Organised by IFST's Food Science and Nutrition Group
This event explored the nutritional and health implications of the reduction of animal components in consumer diets. From consuming less red meat, eating more vegetarian meals through to adopting a totally vegan diet with no animal derived components, this interactive event brought together a panel of experts to explore various health, market and food formulation issues relating to adopting these various lifestyles.
Speaker Presentations
A debate on the nutritional impact of selecting a 'free from animals' diet
Chaired by Kate Halliwell, Head of UK Diet and Health Policy, Food and Drink Federation
Nutritional impact of elimination dietary choices
Dr Simon Steenson, British Nutrition Foundation
The rise of dietary ethics: implications for public health, environment and the food industry
Tess Kelly, Quorn Foods
Kantha Shelke, John Hopkins University, Baltimore
Technical Challenges and Solutions
Lindsey Bagley, Eureka