Concept Nutrition, Inc.
Consulting Services
 Lauren Swann
 "loves helping folks figure out the facts about food so they can decide what's good to eat"

Specializing in nutrition communications for 30 years, Lauren’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 
"where food policy, marketing and trends meet, intersect ... or collide"

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 -- the Academy of Nutrition and Dietetics AND (formerly American Dietetic Association [ADA]), Research Chefs Association, Food Marketing Institute, 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.

Significant writing credits include dozens of published articles and international press coverage as masthead contributing writer, editor and field reporter for 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; has 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.

Elected 2009-10 Chair, over two other candidates, of the Nutrition Entrepreneurs Practice Group of AND -- the largest organization of food and nutrition professionals in the world -- she’s also an achieved recipient of their distinguished Outstanding Entrepreneur Award and 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; and qualified for membership in the invitation-only and selectively prerequisite organizations American Society of Journalists & Authors, National Speakers Association and Les Dames D’Escoffier.  She has a Master of Science 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