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Welcome Carter Michael Mastrangelo!
| Carter was born to Michael and Kathryn Mastrangelo on August 29 weighing in at 7 lbs., 13 oz.
His dad is the chair of our career center.
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Join CSIFT on Social Media
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   How to Find CSIFT on Twitter!
Type @ChicagoIFT into the search box at the left top of your Twitter homepage. Your results will identify the Chicago IFT Twitter site and choose follow. Download Information |
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Upcoming Events
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Science Works! at the Museum for Science & IndustryDecember 6, 10 AM - 4 PM Looking for volunteers to help with a career fair event. It involves interacting with local kids and leading them through a brief food science based experiment. A great opportunity for Chicago Section to give back to the community. Applications due October 31! Apply today! Monthly Dinner & Discussions
December 8"What's Cooking in Food & Beverage Litigation - Tips for Staying out of the Stew!" Anthony Anscombe, Sedgwich Law FirmWestin, Wheeling January 12"Chocolate & Cocoa 101" Laura Kalaras, Barry Callebaut Everest, Chicago February 9Brett Porter, Master Brewer, Goose Island Brewery Maggiano's Skokie March 9Student Night - Sweetener 360 An unprecedented look at how consumers feel about sweeteners and why Carlisle, Downers Grove April 20Joint Meeting with AACT Ron Sukenick, Motivational Networking - Relationship Strategies Waterford Banquets, Elmhurst May 1853rd Annual Tanner Lecture Cafe La Cave, Des Plaines, IL
New Professionals
November 19Paint Nite @ Fox & Hound Schaumburg Professional Development EventsOctober 30
Trans Fat/PHO Replacement
IFT Ideation Center, Chicago
December 11
Career Guidance Event
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Pictures from October 20 Dinner Meeting
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 Winners of our first CLOTHES PIN GAME (have to attend a meeting to find out more about our great ways to meet new people!
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CSIFT Leadership Team
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Officers:
John Budin, Chair Glenn Bluemer, Chair Elect Olivia Fisher, Secretary James Colby, Treasurer John Chambers, Past Chair
Executive Committee:
Bill Becht
Mike Carson
Laura Colby
Joy Dell'Aringa
Laura Gray
Matt Hutchinson
Jan Miller
Linda Perucca
Keith Shafer
Manoj Shah
Timothy Stubbs
Mike Wanous
We are always looking for volunteers to help with the work of the Section - get involved today! Contact BusinessOffice@ChicagoIFT.org
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Members-Only Knowledge Center
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Did you know that as a member of CSIFT that you have access to all of the newsletters since 2007? In addition, you can search for particular topics or speakers using the Search Feature in the Members-Only Website.
Also, take advantage of the online membership directory to find a "lost" associate or to follow up on a sales lead. You can add to your profile any time you'd like.
Search for Suppliers exhibiting at Suppliers' Night by using the online Exhibitor Search. And, of course, the Career Center is also included in the Members-Only website.
Take advantage of these great benefits - login to members-only.
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Issue: #3
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October 29, 2014
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Message from Our Chair: John Budin
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Dear CSIFT Members and Friends,
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John Budin
CSIFT 2014-15 Chair
FONA International
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Our October 20 dinner meeting featured Dr. Devin Peterson, Professor and Director of the Flavor Research and Education Center as he spoke on
Understanding Alcohol Flavor: Opportunities to Modify Smoothness. We had over 100 people register of which includes 10 first-time attendees to our dinner meeting and 15 non-members. Thank you to all that helped with this event!
The Chicago Section IFT is blessed with many outstanding volunteers, all volunteering their time and talents for the betterment of the Section. The Section is deeply appreciative of the volunteers, and also appreciative of the companies that graciously allow their employees time away from their work.
I would like to introduce the Committee Chairs of the Chicago Section IFT. Our Committee Chairs are: Download Full Message for full list.We have some exciting events coming up to mark your calendar! The Professional Development Committee has scheduled a Our Suppliers' Night will be on Wednesday, November 12 from 11-6:30 PM at the Donald E. Stephens Center in Rosemont. Don't miss Dr. A. Elizabeth Sloan, contributing editor of Food Technologies Magazine, who is speaking on " What's Next? New Food & Beverage Ops, Issues, & Cues for Growth" beginning at 11 AM. The Expo opens at noon. Download Flyer The Section will host a New Professionals Paint Nite event at the Fox & Hound Schaumburg on November 19 th from 6:30 - 9:00pm. The next Career Guidance event is entitled " Innovation" on December 11th at the Lake Forest Graduate School of Management. The speaker will be Corrine Miller, Lake Forest Graduate School of Management. We are looking forward to seeing you at these events! Download full message
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Global Food Forum's 2015 Clean Label Conference
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Check out our expert speakers! 2015 Clean Label Conference is a product development event focused on providing R&D with practical and impartial food science-based formulation advice on developing simple, "real," natural-positioned food & beverage products. Seating is limited. Click on ad to learn more.
