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IFT Wellness as it happens

By Stephen Daniells in Chicago , 20-Mar-2014

IFT Wellness as it happens

Formulators, marketers, dietitians, and academics have converged on Chicago for the 2014 IFT Wellness conference to discuss the latest developments, insights, and research into the healthy food sector. 

2014 marks the 75th anniversary of the Institute of Food Technologists, and IFT Wellness is held in the organization's home city of Chicago, but no longer in the Rosemont area of the city, but in the plush surroundings of the Westin. 

Highlights from the first day include The Atlantic's David Freedman's opening presentation about the 'loud, confused enemies of processed foods', which generated a lot of chatter on Twitter. Next up was Trevor Butterworth from STATS.org talking about the history of food science can help connect with consumers today. 

A consumer panel was then assembled to discuss a healthy snack revolution, with the panelists opening up about their views and approach to snack consumption. "I can justify eating a product with more carbs if it contains more fiber", was one such insight. The panelists also said that portion control is a key driver for better-for-you snacks.

The afternoon sessions split into three tracks: Protein enhancement, sugar reduction, and sodium reduction. 

The Twitterati were active in each of the tracks, and we have filtered the comments being posted to bring you the most importance insights. Scroll down through the tweets below for insights and opinions from the conference.

 

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