Power Up Your Snack Products
How Satisfying Ingredients Can Solve Development Challenges
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New research shows that consumers are eating fewer meals and snacking more throughout the day1. But with thousands of ingredients to choose from, how do manufacturers meet these ever-growing demands? In this free webinar, Dr. Richard Mattes, Professor of Foods and Nutrition, Purdue University, will reveal the latest research examining almonds as a snack in relation to sustained satisfaction and weight maintenance. Incorporating invaluable trends information for any industry professional, Lu Ann Williams of Innova Market Insights will shed light on what's hot and what's emerging in the growing snack category. Don't miss this free 40-minute webinar to learn about new nutrition research and product trends that can provide inspiration for snack product development.
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Professor of Foods and Nutrition, Purdue University
Dr. Mattes is professor of foods and nutrition at Purdue University, adjunct associate professor of medicine at the Indiana University School of Medicine and affiliated scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell.
At Purdue University, Dr. Mattes is associate director of the Ingestive Behavior Research Center, directs the Analytical Core Laboratory for the Botanical Center for Age Related Diseases, and chairs the Human Subjects Review Committee. He also holds numerous external responsibilities including: editorial board of Ear, Nose and Throat Journal; chair, adult weight management certificate program at the American Dietetic Association, chair of the Research Dietetic Practice Group of the American Dietetic Association, Technical Committee member for the Peanut CRSP program in the US Agency for International Development; and, secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund.
Head of Research, Innova Market Insights
Lu Ann Williams has fifteen years of experience in the international food industry and serves as a consultant to some of the world's largest food and beverage companies.
Lu Ann started her career in The Netherlands twenty years ago with Wolters Kluwer before moving to leading science publisher Elsevier. For the past fifteen years, she has been involved in the international food industry where she works with the world's largest food and beverage companies on product development and marketing strategies, trends analysis, open innovation projects and technology scouting. She comes from Augusta, Georgia (USA), graduated from Georgia Tech and received her MBA at the Thunderbird School of Global Management.
1 2013 North America Snacking Study, Sterling-Rice Group.