Functional Ingredients in Meat and Poultry Processing

Thu. February 14| 8:00 AM - 10:00 AM | B405

Knowing and understanding the possible applications of the wide range of ingredients that can be used in meat and poultry processing can be overwhelming. Companies can’t afford to overlook the importance of understanding the numerous ingredient options available to improve product quality, palatability, shelf life, and safety in their products.  This workshop will serve as a guide to understanding existing functional ingredients and how they can be used to improve products, as well as provide a look at what’s ahead in meat product formulations and clean label trends.

Cost: Free

Track: IPPE Free Educational Programs

Handout(s): Description and Agenda


Session Sponsor

Sponsored by NAMI

NAMI


Speakers

King, Amanda

King, Amanda

Technical Manager

Kemin Food Technologies

Role: Speaker

Mikel, Benjy

Mikel, Benjy

Director of Business Development and Technical Services

John R White Company

Role: Speaker

Smith, Brian

Smith, Brian

Directo, Business Development - Food Ingredients

Hawkins, Inc.

Role: Speaker

Tarte, Rodrigo

Tarte, Rodrigo

Assistant Professor

Iowa State University

Role: Speaker