• 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

  • Platinum

  • National Peanut Board

  • Gold

  • Alaska Seafood Marketing Institute
  • Bush Brothers & Company
  • Dow Agrosciences
  • Kellogg's Food Away from Home
  • Sunmaid Growers of California

  • Silver

  • Electrolux Professional
  • International Tree Nut Council Nutrition Research & Education Foundation
  • Mexican Hass Avocado Importer Association
  • McCormick & Company
  • Regione Siciliana/Best of Italy Consumer Association

  • Bronze

  • Almond Board of California
  • Barilla America
  • California Fig Advisory Board
  • House Foods
  • illy Caffé
  • Monsanto Company
  • National Watermelon Promotion Board
  • Produce for Better Health Foundation
  • Vibrant Rioja
  • Viking Range Corporation
  • Western Pistachio Association

2009 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.

 

Platinum

• National Peanut Board

Gold

• Alaska Seafood Marketing Institute
• Bush Brothers & Company
• Dow Agrosciences
• Kellogg's Food Away from Home
• Sunmaid Growers of California

Silver

• Electrolux Professional
• International Tree Nut Council Nutrition Research & Education Foundation
• Mexican Hass Avocado Importer Association
• McCormick & Company
• Regione Siciliana/Best of Italy Consumer Association

Bronze

• Almond Board of California
• Barilla America
• California Fig Advisory Board
• House Foods
• illy Caffé
• Monsanto Company
• National Watermelon Promotion Board
• Produce for Better Health Foundation
• Vibrant Rioja
• Viking Range Corporation
• Western Pistachio Association