News - Healthy Nutrition Conference

21/04/202021/04/2020

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

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?

03/03/202003/03/2020

Healthy Nutrition Conference welcomes Labiotech.eu as Media Partner

Labiotech.eu is media partner of Healthy Nutrition Conference

Labiotech.eu is the leading digital media covering the European biotech industry. Over 150,000 monthly visitors use it to keep an eye on the business and innovations in biotechnology. The company’s mission is to build the “Next Generation of Digital Media for Biotech”.

01/03/202001/03/2020

Rebel Meat introduces a hybrid hamburger

Cattle farming requires 25 kilograms of feed for each kilogram of meat. This basically means that a lot of valuable raw materials are wasted, Cornelia Habacher, one of the founders, explains. “We’ve been thinking about how we can feed the world in 2050. We have looked very objectively into the problem of meat consumption and associated consumption of raw materials. It turned out that there were nothing but plant-based solutions.

03/01/202021/04/2020

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.

31/12/201931/12/2019

The story of Unverpackt, Zero Waste Consumption & Production

Since opening in February 2014, Germany’s first packaging-free store Unverpackt in Kiel has been pursuing a drastic reduction of packaging waste and the promotion of short delivery routes while motivating customers to rethink their consumer behavior in terms of sustainability.

06/06/201907/06/2019

The role of pre- and probiotics in intestinal barrier function

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.

03/06/201903/06/2019

Nutrify (EIT SmartFoodLogging): The marketplace for health professionals

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).

29/05/201929/05/2019

MiFood Personalized Nutrition

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:

27/05/201927/05/2019

AI and Data Science in Personalized Nutrition

by Remzi Celebi, Postdoctoral Researcher at Institute of Data Science at Maastricht University

Personalized nutrition aims to promote well-being and health through individualized healthy nutrition choices based on individual’s’ dietary habits, genetics, microbiota and disease. Personalized nutrition is also key to the goal of creating a healthy, sustainable and affordable food ecosystem.

In this talk, I will talk about the challenges to realizing personalized nutrition framework and solutions and what AI and Data Science can offer to address these challenges.

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

26/04/201906/05/2019

Reveal the hidden value of eggshell membrane – Presented by Chang Liu, Eggxpert

Chang Liu, Eggxpert, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.

Inspired by traditional Chinese medicine, scientific data and insufficient eggshell membrane management, EGGXPERT is initiating an innovative project of developing ESM into skin and health care products by employment of scientific researchers and advanced technologies.

We would start from skin care application because of quicker market entry and its impact function.

In our talk, we will show you the robust functions of eggshell membrane from scientific point of view and our innovation and sustainable solutions for product development.

We believe our solution will save egg farmers at least €10,000 per company (medium size) per year and further bring high value for their waste stream. We believe our unique selling point (USP) of being world’s first 100% egg membrane-based natural product will most serve the consumers.