Short Course

Formulating to Attain Health and Wellness Initiatives

March 16-18, 2010
Hilton Suites Phoenix, Phoenix, AZ 85012 U.S.A.

Registration extended until March 8.

This course will focus on the key areas of formulation for the health platform. Although the focus will be on baked products, for many healthy technologies, the solutions can be translated to other market segments such as sodium reduction, selection and incorporation of fiber, and how to use functional ingredients to deliver key marketing claims such as good source, excellent source.

Health and wellness are key market drivers for the food and beverage industry. Consumers are demanding value for their purchase dollars, which includes a focus on health, for the boomer, the school-aged children (k-12), and the millennial. The demands include a variety of areas of focus with regard to wellness. Food manufacturers are now driven to look at a number of health and wellness platforms: gut-health from prebiotics and probriotics; a quest for calcium and vitamins to drive bone health; calorie reduction including discrimination of sweeteners to maintain blood sugar and a healthy body mass; incorporation of functional ingredients for brain and eye development and maintenance; and utilization of ingredients for satiation. Consumers want to be healthy now and maintain it for the long term. They recognize the strong association of food with key areas of health focus. According to NMI in the May 2009 issue of Food Product Design, the health and wellness industry will be relatively stable over the next five years at approximately 7% growth each year.

All participants will receive comprehensive written notes to supplement the oral presentations.

Who Should Attend?

This course is particularly suited for scientists, application specialists, and technical managers who are, or expect to become, involved in baked goods with added health benefits, including product development, quality assurance, and process supervision. It will be equally helpful for non-technical managers who need a basic understanding of the functional ingredients available in health and wellness.

Course Directors

Barbara Bufe Heidolph
Principal, ICL Performance Products, LP, St. Louis, MO, U.S.A.

Eric Shinsato
Corn Products International, Westchester, IL, U.S.A.

Course Faculty

Amy Alderton, Watson Inc., West Haven, CT, U.S.A.
Joyce Baird, Nu-Mega Ingredients, Chicago, IL, U.S.A.
Trust Beta, University of Manitoba, Department of Food Science, Winnipeg, MB, Canada
Tony Cantu, iTi Tropicals, Inc., Lawrenceville, NJ, U.S.A.
Julie Cox, General Mills, Minneapolis, MN, U.S.A.
Ivy Clarke, Kraft Foods, East Hanover, NJ, U.S.A.
Mary Ellen Camire, University of Maine, Department of Food Science & Human Nutrition, Orono, ME, U.S.A.
Rick Francolino, Corn Products International, Newark, DE, U.S.A.
Brinda Govindarajan, Kellogg Company, Battle Creek, MI, U.S.A.
Laura Hansen, General Mills, Minneapolis, MN, U.S.A.
Kate Jacobsen, Daniso USA, Inc., New Century , KS, U.S.A.
Janice Johnson, Cargill, Inc., Salt Business Unit, Hopkins, MN, U.S.A.
Len Marquart, University of Minnesota, Department of Food Science and Nutrition, St. Paul, MN, U.S.A.
Penny Martin, Sensient Colors Inc., St. Louis, MO, U.S.A.
Maryellen Molyneaux, Natural Marketing Institute (NMI), Harleysville, PA, U.S.A.
Cristina Munteanu, GTC Nutrition, Golden, CO, U.S.A.
LynnRae Reis, Gluten-Free Creations Bakery, Phoenix, AZ, U.S.A.
Sarah Roller, Kelley, Drye and Warren LLP, Washington, DC, U.S.A.
Erika Smith, General Mills, Inc., Minneapolis, MN, U.S.A.

Program

Tuesday, March 16
8:30 a.m. - 5:00 p.m.

The Big Mac Portion – Macro Ingredients and Strategies for Formulating

Introduction

Hot consumer trends in ingredients: An overview of consumer-driven market trends – Molyneaux

Whole grains: Options for formulating with whole grains and strategies to overcome challenges – Cox/Hansen

Fiber 101: Utilization of various fiber types and sources–Soluble, insoluble, resistant starch – Govindarajan

Formulating with polyols and high intensity sweeteners for the same flavor, same texture, but healthier bakery products – Francolino

How selection of fat relates to the healthiness of a product–Options for attaining targets and future considerations – Speaker TBA

Cooking demonstration: Incorporation of whole grains and other ingredients–Creative ways to overcome the challenges – Speaker TBA

Salt and sodium reduction: Why all the fuss? – Johnson

Strategies for sodium reduction – Heidolph

Nutrition 101: Steps in formulating with vitamins and minerals – Alderton

Recap and adjourn

Wednesday, March 17
8:30 a.m. - 5:00 p.m.

