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Cargill Health & Food Technologies Sponsors Mayo Clinic Seminar on Nutraceuticals and Functional Foods

MINNEAPOLIS - Cargill Health & Food Technologies (H&FT) is sponsoring the Mayo Clinic Office of Women's Health March 2004 symposium on nutraceuticals and functional foods. The seminar, "Health Benefits of Nutraceuticals: What are they and what is the evidence for their use?" is scheduled for March 12, 2004 on the campus of Mayo Clinic in Rochester, Minn.

“Our patients as consumers are bombarded with information regarding foods and food choices,” said Virginia Miller, Ph.D., director of the Office of Women's Health at Mayo Clinic. “Health care providers, public health and food science professionals are positioned to impact patients' choices through evidenced-based recommendations regarding nutrition.”

The program will provide healthcare professionals with the basic information about nutraceuticals and functional foods and will review the emerging scientific evidence about their potential health benefits. Practical information will be provided by nutrition experts and physicians regarding recommendations for using nutraceuticals and functional foods that are specific to women and life stages.

“Our focus during this event is to call attention to the importance and relevance of nutraceuticals and functional foods in helping manage a wide variety of health concerns,” said Ted Ziemann, Cargill H&FT president. “Foods and beverages enriched with health-promoting ingredients are beginning to bridge the gap from fitness enthusiasts to busy women who demand convenience and great taste as well as excellent wellness options.”

“We want healthcare professionals and consumers across the United States to know that Cargill is active in the development of functional foods that address emerging health concerns and offer great taste and convenience for today's hectic lifestyles,” said Ziemann.

Cargill's H&FT business is part of a larger Cargill initiative called Food System Design. As such, Cargill Health & Food Technologies works in concert with customers to produce ingredients, ingredient systems and food system breakthroughs that result in appetizing, nutritious and convenient consumer products.


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