Implications of the 2010 Dietary Guidelines for Americans for the Food Industry

February 11, 2011, 12:00 – 1:30 pm Central

The release of the 2010 Dietary Guidelines for Americans presents an opportunity for food companies to develop new and improved health-focused products that meet the recommendations outlined in the newly revamped Dietary Guidelines. The guidelines strongly recommend the reduction of SOFAS such as saturated fat and added sugars, as well as the significant reduction of calories and salt content. They also highlight the need for valuable nutrients, such as calcium and Vitamin D, in foods. This webcast will discuss the 2010 Dietary Guidelines, and provide an industry perspective on the development of food-based solutions that increase consumers’ understanding and adoption of the current guidance. 

Presentations include:

  • Highlights of the 2010 Dietary Guidelines for Americans, Dr. Roger Clemens
  • Dietary Guidelines-Influenced Food Processing Innovations, Dr. Richard Black
  • Challenges and Opportunities for Increasing Consumer Demand for Healthier Foods, Dr. Darren Seifer

By participating in this webcast, you will better understand:

  • What the Dietary Guidelines for Americans are and how they affect the food industry
  • The major recommendations of the 2010 Dietary Guidelines
  • The impact of the 2010 Dietary Guidelines on food product development
  • How to increase consumer adoption of the guidelines

Intended Audience(s): Product Developers, Food Scientists, Researchers, Sales & Marketing, Regulators/Regulatory Affairs
Learning Level(s): Beginner, Intermediate
Non-Member Registration Fee: $ 49
Member Registration Fee: FREE
Student Registration Fee: FREE
Credentialed Media Registration Fee: FREE
Presentation Date: 02/11/11 12:00 PM
Duration: 90 minutes


Dr Roger A Clemens, CFS, DrPH

Richard M Black
VP of Global Ntrtn

Darren Seifer
Food & Beverage Industry Analyst
The NPD Group Inc