New Oils, New Labels, New Opportunities

Consumers are looking to manufacturers to provide healthier food products that include healthful fats and oils. Explore the options for reformulation of products with new oils, blends, and processes that improve labels, both front-of-package and back-of-package. This course will provide an update on major changes within the oil market and emerging science on fat as a critical component of health. The course will also address the ways industry can respond to regulations and labeling initiatives such as the 2010 Dietary Guidelines for Americans and the Institute of Medicine’s (IOM) review process of front-of-package label systems.

Course Length: 1 Day (June 11, 2011)

Agenda (PDF)

Faculty Bios (PDF)

You will be able to: 

  • Understand consumer health and wellness trends relating to fats and oils
  • Understand the nutrition science behind health implications for new generation oils
  • Explain how regulations, policies, and front-of-package systems impact product development
  • Explain the practical applications of incorporating new oils, blends, and processes in manufacturing to improve healthfulness of products

Intended audience:

  • Academics
  • Consumer Insights
  • Dietitians
  • Food Scientists
  • Management
  • New Product Managers and Technologists
  • Operations & Production Personnel 
  • Personnel who interact with R&D
  • Product Developers
  • R&D
  • Regulators
  • Researchers
  • Sales & Marketing 
  • Scientists with a concentration in areas other than Food Science
  • Students

Learning level: Introductory, Intermediate

Continuing Education Credit

  • IFT is a Continuing Professional Education Accredited Provider (IN141) with the Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians will receive 7 CPEUs for completion of this course.
  • IFT's Short Course programming also meets requirements for Research Chefs Association Certification Commission guidelines for acceptable continuing education for certification renewal purposes for Certified Research Chefs and Certified Culinary Scientists.  Contact RCA for more information.
  • Members of the Product Development and Management Association will receive 7 Professional Development Hours toward their recertification as New Product Development Professionals.