Rachel Cheatham, Ph.D., Founder & CEO, Foodscape Group, LLC
Rachel Cheatham, PhD. is Founder & CEO of Foodscape Group, LLC, a nutrition strategy consultancy based in Chicago, IL, USA. Serving as a navigation partner, Rachel helps companies and brands successfully conceptualize and position healthier foods and beverages in the global marketplace. Rachel holds a doctorate in nutritional biochemistry from Tufts University, where she is an adjunct Assistant Professor of Food Marketing. She has been a TV producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm. She is a Professional Member of the Institute of Food Technologists and member of both the American Society of Nutrition and Academy of Nutrition and Dietetics.
Global Food Forums Presentation by Speaker
Unpacking the Ever-Evolving Narrative of Clean Eating in Order to Inform Innovation
Description: As highly restrictive diets fall from popularity and flexitarian-inspired eating patterns take hold, consumers are left to ponder what matters most to them in their food and beverage choices. From nutrition to functional ingredients to packaging sustainability, the discourse about clean eating and purported goals of clean labeling is rapidly evolving. Add in the ongoing effects of a global pandemic, and the social dialogue about food, health, and the planet becomes one replete with facts, fiction, and contradictions. Join Dr. Rachel Cheatham from Foodscape Group for guidance on how to best navigate the continuing evolution of clean eating with an eye towards better new product innovation.
Description: Consumers want clean label foods they can trust, along with an expressed desire to include more plant-based foods in their daily diets for health and sustainability reasons. This “flexitarian” approach of the Transitioning Omnivore creates a dynamic intersection of clean label, plant-based ingredients and nutrition. This talk will cover key Foodscape METATRENDS™ – that’s the trends of the trends – including plant-based interests along with a marketplace look at how clean label is playing out. Comparative product examples, with an emphasis on meat and dairy alternatives, will be used to explore and examine ingredient choices, nutritional differences and marketing approaches.