Demos' 'Turning the Tables' report indicates a groundswell of public support for government intervention to support further food innovation and reformulation in the pursuit of healthier lifestyles. How have measures from the SDIL to the Responsibility Deal already impacted calorie consumption? Where and how can further changes be made to accelerate progress and generate healthier lifestyles?

Chair:  Dr Stefano Renzetti, Senior Scientist, Wageningen Food and Biobased Research

14.00 - 14.30

The potential impact of fat reduction in manufactured and out-of-home food on obesity in the UK: results from a modelling study

Roberta Alessandrini, Researcher in Public Health Nutrition, Queen Mary University of London

14.30 - 14.50

Case study: Making healthier bakery products happen

Dr Kaly Chatakondu, Commercial Director - Food Ingredients, AAK

14.50 - 15.10

Case study of effective reformulation

Pattie O'Keefe, Nutrition Scientist, Kerry Taste and Nutrition

Pascal Miola, Development Chef, Kerry Taste and Nutrition

15.10 - 15.30

SBFE reformulation: winning with consumers

Michelle Norman, Director of External Affairs and Sustainability, Suntory Beverage and Food Europe


Back to tackling obesity: transforming government strategy to improved health outcomes