NAFFS 96th Annual Convention

October 24-27, 2013   –   The Resort at Longboat Key Club   –   Longboat Key, FL

Sweet Innovations – Formulating with Non-Nutritive Sweeteners

It has been estimated that the global market for sugar substitutes will be approximately $13.8 billion in 2018. In 2012 the sugar substitute market was estimated at $10.5 billion.  The high-intensity sweeteners are the big drivers contributing to this projected 3.9 percent annual growth. While currently 49 percent of the market share is in North America, the future growth is pointing to the booming economies in the Asian and Indian markets.

This presentation will address challenges with formulating in global food brands, consumer perceptions of artificial vs. natural high-intensity sweeteners and the labeling challenges when marketing a global brand or product. 

About the Speaker:

Kerry Kenny is Director of Quality and Technical Support at U.S. Niutang Chemical, Inc. – Viachem’s exclusive partner for high-intensity sweeteners.  In this role Kerry is responsible for the global quality systems for Niutang Chemical and its subsidiaries. He ensures quality standards are met for a variety of ingredients regulated by international regulatory bodies.

Kerry has been in the food additive/sweetener industry for over 25 years. He has held roles in quality control, quality assurance and technical support. Kerry has a degree in Chemistry from Georgia Southern University and his Masters of Science in Food Safety from Michigan State University.

His publications and papers include:

  • Developed the Food Safety Modernization Act Smartphone App for the Google Play Platform.
  • “Sweeteners in Beverages, a question of taste,” Soft Drinks International, October 2009
  • “Product Blends Using Base Sweeteners and High-Intensity Sweeteners” – guest speaker at the ISBT Conference, Glendale, AZ
  • “Managing Quality Standards in the Global Food Chain” – guest speaker at Global Food Symposium, Shanghai, China

 

Below are links to complete details on the convention program, which also includes:

 

Chef Maxime Bilet

Greg Horn, Wild Flavors

Judy Whaley, Tate & Lyle

Grant Prentice, Foodminds

Rachel Johnson, University of Vermont

Patrick McNamara, Scarinci Hollenbeck

 

Registration includes two-day seminar program, 3 networking receptions, Friday and Saturday breakfasts and Saturday night dinner.

Refunds will be made for cancellations received before October 14.

Online Registration Form

More information: NAFFS 96th Annual Convention 

By |2018-06-20T18:28:16+00:00October 1st, 2013|News & Events|