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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Protein Trends in Food: What, Where How, Why
(Webinar length:  1h 35m)

Overview:

This webinar will answer the following important questions:

What are the latest trends and approaches for the protein content of foods in contemporary
healthful diets?
How is protein influencing new product introductions and marketplace positioning as well as
dietary recommendations from healthcare professionals and ultimately individual consumer
choice?
How is the protein content of your product perceived?
How can it be best communicated in labeling, advertising and publicity to support marketing
efforts?

Built from amino-acids and needed for growth, muscle tissue, bone and wound repair, protein
has significance beyond the basics that can vary by individual need and dietary goals. Age,
physical activity and satiety response can all factor into what determines the best amounts of
dietary protein. Environmental concerns and a consciousness trend towards minimizing meat
and dairy are also prompting more interest in plant based protein source alternatives.

Areas covered--the latest influencers affecting protein:

Dietary needs for adults, children, teens, the elderly and fitness conscious
Sources - animal vs. plant; biological quality and value
Nutrition Facts label percent daily value & protein digestibility corrected amino acid score
(PDCAAS)
Health-related labeling claims – nutrient content, disease-prevention, structure-function
Mealtime dilemma - center-of-the-plate main-attraction or sparing accompaniment for calorie
control?
Satiety value and weight control role
Status and place in the less-animal-foods/more vegan meals movement
How powerful is protein-centered promotion? – consumer perception and choice
“Clean” sources – protein ingredients and the preference for natural and non-gmo foods

Who will benefit from this webinar:

Regulatory Affairs & Compliance Professionals
QA and QC Managers
Food Scientists, Technologists & Product Developers
Government Food Inspectors
Consumer & Marketing Research Professionals
Advertising, Brand, Marketing & Public Relations Managers
Legal Consultants and Professionals
Retail & Restaurant Food Staff
Dietitians and Nutritionists
Importers and Exporters
Int'l and Foreign Agricultural Trade Reps

Presenter--Lauren Swann, MS, RD, LDN

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively
deliver accurate nutrition messages for industry, media and public health.  She established
the Regulatory Affairs department for Vlasic Foods International. Clients include well known
food companies, retailers, restaurants and trade associations.  She’s co-authored and written
chapters for six books, including the Nutrition Labeling Handbook and has been interviewed
by national and local media including NPR. She has an MS in Nutrition Communications from
Boston University, a BS in Medical Dietetics from Howard University, is a Registered
Dietitian, Licensed in Pennsylvania.

Webinar Price ($289)
Click here to buy it


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