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



King, Dr. Amanda

King, Dr. Amanda, Dr.

Technical Manager

Kemin Food Technologies

Role: Speaker

Kreuzner, Klaus

Kreuzner, Klaus,

Director of Sales and Marketing

WTI Inc.

Role: Speaker

Mikel, Dr. Benjy

Mikel, Dr. Benjy, Dr.

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, Dr. Rodrigo

Tarte, Dr. Rodrigo, Dr.

Assistant Professor

Iowa State University

Role: Speaker