A growing body of research continues to elucidate the relationship between spice consumption and mood enhancement. Specific spices, such as saffron and capsicums, contain bioactive compounds which have been associated with serotonin-boosting properties and pain-relieving effects, alleviating symptoms of depression and anxiety.
While research on spice consumption and mood is ongoing, incorporating these flavorful ingredients into one’s diet could offer a natural and complementary approach to supporting mental well-being. Moreover, spices have been demonstrated to promote healthy eating patterns by adding flavor without added sodium or sugar. By making healthy meals more enjoyable, spices contribute to sustainable dietary habits, fostering overall well-being
Laura Shumow works with ASTA staff and the ASTA Board of Directors to set the association’s strategic direction and execute the organization’s goals. Her key focus areas are regulatory advocacy, issue management, and navigating challenges related to the supply chains of food ingredients.
Enzymes play a vital role in enhancing nutrition and wellness in plant-based foods like fruit juice, plant-based cheese, milks, and meat alternatives. In fruit juice, enzymes like invertase convert sucrose to glucose and fructose, reducing sugar content while preserving nutrients.
Proteases in plant-based cheese increase protein digestibility by breaking down plant proteins into smaller peptides. Enzymes such as proteases and carbohydrases improve solubility and functionality in plant protein milks by breaking down complex proteins for better quality.
For meat alternatives, enzymes enhance taste and texture, mimicking meat's texture and reducing salt while improving cardiovascular health. Overall, enzymes improve nutritional profiles, taste, and quality in plant-based foods, encouraging healthier dietary choices.
Monica is a food scientist at Amano Enzyme. She received a B.S. Degree in Food Science from the Alabama Agricultural & Mechanical University, and a MS Degree in Public Health Food Microbiology from Tennessee State University. Currently, she is a part of the R & D department where she works with customers to develop new enzyme applications.
Minghong holds a MS degree in food science from Gifu University in Japan. She is now a Scientist at Amano Enzyme, with over six years of experience specializing in enzyme research and food applications, with a particular focus on sugar and carbohydrates. She has played a key role in developing enzyme solutions that optimize the processing and nutritional impact of carbohydrates and sugars in food products
As obesity and diabetes rates climb in North America, consumers are increasingly scrutinizing the nutritional content of their food choices, opting for healthier options. With the growing consumer focus on healthy eating, reduced-sugar products, especially in the bakery category, are on the rise.
In this session, we will touch on front-of-package label regulations rolling out globally and how we expect that will impact the current market. We will then dive into the many complexities of replacing sugar in bakery formulations. Including a review of the different functionalities of sugar in baked goods, and what ingredients can be used to mimic these functions in sugar-reduced products.
We will also cover strategies on combining different ingredients to get the best replacement for flavour and functionality possible. Attend this session to learn how to formulate the best-tasting, sugar-reduced baked goods so consumers can enjoy a sweet treat without the negative health impact.
Michelle has a Food Science background and has been in the industry for 8 years, with a focus in R&D. In her current role, as the R&D Technical Lead for Caldic’s Trusol brand of specialty and functional systems, Michelle focuses on the development of solutions and providing technical support to various customers across North America. Her main area of expertise is in bakery applications
The integration of AI and data analytics in quality management can dramatically improve food safety, quality, and compliance, revolutionizing the food and beverage industry.
Traditional quality management processes—such as setting compliance standards, training teams, verifying activities through data analysis, and conducting audits—are becoming more accurate, efficient, and effective with the help of advanced technologies. Companies like Innova-Q and World of Auditing offer innovative AI and data analytics tools and approaches that dramatically enhance current quality management approaches.
In this session, participants will gain insights into the practical applications and benefits of new technologies in quality management and auditing. By understanding the potential of AI integration, attendees will be better equipped to navigate the complexities of modernizing their quality assurance processes.
With over 20 years in Product Quality leadership, Dr. Dickinson held key positions at Walt Disney World, Mondelez International, Mars Wrigley, Danone, and Sargento Foods. Founding Innova-Q, she integrates Quality across functions, leveraging data science for transformative change.
Her vision: data-driven insights for unparalleled efficiency, reliability, and excellence in Product Quality.
Marc Cwikowski is co-founder and managing director of World of Auditing (www.worldofauditing.com). He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, SGS, The Coca-Cola Company, and Danone. Marc brings international experience in innovation, quality assurance, and food safety. World of Auditing is active internationally and provides customized solutions to improve auditing skills, optimize audit strategies and programs, and enhance governance.
The meat industry is frequently highlighted as a focal point for sustainability goals due to its role as one of the top contributors to greenhouse gas emissions worldwide. For food producers, sustainable production means implementing changes across the product life cycle to reduce the overall environmental, social, and economic impacts.
In this session, we will delve into innovations that have the potential to transform the meat industry starting from the farm level, encompassing resource management, AI utilization, and advancements in feed technology.
We’ll then extend our discussion through the steps of processing, transportation, distribution, and packaging. Finally, we will consider new technologies to help extend the acceptable shelf life of meat products and reduce waste.
Corene is a Ph.D Food Scientist with over 10 years in the food and beverage industry. In her current role as Technical Development Manager at Brenntag, Corene draws on her technical expertise and awareness of market trends to offer customized solutions to complex formulation issues.
Corene is passionate about creating functional foods and customer-friendly labels to help clients achieve their goals.
While media headlines inundate us with stories on the shortcomings of ultra-processed foods (UPF), meaningful definitions have yet to be established. What are UPFs? Are they inherently poor nutrition?
To help move us beyond the polarizing rhetoric, Dr. Rachel Cheatham will break down the many aspects of UPF - from the definitions to the researched health outcomes. Let's close the gap between food science and nutrition science so that mindful processing can help unlock the power of positive nutrition.
Dr. Rachel Cheatham leads Foodscape Group, LLC, a nutrition strategy consultancy based in Chicago, IL, USA. As a navigation partner, Rachel helps companies conceptualize, position and market healthier foods and beverages in the global marketplace.
Rachel holds a PhD in nutritional biochemistry from Tufts University, where she is an Adjunct Assistant Professor. She has been a commercial TV producer, Director at the International Food Information Council, and Senior Vice President at the global PR firm Weber Shandwick. She is a Professional Member of the Institute of Food Technologists and a member of American Society of Nutrition and Academy of Nutrition and Dietetics.
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