WATIFY – Inspire, boost & connect – Presented by Shirley Vollenberg,WATIFY – Brainport Development

Shirley Vollenberg

WATIFY – Inspire, boost & connect – Presented by Shirley Vollenberg,WATIFY – Brainport Development at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

WATIFY is an awareness-raising campaign funded by the European Commission to support the EU efforts to stimulate the modernization of Europe’s industry by boosting European SMEs technological transformation, and supporting Europe’s regions to translate their smart specialization strategies in the areas of digitization and Key Enabling Technologies into concrete projects.

About Shirley Vollenberg
Young communication professional with a background of Business Administration. She is working for different EU project which emphasizes the importance of technologies in various sectors. Continue reading “WATIFY – Inspire, boost & connect – Presented by Shirley Vollenberg,WATIFY – Brainport Development”

The cook as pharmacologist of the future – Presented by Aalt Bast, Maastricht University – Campus Venlo

Aalt Bast

The cook as pharmacologist of the future – Presented by Aalt Bast, Maastricht University – Campus Venlo at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Safe and healthy: desired characteristics of our nutrition. The safety is ensured by modern agricultural techniques, appropriate supply chain and good storage conditions. Preferred healthy characteristics of nutrition changed over the last century from nutrition that solely prevents nutrient and vitamin deficiencies to nutrition that could have a clear health benefit. In the last decade, secondary plant metabolites have been shown to be frequently chemically reactive. This reactivity can be used for medicinal and nutraceutical properties. Continue reading “The cook as pharmacologist of the future – Presented by Aalt Bast, Maastricht University – Campus Venlo”

Dutch Innovation: From Science to Solution. Avoiding malnutrition with protein enriched food & drink – Presented by Fred Bergmans, Carezzo Nutrition

Fred Bergmans

Dutch Innovation: From Science to Solution. From a project at Wageningen University to a product set in use in hospitals, residential care and home. A story of innovation and impact in tackling malnutrition – Presented by Fred Bergmans, Director, co-founder Carezzo Nutrition, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

The Carezzo concept has been developed in the Cater with Care project in close cooperation with Wageningen University and the leading food Hospital Gelderse Vallei. In 2012-2015 scientific research, product development, test in various target groups and human interventions studies resulted in evidence based significant improvement of protein intake. Hospitals have been the first to adopt the concept as it also takes hold in residential and homecare. The nutritional science and performance of Carezzo Food and Drink is explained. Continue reading “Dutch Innovation: From Science to Solution. Avoiding malnutrition with protein enriched food & drink – Presented by Fred Bergmans, Carezzo Nutrition”

Nutrition Information Usage and Future Food – Presented by Vincent van Buul, Brightlands Agrifood Ventures

Vincent van Buul

Nutrition Information Usage and Future Food – Presented by Vincent van Buul, Brightlands Agrifood Ventures at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Healthy dietary intake patterns contribute to maintaining a good health and to the prevention of negative health consequences, such as hypertension. However, in spite of the negative effect of consuming unhealthy foods, which mostly are low-satiating, energy-dense, and have non-adequate quantities of micro-nutrients, consumers are still often engaging in food consumption behavior that negatively impacts their well being. The usage of nutrition information, in this respect, can affect this food choice behavior. Next to reading this nutrition information, also the comprehension of this information is considered important in steering food choices, and thus dietary intake. Continue reading “Nutrition Information Usage and Future Food – Presented by Vincent van Buul, Brightlands Agrifood Ventures”

The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University

Remco Havermans

The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Eating good food is important in maintaining good health. It is a simple behavioural rule that, however, few people seem to adhere to. Many people regularly enjoy eating junk food. Junk food is energy dense but notably low in nutritional value and hence relatively unhealthy. The appeal of junk foods is nonetheless enormous. The consumer in general tends to prefer junk food over healthy nutrition. Why is that? Clearly, food likes and dislikes are acquired through direct and indirect learning processes and dictate consumer preferences. Steering the consumer away from junk food and towards healthier alternatives requires knowledge of these processes. It requires knowledge of why the consumer consumes what s/he consumes. That knowledge is the domain of the psychologist, a behavioural scientist. In short, effectively promoting the consumption of healthy food products stands to benefit immensely from behavioural science. Continue reading “The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University”

Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft

Rick Schifferstein

Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft,  at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Insights from research typically form the starting point for developing interventions that aim to improve people’s health and wellbeing. But how can we take this to the next step, in order to create the most effective innovations? Whereas researchers have mainly been trained to observe, register, analyse, and report on people’s behaviour, developing a new food product or a health intervention involves a creative process that requires a different type of expertise. Hence, cooperation with designers who have extensive expertise in creating possible solutions is likely to make this process easier and more engaging, it will open up new possibilities, and it will facilitate the shaping and implementation of the innovation.

