IFT Wellness 14 Conference to Focus on Healthy Snacking

According to data from The National Health and Nutrition Examination Survey, Americans consume more of their daily calories as snacks rather than as meals. This means the food industry has an opportunity to help improve overall health by developing healthier snacks that are high in protein as well as low in sodium and sugar. The Wellness 14 conference hosted by Institute of Food Technologists (IFT)—taking place at the Westin Chicago River North March 20 and 21—presents an opportunity for industry professionals to gain insights into the science, development, and marketing of healthier snack foods. Several noteworthy speakers in food, medicine and media will be leading sessions, including:

  • Opening General Session—The Loud, Confused Enemies of Processed Food; David H. Freedman, Contributing Editor, The Atlantic
  • General Session: Know Your Food Science History and Overcome Your Public Trust Issues; Trevor Butterworth, Editor-at-Large, STATS.org
  • Closing Session: The Cleveland Clinic Experience with Wellness: Food is Key; Michael Roizen, MD, Chair, Cleveland Clinic Wellness Institute; Chief Wellness Officer, The Cleveland Clinic
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