Need Tips and Tactics to Formulate a Food or Beverage?

Come to Prepared Foods' R&D Conference. Here are just a few of the non-commercial, educational seminars to be presented. For more information, see page 124 this issue or visit PreparedFoods.com and click on 2005 R&D Conference.

• Fortification of beverages and foods with fat-soluble
  antioxidant vitamins and carotenoids
  
• Optimizing carrageenan in processed meat products
  
• Fats and oils/no trans for 2006 and beyond
  
• Tagatose, a low-calorie, low-glycemic functional sweetener
  
• Flavor delivery systems in baked goods
  
• Selection of calcium salts for calcium-fortified beverages
  
• Selection and use of confectionery acidulants
  
• Phosphorous, the forgotten nutrient?
  
• Selection of beverage acidulants
  
• What malted barley can do for pizza crust
  
• Formulation of omega-3 powder into sauces
  
• Formulating breads with malt ingredients
  
• Formulating with organic grain sweeteners
  
• Erythritol: A non-caloric, natural bulk sweetener
  
• Corn sweeteners 101
  
• Carbohydrates for controlled digestibility
  
• Unlocking flavor in natural and processed cheese
  
• Designing color systems for application
  
• Sweeteners 101
  
• Roasted and grilled vegetables
  
• Structure and function of food hydrocolloids
  
• Ingredients for food protection
  
• Meeting consumer challenges
  
• Difficulties in global flavor creation
  
• Microencapsulation
  
• Examples of natural color solutions
  
• Vegetarian solutions to emulsified sauces and dressings
  
• Effect of dough conditioner systems versus flour quality in baked goods
  
• A casein peptide with new properties
  
• Carotenoids for beverages
  
• Weighting agents for beverages
  
• Providing extended shelf stability in retorted beverages with minimal effect on heat penetration
  
• Optimizing nutrient system premixes in fortification of foods and beverages: An analytical perspective
  
• Development of custom nutrient system premixes and their role in product development
  
• Whey proteins in beverages
  
• Beyond fiber: Functional advantages of prebiotics
  
• Maintaining healthy weight with bakery products
  
• Formulation of omega-3 powder into dairy products

For more information, visit New Products Conference Page