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• Sustainability and Palm (2009)
• The Fact of the Matter, The Facts are in the Nutrition Panel (2008)
• Your Fats & Oils Toolbox: Understanding What's Available (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 the Baking Industry (2008)
• Facilitating Regulatory Compliance using Integrated Product Development Software (2008)
• 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

• Liquid Nitrogen - A Beneficial Ingredient in the Food Industry (2009)

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

• Accept No Sunstitutes ... for Egg Products (2008)
• 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)

• Gluten-free Strategies (2008)
• 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

• Ultra Low Lin Specialty Trait Soy Oil for Bakery Applications (2009)
• The Lowest Linolenic Specialty Soy Oil! How Specialty Trait Soybean Oils Add More Value to Your Product Quality (2009)

• 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

• Fortifying Foods with Vitamins and Minerals to Meet Nutritional and Market Needs (2009)
• Coloring Foods with Beta-carotene and Using Vitamin A to Make Products Healthier (2008)
• Improving Natural Beverage Quality thru the Use of Selective Beverage Processing Aids (2008)
• Omega-3 Fortification of Products for Children and Women (2007)
• Fortification of Beverages and Foods

• Flavor Fusion (Culinary cultural trends through the use of creative flavors and flavor sensations) (2009)
• How to Differentiate your Product Through the Use of Flavors (2009)
• Forward Flavors Meet Main Stream America (2008)

• Connecting Nutrition and Health with Prebiotic Fibers : Developing Formulations for Today's Health Conscious Consumer (2009)
• Nutritional and Technical Benefits of Inulin and Oligofructose in Functional Confections, Snacks and Bars (2009)

• Physiological Benefits of Balanced and Sustained Carbohydrate Energy - Isomaltulose, the Next Generation Sugar (2009)

• 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)

• Usage of Almond Forms in Healthy Breakfast Applications - Slide Presentation (2009)
• Usage of Almond Forms in Healthy Breakfast Applications - Speaker Presentation (2009)

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

• Creating Cravability - How to Unlock an Ancient Ingredients Power (2009)
• Versatility From The Vine (2009)
• Functional Fruits and New Product Development (2008)
• Natural Flavor Enhancement (2008)
• Antioxidant Enrichment of Foods (2008)
• Raisin Functionality Around the World (2007)
• Cleaner Labels to Enhanced Shelf Life with Raisins (2006)

• Innovative Solutions for Meat & Poultry (2008)
• Innovative Stabilizer for Flavor Beverage Emulsion & Beverage Cloud (2008)
• 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

• Beauty From Within - Food & Beverage Innovation Trend (2009)
• Protecting your Products against Oxidative Rancidity Using Mixed Tocopherols (2009)
• Beauty From Within: Concepts and Path to Market (2009)
• Protecting your Products against Oxidative Rancidity Using Mixed Tocopherols (2009)
• Value Added Dairy Products (2008)
• Value Added Functional Dairy Products – Are You Ready for the Coming Competition? (2008)
• Application of Plant Sterols in Functional Drinks (2008)

• Exploring Natural Ways to Make Your Baked Products Tastier and Healthier (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)
• Color and Applications in Confectionery Technology (2008)

• Masking Flavors (2008)
• Flavoring Bakery Products (2007)
• Masking Flavors (2007)

• Applications For Ancient Grains (2008)
• 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)

• Modified Starch 101 - Principles, Functionality and Applications (2009)
• Modified Starch 101: Principles, Functionality and Applications (2008)
• Gluten-Free Products Made Better Using Modified Tapioca Starch (2008)

• Formulating Healthy Beverages Using Hydrocolloids (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)

• Research on Heat and Light Stability of Naturally Derived Coloring for Beverages (2009)

• Developing Foods & Beverages Targeted for Weight Management (2008)
• Probiotics for Frozen Dessert Applications (2008)
• Better for You Fruit Snacks (2008)
• Polydextrose – Single Ingredient/Multiple Benefits (2006)

• Solutions for Improved Digestive Health: Probiotics, Prebiotics & Fiber (2009)
• Probiotics and Prebiotics for Digestive Health (2009)
• Label Friendly Solutions for Food Protection in Food & Beverage Applications (2009)
• Pre & Probiotics for Digestive & Immune Health in Beverages (2008)
• 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

• Creating an Ice Cream Feature Flavor (2009)
• Cookies Around the World (2008)
• The Cultured History of Yogurt (2008)
• 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

• Water Activity and Moisture Sorption Isotherms for Food Product Design (2008)
• 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

