June 18-19, 2020, Technical University of Munich, Campus Freising – POSTPONED!
In light of the current spread of Coronavirus SARS-CoV-2 and uncertainty about travel conditions the Organizing Committee has decided to cancel the meeting for the time of 18-19 June and to postpone it to a later date. We will provide you with more details soon and thank you for your understanding.
Reformulating processed food products regarding salt, sugar, or fat content is a promising strategy to provide consumers with healthier alternatives within usually purchased categories. However, consumer acceptance, food processor and retailer actions, as well as regulatory approaches face multidimensional constraints that are not well understood yet. This conference aims at bringing together researchers from 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
Contributors are asked to prepare a two-page abstract and submit it until Friday, January 24, via the conference website: https://www.enable-cluster.de/en/food-reform