Marketing, R&D and communications are all being driven by wellness influences. Oftentimes though teams don’t communicate with each other resulting in missed opportunities or they address issues in a disjointed fashion. Nutrition professionals working within the food industry throughout various levels of the organization such as marketing, R&D, operations, corporation communications, and project management, can help bridge this gap and can be the secret ingredient in the recipe for success.
The ability to speak the language of nutrition and business can forge stronger integration within a company. This webcast showcases the challenges three corporate nutrition professionals have helped to overcome within their organizations, and why their roles continue to be critical in this new world where health is the new wealth.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, Advanced
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04/03/12 12:00 PM
Danielle Anne Dalheim, RD
Associate Principle Nutrition Scientist
Frito Lay India
Joanne B. Murray, RD
Health & Wellness Manager
Topco Assocs., LLC.
Joanne Murray joined Topco in the newly created position of Health and Wellness Manager. Topco is a coop owned by 52 supermarket retailers and wholesalers. Her major responsibility is to provide direction for nutritionally driven product reformulation for any private label products that are not equal to or better than the National Brand Equivalents. The NuVal system is utilized as a metric to compare the overall nutritional quality of products within the same category. She initiates meetings with suppliers to outline Topco’s health and wellness goals and provide reformulation direction. Being a registered dietitian and a trained descriptive sensory analyst provides the foundation to help Topco deliver foods that are better for you and still taste great.
Murray is also responsible for better-for-you product development, and active communication with Topco-member dietitians. She has formed a Dietitian Advisory Council and initiated a TopTester program to solicit employee evaluations of own brand products.
Murray’s extensive food industry experience includes product development for major food manufacturers and QSRs (Quick-Serve Restaurants), Descriptive Sensory Analyst, consumer affairs positions in the meat industry, as well as technical sales representative.
She is a member of the American Dietetic Association and is involved in dietetic practice groups that support her area of practice: Food & Culinary Professionals (FCP) and the Supermarket sub-group, Dietitians in Business and Communications (DBC), and Institute of Food Technologists.
Murray graduated from Clarke College and interned at Massachusetts General Hospital.
Jaime Schwartz, MS, RD
VP, Nutrition Strategy and Health Influencer Communications
Jaime Schwartz is a registered dietitian and Vice President, Account Supervisor at Ketchum Public Relations. She works with food companies and commodity boards to develop strategic nutrition education programs that communicate science based messages to consumers, the media, and health influencers. Based in New York City, she leads health influencer activities for Ketchum’s food and wellness clients. Jaime is not only a nutrition professional but also a public relations professional, an expertise she has honed throughout her 6 years at Ketchum and 3 years prior working internally at food companies.
Jaime was named 2009 Young Dietitian of the Year by the New Jersey Dietetic Association and has held leadership positions in many professional organizations, currently serving as the co-editor for NJDA’s quarterly newsletter. Her personal research interest is on environmental factors influencing eating behaviors and her graduate school research on “portion distortion” was published in Topics in Clinical Nutrition and the Journal of the American Dietetic Association.
Jaime has a Master’s Degree in Nutrition from Rutgers University and a Bachelor’s Degree in Nutrition from Penn State University. She completed her dietetic internship at the University of Medicine and Dentistry of New Jersey.