The tenth annual Worlds of Healthy Flavors leadership retreat (held January 22-24, 2014) focused on addressing some of the major nutrition and health issues affecting public health in the United States and ways volume foodservice operators can address these issues. Presentations from the conference are available for you to download at the bottom of the page.

The 2014 program schedule featured a number of new elements, including a focus on strategic calorie design, a guided beverage tasting designed to assess our perception of sweetness in various liquids, a closer look at the nutrition pros and cons of snacking, a team challenge exercise that facilitated networking (and some pretty good team rivalry!), and a session on fermentation and sodium reduction.

Photos

Presentations

“The Role of Fermented Foods in Sodium Reduction,” Ali Bouzari, UC Davis and CIA

“Fermented Foods as a Sodium Reduction Strategy,” Guy Crosby, America's Test Kitchen, Harvard School of Public Health

“Fermented Foods in Healthy Menu R&D,” Sanna Delmonico, CIA

“Traditional Whole Grain Dishes from Around the World,” Sanna Delmonico, CIA

“Menu Nutrition Labeling,” Cheryl Dolven, Darden

“Welcome & Introductions,” Greg Drescher, CIA

“Healthy Protein at Breakfast,” Frank Hu, Harvard School of Public Health

“Healthy Menu R&D: What Do Consumers Want?” Barb Katz, Health Focus International

“The Pros and Cons of Snacking,” Janet King, Children’s Hospital Oakland Research Institute

“What Do Consumers in Other Countries Want?” Julie Meyer, Eat Well Global, Inc.

“Strategic Calorie Design: 30 Ideas in 30 Minutes,” Amy Myrdal Miller, CIA

“What is a Healthy Diet?” Eric Rimm, Harvard School of Public Health

“The Impact of Sweetness on Flavor Perception in Beverages,” Ted Russin and Brad Barnes, CIA

“Introduction to the Healthy Menu R&D Team Challenges,” Ted Russin, CIA

“Multidisciplinary Dimensions of Healthy Menu R&D,” Ted Russin, CIA

“Healthy Menus R&D Team Challenges: Build a Better Burger,” Team 9

“The Millennial Appetite for Health and Sustainability,” Arlin Wasserman, Changing Tastes, CIA Menus of Change Sustainable Business Leadership Council

“Alternatives to Sugar-Sweetened Beverages on American Menus, Maeve Webster,” Datassential

“Whole Grains on American Menus,” Rick Wolff, CIA Healthy Menus R&D Collaborative

“What is a Healthy Breakfast?” Kathleen Zelman, Web MD