• Introduction and Overview
• Scientific Advisory Committee
• Profiles, Interviews & Best Practices

  • Leading Cuisine and Flavor Experts

  • Robert Schueller: These Produce Items are Ready for Prime Time
  • Mark Furstenberg: Finding the Right Niche for Whole Grain Breads
  • Mai Pham: Lean Cuisine—Vietnam's Lively, Low-Fat Salads
  • Brian Strouts: Baking without Trans Fats
  • Julie Sahni: India's Yogurt Salads
  • Rick Bayless: Salsa King

  • Volume Operators: Solutions on a Large Scale

  • Aramark: Letting the Diners Drive the Menu
  • Au Bon Pain: Putting Nutrition Facts Front and Center
  • Subway: Courting the Low-Fat Diner
  • Chartwells: Tapping the Meatless Trend
  • Wegmans: Luring Shoppers with Healthful Choices

  • Volume Operators: Best Practices Showcase

  • Applebee's: Partnering for Better Health
  • Legal Sea Foods: Projecting a Consistent Image
  • Harvard: Making Difficult Changes
  • Whole Foods: Rethinking the Lunchbox
  • Red Lobster: A Kids' Menu That Parents Can Love
• Nutrition Research
  Summary
  • An Epidemic of Obesity
  • Dietary Fats: The Good, the Bad, and the Worst
  • Carbohydrate Confusion
  • The Power of Protein
  • Drink to Your Health
• International Flavors
  • Glossary of Ingredients

  • Mastering Flavor Dynamics

  • Greece
  • India
  • Mexico
  • Spain
  • Turkey
  • Thailand
  • Vietnam

  • Techniques

  • Using a Mortar & Pestle
  • Trimming Lemon Gress
  • Mexican Roasting Methods
  • Indian Methods for Toasting Spices
  • Preparing Basmati Rice
  • Trimming Nopales
  • Making a Cooked Salsa
• Strategies for Chefs
  • Replace Unhealthy Fats with Better Fats
  • Replace Refined Starches with Whole Grains
  • Bring on the Nuts
  • Create Enticing Beverage Alternatives to Soda
  • Reposition Fruits and Vegetables. Supersize Them.
  • Make Room for Omega-3 Fish
  • Layer with Techniques, Not Ingredients
  • Design Menus Seasonally
  • Look to Other Cultures' Time-Honored Traditions
  • Offer a Variety of Portion Sizes
  • Consider Salad Dressings as an Opportunity to Innovate
  • Showcase Fruit and Make the Indulgence a Garnish
• Menu R&D Resources
• Sponsor Resources

Worlds of Healthy Flavors Sponsors

Thanks to the following sponsors for supporting the Worlds of Healthy Flavors Leadership Retreats as well as this Web site. Click on sponsor names to access more information about the sponsors and their products.

The Culinary Institute of America
Harvard School of Public Health—Department of Nutrition

Fourth Annual
Worlds of Healthy Flavors
January 17–19, 2009

Gold

• Alaska Seafood Marketing Institute: The Role of Omega-3 in Health
• Dow Agrosciences
• Kellogg's Food Away from Home
• National Peanut Board
• Sunkist Growers

Silver

• Electrolux Professional
• Gilroy Foods
• International Flavors & Fragrances
• Regione Siciliana/Wines from Sicily
• U.S. Foodservice

Bronze

• Almond Board of California
• California Raisin Marketing Board: Health Benefits of Raisins
• Coca-Cola
• Colavita USA
• Del Monte Fresh Produce
• Hormel
• Illy Café
• Indian Harvest Specialtifoods
• Monsanto Company/Seminis
• Olive Oil from Spain
• Paramount Farms
• The Perfect Purée of Napa Valley
• Produce for Better Health Foundation
• U.S. Highbush Blueberry Council
• Vibrant Rioja