Lauren Swann, MS, RD, LDN, CEO and President, Concept Nutrition, Inc.
Specializing in nutrition communications for 30 years, Lauren Swann’s unique background has creatively combined the dynamics of marketing communications and regulatory affairs, seasoned with a passion for cultural foodways. Her consulting business Concept Nutrition, Inc. offers strategies to effectively deliver accurate nutrition messages for industry, media and public health. Whether it’s scientifically technical details, trends evaluation, campaign planning, freelance writing, or targeting consumer, trade, professional or ethnic audiences, she manages issues that involve finding common ground.
Highly experienced in applied food labeling regulations, she founded Concept Nutrition, Inc. in 1990 to meet needs for competitive marketplace positioning as well as government compliance. This followed progressively responsible positions in the Kraft Foods Regulatory Affairs department managing a wide range of diverse retail, foodservice, institutional and industrial foods and processes, along with prior experience as a Communications Specialist in Consumer Affairs developing informational programs and educational materials. Establishing the Regulatory Affairs Department for Vlasic Foods International world headquarters, a Campbell Soup spin-off company, is among her notable accomplishments on corporate staff.
Across major categories for both FDA and USDA amenable foods she’s managed health conscious products, gourmet award winners, novel ingredients, unprecedented category entries requiring preliminary government liaison and emerging rules that established industry-wide guidance while interfacing with brand managers, food law attorneys, product developers, graphic and packaging designers, brokers, distributors, quality assurance and manufacturing managers.
Along with nutrient analyses for products, recipes, menus and dietary supplements, her insightful services for creative ideation sessions, social media marketing, website writing and editing, research summaries, in-depth policy reviews and reports, population segment approaches and print, broadcast and online interviews are valued by food companies, retailers, restaurants, public relations firms, advertising agencies, trade associations, community health organizations, professional groups and media outlets.
Lauren’s industry publicized presentations have resulted in record-breaking webinar attendance and she delivers “IRL” as well at annual leading conferences including the Academy of Nutrition and Dietetics (AND), formerly American Dietetic Association (ADA), Research Chefs Association (RCA), Food Marketing Institute (FMI) and the Institute of Packaging Professionals. She’s guest lectured at Rutgers, New York University, University of Delaware and for St. Joseph’s Food Marketing Executive Education program and developed customized label training presentations for the Manufacturers Association of South Central Pennsylvania and Culinology classroom online courses.
She has written for dozens of published articles and international press coverage as masthead contributing writer, editor and field reporter. They include Prepared Foods, Food Processing, Today’s Dietitian, Food & Drug Law Update and Heart & Soul magazines, Food Chemical News and the Philadelphia Inquirer. Lauren co-authored the country’s first healthy soul food cookbook, The Black Family Dinner Quilt, which remained in print for 10 years. Swann has also authored chapters for half a dozen books and been interviewed by national and local media including NPR, CNN, BET and ABC, NBC, CBS and FOX affiliates nationwide.
Past activities and honors include chair of the Nutrition Entrepreneurs Practice Group of Academy of Nutrition and Dietetics and recipient of their distinguished Outstanding Entrepreneur Award. She has served on the Board of Directors and chaired committees for affiliate chapters of the Pennsylvania Dietetic Association, American Marketing Association, American Institute of Wine & Food and the Institute of Food Technologists.
Swann has a MSc in Nutrition Communications from Boston University, a Bachelor of Science in Medical Dietetics from Howard University and is a Registered Dietitian, Licensed in the State of Pennsylvania.
4201 Neshaminy Blvd PMB 206
Bensalem, PA 19020
Global Food Forums Presentations by Speaker
Update on Added Sugar Labeling: News, Nuances and Needs
The food industry has a reprieve from the January 1, 2020 date to implement the new Nutrition Facts labeling. FDA granted the extension by saying it would not take enforcement action for six months. The delay, requested by the food industry, indicates manufacturers are struggling with implementation issues. Requirements surrounding added sugar labeling has proven more complex than first thought. This presentation looks at finalized FDA rulings on what foods and food ingredients do and do not need to be included, what subtle factors need be consideration and where confusion may still exist. Lastly, a quick look will be taken at the variety of terms for sugars and certain other affected ingredients with an eye toward roles they may play in communicating to consumers.
An FDA Update: Sugary Ingredients’ Impact on Added Sugar Labeling
Description: Both the Nutrition Facts panel and labeled ingredient lists can influence or even drive product development. This creates a challenge in that this disclosure must meet regulatory compliance, support brand positioning and ultimately provide unique competitive marketing appeal for the product. FDA regulations—intended to support public health goals—initially required that some longstanding marketplace ingredients count towards the newly mandated “added sugars” amounts in the 2016 Nutrition Facts label update. The federal government publishes guidance to assist industry in applying regulations and along with the subsequently generated stakeholder feedback, new rules and expectations continue to evolve. This presentation will address added-sugars, their recent FDA updates and ingredient and product labeling implications.
Ingredient Labeling to Capture Consumer Confidence Considering Regulatory Risk
How an ingredient is named on a food label is vital to a product’s consumer appeal. Such names must also comply with government requirements that can be either detailed regulatory definitions, general policy guidelines or simply established industry practices. To regulate “truthful and non-misleading” labeling declarations in a world of changing consumer attitudes, government agencies enforce the use of certain “common or usual names” which are statements of identity for ingredients. This presentation will provide insights into contemporary ingredient labeling practices including what’s desired and what’s influential. For example, how have non-GMO and “natural” claims driven the labeling of sweeteners? This led the FDA to address the industry-styled phrase “cane juice.” And, does FDA’s decision on the natural status of “high-fructose corn syrup” really matter to clean-label seeking consumers?