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

Prof. dr. ir. Koen Dewettinck - UGent, 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 factors influencing the price of raw materials and ingredients in 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

AI in food innovation and NPD

Stephanie Coppin - Nursh, Senior R&D
Tim De Boeck - AMNorman, Consultant IT & Digitalisering, Partner

13:00-13:30

Food processing: unknown, and therefore unloved? How to bring some nuance to an emotional debate.

Tom Delforge - Fevia, External Advisor, Food Processing Taskforce

13:15-13:45

Producing fibers based on side streams; an innovative ultra low processing technique

Stefan Van den Hanenberg Dutch Fiber Collective - Director Operations

14:00-14:30

The invisible waste stream: discover what AI sees and reduces on the production floor

Yarne De Munck Polysense - Co-founder & CEO

14:45-15:15

From data to AI: the foundation for trustworthy systems in the food industry

Dr.ir. Bart Van Droogenbroeck - ILVO
Ir. Frederik Ampe - Ilvo