18th Annual BCFT Suppliers Night Seminars
Date: Wednesday February 29, 2012 Location: Delta Hotel and Conference Centre, Burnaby BC
Registration
Pre-registration before February 15, 2012 is required to reserve a spot in these free seminars; space is limited to 20 people per seminar. Register now with Thu Pham via email.
Seminar A: The Texture Revolution™
Speaker: Kimio Tsuchiya, Strategic Account Manager Presenting company: TIC Gums Time: 2:30 - 3:30 pm Room: Firenze
The true importance of texture is frequently overlooked in the early stages of food product development. What's been missing until now is a systematic approach to achieving target texture that works well in consumer sensory evaluations... and one that uses language precise enough to be relevant in a product development environment.
The Texture Revolution™ from TIC Gums is a new tool that allows you to plan and manipulate textures in your food products to improve consumer acceptance. It includes a powerful vocabulary for describing the textural attributes you want to achieve in new or reformulated food products. The lexicon is extensive and addresses important texture issues through the whole sensory experience with a food product, from the first look through swallowing.
Kimio Tsuchiya, MSc., is Strategic Accounts Manager at TIC Gums and works in North America and overseas at the forefront of stabilizer applications. Kimio has over twenty years of experience working in the food industry and assisting customers with formulating successful products.
Seminar B: More than Meets the Eye - Colour Measurement for Food and Beverage Applications
Speaker: Neil Howard, Colour Technical Specialist Presenting company: Folio Instruments Inc. Time: 2:30 - 3:30 pm Room: Venezia
The colour of a food or beverage product is the primary attribute that consumers consider in making purchasing decisions, and food and beverage manufacturers often overlook colour.
The seminar focuses on the theory and practical aspects of measuring food colour, giving an overview of the different colour technologies available, an introduction to basic colour theory, and how to achieve better precision and accuracy when measuring food colour. Neil has considerable industry experience and will focus on and discuss different colour applications in the food industry.
Folio Instruments has been Canada's leading supplier of scientific instruments for over 20 years, providing innovative solutions for physical and elemental test applications - Folio Instruments offers a full range of scientific instrumentation. Folio offers a strong support network with a professionally trained sales team and 5 offices with service engineers, enabling a quick local response across Canada.
Seminar C: Starchology™ and Texture
Speaker: Hamid Aliee, Senior Technical Service Specialist Presenting company: National Starch Food Innovation Time: 3:45 - 4:45 pm Room: Firenze
Get a fundamental and practical knowledge of one of the key ingredients in foods. This presentation will cover fundamental structure, chemistry, modifications and functional properties of various types of starches for creating target texture. This presentation will help you to understand the factors that should be considered when choosing and using starch based texturizing ingredients in food applications.
Hamid Aliee is a Senior Technical Service Specialist with Corn Products Inc./Casco/National Starch with over 15 years of experience in the food industry. As part of the Customer Solutions & Product Innovation team at National Starch he works closely with R&D teams providing technical assistance that can range from enhancing product texture and nutrition to troubleshooting and starch technology training. Hamid has previously held positions at The University of Guelph, Givaudan Canada Co., and Kellogg's USA. He holds a B.Sc. in Food Science from University of Guelph.
Seminar D: From Astragalus to Zeodary - Natural Extracts for Food and Beverage Formulations
Speaker: Armin Prahst, Technical Director Presenting company: Teawolf Time: 3:45 - 4:45 pm Room: Venezia
Armin will focus on offering a full 360° tour of natural extracts and botanicals. The seminar will cover the different types of extracts available, the various extraction methods, and the applications of extracts and botanicals in food, beverage and nutraceutical products.
Teawolf is a next-generation ingredient manufacturing company dedicated to servicing the constantly evolving food and beverage industry and is based in Pine Brook, NJ, USA. The company offers a broad range of high quality products, from the signature tea and wolfberry products, to a line of vanilla and chocolate extracts and distillates, to a wide range of botanical extracts and specialty products.
Armin Prahst, MSc., is Technical Director of Teawolf and has over 20 years of experience in the natural extracts business. Armin has a MSc. from UBC and previously held senior positions at Granville Island Brewing, RJ Spagnols and Spagomed where he is President and owner.