Appetite for Innovation Online event

Ingredients and processes for reducing salt, fat and sugar

Thursday October 21st, 2021 - 2pm to 4:15pm (UTC+2)

Online event - Conferences in English with simultaneous translation into French

Full program below

 

Consumers are repeatedly exposed to public health messages exhorting them to consume less salt, fat and sugar in their diets.

 

Responding to these expectations is a major challenge for food professionals: what solutions combine technological feasibility at an industrial scale and preservation of sensory and nutritional properties of food products, while respecting consumer wishes for natural and clean label foods?

 

Taking part in this October 2021 edition of APPETITE FOR INNOVATION is your chance to discover Vitagora’s cutting-edge food development capabilities, to help you meet your business needs.

You can register now for Appetite for Innovation

Registration is free for Vitagora paid members.

Non-members who wish to take part, please contact us:
berengere.moindrot@vitagora.com

 

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Program overview - Reducing salt, fat and sugar

  • 2 PM – introduction by Jérôme Barra, Vice-président, innovation & Design, Firmenich: Diet and transformation - needs & challenges. Focus around Sugar, Salt and Fat… and Beyond!

  • 2:15 PM – sugar reduction strategies
    • Miou Sakakibara, EU Regional Manager, Marukomé: Granulated Miso: Healthier Way To Take Sodium
    • Karine Delafaye, Sugar and Sweetness project Director at Danone Research: Beyond sugar reduction : Different strategies to address consumers expectations
    • Cécile Buche, R&D Manager, Scinnov: Sugar reduction - Culinary approach by Scinnov
    • Eugénie Girardeau, Co-Founder, Max de Génie – a French innovative start-up
    • Questions/Answers

  • Break 

  • 3:10 PM – salt reduction strategies
    • Thierry Thomas-Danguin, Research Director, CSGA: Less salt in food : science-tested strategies and the practices of consumers
    • Miou Sakakibara, EU Regional Manager, Marukomé – new ingredients
    • Questions/Answers

  • 3:40 PM – fat reduction strategies
    • Olivier Vitrac, Researcher at UMR SayFood: Revisiting deep-Frying and deep fryers for healthier fried food products
    • Xavier Boidevezi, co-founder of EKTHA: New nutritional solutions to reduce body weight
    • Questions/Answers

  • 4:10 PM – closure

Any questions? Contact us!

Kévin André: kevin.andre@vitagora.com

 

Vitagora would like to thank its parners

3E Services          BWT    Leyton

Cabinet Guiu     Zabala

Contact us

VITAGORA
16 rue de l'Hôpital
21000 DIJON
FRANCE

+33 (0)3 80 78 97 91

+33 (0)3 80 78 97 95

vitagora@vitagora.com

Suivez-nous

Appetite for Innovation 2021 #2 - Ingredients and processes for reducing salt, fat and sugar

What solutions combine technological feasibility and preservation of sensory and nutritional properties of food products, while also being natural and clean label?

LE COVID-19 : INFORMATION IMPORTANTE

Compte-tenu des mesures prises par le gouvernement, concernant la situation sanitaire liée à la propagation du virus COVID-19, toutes les réunions physiques, manifestations, et visites en entreprise sont à nouveau suspendues à partir du vendredi 30 octobre 2020 à minima jusqu'au 1er décembre.

Cependant, tout comme lors du confinement de printemps, toute l’équipe Vitagora adopte des mesures de télétravail et reste entièrement disponible pour répondre à vos questions et demandes liées aux services et actions proposés par Vitagora.

Nous vous rappelons qu’une cellule de crise au sein de Vitagora liée à l’impact du COVID-19 sur l’activité de nos entreprises agroalimentaires régionales, en lien avec l’ANIA et les autorités régionales, est toujours en place.

Vous pouvez joindre cette cellule de crise pour toute demande relative à ce sujet au 06 72 39 66 96, Tom Vaudoux, ou par email, au elisabeth.lustrat@vitagora.com.

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