CLA News

Dairy and beef producers encouraged to attend major CLA conference

Red Deer, Alta., April 18, 2007: Groundbreaking research into Conjugated Linoleic Acid (CLA) is blazing a trail toward new health market opportunities for dairy and beef products. But what does the growing potential of CLA mean for livestock producers, both in terms of their operations and their profitability?

Dairy and beef producers can get the latest information to answer this question by attending the CLA Summit 2007 conference, May 8-10 in Kananaskis, Alta. Focused on the theme "Harvesting the future," the conference features a line-up of leading CLA experts presenting the latest research and opportunities. Registration information is available at www.CLAnetwork.com or by calling 1-800-387-6030. The event is hosted by the CLA Network.

"The CLA Summit agenda includes a strong package of information of value to producers," says CLA Network manager Vince Ohama of Alberta Agriculture and Food. "Producers can get an overview of what scientists are learning about the benefits of CLA and what that could mean for the market opportunities for their industry. They can also learn about the potential to increase CLA levels in beef and dairy products and the specific production strategies that have been shown to support those increases."

Also encouraged to attend the CLA Summit are CLA Network members and direct stakeholders, along with health professionals, nutritionists and industry leaders.

CLA is a unique fatty acid produced only by ruminant animals and found naturally in dairy and beef products. Though CLA was relatively unknown a mere decade ago, pioneering studies based largely on animal models have shown it has considerable potential to support human health benefits related to cancer, heart disease, diabetes, kidney disease, bone density and obesity.

CLA progress is opening doors to strengthen the health image of dairy and beef products, notes Ohama. This can both increase demand for existing products and create opportunities to introduce new health-oriented products with enhanced CLA. Research has also uncovered ways to boost CLA while supporting better production efficiency, fat deposition and animal health, which could result in huge cost savings for the dairy and beef industries.

Keynote speakers on the CLA Summit agenda include Dr. Corey Scott of U.S.-based Lipid Nutrition, B.V. on CLA and obesity; Helen Bishop MacDonald, nutritionist and author, on the challenge of changing consumer perceptions on animal fat; Dr. Martha Belury of Ohio State University, on CLA benefits related to insulin resistance; and Dr. Roger McLeod of Dalhousie University, on CLA benefits related to the liver and adipose tissue.

The agenda also includes presentations by leaders of the various CLA Network areas, which include dairy production, beef production, animal mechanisms, human health, market research, product development and communications.

Founded in Canada, the CLA Network is a collaborative team from academia, industry and government, including representatives from many areas of expertise such as research, food industry, health and communications. The network is devoted to capturing the benefits of natural dairy and beef CLA to benefit consumers and livestock industries.