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Date: On Demand
Time: 2pm EDT
Length: 60 minutes
Cost: Free
Register HERE
Description
The market for omega-3 based consumer products is growing at an exponential rate creating an unprecedented opportunity for manufacturers. This presentation will review key insights into global trends for foods enriched with omega-3. The presentation will review the value of omega-3 ingredients and the differences in forms, highlighting the benefits of plant-based and marine-based omega-3 to create value for consumers. Health benefits and core science supporting product positioning directed at various consumer life stages will also be covered. Strategies for successful food product launches will also be discussed.
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****Please note, you will be redirected to our education website, www.nutrilearn.com. If this is your first time visiting, please register as a new nutrilearn user for this FREE Webinar. **** |
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Ian Lucas, executive vice president of global sales and marketing for Ocean Nutrition Canada, has 20 years experience in marketing and sales in the life sciences area. Prior to joining ONC, Lucas worked for large multinational pharmaceutical companies including G.D. Searle (Monsanto), Pharmacia Corporation and Pfizer Corporation. He has communications expertise in the following health areas: cardiovascular health, gastrointestinal health, women’s health- hormones, arthritis- anti-inflammatories, oncology- cancer prevention and anti-infective therapies.
Lucas has international marketing experience and has worked in the United States in global new product planning with Searle, Pharmacia and Pfizer. Notably, he was global product director for Celebrex with Pharmacia Oncology and led the market planning for Celebrex as a cancer prevention therapy. He was responsible for the United States launch of Celebrex 400 mg for prevention of a pre-cancerous disease called Famial Adenomatous Polyposis.
Since joining ONC in 2003, Lucas has developed nutritional ingredient global marketing expertise in the area of omega-3 fatty acids in human health for both dietary supplement and healthy food ingredients. He leads the development of the consumer branded ingredient strategy, MEG-3®, and is also responsible for pipeline and operational marketing.
Todd Wills earned his master’s degree in food science, with a concentration in meat science, from Oklahoma State University (OSU). While at OSU, he worked at the OSU - Food and Agriculture Product Center as HACCP coordinator. Research he conducted at OSU focused on exogenous antioxidant (vitamin E) partitioning between membrane and neutral lipids in beef muscle. The effects of ohmic heating on beef patties were also investigated. Willis joined Martek Biosciences food research and development group in August 2004. His initial responsibilities at Martek were to develop successful methodologies, formulations and delivery technologies which ensure success when fortifying foods with DHA. Additionally, extensive work has been conducted to improve stability and sensory profiles of Martek DHA oils. He currently provides expertise to Martek customers in formulating products and providing technical support throughout all phases of product development. |
