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Organised by Food Science and Nutrition SIG
More people are eating a plant-based diet in the UK than ever before, and others are reducing the amount of meat and animal products they consume, for health or sustainability reasons. Previous Food Science and Nutrition SIG webinars have focused on the nutrients that may be more difficult to obtain from a plant-based diet, whereas this one will focus on possible challenges and their solutions.
There will be a broad overview of the plant-based food market, including considerations when introducing a plant-based product with respect to whether to fortify or not.
This will be followed by a brief explanation of biofortification, which can provide vitamins/minerals that might otherwise be missing in a plant-based diet, illustrated with a couple of examples (beans and millets).
Finally, a novel food fortification method where vitamins can be added to food and drinks in the form of microcapsule.
Half the session is dedicated to Q&A, so there will be ample opportunity to ask the speakers questions after their presentations, perhaps on the commercialisation, consumer attitudes and perceptions, nutrition and regulatory aspects of plant-based food fortification.
What participants will learn about:
• Broad overview of the market
• Considerations when introducing a plant-based product (to fortify or not)
• Biofortification, with a focus on beans and millets
• Novel food fortification methods
Who should attend: IFST Members and non-members, industry colleagues, academics, food scientists, nutritionists, students.
Chair: Kate Halliwell, Chief Scientific Officer, Food and Drink Federation (FDF)
Kate is accountable for the FDF’s food safety, food law and labelling, and diet and health policy briefs. The role involves extensive liaison with food and drink manufacturing companies to develop cross-industry policy positions and responding to scientific consultations. Previously Kate led the FDF’s diet and health policy work, and before that worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies. Kate Chairs the IFST’s Special Interest Group for Food Science and Nutrition and is a registered nutritionist.
Speaker: Carole Bingley, Technical Specialist, RSSL
Carole is a Technical Specialist working in the Product and Ingredient Innovation Team at Reading Scientific Services Ltd (RSSL). During her time with RSSL, she has u
ndertaken both ingredient evaluation and product development projects for food manufacturers and ingredient suppliers across a wide range of food categories. Recent projects include development of dairy alternatives, vegan meat and fish alternatives based on plant proteins and a range of vegetable based sauces, dips and cheese alternatives. Carole has also worked extensively on sugar reduction evaluating both high potency sweeteners and bulking agents in beverages, confectionery and baked goods. She is a Food Science graduate from Reading University, has a Masters degree in Nutritional Medicine from Surrey University and is a Fellow of the IFST.
Speaker: Jenny Walton, Head of Commercialisation & Scaling (Global), Harvest Plus
Jenny is a registered nutritionist with over 25 years’ experience working on food system transformation from the food industry and latterly food research
organizations. She is currently based at the International Food Policy Research Institute (CGIAR), based with the HarvestPlus global team in Washington DC. Jenny’s role at HarvestPlus is to develop and lead the strategy that will embed biofortified seeds, foods, and grains into the food system through innovative technologies. Working with the public and private sector, her objective is to find the incentives to commercialise biofortification and work in partnerships to overcome barriers to scale. Jenny leads the strategy and workflows on utilising technology and digitisation of biofortified foods systems. From small, medium, and large food businesses and well-known brands such as the Co-op, Danone, United Biscuits and Kellogg’s. She has worked in various nutrition related roles including food policy, nutrition science, nutrition communications and marketing, specialising in food regulations and promotions to the consumer.
Speaker: Hannah Pearse, Nutrition Manager, Xampla
Hannah Pearse is a registered nutritionist with over 15 years’ experience of leading new product innovations, strategic collaborations and driving consumer behaviour cha
nge with some of the world’s leading food and drink companies. She holds a BSc in Nutrition from the University of Surrey and has previously worked for Sainsbury’s, Nestlé and IGD in nutrition and technical roles. In January 2023 Hannah joined Xampla, a Cambridge based technology B-Corp, as Nutrition Business Development Manager. She works collaboratively with brands to identify new product development opportunities in the nutrient microcapsules and plant-based edible flexible film arena. A strategic nutrition thought leader, she keeps her clients ahead of the competition by identifying applications to fortify food and beverages and replace some of the most polluting plastics. Staying ahead of the public health challenges and emerging consumer trends, she works with customers to deliver evidence-based solutions that make a positive impact for both health and meeting business needs.
Live Q&A: Kate Halliwell, Carole Bingley, Jenny Walton and Hannah Pearse