Fibre: the rough with the smooth

Printer-friendly version
Wednesday, 11 October, 2017 - 18:30 to 20:45
The Institute of Materials, Minerals and Mining (IMO3), 297 Euston Road London, NW1 3AD

Following the successful Sugar - Friend or Foe, Big Fat Debate and Protein Power we move on to fibre which only recently has been considered a nutrient but has long been known to have dietary benefits.

This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues related to fibre in our diet.  It is easy to forget that the term ‘dietary fibre’ today applies to a somewhat heterogeneous assortment of indigestible carbohydrates, from many different sources, with varying characteristics, functionalities and physiological effects.

This event will take up the following challenges:

  • Defining fibre
  • Regulatory issues/ claims
  • Dietary value of different forms of fibre
  • Formulating fibre into foods

 

PROGRAMME:

18.30 Registration
18.45 Welcome
Kate Halliwell, Nutrition & Health Manager, FDF
18.50 Fibre: The rough with the smooth
A debate on the role of fibre in our everyday lives. 
  • Physiological benefits of fibres, Denise Robertson, Surrey University
    Denise will summarise the potential metabolic effects of increasing fibre intake; energy dilution, effects on appetite, systemic effects on insulin sensitivity, effects on blood lipids and effects on the gut bacteria.

    Speaker Biography: Denise Robertson has a PhD in Clinical Nutrition and is currently a Reader in Nutritional Physiology at the University of Surrey. Her interest has always been in the complex interplay between the gastrointestinal tract and whole-body physiology in both health and diseased states; with the gut now implicated now as both the “cause” and “treatment” for many conditions such as obesity and type 2 diabetes. She works entirely in human models of human disease with her primary research focus being the metabolic effects of dietary fibre intake. 
     

  • The evolution of defining fibre-analysis/legislation/calories, Jennifer Archer, Leatherhead Research Ltd
     
  • Communicating benefits to consumers and health claims, Carrie Ruxton
    Carrie will look at the authorised health claims for fibre ingredients and will discuss what is most likely to resonate with today’s consumers.

    Speaker Biography: Carrie Ruxton has a PhD in nutrition and has worked as a consultant to the food and drink industry for nearly 15 years. Previously, she was a hospital dietitian, budding politician, government advisor, and university lecturer. Carrie specialises in communicating nutrition science to a variety of audiences, particularly media, and has won awards for her writing.

  • Formulating foods and drinks with fibre, Lindsey Bagley, Eureka
    Lindsey will explore the product development challenges of formulating high fibre foods with minimal impact on product quality.  Fibre selection for best results in various food categories will be discussed along with impact on sensory, processing and shelf life issues.

    Speaker Biography: Lindsey Bagley has a career in product formulation and process development for the food and healthcare industries,  She has helped launch over 400 retail products, 30 new ingredients and contributed to over 20 patents. She has been an independent consultant for over 25 years.

  Summary presentations and open Q&A session 
Kate Halliwell, Nutrition & Health Manager, FDF
20.15 Drinks reception - sponsored by Food Matters Live
20.45 End

COST:  £10 IFST/Nutrition Society members/ £44.50 non - members (this includes IFST membership)

BOOK TODAY!

Check IFST policies section for information about cancelations and amendments. 

For more details about how to find the venue please the attached pdf.

Region: 

Subject Interest Area: 

File: