Welcome and Introduction to ILSI Europe and the symposium - Nico van Belzen, ILSI Europe (BE)
Opening speech - Hon Louis Deguara, Minister of Health (MT)
EVOLUTION IN DIETARY PATTERNS, HEALTH TRENDS AND FUNCTIONAL FOODS
Health status and non-communicable diseases development - Pirjo Pietinen (Temporary Advisor to WHO), National Public Health Institute (FI)
Dietary interventions and health gain - Nynke de Jong, National Institute of Public Health & the Environment – RIVM (NL)
Functional foods – Foods beyond basic nutrition - Nils-Georg Asp, Swedish Nutrition Foundation – SNF (SE)
SCIENTIFIC SUBSTANTIATION OF CLAIMS ON FOODS
PASSCLAIM – Criteria for scientific substantiation of claims on foods - Peter Aggett, University of Central Lancashire (UK)
Scientific substantiation of claims in the USA - Joanne Lupton, Texas A&M University (USA)
Efforts in harmonising scientific substantiation of claims in Asia - E-Siong Tee, ILSI Southeast Asia (MY)
The role of EFSA in the scientific substantiation of claims - Pilar Rodriguez Iglesias, European Food Safety Authority (IT)
Recommendations on the scientific basis of health claims from Codex's point of view - Rolf Grossklaus, Federal Institute for Risk Assessment (BfR) (DE)
REGULATORY ISSUES OF FUNCTIONAL FOODS
EU regulation on health claims – Current status and beyond - Basil Mathioudakis, European Commission – DG Sanco (BE)
Establishing a list of generally accepted health claims: a Member State's experience - Noel Griffin, Food Safety Authority (UK)
Safety impact – The risks/benefits of functional foods - Gérard Pascal, National Institute for Agricultural Research – INRA (FR)
Nutritional impact – Functional foods, nutrient profiles and dietary balance - Albert Flynn, University College Cork (IE)
CONSUMER PERSPECTIVE – BEHAVIOUR, UNDERSTANDING AND COMMUNICATION
Psychological impacts of health claims on consumer perception and behaviour - Jens Lönneker, Rheingold (DE)
Marketing of functional foods – The point of view of the industry - Edward Fern, Nestlé (CH)
Consumer knowledge, attitude and behaviour – The scientific view - Ulrich Oltersdorf, Federal Research Centre for Nutrition and Food (DE)
Consumer understanding and nutritional communication - Hans van Trijp, Wageningen University (NL)
Nutrition and health claims – Three steps in consumer perception of health - Peter A. Biacs, Hungarian Scientific Society for Food Industry (HU)
FUTURE OF FUNCTIONAL FOODS – CHALLENGES AND OPPORTUNITIES
Future societal perspectives of functional foods - Claude Fischler, National Center for Scientific Research – CNRS (FR)
Functional Foods in an era of personalised nutrition - Michael Gibney, University College Dublin (IE)
Emerging technologies impacting future foods - Peter H. Brown, Kraft Foods (US)
Emerging technologies and perspectives for nutrition research in Framework Programme 7 (FP7) - Isabelle de Froidmont-Görtz, European Commission, DG Research (BE)
Closing remarks 1 - Detlef Müller, Procter & Gamble (DE)
Closing remarks 2 - Nils-Georg Asp, Swedish Nutrition Foundation (SE)