Abstract
About this talk
Food intolerances are food-related diseases, widely spread in modern societies. The continually increasing of gluten-related disorders/diseases creates the necessity of functional food products, tailored-made for this particular food intolerance [Gobetti, 2018)]. From 2013 to 2015, the global gluten-free industry has a growth of 136% [Mintel, 2015, Norelle and Reilly, 2016], reaching $11 billion in 2015 [Foschia et al., 2016]. The food technologies need to change not only the food formulation but also the industrial processing routine in order to create valuable commercial allergenic-free products. The food intolerances could include some food allergies symtoms but the immune-mediated reaction make the medical differences between the two different diagnosis. The foods tailored for specific intolerances should be compliant with the international regulations regarding the maximum content of the intolerance trigging-compound. The global nutritional regulation and the food certification process need to be harmonized in the benefit of consumers and food industry global trading success(Vintila, 2021).
Audience take away:
- Best practices in food intolerances formulations.
- Food science solutions for callergenic components replacements.
- Certification for food intolerances formulations.
Speaker
About the speaker
