Technical Seminar: Formulating Soy Ingredients in Processed Foods

March 23-24, 2004
8:30 a.m. to 4:30 a.m.
Toronto, Ontario

The Guelph Food Technology Centre (GFTC), is proud to announce a ground-breaking conference on opportunities in product development using soy. The conference will be held on March 23 and 24, 2004 at the Doubletree International Plaza, 655 Dixon Rd., Toronto, Ontario.

“This technical seminar will focus on the market opportunities and solutions to the technical challenges of creating new products with soy ingredients,” explains Kathryn Cooper, GFTC’s Vice President, Market Development & Client Services. “These days, with the focus on low-carbohydrate products, soy is a viable formulation option.”

The program’s speakers are recognized experts in the area and will include Dr. David Jenkins of the University of Toronto, Dr. Linda Malcolmson of the Canadian International Grains Institute (CIGI), Dr. John Michaelides, GFTC’s Technical Director, Richard Huza, President of Lomax Technologies, Dr. Melina Corredig of the University of Guelph, and Dr. Joyce Boye of Agriculture and Agri-Food Canada’s Food Safety and Research Centre. For updates on additional speakers (as details become available), please visit

“Our impressive guest speakers will cover topics ranging from the health benefits of soy, to unique product development, to new product opportunities, to trends in soy consumption, to technology and applications, to sensory issues around soy, to ways in which soy can be used in beverages, desserts, baked goods, meat analogues, cereals, and snack food,” says Ms. Cooper.

Even the refreshments are part of the agenda. “Refreshment breaks will feature soy-based products,” she adds. “Participants will have an opportunity to network with each other and with the speakers.”

Space at this important seminar is limited.

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