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The future is fibre: how it's shaping the next generation of food and drink
Why is the “fibre gap” a problem? What are the barriers to increasing fibre intake? Where are the opportunities to bridge the gap of dietary fibre deficiencies? What practical solutions are available to boost fibre content in staple foods without significantly increasing costs? How can innovations in fibre ingredients, such as soluble fibres or upcycled sources, help bridge the gap and meet consumer expectations for clean-label solutions?
16:00 - 16:15 - Positive food environments - industry's impact through wholegrain and fibre
Bo Dohmen, Senior Manager, Nutrition & Health, FoodDrinkEurope
16:15 - 16:30 - Bridging the fibre gap through baked goods – challenges and opportunities
Mikkel Andersen, Global Category Manager and Global Lead on Health & Nutrition, Lantmännen Unibake International
16.30 – 16.45 - Closing the fibre gap: unlocking nutrition with wholegrain breakfast cereals
Ece Nevra Göncü, Head of Nutrition, Regulatory and Scientific Affairs, Cereal Partners Worldwide; President, CEEREAL
16:45 - 16:55 - Q&A Session
16:00 - 16:15 - Positive food environments - industry's impact through wholegrain and fibre
Bo Dohmen, Senior Manager, Nutrition & Health, FoodDrinkEurope
16:15 - 16:30 - Bridging the fibre gap through baked goods – challenges and opportunities
Mikkel Andersen, Global Category Manager and Global Lead on Health & Nutrition, Lantmännen Unibake International
16.30 – 16.45 - Closing the fibre gap: unlocking nutrition with wholegrain breakfast cereals
Ece Nevra Göncü, Head of Nutrition, Regulatory and Scientific Affairs, Cereal Partners Worldwide; President, CEEREAL
16:45 - 16:55 - Q&A Session
