KAREN NACHAY

Join industry experts at Wellness 11
An exciting lineup of experts ready to share their insights into what it takes to successfully develop and market healthful foods awaits you at several general sessions at Wellness 11 powered by Food Technology magazine.

Join Dick Crawford, Executive Consultant, Geezers Consulting, and Donald Foley, Director of Public Affairs, Ketchum, as they help you understand how food policy, government relations, and lobbying affect public affairs at the “Food Public Affairs: What It Is and Why You Need It to Survive and Thrive in the Global Environment” general session. Kees de Gooijer, Director, The Netherlands’ Food & Nutrition Delta, will discuss how agencies in Europe are addressing the rising rates of obesity, what the success stories are, and how the food industry can respond to the issue at the “European Strategies for Reducing Obesity” general session.

Learn how shoppers define processed foods and which foods they consider to be the most processed at the “Processed Food Through the Eyes of Shoppers” general session. Lu Ann Williams, Head of Research, Innova Market Insights, and Barbara Katz, President, HealthFocus International, will also tell you which brands do the best job of being “unprocessed,” according to shoppers. Finally, Robert Post, Deputy Director, U.S. Dept. of Agriculture’s Center for Nutrition Policy and Promotion, Jackie Haven, Director, Nutrition Marketing and Communications Division, USDA’s Center for Nutrition Policy and Promotion, and Marianne Smith-Edge, Vice President, Nutrition and Food Safety, International Food Information Council, will provide clarification on the new Dietary Guidelines during the “New Dietary Guidelines: New Opportunities for Industry” general session.

Why else should you attend Wellness 11? The conference will provide you with unbiased perspectives, news about emerging trends, and information about how to successfully develop and market healthful foods. The event is an opportunity to network and engage with product developers and marketers. You can customize your learning experience by selecting one track of sessions to focus on in-depth content or move between tracks to gain broader knowledge of key issues pertaining to the development of healthful products from concept to commercialization.

The conference will be held March 23–24, 2011, at the InterContinental O’Hare Chicago, Rosemont, Ill. For more information about Wellness 11, including information on additional sessions and sponsorship opportunities, visit www.ift.org/wellness.

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Nomination deadlines approach
There is still time to submit nominations for IFT’s 2011 Achievement Awards and the 2011 IFT Fellows.

The deadline for receipt of nominations for the Achievements Awards is Dec. 1, 2010. The deadline for receipt of nominations for IFT Fellow is Feb. 1, 2011. For instructions and nomination forms, visit www.ift.org/about-us/awards-and-recognition or contact Heidi Voorhees at [email protected].

Jurlina wins ADS award
The Association for Dressings & Sauces (ADS) recently awarded Wanda Jurlina of CP Kelco the 2010 Technical Achievement Award for her work in furthering the dressing and sauce industry. More specifically, Jurlina received the award for her active leadership in sharing her knowledge of hydrocolloids with the association’s members and for assisting with technical issues. She also serves on ADS’s Executive Technical Board.

Jurlina is an IFT Member.

Riddle heads Garner Food
Ann Garner Riddle has been named President & Chief Executive Officer of TW Garner Food Co. She succeeds herbrother Ralph E. “Reg” Garner, who passed away in June 2010.

Riddle earned a B.A. degree in psychology from Hollins College and a B.S. degree in food science from North Carolina State University. She previously served as the company’s Vice President for 13 years. She is a Professional Member of IFT.


In Memoriam
Roy Morse, IFT President (1987–1988), held many positions in academia and industry during his 60-year career in the food industry. He was a professor of food science at Rutgers University and worked in the research departments at Monsanto, Kingan & Co., Thomas J. Lipton, PepsiCo, and R.J. Reynolds, holding executive positions with many of the companies. He received a B.S. degree from Massachusetts State College, an M.S. degree from Oregon State University, and a Ph.D. degree in food science from University of Massachusetts. He also volunteered his time and lent his food science technical expertise to projects in Sri Lanka in the 1960s and Turkey in the 1980s.

If you would like to make a memorial gift in honor of someone special, please contact Feeding Tomorrow at 312-782-8424 and ask for Anna K. Proctor (e-mail [email protected] ) or visit Feeding Tomorrow at www.ift.org .