Partner Series—Food Ingredient Opportunities for Satiety and Weight Management

Food Product Design Partner Series

As the obesity epidemic continues to unfold, food manufacturers are looking for relevant ways to help consumers manage their diets while continuing to deliver convenient, great-tasting products. One of the most recent trends in this area is producing foods that impact “satiety”. What does satiety mean and why is it important for consumers and food manufacturers? In this live webinar, the scientists at Archer Daniels Midland Company will explore the science of hunger and how macronutrients affect metabolism, appetite, and ultimately satiety. Brent Flickinger, Ph.D. Senior Manager, Nutritional Science will discuss the mechanisms of satiety including the roles of protein and fiber. Dina Fernandez, M.S. will talk about diet trends and how protein and fiber are an important part of a balanced diet. With a market introduction by Lynn Dornblaser, Director CPG Trend Insight for Mintel International Group. All speakers will be available for a Q&A session following the presentation.

Learn:

• Why satiety is an important market trend
• About Satiety mechanisms
• About the effects of protein and fiber on satiety

Speakers:

Brent D. Flickinger, Ph.D., is Senior Manager, Nutritional Science for the Archer Daniels Midland Company in Decatur, IL. Brent's responsibilities include scientific and regulatory support for ADM's entire portfolio of food and dietary supplement ingredients. Dr. Flickinger received his doctoral degree in Nutritional Sciences from the University of Illinois at Urbana-Champaign and his bachelor's degree in Chemistry from Juniata College in Huntingdon, PA. His training has an emphasis in lipid chemistry, biochemistry and metabolism. He has published in the areas of metabolism of unique dietary fatty acids, cellular targeting of bioactive lipids and emerging research/innovations in dietary fats and oils. Dr. Flickinger also participates in numerous industry associations including the International Food Information Council where he is currently co-chair of Dietary Fats Committee, the International Life Sciences Institute - North America as chairman of Technical Committee on Dietary Lipids, and is past chair of the American Heart Association's Industry Nutrition Advisory Panel.

Dina Fernandez is a research scientist in the protein research group of Archer Daniels Midland Company in Decatur IL where she is currently working on enzymatic modification of proteins and supports projects in human nutrition. Dina received her Master’s degree in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign after studying Food Science and Technology at Zamorano University in Honduras. Her training has an emphasis in food bioactive components and its effects in human obesity. She also has academic experience in food chemistry, sensory analysis and food safety. Dina is member of the American Society for Nutrition and the International Division the Institute of Food Technologists. 

Lynn Dornblaser, Director, CPG Trend Insight, Mintel International
New product trends have been the focus of Lynn’s career for 25 years, giving her a unique perspective on the marketplace and new product development. She brought that expertise to Mintel in 1998 when the company opened its US offices. A trained journalist and experienced public speaker, Lynn has been quoted by major US news organizations, including The Wall Street Journal, USA Today, The New York Times, and CNN. Lynn’s experience analyzing new product trends means that you can usually find her in the aisles of a supermarket somewhere in the world.

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*Content and speakers are subject to change