FOOD CHEMISTRY CONGRESS-2025

  Food Chemistry Congress-2025

Febraury 13-14, 2025 | Rome, Italy

Conference Series LLC Ltd welcomes you to attend the 6th European Food Chemistry Congress to be held in Rome, Italy on February 13-14, 2025. The theme for the conference this year is "Food Safety and Quality: Chemical Innovations for a Healthier World"

Details of FOOD CHEMISTRY CONGRESS-2025 Conferences in Italy.

About food Chemistry Congress

Why to Attend??

Who can attend?

Session and Tracks

Track 1: Food Chemistry 

Track 9: Food Science and Technology 

Food science and technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Whereas food technology deals with the production processing that makes the food.  Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods.

• Food Standards
• Sustainable Technologies
• Integrated Food Functionality
• Food Technology
• Food Informatics

Track 10: Food Engineering

Food design is an interdisciplinary field that encompasses a wide range of activities, such as food processing, equipment design, packaging, ingredient production, instrumentation, and process control. It involves understanding concepts related to thermodynamics, reaction kinetics, and transport phenomena in food systems. The field also integrates advanced tools, technologies, and knowledge, including computational materials science and nanotechnology, to develop new products and processes. Innovations in packaging materials and techniques are being explored to enhance food protection, while novel preservation technologies are continuously being developed.

Key areas related to food design include:

• Agricultural Engineering
• Sanitation Technologies
• Modern Packaging
• Chemical Engineering
• Food Product Shelf Life

  Track 11: Hydro Colloids in Food Industry   

Hydrocolloids are gums that are added to foodstuffs with a specific end goal to control their useful properties, for example, thickening or gelling. These are typically disengaged from plants. Hydrocolloids are utilized as a part of specialized and managed applications to thicken and to settle plans. In handled nourishments, they are pervasive – no other gathering of fixings contributes more to thickness, surface, and body like hydrocolloids do.

• Food Stabilizers
• Food Emulsifiers
• Hydro gels
• Hydrocolloid Polymers
• Plant Hydrocolloids
• Food Stabilizers

 Track 12 : Food Processing

Food processing includes various methods and techniques used to transform the raw ingredients for the purpose of human consumption. The processing of food can be done by physical means or chemical means. It typically involves activities such as mincing, macerating, liquefaction, emulsification Innovation in food production, processing and new product development can offer benefits for consumers and the environment. Usually food can be processed by three methods on-off production, batch production, mass production. Processing of food enables the removal of toxins, ease in marketing and distribution tasks. It also enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.

• Fermentation Techniques
• Food Packaging
• Pasteurization
• Canning
• Freeze Drying

Track 13:  Food Rheology       

Food rheology is the study of how food components deform and flow, focusing on raw materials, intermediates, and final products. It classifies food by its rheological state, such as solid, gel, emulsion, or liquid. Consumer perception is key in food rheology, and food scientists need analytical methods to measure these properties effectively.

Key areas in this field include:

• Psych Rheology
• Process Engineering
• Polymer Physics
• Quality Control

Track 14: Food Physical Chemistry   

Food physical chemistry is the branch of food chemistry which involves the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Physical properties of food play a key role altogether fields wherever trendy technological processes are applied for the generation of food raw materials and therefore the production of food. The determination of physical properties of food and connected product are a pre-requisite for designing, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries furthermore as altogether connected internal control activities.

• Food Enzyme Kinetics
• Cross Linking in Food
• Immobilized Enzymes and Cells
• Food Formulations
• Microencapsulation 

  Track 15:   Food Toxicology                                                                                                                           

Food toxicology is an individual field that assesses the impacts of constituents of the mind boggling compound network of the eating regimen on the exercises of harmful specialists that might be common endogenous items or might be presented from polluting creatures or from sustenance generation, handling, and arrangement. Sustenance toxicology is increases crucial consideration as nourishment production network is ending up more worldwide in beginning and any tainting or poisonous indication may cause serious antagonistic wellbeing impact. It covers the various aspects of food safety and toxicology.

