Cargill Seminar sessions at Food Matters Live 2018
Nutrition for health and well-being
Connecting nutrition, science and product development. These seminars explore how new innovations from the food and nutraceutical industry are meeting the demands of the health and well-being category. Sports nutrition, satiety, digestive and immune health, heart and cognitive health, bone and joint health and infant and maternal nutrition are among the themes.
Presentation: "From cradle to a healthy ever after – the essential role of lipids across the life stages of the consumer."
By Simon Strauch (Cargill’s Specialized Nutrition expert)
Together with attendees we will take a closer look at lipids, which we feel are often overlooked essential nutrients that we fail to see in a healthy context. Consumer have different needs across life stages. For infants, fats are one of the major sources of energy for body and brain development, which are obtained either through mothers milk or infant formula. But also for senior consumers, lipids are essential building blocks of a diet that supports heart health, memory and cognitive performance.
Sustainable food futures
New for 2018, these seminars put the spotlight on the future technologies, innovative product development and new business models advancing global food and drink supply chains and sustainable nutrition. Speakers include emerging food innovators, researchers, advisors and investors together with a range of international nutrition and industry experts.
Presentation: ‘Closing the loop – the promise of a sustainable red seaweed supply chain.’
By Sébastien Jan (Cargill’s Seaweed Strategic Sourcing Project Manager)
Together with attendees we will look at the importance of sustainability programs for red seaweed, which is the source of carrageenan, most often applied in dairy and meat products. We will take the attendees on an interesting journey throughout the complex supply chain as we look at the efforts to improve the lives of seaweed producers and their communities, and, in doing so, securing a long-term supply of red seaweed.