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”

Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner

Enliven

Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner. The event takes place on 27-28 June 2018 at the Brightlands Campus , Venlo, The Netherlands.

About Enliven: Journal of Dietetics Research and Nutrition
Enliven: Journal of Dietetics Research and Nutrition is an Open access, peer reviewed international journal and it aims to publish different types of articles on emerging developments and supports current and upcoming research in the field of Nutrition. This journal also allows articles on dietetics and food processing.

This journal will support the budding scientists, scholars, academicians, researchers, and students by providing Open access platform for publishing their work.

This journal will follow the peer review policies and will bode Open access in having quality research output.

This journal combines the innovative scientific ideas and ways in Dietetics, Nutrition and all other related disciplines to have an innovative output. Continue reading “Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner”

NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting

NXP Smart Solution

NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting

NXP Semiconductors N.V.(NASDAQ:NXPI) today extended its leadership in smart kitchen appliance integrated circuits (ICs) by making available the world’s first reference design for automated frozen food defrosting and thawing. The reference design can be used as the basis for stand-alone smart defrost countertop kitchen appliances or integrated into other kitchen appliances such as refrigerators or cooking appliances such as ovens. The NXP Smart Defrost Solution, based on NXP components and software, addresses the age-old problem of fast and safe food defrosting while reducing food waste, and preserving moisture and nutrition. This innovation makes it possible to defrost food items such as ground beef, fish, fruits or vegetables in only a few minutes. Continue reading “NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting”

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”

Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework (video)

EdgeVerve

Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework

About the framework
EdgeVerve Systems, a wholly-owned subsidiary of Infosys, develops innovative software products and offers them on premise or as cloud-hosted business platforms. Our products help businesses develop deeper connections with stakeholders, power continuous innovation and accelerate growth in the digital world. We power our clients’ growth in rapidly evolving areas like banking, distributive trade, credit servicing, customer service, and enterprise buying. Today, global corporations across financial services, insurance, retail and CPG, life sciences, manufacturing, and telecommunications, use EdgeVerve products. Continue reading “Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework (video)”

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”