Objectives of the Conference
Reformulating processed food products regarding salt, sugar, or fat content is a highly promising strategy to provide consumers with healthier alternatives within usual purchased categories. However, consumer acceptance, food processor and retailer actions, as well as regulatory approaches face multidimensional constraints and obstacles that are not well understood yet. This conference aims at bringing together researchers from relevant fields such as consumer science, economics, marketing, food and sensory science, and law. Our objective is to stimulate interdisciplinary development and discussion of scientific insights related to healthy and sustainable food reformulation as well as consequences for practical implementation in business and policymaking.
We invite submissions of empirical and theoretical research papers that advance methods and knowledge on the topic.
Specific topics can include:
Consumer perception, choice, and adoption of new or reformulated food products
Strategic aspects and competitiveness of product reformulation
Reformulation potential from a technological perspective
Marketing of reformulated food products
Food law and legal issues
Regulatory efforts in food reformulation
Policy evaluation
Scientific and Organizing Committee
Jessica Aschemann-Witzel
(Aarhus University)Kerstin Dressel
(enable Cluster)Peter Eisner
(Fraunhofer IVV)Jessica Freiherr
(University of Erlangen-Nürnberg)Hans Hauner
(Technical University of Munich)Stefan Hirsch
(Technical University of Munich)Luisa Menapace
(Technical University of Munich)Stephanie Mittermaier
(Fraunhofer IVV)Jutta Roosen
(Technical University of Munich)Matthias Staudigel
(Technical University of Munich)Hely Tuorila
(University of Helsinki)