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Optimising Food Composition: Fat, Sugar, Salt and Fibre - Webinar

Following two successful consortia-building workshops an online Webcast will be held to promote the forthcoming Innovate UK collaborative R&D call to reduce salt, sugar, fat and increase dietary fibre across the whole food chain.
 
This competition will open in October, and business-led consortia will be invited to submit projects that reduce either salt, sugar, fat and/or increase dietary fibre across the whole food chain from primary production to food manufacturing.
 
With up to £10m available for Collaborative R&D the competition will support these aims ensuring that:
  • any new materials are sustainably sourced
  • calorific content is optimised ensuring healthy food choice
  • and that foods remain appealing or increase in their appeal to humans
 
Who should attend?
  • Those involved in primary production, food processing and manufacturing and the retail environment (both in commercial companies and research organisations)
  • Providers of solutions
  • novel ingredients
  • novel process
  • novel technologies
 
Information on the Competition can be found through this link
The link to the Webcast will be sent to all registered delegates just prior to the event.

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Date and time

Start Date :
14/10/15
End Date:
14/10/15
Duration :
14:00 – 16:00
Type :

Address details

Venue :
WEBINAR