Track 16: Food Analysis

Food examination the prepare dealing with the headway, application and examination of indicative techniques for portraying the properties of substances and their constituents. Nourishment things are explored for a collection of reasons, e.g., consistence with legitimate and naming necessities, assessment of thing quality, affirmation of nutritive regard, area of contamination, inventive work. Food investigation takes a gander at the tangible, synthetic, microbiological and physical properties of sustenance and drink, and is an essential piece of value confirmation, administrative consistence and item improvement.

Track 17: Food Waste and Recycling

Food Recycling is the process to change food waste materials into new useful products to prevent waste of potentially useful materials. The main use of recycling process is to reduce consumption of fresh raw materials and also reduce the energy usage and reduce air pollution and also reduce water pollution. Composting is also one of the methods to prevent food wastage. By using composting, we can convert waste food materials into organic matter which is useful as a medium to growing plants.

Track 18: Food Adulteration

Food contamination is the procedure in which the nature of nourishment is brought down either by the expansion of substandard quality material or by extraction of important fixing. It not just incorporates the deliberate expansion or substitution of the substances yet natural and compound tainting amid the time of development, stockpiling, preparing, transport and circulation of the sustenance items, is likewise in charge of the bringing down or corruption of the nature of nourishment items. Adulterants are those substances which are utilized for making the nourishment items perilous for human utilization.

Track 19: Food Authenticity and Integrity

Food authenticity and integrity refers to the genuineness and intactness of food products. Food fraud is a major concern not only for consumers, but also for producers and distributors. . The food supply chain network has become very extensive, which increased its susceptibility to fraud. Today’s food products and ingredients may be sourced from a single farm or from producers and manufacturers worldwide. Labeling regulations exist to verify the authenticity and origins of these products as they are exported around the globe. Regrettably, recurring food contamination scandals show that there is always room for error, whether intentional, adulterated, or fraudulent.

Track 20: Advanced Food Processing Technologies

Food handling innovations are a basic connection in the natural way of life. Shoppers' interest for expanded quality guidelines has impelled the look for new and less forceful handling advancements', which allow more prominent maintenance of normal taste. As a result, negligible preparing procedures rose with the target of supplanting conventional safeguarding strategies with the goal of broadening timeframe of realistic usability, without the negative impacts caused by extreme warming. Propelled sustenance preparing advances is an exhaustive treatment of the present condition of learning on nourishment handling innovation. The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color.

Track 21: Organic Chemistry

Organic chemistry is a branch of chemistry that studies the structure, properties and reactions of organic compounds, which contain carbon in covalent bonding. Study of structure determines their structural formula. Study of properties includes physical and chemical properties, and evaluation of chemical reactivity to understand their behavior. The study of organic reactions includes the chemical synthesis of natural products, drugs, and polymers, and study of individual organic molecules in the laboratory and via theoretical (in silico) study.

The range of chemicals studied in organic chemistry includes hydrocarbons (compounds containing only carbon and hydrogen) as well as compounds based on carbon, but also containing other elements, especially oxygen, nitrogen, sulfur, phosphorus (included in many biochemicals) and the halogens. Organometallic chemistry is the study of compounds containing carbon–metal bonds.

In addition, contemporary research focuses on organic chemistry involving other organometallics including the lanthanides, but especially the transition metals zinc, copper, palladium, nickel, cobalt, titanium and chromium.

Track 22: New and rapid methods for food chemistry

Flow injection immunoassay, enzyme immunoassay, enzyme-linked immunosorbent assay, and other serological methods are known for their speed, high-throughput capacity, and possibility of precise quantification of the target, whereas conventional culture-based enumeration tests for the detection of microorganisms have become obsolete for real-time applications because they are labor-intensive and time-consuming. Even in chemical analysis, the development of quick and simple methods is starting to take precedence over time-consuming, traditional approaches. One of these sample preparation pre-treatment assays is based on the QuEChERS method, whose acronym encapsulates its benefits (quick, easy, cheap, effective, rugged, and safe). The work by Nagoya and Tölgyessy revealed the validation of a quick and easy approach for the detection of a subset of priority H2SO4 halogen contaminants (six polybrominated diphenyl ethers and eight organochlorines) in nine distinct fish species. It was stated how to prepare a modified QuEChERS sample before performing a gas chromatography-triple quadruple tandem mass spectrometry study. The used method, in particular, demonstrated certain benefits in terms of simplicity, speed, and high extracts clean-up efficiency, and good sensitivity.                        

