Share best practices and innovations for efficient processing of food in the soybean value chain that meet DINES criteria: Delicious, Inexpensive, Nutritious, Environmentally and culturally sustainable, and Safe. Presenters will focus on optimal strategies for agro-processors in sub-Saharan Africa, but these techniques are applicable in other growing economies. Processors for both human and animal foods will benefit from the research and industry innovations, and networking opportunities available at this
Come join Cactus IFT at Chase Field to watch the Arizona Diamondbacks play the San Francisco Giants!
Ticket price includes food and drinks, and of course tons of fun and excitement!
Seating is Suite Level and includes all your favorite stadium staples, such as hot dogs, peanuts, popcorn, chips, soda and water, plus a great view of the field!
Please be sure to register by July 31, 2019.
We hope to see you there!
Magnetic particles may help improve wine flavor, aroma
The biochemistry behind wine making is fascinating. Wine and the grapes used to make it contain many different volatile compounds that contribute to the specific flavors and aromas. Sometimes, though, there is an increase in compounds that can produce strong off flavors and aromas. Researchers at the University of Adelaide developed a way to remove one of these suspect compounds without affecting the pleasant bouquet of the wine. They published their findings in the Journal of Agricultural and Food Chemistry. Read more at the source.
Beef peptides block bitterness
Some ingredients used to formulate food and beverage products have bitter tastes that are off-putting to many consumers. Researchers found that certain beef protein-derived peptides function as bitter taste blockers and may hold promise as ingredients that can help make food products taste better.
The researchers used enzymatic hydrolysis of beef protein. They found that peptides produced from the enzymes trypsin and pepsin were the most effective at inhibiting the ability of quinine to activate the human bitter taste receptor, T2R4. Tests conducted with an electronic tongue showed that the peptides were effective at reducing the bitterness taste of quinine. Read more at the source.
CRISPR technology promises ‘designer seeds’
An agricultural technology start-up is developing a process to “personalize” seeds through genetic alteration so precise that it may allow customization according to conditions at individual farms.
Inari Agriculture, founded in 2016, recently unveiled plans for its process, which comprises multiple tools, including gene editing. Inari executives say their technology has the potential to account for soil, weather and other conditions so precisely that it can tailor seeds to the needs of individual farms. Read more at the source.
Thursday, February 16, 2017
5:15 PM – 8:00 PM
Phoenix City Grill, Bethany East Shopping Center
Phoenix, AZ 85016
Edith Wilkin is coming to talk with us on this important subject
We will start with some social time, then have a lovely dinner (see menu options HERE), followed by in-person learning from Edith (more about Edith HERE) on Food Safety & Collaboration. Edith is a well sought after speaker on this subject and we are thrilled to have her coming.
Click HERE to reserve your spot today!
Door Prize Donations and Corporate Sponsorships available. More Info.
Other Events on the Horizon!
Cactus IFT Suppliers’ Night 2017
Tuesday, March 28th INFO HERE
Education session on GMO/non-GMO labeling. Vendors gathered in one hall. Meet with existing. Find new. Get the latest on new ingredients and more!