| 8:00 am | Depart the hotel for Spray-Tek |
| 8:20 am |
Tour and Presentation at Spray-Tek, Middlesex NJ, Facilities. Attendees will be immersed in Spray-Tek’s commercial scale spray-drying and microencapsulation facility in Middlesex NJ. The tour includes the complete innerworkings and full-scale production and QA testing laboratories. |
| 10:20 am | Depart Spray-Tek for TBA |
| 11:15 am |
Tour and Presentation at TBA |
| 1:15 pm | Box Lunch on the bus |
| 1:30 pm | Depart TBA for Glatt Air Techniques |
| 2:00 pm |    Tour and Presentation at Glatt Air Techniques, Ramsey, NJ, Facilities. Presentations: – Glatt’s capabilities – Coating and Encapsulation Formulation Considerations |
| 4:00 pm | Depart Glatt Air Techniques for Hilton Garden Inn, Edison, NJ |
| 5:00 pm | Arrive Hotel (Estimated arrival may be different based on traffic) |
| 8:20 am | Welcome and Opening Remarks, Sefa Koseoglu, Bioactives World Forum |
| 8:30 am | Hydrocolloid Structures and Impact on Functionality, TBA |
| 9:00 am | Seed Gums (LBG, Guar, Tara): Applications and Formulation, Vincent Delaroche, Executive Account Manager Food Division, Nexira |
| 9:30 am | Fermentation Hydrocolloids (Xanthan, Gellan) and Uses in Food Applications, David Meyer, Technical Service Representative, CP Kelco |
| 10:00 am | Product Tasting, Followed by Coffee/Tea Break and Networking |
| 10:30 am | Tree Exudates – Acacia: Applications, and Formulations Vincent Delaroche, Executive Account Manager Food Division, Nexira |
| 11:00 am | Pectin and Cellulose: How to use them in Food Systems, Kyle Bailey, Technical Business Development Manager, IMCD US Food, Inc. |
| 11:30 am | Citrus Fiber in Plant-Based Foods, Brock Lundberg, the Division President of R&D and Product Applications, Fiberstar, Inc. |
| 12:00 pm | Texture Optimization with Functional Plant Based Protein Solutions, Yadu Dar, VP Business Development, Plantible Foods |
| 12:30 pm | Lunch Break |
| 1:30 pm | Product Development Session Topics: 1. Define target product specifications, including price point, viscosity, flavor profile, and key physical characteristics such as hardness, crispness, adhesiveness, fracturability, elasticity, gel strength, stiffness, and chewiness. 2. Evaluate hydrocolloid options that align with the desired product attributes. 3. Collaborate with hydrocolloid suppliers to develop prototype formulations. 4. Conduct a comprehensive financial analysis of the proposed formulations. 5. Finalize the selection of ingredients for the product’s composition.
Panel Presenters: |
| 2:30 pm | Unlocking the Benefits of Gelatin and Collagen Peptides, David Poppen, Technical Service Manager, PB Leiner |
| 3:00 pm | Specific Stable Hydrocolloids in Beverage Systems, Kyle Bailey, Technical Business Development Manager, IMCD US Food, Inc.. |
| 3:30 pm | Product Tasting — Followed by Coffee/Tea Break and Networking |
| 4:00 pm | Essential Role of Hydrocolloids in Plant Based Dairy and Meats, Asim Syed, Sr. Director, Innovation & Application Services, Americas, Brenntag Nutrition Americas |
| 4:30 pm | How to Formulate Pets Food Using Hydrocolloids, Colin Hepburn, Everything Sea Weed. |
| 5:00 pm | How to decide what Hydrocolloids to Use in Flavor Applications, Marc Meyers, Managing Principal, Meyers Consulting |
| 5:30 pm | Program Ends |