Top Stories: N.Y. Mayor proposes ban of large sugary drinks; NYC Board of Health approves; Soy and cognitive function: Latest results; Countdown to Vegas
N.Y. Mayor proposes ban of large sugary drinks; NYC Board of Health approves
According to The New York Times, New York City plans to enact a far-reaching ban on the sale of large sodas and other sugary drinks at restaurants, movie theaters, and street carts, in an effort by Mayor Michael Bloomberg to combat rising obesity.
The proposed ban would affect virtually the entire menu of popular sugary drinks found in delis, fast-food franchises, and even sports arenas, from energy drinks to pre-sweetened iced teas. The sale of any cup or bottle of sweetened drink larger than 16 oz would be prohibited under the first-in-the-nation plan, which could take effect as soon as next March.
The measure would not apply to drinks with fewer than 25 calories per 8-oz serving, such as diet sodas, enhanced water, or fruit juices. In addition, the ban would not apply to dairy-based drinks like milkshakes or alcoholic beverages. It also would not extend to beverages sold in grocery stores or convenience stores. Restaurants, delis, movie theater, and ballpark concessions would be affected, because they are regulated by the health department. Carts on sidewalks and in Central Park would also be included, but not vending machines or newsstands that serve only a smattering of fresh food items.
In response to the proposal, the American Beverage Association (ABA) has stated: “We understand the need for a comprehensive solution and we are doing our part. However, New York City is not going to address the obesity issue by attacking soda because soda is not driving the obesity rates. According to government data, sugar-sweetened beverages account for only 7% of calories in the average American’s diet. So while obesity rates continue to climb, beverage calories continue to decline.”
In other news, according to The Washington Post, New York City’s Board of Health has unanimously advanced Mayor Michael Bloomberg’s proposal to ban sweetened drinks above 16 oz at foodservice establishments throughout the city.
The proposal only needs to win approval from one government body to become law, the city’s unelected board of health, and the panel took the first step toward making that happen June 13 with a unanimous vote to begin a six-week public comment period. A public hearing has been scheduled for July 24. A formal vote whether to approve the measure isn’t scheduled to take place until Sept. 13.
The New York Times article
The Washington Post article
Soy and cognitive function: Latest results
The effect of soyfoods on cognition has been a topic of some controversy. Just recently, a study published in Neurology suggested that soy protein may not preserve overall thinking abilities in women over the age of 45, but may improve memory related to facial recognition. In addition, results from a Hawaiian population study published in 2000 linked soy consumption with greater risk of cognitive impairment.
In the latest ePerspective post, Mark Messina, Adjunct Associate Professor in the Dept. of Nutrition, School of Public Health at Loma Linda University and Executive Director at the Soy Nutrition Institute, examines these findings against a number of other studies that show that soy may favorably impact visual memory. In addition, the studies refute concerns that soyfoods could be harmful for cognitive function. The study of soyfoods impact on cognition continues to result in differing conclusions. What are your thoughts on soy’s impact on health? Share your opinion on IFT’s ePerspective blog.
Mark Messina’s ePerspective blog
Countdown to Vegas
Ready or not, the 2012 IFT Annual Meeting & Food Expo® kicks off in less than a week in Las Vegas, Nev. If you are attending, make sure while you are roaming around the Las Vegas Convention Center that you check in with IFT Live, the official news source for the Annual Meeting & Food Expo. There you will find useful information on sessions, activities, and expo floor highlights that can aid in mapping out your days.
If you aren’t going to be able to join us this year, consider IFT Live your way to “virtually” attend the show by reading the 90+ articles written from the show, viewing the plethora of pictures, and watching the videos shot on the Expo Floor and in key sessions.
Wellmune WGP may reduce respiratory infections
Study results presented at the American College of Sports Medicine 59th Annual Meeting show that marathoners taking Wellmune WGP, a natural immune health ingredient, may be less likely to get respiratory infections. It is common for runners to develop upper respiratory tract infections (URTI) in the days and weeks following completion of a marathon.
The double-blinded study involved 182 runners who completed the 2011 Live Strong Marathon in Austin, Texas. The participants included 96 men and 86 women with an average age of 34 and an average finish time of four hours. Participants were given either 250 mg/day of Wellmune soluble, Wellmune dispersible, or a rice flour placebo to take for four weeks following the marathon.