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Suppliers' Night - Wednesday, November 12
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Join Over 500 Exhibitors & 3000 Attendees
Join more than 3000 food technology professionals and celebrate Suppliers' Night in style! Participate in one of the Nation's Largest Regional Food Technology Exhibitions! Accomplish in in one afternoon what might otherwise take a year of appointments. Expo Hall open 12:00-5:30 PM.
 Keynote Speaker Announced! 11AM - noon
 Begin the day with Dr. A. Elizabeth Sloan Contributing Editor Food Technology Magazine, who is speaking on "What's Next? New Food & Beverage Ops, Issues, & Cues for Growth."
Pre-register-Avoid long lines and pre-register using our easy online registration form. Your badge will be waiting for you at the door.
Register Here
Preview Exhibitors!
Social Hour
Finish out the day with a flourish by sharing drinks and a variety of tasty hors' devours with industry friends and associates, from 5:30 PM to 6:30 PM.
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December 8 Dinner & Discussion: What's Cooking in Food & Beverage Litigation - Tips for Staying Out of the Stew!
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Join members and friends of Chicago Section IFT as we welcome Anthony Anscombe from Sedgwick Law as he speaks to us on " What's Cooking in Food & Beverage Litigation - Tips for Staying out of the Stew!" Register Here
Abstract:
Over the last six or seven years, the food industry has come under enormous and unprecedented legal scrutiny. Foodborne illnesses have always generated lawsuits and always will. In recent years, however, food and beverage companies have also found themselves confronting a spate of class action lawsuits. These cases usually allege that products did not conform to advertising or to customer expectations: "natural products" contain GMOs or refined sugars, or contain trace levels of constituents that allegedly present remote health risks. Damages in these cases often sound trivial, even outlandish, but when multiplied by the number of individual product sales, they can add up to staggering amounts of money.
Mr. Anscombe will review current trends in food litigation, to give IFT members an idea of the types of issues that have led to these lawsuits. He will provide some ideas on how to spot such issues in advance, to lessen the risk that your company will be sued. He will also offer some practical advice on how to discuss sensitive legal issues internally, so that if and when you find your company at the center of litigation, a jury will know that you and your company acted reasonably and responsibly.
Anthony J. Anscombe is a partner at Sedgwick, LLP, in Chicago. He co-chairs his firm's class action and food industry task forces, and represents food and other life science companies in class action, products liability, commercial and other matters. A substantial part of his practice includes risk management counseling.
He speaks and writes frequently on topics of interest to those in his practice areas, especially on class action litigation and the food industry. He obtained his BA from Yale in 1983, and his JD from the University of Virginia in 1988. He is licensed in Illinois, California, and in many federal district and appellate courts around the country. He invites you to connect with him through Linkedin.  This program qualifies for IFT Certified Food Scientist (CFS) re-certification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program. View Registration Page Schedule
4-5 PM Executive Committee Meeting - everyone welcome to attend 5-6 PM Social Hour - cash bar and appetizers 6-8:30 PM Dinner and Discussion Venue Westin Wheeling 601 N. Milwaukee Ave., Wheeling, IL 60090 847-777-6500 Directions Dinner Menu
Choice of one (1) of the following main dinner selections: - Herb Crusted Chicken Breast: Sweet Potato Mash, Seasonal Vegetables, & Dijon Demi
- Herb Crusted White Fish with Lemon Butter: Sauteed Spinach & Roasted Fingerling Potatoes
- Vegetarian: Crispy Pine Nut Polenta, Braised Rainbow Chard, Blistered Cherry Tomato with Romesco Sauce
All entrees served with Westin style bread basket and butter, a salad, and dessert.
