Trans-itioning - What's Up with That Fat?

How Different Fatty Acids Figure into Food Products

(Webinar length:  1hr 28min)

Overview:

Join us for an insightful and informative webinar about trends in fat relative to contemporary health issues, regulatory initiatives and action, product development and marketing for managing the most maligned essential nutrient in human diets. 

The U.S. Food and Drug Administration (FDA) is moving more aggressively towards reducing artificial trans fats in the food supply, recently announcing its preliminary determination that partially hydrogenated oils (PHOs) are not “generally recognized as safe”  or “GRAS” for use in food. If finalized, PHOs would be considered a food additive and could not be used without regulation.
 
Comprised of various fatty acids, fat – though a required nutrient -- is frequently cited for contributing to health problems, yet it’s actually the type of fatty acids and relative amounts that can make a difference for good health.
Trans fat intake among Americans has declined significantly since its content began appearing on Nutrition Facts in 2006, showing that the food label -- as a prime source for disclosure about the type and amount of fat -- ultimately influences selection, choice and consumption.   

This webinar will include details about next steps following the FDA trans fat announcement and cover:

  • Which fat? Saturated, mono- and polyunsaturated fatty acid differences
  • Artificial and “unintended” vs. naturally-occurring trans
  • Value and benefit of today’s most talked about fats like omega-3, olive and canola oils 
  • Scientific and medical findings about the dietary balance effect of different fatty acids
  • Natural and industrial fat sources; current consumption trends
  • Common function and use of added fat in multi-ingredient foods
  • Fat relative to today’s major public health issues; influence on consumer perception
  • How ingredient suppliers respond with new and renewed alternatives 
  • Labeling fats and fatty acids – Nutrition Facts requirements and options, ingredient nomenclature, nutrient content, disease prevention and health-related claims 
  • Communicating with consumers about the fat content of your products

Who will benefit from this webinar:

  • Regulatory Affairs & Compliance Professionals
  • QA and QC Managers
  • Food Scientists, Technologists & Product Developers
  • Government food inspectors
  • Consumer & Marketing Research Professionals
  • Advertising, Brand, Marketing & Public Relations Managers
  • Legal Consultants and Professionals
  • Dietitians and Nutritionists

Presenter--Lauren Swann


lauren swann

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively deliver accurate nutrition messages for industry, media and public health.  She established the Regulatory Affairs department for Vlasic Foods International. Clients include well known food companies, retailers, restaurants and trade associations.  She’s co-authored and written chapters for six books, including the Nutrition Labeling Handbook and has been interviewed by national and local media including NPR. She has an MS in Nutrition Communications from Boston University, a BS in Medical Dietetics from Howard University, is a Registered Dietitian, Licensed in Pennsylvania.

  • Item #: 1223dFat
  * Marked fields are required.
Qty*
Price $289.00