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Between Farm and Fork: The role of innovative ingredients and food technology in achieving F2F objectives


Between Farm and Fork: The role of innovative ingredients and food technology in achieving F2F objectives


With the launch of the Farm to Fork (F2F) strategy, EU policymakers have firmly put the need to transition towards healthier and more sustainable food systems on the agenda.

In achieving the ambitious goals of the F2F, it is important to focus not only on the “farm” and the “fork” ends of the equation, but also on what happens in between, at the processing level. In this regard, specialty food ingredients can play a key role in food reformulation and processing.

In order for food producers to be able to keep bringing innovative solutions to the market and enable the transition of our food systems, the food ingredients sector claims its role is essential in the successful implementation of the F2F strategy. Hence the importance to have a regulatory framework recognising and promoting innovation alongside evidence-based policies.

Join this EURACTIV Virtual Conference to discuss how, through science- driven innovation, it will be possible to keep creating future-proof food and drink products responding to varied and evolving consumer demands while being safe, convenient and enjoyable for all. Questions to be discussed include:
- What is the contribution of the specialty food ingredients sector to healthier and more sustainable diets?
- How can food reformulation help address and manage non communicable diseases (NCDs) in line with public health objectives?
- What are the challenges and what could hamper innovation?


Supported by:

EU Specialty Food Ingredients




Karen Fabbri, Deputy Head of Unit, Bioeconomy & Food Systems, DG RTD, European Commission
Herbert Dorfmann MEP, Member AGRI, Rapporteur "A Farm to Fork Strategy for a fair, healthy and environmentally friendly food system", European Parliament
Jeroen Knol, Managing Director, European Federation of Food Science and Technology (EFFoST)
Acacia Smith, Policy Manager, The Good Food Institute Europe
Geert Maesmans, President, EU Specialty Food Ingredients and R&D leader for EMEA, Cargill


Dave Keating, Journalist, EURACTIV


11:00 - 11:05 Welcome
11:05 - 11:20 Panellist statements
11:20 - 12:10 Discussion and Q&A
12:10 - 12:15 Closing statements


Tamara Novel