N8 AgriFood will be participating in Food Matters Live in London 23-26 November 2016. Food Matters Live is an annual event with 600 + exhibitors which tackles one of the most important challenges of our time: the relationship between food, health and nutrition.
Speakers from Mondelez, University of Leeds, Oxford University Centre for the Environment and N8 AgriFood will explore the future of food at a lively roundtable debate 23rd November 15:00 – 17:00. Said Professor Jason Halford, N8 AgriFood Leader for Improved Consumption and Health, who is chairing the panel: “Increasing demand for food, a changing climate and depleting resources are global challenges facing the Agri-food system. They have real impact on health, well being and individual potential. Nonetheless, there are many ways we can promote sustainable nutrition and I’m excited to moderate this timely panel debate on what the food system of the future might look like”
N8 AgriFood Panel:
Exploring the future of our food – delivering a Food System paradigm shift
The 20th Century approach:
Low cost, safe, convenient, consumer preference driven foods.
The new challenges ahead:
A far more complex approach is required at both national and global levels, addressing sustainable uses of raw materials and energy, together with new targets for consumer needs that include long term health as well as short term satisfaction.
Join food experts from industry and academia in an exciting roundtable debate in order to:
- Improve your understanding of the food we eat, how we perceive that food and the resulting nutrient delivery through consumption within the context of emerging concerns for Global Food Security
- Explore how the move towards advanced crop breeding and agronomy more suitable raw material composition in terms of nutrient and calorie content may not have the same functional performance in processing
- Review novel manufacturing methods necessitated by waste and energy reduction – understand how unlike most other industries, the criteria of successful product structure-function creation is not just stability but also sensory perception: appearance, flavour, tactile response and satiation
- Bringing tech & innovation to the table – are there technological solutions we should be considering such as meat cells grown in cultures, 3D-printed meat and dairy products?
- Consider how we can formulate and prepare foods to ensure that they are still liked by consumers and deliver at least current product performance in the mouth and throughout the body, delivering the required sensory and nutritional performance; whilst simultaneously addressing food security
Our current approach minimises variables by limiting raw material sources to a few dominant crops; refining ingredients to a standardised state; and ‘over-processing’ to guarantee consumer safety. This must change if we are to have sustainable varied and healthier foods around the globe. At both local and global levels, processing will need to be linked to primary production; total system rather than unit operations will need to be optimised; with waste reconceptualised as a side stream.
In solving these challenges we will build new areas of understanding, improve our nutrition, nourish the environment we live in and secure our food for the future.
Professor Ian Noble, Senior R&D Director, Mondelez
Professor Tim Benton, UK Champion for Global Food Security and Professor of Population Ecology, University of Leeds
Dr John Ingram, ECI Food Systems Programme Leader, Environmental Change Institute,
Oxford University Centre for the Environment
Professor Jason Halford, Theme Leader – Improved Consumption & Health, N8 AgriFood