The future of sweetness: emerging alternatives for sugar reduction in confectionery

Prof. dr. ir. Koen Dewettinck, Ghent University - Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health

Wednesday 30 September 2026

11:45-12:15

Session in Dutch - translation to English available via AI

14:45-15:15

Decoding Belgium’s food supplements market: data, consumers and trends

Valerie Vercammen Be-sup - Managing Director

15:30-16:00

How AI is already creating value in food companies: practical cases and VLAIO support

Koen Verhaeghe VLAIO - Business Advisor

15:30-16:00

From crunch to snap: how audio data makes crispness measurable

Michaël Verlinden Vives - Researcher

11:00-11:30

Economic outlook for the food industry

Prof. dr. Xavier Gellynck Ghent University - Faculty of Bioscience Engineering, Department of Agricultural Economics

12:30-13:00

Ultra-processed foods and processed food: an overview, NOVA classification and key insights

Dr. Keshia Broucke ILVO - Senior Scientific Researcher

11:45-12:15

Accelerating product development and quality through AI

Tim De Boeck
Nursh

13:00-13:30

Ultra-processed foods and processed food: an overview, NOVA classification and key insights

Ir. Tom Delforge Fevia

14:00-14:30

AI-driven valorisation of food side streams