• Challenges in Fortifying Foods with Omega-3 Oils (2008)

• Designing Healthful Spray Dried Emulsified Powdered Systems (2007)

• Beyond Trans Fat: Reducing Saturated Fat in Commercial Foods (2009)

• Building Better Structure in Gluten Free and High Fiber Breads (2008)

• 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 - Multifunctional Tools for Meats and Marinades (2009)
• Unique and Innovative Opportunities for Dressings and Sauces: Enzyme Modified Egg Yolk (2009)
• Meeting Consumer Demand and Sodium Reduction in Food Applications (2009)
• Formulating Consumer Preference with Yeast Extract (Presentation) (2008)
• Meeting Consumer Demand and Formulating Sodium Reduction in Food Applications (Application Track) (2008)
• 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)

• Use of Carotenoid Colors in Foods & Beverages (2009)

• Weighting Agents for Beverages

• Deliciously Dairy: A Demonstration Focusing on the Impact of Dairy Flavors in Processed Foods (2009)
• Delicious Dairy: Prototypes Highlighting the Impact of Dairy Flavors (2008)
• Healthful Frozen Dairy Products: Enhancing the Appeal Using Dairy Flavors (2008)
• Utilizing Dairy Flavors in Baked Applications (2006)

• Use of Enzymes in Marinades (2009)
• Use of Enzymes in Marinades (2007)
• Enzyme Development CorporationEnzymes in Marinades
• Proteases In the Baking Industry
• Traditional Baking Enzymes---Proteases

• Barriers to Effective New Product Development (2009)
• New Products to Meet Healthful Trends (2009)
• DO's & DON'T's of Effective New Product Development (2009)
• Optimizing The Three P's For Effective New Product Development (2008)
• A Winning Relationship in Product Development (2008)
• Tools for Effective NPD - People, Products & Processes (2007)
• Developing Winning Products in a Resource Constrained Environment (2006)

• Pea Protein Isolate: Soy Alternative Functionality and Nutrition (2009)
• Pea Protein Isolate: Functionality and Nutrition Beyond Soy (2008)
• 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

• Use of Dairy Proteins in Nutritional Functional Foods (2009)
• Milk Protein Ingredients for Nutritional Bars (2009)
• Dairy Ingredients and the Beverage Market (2009)

• Natural and Nature Identical Colors (2009)

• Challenges Associated with Addition of Functional Ingredients to Foods & Beverages (2009)

• Balanced Formulations with Galacto-oligosaccharides (2009)

• Bugs in Your Food: Probiotic Trends and Applications (2009)

• Gelatine & Collagen Peptides: Opportunities in Functional Foods (2009)
• Gelatine - A Multifunctional Ingredient for Food Products (2008)

• Meats & Marinades: Flavor From the Inside Out (2009)
• Flavoring From The Inside Out (2008)

• Fortifying Proteins in Beverages From pH 7 to 3 (2009)
• Fortifying Beverages with Protein: A Marketing Perspective (2008)
• Fortifying Beverage Profits via Whey Protein Fortification (2008)
• Use and Functionality of Dairy Proteins in Nutrition Bar Applications (2006)
• Whey Protein In Beverages

• Colors and Perception (2009)
• Incorporating Colorful Fruits and Vegetables in Your Product (2008)
• Coloring Food with Food (2008)
• Natural Colors in Beverages and Confections (2007)
• Natural Red as a Mainstream Color Solution

• Galactooligosaccharides, Novel Oligosaccharides for Immune Heath Support (2009)
• Formulating Beverages, Bakery Products and Snacks with Omega-3 DHA Microencapsulated Tuna Oil (2009)
• Frozen Desserts Enhanced with Prebiotic Fiber to Boost Immune Health (2008)
• Improved Bone Health with Cheese Product and Spread Formulations Using a Unique Calcified Mineral Source (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

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

• Fenugreek Gum and Konjac Gum as Texturants and as Nutraceutical Aids (2008)
• Gum 101 (2008)

• Fruit Fibers: Nutrition and Functionality (2009)
• Pectin 101 (2009)
• 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)

• Innovation & New Product Development (2007)

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

• Hydrocolloid Synergies: Their Applications in Foods (2009)
• Hydrocolloid Synergies: Their Applications in Foods (2009)
• Carrageenan Use in Meat/Poultry Marination (2008)
• Carrageenan Types and Technology for Processed Meat & Poultry (2006)

• Need Sodium Out? Bring Innophos In! (2008)
• 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)

