Presentations
What is New
Jan Wollgast
Joint Research Centre
Outline of the Dutch Presidency priorities
Letteke Boot
Ministry of Health, Welfare and Sport
Research & Innovation in Food and Health
Isabelle de Froidmont-Görtz
European Commission - DG Research and Innovation
TeRiFiq – Reducing salt, fat & sugar in every day foods
Christian Salles
INRA (Institut National de la Recherche Agronomique)
Satin – Satiety Innovation
Jo Harrold
University of Liverpool
Pleasure – Novel processing approaches for the development of food products low in fat, salt and sugar
Alain Le Bail
ONIRIS (Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering)
Overview of commitments in the field of food reformulation, availability of healthy food options and portion sizes
Christina Dziewanska-Stringer
ICF
Ongoing and upcoming activities related to product formulation and innovation
Dirk Jacobs
FoodDrinkEurope
Product Formulation And Portion Sizes
Alessandro Cagli
Ferrero
Reduction of salt levels in rice and sauce products
Sylvie Chartron
Mars
Products, Choice & Portion Size
Sigrid Ligné
Unesda
Healthy Start
Nikola Kristek
AISIS