Healthy foods are hot

The Third Annual Healthy Foods Conference — held in conjunction with Natural Products Expo East — offers executives, brand managers, marketers and product developers the latest information on reformulating and repositioning food and beverages, as well as the ingredients needed to create them.

Health, nutrition and wellness have gone mainstream, creating the hottest trend in food and beverage markets. Healthy foods grew 7-8 per cent in 2004 and 2005, while the mainstream food industry grew only 1-2 per cent. Exponential growth in awareness about the functionality and benefits of healthy foods is creating increasingly savvy consumers who demand products with less sugar, zero trans fats, high fibre and more gluten-free options.

Mainstream grocers have created their own lines of organic foods, and continue to expand their natural foods offerings. Competition is fierce as major companies scramble to create or reinvent products to meet the demand. The conference is the ideal place to gain the knowledge and contacts necessary to keep up with this burgeoning market.

Executives from such organisations as Aramark, The Disney Company, HJ Heinz Co, Organic Valley, Sterling Rice Group, and the UK Food and Drug Federation, will be among the presenters. Among the highlights:

  • Brands and companies that are reinventing themselves to address new lifestyle trends
  • Dietary ingredients launching into food formats that are winning in the market
  • Cutting-edge trends and data about market sectors that are creating opportunity and disrupting business in the food and beverage industry

To register, visit The Healthy Foods Conference badge includes access to Natural Products Expo East/Organic Products Expo-BioFach America.

Cargill's CoroWise plant sterols brand is the title sponsor of all the Healthy Foods Conferences worldwide.

Conference schedule

Wednesday, Oct 4

7:30?8:30 am Continental breakfast and networking

8:30?10:00 am The Future of Food ? Making the Association Between Healthy Products and Good Health Speakers: Dominic Dyer, Mike Lubin

10:00?10:30 am Networking break

10:30?11:30 am Kids' Nutrition: The Issue and the Opportunities

11:30 am?12:30 pm Case Study: Product Solutions for Kids
Speakers: Shazi Visram, Tim Avila

12:30?2:00 pm Networking luncheon

2:00?2:45 pm Glycaemic Index vs Glycemic Load: Deciphering the Difference
Speaker: Patrick Holford

2:45?3:30 pm Future Food Scenarios
Speaker: John Grubb

3:30?4:00 pm Networking break

4:00?4:30 pm Case Study: Disneyland Goes Gluten-free
Speaker: Chris Justesen

4:30?5:00 pm Case Study: Repositioning Tomatoes for Health
Speaker: Idamarie Laquatra, PhD, RD, LDN

5:00?5:30 pm Case Study: Natural Organic Food Service
Speaker: Steve Petusevsky

5:30?7:00 pm Networking reception

Thursday, Oct 5

8:00?9:00 am Light breakfast

9:00?10:00 am Keynote Address: Nutrition, Marketing and Corporate Profits
Speaker: Marion Nestle

WHEN: October 4-5, 2006
WHERE: Sheraton Inner Harbor; Baltimore, Maryland, USA (adjacent to Baltimore Convention Center and Natural Products Expo East)
Some of the Featured Speakers
Dr Marion Nestle is the Paulette Goddard Professor in the Department of Nutrition, Food Studies and Public Health at New York University. Sometimes called a 'food cop,' she is one of the nation's most influential authorities on nutrition and food policy.

Michael Lubin's business experience spans 14 years of high-level marketing and brand growth strategy consulting experience for many of the world's largest and most sophisticated brand- centric organisations including PepsiCo, Procter & Gamble, Kraft, Clorox, Unilever, Microsoft and Nestlé.

Dominic Dyer, executive director of the UK Soya Protein Association, which promotes the interests of the soy industry in Europe. Chris Justesen is Disneyland's head chef. Disneyland management is making changes in response to an increased demand from consumers wanting to avoid common food allergens.

John Grubb is managing partner and director at the Sterling Rice Group. The group has worked with an extensive range of clients in functional foods, nutraceuticals, and organic and natural foods.

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