Gary Reineccius, Ph.D., Emeritus Professor and past Department Head, Dept. of Food Science & Nutrition, University of Minnesota
Gary Reineccius, Ph.D., is an Emeritus Professor and past Head of the Department of Food Science & Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 49 years. During this time he has published over 245 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York City, flavor creation and production), Nestle (Switzerland, process flavors) and Robertet S.A. (France, taste modifiers and manufacturing).
Gary has taught courses in chemical and instrumental analysis of foods, food chemistry, food processing, and flavor chemistry and technology. He has written, edited and contributed to a number of books on food flavors.
He is an honorary member of the Society of Flavor Chemists and has been granted the Palmer Award for his contribution to chromatography by the Minnesota Chromatography Forum. He received the Distinguished Achievement and Service in Agricultural and Food Chemistry Award and became a Fellow of the American Chemical Society. He has been presented the Stephen S. Chang Award by the Institute of Food Technologists. FEMA (Flavor Extract Manufacturers Association) has given him their most coveted award for lifetime contributions to the flavor industry. He also is a recipient of IFT’s Chicago Section 2015 Tanner Award and the MN IFT section Macy Award (2019). The Macy Award recognizes individuals who have made outstanding contributions to the development and industrial application of research in the food industry.
He often speaks at public schools and other groups. His favorite lay topics are chocolate (he spent three years researching chocolate flavor for his Ph.D. thesis) and the chemistry of gourmet cooking. From a professional standpoint, his favorite topics are flavor encapsulation and flavor: protein reactions. He has been actively engaged in research in this area since 1964.
Gary Reineccius, Emeritus Professor, Dept. of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave. Saint Paul, MN 5510 Email: email@example.com; Phone: 612 624 1764.
2022 Protein Trends & Technologies Seminar — Technical Program: Formulating with Proteins [Tentatively Scheduled for October, 2022]
“New Research: Insights into Flavoring Protein-Enhanced Products”
Protein-enhanced food products bring two unique flavor challenges. First, protein isolates possess inherent off-flavors that are characteristic of their starting material and that also may develop during their preparation. A second challenge is the creation of flavor systems enjoyed by consumers throughout the anticipated product’s shelf life. This presentation first discusses a more strategic approach to solve inherent off flavors. By determining their source and then identifying the problematic compounds, processing methodologies can be designed to remove the offending off notes. For the second challenge, data will be given showing how the many protein side-chains chemically react with major flavoring components used in today’s market. To successfully flavor products, target flavors must be judiciously chosen so they will not react with proteins. Research is now underway to determine what will and won’t react with proteins. The goal is to provide insights into how to create desired shelf-stable flavoring systems for protein-enhanced foods.
Flavor is crucial for a food’s or beverage’s acceptance. Obtaining a desired flavor profile can be challenging even in traditional products. When new protein ingredients are included, formulation difficulties can increase considerably. This session offers insights into the use of flavoring components. Important flavor-protein interactions are discussed. A brief overview on several research projects provides hints for what may be solutions of the future. A Q&A session at the very end of the presentation offers advice on what can be done about off-flavors.
“Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Out”
PowerPoint and Summary (to be posted)
From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any product with higher levels of protein can present unusual difficulties. An added challenge occurs due to the trend towards unfamiliar plant-based proteins. Flavorings are often more heavily relied on to overcome innate plant flavors. This presentation looks at the food chemistry behind protein-flavoring interactions to help explain why “what you put in is not what you’ll get” and suggests tactics to minimize one of the ultimate flavoring challenges.
“Flavorings: Clean and Friendly”
The sensory experience on eating is the key to market success. While great health claims may sell the product once, few will continue to purchase the product if it does not satisfy sensory expectations. This presentation first will explore the options in natural flavorings, for example, is the flavoring natural, all natural, or from the named source, and what does each designation mean. Flavoring composition will be linked to the current labeling laws. Emphasis will be on how food formulators can work within these laws to get clean, customer friendly labels. Time will also be devoted to the costs associated with clean labels: nothing is free.