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Oldways Whole Grains Council Conference Spotlights Cutting-Edge Food Industry Trends
BOSTON, June 14, 2018 – At its upcoming Whole Grains Conference, November 4 – 6 at the Seattle Renaissance Hotel, the Oldways Whole Grains Council will provide chefs, manufacturers, foodservice operators, and distributors with key insights and actionable takeaways to adapt to the latest trends. Topics will include consumer attitudes, new health research, whole grain retail and foodservice trends, the rebirth of local grain economies, and where the industry is headed next.
“Working closely with over 400 member companies, we’ve always got our ﬁnger on the pulse of the whole grains movement. We often hear from manufacturers who want to learn more about sprouted grains, the gut microbiome, or the nutritional impact of food processing. With this year’s conference agenda, we’re excited to give the industry precisely the information—and inspiration—they’re seeking,” said Caroline Sluyter, Whole Grains Council Program Director.
This year’s slate of speakers features inﬂuencers across the industry, from the government to restaurants and food companies. Highlights include:
- Melissa Abbott, of Hartman Group, sharing data on whole grain trends in foodservice, retail, and the industry as a whole
- Valerie Hoover, of Sysco, presenting strategies for working with distributors to increase whole grain oﬀerings for restaurants and foodservice
- Andrea Geary, of America’s Test Kitchen and Cook’s Illustrated, outlining whole grains’ distinct culinary advantages, including scientiﬁc tips to improve both taste and performance in recipes
- Carlee Kelly and Megan Reed, of Lettuce Eat Real Nutrition Consulting, exploring the surge in popularity of sprouted grains, including their culinary and nutrition beneﬁts, up-to-date research, and what the future holds
- Sonya Barnes and Timothy Vazquez, of USDA FNS, and Brian Jones, Food Service Director for St. Labre Indian Schools, providing an update on whole grain regulations and ways that school food providers can get kids to think positively about healthier food choices
The biennial Oldways Whole Grains Council Conference connects members of the food industry with scientists, health professionals, and media who share an interest in whole grains. Earlybird registration for the conference runs through August 1, and a discounted room block is available for attendees. For more information, visit the conference website or contact Caroline Sluyter, Oldways Whole Grains Council Program Director.
Oldways is a nonproﬁt organization dedicated to improving public health via traditional eating choices. They oﬀer educational programs and recipes based on cultural heritage, the goodness of whole grains, and the practices of traditional cheese-making. Find out more at http://www.oldwayspt.org.
About the Whole Grains Council
The Whole Grains Council (WGC), an Oldways program, has been working since 2003 to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 12,000 products in 58 countries. The WGC’s many initiatives help consumers to ﬁnd whole grain foods and understand their health beneﬁts; help manufacturers and restaurants to create delicious whole grain foods; and help the media to write accurate, compelling stories about whole grains. Find out more at http://www.wholegrainscouncil.org.
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