144/165 - Nutritional reformulation of food products – a key strategy for improving food supply in Latin America

Organized by: Nestlé Research Center (Switzerland)
Track 8: Agriculture, Food Science and Safety
Tuesday 17 October 17.00 - 19.00 h. Room 6 - Catalinas

The enduring and emerging health panorama in Latin America that motivates a consideration of food reformulation


Prof. Noel W. Solomons

Centre for Studies of Sensory Impairment, Aging and Metabolism (CeSSIAM). Guatemala.

See biography

Food policies and the evolution of eating in Canada


Prof. Mary L'Abbé

The University of Toronto. Canada.

Nutrient profiling for product reformulation: the benefit for the consumer


Dr. Gabriel Masset

Nestlé Research Center. Switzerland.

Food reformulation: a public health and economic perspective


Dr. Louis-Georges Soler

French National Institute for Agricultural Research (INRA). Ivry-Sur-Seine. France.