In this presentation, Rick Schifferstein will demonstrate the potential value of designers by discussing their added value in food innovation processes. In addition, he will show some examples of design projects that tackle challenges that agriculture, the food industry and health professionals are facing today. Continue reading “Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft”

More success by sustainability? How can life cycle assessments and the Dutch-German Food2020 programme support your company? – Presented by Mehmet Cicek, Fovation – Food & Innovation

Mehmet Cicek

More success by sustainability? How can life cycle assessments and the Dutch-German Food2020 programme support your company? – Presented by Mehmet Cicek, Fovation – Food & Innovation, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

The Dutch-German Food2020 project “LCA in Food” supported SME businesses from the border region to conduct a Life Cycle Assessment (LCA) of their own value chain processes. The aim of LCA is to reduce production costs and environmental impacts by reducing energy and resource consumption. As resources are becoming increasingly scarce, unpolluted raw materials are becoming more difficult to procure and also more expensive, the EU Commission is already working with the Product Environmental Footprint (PEF) initiative to evaluate the environmental footprint of products, for example, and to introduce it as a mandatory eco-balance label. How can your company benefit from the Food2020 program? Continue reading “More success by sustainability? How can life cycle assessments and the Dutch-German Food2020 programme support your company? – Presented by Mehmet Cicek, Fovation – Food & Innovation”

Targeted release of nutrients and tastants to tackle obesity – Presented by Freddy Troost, Maastricht University

Freddy Troost

Targeted release of nutrients and tastants to tackle obesity – Presented by Freddy Troost, Maastricht University,  at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Obesity is considered one of the biggest health challenges of our time. We showed in a series of experiments in healthy volunteers applying intestinal feeding catheters, that appearance of undigested nutrients in the small intestine generates potent feedback signals. Resulting from these studies, we developed a food grade emulsion-based carrier system that delays nutrient digestion, and we demonstrated that intake of this emulsion system significantly decreased food intake.

The presentation provides an overview of targets in the search for effective weight management strategies, and provides direct leads for further food innovations aiming to manage body weight and tackle obesity. Continue reading “Targeted release of nutrients and tastants to tackle obesity – Presented by Freddy Troost, Maastricht University”

Food or drugs? What drives consumers’ perception of borderline products? – Presented by Stefanie Bröring, University of Bonn

Stefanie Bröring

Food or drugs? What drives consumers’ perception of borderline products? – Presented by Stefanie Bröring, University of Bonn, at the  Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Increasing interest of food and pharmaceutical companies as well as consumers in health and well-being has resulted in the emergence of “borderline products” like functional food and supplements, which demonstrate properties of both food and drugs to a certain extent. Understanding consumers’ perception of borderline products is relevant for companies and policymakers to valorise their research efforts and achieve consumer protection respectively. This motivates exploration of the research question what drives consumers’ perception of borderline products?

Insights from two consumer studies suggest that presentation factors could be more influential than functionality factors. Appearance of the product (as food or drug) seems to be the main driving factor behind consumers’ perception of borderline products as food or drugs. Along with appearance, positioning in the distribution channel (e.g. near conventional food), dosage (e.g. similar to medicine) and the perceived functionality (i.e. beneficial effects) may also influence consumers’ perception of borderline products. These findings could be interesting for companies to differentiate their products through innovative product packaging and positioning strategies by collaborating with retailers. Policymakers may consider important influential factors from consumer perspective to deal with ambiguous categorisation of borderline products. Continue reading “Food or drugs? What drives consumers’ perception of borderline products? – Presented by Stefanie Bröring, University of Bonn”

Health benefits of foods: how can you communicate it? – Presented by Alie de Boer, Maastricht University

Alie de Boer

Health benefits of foods: how can you communicate it? – Presented by Alie de Boer, Assistant Professor in nutritional sciences and food law, Maastricht University Campus Venlo, at the  Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Since 2006, all claims on what a food product contains or what effects are elicited by eating the food, are regulated in the European Union. In this presentation, you will be updated about the regulation regarding these nutrition and health claims, as well as its consequences. The presentation will provide insights into the use of such claims as marketing and information tools. The presentation will hereby introduce how developments in nutritional science and food law are affecting each other.

About Alie de Boer
As a nutritional scientist, Alie is fascinated by food law. She therefore studies the interaction between nutritional sciences and European food law: how are developments in nutritional sciences translated in food law, and how are rules, regulations and policies regarding foods influencing the developments and innovations in nutrition? After obtaining her PhD at Maastricht University, she currently works as Assistant Professor in nutritional sciences and food law at Maastricht University’s Campus Venlo. She is the founder of the Food Claims Centre Venlo, where multidisciplinary research into the interactions between nutritional sciences and food law is conducted to study when foods are considered to be healthy and safe. Continue reading “Health benefits of foods: how can you communicate it? – Presented by Alie de Boer, Maastricht University”