• Coconut - "The Whole Nut!!!" (2009)
• Superfruits- Antioxidant Fruits and Their Applications (2009)
• 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™ Acidulant (Bisulfate of Soda) (2009)
• pHase?(Sodium acid sulfate) (2007)

• Reduce Acrylamide and Maintain Flavor (2009)

• Deproteinized Whey
• Whey Protein Consumption and Human Health

• Collaboration’s Impact on Product Innovation: Friend or Foe! (2010)
• Managing Risk in an Age of Complexity: Innovation Without Losing Sight of the Details (2010)
• Private Label Leadership (2009)
• Winning the Innovation Race: 3 Key Ingredients for Out-Innovating the Competition (2009)

• A New Paradigm of Saturated Fats (2008)
• A New Paradigm of Saturated Fats (2008)
• Use of Palm Oil in Baking and Food Service (2007)

• A Prebiotic Fiber with Multiple Functional and Physiological Benefits (2008)

• Natural Solution to Coloring Foods (2007)
• Innovative Food and Beverage Fortification with Natural Tomato Lycopene (2007)

• Truly Healthy Frozen Desserts: Extending Protein/Nutritional Benefits to Frozen Desserts (2008)
• High Protein Frozen Desserts: Extending the Nutritional Revolution to Frozen Desserts (2007)
• New Churn Technology In Frozen Desserts: Identifying Real Opportunities (2006)
• Formulating Low/No Lactose Frozen Desserts

• Formulating Foods with life's DHA Omega-3, the Vegetarian Source of DHA (2007)
• Formulation of DHA omega-3 from Algae into Dairy Products (2006)
• Microencapsulated DHA Omega-3 from Algae for Food Fortification (2006)

• Cross-Linked Resistance Wheat Starch: Properties and Food Applications (2008)
• Pregelatinized Resistant Wheat Starch: Properties and Food Applications (2008)

• Formulating For And With Steam Injection Processing
• Ingredient Functionality in UHT and HTST Products

• Functional Uses for Goat's Milk (2009)

• Prebiotic, High-Fiber White Bread with Natural Resistant Starch and Soluble Fiber for Digestive Health (2009)
• Formulation of Reduced Calorie, High Fiber Sweet Baked Goods with Soluble and Insoluble Fiber (2008)
• Solving Texture Challenges - Innovating New Textures and Maintaining Texture and Quality in the Face of Rising Ingredient Costs (2007)
• Formulating with Soluble Fiber: Functional and Nutritional Benefits (2006)
• Clean-Label Consumer Trends
• Delivering Healthy Benefits of Omega-3 Without Sacrificing Taste

• Using the Latest Consumer Trends for New Product Development Success (2009)

• Food Industry Trend Spotting: "The Baby Boom Effect" (2008)
• Challenges to GM Food Product Development (2008)

• Use of Antimicrobials and Antioxidants in Food Products (2007)
• Food Labeling Challenges (2007)

• Enhanced Function & Health with High Fiber Brans (2008)

• Prepared Meals Made Healthy by Fortifying with Omega-3 (2007)
• Omega-3 Fortified Beverages (2006)
• Omega-3 Fortified Confection Products (2006)
• Long Chain Omega-3 Fish Oil & Baking
• Formulation of Omega-3 Powder into Confection Applications
• Formulation of Omega-3 Powder into Dairy Applications

• Cranberries - Your Fruit Solution! (2009)

• Long Chain Omega-3’s in Functional Foods (2009)
• Are Omega 3's Becoming a Household Word? (2009)
• Formulating Functional Foods with Long Chain Omega-3s (2007)
• Ocean to Plate: The “Nuts and Bolts” of Formulating with Long Chain Omega-3s EPA & DHA (2007)
• Omega-3s in Functional Foods (2006)
• Long Chain Omega-3 Fish Oil & Salad Dressings
• Long Chain Omega-3 Fish Oil & Yogurt

• Isomaltulose: The Better Energy

• Nutritious Smoothie Cakes (2008)
• Fat Reduction like Never Before. New Emulsifier System for Chocolate Production (2008)
• Reformulate Industrial Cake Recipes Using an Instant Cake Emulsifier in Powder Form (2008)
• Fat Reduction Like Never Before. New Emulsifier System for Chocolate Production (2008)

• Effectiviness of Starches in Gluten Free Applications (2009)

• New Research and Recipes for Reducing Starch Absorption (2007)
• Development of Baked Goods with a New Proprietary Fractionated White Bean Extract to Reduce Carbohydrate Absorption (2006)

• Umami! Using Exotic Mushrooms for Maximum Flavor and Consumer Appeal (2006)

