Pokara Wafel is a cookie sandwich consisting of two crispy wafer layers and a smooth blueberry filling. The wafer is made using okara flour, a by-product of soymilk production, generally discarded as animal feed or landfill [3]. Okara flour is a traditional gluten-free superfood, high in fiber and protein [9]. The pale-yellow color of the flour, with a mild taste and light aroma, makes it an adequate substitute in baking applications. The blueberry filling is made with fresh blueberry pomace, recovered from the blueberry-wine making process.

Team: University of Florida
Mario Guadalupe – Team Captain
Devanshu Mehta
Vicnie Léandre
Victor Cedeño

Sponsored by:

ReToast is a story about trash to cash, determined to unlock the potential value in food waste streams. It is a chemically leavened, hard-cookie snack product resembling the shape of a miniature slice of toast. The main ingredient of the cookie is a custom upcycled flour blend, this blend consists of 36.4% brewers spent grain flour (14.8% Kernza® and 21.6% barley) and 63.6% surplus toasted bread scrap flour. The concept of ReToast underlines two major values, that is, sustainability and health as the product contains 30% upcycled ingredients such as spent whole grains that have been found to increase fiber and protein content in baked goods.

Team: University of Minnesota
Radhika Bharathi, Team Captain
Steven Cak
Sonali Raghunath
Brigitta Yaputri

Sponsored by:

New Orleans School of Cooking
Get a taste of Louisiana Cooking in a way you’ll never forget – Join Chef Vivian Ray, a Cajun/Creole expert and instructor at the Chef John Folse Culinary Institute and the New Orleans School of Cooking, to learn how to prepare New Orleans’ specialties Chicken & Sausage Jambalaya and Bananas Foster.

Plan to follow along at home, click here for the instructions, shopping list, recipe and equipment needed for the demonstration.

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The topic of processed foods is being now hotly debated at all levels, within the constraint of scientific logic but also at large extent with concepts that escape the current scientific knowledge of food processing technologies and incorrectly assigning health related outcomes to food processing.

In 2009 Carlos Monteiro with the University of Sao Paulo, Brazil, questioned the public and personal health value of processed foods. By creating a NOVA system which proposes four categories of foods, it seeks to transmit that food processing is the primary driver of diet quality. Of these four categories, the category “ultra-processed foods” has been widely studied in relation both to diet quality and to risk factors for noncommunicable disease. The public health nutrition advice of NOVA is that ultra-processed foods should be avoided to achieve improvements in nutrient intakes with an emphasis on fat, sugar, and salt. This system has shed an unfair tarnish on the reputation of processed foods.

Studies will be discussed that demonstrate that actual data do not support that assumption and ideas will be shared to counteract this recommendation.

The presentation will bring together different perspectives on processed foods and focus on the impact of food processing from the food technology perspective.

Presenter
Susana Socolovsky, PhD, CFS

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Adding Value and Security to Food…
Microbial spoilage and staling are the main factors limiting shelf-life of bakery products. This shows the importance of understanding formulation, processing, packaging, and storage conditions of these products.

Consumers now demand the convenience of fresh, healthy food with limited prep time and limited use of preservatives. Due to consumer social demands, economics and business challenges the food industry has fostered the use of Modified Atmosphere Packaging (MAP), which can provide many benefits to both the consumer and the food processor.

What is MAP?…
Modified atmosphere packaging (MAP) is a technique for packaging food in which the atmosphere inside the package has been modified in some way. MAP mainly involves the use of three gases – carbon dioxide, nitrogen and oxygen, although other gases are being considered for some applications. Products are packed in a single gas or a combination of these three gases depending on the physical and chemical properties of the food.

Package film type choice has impact on the type of package shape and function, use of MAP gasses and the quality attributes of the finished product.

Thermoforming packaging machines…
The basic function of a thermoforming packaging machine is that the bottom film is heated and shaped by the forming tool. The shaped film pocket is transported to the loading zone of the machine where the product is loaded into the cell pocket. The filled film cell is transported to the sealing station, where vacuum and/or a modified atmosphere is applied and the pack is sealed with a top film. The package is then transported further and cut to size, after which it eventually leaves the machine.

Benefits of MAP thermoforming for product shelf life and food security…
MAP can help to extend shelf-life, reduce waste, and increase product distribution range. MAP can enhance the products presentation and quality as well as add more perceived value by enabling the product to look and taste better for longer.

Packaging security is essential for food processors, and not just from the standpoint of keeping food unspoiled and safe to eat. Security, in the context of packaging, covers everything from consumer tampering, to bioterrorism, to product counterfeiting.

Thermoformed packages quickly show visible signs of package tampering or failure through broken seals. Loose film on vacuum packed gas flushed products provides evidence that the seal integrity has been compromised.

Learning Objectives:

1. Examine gas blends and package film types used for MAP and their effects
2. Discuss machinery used for MAP Thermoforming
3. Review benefits of MAP thermoforming for product shelf life and food security

Presenter
Jeff Zeak
Reiser & Co., Inc.

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The advent of the “internet of things” (IoT), along with other new and advancing technologies, has provided bakers with new tools for managing, reporting, and maintaining their operations.  This has also created challenges in determining which technologies will provide the greatest benefit.  In addition, COVID has created challenges with bakers and suppliers in determining how to manage factory acceptance tests (FAT’s), troubleshoot equipment, and train their employees.  What are bakeries and equipment and ingredient suppliers doing to overcome these challenges?  How are bakers and equipment suppliers making their systems “more intelligent” for preventative maintenance, remote trouble shooting, and training?  What are the current trends in these areas?

During this session, the team will answer these questions, as well as provide their own perspective on what is considered best practices in these areas.  Please plan to join us:

Tuesday, February 16, 2021
12:15 pm – 12:50 pm CT
Specialty/Focus: Ingredient Handling/Mixing

Moderator
Dave Watson, The Austin Company

Panelists
Andrew McGhie, Shaffer Mixers
Luis Vargas, Grupo Bimbo
Jason Stricker, Shick Esteve
Jeff Teasdale, Campbell Snacks

In the face of a difficult year, consumer eating and drinking behavior changed drastically. COVID-19 will continue to impact consumers’ habits, but mobility will be the change agent in the back half of 2021 and even in 2022.  During her presentation, “Consumer Trends and Baking’s Path Forward,” Sally Lyons Wyatt will discuss growth opportunities across seven demand pockets for 2021 and beyond, including lifestyle, consumption, channel shifting and innovation.  This session will dive into where the baking industry should place its bets for the next few years, including sustainability, holistic health, premiumization and online strategies.

Presenter
Sally Lyons Wyatt
IRI Worldwide