« White Paper Offers Dairy Managers Options in Meeting Strict New Federal Pasteurization Testing Regulations | Main | Vibratory Screeners Optimize Product Throughput in the Food Ingredient Industry »
March 22, 2005
The 2nd Ingredient Based Obesity Solutions Conference
Today’s consumers have become avid label readers. Becoming more educated on the benefits and harmful effects of commonly used ingredients and demanding from Food & Beverage manufacturers that they deliver foods that not only meet consumers’ basic nutritional requirements, but that these foods are also tasty, safe, convenient, of good economical value. Food and ingredient manufacturers play an important role in creating and marketing products to meet the needs of various segments. And would also inevitably assist in combating the obesity and health crisis affecting the nation.
Chicago, IL (PRWEB) March 22, 2005 -- The 2nd Ingredient Based Obesity Solutions conference – taking place June 8-9, 2005 in Chicago, IL – will cover the latest research information and technologies that assist the food industry in preparing products that are not only nutritious but that can aid in the alleviation of the obesity crisis. The industry has to defend itself against the current onslaught by the media and other research organizations citing processed foods and its ingredients to be the main cause for obesity. This conference gives ammunition to the food and beverage manufacturers and ingredient suppliers regarding the processes and technological solutions available to combat the obesity epidemic.
The conference will address current issues and attendees will take away an update on obesity legislative issues and how they impact the industry; best practices in maintaining profitability with the current consumer nutritional trends; new developments in childhood obesity epidemic; issues surrounding the role of functional foods and nutraceuticals; as well as exploring the option of nutraceuticals. Additional sessions will examine manipulating food ingredients to enhance perception and encourage consumption, creating formulations to replicate “healthy and nutritious” fried foods, and educating consumers on the functions of food ingredients.
Respected presenters include Professor and Chairman, Food Marketing, St. Joseph's University, John Lord; Professor in the Department of Science & Human Nutrition at the University of Maine, Marie Camrie; Dr. Richard Mattes, Professor from the Purdue University; Dr.Eric Rimm, Associate Professor of Epidemiology and Nutrition at the Harvard School of Public Health; the Innovations Research Scientist with Bunge Oil, Marialuci Almeida; and the VP Marketing and New Product Development at Ocean Nutrition Canada, Ian Lucas.
This event could not be possible without the support of US Food Safety & Nutrition Magazine, and Nutritional Outlook.
About marcus evans
marcus evans, one of the world’s leading business information companies, is dedicated to the provision of global business intelligence and information to assist in strategic and effective decision-making. Established in 1983, the company’s international network of offices creates major sector-focused events for business learning and networking opportunities across a variety of industries and professions.
Posted by Industrial at March 22, 2005 02:44 AM