TUESDAY 20TH NOVEMBER, GALLERY ROOM 3

To meet the growing demand for digestive health products, this session will review the latest research on the relationship between fermented food and drinks, gut health and beyond. Industry experts will also explore the latest scientific developments in the use of prebiotics and other emerging ingredients to develop food products to improve digestive health and reduce the risk of disease.

Chair:  Professor Dr Mahesh S Desai, Head of Eco-Immunology and Microbiome Research Group, Luxembourg Institute of Health

15.45 - 16.05

Prebiotic chicory root fibres support digestive health and beyond

Silke Ullmann, Manager Nutrition Communication, BENEO-Institute

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16.05 - 16.25

No guts, no glory: why eat fibre?

Professor Dr Mahesh S Desai, Head of Eco-Immunology and Microbiome Research Group, Luxembourg Institute of Health

16.25 - 16.45

Fermentation and gut health: back to the future

Kerry Ferguson, Managing Director, Botanical Innovations

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16.45 - 17.00

Closing question and answer session

 

back to the future of nutrition for digestive health

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