• Food Allergy
• Food Safety Assessment
• Food Intolerance
• Genetically Modified Food
• Food Contaminants
• Edible Nano Coatings
• Food Inspection
• Grading of Food
• Characterization of Final Product
• Quality Management
• Monitoring Food Properties
• Agricultural Waste Recycling
• Sustainable Waste Management
• Sustainable Waste Management
• Waste Management Techniques
• Compositing
• Intentional Adulterants
• Microbial Adulteration
• Economic Adulteration
• Deleterious Substances
• Incidental Adulteration
• Food Safety
• Consumer Regulation
• Food Commodity
• Food Traceability
• Biosensors for Food Quality
• Thermal Technology
• Quality Optimization
• Freezing
• Non Thermal Technology
• Functional groups
• Aliphatic compounds
• Aromatic compounds
• Heterocyclic compounds
• Polymers
• Biomolecules
• Small molecules
• Fullerenes

Past Conference Report

The success of the 5th European Food Chemistry Congress has given us the prospect to bring the gathering  in Rome, Italy during Febraury 13-14, 2025.  Food Chemistry Congress-2025 meeting engrossed a vicinity of comprehensive discussions on novel subjects like Food Chemistry, Food Drug Analysis, Food Additives, Food Nutrition and Health, Food Nanotechnology, Food Microbiology, Agriculture and Resource Economics, Food and Nutrition, Food Science and Technology, Food Engineering, Hydro Colloids in Food Industry, Food Processing, Food Rheology, Food Physical Chemistry, Food Toxicology, Food Analysis, Food Waste and Recycling, Food Adulteration, Food Authenticity and Integrity, Advanced Food Processing Technologies, Organic Chemistry, New and rapid methods for food chemistry.

Food Chemistry Congress-2025 extends its warm gratitude to all the previous year’s Honorable Guest and Keynote Speakers of the event:

Food Chemistry Congress 2018 | July 26-27, 2018 | Amsterdam, Netherlands

Franco Pedreschi Plasencia, Pontifical Catholic University of Chile, Chile

Noel McDermott, Noel Mcdermott: Psychotherapy and Consultancy LTD., UK

Isabelle Plasmeijer, ISA Power Team, Netherlands

Franco Pedreschi Plasencia, Pontifical Catholic University of Chile, Chile

Kathryn Lawson-Wood, PerkinElmer Ltd., UK

Liva Aumeistere, Latvia University of Life Sciences and Technologies, Latvia

Zeev Wiesman, Ben Gurion University of the Negev, Israel

Alessandro La Mantia, University of Camerino, Italy

Maroua Ferdenache, French National Center for Scientific Research (CNRS) in Paris, France

