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