Register$50.00 Members $60.00 Non-members (After Thursday, December 4 at 5:00 PM all prices are $60.00)
Student Members, Emeritus Members, & Unemployed Members (use voucher #UNEMP-1010050
Register Here
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October Newsletter Sponsor: Dempsey Corporation
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CSIFT Website Challenge Winner! Krista Ruhnke, Regional Sales Manager
Dempsey Corporation is a distributor of functional ingredients. Product lines are utilized in all categories including sweet and savory. Because Dempsey Account Managers have experience in R&D, they are able to speak the R&D language and shorten timelines. Any questions contact Katie Schmidt (katie@dempseycorporation.com). Read more about their offerings Here!
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October Dinner Meeting Recap: Understanding Alcohol Flavor - Dr. Devin Peterson, University of Minnesota
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Thanks to Dr. Devin Peterson from the University of Minnesota for speaking at our most recent CSIFT Dinner Meeting! We had a very nice evening at the Doubletree in Oakbrook and an interesting presentation covering alcohol flavors. Dr. Peterson's presentation covered a few specifics on how to modify liquor and other alcoholic beverages to remove much of the harshness and bite that is often associated with straight liquor and especially lower quality or cheap liquor products.
 One of the most interesting points that came up was what is perceived as a smooth alcohol taste and very palatable is often in direct correlation to the pH of the product.
In a Global Consumer Tasting event, the most preferred and highest rated Vodka was called Zyr. It is a Russian Vodka that costs about $30 a bottle. Zyr has a pH of around 8. Conversely, when tasters sampled products with a lower pH such as Skol, Dimitri, and other less expensive brands they found that the pH in these products was between 3 & 4. Some of the other name brand Vodkas such as Grey Goose and Belvidere rated in the middle of the Taster Panel's preference and also had a pH that was closer to 6.
 By drawing this correlation between the pH of different Vodkas and the perceived quality and flavor of them you have an interesting concept. The higher the pH the better the Vodka, the smoother the product, and the more money a customer could potentially pay.
So, what happens when you take a Skol Vodka with a pH of around 3 and modify it using food grade base acidity ingredients? Why the Skol Vodka that was reserved for college parties is suddenly very smooth and loses much of the acidity and harshness that it is so well known for.
 If you'd like to try this at home you can do so safely and simply. Buy a small box of Baking Soda (pH 8.4) and add a table spoon of it to a bottle of cheap Vodka. Stir it and let it sit for about 2 days. The Sodium Bicarbonate will act as a masking agent for many of the volatile compounds found in the Cheaper Vodka and will also increase the pH making it much more palatable.
Thanks again to Dr. Peterson for the interesting talk and looking forward to seeing you at our next meeting. Cheers!
Dr. Peterson is presented with his speaker plaque by Chair John Budin & Chair-Elect Glenn Bluemer.
Did you miss the meeting or were you there but would like to view the presentation? Click here to download the presentation> Thanks to IFT for recording the presentation! Click here to view the presentation.
Glenn Bluemer
CSIFT Chair-Elect
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Get Involved - Join the CSIFT Leadership Team!
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Chicago Section IFT is led by a dynamic group of volunteers - each of whom contributes to the success of our Section. Getting involved is a great way to share your knowledge, sharpen your leadership skills, and expand your professional network.
We'd like to welcome our "new" volunteers to the team!
- Jim Duffy, Synergy Taste - Golf Outing Committee
- Professional Development Committee: Leslie Taylor, IOI Loders Croklaan, Maureen Oskielunas, Kraft Food Ingredients, Jeffrey Jendryk, CDM Smith, Shannon Wilson, Tate & Lyle
- Melanie Axelrod & David Corcoran, Nutegrity - Marketing Committee
- Mihir Godbole, IIT - Membership Committee
- Julie Ip - House Committee
- Katie Potthoff, Kent Precision Foods Group - Newsletter Committee
There are many opportunities to volunteer your time and share your knowledge with other members and friends of the Section.
Immediate Openings:
Committee: Suppliers' Night
Role: Registration & CSIFT Table Volunteer
Details: Volunteer needed to hand out name badges and to encourage involvement in CSIFT
Time Commitment: One hour or more on Suppliers' Night November 12 between 8:00 AM-5:00 PM
Committee: House
Role:Chair of committee
Details: Choose menu for monthly dinner meetings & manage contracts
Time Commitment: Two hours per month the week before and after each dinner meeting and 3 evenings for tastings.