Seungmok Choi, Chung-Ang University, Republic of Korea

Gina Lladó, Universidad Isabel I, Spain

Esther Akinola, Achievers University, Nigeria

Simona Fabroni, CREA Council for Agricultural Research and Economics, Italy

Isabelle Plasmeijer, ISA Power Team, Netherlands

Charlotte Summers and Arjun Panesar, Diabetes.co.uk, UK

Mahmoud Abughoush, Hashemite University, Jordan

Ju Yeon Yu, Gangnam Severance Hospital, Republic of Korea

Nasser Alqahtani, Najran University, Saudi Arabia

Jae Woong Sull, Eulji University, Republic of Korea

Awad Mohammed Al Qahtani, Najran University, Saudi Arabia

Timothy O Akinosun, London South Bank University, UK

Xiomara Patricia Perea-Dominguez, Instituto Politecnico Nacional, Mexico

Food Chemistry Congress 2019 | July 15-16, 2019 | Amsterdam, Netherlands

Isaac Williams Ofosu, Kwame Nkrumah University of Science and Technology, Ghana

Ratchadawan Puangpradab, Queen Sirikit Botanic Garden, Thailand

Ivana Haluskova Balter, French Immunology Society, France

Mustapha Najib, University of Lille, France

Ratchuporn Suksathan, Queen Sirikit Botanic Garden, Thailand

Suh-Jen Jane Tsai, Providence University, Taiwan

Arti Karosiya, University of Horticultural Sciences Bagalkot, India

Iwanegbe Izuwa, Auchi Polytechnic, Nigeria

Fatemeh Esfarjani, Shahid Beheshti University of Medical Sciences, Iran 

Food Chemistry Congress 2022 | May 25-26, 2022 | Montreal, Canada

Shuzhen Zhao, Wenzhou Medical University, China

Betkar Mallikarjun, Shri Kumarswami Mahavidyalaya, India

Nishi Kesari, Dr. Rajendra Prasad Central Agricultural University, India

Mohammad Arifur, Daffodils International University, Bangladesh

Masudulla Khan, Aligarh Muslim University, India

Aashish Kaushal, University of Yaoundé, Cameroon

Saadia Khan, Children Hospital and Institute Of Child Health, Pakistan

Muhammad Kamil, MNS- University of Agriculture, Pakistan

Syed Aki fRaza, University of Montreal, Canada

Muhammad Waqas, Government College University Faisalabad, Pakistan

Gurpreet Kaur, Thapar Institute of Engineering & Technology, India

Samia Khan, The Centre of Excellence (COE) in Women and Child Health, Pakistan

Joan Ogundele, Federal University, Nigeria

Iddrisu Bukari, National Taiwan University Taipei, Taiwan

Olugbenga Taiwo, Covenant University, Nigeria

Olakunle Makanjuola, Federal Polytechnic, Nigeria

Paul Yaw, Kwame Nkrumah University, Ghana

Sahar Hooshmand, My Health Realm , Netherlands

Samson Ibironke, Obafemi Awolowo University, Nigeria

Khalil Safaei, Kermanshah University of Medical Sciences, Iran

Abdul Azeez, M R S International Food Consultant, Dubai

Raffaele Pilla, St. John of God Hospital – Fatebenefratelli, Italy

Joel Johnson, Federal Univesity Otuoke, Nigeria

Hülya Kayhan, University of Health Sciences, Turkey

AMR Fawzy, Cairo University, Egypt

Miloudi HLAIBI, HASSAN II University, Morocco

AmaliaTri Utami, Maryam and Isa Clinic, Indonesia

TnsueGebrekidan Bezabh, Ethiopian Civil Service University, Ethiopia

Alessia Tropea, DA. Ricerca Scientifica e Internazionalizzazione, Italy

Yoseph Gela Ali, Yoda Partner Pvt.Ltd.Co, Ethiopia

Turatsinze Marcel, University of Rwanda, Rwanda

TATFOKEUTCHATANG FabriceDePaul, University of Yaoundé, Cameroon

Saida BENBELLIL-TAFOUGHALT, University of Bejaia, Algeria

ALI liaqat, Liaqat Corp Ltd, Pakistan

Aliou Faye, Centre of Excellence on Dry Cereals & Associated Crops (CERAAS)

Food Chemistry Congress management teams offers its heartfelt appreciation to Organizing Committee Members, dexterous of field, various outside experts, company representatives and is obliged to other eminent personalities who interlaced with ConferenceSeries Ltd and supported the conference in every aspect.

Your rejoinder is our inspiration; keeping this motto in mind and being witnessed the triumph of Food Chemistry Congress 2018, Food Chemistry Congress 2019, Food Chemistry Congress 2021 and Food Chemistry Congress 2022. Conference Series LLC Ltd would like to announce the commencement of the “4th European Food Chemistry Congress” to be held during June 19-20, 2023 | Rome, Italy. We welcome all the eminent researchers, students and delegate participants to take part in this upcoming conference to witness invaluable scientific discussions and contribute to the future innovations in the field of Food Chemistry.

