At the 32nd EFFoST International Conference food scientists and food industry experts gathered to debate and discuss the recent trends in food science and food processing. The conference focused on re-establishing trust and mutual understanding between “industry” and “consumers” for the benefit of both parties and for the benefit of the health and wellbeing of the European consumers.
When foods are pushed by objectives such as the clean label trend, vegan foods, ‘free from’ foods (gluten, lactose etc.), reduction of salt, sugar, lipids, and therefore when reformulation means less ingredients, food processing appears very often as the ultimate means to keep food safe, good and with adapted shelf life. In addition, consumers and industry expect sustainable solutions with reduced environmental footprint.
All steps of food production are important: ingredients sourcing, assembly and process of transformation, packaging, cold chain etc. The industry is stretched between new sourcing, which is sometimes unsustainable and local sourcing, which has limitations. Minimal processing to keep the nutrition values of raw ingredients is often expected by consumers but again has limitations. Lastly, education and communication are of ultimate importance to achieve a trustable link between consumers and industry; this encompasses the development of the factory of tomorrow that must be as transparent as possible to the public.
For more information visit www.effostconference.com.
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