Creating Packaging and Products with Weight Loss in Mind
Session Track: Weight Management
Date: Thursday, March 24, 2011, 8:00 a.m. - 9:00 a.m.
Food companies can play a key role in weight control, and part of the solution involves food packaging. Food choices are greatly influenced by package size, food labels, visibility, convenience, and visual cues. Studies show that smaller packages reduce consumption, and that the convenient availability of food increases consumption. Additionally, foods that increase satiety can help to reduce food consumption, as presented in the case study of resistant starch. Relevant clinical studies will be presented, including an exploration of the possible mechanisms that may contribute to the satiety effects observed . You'll learn how all of these factors influence consumption patterns.
Terry Finocchiaro, Ph.D., Director, Nutrition Research & Development, National Starch Food Innocation
Dr. Finocchiaro has more than 26 years of experience in the design and development of novel foods and ingredients. His expertise is in designing and developing ingredients with specific physiological responses. Dr. Finocchiaro’s Ph.D. training was in food chemistry and nutrition at the University of Wisconsin-Madison, where he studied and published in the areas of food enzymology and lipid oxidation. He has published more than six research and review articles, and is an inventor of nine patents. Dr. Finocchiaro’s broad base of commercial experience includes progressively higher responsibilities with companies such as Nestlé’s, Campbell Soup Company, Opta Food Ingredient, McNeil Nutritionals, and National Starch. He has been at his current position with National Starch since November of 2005.
Jim Painter, Ph.D., R.D., Director of Nutrition Research, California Raisin Marketing Board
Dr. Jim Painter, a registered dietitian, has worked with the Marriott Corporation, taught at the University of Illinois, and is a professor and chair of the School of Family and Consumer Science at Eastern Illinois University. He serves on advisory boards for Paramount Farms Pistachio Health and Disney, and is the director of Nutrition Research for the California Raisin Marketing Board. He is associated with the Apicius International School of Hospitality in Florence, Italy, and is the recipient of numerous grants that have focused on changing our eating environment. Dr. Painter has more than 100 peer-reviewed publications to his credit, and has co-authored The Art of Nutritional Cooking, a nutrition text for culinary students. Dr. Painter's doctorate degree is from the University of Illinois.