February 11, 2011, 12:00 – 1:30 pm Central
The release of the 2010 Dietary Guidelines for Americans presents an opportunity for food companies to develop new and improved health-focused products that meet the recommendations outlined in the newly revamped Dietary Guidelines. The guidelines strongly recommend the reduction of SOFAS such as saturated fat and added sugars, as well as the significant reduction of calories and salt content. They also highlight the need for valuable nutrients, such as calcium and Vitamin D, in foods. This webcast will discuss the 2010 Dietary Guidelines, and provide an industry perspective on the development of food-based solutions that increase consumers’ understanding and adoption of the current guidance.
By participating in this webcast, you will better understand:
Product Developers, Food Scientists, Researchers, Sales & Marketing, Regulators/Regulatory Affairs
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
FREECredentialed Media Registration Fee: FREE
02/11/11 12:00 PM
Dr Roger A Clemens CFS
Dr. Roger A. Clemens is Chief Scientific Officer for Horn (aka E.T. Horn Company). He also serves as Regulatory Science faculty and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He was the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 250 invited domestic and international lectures, served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe, and provided more than 500 media interviews on food science, nutrition and health. Dr. Clemens is IFT's immediate past-president (2012-2013), professional member of and Fellow in the Institute. He is a former leader in IFT at local (Chair, Southern California IFT), division (Chair, Toxicology and Safety Evaluation Division and Nutrition Division) and national (Chair, Nominations & Elections Committee) levels.Dr. Clemens was a member of the 2010 USDA Dietary Guidelines Advisory Committee, and member of the American Dietetic Association's Committee on Dietetic Registration (CDR). He currently serves on the USP expert committee on food ingredients.
Richard M Black
VP of Global Ntrtn
Richard Black joined Kraft Foods in February, 2005 as Vice President of Global Nutrition, and Chief Nutrition Officer. In this role, Richard is responsible for leading corporate-wide nutrition programs: developing strategies, guidelines, and portfolio improvement opportunities; and providing overall accountability for nutrition research, nutrition communications, and nutrition business applications. Richard is a member of Kraft’s internal Worldwide Health and Wellness Committee, and also leads the Worldwide Health and Wellness Advisory Council engaging with independent experts in key health and wellness disciplines.
Prior to joining Kraft, Richard has represented different organizations in a variety of technical/research positions. Most recently, he was Executive Director for International Life Sciences Institute North America in Washington, DC, a not-for-profit institute conducting research in nutrition and food safety. As Head of Nutrition Research, Richard worked at the Novartis Consumer Health Center in Switzerland guiding research in medical, health, and functional nutrition. At Nestle in Canada, Richard was Director of Scientific/Regulatory Affairs and Manufacturing Services where he gained product development and regulatory experience. With the Kellogg Company, Richard started as a Research Nutritionist in Battle Creek, subsequently becoming Manager of Nutrition & Scientific Affairs at Kellogg Canada.
Richard was born and raised in Canada. At McMaster University, he received Bachelor of Science degrees in Psychology and in Chemistry, and completed his Ph.D. in Psychology. At the University of Toronto, Richard did a post-doctoral fellowship in the Departments of Nutritional Sciences and Psychiatry, Faculty of Medicine, and subsequently served as Assistant Professor in the Department of Nutritional Sciences.
Richard is a member of the American Society of Nutrition, Institute of Food Technologists, The Obesity Society, as well as various food industry trade associations. Richard also served on Health Canada advisory panels, developing policy on health claims, and policy on addition of micronutrients in food.
Food & Beverage Industry Analyst
The NPD Group Inc
As the food & beverage industry analyst for The NPD Group, a leading market research company, Darren provides insights based on NPD’s food-related research to organizations and companies across the country. Prior to joining NPD in March 2007, he was an analyst with Information Resources, Inc (IRI), and spent over seven years examining consumer packaged goods trends, and worked with a variety of industry leaders covering dozens of food and beverage categories. He has authored NPD topical reports on how the economy affects consumers’ in-home meal strategies, profile of the organics consumer, the impact of Baby Boomers and Millennials on America's eating patterns and has been a contributing writer for trade publications.
Darren holds a bachelor’s degree from Northwestern University and makes his home in New York City.