TeRiFiQ Conference

Reducing salt, fat and sugar in everyday foods – Results from TeRiFiQ EU project and opportunities for food industry

27 October 2015 ♦ Milan EXPO, Italy

Session I - Less sodium, fat and sugar in everyday foods −the science behind. Session Chair: Christian Salles

• Welcome address - Maurizio Notarfonso, FEDERALIMENTARE
• Introduction to TeRiFiQ - Christian Salles, INRA
• Less sodium content and better fat in cheeses - Jean-René Kerjean, ACTALIA
• Less fat and sodium in sausages - Rune Rødbotten, NOFIMA
• Less fat and sugar in muffins and madeleines - Markus Stieger, WUR
• Less fat, salt and sugar in sauces - Peter Wilde, IFR
• Flavour release and perception in reformulated foods -towards a better understanding - Christian Salles, INRA
• The secrets behind "reduced-in"pizza (PLEASURE project) - Alain Le Bail, ONIRIS
• Introduction to the topic and outlook - Tim Gumbel, EC DG SANTE

Session II - Less sodium, fat and sugar in everyday foods −opportunities for SMEs and industry. Session Chair: Christophe Cotillon

• Introduction to demonstration activities - Christophe Cotillon, ACTIA
• Success stories by TeRiFiQ SMEs - Moderator: Christophe Cotillon
• Health claim dossier: opportunities for SMEs and lessons learnt – Alfonso Siani, EFSA
• Roundtable with industry and public stakeholders: Tim Gumbel (EC DG SANTE), Dirk Jacobs (FoodDrinkEurope), Agostino Macrì (UNC), Christophe Cotillon (ACTIA)
• Moderator: Igor Bodnár, Firmenich

• Conclusion - Christian Salles

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Speakers and round table discussants

Maurizio Notarfonso, FEDERALIMENTARE SERVIZI srl (Italian Food Industry Federation), Italy
Christian Salles, INRA (French National Institute for Agricultural Research), France
Jean-René Kerjean, ACTALIA (ACTALIA Dairy Products), France
Rune Rødbotten, NOFIMA, Norway
Markus Stieger, WUR (Wageningen University), Netherlands
Peter Wilde, IFR (Institute of Food Research), United Kingdom
Alain Le Bail, ONIRIS (Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering), France
Tim Gumbel, EC DG SANTE (European Commission, DG Health and Food Safety), EU
Christophe Cotillon, ACTIA (The French Network of Food Technology Institutes), France
Igor Bodnár, Firmenich, Switzerland
Alfonso Siani, EFSA (European Food Safety Authority), EU [to be confirmed]
Dirk Jacobs, FoodDrinkEurope, Belgium
Agostino Macri, UNC (Unione Nazionale Consumatori)