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Is Bread Toast: A Critical Look at the Baking Industry, Sliced Bread and Grain-Based foods in the Ages of Social Media and Self-Appointed Experts

Tuesday, March 1 2:00 PM - 2:45 PM

Bread and grain-based foods are being lambasted from many fronts and are losing market share.  In many cases the allegations are misinterpretations, half-truths and untruths.  In some cases they contain a scintilla of truth, which forms the basis of the criticism. The responses to this vary from being defensive and unsympathetic to using principles that will restore consumer trust and confidence. This talk will look recent case studies and assess the character of the response  and what is being said in light of the scientific correctness and principles of risk communication to see how effective these strategies are in addressing the situation,  in mitigating or exacerbating the problem, and in gaining or losing consumer trust.

Participants will be able to:

  • Address allegations about bread, gluten and grain-based foods in the marketplace with a science-based message that uses principles of consumer risk communication.
  • Assess allegations from various authors and bloggers and see which of them have a scintilla of truth and determine whether solutions require further research and information in order to address them, reformulation of the product to meet consumer demands, or emotive and effective communication to address the issue.
  • Consider current industry practices that have exacerbated the problems the industry faces and have hastened the loss or consumer trust and offer solutions to rectify these.

Julie Miller Jones, PhD, LN, CNS, CFS, St. Catherine Unversity

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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