Calculating Nutrient Values from Product Formulations/Recipes

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Category Food Safety Compliance (ISO 22000, HACCP);

Deadline: December 03, 2014 | Date: December 03, 2014

Venue/Country: Palo Alto, U.S.A

Updated: 2014-12-02 22:11:24 (GMT+9)

Call For Papers - CFP

Why Should You Attend:

Governments and consumers demand nutrient data on a wide range of food products. These demands are increasing to include restaurant foods and other food nutrients.

Who Will Benefit:

This webinar will provide valuable assistance to:

Personnel in food manufacturing companies that need a cost-effective way to obtain nutrient data.

R&D, regulatory affairs or QA/QC personnel

Supervisors who want to ensure that their staff or external consultants are doing a reasonable job calculating nutrients

Restaurants that want to provide nutrient data to their customers

Cook book authors

Recipe developers for print or online marketing campaigns

Dietitians needing recipe or meal nutrient data for clients or menus

Instructor Profile:

Lorraine Stanford has been providing regulatory consulting services to the food sector since 2000. In 2013, she changed the scope of her work to focus exclusively on calculating nutrient values and creating Nutrition Facts tables. Ms. Stanford’s experience with a wide range of clients gives her insights into the issues faced by small food producers, importers, restaurants and large multi-nationals.

Use coupon code 232082 and get 10% off on registration.