Food Classification Research Roundtable:
Processing, Formulation, and Nutrition
Scientific rigor is crucial to evidence-based policies.
Health-related characteristics of processed foods continue to dominate discussions from consumers to policy makers:
- from state-level actions to Dietary Guidelines for Americans;
- from ingredient-specific designations to ‘non-UPF’ labels.
This roundtable will:
- Provide an updated view of the scientific landscape.
- Enhance the impact and implications of research projects that are currently underway.
- Connect attendees with research consortia that are working to advance science and benefit public health.
- Allow organizations to revise/strengthen their approach to the topic.
Please find agenda here.
Additionally, please find speaker biographies here.
The Research Roundtable was organized by the tripartite IAFNS Working Group on Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health.
For more information, please contact science@iafns.org.