Committee: House / Programs (Dinner Meetings)
Role: AV Set Up at Dinner Meetings
Details: Volunteer needed to set up AV equipment at each dinner meeting
Time Commitment: 30 minutes prior to each dinner meeting - 4:30-5:30
If you are interested in volunteering for any of the above or for any of our openings, contact the Business Office at 630-916-4960 or BusinessOffice@ChicagoIFT.org Click Here for list of immediate openings / needs and also check out our new Leadership Page on the website for a complete listing of our committees.
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New Professionals October Update
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The New Professionals are off to a great start for the 2014-2015 year. On Oct. 23rd the New Professionals gathered at Pequod's Pizza in Lincoln Park for some networking and board games. We had a great turnout with 33 attendees, several of which were first-times. We got some positive feedback form the newcomers and are extremely happy we can make them feel welcome.
Our next event will be on November 19th at 6:30pm. We will be meeting at Fox & Hound in Schaumburg for a Paint Nite event. We will paint a Chicago city skyline under the guidance of a Paint Nite teacher. Registration is $15 and is limited to 30 people. Please register as soon as possible. Registration will end on November 13th so the appropriate amount of materials can be provided. Register today!
Look for updates to the Facebook group, CSIFT website, and email list. If you are not receiving monthly emails with upcoming event information, please email Niki at nhernandez@flavorchem.com and request to be added.
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Save the Date! Innovation! December 11, 2014
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CSIFT is offering a Career Guidance and Continuing Education session scheduled for Wednesday Dec 11, 2014.
Topic: Innovation
Speaker: Corrine Miller, Lake Forest Graduate School of
Management
Location:
Lake Forest Graduate School of Management
1905 West Field Crescent
Lake Forest, IL
Event Description: Today, more than ever, business professionals are being asked to find new ways to increase revenue, reduce costs and increase the bottom line. This session will help attendees learn new ways to manage the innovation process so that you and your team can address these challenges and make a significant impact on your organization.
Cost: $15.00 Members / $25.00 Non-Members
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Career Center: Now Members Can Post Jobs and Search for Jobs Online!
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Has your organization taken advantage of the CSIFT New Career Center? Members can search for jobs and can post jobs anytime they want! Just login to the Members-Only section of the website and click on Career Center on the left. Check out the latest job postings!  Non-members can view general content about job postings. Non-members can also post jobs on the CSIFT LinkedIn Jobs page.
Open a Jobs Discussion to post your job and avoid the new LinkedIn Fees.
Need Help? Contact Employment Chairperson Michael Mastrangelo for more information or contact the CSIFT Business Office at 630-916-4960.
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| CSIFT Leadership Nominations Open | | |
Would you like to have an impact on the future of the Chicago Section IFT? Do you want to apply or improve your leadership skills?
The Chicago Section is vibrant and in good financial health. In order to keep it growing and provide new ideas and value to our membership we need volunteers who contribute some of their time and enthusiasm in a number of elected positions.
If you are interested in serving the Chicago Section IFT in this capacity, we would like to hear from you. As an Officer or Executive Committee Member, you should be active, attend the monthly meetings and participate in a committee. You will be involved in lively discussions and decision-making for the Section. This is a great opportunity to share your experiences and knowledge with fellow members. Download article
These are the positions that we encourage you to run for:
- Chair-Elect (commitment of three years, serves as Program Chair during the first year, Section Chair during the second year, and Awards and Nominations during the third year)
- Secretary (takes minutes during the Executive Committee Meetings)
- Executive Committee Members (4 positions open with commitment of three years, responsible for strategic thinking and voting of Section Activities for the betterment of the Section.)
If you are interested in running for a Leadership Role in the Chicago Section IFT please call me at 224-523-6367 or send an email to jchambers@dmhingredients.com by Dec 19th
Thank you for your support!
John Chambers
Awards and Nominating Committee Chair 2014-2015
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Nominations Open for 2015 Tanner Lecturer
| |  Who is Fred W. Tanner?
Nominees for the Tanner Lectureship are sought. The Tanner Lecturer should be a world-class well-recognized researcher and excellent speaker. The nominee may be from industry, government or university, having developed unique technology in the area of food science or related disciplines which has significant impact to the food industry.
The Lecturer may be from any country, but preferably not from within our Chicago IFT Section. The award consists of an honorarium of $2,000, a plaque and reimbursement of travel expenses. The Tanner Lecture will be presented in May 2015.
Nominations may be made by any Chicago Section IFT members, and preferably but not necessarily, consist of a curriculum vitae and an accompanying letter setting forth the reasons for the nomination.
