Join CFBN for a timely and critical discussion on the evolving landscape of Ultra-Processed Foods (UPFs) and their profound implications for the food & beverage industry. As consumer awareness grows and regulatory discussions gain momentum, understanding the current thinking around UPFs is no longer optional—it's essential for the future of your business.
What does "Ultra-Processed Food" truly mean?
The concept of Ultra-Processed Foods, largely defined by the NOVA classification system, categorizes foods based on their level and purpose of industrial processing. These are typically industrial formulations made from substances extracted from whole foods, often with the addition of ingredients rarely used in home kitchens, such as high-fructose corn syrup, hydrogenated fats, emulsifiers, and artificial flavors. While some processing is vital for food safety and shelf-stability, UPFs are designed for hyper-palatability, convenience, and profitability, often at the expense of nutritional density.
What are the implications for the Food & Beverage Industry?
The rise of UPFs is increasingly linked to public health concerns, including obesity, cardiovascular disease, type 2 diabetes, and certain cancers. This growing scientific scrutiny is prompting policymakers globally to consider potential regulations, which could significantly impact product formulation, labeling, marketing, and supply chains. This event will delve into:
- Defining UPFs: A clear understanding of the NOVA classification and the ongoing debate surrounding a universal definition.
- The Regulatory Horizon: What potential regulations are on the table, both domestically and internationally, and how might they be implemented?
- Industry Impact: The potential challenges and opportunities for food and beverage companies, from ingredient sourcing and product innovation to consumer communication and brand perception.
- Navigating Consumer Perception: How to address increasing consumer concern and demand for transparency.
Don't miss this opportunity to gain critical insights and prepare your business for the potential shifts in the food and beverage industry.
AGENDA
5:00 PM Doors Open
5:30 PM Panel Discussion and Q&A
6:30 PM Networking
8:00 PM Event Ends
SPEAKERS
DYLAN BAILEY, MS, RD, FAND
Senior Nutrition Specialist,
Ketchum
Dylan is a Senior Nutrition Specialist with Ketchum and a fellow of the Academy of Nutrition and Dietetics who works across nutrition, food, beverage, ingredient, agriculture and wellness accounts to ensure accuracy in reporting science and research communications, as well as providing strategic reputation management counsel.
He is a Registered Dietitian and has published several scientific manuscripts in peer-reviewed journals. His research interests include appetite hormones, obesity, weight bias, feeding behaviors, diversity in the dietetic profession and the impostor phenomenon among nutrition and dietetics professionals. He has been featured in publications including Food and Nutrition Magazine and Practice Applications of the Journal of the Academy of Nutrition and Dietetics. Dylan also spends time mentoring students about the growing field of nutrition communications and precepting dietetic interns from internships around the country.
BRITT BURTON-FREEMAN, Ph.D.
Professor and Chair,
Department of Food Science and Nutrition and Director, Center for Nutrition Research (CNR),
Institute for Food Safety and Health, Illinois Institute of Technology (Illinois Tech)
Dr. Burton-Freeman’s research investigates dietary strategies to address risk factors of cardio-metabolic diseases focusing on plant foods/ingredients and their unique nutritional/phytochemical attributes. Her research characterizes the polyphenol profile of various fruits and spices tracing their metabolic consequences after ingestion, including their dynamic relationship with the gut microbiome affecting local and systemic physiology and health status. Dr. Burton-Freeman also studies human variability in response to diet as part of NIH’s Nutrition for Precision Health powered by the All of Us program. Dr. Burton-Freeman is actively involved in multiple professional societies dedicated to health and disease abatement, publishes in top journals and is co Editor-in-Chief of Nutrition and Healthy Aging. Dr. Burton-Freeman received her BS in Dietetics from the California State University, Chico, MS and PhD in Nutritional Biology from the University of California, Davis and completed a postdoctoral fellowship in the Department of Internal Medicine at University of California, Davis. Dr. Burton-Freeman has held professional appointments in academia and the biotech industry leading research programs and teams to deliver on basic and clinical science objectives.
WENDY DAVIDSON
President & CEO, Board Director
Wendy Davidson is a global executive and board director with over 25 years of leadership in the consumer goods industry, recognized for her expertise in organizational integration, operational excellence, market expansion and cultural transformation. Most recently she served as Chief Executive Officer & Board Director of The Hain Celestial Group, a $1.7 billion global natural products company with brands including Garden Veggie Snacks™, Terra® chips, Earth's Best® and Ella's Kitchen® baby foods, Celestial Seasonings® teas, and Greek Gods® yogurt. Wendy has successfully led business transformation, portfolio integration and profitable growth of mature businesses within Glanbia Performance Nutrition, the Kellogg Company, McCormick & Company, and Tyson Foods, where she managed multi-billion-dollar businesses, navigated complex operations across geographic regions and influenced policy at the board level.
(moderator)
ERIC GREENBERG
Principal Attorney
Eric F. Greenberg, P.C.
Food & Drug Law
Eric Greenberg is an attorney who has been practicing Food and Drug law for over 40 years. He represents companies who develop, make, package, co-man or co-pack, supply or distribute food and beverages, and help them comply with federal and state legal requirements regarding manufacturing, ingredients, labeling and other issues. Among his clients are the Contract Packaging Association, a membership organization for co-man and co-pack companies, their suppliers and brands. In addition to his law practice, he is legal columnist for Packaging World magazine, and a member of the Adjunct Faculty of California Polytechnic State University, San Luis Obispo, California. He serves on the Board of Directors of Bigger Table.
JANET HELM, MS, RDN
Food and Nutrition Consultant
Founder of Food at the Helm
Janet Helm is a registered dietitian and culinary professional with 20+ years PR agency experience helping food and beverage brands and agricultural commodity boards intersect with food culture, tell their story, engage stakeholders and deploy influencers.
As the former Chief Food and Nutrition Strategist for Weber Shandwick, she has helped turn milk from a commodity to a brand with the iconic got milk? milk mustache campaign, helped tart cherries burst out of the pie shell and onto the superfruit stage, and repositioned pork as “the other white meat” and a lean, center-of-the plate star. As an experienced food and nutrition strategist and marketer, Janet recently started her own consultancy Food at the Helm. She is a sought-after speaker on food trends at national conferences and has discussed the latest nutrition topics in the media, including segments on Good Morning America, Today and CNN.
More speakers to be announced........
This event is in collaboration with:
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