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Scientific Programme Organisers: 

Organised by the Institute of Food Science and Technology's (IFST) Food Science and Nutrition Special Interest Group (SIG)

 

This webinar will find out more about the plant-based market and the nutritional and product development challenges.

Plant-based diets are recommended by food-based dietary guidelines in countries around the world for protecting the environment and human health. The World Cancer Research Fund recommends that we eat a diet rich in wholegrains, vegetables, fruit and beans to protect against cancer. The National Food Strategy for England and the UK recommends investment in innovation of the food system to boost sustainable production of horticultural food crops and develop an alternative proteins research cluster among other initiatives.


Consumption of plant-based foods is growing and increasingly so, in the out-of-home sector. Despite the strategic push to increase the consumption of wholefoods, there is an appetite amongst citizens to favour foods high in salt, saturated fat and sugar. A report published by the World Health Organisation (WHO) concluded that “Notwithstanding the health benefits of a diet rich in plant-based foods, not all plant-based diets are healthy” and that “there are, however, significant gaps in our understanding of the links between plant-based diets, out of home meals and nutritional quality.”


The term plant-based means different things to different people and getting citizens to eat a diverse diet rich in wholefoods will need the support of the whole food system.

 

What you will learn about: 

The market size and performance of plant-based alternative foods, the drivers and barriers of consumption, the impact on meat and dairy consumption overall nutritional quality of plant-based diets and the manufacturer’s perspective on PB product development. 

Target audience: 

IFST members and non-members, academics, food scientists, nutritionists, health scientists, new product developers, consumer researchers and students.

Chair: 

Kate Halliwell, Head of UK Diet and Health Policy, Food and Drink Federation (FDF)

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