Labiotech.eu is media partner of Healthy Nutrition Conference
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”.
Continue reading “Healthy Nutrition Conference welcomes Labiotech.eu as Media Partner”
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.
Continue reading “Rebel Meat introduces a hybrid hamburger”
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.
Continue reading “Plant protein structuring towards meat-analogues: new developments and challenges”
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.
Continue reading “The story of Unverpackt, Zero Waste Consumption & Production”
by Freddy Troost, Maastricht University, at Healthy Nutrition Conference
About Freddy Troost
Continue reading “The role of pre- and probiotics in intestinal barrier function”
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.
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).
Continue reading “Nutrify (EIT SmartFoodLogging): The marketplace for health professionals”
by Raymond Nolet, MiFood
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:
Continue reading “MiFood 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.
Continue reading “AI and Data Science in Personalized Nutrition”
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.
Continue reading “Reveal the hidden value of eggshell membrane – Presented by Chang Liu, Eggxpert”
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.
Continue reading “Healthy eating and design – from behaviour change to system change – Presented by Geke Ludden, University of Twente”