Subjects taking Wellmune soluble experienced a 45% reduction in the number of days that they reported both general health problems and URTI symptoms, while subjects consuming Wellmune dispersible reported 34% fewer days of URTI symptoms, for an average reduction of 40%. These results were statistically significant compared to placebo (p<0.05).
America’s fiber deficit: Whole grains may confuse the issue
An article published in The Journal of Nutrition reviews the October 2011 roundtable discussion “Filling America’s Fiber Gap: Probing Realistic Solutions” and identifies challenges, opportunities, and realistic solutions to help fill the current fiber gap.
Current fiber intakes are alarmingly low, with long-term implications for public health related to risk of coronary heart disease, stroke, hypertension, certain gastrointestinal disorders, obesity, and the continuum of metabolic dysfunctions including prediabetes and type 2 diabetes. Eating patterns high in certain fibers are known to lower LDL cholesterol and blood pressure, lower blood glucose, and decrease insulin resistance in people with prediabetes and type 2 diabetes; help with both weight loss and maintenance; and improve bowel regularity and gastrointestinal health. Because 90% of adults and children fall short of meeting their daily fiber recommendations, the 2010 Dietary Guidelines for Americans once again classified fiber as a nutrient of concern. Despite efforts over the past decade to promote adequate fiber through fruit, vegetable, and whole-grain intakes, fiber consumption has remained flat at approximately half the daily recommended amount.
The public health implications of inadequate fiber intake prompted the roundtable session, which assembled nutrition researchers, educators, and communicators. The roundtable discussions highlighted the need for both consumer and professional education to improve acceptance for and inclusion of grain-based foods with added fiber as one strategy for increasing fiber intakes within daily energy goals.
Foods with “whole grain” labels are increasing in popularity in large part because many consumers believe that whole grain foods provide a good source of dietary fiber. Yet a new study published in Nutrition Today shows that whole-grain foods do not always provide the fiber consumers expect.
“The good news is that consumers continue to look for ways to increase the amount of fiber in their diets,” said Betsy Hornick, lead author of a three-part series on “The Fiber Deficit” appearing in Nutrition Today. “The bad news is that many consumers mistakenly believe all whole-grain foods provide the added fiber they are looking for. But just because a food has a ‘whole-grain’ label does not necessarily mean that it is a good source of fiber.”
Part Two of the research series, “Consumer Misperceptions About Whole Grains and Fiber: A Call for Improving Whole Grain Labeling and Education,” shows that nearly 85% of consumers surveyed who choose foods with a “whole-grain” label assume those foods are a good or excellent source of fiber. Yet the researchers analyzed a variety of products with whole-grain claims and found that the fiber content varied widely.
The Journal of Nutrition article
The Fiber Deficit: Part I abstract
The Fiber Deficit: Part II abstract
EU accepts walnut health claims
The cardiovascular benefits of walnuts were officially acknowledged by the European Union (EU) with the acceptance of one walnut-specific and three generic health claims. A total of 222 health claims were published in the Official Journal of the EU, and walnuts were the only nut granted a specific health claim.
“Walnuts contribute to the improvement of the elasticity of the blood vessels” is the first and foremost claim and unique to walnuts. The claim may be used only for food that provides a daily intake of 30 g of walnuts (approximately one serving/oz by U.S. Standards). The elasticity of the blood vessels is important for the blood flow and function of the blood vessels, which is one factor of cardiovascular health.
Additionally, walnuts were granted the use of three generic claims due to their good fatty acid profile. They primarily contain polyunsaturated fatty acids (13 g of 18 g total fat in one oz) plus 2.5 g monounsaturated fatty acids. Walnuts are the only nut providing a good source of alpha-linolenic acid, the plant-based omega-3 fatty acid (2.5 g in one oz).
The following generic claims were approved for all food products that meet the respective fatty acid composition requirements:
- “Alpha-linolenic acid contributes to the maintenance of normal blood cholesterol levels.”
- “Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.” [MUFA and PUFA are unsaturated fats]
- “Linoleic acid contributes to the maintenance of normal blood cholesterol levels.”
Fat-rich dressings may increase nutrient absorption from salads
A study published in Molecular Nutrition & Food Research shows that using monounsaturated fat-rich dressings may help the body absorb the most carotenoids from a salad.
In a human trial, researchers fed 29 subjects salads topped off with butter as a saturated fat, canola oil as a monounsaturated fat, or corn oil as a polyunsaturated fat. Each salad was served with 3 g, 8 g, or 20 g of fat from dressing. The participants’ blood was tested for absorption of fat-soluble carotenoids—compounds such as lutein, lycopene, beta-carotene, and zeaxanthin. Those carotenoids are associated with reduced risk of several chronic and degenerative diseases such as cancer, cardiovascular disease, and macular degeneration.
