Attendees at the roundtable will be encouraged to ask questions, propose challenges, and discuss solutions to the challenges facing the dietary supplement and food industry today.
West Haven, CT (PRWEB) September 22, 2015
Watson Inc. is proud to announce the addition of four roundtable discussions to be held at their booth during the SupplySide West convention in Las Vegas, NV. The roundtables will provide an opportunity for leaning, discussion, and the sharing of ideas as well as innovation. Attendees at the roundtable will be encouraged to ask questions, propose challenges, and discuss solutions to the challenges facing the dietary supplement and food industry today.
On Wednesday, October 7th at 11 AM Pacific Time the roundtable topic will be spray drying. Amit Sinha, Process Innovation Engineer at Watson, will lead the discussion group. The topics discussed will depend on the interests and applications of those attending, however some of the areas covered will include an overview of spray drying technology, the benefits of spray drying in food and supplements, processing conditions, and challenges. The applications for spray drying will also be discussed.
On Wednesday, October 7th at 4 PM 4:00 PM to 4:45 PM Pacific Time, there will be a roundtable discussion on granulation and agglomeration led by Gary Wada, Process and Technology Operations Director at Watson. Wada will share his knowledge from over 30 years of experience in the industry. The discussion is designed to be adjusted based on the attendees and their interests. Subject matter will include the benefits agglomeration provides for tableting including flowability, uniform weight, uniformity in the blend, and preventing segregation of ingredients in a blend.
Wada will review the technology available for granulations: fluid bed, high shear, and chilsonation. Fluid bed granulations are known for their porosity and ability to dissolve by wicking liquid through interstitial void space and dissolving from the inside out, whereas high shear granulations and chilsonated granules are known for dissolving by erosion only. Even after compression, fluid bed granules dissolve faster than those made by high shear or chilsonation. Instantizing is a subset of agglomeration used for the specific purpose of helping powders to mix better with a liquid.
On Thursday, October 8th from 11:30 AM to 12:15 PM Pacific Time Watson will host a roundtable discussion on microencapsulation technologies. Alice Wilkinson, Vice President of Nutritional Innovation, and Gary Wada, Technology Transfer, will co-chair this roundtable. The discussion will cover the applications and benefits of different microencapsulation technologies such as hot melt, solvent-based, and aqueous. Wilkinson and Wada will also answer questions regarding coating technologies and considerations which must be made in the selection of coating materials. The benefits of microencapsulation including taste masking, odor masking, modified release, and barrier coatings to prevent ingredient interactions and degradation will also be reviewed.
The final roundtable will be held on Thursday, October 8th from 2:30 PM to 3:15 PM Pacific Time. The topic will be Antioxidants vs. Antioxidants and the roundtable discussion will be led by Al Vega, M.S., R&D Manager Nutritional Division at Watson Inc. Vega will be leading an interactive discussion comparing and differentiating between antioxidants to prevent oxidation in foods and antioxidants as nutrients. Vega will be answering questions and providing insight into how antioxidants perform their functions in both foods and the body.
Additional information on these events and registration can be found on the Watson website at this link http://info.watson-inc.com/watson-roundtable-discussions-at-ssw.
Watson is one of the highest quality suppliers of products and services geared towards enhancing human health and nutrition around the world. We are a leader in developing quality products and innovative ingredient systems for the food and supplement industries. Expertise in custom nutrient premixes, microencapsulation, agglomeration, micronizing, spray drying, and film technology allow us to develop unique formulations and products using Watson manufactured value-added ingredients. For more information on Watson see http://www.watson-inc.com.
Moira Watson, V.P. Marketing & Communications
800-388-3481 or (203)932-3000
Watson Foods Co., Inc. DBA Watson Inc.
- Corporate headquarters: 301 Heffernan Drive, West Haven CT 06516
- CEO: James T. Watson
- Website: http://www.watson-inc.com
- Employees: 300