Learn about the latest trends at Nutracon ?05
A wealth of food application technologies and processes will be on show at the Nutracon and SupplyExpo conferences in Anaheim, California, this month.
The Nutracon conference showcases the latest growth categories of interest to product developers, and alongside the main programme is a new value-added track for the bakery sector..
In addition, the conference will feature two keynotes addresses, scientific poster sessions, the new ingredients showcase, a tech transfer centre, networking opportunities — and of course the NutrAward 2005 competition.
The Nutracon tracks include: The New Lesser Evil Foods, Functional and Fortified Food Bioactives, Functional Confectionery, The Future of Organics, Natural Personal Care, New Ingredient Science and the Global Market Review. Click here for a conference overview.
Category driver tracks
Consumer acceptance of the low-carb lifestyle has given way to a new category for companies seeking a way to reposition their brands as more healthful. Enter the New Lesser Evil — foods lower in carbs and without trans fats, high fructose corn syrup and other problematic ingredients. Will the category evolve from its low-fat and low-carb beginnings to a more general health and wellness position as a new generation of products hits the market?
Functional & Fortified Bioactives
What are the current challenges to formulating next-generation functional foods? Learn what is taking the category to a new level with truly efficacious products for a mass market consumer. The track sessions will examine new entries in the competitive juices category, feature exclusive category data and take a look ahead at consumer trend opportunities.
Euromonitor estimates the burgeoning functional confectionery category at $5.65 billion in 2003. Underscoring the consumer interest, R&D activity for this area is at a record pace among ingredients suppliers and food manufacturers. From Trident?s Whitening Chewing Gum to Martek Bioscience?s DHA-enriched chocolate, the category is ripe for innovation. Presentations will look at the current science behind these products, the newest ingredient innovations as well as sweet success stories.
The Future of Organics
While organic sales account for only 1-2 per cent of any national food market, standards defining organic foods have created uniformity across borders. The category is increasingly attractive to multinationals, and, combined with innovation from small producers, is as dynamic as ever. But what does the future look like? Sessions in this track will look at the current science as well as ground-breaking attempts at functional organics.
Natural Personal Care
Cosmeceuticals both in oral supplements and natural personal care topicals account for 17 per cent of the US retail body care industry, and similar growth figures are predicted for the EU. But issues of potency and efficacy must be addressed. Targeted at product development and marketing teams, sessions will cover innovative, result-driven ingredients backed by clinical studies.
New Ingredient Science
This track offers a fresh perspective on new ingredients or new uses for existing ingredients. Gleaned from recent biomedical research meetings and peer-reviewed publications, in addition to unpublished research, this track will provide a concise distillation of the state of the science and its relevance to human health products.
Global Market Review
As consumers continue to embrace wellness lifestyles, there are great opportunities for companies with innovative ingredients and products. But while consumers may have common needs, doing business in foreign markets varies widely. Hear about trends shaping the development of new and emerging markets as well as the regulatory challenges.
For renowned physicians, beauty and health come from the inside out
Nicholas Perricone, MD
Saturday, March 19
Inflammation is finally getting the press it deserves, says Natural Products Expo West keynote speaker Nicholas Perricone, MD.
Perricone puts anti-inflammatory supplements, foods and topicals at the forefront of his health-and-beauty programme, and thinks that inflammation is finally getting its due. ?The cover of Time magazine a few months ago had inflammation as the basis of most diseases. Of course, when I started talking about this 15 or 18 years ago, there was a lot of resistance. The evidence every day points to the fact that that hypothesis is correct and that we should be looking at therapeutic intervention.?
He?s convinced that the way to beauty is to sell vanity. ?Over the years I tried to concern patients with their health and decreasing their risk of heart disease or, say, breast cancer. But that doesn?t really work because those are negative thoughts, and people don?t like to carry negative thoughts around with them,? Perricone says. ?But if we showed them that by eating a particular way they could change their appearance in as short as three days — dramatically — that?s a huge motivator because it?s positive. And so we do use vanity as a motivator. Get people to do the right thing, and then everything else falls into place. They will decrease their risk of heart disease, cancer, type 2 diabetes and all the other problems that we?re seeing. We?re just focusing on the health and beauty aspects because that?s all it takes.?
Perricone?s three-tiered approach includes eating right, taking the right supplements and using the correct topical products to increase health and reduce inflammation. ?Some people, of course, want to enter at different levels. I think a lot of people like using the topicals, because it?s just slapping something on. But I think people also realize that beauty really comes from inside out,? Perricone says. ?People already kind of intuitively understand this, but they need to be reminded that a well-balanced diet is a good thing, that reducing stress is important, that taking supplements actually has merit.?
Perricone, currently adjunct professor of medicine at the Michigan State University?s College of Human Medicine, is certified by the American Board of Dermatology, is a Fellow of the New York Academy of Sciences, a Fellow of the American College of Nutrition and a Fellow of the American Academy of Dermatology and the Society of Investigative Dermatology.
He formerly served as assistant clinical professor of dermatology at Yale School of Medicine and as chief of dermatology at the Connecticut Veterans? Hospital. He is a frequent guest on television programs including Oprah, Today and CNN, and has been featured in Harper?s, Forbes and People.
The keynote address, scheduled for Saturday morning, March 19, will focus on Perricone?s newest book. ?Essentially I?m going to be giving some background about inflammation ageing theory and ? I?ll tie all of that together with various theories of ageing,? Perricone says. ?And then I want to talk very specifically about the three-tiered program, what it can mean to patients and people in terms of their health and well-being.?
Click here for a complete conference schedule.
New programme focuses on healthy baking
New at Nutracon 2005, the Healthy Baking Seminar will be an intensive educational event specially designed for bakers and food manufacturers seeking to create more healthful bakery products.
A new generation has cropped up in natural foods markets and traditional supermarkets throughout the country, and this once-niche category is beginning to bring in big dollars for bakery manufacturers. Healthful foods are of particular importance to today?s high-volume bakeries because of the consumer trends away from everyday bakery foods, such as white bread, cookies and crackers.
The half-day of presentations will explore a range of topics, including:
- Defining and capitalizing on the healthful bakery food market, Keith Seiz, editor and associate publisher of Baking Management
- How to formulate and manufacture whole-grain breads, Kirk O?Donnell, vice president of education at the American Institute of Baking
- Sourcing organic ingredients, Prescott Bergh, sales and marketing director of CIRANDA
- French Meadow Bakery: a study in successful, healthful bakery food manufacturing, Lynn Gordon, president of French Meadow Bakery
- Baking with flaxseeds, Mary Ekman, general manager USA of Pizzey?s Milling
For Expo West registrants, an additional fee of $195/$250 is required to attend the Healthy Baking Seminar. Nutracon attendees may attend as part of their Nutracon registration.
To register, visit www.expowest.com.
Click here to see Supply Expo Seminars at a glance