The researchers found that the soybean oil rich in polyunsaturated fat was the most dependent on dose. The more fat on the salad, the more carotenoids the subjects absorbed. The saturated fat butter was also dose-dependent, but to a lesser extent. Monounsaturated fat-rich dressings, such as canola and olive oil-based dressings, promoted the equivalent carotenoid absorption at 3 g of fat as it did 20 g, suggesting that this lipid source may be a good choice for those craving lower fat options but still wanting to optimize absorption of health-promoting carotenoids from fresh vegetables.
“Even at the lower fat level, you can absorb a significant amount of carotenoids with monounsaturated fat-rich canola oil,” said Mario Ferruzzi, the study’s lead author and Associate Professor of Food Science at Purdue University. “Overall, pairing with fat matters. You can absorb significant amounts of carotenoids with saturated or polyunsaturated fats at low levels, but you would see more carotenoid absorption as you increase the amounts of those fats on a salad.”
Ferruzzi and colleagues will next work on understanding how meal patterning affects nutrient absorption. He is trying to determine whether people absorb more nutrients if they eat vegetables at one time or if consumption is spread throughout the day.
Concord grape juice may support cognitive health in elderly
A study published in the Journal of Agricultural and Food Chemistry shows that Concord grapes may support cognitive health in certain populations. Polyphenol compounds found in berry fruits, in particular flavonoids, have been associated with health benefits including improvement in cognition and neuronal function with aging. Concord grape juice contains polyphenols, including anthocyanins and flavanols, and previous research has shown improvement in a number of human health conditions with grape juice supplementation.
In the current study, older adult subjects (average age 77) with mild cognitive impairment were enrolled in a randomized, double-blind, placebo-controlled study in which they drank either 100% Concord grape juice or a grape-flavored drink (the placebo) daily for 16 weeks. They were administered assessments of memory function and brain activation pre- and post-intervention.
The researchers found that Concord grape juice improves certain aspects of memory function and increases blood flow to specific regions of the brain, particularly the regions involved in working memory. It should be noted that learning and retention scores did not improve. Despite this, the authors believe the study provides further evidence that Concord grape juice can enhance neurocognitive function in older adults with mild memory decline.
Drinking coffee may help delay Alzheimer’s onset
A study published in the Journal of Alzheimer’s Disease shows that drinking about three cups of coffee each day might stave off Alzheimer’s for older adults experiencing memory declines. Mild cognitive impairment (MCI) occurs in older people in which they display early signs of dementia such as memory loss that’s beyond normal amounts expected in aging but can still perform daily activities. The condition often progresses into Alzheimer’s within a few years.
The researchers followed 124 men and women ages 65–88 with mild cognitive impairment over a 2–4 year period. During that time, the researchers examined blood caffeine levels among participants. They found that caffeine and coffee intake was associated with a reduced risk of developing dementia or a delayed onset of the disease. In fact, the participants with MCI who progressed to dementia had 51% lower caffeine levels compared with those with MCI who remained stable.
From these findings, the researchers identified a “critical level” of caffeine needed to provide protective benefits of 1200 nanograms per milliliters—about the caffeine equivalent of drinking several cups of coffee a few hours before blood samples were drawn. Among participants who developed Alzheimer’s, no one had a blood caffeine level among this threshold. Meanwhile, many participants with MCI that hadn’t progressed had blood caffeine levels higher than the critical level.
“These intriguing results suggest that older adults with mild memory impairment who drink moderate levels of coffee—about 3 cups a day—will not convert to Alzheimer’s disease or at least will experience a substantial delay before converting to Alzheimer’s,” said study author Chuanhai Cao, Neuroscientist at the University of South Florida Health Byrd Alzheimer’s Institute. “The results from this study, along with our earlier studies in Alzheimer’s mice, are very consistent in indicating that moderate daily caffeine/coffee intake throughout adulthood should appreciably protect against Alzheimer’s disease later in life.”
Raisins may promote satiety in children
New research presented at the Canadian Nutrition Society annual meeting in Vancouver, B.C., suggests that eating raisins may prevent excessive calorie intake and increase satiety as compared to other commonly consumed snacks.
