Research Chef Association Attendees Don’t Miss Breakout Session – Healthy Product Development: Perceptions and Claims

March 17th, 2010 (franklin)

Thursday, March 18, Breakout Session B, 12:30 p.m. – 2:00 p.m.

This session will look into ‘healthy’ product development and what consumers are really looking for in healthful food products and menu options. Are they looking for food choices that are perceived to be  healthy, or for health claims? These issues will be addressed by a Mintel Menu Insights trends expert who will provide valuable menu trend information. A lively discussion will follow with a distinguished panel of product development chefs whose companies have been directly impacted by the demands of today’s evolving health-conscious consumer.  Each panelist will be asked to share with the audience the information on a new product that is consistent with the Better for You Trend by health-conscious consumers.  Chef Tim Rosendahl will be using Hahn’s Yogurt & Cream Cheese his example.


Ryan Baxter, Cargill
Maria Caranfa, RD, Director, Mintel Menu Insights
Neville Craw, Executive Chef, Arby’s Restaurant Group
Thomas Haefer, CRC®, Project Leader/Research Chef, Tyson Foods
Melissa Haupt, CRC®, Executive Chef, Applebee’s Services
Kit Kiefer, CEC, CCE, AAC, FMP, Director of Culinary Services and Corporate Executive Chef, Schwan’s Food Company
Catherine Proper, CCS®, Corporate Executive Chef, Target
Tim Rosendahl, President/Executive Chef, Dakota Food Group