Participation of Leitat Chile to Seminar “Food 3.0, Ingredients” Fundación Copec-UC

Presentation of R & D work in poster format at the XIII International Seminar “Food 3.0” of the Copec-UC Foundation

On November 7, 2017 the FLC researchers attended the XIII international seminar “Food 3.0, functional ingredients and natural additives”. The seminar was attended by renowned national and international specialists related to the area of entrepreneurship and technology transfer in the area of the food industry.

The event was attended by authorities from the Pontificia Universidad Católica de Chile, the COPEC-UC Foundation and the Government.

The seminar began with the presentation of Dr. Javier Morán with the theme “Formulation, reformulation, trends and internalization. Ideas for the Chilean food industry “indicating international examples of how some technical and regulatory challenges have been addressed, mainly related to food for mass consumption and related to chronic diseases.

In a more technical aspect, the Vice-Rector of Research UC Dr Pedro Bouchón, explained how they are currently working to improve food characteristics, mainly structural aspects that influence the bioavailability of food components.

After the first presentations there was a coffee-break space, an instance in which the researchers could show the works developed (Illustration!), Which also served to establish contacts with other researchers who could collaborate in future FLC activities.

One of the most interesting presentations was made by Dr Kazuhiro Fujita (Japan) who spoke about the regulations related to functional foods, related to one of the strategic sectors to generate added value in the Chilean food industry.

Before finalizing, two cases of successful innovation in the food area were exposed, the first one was “+ Maqui”, a product developed by Arauco Innovation which takes advantage of a fruit that is produced only in Chile, with high antioxidant capacities and that is now in the market under various consumer formats, the second was “Pannivita”, a product developed by Granotec, which consists of enzymes applied to the production of bread and which reduces the use of salt and fat in the final product.

Ultimately, the speakers participated in a panel discussion where they could answer the audience questions generated during the day, the panel was led by Soledad Onetto, a renowned Chilean television host.