Nominations are due no later than December 30st, 2014, and should be sent to the Tanner Lecture Committee Chair: Download Article
Zuoxing (Zachary) Zheng
E-mail: zachary.zheng@valentbiosciences.com
Phone: 847-968-4939 (Office) or 224-254-1237 (Cell)
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Professional Development Committee News
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The professional development team is made up of a group of energetic and passionate individuals who crystallize ideas and organize events for our food industry colleagues.
We have several exciting events and initiatives organized just for you:
A Technical Sessions event scheduled for Oct 30
Say No to Partially Hydrogenated Oils - We will cover the pending FDA ruling and its impact on Partially Hydrogenated Oils and alternatives
A Career Guidance and Continuing Education event scheduled for Dec 11
Innovation - We will share with you new ways to manage the innovation process so that you and your team can make a significant impact on your organization
An Employment Career Center service
Providing you with a resource to post and find jobs. If you are looking for a new job opportunity, ready to grow in your career path or interested in announcing a job opening at your organization, we will be happy to help you navigate through our center. Please share this job site with your colleagues and friends in the industry. We are also looking for volunteers to help critique resumes and cover letters for job seekers. If you are interested in helping your fellow industry professional, let us know.
For more information about our Professional Development events and initiatives, please click here: http://www.chicagoift.org/professional-development.php.
Sincerely,
Susan Abraham-Rivera, Ph.D. , Professional Development Chair, AgriFIS, Inc.
Email: susan@agrifis.com Phone: 847.942.4136
Michael Gross, Career Guidance and Continuing Education sub-committee chair, Clutch Global Logistics
Email: michael.gross@clutchgl.com Phone: 630.346.4791
Shannon Wilson, Tate and Lyle
Email: shannon.wilson@tateandlyle.com Phone: 847.448.4884
Leslie Taylor, IOI Loders Croklaan Americas
Email: leslie.taylor@croklaan.com Tel: 815.730.5208
Michael Mastrangelo, Employment/ Career Center sub-committee chair, LifeSpice Ingredients
Email: michael@lifespiceingredients.com Tel: 773.710.4701
Zeek Agosto, Technical Sessions sub-committee chair, Univar
Email: eagosto76@sbcglobal.net Phone: 312.399.8308
Maureen Oskielunas, Kraft Food Ingredients
Email: maureen.oskielunas@kraftfoods.com Phone: 773.456.0698
Jeffrey Jendryk, CDM Smith Inc.
Email: jendrykjp@cdmsmith.com Phone: 312.802.9936
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Welcome New Members!
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The Chicago Section IFT Welcomes New Members from September / October 2014!
Kelli Barth, FlavorChem Wendy Behr, Whitewave Foods William Bluemer, Flavorfocus Wanying Cao, Illinois Institute of Technology Neha Chaturvedi, Illinois Institute of Technology Yuju Chen, University of Illinois Letha Douvas, Sensient Technologies Erica Ellenfsen, Drexel University Samantha Firstone, Vegetable Juices, Inc. Tina Gettis, Mullins Food Products Kesha Gonzalez, Corbion Purac Julie Anne Grover, Kraft Foods Maite Harguindeguy, Illinois Institute of Technology Erin Ellen Harman, University of Illinois Sharon Hubbard, Sokol and Company Ting Jiang, Tyson Foods Robert Johnson, Bunge Foods Dawn Karels, Diageo Geethanjali Kulasekarran, Illinois Institute of Technology Josh Lanagan, FONA International David Lee, University of Illinois Jordan Letterly, University of Illinois Art Lopez, Finlay Tea Solutions Emma Lee Lopez, University of Wisconsin Andrea Michalak, Vegetable Juices, Inc. Jacqueline Militello, Vegetable Juices Inc. Anita Monica, FONA International Cheyenne Neal, University of Illinois Dina Nedal Nemri, Vegetable Juices, Inc. Jaclyn Newell, University of Illinois Tracey Nguyen, Kraft Foods Group Daniel Parker, Margulis Lorraine Tam, Hillshire Brands Co (formerly Sara Lee) Jane Tan, University of Illinois Akhila Vasan, University of Wisconsin Nikhil Vijaykumar Mishra, Illinois Institute of Technology Xue Wang, Illinois Institute of Technology Anthony Willis, CreaFill Amy Wojtysiak, Profile Food Ingredients Long Zou, University of Georgia
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