Workshops | 1: Food Safety | 2: Novel Food | 3: Nutrition
Consensus Workshop 2: Novel Foods
Papers and Presentations
The papers and presentations delivered at the second Consensus Workshop on Novel Foods can be downloaded from this page as PDF files. A denotes Abstract, P Presentation.
DAY 1: NOVEL FOODS
A review of existing Novel Food Legislation, excluding GMOs, with a view to future developments
Patrick Deboyser, European Commission, DG SANCO
The industry point-of-view - a successful application
Paulus Verschuren, Unilever Health Institute, Netherlands
Food and health, consumer and scientist - living apart together
Tiina Mattila-Sandholm, VTT, Finland
How does the consumer perceive novel foods other than GMOs?
Annemiek van der Laan, Consumentenbond, Netherlands
Day 1 Workshop participants
Agenda for Workshop 1: Focusing on claims
Agenda for Workshop 2: Focusing on new products
Agenda for Workshop 3: Focusing on critical products e.g. noni juice
PRESENTATION TO WORKSHOP 1
Nils-Georg Asp, Professor Applied Nutrition, Lund University; Director, SNF Swedish Nutrition Foundation
PRESENTATION TO WORKSHOP 1
Patrick Coppens, Nutricia Belgie NV
PRESENTATION TO WORKSHOP 3
Marianna Schauzu, Centre for Novel Foods & Genetic Engineering
DAY 2: GENETICALLY MODIFIED ORGANISMS
Regulatory requirements for the assessment of GMOs
Kim Madsen, European Commission, DG SANCO
The risk assessment process - the voice of the scientist with an eye on products in the pipeline
Anthony Hardy, Central Science Laboratory, United Kingdom
A novel food application: Genetically Enhanced Bt11 Sweet Maize from Syngenta
Hilde Willekens, Syngenta, Belgium
The view of a consumer organisation - the British case
Sue Davies, Consumers' Association, United Kingdom
Day 2 Workshop participants
Agenda for Workshop 1: Focusing on scientific risk assessment
Agenda for Workshop 2: Focusing on products in the pipeline
Agenda for Workshop 3: GMO products in Europe - the pros and cons
PRESENTATION TO WORKSHOP 2
Forum of European farm animal reproduction and selection companies: cattle, pigs, poultry, fish
Anne-Marie Neeteson-van Nieuwenhoven, FAIP - Farm Animal Industrial platform
PRESENTATION TO WORKSHOP 3
GMOs and the retailer's approach: the case of COOP Italia
Vittorio Ramazza, COOP Italia
DAY 3: NOVEL PROCESSES
Overview of applications and procedures for novel processes, including a review of approved novel foods and processes
Andreas Klepsch, European Commission, DG SANCO
Innovation in food technology: an overview of recent trends and processes
Jean-Claude Cheftel, Montpellier University, France
Sterilisation/pasteurisation by high pressure: the inventor - a scientific point-of-view
Volker Heinz, Berlin University of Technology, Germany
A successful industry application: Groupe Danone - fruit preparations pasteurised using a high-pressure treatment process
John O'Brien, Danone Vitapole, France
Consumer responses to new technologies
Unni Kjearnes, SIFO - National Institute for Consumer Research,
Norway
Day 3 Workshop participants
Agenda for Workshop 1: Focusing on emerging new technologies
Agenda for Workshop 2: Existing and new technologies not covered by the novel food legislation
Agenda for Workshop 3: Approved new technologies and possible technologies in the pipeline
PRESENTATION TO WORKSHOP 3
Helena Arph, Tetra Pak Processing Systems
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Workshops | 1: Food Safety | 2: Novel Food | 3: Nutrition
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Page last updated: 8 March 2003