The Wellness 14 conference hosted by Institute of Food Technologists (IFT)—taking place at the Westin Chicago River North March 20 and 21—is an excellent opportunity for industry professionals to gain insights into the science, development, and marketing of healthier snack foods.
CHICAGO—According to data from The National Health and Nutrition Examination Survey, Americans consume more of their daily calories as snacks rather than as meals. This means the food industry has a great opportunity to help improve overall health by developing healthier snacks that are high in protein as well as low in sodium and sugar. The Wellness 14 conference hosted by Institute of Food Technologists (IFT)—taking place at the Westin Chicago River North March 20 and 21—is an excellent opportunity for industry professionals to gain insights into the science, development, and marketing of healthier snack foods. Several noteworthy speakers in food, medicine and media will be leading sessions.
Highlights at this year's conference include:
Opening General Session—The Loud, Confused Enemies of Processed Food; David H. Freedman, Contributing Editor, The Atlantic
The public tends to hold mistaken and even dangerous ideas about nutrition that typically run contrary to the general scientific consensus about healthy diets. One especially troubling result is the rise of a loud, passionate and influential "whole food" movement convinced that all processed food is unhealthy, period. This unscientific belief threatens to make it difficult for food companies to bring out products engineered to cut sugar, fat and calories while retaining mass appeal, a critical step toward fixing the obesity crisis. Where do these ideas come from, and why do so many in the public fall for them rather than listening to what scientists say? And how can scientists and the food industry help restore clear thinking in the public, clearing the way for new, healthier processed foods?
General Session: Know Your Food Science History and Overcome Your Public Trust Issues; Trevor Butterworth, Editor-at-Large, STATS.org
Consumers demand the latest technology for their phones, cars and homes, yet many reject the idea of technology for their food. Through a series of historical tidbits and case studies, Trevor will explain how, in the age of apps, iPads, and social media, food scientists can make food technology exciting in order to win back consumer trust.
Closing Session: The Cleveland Clinic Experience with Wellness: Food is Key; Michael Roizen, MD, Chair, Cleveland Clinic Wellness Institute; Chief Wellness Officer, The Cleveland Clinic
Cleveland Clinic felt it could continue to lead in health only if it could reduce the influx of chronic diseases, since they cause over 7 percent of medical cost and disability. Using the Clinic's employee population of 43,000, the Clinic made many mistakes in learning how to drive wellness and bend the cost curve down, but they’ve learned a lot ,so now they can help others. Dr. Roizen will share some reasons why along with some solutions.
Throughout the two-day event, there will be several interesting sessions covering three separate tracks: protein enhancement, sodium reduction, and sugar reduction. Wellness 14 offers 12 hours of focused education, all of which apply toward Certified Food Scientist (CFS) and Registered Dietitian recertification hours.
View the full Wellness 14 agenda
View Wellness 13 video
Wellness 14 Full Conference Access Pass
Includes in-person access to all sessions, access to a digital library of PDF files of session materials, continental breakfasts, lunches, networking breaks and a pass to the Networking Reception & Supplier Showcase event.
By February 28, 2014
Members: $695 | Non-Members: $795 | Student Members: $295
After February 28, 2014
Members: $795 | Non-Members: $895 | Student Members: $395
The cost is waived for credentialed media. Please contact Stephanie Callahan at firstname.lastname@example.org, 312.604.0273 to register.
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.