Please download this flyer –> 2016 Confectionery Night Flyer
(Spouses and significant others are welcome)
Wednesday, November 2nd, 2016
Melissa Riddell and Tom Tang
How do we decrease them in our products?
Melissa graduated from the University of Florida with a BS degree in Food Science &
Human Nutrition in 2000 then completed her MS in Food Science. Melissa has worked on
pan spray release applications, liquid fats/ oils, shortenings, corn starch, corn syrup, salad
dressings, battered & breaded seafood, cream based dips, and other frozen food applications. At Tate & Lyle she worked on out-of-box concepts, formulation/ processing troubleshooting, innovative ingredient technology from beverages to flypaper. Her primary focus became bakery (including pastries, fillings, icings, and breads) but also worked on sauces/dressings/soups, and coatings for freezer, fryer and snacks. Melissa joined Batory Foods in 2014 as a member of the Batory Nutra sales team and has since assumed the role of Technical Service Manager.
When formulating any application with a nutrition strategy in mind, there are many factors that must be taken in to consideration before getting started: consumer interest, consumer acceptability, eating quality, shelf life, regulations,processing conditions, etc. When we look at decreasing sugar in confection applications specifically, the challenges are increased due to the need for general functionality such as crystallization, moisture management, and sweetness profile. Decreasing added sugars via high potency sweeteners, polyols, soluble fibers, fruit powders and concentrates,and nutritive sweeteners will all be discussed from a general formulators perspective keeping the consumers perspective including tolerance concerns and price demands in mind.
Where? Joseph Smith Memorial Building, 15 East South Temple, SLC, Free underground parking
(enter from South Temple, pick up validation card at the meeting)
Time: 6:00-6:30 PM Registration & Networking- Wasatch Room 10th Floor
6:30-7:15 PM Dinner Gourmet Traditional Buffet
7:15-7:30 PM Announcements
7:30-8:15 PM Speaker
8:15-8:30 PM Questions, door prize drawings
Cost: $23.00 for RSVPs, $16.00 for students RSVPs, $25 at the door
(Dinner has been generously subsidized by IFT Bonneville Section)
Please RSVP by Tues, October 27th using one of the following methods:
• Contact Christina Beer (AACT) at firstname.lastname@example.org or text to (801-230-3317)