AMSA Announces Symposium Speakers on Modern Application of Classic Processed Meat Ingredients

Apr 27, 2022

The American Meat Science Association (AMSA) is pleased to announce Amanda Bigando, Alberto Lores, and Dr. Michael Miller as the featured speakers in the symposium entitled Modern Application of Classic Processed Meat Ingredients” on Tuesday, June 14, 2022, during the 75th AMSA Reciprocal Meat Conference (RMC). This session will be sponsored by Hormel Foods Corporation. 

Amanda BigandoAmanda Bigando, Research and Development Manager for Newly Weds Foods, will start this session speaking about “Innovation in Coatings and Seasonings to Meet Consumer Demands.” We are often met with challenges surrounding emerging trends and process capabilities in product development. Over the past few years, this has been especially challenging with strained resources and labor but high product demand. There has been a big push toward “free from” label claims with the health movement driving increases in cleaner labels, gluten free, vegan, and whole grain rich products. At the same time, consumers are demanding high quality and cost effective meal solutions. After a brief dive into how we coat and season products, this presentation will explore ways we have met increasing consumer demands.

Alberto LoresAlberto Lores Guerrero, Food Technologist and Casing Specialist for Viscofan, will follow with a presentation on “Modern Application of Classic Processed Meat Ingredients.” Mr. Lores will introduce three innovations related to casings and coverings for the meat and protein industry. Cellulose casings can transfer annatto (norbixin and bixin) to the casing surface to decrease or avoid using extra steps utilized in industry. Veggie casings are the first tubular extruded veggie casing ready to use in the most common stuffing systems and applications. Edileaf is a translucid edible and soluble matrix that easily transfers spices, flavors, and other active ingredients into the meat or protein matrix, cleanly, and homogeneously.

Michael C. MillerDr. Michael Miller, Director of Program and Pipeline Management for Industrial Enzymes at Codexis, will conclude this session talking about “Customized Enzymes to Improve and Enable New Processes in Meat.” Enzymes are used from field to table throughout the food chain, improving flavor, texture, shelf-life, and yield while helping products achieve clean label status. Codexis uses directed evolution to design enzymes optimized for specific applications and precise process conditions – improving cost in use and reducing problematic side reactions, and even allowing new reactions not possible with native enzymes. This presentation will use examples of enzymes customized for other food and agriculture processes to depict the range and precision of applications available to meat and prepared-food producers.

AMSA is an organization recognized for its unmatched competence and commitment to attracting and developing meat industry leaders and providing science-based meat research and information. For more information, please visit www.meatscience.org/rmc or contact Deidrea Mabry at 1-800-517-AMSA ext. 12.

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