2014 Weight Management Technologies Seminar

Originally Published: October 21, 2014
Last Updated: February 4, 2021

Global Food Forums, Inc.’s 2014 Weight Management Technolgies Seminar was a unique, in-person product development event focused on providing practical, how-to formulation advice to R&D/food scientists working in this arena. Sessions provided valuable insights into food science, regulations, emerging understandings in nutrition, and consumer attitudes and exciting new weight management products.  A special product sampling session allowed attendees to review and taste new and interesting product related to weight management.



Scott Martling headshotAn Insider’s Perspective to Weight Management Product Development

2014 Weight Management Technolgies Seminar
Keynote Speaker: Scott Martling, MSc, Associate Director, Research & Development, International Food Network

The issue of weight management is often represented by the saying “Everybody talks about the weather, but no one seems to do anything about it.” The packaged food and supplement industries, however, have for years been actively pursuing a variety of strategies to create a pipeline of products for consumers seeking more effective weight management. This presentation will explore some of these tactics: failures and successes, to help predict the future of developing weight management products. Case studies from an insider’s perspective will share practical insights gathered from R&D professionals working “in the trenches.”

steven steinborn headshotEffective Marketing of Nutrition and Dietary Foods and Beverages in the Regulatory World

Speaker: Steven B. Steinborn, J.D., Partner, Hogan Lovells US LLP

From formulations to marketing strategies, the path to the successful introduction of a new product is marked by challenges. As the recent spate of regulatory actions against weight loss and other nutritional products shows, guidelines and regulations governing product formulation, marketplace positioning and statements on product benefits all fall within a legal framework. This presentation provides an overview of the regulations relevant to weight management foods and beverages, highlights what lies ahead, and provides real-world insight into how one can effectively manage regulatory challenges without losing the value-proposition for your product.

Dave Lafond headshotEmerging Research in Nutrition-related Factors of Weight Management

Speaker: David Lafond, Ph.D., MBA, Fellow, Kellogg Company

“Calories In, Calories Out” has historically been the guiding principle for anyone wishing to maintain or lose weight. Nutritionally, the story is far more complex. Emerging research points to multifaceted factors in weight control. They include the source of the calories consumed; the role of hormones in regulating metabolic processes including appetite; the influence of metabolic pathways and even “external” factors such the gut microbiota. This presentation reviews the complexities of conducting clinical research to support weight management benefits associated with foods, beverages and ingredients.

Sugar Reduction:  How to Formulate with Less Sugar while Maintaining Sugar-like Properties

Speaker: Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation

Despite their enviable position as “gold standards” and their technical advantages, caloric sweeteners have a fundamental drawback when used in weight control products… they contribute calories. Whether the formulation goal is to reduce overall calories or just lower the Glycemic Index of a food or beverage, a sophisticated approach is needed when the finished product’s quality is to be maximized. This presentation reviews the technical challenges of such product development efforts and presents carefully considered solutions including the use of emerging ingredients and recent advances in taste physiology and neuroscience.

Reduced Calorie Foods: Sensorial Shortcomings and Emerging Solutions

Speaker: ‎Rianne Ruijschop, PhD, Group Leader, Food Structure & Stability, NIZO food research

Through advances in food science, the quality of reduced calorie foods and beverages has greatly improved in the last few decades. However, few have sensory properties equal to their traditional, full-calorie counterparts. This presentation looks at research into flavor-texture interactions with a focus on ingredients and technologies that can provide optimal results. Attendees will learn how to measure, repair and reformulate foods for greater consumer acceptance and marketplace success.

Kantha Shelke headshotFrom Amla to Zingiber: Insights into Non-traditional Ingredients for Weight Management

Speaker: Kantha Shelke, Ph.D., CFS, Food scientist and principal, Corvus Blue LLC

From amla and CLA to caffeine, green tea extract, salacia, and Zingiber (ginger), the weight loss supplement industry continues to thrive on science and insights from ancient cultures and traditional medicine. What is the rationale behind these components and what are the opportunities for their use in foods and beverages? This presentation divides non-nutritional weight control ingredients into categories according to their physiological effects in the body: hunger management, metabolism boosters and compounds influencing lipid absorption and metabolism. This presentation takes the mystery out of myths and what can be terrifying to many and explains—with case histories—the science of often overlooked categories of ingredients emerging for weight management

Elizabeth Arndt headshotFormulating for Increased Satiety

Speaker: Elizabeth Arndt, Ph.D., Director R&D, ConAgra Foods, Inc.

It is generally accepted that certain food components increase satiety by increasing the length of time that the feeling of fullness persists after eating. Ingredients that are higher in protein and/or fiber can be useful for formulating foods with increased satiety. For example, certain whole grain ingredients can be useful for increasing fiber content and reducing caloric density of foods. It can be challenging to formulate foods with increased satiety as many factors, including the manufacturing feasibility, sensory properties and ingredient costs must be considered. This presentation provides technical tips and tactics in the use of satiety-enhancing ingredients in foods including baked goods and snacks.

Making a Successful Connection:  Current Consumer Mindsets & Weight Management Products

Speaker: David Sprinkle, MBA, Research Director, MarketResearch.com/ Publisher, Packaged Facts

With ever-more-alarming statistics about adult and childhood obesity feeding the headlines almost daily, a diverse range of American consumers are increasingly focused on weight loss and weight maintenance within a broadening context of personal health and lifestyle issues. This presentation features Packaged Facts’ latest research on consumer weight loss regimens and weight maintenance mindsets. Topics include the roles that calorie counting, portion control, and satiety play; the most salient cohorts of weight loss/weight management consumers, and which combinations of foods and beverages, weight management programs, and diet aids appeal most specifically to them; and which marketing messages and new product offerings resonate for today’s consumers.Data sources include a Packaged Facts consumer survey commissioned for this Global Food Forums event; historical tracking from Simmons National Consumer Surveys from Experian Marketing Services; and mass-market channel sales tracking from IRI’s InfoScan Review.