Healthy Nutrition Conference welcomes Labiotech.eu as Media Partner

labiotech.eu

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”.

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Rebel Meat introduces a hybrid hamburger

rebel meat

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.

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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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AI and Data Science in Personalized Nutrition

remzi celebi

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/

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

Chang Liu

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.

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Healthy eating and design – from behaviour change to system change – Presented by Geke Ludden, University of Twente

Geke Ludden

Geke Ludden, University of Twente, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.

Design (for example, design of packaging, retail environments, food products) has been used for decades to influence the choices we make about the food that we eat. In recent years, it has also been used to raise people’s awareness of the importance of living a healthier life and to support healthier food intake.

We have seen this in the design of information campaigns, the design of monitoring and coaching systems, changes to the public environment and the design of dedicated products that can support healthy eating. We can expect good designs that influence eating behaviour to be effective, but we cannot expect miracles. This is mainly because our designed interventions have to compete with a myriad of other impulses.

A broader perspective on healthy eating and design, that moves away from a focus on individual responsibility and focuses on system change might be able to bring the change our society needs.

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