NYIFT Dinner Meetings

JOINT NY/CNJ IFT DINNER MEETING

Thursday, November 14, 2019

Excom Meeting begins at 3:00 pm – All NYIFT Members are invited to attend
Networking 5:00 pm  |  Speakers at 6:00 pm  |  Dinner at 7:00 pm

Date:             Thursday, November 14, 2019
Title:              Next Generation Sweeteners: Stevia, Allulose, Monk Fruit, Beet Sugar
Speakers:     
Hank Wang, Nascent-Health (Stevia, Allulose)
Malcolm Greenberg, Adallen Nutrition (Monk Fruit)
Kyle Krause, BENEO (Beet Sugar – Palatinose™ isomaltulose)

Venue:           Grain House at Olde Mill Inn – Basking Ridge, NJ
                       225 Route 202, Basking Ridge, NJ 07920


The next generation of sweeteners is joining the market, their development driven by the global rise of obesity, diabetes, heart disease and other health concerns as well as goals to reach new heights in taste and performance. Additionally, the new Nutrition Facts panel, even though delayed until 2020, will start highlighting the amount of “added sugars” in food and beverage products. Research has confirmed that “added sugar” on a nutrition label would negatively impact a consumer’s purchase intent. Join us in November as we will be discussing and tasting a variety of sugar alternatives and have an opportunity to taste products which will include the following:

  1. full sugar; 50% reduced with Reb A 97 (most common)
  2. 50% reduced with Reb M (next generation)
  3. 75% reduced with Reb M and allulose
  4. Monk Fruit
  5. Palatinose™, isomaltulose

Stevia holds nearly 95% of the market share for natural non-nutritive sweeteners. There are more than 100 different steviol glycosides contained in the stevia leaf. While the most common one is Reb A, other minor glycosides have recently emerged. Mr. Hank Wang of Nascent-Health will introduce stevia and allulose along with providing guidance on formulating with them.

Monk fruit is a small, green gourd that resembles a melon and is grown in China. The fruit was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name. Monk fruit extract is 150 to 300 times sweeter than sugar. The extract contains zero calories, zero carbohydrates, zero sodium, and zero fat. Mr. Malcolm Greenberg will present on this popular natural high intensity sweetener alternative for manufacturers who make low-calorie and zero-calorie products.  He will present information on both the organic and conventional monk fruit, which is ideal for diabetics since it has a low GI response and has little effect on one’s insulin levels.

Mr. Kyle Krause will present on Palatinose™ isomaltulose, a low glycemic sugar made from sugar beet. Besides helping to manage blood sugar, it offers sustained energy and fat burning effects, based on significant clinical research conducted in humans.

ABOUT OUR SPEAKERS

Hank Wang, Technical Director – Nascent Health Sciences

Mr. Hank Wang has led the technical development and customer support for Nascent Health Sciences for over 2.5 years. His expertise in the sweetener world helps accelerate development timing, and ensures both product quality and value are integrated early in the formulation process. He has traveled around the globe to train developers how to best formulate with stevia. Previously, Mr. Wang spent over 15 years with Kraft Heinz as a product developer/engineer on multiple applications including powdered, liquid concentrate, ready-to-drink and coffee beverages, as well as cereal/nutrition bars, spray-dried flavors, nuts, powdered and ready-to-eat desserts.

Malcolm Greenberg, Sales Director – Adallen Nutrition Inc.

Mr. Malcolm Greenberg, aka Monk Fruit Guy, has been involved in the world of food, beverage, and nutritional ingredients for over 15 years. His background has been firmly rooted in sales in both ingredient manufacturing and distribution. He is currently the Sales Director for Adallen Nutrition, the North American sales office for Hunan Huacheng Biotech. Hunan Huacheng Biotech is one of the top Monk Fruit and Stevia manufacturers in the world as well as the only company in the world that grows and produces 100% USDA and EU Organic certified Monk Fruit.

Kyle Krause, Regional Product Manager – BENEO

As BENEO’s Regional Product Manager, Mr. Kyle Krause manages and develops the company’s Functional Fiber and Functional Carbohydrate product lines and their strategies in the North American Market.  Coordinating with BENEO marketing, sales, technical, and other expert departments, he actively supports further sales growth. Close relationships with BENEO customers enables Mr. Krause to develop new business by uncovering innovative new application areas. Mr. Krause joined BENEO in 2006 as a Regional Sales Manager. Prior to his 13-year BENEO career, he spent more than 5 years in technical and sales positions at food industry related companies.  Mr. Krause attended Rutgers University where he graduated with a B.S. in Food Science. He is a member of several food industry organizations including IFT, AACT, PMCA and NCA.


Fee:
$55 – NY/CNJ IFT Members before 12:00 noon 11/8/19
$60 – NY/CNJ IFT Nonmembers & Members after 12:00 noon 11/8/19
$30 – Students, Unemployed & Retired Members before 12:00 noon 11/8/19
$40 – Students, Unemployed & Retired Members after 12:00 noon 11/8/19


CLICK HERE FOR THE DINNER MENU

RESERVATIONS

Make your reservations by Friday, November 8 and save!
Complete the reservation form below

NOTE:  Cancellations are valid only if received by 12:00 noon the day before the meeting. Cancellations received after 12:00 noon the day before the meeting will be considered a No Show and you will be billed. 

Make your reservations by:

  1. Telephone at 201-905-0090 or email at nyiftoffice@optonline.net. Please leave/email your name, company name, email address and telephone number. You will receive an email confirmation.  The day prior to the meeting you will receive a link to pay by credit card. You may pay with Cash, Check or Credit Card at the door.  OR
  2. Complete the following reservation form. Payment may be made by CASH, CHECK, or CREDIT CARD either at the door or online now.

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