• Fortifying Shelf Stable Products with Omega 3's (2008)
• Naturally Stabilized Omega 3 Flax System - Ingredients for Healthier Foods And Stronger Health Claims (2007)
• Omega-3 Labeling and Marketing Issues (2006)
• Flaxseed Gives an Omega-3 Boost to Beverages
• Flaxseed - Omega-3, Fiber & More

• Advances in Nutritional Ingredients for Shelf-life, Nutritional Category Focus and Process Application (2009)
• Shelf-Life Extension and Nutrition Ingredients (2009)
• New Water-Soluble Ingredients for Health and Energy (2009)
• New Emerging Ingredients (2008)
• Ingredient Applications Segmented by Age Demographics (2008)
• Functional Ingredients for Beverage Development (2008)
• Ingredients for Healthy Heart and Bones (2007)
• Preservation of Carotenoids (2007)
• Solubilization and Increased Bioavailability (2006)
• Carrageenan Solutions for Yield, Drip Loss, Improved Sliceability and Syneresis Control (2006)

• Phosphate vs. Phosphate-Free Meat, Poultry and Seafood Applications, What Works and Why (2006)

• Emerging Trends in Challenging Times (2009)
• Update on Emerging Food Trends (2008)

• The Embedded Consumer: Why the Inclusion of Consumer Opinions Advanced the Stage Gate Process in Product Development (2009)
• Kids Say the Darndest Things! - Incorporating Kids in Product Development (2007)

• Nutritious & Delicious: Mineral Enhanced Sports & Energy Beverages (2007)
• Safe and Delicious: Natural Preservation Systems (2007)
• Lactates in Meat and Poultry Products (2006)

• Where Great Health Tastes Great (2008)
• Great Taste and Wellness (2007)

• Reb A Sweetener Applications: Opportunities and Challenges to Product Formulation (2009)

• Culinology 101 (2009)
• Culinology® in the Kitchen (2008)

• Rice By-products Provide Natural Functionality (2009)

• Dextrin-Based Soluble Fiber: A Prebiotic Fiber with Functional Benefits in Beverage Systems (2009)
• Pea Protein: An All Natural Allergen-free Protein for Healthful Formulation (2008)
• The Use of Pea Protein as a Texture Improver in Reduced Fat Applications (2008)
• Dextrin Based Fibers In Healthy Gelato and Sorbetto (2008)
• The Use of Dextrin Soluble Fiber in Healthy Confectionery Products (2007)
• Development of Sugar-Free Grained Mints Using Disaccharide Sugar Alcohols (2007)
• New Approach to Making Sugar-free Grained Sweets (2006)
• New Innovations in Healthy Ice Cream Formulations (2006)

• Fortifying with Grapeseed Extract (2006)
• Formulating Low Carb and Low Glycemic Products

• You Want it WHEN???? Tools and Tricks to Speeding up the Design and Development Process (2006)
• "Who's Driving the Bus?" - Matching Concept Drivers to Product Drivers (2006)
• Getting Marketing and R&D Optimally Connected and Communicating

• Research and Development Tax Credits: The Hidden Treasure (2007)
• Improving Cash Flow by Claiming R & D Tax Credits (2006)

• Sensory Shelf Life Studies: What, Why, When and How? (2008)
• Outsourcing Analytical Testing (2008)

• Value-Added Prepared Foods: Growth Opportunities, Food Safety and Quality Challenges, and Technology Innovations and Solutions (2008)

• Yeast Extracts (2009)

• New Product Development Automation ñ Software to Manage Stage-Gate and Collaboration (2009)
• Product Lifecycle Management as a Key Innovation Driver (2009)
• Automating the Nutritional Claims Validation across the NPDI Process (2009)
• New Product Development Automation – Software to Manage Stage-Gate and Collaboration (2009)
• Regulatory Compliance Boundaries (2008)
• Formula Optimization and Nutritional Labeling - A Case Study in the Nutrition Industry (2008)
• Formula Optimization and Nutritional Labeling (2008)
• Regulatory Compliance Boundaries (2008)

• Confectionery Fortification (2006)
• The Function of Functional Foods (2006)
• Antioxidant Fortification
• Beverage Fortification
• Condition Specific Fortification

• Consumer Trends and Application Challenges in Developing Beverages for Baby Boomers (2009)

• Replacing or Enhancing Fruits, Nuts, or Chocolate with Lipid Based Delivery Systems (2007)

• Caramel Color 101

• Food Quality and Safety Challenges for Product Development (2006)

