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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Cultural & Religious Influences on the Food Industry
(Webinar length:  1h 31m)

Overview:

This webinar will provide an overview of food and dietary habits unique to specific
populations; ways that ethnic and national heritage can affect procurement, development,
production, marketing and demand; conceptual approaches for making the most of
multiculturalism; and identifying opportunities for targeting consumer audience segments.

Today’s business neighborhood is pluralistic. From international communities worldwide right
on down to daily workplace diversity, multiculturalism in many ways has always been the
“norm”. Throughout history cultural customs, ethnic groups and religious practices have
influenced the food supply.

Areas covered in the webinar:

Religious dietary rules
Sourcing & production issues for Halal and Kosher certifications
Contemporary social trends from shared values
Product development discoveries from global palates
Cross-cultural, fusion and inter-cultural connections
Eco-consciousness – trans-cultural values and conflict with signature pride foods
Marketing strategies and ethics when targeting ethnic groups
Exporting national cuisine - inviting the world to celebrate heritage menus
Trendy cuisines with a worldly health halo
Non-ethnic cultural groups – considerations for gender identity & orientation, the physically
challenged, and generational differences
Workplace challenges and benefits

Who will benefit from this webinar:

Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food Scientists, Technologists and Product Developers
Government food inspectors
Consumer and Marketing Research Professionals
Advertising, Brand, Marketing and Public Relations Managers
Legal Consultants and Professionals
Health and Science Journalists and Reporters
Importers and Exporters; International and Foreign Agricultural Trade Reps
Dietitians and Nutritionists

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 by providing food
labeling & nutrient analyses; marketing communications & freelance writing; and cultural food
practices consulting services. She’s managed labeling -- for competitive marketplace
positioning as well as government compliance -- for hundreds of items including novel
ingredients and unprecedented category entries, having gained invaluable experience on a
wide range of diverse retail, foodservice, institutional and industrial products while with Kraft
Foods. She established the Regulatory Affairs department for Vlasic Foods International.
Clients include well known food companies, retailers, restaurants and trade associations. She
has guest lectured at leading universities and developed customized label training
presentations for industry associations and online courses. Lauren has published dozens of
articles as a contributing nutrition writer and field reporter for leading industry publications.
She’s also 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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