean: The Flavors of Morocco, Spain, Italy, Greece, and Lebanon (2008)

• Innovative Solutions for Formulating Weight and Glycemic Management Products (2007)
• Creating Customized Formulations for Improved Immune and Digestive Health Using Innovative Ingredient Solutions (2007)
• Beyond Fiber: Functional Advantages of Prebiotics
• Maintaining Healthy Weight with Bakery Products
• Shifting Paradigms: Confections as Functional Delivery Systems

• Gum 101 (2008)

• Stabilizing Dairy and Soy Drinks with Pectin and other Fruit Fibers (2007)
• Pectin as Gelling Agent for Confectionery Products (2006)
• Texturizing Low Fat Processed Meat Products With Fruit Fiber (2006)
• Fruit Fibers Funtional and Technological Properties
• Fruit Fibers: Nutrition and Functionality

• Innovation & New Product Development (2007)

• Low Sodium Leavening Alternatives (2008)
• Phosphates in Beverage Applications (2008)

• Hydrocolloid Synergies and their Applications in Foods (2008)
• Hydrocolloid Synergies and their Practical Applications in Foods (2007)
• Carrageenan Types and Technology for Processed Meat & Poultry (2006)

• The Benefits of Calcium-based Leavening Agents to Reduce Sodium Levels in Baked Goods (2008)
• Fortify Beverages "Clearly Better" with Calcium Phosphate (2008)
• ‘Meat’ New Trends with Innovative Phosphates (2008)
• Magnesium and Potassium - Keys to Better Nutrition (2007)
• Calcium Phosphate and Building Healthier Bones (2006)
• Ingredient Solutions to Reduce Sodium Levels in Baked Goods (2006)
• A New Slow Acting Calcium Based Leavening Acid
• How Do Phosphates Function In Meats?
• Sensory Resources for Defining and Mapping

• Dehydrated Chicken Broth Applications in Prepared Foods (2006)

• Functional Fibers for Grain Products (2007)

• Cheese Innovation through Flavor Technology (2006)

• Alginate System For Binding Raw Meat Without Salt And Phosphate (2008)

• Pomegranate: Something Old, Something New, Something Borrowed, Something Blue (Red) (2008)
• Tropical Fruits: New Concepts in Dressings and Marinades (2008)
• Exotic Tropical Fruits- New Applications (2007)

• Application of Insoluble, Refined Fibers in Weight Management Products (2007)
• Selection and Application of Insoluble Refined Fibers in Various Food Systems (2006)

• pHase?(Sodium acid sulfate) (2007)

• Deproteinized Whey
• Whey Protein Consumption and Human Health