HDHL Symposium at IUNS-ICN: Food Processing Meets Sustainability
At the IUNS-ICN 2025 Congress in Paris, HDHL hosted a well-attended symposium titled “Striking the Balance – Navigating Food Processing and Sustainability for a Better Future.” The session brought together leading experts to explore how food processing can support the transition towards healthier and more sustainable diets.
Chaired by Professors Edith Feskens (Wageningen University & Research), Eileen Gibney (University College Dublin) and Béatrice Morio (INRAE), the symposium featured three interconnected talks:
- Prof. Jayne Woodside (Queen’s University Belfast) outlined the nutritional quality of plant-based foods and diets.
- Dr. Simona Grasso (University College Dublin) examined consumer attitudes towards upcycled and hybrid foods.
- Prof. Vincenzo Fogliano (Wageningen University & Research) highlighted the role of food processing in developing future food products.
Together, the speakers emphasised that while plant-based foods are essential for sustainable diets, processing plays a crucial role in making them nutritious, acceptable, and appealing to consumers. From consumer trust to product innovation, the talks demonstrated that sustainability and processing must progress hand in hand.
The IUNS-ICN Congress is the world’s largest scientific meeting in nutrition, bringing together thousands of researchers, policymakers, and practitioners from across the globe. It provides a unique platform to exchange knowledge, set future agendas, and strengthen international collaboration in nutrition and health.
The session was met with strong interest and positive feedback, underscoring the importance of research and collaboration in shaping the future of food.