Block 1: Research & Product Design: A Deeper Dive into Novel Technologies & Ingredients
- Fermenting the Future: Unlocking the Potential of Microbes for Sustainable Food Production - Dr. Karen Polizzi, Imperial College London
A deep dive into how fermentation technologies—from precision to biomass—are reshaping the landscape of sustainable food and ingredients and building resilient food systems.
- Pioneering Clean Label Food Innovations with Brown Seaweed - Dr. Aurélien Forget, IFF
In recent years, clean label food ingredients derived from red seaweed, such as agar-agar and carrageenan hydrocolloids, have gained popularity. However, brown seaweed ingredients have yet to make this transition. This R&D presentation will showcase our latest and ongoing efforts to develop a clean label functional ingredient from brown seaweed. We will discuss its potential applications and benefits for our customers' food products.
- Optimizing Protein and Iron Nutrition in Plant-Based Foods: Challenges and Opportunities - Dr. John Lubaale, Brunel University of London & Dr. Kelsey Kanyuck, THIS
Protein digestibility and amino acid score in plant-based ingredients and commercial products has shown promising results. However, iron bioavailability remains a significant challenge, with mixed results across various plant-based sources. This talk will highlight the key factors affecting iron absorption and the need for effective fortification strategies. By discussing the latest research and real-world product data, we aim to spark a conversation on how the plant-based ecosystem can enhance both protein and iron nutrition to drive better health.
