MEDIA INVITATION: 1st Food Oats 2021 Conference will present food oat innovations to boost food system sustainability

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The 1st Food Oats Conference will address the latest findings and innovations in oat-based ingredient and food development, as well as the health impacts and consumer insights. The two-day conference in June will take place as a live-streamed and interactive event, enabling online discussions with the presenters and on demand recording of the presentations. Conference is organized by the Finnish Oat Association and VTT Technical Research Centre of Finland.

Time: Tue 8 June 2021 at 15:00-19:00 EEST (UTC/GMT +3)
           Wed 9 June 2021 at 15:00-19:00 EEST (UTC/GMT +3)
Place: Virtual event

Oats have gained a lot of positive attention due to its health improving properties and applicability in many food industry applications. Popularity of oat-based products is steadily increasing also for sustainability reasons. As an outcome of these beneficial properties oat innovations are emerging.

With its globally recognized keynote speakers, the Food Oats Conference will address the oat research and innovations from farm to health impacts. This virtual scientific event is expected to have around 150-200 participants from all around the world, especially Europe, North America, and Australia.

The keynote speakers are word leading experts in the field: Dr Nancy Ames from Agriculture and Agri-Food Canada, Docent Tuula Sontag-Strohm from University of Helsinki and Finnish OatHow consortium, Associate Professor Lieselotte Cloetens from Lund University (Sweden) and Professor of Practice Reetta Kivelä from University of Helsinki (Finland).

“Finland is a leading country in oat research and innovations, and therefore we are proud to organize the first international conference to present all the latest findings in the field of food oats”, says Emilia Nordlund, the Coordinator of Finnish OatHow consortium.

“Consumers are really keen on oats with a Nordic origin. The consumption of oats has been a growing trend and the boom is evident in several product categories. In addition to traditional bakery and breakfast products, oats are used more and more e.g. in non-dairy applications, plant-based food solutions, sports nutrition, snacking products, confectionery, food supplements and even in cosmetics. Oats provide a never-ending source for innovations”, says Jussi Loponen, Head of Fazer Lab, Fazer Group’s research and innovation unit.

Complimentary media registration by June 3rd, 2021: info@kaurayhdistys.fi
Twitter: #foodoats2021

Further information
VTT Technical Research Centre of Finland Ltd
Dr Emilia Nordlund, Research Manager, Coordinator of Finnish OatHow consortium
tel. +358 40 5042963, emilia.nordlund@vtt.fi

Sponsors
Platinum: Fazer
Silver: Silver: General Mills, Inc., Gold&Green Foods, Helsingin Mylly / Helsinki Mills, Kinnusen Mylly/ 65 Oats, Myllyn Paras, Oddlygood™, PepsiCo, Ravintoraisio Oy/Raisio Nutrition Ltd
Bronze: Vaasan Ltd

 

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Emilia Nordlund

Emilia Nordlund

Research Manager
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