Food Seminars International will offer a webinar at 2 p.m., EST, tomorrow on fats in foods.
The session, which may be joined for $269, is explained at firstname.lastname@example.org. Or, interested producers can call (215) 465-SAFE for information.
Chef presenter Lauren Swann, president of Concept Nutrition, Inc., will probe the question of what is too much food fat.
The 90-minute webinar will focus on trends in fat relative to contemporary health issues, regulatory initiatives and action, product development and marketing for managing he most maligned essential nutrient in human diets.
With the U.S. Food and Drug Administration moving aggressively towards reductions of artificial trans fats in foods, the industry is alerted to changes in the wind. FDA recently announced that its preliminary determination that partially hydrogenated oils are not generally recognized as safe for use in food, for example.
Trans fat intake among Americans has declined significantly since its content began appearing on Nutrition Facts in 2006 on food labels.
The webinar will include details about the next steps following FDA's trans fat announcement, and will cover:
- Fat types
- Unintended vs. naturally-occurring trans fats
- Value and benefit of omega-3, olive and canola oils.
- Dietary balance effects of different fatty acids
- Consumption trends of fats
- Fat relative to major public health issues
- How ingredient suppliers respond with alternative products
- Labeling requirements of fats and fatty acids
- Consumer communication about fat in your products
Upcoming FSI seminars include the following:
- Jan. 8: Raw and processed milk treatment technologies'
- Jan. 16: Psychology of consume acceptance
- Jan. 22: High pressure processing for plastic
- Jan. 23: Food industry pests control
- Jan. 29: Nanotechnology in the food industry
- Jan. 20: Food preference testing
Information about these sessions and others may be obtained at the website and phone number listed above.