IFST Food Science & Nutrition Group: 'Flexitarian to vegan: nutritional impacts of lifestyle choices'

Organised by IFST's Food Science and Nutrition Group

A significant lifestyle choice by todays consumers relates to the reduction of animal components in their diets.  This is reflected in consuming less red meat, eating more vegetarian meals through to adopting a totally vegan diet with no animal derived components.  Are there nutritional and health implications?  What are the dynamics of this trend in our market today? How are the technical challenges being addressed?

This will once again be an interactive event and bring together a panel of experts to explore various health, market and food formulation issues, relating to adopting these various lifestyles.

Programme

18:15 
Registration
18:30
 
A debate on the nutritional impact of selecting a ‘free from animals’ diet 
18:40
Session 1: Nutritional impact of elimination dietary choices
 
Session 2: The rise of dietary ethics: implications for public health, environment and the food industry
 
Session 3: A US perspective 
 
Session 4: Technical challenges and solutions
 
Q&A
Kate Halliwell (Chair)
20:00
Drinks Reception
20:45
End

Please note that the programme is subject to change.

Check IFST policies section for information about cancellations and amendments.