FOOD VISION USA: Is the food industry working for or against the consumer?

Making a profit and promoting health are not mutually exclusive, and healthy food brands now generate some serious profits. But no business will willingly engage in initiatives that could damage sales of its biggest – and sometimes unhealthiest - legacy brands. So what role - if any - should policymakers play to help consumers make healthier choices? 

Find out at Food Vision USA 2016 in Chicago on November 9-11, where Dr Margo Wootan, director, nutrition policy, at the health advocacy group the Center for Science in the Public Interest (CSPI), will address the question: Is the food industry working for or against the consumer?

With its flair for sound bites - ‘soda is a slow-acting but ruthlessly efficient bioweapon’ - and its undisputed PR skills (remember those diabetic bears?), the CSPI has a knack for getting its name in the papers. But with two thirds of the US population now obese or overweight, shock tactics are urgently needed, says Dr Wootan, who will join Quest Nutrition president Tom Bilyeu (‘Our goal is to end metabolic disease’) in this year’s lineup of speakers.

Held at the Drake Hotel in Chicago on November 9-11, Food Vision USA 2016 will also bring together senior figures in food and consumer research from Hartman Group CEO Laurie Demeritt to ‘Mindless Eating’ author Brian Wansink, coupled with a clutch of entrepreneurs spanning everything from ‘veggie fries’ to cold-pressed nut milks (MALK), HPP babyfood (PureSpoon) and steel cut oat entrees (Grainful).

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Brian Wansink will explore what really motivates consumers (Jason Koski / Cornell University)

As we did last year, we’ll also address topics at the cutting edge of food science, including personalized nutrition and novel biomarkers of health.

Building on the success of the Food Vision global event, held annually in Cannes, France, we’re shining a spotlight on the companies – large and small – that are doing most to drive innovation and champion change.

Themes we'll address on the conference floor include:

  • Is the future of food plant-based?
  • Can we end metabolic disease?
  • What really motivates mainstream consumers (and how do you find out)?
  • Are meal-kits and other direct-to-consumer businesses a long-term trend or a fad?
  • How do you build a completely new food category?
  • How much protein do we really need?
  • Who is the ‘progressive consumer’?
  • What can we learn from social media conversations about food?
  • What do Americans actually eat (and does it bear any correlation to the Dietary Guidelines)?
  • Are traditional focus groups pass their sell-by-date?

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