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

Mehmet Cicek

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

Freddy Troost

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

Stefanie Bröring

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, Maastricht University

Alie de Boer

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”

Health claims on foods – when can you use them? – Interview with Alie de Boer, Maastricht University

interview alie de boer

Health claims on foods – when can you use them? – Interview Alie de Boer, Maastricht University, Campus Venlo

This will be presented by Alie de Boer from Maastricht University, Campus Venlo at the Healthy Nutrition Conference which takes place on June 29th, 2017, at Villa Flora, Venlo, Netherlands. Continue reading “Health claims on foods – when can you use them? – Interview with Alie de Boer, Maastricht University”

Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University

Catriona Lakemond

Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

About Catriona Lakemond
Catriona Lakemond is an Assistant professor in the goup “Food Quality and Design” of Wageningen University, the Netherlands. Her research focusses on insect as a food source. She studies processing of insects to make them suitable for human consumption. This includes biofractionation of insect species with a focus on the protein fraction.

About Wageningen University
Wageningen UR is a research institution that focuses on the domain ‘healthy food and living conditions’ to explore the potential of nature to improve the quality of life. We do fundamental research all over the world. We also train professionals who, in the near and distant future, will discover breakthroughs in science and technology. Continue reading “Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University”

Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – VUB

lien smeesters

Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – Vrije Universiteit Brussel (VUB) at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

Food safety and quality has become increasingly important in our society. Agriculture industries can benefit from photonics technologies to reduce the presence of contaminants in the food chain, protect personal health and limit food waste. We developed real-time, accurate and non-destructive sensing technologies that are indispensable for the detection of carcinogens in food. As an example, we illustrate the use of optical spectroscopy to monitor the acrylamide formation in potatoes, enabling the exclusion of potatoes unsuited for French fries production. Finally, we demonstrate the integration of optical sensing technologies into laser-based scanning systems, paving the way to an industrial implementation.

About Lien Smeesters
Lien Smeesters is a post-doctoral researcher at the B-PHOT Brussels Photonics Team, at Vrije Universiteit Brussel. Her main research is situated in the field of optical spectroscopy, and the use of optical sensing techniques for the detection of carcinogens. She is actively involved in applied-oriented research projects in collaboration with industry. Continue reading “Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – VUB”

Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods / Vivara

Eric Michels

Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods Ltd. / Vivara at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

There are very concrete and advanced plans to realize an ‘Insect Valley Europe’ at Greenport Venlo. This is an open and innovative collaboration platform between various triple helix partners (governments, business and research- and education institutions). Will this be the future beating heart of European insect cultivation to start up the flywheel and boost the insect industry?

About Eric Michels
Educated in Agricultural Engineering and Master Business Administration. Worked as General Manager in Feedmill Industry. Nowadays as Business Developer in Insects Business.

About CJ Wildbird Foods Ltd. / Vivara 
CJ Wildbird Foods Ltd. / Vivara has become a leading specialist in the development and sale of products for small wildlife (mostly wild birds). The main USP is the exclusive relationship with many nature conservation associations at home and abroad, which millions of members represent. We are mainly active in the European market (10 countries) which grows autonomously annually. The relationships with green partners, product diversity and infrastructure in B2B and B2C markets give CJ Wildbird Foods Ltd. / Vivara a strong position in this niche market. Continue reading “Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods / Vivara”

Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost

Freddy Troost

Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost  at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

In 2017, Maastricht University will start a research centre on food innovation and health at campus Venlo, thereby expanding the University infrastructure in Venlo. This currently involves bachelor- and master study programmes at a university satellite location. In the new researchcentre, knowledge obtained in the biomedical research facilities at the Maastricht campus will be combined with innovations in the food- and agriculture sectors. The mission is to provide scientific substantiation of the health aspects of food, and to drive innovations in the food and beverage industry in order to develop and produce healthier products to prevent and treat diet related diseases. Research facilities at Villa Flora, ongoing and future research projects will be presented and discussed. Continue reading “Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost”

Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo

interview alie de boer

Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

Already since 2006, European law regulates which voluntary statements about healthiness can be made on food products. After more then 10 years, this regulation is still controversial and it is unclear whether it reaches it goals: protect consumers from misleading and stimulate innovation. In this presentation, an overview of the regulation and its consequences will be given, and hands-on information will be provided on how to use claims on foods. Continue reading “Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo”