With an expected growth of the world population to above 9 billion in 2050, there will be an enormous pressure on the future food production system. Furthermore, side-stream valorisation reduces wastage and enables a profitable use of all raw materials.
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How to substantiate health claims for gut health and immunity? Health and functional claims made on foods, frequently focus on the digestive tract and already, there is a large market for gut-functional food products worldwide.
How to get optimal product performance with minimal costs. Drying is one of the key processes to produce protein ingredients or protein containing food products with a long shelf life. The drying process determines to a great extent the physical (handling and stability) and sensory properties and microbial shelf life stability of the protein product.
What is the effect of personalized nutrition? How can we stimulate healthy ageing? What is the role of supplementation? These issues were discussed during the Food Valley Summit Personalized Nutrition - Food for the Elderly, held October 12th 2017 in Ede, The Netherlands.
Products with green proteins often look like meat products. The name ‘meat replacer or ‘meat alternative’ refers to something second best. Therefore, a new identity has to be developed for these products. The category offers opportunities for the food sector. Companies can meet challenges by co-creation. This can be concluded from the Green Protein summit.
Targeted nutritional and lifestyle recommendations for the elderly could greatly improve quality of life – but truly ‘personalised’ nutrition may not be the answer as yet, says Professor of Nutrition and Ageing Lisette de Groot.
Innovation in green proteins has become a hot target for investors, with many predicting that demand for healthy, environmentally friendly protein sources is set to skyrocket in the coming years.
Manfred Eggersdorfer: Personalised information on nutritional status can work as a kind of health coach for the elderly, improving both the quality and length of life.
Flavour is important for plant-based proteins, but to spark real change in what people eat, texture is everything, says Anna-Kajsa Lidell, co-founder of Swedish plant protein firm Food for Progress.
It’s not possible to escape the influence of genetics, but for 90% of the population, better diet and lifestyle could prevent many of the diseases associated with ageing, according to pharmaconutritionist Dr Paul Clayton, one of the keynote speakers during the Food Valley Summit Personalized Nutrition, 12 October in the Netherlands.
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