2017 WORLDS OF HEALTHY FLAVORS PROGRAM SUMMARY

During the 13^th Annual Worlds of Healthy Flavors Leadership Retreat (held January 20-22, 2017), 23 experts and operator presenters shared insights from the fields of nutrition and epidemiology, microbiology and immunology, food science and food law, marketing and consumer behavior, menu R&D and culinary innovation, and more.

The 2017 program featured presentations, panel discussions, and culinary demonstrations highlighting topics such as: the profound potential of the World Produce Kitchen and opportunities for collaborating with the produce industry to accelerate produce consumption in foodservice; clean labels, transparency, and the "new healthy;” the role of the Mediterranean Diet and similar healthy eating patterns in increasing our chances of living longer and living longer better; optimizing cognitive and physical performance through what we eat; new understandings about the gut microbiota; and strategies for improving healthy product innovation in volume foodservice operations.

Download the 2017 Worlds of Healthy Flavors Schedule

Download an Overview of the Conference

Password-protected presentations from the conference are available for download below for conference attendees only. The password was emailed to all attendees following the conference. Contact us if you forgot the password.

Photos

Presentations

“Accelerating Increased Produce Consumption in Foodservice,” Michiel Bakker, Google Food

“Clean Labels and Transparency,” Shelley Balanko, The Hartman Group

“Clean Labels and Transparency,” Roger Clemens, PolyScience Consulting and University of Southern California

“Welcome and Introductions,” Greg Drescher, CIA

“Healthy Product Innovation,” Tom Gumpel ’86, Panera Bread

“World Produce Kitchen,” Mehmet Gürs, Istanbul Food & Beverage Group

“Optimizing Performance Part 1: Healthy Aging,” Frank Hu, Harvard and Brigham and Women’s Hospital

“Optimizing Performance, Part 2: Diet, the Microbiome, and the Brain,” Frank Hu, Harvard and Brigham and Women’s Hospital

“World Produce Kitchen,” Maura Kilpatrick, Oleana and Sofra

“Healthy Product Innovation,” Missy Nelson and Melissa Friebe, Taco Bell

“Accelerating Increased Produce Consumption in Foodservice,” Jessie Price, EatingWell

“Clean Labels and Transparency,” Jessie Price, EatingWell

“Welcome and Introductions,” Eric Rimm, Harvard

“Optimizing Performance, Part 1: Healthy Aging,” Pam Smith, Shaping America’s Plate and CIA Healthy Menus R&D Collaborative Sodium Working Group

“Optimizing Performance, Part 2: Diet, the Microbiome, and the Brain,” Justin Sonnenburg, Stanford University

“Clean Labels and Transparency,” Steve Steinborn, Hogan Lovells

“Optimizing Performance,” Walter Willett, Harvard and Menus of Change Scientific and Technical Advisory Council

“Nutrition Science, Charting the Future: Research, Policy, and the Parallel Universe of Media Headlines,” Walter Willett, Harvard and Menus of Change Scientific and Technical Advisory Council

“Accelerating Increased Produce Consumption in Foodservice,” Matthew Weingarten and Lydia Yeakel, Dig Inn