29 May 2026
09:00-11:15
Session 6 – Nutrition and Health: a matter of corporate social responsibility and existential strategy
Consumer and public policy megatrends are heading towards a more plant-based diet and health-conscious nutrition. As a cereal-based food, bread should be a natural choice, yet its consumption is declining by about 2% per year. Bread matters, and it needs to seize this opportunity. This session will address why and how to do so.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:05 | S6.1 | Moderator introduction (Mikkel Andersen) |
| 09:05 – 09:15 | S6.2 | Sponsor — Puratos |
| 09:15 – 09:45 | S6.3 | Setting the scene: WHAT, WHY + AIBI vision for Nutrition & Health (Mikkel Andersen) |
| 09:45 – 10:00 | S6.4 | Modulation of grain nutrients composition and bioavailability through fermentation (ICTAN) |
| 10:00 – 10:15 | S6.5 | Driving Whole Grain adoption throughout the Food Supply Chain (Caroline Sluyter, Whole Grain Initiative) |
| 10:15 – 10:30 | S6.6 | Consumer Perceptions & Scientific Realities: Putting an End to Preconceptions about Bread, Nutrition & Health — Lesaffre, Léa Ribbet & Sandrine Cuisenier |
| 10:30 – 11:15 | S6.7 | Industry leaders Panel discussion — Didier Boudy (Melle Dessert), Jan Hartz (LU), Andrew Pyne |