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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Trans-itioning - What's Up with That Fat?
How Different Fatty Acids Figure into Food Products
(Webinar length:  1hr 28min)

Overview:

Join us for an insightful and informative webinar about trends in fat relative to contemporary
health issues, regulatory initiatives and action, product development and marketing for
managing the most maligned essential nutrient in human diets.

The U.S. Food and Drug Administration (FDA) is moving more aggressively towards
reducing artificial trans fats in the food supply, recently announcing its preliminary
determination that partially hydrogenated oils (PHOs) are not “generally recognized as safe”  
or “GRAS” for use in food. If finalized, PHOs would be considered a food additive and could
not be used without regulation.

Comprised of various fatty acids, fat – though a required nutrient -- is frequently cited for
contributing to health problems, yet it’s actually the type of fatty acids and relative amounts that
can make a difference for good health.
Trans fat intake among Americans has declined significantly since its content began
appearing on Nutrition Facts in 2006, showing that the food label -- as a prime source for
disclosure about the type and amount of fat -- ultimately influences selection, choice and
consumption.   

This webinar will include details about next steps following the FDA trans fat announcement
and cover:

Which fat? Saturated, mono- and polyunsaturated fatty acid differences
Artificial and “unintended” vs. naturally-occurring trans
Value and benefit of today’s most talked about fats like omega-3, olive and canola oils
Scientific and medical findings about the dietary balance effect of different fatty acids
Natural and industrial fat sources; current consumption trends
Common function and use of added fat in multi-ingredient foods
Fat relative to today’s major public health issues; influence on consumer perception
How ingredient suppliers respond with new and renewed alternatives
Labeling fats and fatty acids – Nutrition Facts requirements and options, ingredient
nomenclature, nutrient content, disease prevention and health-related claims
Communicating with consumers about the fat content of your products

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
Dietitians and Nutritionists

Presenter--Lauren Swann


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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