Plant-based food fermentation in food policy: from agricultural policy to dietary guidelines
Asia-Europe (all times in CET)
08:00 - 08:05: Welcome - Charlotte Neher (Programme Manager) & Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food
08:05 - 08:20: Health Claim Regulation of Fermented Foods – Dr. Loek Pijls, Consultant & Owner, Loek into Food
08:20 – 08:35: Fermenting Change: Aligning Food Policy with the Future of Plant-Based Fermentation - Robin Sherriff, Chief Executive Officer at the Fermenters Guild & Owner of The Koji Kitchen
08:35 – 08:50: Advancing Fermented Seaweed: An Applied Innovation Case Beyond Novel Food Approval – Dr. Alberto Fiore, Professor, University of Abertay
08:50 – 09:05: Ingredient Choices, Fermentation, and Building Plant-Based Foods Today – Neil Rankin, Creative Director, Symplicity Foods
09:05 - 09:30: Discussion & Closing - Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food
Europe-Americas (all times in CET)
16:00 - 16:05: Welcome - Charlotte Neher (Programme Manager) & Dr. Lutz Grossmann (Assistant Professor), UMASS
16:05 - 16:25: Why (Plant-Based) Fermentation remains Underrepresented in Policy or Regulatory Frameworks - Susan Bond, Chief Regulatory Strategist & Ex-FDA, Bond Advisory Group
16:25 – 16:45: The Complex Regulatory Landscape of Fermented Foods: A Global Assessment – Dr. Arghya Mukherjee, Postdoctoral Researcher - Fermented Foods, Probiotics, Teagasc
16:45 - 17:05: Nutrition Policy and its impact on the Food Industry – Francesco Manzi, Consumer Insights Consultant, Innova Market Insights
17:05 - 17:30: Discussion & Closing - Dr. Lutz Grossmann, (Assistant Professor), UMASS