Food Science Trends, Topics and Technologies

Prepared Foods’ annual R&D Seminars give attendees three dimensions in food and beverage trends, topics and technologies.

Let’s face it: movie theater 3D glasses aren’t fashionable eyewear. Nevertheless, a 3D motion picture experience would be disappointingly flat without them. For that matter, food and beverage industry scientists can expect an enriching, three-dimensional experience at Prepared Foods’ annual R&D Seminars event—with no special eyewear required.

There certainly will be lots of see and experience August 4-5, 2015, at the Crowne Plaza in Rosemont, Ill. (near Chicago O’Hare). The event features insights on several levels—including industry overviews, hands-on application labs, intimate technical sessions and an expo—for new perspectives.

Trend Talks

The two-day conference kicks off each morning with breakfast keynote presentations. It begins Tuesday, August 4, with “Consumers Speak: Give Us What We Always Eat...But Make It New!”

With more than 30 years of tracking consumers’ eating behaviors, The NPD Group knows that people today eat many of the same things from three decades ago. However, each generation looks for new, modern twists on classic foods and beverages. Darren Seifer, Food & Beverage Industry Analyst, US, will discuss what trends and tastes have remained steady—versus what changes are impacting research and development.

Wednesday morning’s breakfast keynote examines not so much what consumers are eating—but what they’re thinking as they make food decisions. That talk is titled, “Food Psychology, Effecting Consumer Choice. The Truth About Fats And Sweets.”

Presenting will be James Painter, PhD, RD, Professor and Chairman Eastern Illinois University, School of Family and Consumer Sciences. Dr. Painter believes many factors influence consumer food choices. Many people focus on strict regimens that restrict certain nutrients. However, most people are not aware of their volume of food consumption. This lack of awareness may lead to over-consumption and/or avoidance of nutritious foods. An energetic motivational speaker, Dr. Painter will discuss what consumers think about different types of fats and carbohydrates; examine the truth about each; and discuss how consumers’ outlook on fats and carbohydrates will change in the future.

Tech Time

Ready for science? After some information and inspiration from keynote speakers, R&D Seminar attendees can choose to attend some of the more than 40 technical sessions that apply directly to bakery and snacks, meat, beverages, prepared entrees and other categories. Likewise, Prepared Foods’ R&D Seminars will include a tabletop expo with more than 25 companies represented.

There also are hands-on “application labs”—each more than an hour—where attendees can literally dive deeper into new ingredient technologies. This year’s lab topics include:

Understanding Hydrocolloid Functionality and Developing Strategies to Solve Challenges Related to Physical Stability and Texture of Beverages
HO Removal Short Course
Iconic Flavor for Every Application
Sensual Nutrition: Formulating with Fats & Sweets
Texture is in the Mouth of the Beholder – Understanding the Impact of Mouth Behavior on Product Development
Using Honey to Sweeten New Product Development
Explore the Magic of Edible Glitter: Dream in Color

Research Chefs Association members also are encouraged to attend R&D Seminar courses in exchange for continuing education hours and Culinology degree credits.