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Updating the Role of Fats and Oils in Healthy Foods

BY: Melanie Zanoza Bartelme
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A New Paradigm for Healthy Fats and Oils
Session 024
Sunday, July 17, 2–3:30 p.m.
Room S503

In this session, speakers will explain how consumers interact with nutritional labels, review new science on fats and oils, and reveal new innovations in fat and oil ingredients.

Olive oilConsumers have a growing understanding of “good” and “bad” fats, and they are becoming interested in exploring different kinds of fats. For many consumers, total fat is no longer an issue, but they are concerned with the type and amount of particular fatty acids they consume. In this session, speakers will explain how consumers interact with nutritional labels, review new science on fats and oils, and reveal new innovations in fat and oil ingredients.

In this session, Packaged Facts publisher David Sprinkle will review data that reveals how consumers feel about healthier foods, ingredients, and how these impact their buying habits. Penny Kris-Etherton, chair of the AHA Nutrition Committee, will discuss the new U.S. Dietary Guidelines, including the scientific rationale behind fat and oils recommendations, as well as emerging research on fats and oils and the role fatty acids play in the diet. Dow AgroSciences’ David Booher will explore the growing toolbox of oil ingredients that can both assist with removing remaining trans fats and improve fats’ nutritional profile, functionality, and taste.

 

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