The study, funded by a grant from the California Raisin Marketing Board, was conducted among 26 normal-weight boys and girls ages 8–11 during a three-month timeframe. Study participants were randomly assigned to eat raisins or other snacks, including grapes, potato chips, or chocolate chip cookies, until they were comfortably full. Additionally, each child received the same standardized breakfast, morning snack, and lunch on test days. Subjective appetite was measured before and immediately after snack consumption at 15-min intervals.
The researchers found that food intake following raisin consumption was lower and satiation greater compared to the other snacks. For example, children who ate grapes, potato chips, and cookies had a 56%, 70%, and 108% higher calorie intake compared to raisins, respectively. Cumulative calorie intake (breakfast + morning snack + lunch + after-school snack) was 10–19% lower after raisins compared to other snacks. Although all snacks reduced subjective appetite, desire-to-eat was lowest after consuming raisins.
“To our knowledge, this is the first controlled study that looks at after-school snacking and satiety among children,” said lead researcher G. Harvey Anderson, Professor of Nutritional Sciences and Physiology, Department of Nutritional Sciences, University of Toronto. “We found consumption of raisins as a snack prevented excessive calorie intake, increased the feeling of fullness, and thereby may help contribute to the maintenance of a healthy weight in school-age children.”
Press release (pdf)
Kashi launches Soft-Baked Squares
Kashi, a natural food and lifestyle company, has introduced new KashiSoft-Baked Squares. Available in Chocolate and Almond varieties, the Soft-Baked Squares combine unexpected food ingredients, such as sweet potatoes and beans, with Kashi’s signature blend of 7 Whole Grains to offer great taste and nutrition.
KashiChocolate Soft-Baked Squares combines cocoa, chocolate chunks, and agave for a touch of natural sweetness. Additionally, these treats contain sweet potatoes and black beans. Each square provides a good source of fiber with 4 g and 10 g of whole grains.
KashiAlmond Soft-Baked Squares have a nutty taste topped with almond slices and made with agave for a hint of natural sweetness. With 4 g of fiber and 14 g of whole grains, each square is made with sweet potatoes and garbanzo beans.
Kashi Soft-Baked Squares contain no synthetic colors, artificial flavors, preservatives, sweeteners, or high fructose corn syrup. They are now available at grocers and natural food retailers throughout the United States for a suggested retail price of $3.79 per box.
PepsiCo, Strauss debut hummus brand in Mexico
PepsiCo, Inc. and Strauss Group have introduced Obela, a fresh, refrigerated dips and spreads brand that launched in Mexico in June. Since 2008, PepsiCo and Strauss have operated a successful joint venture in the United States and Canada called Sabra Dipping Co. The companies expanded their relationship in 2011 through a joint venture focused on markets outside North America, starting in Mexico.
For the launch in Mexico, some local flavors were used to give consumers a multicultural experience in every taste. Obela is launching three varieties of hummus—Natural Taste, Chipotle, and Red Pepper. Obela products will be available at retail chains throughout Mexico. The group is working to identify new opportunities to continue Obela’s expansion in the near future.
Clif Bar celebrates anniversary with limited-edition bar
In celebration of the company’s 20th anniversary, Clif Bar & Co. Founder and Co-CEO Gary Erickson created Gary’s Panforte, a limited-edition Clif Bar containing fruits, nuts, and spices that was inspired by his early cycling adventures over Northern Italy’s Passo di Gàvia.
Erickson wanted to create Gary’s Panforte to embody the flavors of a traditional Italian Panforte, which is full of fruits, nuts, spices, and citrus notes. The bar has a blend of 23 ingredients, including many new to Clif Bar but typical in Italian Panforte, including hazelnuts, pistachios, figs, pears, citrus peel, and hints of cinnamon, ginger, and coriander.
Made with organic ingredients, Gary’s Panforte is a good source of protein and fiber. Gary’s Panforte will debut on store shelves throughout the United States beginning in June and remain available while supplies last.
Abbott introduces Ensure Clear
As an alternate option to its traditional shakes, Abbott has introduced Ensure Clear, a fruit-flavored nutrition beverage available in Peach and Blueberry Pomegranate flavors. Ensure Clear offers three times more protein than juice and 21 essential vitamins and minerals to fill dietary gaps.
Ensure Clear is a fat-free nutritional drink and a good source of antioxidants, vitamins C, E, and selenium. It also has three times more protein than leading apple or orange juices. It is a good option for gluten-free and lactose intolerant diets as well as a suitable choice for those on clear liquid diets. Ensure Clear is available at retailers throughout the United States in four-packs of 10-oz bottles.
