The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Eating good food is important in maintaining good health. It is a simple behavioural rule that, however, few people seem to adhere to. Many people regularly enjoy eating junk food. Junk food is energy dense but notably low in nutritional value and hence relatively unhealthy. The appeal of junk foods is nonetheless enormous. The consumer in general tends to prefer junk food over healthy nutrition. Why is that? Clearly, food likes and dislikes are acquired through direct and indirect learning processes and dictate consumer preferences. Steering the consumer away from junk food and towards healthier alternatives requires knowledge of these processes. It requires knowledge of why the consumer consumes what s/he consumes. That knowledge is the domain of the psychologist, a behavioural scientist. In short, effectively promoting the consumption of healthy food products stands to benefit immensely from behavioural science. Continue reading “The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University”
Based on the new ACCESS TO NUTRITION INDEX (ATNI) GLOBAL INDEX 2018 which was produced by the Access to Nutrition Foundation (ATNF) team, consisting of Inge Kauer, Marije Boomsma, Paul Vos, Simona Kramer, Ellen Poolman, Fiona Kirk, Magdalis Mercillia and Rachel Crossley. The ATNF team drew on the expertise and advice of the ATNI Expert Group. Their close engagement throughout the ATNI development process has been a source of invaluable guidance, and this report benefited greatly from their input. Continue reading “ATNF has serious concerns about the healthiness of the world’s largest global F&B manufacturers’ product portfolios”
Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Insights from research typically form the starting point for developing interventions that aim to improve people’s health and wellbeing. But how can we take this to the next step, in order to create the most effective innovations? Whereas researchers have mainly been trained to observe, register, analyse, and report on people’s behaviour, developing a new food product or a health intervention involves a creative process that requires a different type of expertise. Hence, cooperation with designers who have extensive expertise in creating possible solutions is likely to make this process easier and more engaging, it will open up new possibilities, and it will facilitate the shaping and implementation of the innovation.
In this presentation, Rick Schifferstein will demonstrate the potential value of designers by discussing their added value in food innovation processes. In addition, he will show some examples of design projects that tackle challenges that agriculture, the food industry and health professionals are facing today. Continue reading “Cooperating with designers to develop new food products and health interventions – Presented by Rick Schifferstein, TU Delft”
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, 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, 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, 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”
The Centre for Healthy Eating and Food Innovation (HEFI) opened its new research facilities in 2018. In this new scientific research centre from Maastricht University campus Venlo, which is conveniently located in the conference venue (Villa Flora), the health aspects of food and nutrition are being studied. In the Food Innovation and Health laboratories, the effects of food on health, and more specifically on the prevention and treatment of a variety of health concerns are investigated in healthy subjects as well as in patients. The psychology of eating, including sensory analysis of food, is under investigation in the Behavioural Gastronomy facilities. Continue reading “Laboratorium tour during Healthy Nutrition Conference”
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 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”