Market Analysis

Food Chemistry Congress-2025 going to be held on Febraury 13-14,2025 is going to be a great platform to showcase your research work in-front of most eminent researchers of Food and Nutrition. The conference is going to be hosted by the prestigious organization “Conferenceseries LLC LTD”

For developing nations, food, agriculture, and aquaculture are important sources of national wealth. The market for food technology worldwide is predicted to increase significantly with a CAGR (Compound Annual Growth Rate) of 6.0%, reaching about $342.52 billion by 2027. In 2012, $27.1 billion was spent on probiotic components and supplements globally. In 2013, that figure rose to $23.1 billion. By 2019 it has reached $220.32 Billion. Additionally, the processed food sectors, which include over 400,000 enterprises, are valued at over $2 trillion dollars globally. This growth is attributed to a number of factors such as suitable weather conditions, availability of natural resources and labor at a cheap salary. Additionally, due to developing trends in aquaculture, North America and Europe are anticipated to have considerable growth in the near future.

The market for food flavors was estimated to be worth USD 14.30 billion in 2020 by 2021 that figure it rose to $14.66 billion; by 2027, it is anticipated to increase by 4.64 percent CAGR to reach $20.12 billion. The report's main objective is to segment, define, and predict the size of the global market for food and beverage flavors based on factors such as use, type, form, origin, and geography.

The size of the global market for nutritional supplements, estimated at size is estimated at USD 155.2 billion in 2022; and it is projected to grow at a CAGR of 7.3% to reach USD 220.8 billion by 2027. Most often, eating is done with the goal of increasing the body's intake of vital nutrients. Increased cardiovascular illnesses among the population brought on by erratic dietary habits and sedentary lifestyles among people between the ages of 30 and 40 are anticipated to highlight the value of nutraceuticals. The two biggest industrial centers on the planet are North America and Europe, which together account for the majority of the market for food flavors and enhancers. The European market is developed, and there are numerous regulatory organizations to strictly control the use of food flavors and enhancers, protecting the consumers of the various countries. In 2019, the market for synthetic flavors was worth $ 9.27 billion, while the market for natural flavors was worth US $ 3.74 billion.

The market for nutritional food was estimated to be worth USD 5.40 billion in 2021 and is projected to grow to USD 11.08 billion by 2029, a CAGR of 9.40 percent over the forecast period of 2022-2029. In-depth expert analysis, patient epidemiology, pipeline analysis, pricing analysis, and regulatory framework are all included in the market study put together by the Data Bridge Market Research team. It was expected to grow to USD 7.9 billion by 2026, with a CAGR of 8.3%. The market is heavily influenced by changing customer preferences, increasing health awareness, the number of millennial, and an increase in additional consumer income.

Throughout the few years, the Nutrition supplements market has seen a phenomenal spike in manufacture and sales. This has empowered various new Industries to dive into the business sector with goods that guarantee to be the remedy for youth, wellbeing, and essentialness. As directed by the Nutritional journals, the nutritional supplement market worldwide is valued at $155.2 billion in 2022 and expected to grow to $327.4 billion by 2030. The Global agricultural industry market size is expected to grow from $11.287 trillion in 2021 to $12.541 trillion in 2022. Global Food Export alone is estimated at around $8.66 trillion in 2022 according to the world trade organization. The cost of food varies in every region which makes it a bit difficult to learn about. It varies due to various factors like location, availability of Food industries, food transportation, storage and climate.

Food preservatives are widely used to prolong the shelf life of perishable foods and reduce food spoilage, ensuring that the nutritional content of the foods is maintained. Anti-microbial preservatives stop bacteria from growing, whereas antioxidant preservatives slow down lipid and vitamin content in fruit. Anti-enzymatic preservatives regulate enzymatic processes and prevent chemical enzymes from causing damage. Anti-enzymatic preservatives, for example, prohibit the fruits from ripening before harvesting. Chelating agents bind to trace metal ions, making antioxidant preservatives more efficient. Oils and fats, confectioneries, beverages, seafood, meat, poultry meals, snacks, dairy, frozen products, and other foods all use preservatives.

