R&D Applications Seminar Chicago
When: August 16-17, 2016
Where: The Westin Lombard, Lombard, Ill.
Who: Event designed for food, beverage scientists
Details: www.rdseminarchicago.com

Teaching professionals realize there are different ways in which students learn. There also are different types of learning environments. And after one of the industry’s largest annual exhibitions, food and beverage formulators can find a more intimate, unique learning opportunity at Prepared Foods’ annual R&D Applications Seminar Chicago.

The August 16-17 event is specifically designed for bench chemists and other food scientists—as well as corporate chefs wanting to learn more about ingredient technology. The R&D Applications Seminar features more than 40 non-commercial technical sessions with separate tracks dedicated to specific product applications (bakery, dairy, beverages, etc.) ingredients (i.e., starches, gums, flavors, spices, colors, pulses) and trends (health, allergens, sugar reduction, non-GMO, etc.).

Likewise, there as many as four types of presentations; including an opening industry keynote address, technical talks, face-to-face supplier exhibits and “hands-on” application labs where participants often can taste, touch and try new ingredients.

This two-day program will draw as many as 200 food scientists from all food and beverage sectors. Moreover, there’s very little walking between sessions inside The Westin Lombard, Lombard, Ill., and the hotel itself is conveniently located in Chicago’s western suburbs, in between the city’s O’hare and Midway airports.

Ready to Listen, Learn?
Prepared Foods’ program begins on the morning of Tuesday, August 16, with an opening keynote address by Lynn Dornblaser, a Director of Innovation Insights with Mintel Group’s Chicago office.

A global insights leader, Mintel routinely analyzes and reports on new finished product trends and tastes. As an exclusive for Prepared Foods, Dornblaser steps back to look at the actual ingredients and ingredient trends driving finished product activity. Why have certain ingredients emerged to take the spotlight? What new ingredients may be driving trends in 2017? Dornblaser uses Mintel’s exclusive retail and foodservice research—and even global insights—to look at the immediate past, present and future.

Here’s a look at some of the many technical presentations, by subject area.

Sugar Reduction / Beverages
- “Plant Protein and Prebiotic Fiber to Increase Total Protein, Reduce Sugar and Calorie Content in Coffee Beverage Systems
- “Taste Improvement Solutions in Sugar-Free or Reduced Beverages”
- “Quenching Your Thirst for Beverage Innovation”
- “Beverages: Practical Approach to Matching, Calculating and Concentrating”

Natural Ingredients / Certified
- “Including Pulse Flours in Baked Products”
- “Replacing FD&C Colors in Beverages and Confections with Beta-carotene and Apocarotenal”
- “Formulating with Pulse Ingredients”
- “Non-GMO: Consumer Preferences, Market Trends and Question of Supply”

Healthy Snacking
- “Meeting Market Demand for Healthier Snacks: Higher Protein & Minimally Processed”
- “Vegan Alternatives for Snacking: Formulating Dairy-Free Cheese, Egg-Free Dressings and Gelatin-Free Jelly Sweets with Modified Potato Starches”
- “Sensual Nutrition”

Flavors
- “Iconic Flavor for Every Application”
- “New Enzymes for Flavor Applications”
- “Exploring Culinary Destinations”
- “Tracking Sriracha’s Rise to Popularity and Predicting the Next Trends in Spicy Flavors”
-“Use of Authentic Cooking Method Flavors”