Cultural & Religious Influences on the Food Industry

 

(Webinar length:  1h 31m)

Overview:

This webinar will provide an overview of food and dietary habits unique to specific populations; ways that ethnic and national heritage can affect procurement, development, production, marketing and demand; conceptual approaches for making the most of multiculturalism; and identifying opportunities for targeting consumer audience segments.

Today’s business neighborhood is pluralistic. From international communities worldwide right on down to daily workplace diversity, multiculturalism in many ways has always been the “norm”. Throughout history cultural customs, ethnic groups and religious practices have influenced the food supply.

Areas covered in the webinar:

  • Religious dietary rules
    • Sourcing & production issues for Halal and Kosher certifications
    • Contemporary social trends from shared values
  • Product development discoveries from global palates
  • Cross-cultural, fusion and inter-cultural connections
  • Eco-consciousness – trans-cultural values and conflict with signature pride foods
  • Marketing strategies and ethics when targeting ethnic groups
  • Exporting national cuisine - inviting the world to celebrate heritage menus
  • Trendy cuisines with a worldly health halo
  • Non-ethnic cultural groups – considerations for gender identity & orientation, the physically challenged, and generational differences
  • Workplace challenges and benefits

Who will benefit from this webinar:

  • Regulatory Affairs and Compliance Professionals
  • QA and QC Managers
  • Food Scientists, Technologists and Product Developers
  • Government food inspectors
  • Consumer and Marketing Research Professionals
  • Advertising, Brand, Marketing and Public Relations Managers
  • Legal Consultants and Professionals
  • Health and Science Journalists and Reporters
  • Importers and Exporters; International and Foreign Agricultural Trade Reps
  • Dietitians and Nutritionists 

Presenter--Lauren Swann, MS, RD, LDN

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively deliver accurate nutrition messages for industry, media and public health by providing food labeling & nutrient analyses; marketing communications & freelance writing; and cultural food practices consulting services. She’s managed labeling -- for competitive marketplace positioning as well as government compliance -- for hundreds of items including novel ingredients and unprecedented category entries, having gained invaluable experience on a wide range of diverse retail, foodservice, institutional and industrial products while with Kraft Foods. She established the Regulatory Affairs department for Vlasic Foods International. Clients include well known food companies, retailers, restaurants and trade associations. She has guest lectured at leading universities and developed customized label training presentations for industry associations and online courses. Lauren has published dozens of articles as a contributing nutrition writer and field reporter for leading industry publications. She’s also 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 #: 1003cCultural
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Price $289.00