The global food preservatives industry is forecast to grow at a 3% CAGR from USD 2.6 billion in 2016 to USD 2.9 billion in 2021. The growing need for convenience foods and frozen foods with longer shelf lives has boosted the popularity of food preservative solutions. Preservative demand is expected to rise in response to the worries about consistency and safety requirements. Due to the increasing food and beverage manufacturing sector, cost advantages, raw material supply, China, Japan, and Australia are among the main regional markets targeted by food preservative manufacturers and distributors. This blog presents the broad physicochemical factors of food items and their global market strategies. Figure 1 depicts a flow diagram illustrating different product types, food spoilage processes, food preservation and manufacturing techniques, and a global industry overview of preserved foods.

Food Research Lab is a leading Food Consultants that supports to manufacture high quality and techno-economic feasible food products.

Classification of foods

Foods can be divided into broad categories based on shelf life, functions, and nutritional content, as well as processing mechanisms (Fig. 2). Foods are divided into divisions depending on their shelf life. Food spoilage is a common occurrence in which food loses its colour, appearance, taste, nutritional value, and edibility over time. Food that has gone bad will cause sickness and, in the worst-case scenario, death. Food products may be graded as perishable, semi-perishable, or non-perishable based on their shelf life. Food preservatives classification

Natural and synthetic preservatives are two types of food preservatives. Depending on the target food-spoiling agent, both natural and chemical/synthetic preservation additives may be labelled as anti-microbials, antioxidants, or chelators. Chemical preservatives are expected to hold a dominant market share due to their low expense, varied functionalities, and abundance; nevertheless, rising customer aversion and negative health consequences are among the major factors driving natural preservatives’ faster development.

Food preservatives classification

Natural and synthetic preservatives are two types of food preservatives. Depending on the target food-spoiling agent, both natural and chemical/synthetic preservation additives may be labelled as anti-microbials, antioxidants, or chelators. Chemical preservatives are expected to hold a dominant market share due to their low expense, varied functionalities, and abundance; nevertheless, rising customer aversion and negative health consequences are among the major factors driving natural preservatives’ faster development.

Chemical preservatives

Preservatives are agents that hinder, retard, or stop the development of microorganisms, as well as any other degradation caused by their presence. Preservatives of food help to prolong the shelf life of certain foods. Preservatives prevent microorganisms from degrading food, allowing it to retain its colour, texture, and taste. Human and chemical food preservatives can be distinguished. Various chemicals found in animals, plants, and microorganisms may be used to protect food. They’re also antibacterial, vitamins, and flavourings. The roles of various natural reagents as food preservatives are mentioned in Table 1.

Table 1: Lists of natural preservatives [1]

Food additives

The primary goals of using food additives are to boost and preserve nutritional value, improve efficiency, minimize waste, increase consumer acceptability, make food more accessible, and make food processing easier. Food additives are natural or synthetic chemical compounds deliberately added to foods during fermentation, preparation, or storage to achieve desired improvements in their properties. There are two types of food additives: deliberate and unintentional. The government specifically controls intentional additives. Table 2 lists the various forms of food additives as well as their potential uses.

Table 2: List of food additives [1]

Anti-microbial food preservatives

Anti-microbials primarily hinder or impede the development of microorganisms, thus preventing food spoilage. Compounds including calcium propionate and sorbic acid found in baked goods, salad dressings, cheeses, margarine, and pickled vegetables are examples of anti-microbial agents. Anti-microbials such as Naringenin producing Saccharomyces cerevisiae strain (a GRAS organism) [Naringenin, phenylacetaldehyde, phloretic acid and homogentisic acid] are also used as preservatives in the food industry to prolong shelf life, enhance product protection, sustain product consistency, lower production costs, and improve export goods internationally in diverse supply chains. Anti-microbials account for a considerable portion of the market due to their widespread use in various uses, including dairy and frozen foods, snacks, and convenience foods. One of the main factors of this segment’s development is consumer demand for packaged foods.

Preservatives for perishable products

Sodium nitrite is a primary preservative found in cured meats, sausage, and ground beef. When sodium nitrite is applied to meat or fish, it kills toxins and interacts with the proteins. Pathogens can be reduced by using solutions used by meat producers to increase shelf life and flavour. Meat preservatives are widely used because meat is a widely eaten food globally, with heavy use in major regions such as North America, Asia Pacific, Europe, and Latin America. In these areas, the economy is improving, allowing consumers to buy meat regularly.

