As part of a seminar on ultra processed foods (UPFs), food research firm Campden BRI will host a number of speakers to discuss the health and safety implications of both plant-based and cultured meat products.
The event – ‘Ultra-processed foods – unveiling the microbial world and more’ – will feature a presentation entitled Processing the discourse over plant-based meat from food systems researcher Jenny Chapman.
Director of the event Fiona Cawkell explained: “Not all ultra-processed foods are unhealthy, despite the widespread media attention claiming otherwise.
“At this event, we will deep dive into the world of ultra-processed foods, the differences in microbiological risks compared with meat products and the risks and outbreaks associated with ultra-processed foods.”
The event will be chaired by Rob Butler of bioMérieux, and guest speakers are set to include Aine Hearty of Exponent.com and Anais Painset from the UK Health Security Agency, who are expected share insight into a number of topics. These include: diet and health, nutrition, ingredient replacement and functionality, E number safety, cultured meat and the current regulatory and public policy environment for ultra-processed foods.
Also on the list of speakers are a number of Campden BRI’s sector specialists, who include:
- Sabina O’Reilly, project manager in safety and spoilage microbiology
- Michael Adams, head of product innovation
- Craig Leadley, technology fellow
- Ed Allen, regulatory and scientific affairs – nutrition and sustainability lead.
Cawkell added: “The event will end with a Q&A where we hope to draw together all the industry-leading experts’ knowledge to bring clarity to the ultra-processed food debate.”
More information about the seminar, which will be held on Wednesday 10th July at the Campden BRI head office in Chipping Campden, can be found here.
