BCFT Suppliers’ Night 2021 Update
Due to COVID-19, BCFT held multiple online virtual webinars as our 2021 Suppliers' Night. Please enjoy recorded versions of these events below!
Wednesday, Feb 17, 2021 | 2:00 - 3:00pm PST
Title: Food Preservation in a Clean Label Era
Presenter: Chauncey Dixon, Vice President
Summary: There are various challenges faced when searching for the right preservative in natural applications. This presentation will highlight current market trends and discuss clean label ingredients and their utility in food safety and shelf-life extension. Gain insight into the research Galactic Innovation Campus is conducting focused on naturally fermented solutions in food. Attendees will leave with a better understanding of what consumers look for when it comes to clean label preservatives.
Wednesday, Feb 17, 2021 | 3:00 - 4:00pm PST
Title: Food Fortification For Today, Tomorrow and Beyond
Presenters: Reena Mistry, Customer Development Manager
and Jessica Cusovich, R&D Specialist, Nutrition
Summary: COVID-19 has made consumers painfully aware of how vulnerable they are to illness and is pushing them to re-evaluate their diets & lifestyles. Rediscovering their health means they will be placing a much bigger emphasis on immunity for the long term. Immunity support not only comes from natural foods, enrichment and fortification of food products are playing a much larger role in consumers’ lives than ever before. This is where we are today, but where will we be in 2030? How do we achieve on-going health and wellness through fortification? Caldic will walk you through consumer trends today and what they may look like 10 years from now. A technical approach to fortification follows including regulatory requirements. Join us for an interesting look in to the future of health and wellness.
Wednesday, Feb 24, 2021 | 2:00 - 3:00pm PST
Title: Clean Label, Multi-functional Citrus Fibers Improve Meat and Dairy Alternatives
Presenter: Dr. Brock Lundberg, Ph.D. President of R&D and Applications,
Brian Nickerson, R&D Manager, Quadra
Summary: Not all citrus fibers are created the same. Some citrus fibers are produced using a clean, physical process which result in high water holding and emulsification properties. This dual functional fiber stems from the unique composition containing intact pectin, insoluble fiber and protein. As a result, citrus fiber provides stability, improved texture and full body mouthfeel in dairy alternatives. And in meat substitutes, citrus fiber enhances juiciness, binding, and improves meat-like texture. Ultimately, this natural fiber can be labeled as citrus fiber, dried citrus pulp or citrus flour which clean up food label declarations. This session will provide an overview of citrus fibers and demonstrate a few case studies on how it benefits specific plant-based applications.
Wednesday, Feb 24, 2021 | 3:00 - 4:00pm PST
Title: Comparing Viscosity Results
Presenters: Emil Cocirla, Service Manager and Senior Application Specialist
Summary: Often viscosity results are shared between departments within the same company, different companies, or material suppliers and end users, and at times the same material appear to have a different viscosity when compared to a previous measurement although no changes in the material are suspected. Our presentation will refer to measuring the dynamic viscosity using a rotational viscometer/rheometer and what are the main factors that could influence the measurement result. We will cover the Newtonian and non-Newtonian behaviours, how to identify them, what parameters are important when measuring viscosity, and how to effectively compare measurements taken by various parties, even if different equipment is used.
Chauncey Dixon is Vice President at Galactic Inc. He oversees the North American operation for Galactic which is a bio-fermentation technology firm specializing in all-natural food preservatives headquartered in Belgium. He is a fermentation expert with over 25 years’ experience in the food industry. He currently sits on the University of Wisconsin Advisory Board. His previous speaking engagements include speaking at conferences such as IFT, IPPE, and AMI.
Jessica is an R&D Specialist at Caldic, focusing on Nutrition. She supports formulation development and provides custom solutions, drawing from her 12 years of experience at Caldic and educational Undergraduate background in Food Science and Masters in Human Nutrition.
Reena has been with Caldic Canada for over 5 years and is responsible for Western Canadian Sales for the Sweet & Dairy Business Unit. Recently, Reena has also been involved with Caldic’s Marketing team. Reena is a Certified Food Scientist with previous experience as an R&D Platform Manager at Daiya Foods. Prior to Daiya, Reena was completing her M.Sc. in Food Science at the University of British Columbia.
Dr. Brock Lundberg
Dr. Brock Lundberg is the Division President of R&D and Product Applications at Fiberstar, Inc. Dr. Lundberg’s master’s thesis and dissertation topics included development of process technology used for creating functionality from natural plant materials, including citrus fiber, which became the foundation used to create and understand Fiberstar’s Citri-Fi products.
Brian Nickerson graduated with a BSc from the University of Waterloo; he has been in the Canadian food industry for over 35 years in a Research and Development role. Currently the R&D Manager for Quadra Ingredients who are custom blenders of unique seasonings and functional blends for the food industry.
Emil Cocirla has been providing rheological services and solutions for several years to customers Canada-wide. He has been working for over 25 years with one of the leading viscosity equipment providers, Ametek/Brookfield.
Currently Emil is Service Manager and Senior Application Specialist with Can-Am Instruments at their Oakville, ON office.