North America is the leading market

The North American market for natural antioxidants is predicted to be the most robust between 2016 and 2022. The Asia Pacific market is expected to rise at the fastest pace. The growing demand for convenience foods is projected to affect the North American food preservatives industry significantly. Consumers are looking for convenience foods that are minimally processed and have a long shelf life. This has increased the need for suitable food safety initiatives in the field, prompting producers to look at newer innovations and additives that may be effective substitutes for synthetic preservatives.

Food Research Lab supports to select and find balance between ingredients and suggest for a flavourist for your product development.

Recent Developments

• Galimax Flavor V-50, a new product from Galactic, was added to the market. It’s a preservative that can be seen in various salads, from pasta salads and potato salads.
• In Belgium, Kemin has launched a new quality management lab, distribution, and logistics office. This aided the firm in providing quality service to its consumers by increasing the pricing of its goods.
• Chemical Associates Inc.’s properties were bought by Univar (US). The strategic purchase was intended to help the company expand its market reach by targeting new market categories in the food, personal care, and other sectors. This would aid in the expansion of the company’s current product line in the United States.
• The new technologies used to extend the shelf life of foods include irradiation, high-pressure food storage, and pulsed electric field effect. As dietary additives and preservatives, various chemical reagents have been added. However, there is increasing controversy over chemical additives and preservatives in food due to potential health risks.

Canada, Singapore and other European countries spend relatively less portion of their income on food while other equatorial countries like India, Pakistan and Africa spend relatively more portion of their income on food. The retail grocery industry in the US alone makes around $6.50 trillion in revenue in 2021 according to the U.S. Department of the census.

Leading Research Funders

• The National Collaborative on Childhood Obesity Research (NCCOR)
• The centers for Disease Control and Prevention (CDC)
• The National Institutes of Health (NIH)
• The Robert Wood Johnson Foundation (RWJF)
• The U.S. Department of Agriculture (USDA)
• Dr. Robert C. and Veronica Atkins Foundation
• The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
• The International Development Research Centre

International Societies and Associations

• World Obesity Federation
• Global Obesity Prevention Centre
• World Health Organization
• World Heart Federation
• The International Association for the Study of Obesity
• The International Diabetes Federation
• The International Pediatric Association
• The International Union of Nutritional Sciences
• The International Development Research Centre
• Beth Israel Deaconess Medical Centre
• Mayo Clinic & Mayo Foundation
• UT South-western Medical Centre
• Centre for Obesity Research and Education (CORE)

GLOBAL NUTRITION REPORT

Malnutrition is a universal issue holding back development with unacceptable human consequences and causing illness in the world population. Yet the opportunity to end malnutrition has never been greater. The UN Decade of Action on Nutrition 2016–2025 and the Sustainable Development Goals (SDGs) provide global and national impetus to address malnutrition and expedite progress. The burden of malnutrition across the world remains high, and progress remains slow. Malnutrition is one of the reasons for more ill health in the population than other causes. Children under five years of age face multiple burdens: 150.8 million are stunted, 50.5 million are wasted and 38.3 million are overweight. Meanwhile 20 million babies are born of low birth weight in every year. Overweight and obesity among adults are at record levels with 38.9%, stretching from Africa to North America, and increasing among adolescents. Women have a higher burden than men when it comes to certain forms of malnutrition: one third of all women of reproductive age have anemia and women have a higher prevalence of obesity than men. Millions of women are still underweight. Many countries are set to achieve the targets set by the global community to track progress on nutritional status to 2025.

TARGET AUDIENCE

• Clinical nutritionists
• Food technology researchers
• Nutrition associations and societies
• Scientists
• Researches
• Dietitians
• Students
• Quality control officers
• Quality assurance officers
• Food engineers
• Business entrepreneurs
• Industry professionals
• Public health professionals
• Fitness professionals
• Pharmacists
• Diabetes health professionals