Sponsored by:

1. Examine current flavor and consumption trends and how hazelnuts fit into them.
2. Learn the latest about hazelnut's nutritional profile, nut forms and applications.
3. Discover product prototype recipes for confections and snacks.
4. Find hazelnut suppliers and request free samples.

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Sponsored by:
United Soybean Board

1. Learn the latest about soy-based trans fat solutions available now and those in the research pipeline
2. Uncover what consumers say about health and nutrition, including new findings about consumers' willingness to pay more for healthier food options
3. Discover product prototype recipes with the health benefits of soy
4. Find soybean oil suppliers with trans fat solutions

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Sponsored by:
American Egg Board

1. Discover the natural nutrition content of eggs and egg products
2. Learn how the carotenoid-rich egg yolk contributes to eye health
3. Examine the role of eggs in eliminating trans fatty acids in formulations
4. Explore the many functional attributes of eggs and egg products

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1. Review the challenges of sourcing and handling chiles
2. Explore the various flavor profiles of chiles
3. Learn how to maximize the flavor potential of chile peppers
4. Discover the macrotrends driving the popularity of chile

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1. Review the science of glycemic response and its clinical significance
2. Examine domestic and international market positioning and opportunities
3. Learn about appropriate ingredient inclusions to modify glycemic load
4. Understand the debate regarding glycemic load and response in formulation and marketing

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1. Health benefits of MUFAs and PUFAs and the specific beneficial profile of canola
2. Evolving processing techniques that retain desired characteristics
3. How a broad range of canola oil offerings suits different processing needs
4. Innovations driving the market, including meal, oilseeds and innovative breeding programs

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1. Discover the latest ingredients from gums to resistant starches
2. Uncover how technology is helping formulators overcome fiber's inherent challenges in product development
3. Learn about the types of "invisible" fibers that can help address formulation and taste issues
4. An in-depth exploration of fiber's impact on baked good product development

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