Healthy food - improving optimal consumer choices

September 4, 2020 12:00 - 1:30


Diverse dietary requirements of today’s consumers are pushing industrial communities to proactively seek multidisciplinary breakthrough solutions for enhancing the nutritional quality of foods. This session will look at the achievements of several EU-funded projects connecting a broad range of academic and industrial participants in Europe that are the frontrunners in developing food solutions with a positive impact on health.

Milk and dairy products are an excellent source of nutrition and valuable bioactive supplements. However, the intolerance to lactose (milk sugar) affects approximately 70% of the world’s population. The FORMILK project successfully develops enzymatic processing of milk proteins and efficient additives for dealing with lactose intolerance.
High fat and sugar food intake can lead to fatty liver disease, a complication of obesity and diabetes affecting about 30-40% of Western population, and ultimately to cirrhosis. Synthetic and natural food bioactives possessing antioxidant, anti-inflammatory and lipid-lowering properties are under study. The AnNuVitE project is working on tocopherol, the most active component of vitamin E, whereas the MAST4HEALTH project is researching compounds of Mastiha, a natural product of Greece.
Fatty liver disease often shows no symptoms and is usually discovered by chance. There is a pressing need for non-invasive and rapid assessment of disease stages and the mtFOIE GRAS project is discovering biomarkers of such fatty liver pathogenesis.
A novel mobile application developed by the FoodSMART project helps consumers make smart nutritional choices. The app identifies the nearest canteen or restaurant and takes users through a range of options to personalise and adjust their own diet.
The session will highlight the scientific achievements of these projects in designing and producing safe and healthy foods of high nutritional quality, as well as put the discussion in a broader context by opening the floor to all participants.

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