With increasing pressure on the food industry to make its goods healthier, research organisations are trying to pool knowledge on methods of processing with less fat, less salt and less sugar.
A seminar organised by the Food Industry Training centre at the University of Reading will provide delegates with the latest information regarding obesity, salt, vitamins and minerals, functional ingredients and other developing nutritional issues. lt also deals with some of the more practical issues that managers in food businesses need to be aware of as well as discussing the way forward for the food industry.
It is estimated that one in five adults in the UK is obese and that this figure has tripled over the last 20 years. This causes losses of 18 million sick days, 30,000 deaths per year and £2 billion on the British economy, according to the organisers.
The seminar, which takes place on 2 September, is aimed at people working in manufacturing, product development, retail, marketing and enforcement.
Speakers include Geoff O'Sullivan from the Danisco Sweeteners Application Laboratory, Brigid McKevitch of the British Nutrition Foundation, Gaynor Bussell, from the Food & Drink Federation and David Godfrey from Nutragens Consultants.