Innovation spotlighted at AFMNet conference
June 12, 2009
By Bakers Journal
June 12, 2009 – Some of the latest innovations in food, nutrition and bio-materials are being unveiled at the Advanced Foods and Materials Network (AFMNet) conference in Guelph, Ont., this weekend.
June 12, 2009 – Some of
the latest innovations in food, nutrition and bio-materials are being
unveiled at the Advanced Foods and Materials Network (AFMNet) Fifth
Annual Scientific Conference in Guelph, Ont., this weekend.
Research projects to be reported on include: low-cost baked goods that have zero trans fat, processed foods that taste salty but contain little salt, biodegradable fabrics made from ecologically friendly fibres, and an all-natural product that reduces the health risks associated with kidney disease.
“In these tough economic times, our team of researchers and partners is reinforcing our commitment to create and bring to market healthier, more affordable products for Canadians,” said AFMNet chief research officer Rickey Yada. “In the face of soaring health-care costs, we’re working hard to deliver preventative medicine through enriched food products, and to reduce the high costs and environmental risks associated with industry in general.”
More than 20 research projects will be showcased at the four-day event, each unique in its multi-disciplinary make-up. The projects combine the skill sets of biochemists, engineers, social scientists, lawyers, and industry and government partners to develop innovative ways to lower food manufacturing costs, support environmentally friendly industrial processes and improve the health of Canadians.
Please visit http://www.afmnet.ca/asc/5/showProgram.html for a full conference program.
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