Healthy Nutrition Conference 2018 program & quotes from speakers’ presentations

healthy nutrition

The Healthy Nutrition Conference 2018 will take place on June 27, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre) and Laboratorium tour Centre for Healthy Eating and Food Innovation.

The program of the Healthy Nutrition Conference includes 11 speakers from reputed universities and companies.

Freddy Troost, Associate professor,  Food Innovation and Health, Maastricht University, The Netherlands, on “Targeted release of nutrients and tastants to tackle obesity”: Continue reading “Healthy Nutrition Conference 2018 program & quotes from speakers’ presentations”

Understanding consumer behaviour to enable healthy and sustainable food choices – Presented by Gertrude Zeinstra, Wageningen Food and Biobased Research

Gertrude Zeinstra

Understanding consumer behaviour to enable healthy and sustainable food choices – Presented by Gertrude Zeinstra, Wageningen Food and Biobased Research, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

It is a great challenge to change consumers’ food choice behaviour. The presentation will provide an overview of different projects that have been executed among various target groups (children, elderly). The aim of these projects is to understand food choice behaviour as well as to develop and test strategies that help consumers move towards more healthy and sustainable food choices. Continue reading “Understanding consumer behaviour to enable healthy and sustainable food choices – Presented by Gertrude Zeinstra, Wageningen Food and Biobased Research”

Personalized Nutrition & Health: from science to practice – Presented by Iris de Hoogh, TNO

Iris de Hoogh

Personalized Nutrition & Health: from science to practice – Presented by Iris de Hoogh, TNO, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.

Personalized nutrition is rapidly emerging due to a number of technological, scientific, and societal developments. Personalized nutrition tailors dietary recommendations to the individual; not only by taking into account specific biological biomarkers or genetics, but also personal characteristics, preferences and the environment. Therefore, a systems approach that considers the most relevant interacting mechanisms is necessary to formulate the most optimal and relevant advice.

Interview
What drives you?
Nutrition: it’s value, it’s role in daily life, but mainly it’s effect on our health and my ambition to help others making the right choices for them as individuals. Continue reading “Personalized Nutrition & Health: from science to practice – Presented by Iris de Hoogh, TNO”

New research centres opened at Brightlands Campus Greenport Venlo

Brightlands Campus Greenport Venlo

New research centres opened at Brightlands Campus Greenport Venlo

On 31 May, Maastricht University, Brightlands and the Limburg Provincial Government opened new and high-end laboratories on Brightlands Campus Greenport Venlo. At the same time, two new research centres were launched: the Food Claims Centre Venlo (FCCV) and the Centre for Healthy Eating & Food Innovation (HEFI). Joost van den Akker, member of the Provincial Executive, researchers from University College Venlo and Jan Klerken, CEO of Scelta Mushrooms, spoke about the newest collaboration between science and business on the campus in Venlo. The new laboratories are not only greatly important for students and researchers, but also for trade and industry because they will benefit from knowledge about healthy food. Brightlands Campus Greenport Venlo closely collaborates with small and medium-sized enterprises in the region and is one of the Brightlands Campuses. Continue reading “New research centres opened at Brightlands Campus Greenport Venlo”

Healthy Nutrition Conference welcomes Mind Commerce as Media Partner

Healthy Nutrition Conference welcomes Mind Commerce as Media Partner

About Mind Commerce
Mind Commerce is your trusted source for research and strategic analysis focused on digital technologies and the telecommunications industry.  Our reports provide key trends, projections, and in-depth analysis for infrastructure, platforms, devices, applications, services, emerging business models and opportunities.Key focus areas for Mind Commerce include:Cloud Computing, Data Technologies, and the Internet of Things. Contact us today for an initial discussion and/or briefing about our research. Continue reading “Healthy Nutrition Conference welcomes Mind Commerce as Media Partner”

Food safety begins with shopping

food safety

Food safety begins with shopping

It is important to instil in your kids the rules of food safety right from the start, and this doesn’t have to be boring. A trip to buy food can be made into an adventure. Get your kids excited by choosing the recipe together and then making a special shopping list where kids can include their favourite foods. After the list is done, it’s a good time to let your children know about a few food safety rules that will make shopping go more smoothly: Continue reading “Food safety begins with shopping”

Insects as an alternative food protein source

insects

Insects as an alternative food protein source

In 2013 the United Nations Food & Agriculture Organization stressed that a new approach to food production was crucial if we are to avoid future shortages. Their suggestion was edible insects. It is their sustainability credentials that has lead the UN to highlight insects as the potential future of food, requiring minimal resources to farm and producing substantially less waste than conventional livestock. “A protein shortage is expected in 2050, and we need to find alternative protein sources,” said Catriona Lakemond, associate professor Food Quality and Design Group, Wageningen University.

