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
|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
|16.45 - 17.00||
Closing question and answer session