Announcement: Nov. 9th 2017 – Special Screening of Food Evolution narrated by Neil DeGrasse Tyson

This IFT-funded documentary explores food related challenges we face globally, the critical role that science will play in addressing them, and the public perceptions and misconceptions involving the science of food.  This film is intended to contribute to a rational conversation about science, facts, and food. When: Thursday, November 9th, 2017 5:15 – 6:00pm  Mingle and ask a professional your FSMA and Development questions 6:00 – 735pm  Movie screening Only $5.00 Where: Joseph Smith Memorial Building, Wasatch Room    15E South Temple  Salt Lake City Please RSVP by November 7th:   christinabeer@comcast.net  ...

Announcement: “Confectionery Night” – Wednesday, Nov. 2nd 2016 – “Added Sugars”

Please download this flyer –> 2016 Confectionery Night Flyer “Confectionery Night” (Spouses and significant others are welcome) Wednesday, November 2nd, 2016 Batory’s …. Melissa Riddell and Tom Tang “Added Sugars” 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...