Matrix HealthWerks launches mushroom-based energy drink
Matrix HealthWerks has introduced NRGmatrix, a medicinal mushroom-based energy drink, on-line and through select retailers in the United States and Europe. The drink, which is a blend of seven mushroom species, is citrus flavored and naturally sweetened with stevia and monkfruit.
The seven mushrooms blended in the drink are: Cordyceps, Reishi, Antrodia, Agaricus blazei, Maitake, Shiitake, and King Trumpet. Additionally, the drink has a proprietary herbal and energy blend that includes organic yerba mate powder extract, organic guarana powder extract, taurine, organic American ginseng extract, and turmeric root powder extract.
NRGmatrix comes in powder form and may be diluted in 12–16 oz of water. It is available in packages of 10 individual packets for $20.99 at www.NRGmatrix.com.
Nestlé opens new unit to centralize global clinical development work
Nestlé is centralizing its work in clinical development with the opening of a new unit dedicated to the management of clinical trials. The company’s Clinical Development Unit (CDU), located in Lausanne, Switzerland, will allow it to more effectively and efficiently evaluate the impact of its foods and ingredients on human biology and health, as well as on taste and pleasure.
Clinical trials are recognized by food authorities around the world as a robust way of evaluating the effect of nutrients or foods on consumers. Nestlé has a long track record of carrying out clinical trials and publishing the results worldwide. The company had more than 100 ongoing clinical trials in 2011 and expects to carry out more than this in the future.
“Our clinical development work ultimately provides the scientific evidence as to whether our ingredients, new products, and product reformulations are effective in delivering consumer benefits,” said Werner Bauer, Nestlé’s Chief Technology Officer. “The new CDU is a strategic fit with our research and development commitment to provide innovative solutions for nutrition, health, and wellness.”
Nestlé’s CDU will provide medical expertise in different therapeutic areas. It will also offer specialist knowhow in project management, data management, and biostatistics—the use of statistics in the analysis of biological data.
The CDU houses a “Metabolic Unit” for metabolic studies in healthy people, as well in those with health conditions such as obesity, diabetes, and osteoporosis. The unit has exercise equipment to test strength, speed, and endurance, and specialist scanners for measuring bone density and body composition. It has “indirect calorimetry” equipment for scientists to measure the energy people expend at rest and during exercise. It includes sensory booths, a kitchen and a dining area, and a clinical observation space for metabolic studies.
Tate & Lyle opens commercial, food innovation center in Illinois
On June 13, Tate & Lyle, a global provider of ingredients and solutions to the food, beverage, and other industries, opened its new commercial and food innovation center in Hoffmann Estates, Ill. The 110,000-sq-ft facility is designed to facilitate customer collaboration from “idea-to-plate” through the development of new food and beverage products that satisfy consumers’ increasing demand for health, convenience, value, and taste, and to significantly accelerate their delivery to market.
The new center will act as the cornerstone for Tate & Lyle’s increasing global network of research, food application, and technical support laboratories and will serve as the global headquarters of its Innovation and Commercial Development unit. It also is the North American headquarters of Tate & Lyle’s Specialty Food Ingredients division.
The new center includes advanced food science research and processing laboratories, applications and technical services laboratories, a culinary demonstration kitchen, a full suite of consumer insight and sensory testing facilities, pilot plant and prototype manufacturing facilities, and extensive global communications capabilities.
At the grand opening, customers and other visitors were joined by senior executives and employees from Tate & Lyle for a tour of the facility, culinary demonstrations, sampling of products, and other events.
Speaking at the official opening ceremony, Olivier Rigaud, President, Specialty Food Ingredients said, “Our new center demonstrates our commitment to develop distinctive, high-quality specialty food ingredients and solutions for our customers across the world. The center’s state-of-the-art facilities together with our highly skilled and experienced teams of scientists, marketers, and product managers, provide a unique combination to help meet our customers’ functional, formulation, and nutritional needs, and to accelerate the process of bringing new products to market.”
Disney to ban ‘junk’ food ads for kids
According to the Associated Press, on June 5 the Walt Disney Co. became the first major media company to ban ads for junk food on its television channels, radio stations, and websites, hoping to stop kids from eating badly by taking the temptation away. U.S. First Lady Michelle Obama called it a “game changer” that is sure to send a message to the rest of the children’s entertainment industry.
