Food Valley Summit Reformulation: Salt Reduction, 8 June 2017

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The summit will inspire participants to address opportunities and challenges in the field of food reformulation. The program will highlight the current state in salt reduction as well as effectiveness so far, and will address real-life cases that occur during the innovation and product development process.

PROGRAM

09.30       Registration

10.00       Official opening

Welcome
Moderator: Ronald Visschers, Business Line Manager | TNO
Leon Meijer, Alderman Food, Municipality of Ede

Setting the Scene

Salt, what’s the issue?
Maud Theelen | Advisor Nutrition & Health | Schuttelaar & Partners

Approaches to cutting salt levels that maintain consumer expectations
Stephen Morley | Principal Scientist, Applied Research | Leatherhead Food Research

Sodium reduction: challenges from a food industry perspective
Karin van het Hof | Nutrition & Health Director Savoury Foods  | Unilever

11.45       Pitches & Tasting round #1 from a.o.
Mitsubishi Corporation Life Sciences Europe | Yolanda Werner
AkzoNobel Salt Specialties | Tom van Zeeburg
Posidonia | Arnold Herickx

12.15      Lunch

Work in progress talks
Jeroen Wouters, Food Valley NL, Moderator

13.00      Consumer acceptance of salt reduced foods | A real life experience
Anke Janssen | Senior Scientist, Project leader Food Technology and Consumer Science | Wageningen UR Food & Biobased Research                      

14.00     Go without Salt

Novel technologies in salt reduction
Peter de Kok | Expertise Group Leader Flavour & Texture | NIZO

50% salt reduction in Kraft Heinz iconic products without any compromise in taste
Janneke Burgers | Product Development Manager | The Kraft Heinz Company

Wim Vaessen | Managing Director | Essensor

15.00     Salt Reduction in care in catering settings

Less salt, more taste: research and innovations in health care
Menrike Menkveld | Manager | Nutrition Alliance Gelderse Vallei Hospital
Elbrich Postma | Researcher |  Smell and Taste Centre Gelderse Vallei Hospital

Healthy eating and salt reduction in care and catering settings
Anne Harteman | Consultant Vitality  | Foodstep

16.00      Pitches & Tastings round #2 from a.o.
The Kraft Heinz Company | Janneke Burgers
TOP | Astrid Kempen
Keesmakers | Gijs Jansen
Niacet | Eelco Heintz
Scelta Mushrooms | Rico Lansbergen

16.50       Drinks & Bites

18.00      End of Program

List of Participants Food Valley Summit Reformulation: Salt Reduction, 8 June 2017

 

WHO SHOULD ATTEND

  • Food professionals working for ingredient suppliers
  • Food manufacturing companies
  • Retail companies
  • Foodservice and the Hospitality Industry,  including umbrella organizations
  • Research organizations

ABOUT THE FOOD VALLEY SUMMITS

Each Food Valley Summit offers different angles to the topic from an international perspective: client trends, technological opportunities, innovative solutions, societal debates and government policies:

  • Practical approaches based on real-life cases
  • Maximum interaction and networking opportunities with keynote speakers
  • Tasting and experience sessions

NEXT FOOD VALLEY SUMMITS

  • Green Proteins | 11 October 2017, Ede, The Netherlands
  • Personalised Nutrition: Food for the Elderly | 12 October 2017, Ede, The Netherlands
  • Food Packaging | 7 December 2017, Ede, The Netherlands

Book online

General information

Prices

Ticket per summit €95 | Food Valley Society ticket per summit €65 | Prices VAT excluded.

Location

Akoesticum
Nieuwe Kazernelaan 2 D-42
Ede, The Netherlands

Date and time

8 June 2017 | 09.30 - 18.00hrs

Contact

Anne Mensink
anne.mensink@foodvalley.nl
+31 (0) 317 42 7095