Food Valley Summit Reformulation: Salt Reduction, 8 June 2017

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The summit will address a broad range of current topics, which special emphasis on innovation and on new developments, presented by industry and academia. This interactive day will inspire participants to address opportunities and challenges in this field of food reformulation. The program will highlight the current state of reformulation as well as effectiveness so far, and will address real-life cases that occur during the innovation and product development process.

PROGRAM

09.30hrs 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

Steven 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.
The Kraft Heinz Company, Scelta Mushrooms, TOP, Niacet, Keesmakers, AkzoNobel Salt Specialties, Posidonia, and Mitsubishi Corporation Life Sciences Europe.

12.30      Lunch

13.00      Workshop round #1

Anke Janssen
Senior Scientist, Project leader Food Technology and Consumer Science | Wageningen UR Food & Biobased Research                      

14.00     Workshop round #2

Peter de Kok
Expertise Group Leader Flavour & Texture | NIZO

Janneke Burgers
Product Development Manager | The Kraft Heinz Company

Wim Vaessen
Managing Director | Essensor

15.00     Workshop round #3: Salt Reduction in care in catering settings

Menrike Menkveld
Manager | Nutrition Alliance Gelderse Vallei Hospital

Elbrich Postma
Researcher  |  Smell and Taste Centre Gelderse Vallei Hospital

Anne Harteman
Consultant Vitality  | Foodstep

16.00      Pitches & Tastings round #2 from a.o.
The Kraft Heinz Company, Scelta Mushrooms, TOP, Niacet, Keesmakers, AkzoNobel Salt Specialties, Posidonia, and Mitsubishi Corporation Life Sciences Europe.

16.45       Drinks & Bites

 

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