The food that doesn’t meet Disney’s nutritional standards goes beyond candy bars and fast-food meals. Capri Sun juice (too much sugar) and Oscar Mayer Lunchables (high sodium) won’t be advertised. Any cereal with 10 g or more of sugar per serving is also off the air. A full meal can’t be more than 600 calories. The rules are not set to take effect until 2015.
Disney declined to say how much revenue it stands to lose from banning unhealthy food. CEO Bob Iger said there might be a short-term reduction in advertising revenue, but he hopes that advertisers will eventually adjust and create products that meet the standards.
The ban would apply to TV channels such as Disney XD, children’s programming in the Saturday-morning block aired on Disney-owned ABC stations, Radio Disney, and Disney-owned websites aimed at families with young children. The company’s Disney Channel has sponsorships, but does not run ads.
Smart Balance to acquire Udi’s Healthy Foods
Smart Balance Inc. has signed a definitive agreement to acquire Udi’s Healthy Foods LLC (Udi’s) for $125 million in cash from majority shareholder Hubson Acquisition LLC, an affiliate of E&A Industries based in Indianapolis, Ind., the family of founder Udi Bar-on, and other minority holders.
Based in Denver, Colo., Udi’s markets gluten-free products under the Udi’s Gluten Free Foods brand in the retail market, and since mid-2011, foodservice channels. Udi’s is a leading brand in gluten-free bread and baked goods. In addition, Udi’s markets other gluten-free products including frozen pizza and granola. In the 12-month period ended March 31, 2012, Udi’s sales doubled to $60.9 million. The company expects to close the transaction in July.
“We are excited to add Udi’s Healthy Foods to our portfolio of health and wellness brands. Udi’s has built a strong brand with a very loyal following in gluten-free bread, which includes more than one million ‘Friends of Udi’s’ social marketing followers. Udi’s leading bread and bakery portfolio is the perfect complement to Glutino’s wide range of grocery products. With this transaction, we will offer the most comprehensive portfolio of gluten-free products to address one of the fastest growing categories in the food industry,” said Stephen Hughes, Chairman and CEO of Smart Balance.
Press release (pdf)
Quaker Oats creates oat science center
The Quaker Oats Co., a division of PepsiCo, has announced the creation of The Quaker Oats Center of Excellence—a cross functional entity focused on elevating the relevance and benefits of oats through science, agriculture, and innovation. For more than 130 years, Quaker has been a leader in helping nourish families through oat-based products. Research by the Center will continue to investigate the benefits of oats, while enabling product development partners to translate these benefits into convenient and tasty solutions for consumers.
“Oat science has already revealed important benefits such as heart health and satiety, but we’ve only scratched the surface when it comes to the power of the oat and all it can do,” said Marianne O’Shea, Director, Quaker Oats Center of Excellence. “As consumers are seeking easy, delicious, and sustainable ways to achieve these benefits through their diets, it is more important than ever that we focus on complementary oat research and innovation.”
The Center will maintain an Advisory Board comprised of experts in nutrition science, agricultural science and sustainability, product innovation, and consumer insights.
Wellness 12 call for proposal opens July 2
Have insights to share with your peers on developing and bringing healthy foods to market? The Wellness 13 Call for Proposals will officially open July 2, 2012. Plan now to submit your proposal and contribute to the exchange of ideas and information that are driving the health and wellness marketplace. We’re interested in your best practices and experiences in the following tracks: Consumer Lifestyles & Demographics, Emerging Opportunities, and Healthier Living. The proposal submission deadline is Friday, August 17, 2012 at 4 p.m. Central Time. Keep visiting the Wellness site for details.
July 18: 12:00–1:30 p.m. CT
Webcast: Emerging Health Benefits of Traditional Dried Fruit
Examine the most recent data on the health benefits and bioactive compounds found in traditional dried fruit (TDF), and understand the nutrient content comparison with fresh fruits. Through this webcast, you will explore current research on phytochemicals in Traditional Dried Fruit on the prevention of chronic disease with a focus on the molecular targets. You also will learn the carcinogenicity of traditional dried fruit, and will examine the role of traditional dried fruit in satiety and weight management. Learn more and register today. This webcast is part of the free Annual Meeting Scientific Program webcast offer for full paid Scientific Program attendees. Refer to your IFT Annual Meeting & Food Expo registration confirmation e-mail for more details or contact email@example.com.