• Benefits of Combining Soy Proteins with Dairy Ingredients: Flavor, Function, Nutrition, and Sustainability (2008)
• The Role of Soy Protein in Weight Management (2008)
• Soy Porteins - Applications & Functionality
• Usage and Functionality of Soy Protein in Beverage Systems
• Use and Functionality of Soy Proteins in Nutrition Bars and Snacks

• Calcium Carbonate: Fortification & Functionality in Dairy and Non-Dairy Beverage and Frozen Dessert (2007)
• Optimal Fortification with Calcium Carbonate (2007)

• Understanding Polyols in Bakery Applications: Issues and Opportunities (2006)
• Formulating Dairy Products With Polyols
• Polyols - Issues and Opportunities

• Digestion Resistant Maltodextrin As a Source of Dietary Fiber in High Fiber, Sugar-Free, Low Calorie Beverages (2008)
• Digestion Resistant Maltodextrin: Novel Water Soluble Dietary Fiber (2008)
• Dietary Fiber: Issues & Opportunities
• Water-Soluble Dietary Fiber for Fortificatioin of Beverages

• Formulating Functional Oat Fiber in Cookies, Crackers, and Snacks (2008)
• Functional Oat Fiber in Cookies, Crackers, and Snacks (2008)
• Nutritional and Functional Benefits of Soy Fiber in Various Food Systems (2007)
• Functional Insoluble Fibers in Foods for a Healthy Lifestyle (2006)
• Using Fibers in Beverages for Functional and Health Benefits (2006)

• Flavorings for Organic Products (2007)

• Binders to REBALANCE Cereal Bar Nutrition
• Functional Attributes of Liquid, Dry, and High Intensity Sweeteners and Sweetener Replacements
• The Use of Lipophilic Starch to Stabilize Salad Dressing Emulsions

• How to Formulate Food Products for the Halal Market (2008)

• Novel Replacement for Gum Arabic in Coatings (2009)
• New Hydrocolloid Technology = Time on Your Side (2009)
• New Emulsifier to Add to your Toolbox (2008)
• Innovations in Dressings, Sauces & Dips (2007)
• Stabilization of Organic Dairy Products (2006)
• Take the Mystery Out of Stabilizers in Novelties (2006)
• Hydrocolloids & Stabilizer Systems
• Hydrocolloid Overview: Gum Arabic, Modified Gum Arabic, and Cellulose Derivatives

• The Use of Nutritive Sweeteners in New Product Development (2007)

• Developing a Sensory Resource to Monitor Quality (2006)
• Sensory Evaluation's Role in the Alternative Supplier Approval Process (2006)
• Product Development from a Sensory Perspective
• Sensory Resources for Defining and Mapping

• Fruit Solutions: Formulating with Fruit Ingredients (2009)

• Plan Your Oils Future Today: Formulating with Enhanced Soybean Oils (2007)
• Enhanced Soybean Oils: Traits for Improving Product Functionality & Human Health (2006)

• Overcome These 7 Product Development Challenges Naturally (2009)
• Non-Thermal Concentrates: Formulating for Health and Wellness (2009)
• Non-Thermal Concentrates – Next to Natural (2008)
• Navigating and Adapting Current Ethnic Food Trends (2008)
• Natural Ingredient Solutions for the Dairy Industry (2008)
• Innovative Solutions to Successfully Navigating Current Food Trends (2007)
• Culinary Innovations (2006)

• How to Reduce Saturates in No Trans Fats and Oils (2007)
• Lowering Saturated Fat without Compromising Functionality (2006)
• Fats and Oils
• No Trans for 2006 and Beyond
• Salad Dressings, Sauces, and Mayonnaise - Industry Trends and Future Changes

• Beyond Plain Vanilla - New Options for Food and Beverage Developers (2006)

• The Stevia Trend: Formulating with this Unique Sweetener (2009)
• Natural Colors: Health Benefits and Application Guidelines (2008)
• Keep Going: Formulating Foods & Beverages for Sustained Energy (2007)
• Correlating Health and Nutrition to Your Beverage Brand (2007)
• Predicting "What's Next" in Functional Beverages (2006)
• Examining the Health Benefits of Tea Catechins (2006)
• Coenzyme-Q10
• Cosmeceuticals: The Marketplace

• How Taste Modifiers can Address the Top Issues in the Food & Beverage Industry: Cost Savings, Heart Health & Weight Control (2009)
• Taste Matters When Creating Healthy Foods: Understanding How Taste Modifiers Work (2008)

• Coffee On Demand & Ingredient Extracts (2008)

• Fiber as a Functional Ingredient (2008)