Leveraging the Glycemic and Digestive Properties of Wholesome Ingredients as an Effective Aid for Consumers to Manage their Middles

Session Track: Weight Management
Date: Wednesday, March 28, 2012; 1:50 – 2:50 p.m.

Session Description:

Emerging science shows that some intrinsic properties of foods may significantly affect consumers’ appetite and food choices at subsequent meals. As the food industry looks for ways to help abate the obesity crisis, breakfast and snacks are key opportunities for improvement. Traditional breakfast foods and snacks globally have evolved toward simple carbohydrates or proteins that may also be high in saturated fat. Diets higher in fiber, protein, unsaturated fat, various phytochemicals, magnesium, and Vitamin E may ameliorate the problem. In this session, the role of food structure in solid food products and the subsequent effect on consumers’ appetite and blood glucose levels based on almond, legume, and whole grain case studies, will be explored.

Speaker Information:

Richard Mattes, M.P.H., R.D., Distinguished Professor of Foods and Nutrition, Purdue UniversityRichard Mattes

Dr. Richard Mattes is a Distinguished Professor of Foods and Nutrition at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell. At Purdue University, Dr. Mattes is the Director of the Ingestive Behavior Research Center and Chair of the Human Subjects Review Committee. He also holds numerous external responsibilities including: Associate editor of American Journal of Clinical Nutrition; editorial board of British Journal of Nutrition, Chemosensory Perception, Ear, Nose and Throat Journal and the journal, Flavour. He is also Secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund.


Kantha Shelke, Ph.D., Principal, Corvus Blue LLC Katha Shelke

Kantha Shelke is a principal at Corvus Blue LLC, a Chicago-based science and research firm that specializes in competitive intelligence and expert witness services in food science and ingredient technologies. The firm is retained by progressive food and wellness businesses and professional organizations to focus on what matters most in expediting technology development, new product launch and market realization. She is Editor-at-Large of Penton Media’s Functional Ingredients and Nutrition Business Journal, the Technical Editor of Putman Media’s Food Processing & Wellness Foods, and Science & Technology Commentator at PLMA Live! She works and teaches at the intersection of food science and application for health and wellness, focusing on the science of food processing, physiology, regulatory clearance, processing trends, commercialization and dynamics shaping acceptance and adherence by consumers and markets.