Around 2 billion people around the world already consume insects as part of their regular diet due to their high nutritional value, versatility and flavor. “In Zimbabwe, over 80% of the population eats insects,” said Lakemond. “Why? Because they like the taste and the nutritional properties.” Insects are a sustainable source of nutrition. “The protein content of the yellow mealworm is comparable to meat and fish.” Eric Michels, Project lead Insects, Vivara/CJ Wildbird Foods ltd. Agrees: “In addition, insects are ver efficient, with 10kg of feed, we can produce 9kg of locusts, compared to 1 kg of beef. Insects produce less waste, less manure and less greenhouse gas.” Continue reading “Insects as an alternative food protein source”

Photonics can improve food safety of fried foods

photonics

Photonics can improve food safety of fried foods

In recent months, several warnings have been published about the potential risk of fried food for the health of millions of consumers. “Deep fried foods produce acrylamide,” said Lien Smeesters, post-doctoral researcher, B-PHOT Brussels Photonics, Vrije Universiteit Brussel. Acrylamide has been found to increase the risk of several types of cancer when given to lab animals (rats and mice) in their drinking water. The doses of acrylamide given in these studies have been as much as 1,000 to 10,000 times higher than the levels people might be exposed to in foods. It’s not clear if these results would apply to people as well, but in general it makes sense to limit human exposure to substances that cause cancer in animals.

Acrylamide

Acrylamide doesn’t appear to be in raw foods themselves. It’s formed when certain starchy foods, such as potato products, grain products, or coffee, are cooked at high temperatures (above about 120°C). Cooking at high temperatures causes a chemical reaction between certain sugars and an amino acid (asparagine) in the food, which forms acrylamide. Cooking methods such as frying, baking, broiling, or roasting are more likely to create acrylamide, while boiling, steaming, and microwaving appear less likely to do so. Longer cooking times and cooking at higher temperatures can increase the amount of acrylamide in foods further. Continue reading “Photonics can improve food safety of fried foods”

Exploring and prototyping alternative methods for food production in cities

Growroom

Exploring and prototyping alternative methods for food production in cities

The rapid urbanization of recent decades is just the beginning of an ever-steeper growth curve. By 2050, the proportion of people living in urban areas will have surged to 70 percent. Over the last decade, we have seen shifts in the global economic power balance from West to East, as well as growing middle classes in emerging economies where standards of living and purchasing power are improving. In 2030, there will be nearly 8.3 billion people in the world. Combined with the consumption patterns of an expanding middle class, the demand for resources will grow substantially. The world will need 50 percent more energy, 40 percent more clean water and 35 percent more food. “Food is going to be the biggest challenge,” said Steffannia Russo, project lead, SPACE10/IKEA. “There will be a major lack of resources. The UN estimates we will need 70% more food within the next 35 years.” Continue reading “Exploring and prototyping alternative methods for food production in cities”

Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods

Eric Michels

Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods/ Vivara

This will be presented by Eric Michels, CJ Wildbird Foods Ltd. / Vivara at the Healthy Nutrition Conference, which takes place on June 29th, 2017, at Villa Flora, Venlo, Netherlands.

Eric Michels studied Agricultural Engineering and has a Master’s degree in Business Administration. He worked as a General Manager in the feed mill industry. Nowadays he works as a Business Developer in the Insect Business.

There are very concrete and advanced plans to realize an ‘Insect Valley Europe’ at Greenport Venlo. This is an open and innovative collaboration platform between various triple helix partners (governments, businesses and research and education institutions). Will this be the future beating heart of European insect cultivation to start up the flywheel and boost the insect industry? CJ Wildbird Foods Ltd. / Vivara has become a leading specialist in the development and sale of products for small wildlife (mostly wild birds). The main USP is the exclusive relationship, with many nature conservation associations at home and abroad, which millions of members represent. They are mainly active in the European market (10 countries) which grows autonomously annually. The relationships with green partners, product diversity and infrastructure in B2B and B2C markets give CJ Wildbird Foods Ltd. / Vivara a strong position in this niche market. Continue reading “Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods”