Replacing SoFAS with Healthy Oils: New Science and Innovative Solutions
Session Track: Health Issues
Date: Thursday, March 29, 2012; 9:15 – 10:15 a.m.
A new challenge surfaced for the food industry when government guidelines showed that over 35% of calories consumed are from solid fats and added sugars (SoFAS). An emerging body of nutrition research is defining what and how to replace solid fats and added sugars in healthy diets. New technologies are making it possible with processed foods. This session will provide an in-depth review of the latest nutrition science on fats and oils, and their relationship to carbohydrates and proteins in healthier products. Research indicates not only that transfats should be replaced by healthier oils, but that there are also benefits to replacing saturated fats and refined carbohydrates.
Dave Booher, Group Leader, Healthy Oils, Dow AgroSciences
Dave joined Dow AgroSciences in 2010 with responsibilities for demand creation and processor relations. He has extensive experience in the food processing and food service industries. Dave’s expertise includes the area of new generation oils and how they influence functionality and flavor. He is currently focused on delivering novel oil solutions that provide improved nutritional and functional characteristics to the food industry. As Group Leader for Oils in cooperation with the Omega-9 Ingredients Solution Team, Dave has led an effort which has replaced over 1 billion pounds of “bad” fats in the North American food supply with heart-healthy oils. Dave’s 20-year professional career has spanned Agribusiness, Commodity Processing and Biofuels/Energy sales and demand development. He graduated from Southern Illinois University with a B.S. in Plant and Soil Science.
Peter Jones, Ph.D., Director, CRC in Nutrition & Functional Foods, and Professor, Food Science and Human Nutritional Sciences; University of Manitoba
Peter J. Jones, was named Canada Research Chair in Functional Foods and Nutrition at the University of Manitoba on November 1, 2005. As the Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones’ main appointment is in the department of Food Science with a cross appointment in Human Nutritional Sciences. A native of Vancouver, Dr. Jones received a B.Sc. degree in Biochemistry at University of British Columbia. He obtained a M.Sc. in Human Nutrition at the same institution before completing a Doctorate in Nutritional Biochemistry from the University of Toronto in 1985. Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and Past-President of the Canadian Society for Nutritional Sciences. He serves as Chairman of the Functional Foods and Nutraceuticals Board of the Vancouver-based Forbes Medi-tech group.