Functional Ingredients – It Takes a Team to Build the Knowledge

Ingredients for better-for-you baked goods – Heidolph

Prebiotics: How to formulate with prebiotics to attain digestive system benefits – Munteanu

Healthful benefits of antioxidants–Both synthetic and natural sources – Beta

Power fruits – Cantu

Phytonutrients and color – Martin

Energy: Formulation strategies – Beyond the beverage aisle – Alderton

Omega-3s – Sources, broad-based benefits, and formulation guidance - Baird

Proteins: More than just structure builder – Sources, benefits, satiety - Smith

Pulses: A novel ingredient source for protein and fiber – Beta

Understanding the health benefits of probiotics – Jacobsen

Gluten-free baking: Market challenges and solutions – Shinsato

Case study in gluten-free baking – Reis

Recap and adjourn

Thursday, March 18
8:30 a.m. – 4:00 p.m.

The Bigger Picture – Global Concept Considerations

Regulations update: The health and wellness market segment – Potential changes, USDA dietary guidelines for 2010, and labeling – Roller

Weight management: Existing strategies and a look into the future – Speaker TBA

Strategies to increase satiety – Camire

School nutrition: Challenges and opportunities – Marquart

Portion control as a strategy to aid in healthy eating – Clarke

Calorie control: Maintaining blood glucose levels – Speaker TBA

Overview of new products – Speaker TBA

Recap and adjourn

Program is preliminary and subject to change

Hotel Information

Hilton Suites Phoenix
10 East Thomas Rd.
Phoenix, AZ 85012 U.S.A.
Telephone: +1.602.222.1111
Fax: +1.602.265.4841

Rate
$159.00 per night

Reservations: Mention or use convention/group code ‘AAC’ to receive special rate.
Reservation Deadline: February 19, 2010
Toll Free Telephone Reservations: +1.866.866.8108
Website:www.phoenixsuites.hilton.com

AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel by telephone, fax or through the web site. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.

Directions to Hilton Suites Phoenix
From Phoenix Sky Harbor International Airport
Distance from hotel: 7 mi. Drive time: 11 min.

Driving Directions: Take I-10 West to 7TH Street Exit; veer right. Go left onto McDowell and right at 3rd Street. At Thomas (1 mile) turn left; after two blocks you will see the Hilton Suites on the northeast corner of Central Avenue and Thomas Road.

Parking at the Hilton Suites Phoenix
Self Parking: $11.00 per day
Valet Parking: $16.00 per day

Using the Metro
Trains depart the station every 10 minutes during weekday peak hours and every 15-20 minutes outside of peak hours and weekends. The Hilton Suites is conveniently located adjacent to the Thomas/Central Station. Take Metro from Sky Harbor Airport to the Thomas & Central Station. The Hilton Suites is conveniently located adjacent to the Thomas/Central Station. Trains depart the station every 10 minutes during weekday peak hours and every 15-20 minutes outside of peak hours and weekends.

Registration and Fees
Register by March 8
Course Fee
$1025 AACC International Member
$1055 Nonmember

Join AACC International and SAVE!
Course ($1025) + Membership ($100) = $1125

Registration Information: Cancellations received at the AACC International office on or before March 8, 2010, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notice of cancellation received after March 8, 2010, will not be eligible for a refund or credit. A replacement delegate may be sent at no charge. AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by March 9, 2010. If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, AACC International is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. AACC Intl. continuing education programs are conducted in a nonsmoking environment.

Click here for registration form.

Mail or fax completed form and payment to:
Sue Casey, Registrar AACC International
3340 Pilot Knob Rd., St. Paul, MN 55121 U.S.A.
Fax: +1.651.454.0766

Questions?
AACC International Headquarters contact:
Tressa Patrias, tpatrias@scisoc.org, +1.651.994.3851

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