Ceylon Chamber Hosts International Symposium on the Role of Science in Food Reformulations: Shaping a Sustainable Future for Food Safety in Sri Lanka

Ceylon Chamber Hosts International Symposium on the Role of Science in Food Reformulations: Shaping a Sustainable Future for Food Safety in Sri Lanka

The Ceylon Chamber of Commerce hosted the Global Symposium on the Job of Science in Foodstuff Reformulations not long ago. The symposium introduced collectively key stakeholders from authorities, academia, and the personal sector to talk about and deliberate on science-primarily based ways in coverage final decision-creating for a strong food safety procedure in Sri Lanka.

A powerful meals protection ecosystem, underpinned by reliable science and evidence, is essential to making the basis for a sustainable future that provides improved livelihoods and risk-free, cost-effective, nutritious diet programs for all. The role of a science-centered approach in policy selection-producing is of crucial importance in setting up a robust regulatory framework catering to the rising wants of the food items protection method in Sri Lanka.

The Ceylon Chamber of Commerce is organising a sequence of Community-Personal dialogues in 2024, aiming to unlock expert deliberations, share awareness, and carry in international views on many sides of food safety and reformulations, and pave the way for actionable insights that meet up with the wants of the state.

Elaborating on the impetus for these dialogues, Secretary General and CEO of the Ceylon Chamber Mr. Buwanekabahu Perera observed that ‘the global landscape of food stuff methods has been evolving unprecedentedly. As we witness adjustments in socio-economic requires, emerging demographics, and shifting lifestyle designs, it gets to be progressively very clear that our strategy to food stuff protection and diet must also adapt and innovate.’

Mr. Matt Kovac, CEO of Foodstuff Business Asia extra that ‘from an financial perspective, the two from food production and foods provider, reformulation is one of the most productive insurance policies, and in terms of intervention in trying to decrease the premiums of obesity’.

Professor Terrence Madhujith from the Division of Meals Science and Engineering, College of Agriculture, College of Peradeniya shipped the Keynote address at the Symposium. Technological sessions had been led by Dr. Renuka Jayatissa – Vice Chancellor and Head, College of Food and Diet, Global Institute of Well being Sciences Multiversity, Ms. Jie Ling, Senior Regulatory Affairs Govt from Food stuff Industry Asia Mr. Sanjay Dave, Global Food items Security Marketing consultant for FAO/WHO, and Dr. Ashley Roberts, worldwide pro in Toxicology.

Complex classes explored worldwide food science and technological know-how, sustainable food items reformulations and labelling, the part of codex in environment science-primarily based requirements and the security facets of meals additives from a world perspective.

The symposium concluded with a panel dialogue on “Food Reformulations for Healthier Choices, Diet, and Life-style Management”, focusing on the role of several stakeholders in shaping a science-based regulatory framework for a strong foodstuff program.

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