Title : Trends in food intolerances formulations
Abstract:
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.
Biography:
Vintila Iuliana is actually Associate Professor, PhD in Food Science and Engineering. She is author of 23 books and book chapters in international and national publishing houses (Elsevier, Wiley, Lambert), first author and co-author for 14 articles in ISI journals and relevant ISI proceedings, 110 BDI scientific papers indexed in recognized international databases, articles presented in national & international conferences and published articles revues. Also, she is member of prestigious international organization such European Federation of Food Science and Technology (2009), Co-Chair(since 2013) and Chair(since 2022) of Nutrition WG in Global Harmonization Initiative, International Society of Food Engineering (2010), Balkan Environmental Association (2008), Global Environmental Standard (GES) Community of Interest (2011), European Academy for Education and Social Research (2012). She act as international projects Expert for European Science Foundation, Eurostar Program, EC (Expert area in the Participant Portal) and (Connecting Europe Facility), Horizon Europe Program, EU TAIEX, COST, EACEA, Erasmus Mundus(2010). She is Guest Associate Editor and Research Topic Editor for “Frontiers in food science and technology”, Regional Editor “Advance Journal of Food Science and Technology”, Academic Editor European Journal of Nutrition & Food Safety, Editorial Board Member SciEdTech, Editorial Board Member African Journal of Water Conservation and Sustainability, Editorial Board Member International Scholar Journals, EC Nutrition, etc.
