Food Ingredients South America 2018
Date: 21-23 August 2018 Location: São Paulo, Brazil
Meet DuPont Nutrition & Health at Food Ingredients South America 2018.
DuPont Nutrition & Health is pleased to participate in the 22st edition of Food Ingredients South America, the most important event in the region for the food industry.
For this important event, we will present innovative trend and solutions during the Seminar Session and the latest scientific advancements at the Congress.
August 21st - 17:30 - 18:00 - Presentation at Seminar Session
"Plant-based products: what you need to know to formulate successful products with plant based proteins”
Plant-based foods and beverages continue to rise, in response to growing consumer demand. This novelty creates opportunities for the Food and Beverage Industry, but developing products rich in plant proteins may not be a simple task. Marilia Goncalves, Application Specialist, DuPont N & H, will address the different types of plant proteins and the key points to be considered from a nutritional, sustainability and technical performance perspective to formulate successful foods and beverages.
Speaker: Marilia Landgraf Gonçalves - Application Specialist DuPont Nutrition & Health
August 23th - 14:40 - 15:10 – Presentation at the FI Congress “Future of Nutrition”
“Impact of the intestinal microbiota on the Gut-Brain Axis and how different prebiotics can interact on this axis.”
In recent years, special attention has been paid to the study of the intestinal microbiota and its relation with different diseases such as obesity, diabetes, dyslipidemia, depression, etc. Several mechanisms involved in the Gut-Brain Axis explain this relationship. The brain and intestine communicate dynamically and complex through different pathways, forming a bidirectional axis, whose balance depends on the composition of the intestinal microbiota. In this context, prebiotics play an important role, since they are important for the development of a healthy and diversified microbiome. Polydextrose, a soluble fiber with high intestinal tolerance, is considered a prebiotic fiber. In addition to improving bowel function, increasing satiety, improving insulin response and lowering total cholesterol levels, polydextrose is also able to increase the amount and improve the quality of intestinal bacteria beneficial to the body. Other foods, in addition to fiber, also exhibit prebiotic action, such as soy protein. Experimental studies have shown that Isolated Soy Protein may increase the diversity and modify the composition of the intestinal microbiota, and that these changes are associated with an improvement in liver steatosis (fat accumulation in the liver).
Speaker: Bárbara Peters, PhD - Nutrition Consultant at DuPont Nutrition & Health