Increasing children’s appetite for healthy foods

Remco Havermans

presentation by Remco Havermans, Maastricht University, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend

Why do children eat what they eat? Very simply, children choose to eat what they like and refuse foods they do not like. In other words, food liking is one of the most important drivers for children’s food choice and intake. The foods that children like are foods they are familiar with. Foods are accepted when they look, feel, smell, and taste familiar. Increasing the acceptance of certain foods then simply requires repeated exposure to that food. Importantly, this exposure includes tasting.

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Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability

Sara Oliveira

presented by Sara Oliveira, PhD, Research Engineer, INL – International Iberian Nanotechnology Laboratory, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend

This presentation is about strategies to improve the value and nutrition of additive manufacturing of foods. I will discuss our functional and protein-rich inks approach, how additive manufacturing can boost baked foods’ bioactivity, and the use of the technology for cultivated meat.

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Cell-cultured meat: past, present and future developments

Peter Verstrate

by Peter Verstrate, Mosa Meat BV at Online Healthy Nutrition Conference. REGISTER HERE to attend

An overview of the cell-cultured meat technology itself, the current status and the challenges going forward, and a brief outlook of what the future impact of this field can be; specific focus on the potential direct and indirect health effects.

program: https://healthynutritionconference.com/program/

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Bringing down barriers to children´s Healthy eating, from sensory perception to social interactions: Edulia MSCA project

Paula Varela

by Paula Varela, Professor, NMBU – Norwegian University of Life Sciences / Senior Researcher, Nofima

Edulia MSCA network responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.

Edulia goes further than the classical approach of “teaching children what is healthy”, by exploring social marketing and nudging strategies, study peer and family social interactions and social media marketing, identify sensory and non-sensory parameters that influence what is eaten (food choice) and how much is eaten (intake), and develop products which can drive healthy eating through sensory pleasure.

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What do you know about food and health interaction in children?

Edgar van Mil

by Edgar van Mil, Prof. MD, PhD, pediatric endocrinologist and special chair holder (together with Remco Havermans) Youth, Food and Health, Maastricht University – Brightlands Campus Greenport Venlo

program: https://healthynutritionconference.com/program/

We all need food to survive. Nutritious food is needed for a good health. This is what we all know, but when it comes down to making choices in what we define as healthy food, do we really know the value of food to our health? Or do we at least know via what mechanisms these considered good foods lead to health?

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Plant protein structuring towards meat-analogues: new developments and challenges

by Ariette Matser, Senior researcher Food Processing Technology, Wageningen Food & Biobased Research

The high and increasing consumption of products from animal origin is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population. Meat production is inefficient with respect to the use of land, water and raw materials.

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The role of pre- and probiotics in intestinal barrier function

freddy troost

by Freddy Troost, Maastricht University, at Healthy Nutrition Conference

program: https://agrifoodinnovationevent.com/program/

About Freddy Troost
Associate professor Food Innovation and Health, leading an academic research group that aims to develop new food solutions for health concerns, in the Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo.

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Nutrify (EIT SmartFoodLogging): The marketplace for health professionals

Simon Steverlinck

by Simon Steverlinck, SmartWithFood

Nutrify is an EIT funded project created by 4 consortium partners. We want to be the bridge between consumers and dieticians / health coaches.

We created a platform that enables our customers to easily log their food and receive detailed feedback from their coaches. Thanks to the powerful engine behind it, we can make in depth and accurate personal recommendations (whereas dieticians work mostly with general guidelines nowadays).

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MiFood Personalized Nutrition

raymond nolet

by Raymond Nolet, MiFood

Personalised Nutrition
The company MiFood has the objective to promote individual health of healthy people against the various welfare diseases. This is done by developing and selling additional fruits and vegetable mixes, in both dry and wet form.

The research and development activities take place in the Nutritional Concepts Lab at the Brightlands Campus Healthy and save Food in Venlo, where the necessary equipment is available.

The healthy bioactive substances in the starting material are retained as much as possible during processing. Therefore the product temperature does not exceed 35 degrees Celsius. The machinery in the NCL has many options such as:

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