ILSI Southeast Asia Region organizes over 50 events – workshops, symposia, scientific session and more – each year. Explore recent and past events here for agendas, speaker presentations, and summaries.
Past Events
Webinar on Update on Malaysia Food Regulations on Food Labeling, Nutrition Labeling and Claims
06/04/2021
Singapore, Singapore
Webinar on The Science and Sensory Attributes behind Saccharides
09/02/2021
Singapore, Singapore
Food Toxicology Conference
26/01/2021 – 29/01/2021
Singapore , Singapore
Seminar on Food Additives : A Closer Look at Flavors
24/11/2020
Hanoi, Vietnam
Webinar on Physical Activity Status, Assessment and Promotion
19/11/2020
GoToMeeting, GoToMeeting
- To update stakeholders on amendments No. 4, P.U.(A), July 2020 of the Food Regulations 1985
- Provide an explanation of these amendments and their interpretation
- Discuss the implications/impact on major stakeholders
Organizers
Co-Organizer
Program
Brief:Introduction to ILSI SEA Region Presentation 1:
Review of Malaysia Food Regulations 1985: A Strategic Approach
Ms. Zailina binti Abdul Majid, Deputy Director, Standard and Codex Branch, Food Safety and Quality Division (FSQD), MOH Malaysia Presentation 2:
Updates on New Amendments of General Food Labeling
Ms. Nur Liyana binti Mohd Nizar, Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia Presentation 3:
Updates on New Amendments of Nutrition Labeling and Claims
Ms. Nurul Hidayati binti Mohd Nasir, Nutritionist, FSQD, MOH Malaysia Presentation 4:
Guidelines on Food Advertisement
Ms. Maizatul Azlina binti Chee Din, Nutritionist, FSQD, MOH Malaysia Q&A
Meet the Speakers
Ms. Zailina binti Abdul Majid
Deputy Director, Standard and Codex Branch,FSQD, MOH Malaysia Biography
Ms. Nur Liyana binti Mohd Nizar
Senior Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia
Biography
Ms. Nurul Hidayati binti Mohd Nasir
Nutritionist, FSQD, MOH Malaysia
Biography
Ms. Maizatul Azlina binti Chee Din
Nutritionist, FSQD, MOH Malaysia
BiographyContact Us
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Summary Report
Background
Saccharide is the unit structure of carbohydrates, and is present in various forms in a wide array of carbohydrate foods from sugars to starches. The innovation space for carbohydrates has seen rapid growth as consumers are actively seeking to limit their caloric and carbohydrates intake, in response to public health policy initiatives, largely driven by the rise in obesity, diabetes, and cardiovascular diseases.
Reformulation efforts to make foods healthier without compromising on taste has been a long-standing challenge for the food industry. As innovative, healthful ingredients and technological solutions continue to develop to meet consumers' needs and nutrition targets, it is important to review the current scientific evidence of carbohydrates in tandem with emerging research and developments. This will benefit from a greater understanding of consumer taste preference and perception, and taste modulation technology that is playing an increasingly important role in satisfying consumer demands and addressing the growing public health challenges.
As part of our ongoing webinar series on nutrients and health, this webinar will engage scientists and experts with expertise in food and sensory science and technology, nutrition and public health to:
- Review and update current understanding and scientific research on carbohydrates and their potential effects on health and diseases
- Share valuable consumer science insights on sweetness perception
- Discuss the technological and sensory aspects of taste modulation
- Identify research gaps and opportunities in these respective areas, with the key goal of improving public health
Program
Brief:Introduction to ILSI SEA Region Presentation 1:
Saccharides Characteristics and Potential Health Effects: How Do They Differ?
Emeritus Prof. Dr. Fred Brouns, Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands • Discuss how carbohydrates differ and their potential effects on health and disease based on current scientific evidence and considerations
• Explore the science behind innovative carbohydrates of growing interest Presentation 2:
Sweetness Insights: Perception, Preference and Dietary Impact
Dr. Ciarán Forde, Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore • Describe the impact of low calorie and non-nutritive sweeteners on perceptual, metabolic and satiety responses, and potential application to support sugar reduction
• Understand the contribution of 'sweetness' to dietary energy intake and health Presentation 3:
Taste Modulation: Approach to Optimizing Sensory Profile and Nutritional Value
Dr. Conor Delahunty, Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore • Introduce the scientific concept of taste modulation technology in improving the nutritional value and sensorial traits of food products
• Address challenges and opportunities in its applications while ensuring regulatory compliance Panel Discussion
Moderator: Mr. Geoffry Smith, President of ILSI SEA Region, Singapore
Closing Remarks
Meet the Speakers
Emeritus Prof. Dr. Fred Brouns
Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands
BIOGRAPHY VIEW PRESENTATION
Dr. Ciarán Forde
Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore
BIOGRAPHY VIEW PRESENTATION
Dr. Conor Delahunty
Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore
BIOGRAPHY VIEW PRESENTATION
Mr. Geoffry Smith
President of ILSI SEA Region, Singapore
BIOGRAPHYContact Us
For any further enquiries regarding the webinar, kindly contact ILSI SEA Region Secretariat at ilsisea@ilsisea.org.sg
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November 24, 2020 l Hanoi, Vietnam (GMT +7:00)
OBJECTIVES
This seminar/ webinar aims to:
- share the safety assessment approach and regulatory status from the Codex and Vietnam perspective
- provide insights on the safety assessment of flavoring substances
- discuss the standards and specification of flavoring substances from the different perspectives
- facilitate discussion on issues related to food safety in a broader aspect
PROGRAM
SESSION 1: FOOD ADDITIVES: SAFETY ASSESSMENT APPROACH AND REGULATORY STATUS
Codex Committee on Food Additives: Overview and Current IssuesDr. YongXiang FAN, Codex Committee on Food Additive, China Regulatory Status of Food Additives in Vietnam
Mr. Nguyen Xuan Truong, Vietnam Food Administration, Vietnam
SESSION 2: SAFETY ASSESSMENT OF SPECIAL GROUP OF ADDITIVES-FLAVORING SUBSTANCE
Science Behind the Smell and Taste: Flavoring SubstancesDr. Anton APRIYANTONO, Bakrie University, Indonesia Safety Assessment of Flavors: FEMA Approach
Dr. Sean TAYLOR, Flavor & Extract Manufacturers Association (FEMA), US Safety Assessment Models of Flavoring Substance- The JECFA Model
Dr. Barry FIELDS, Food Standards Australia New Zealand, Australia
SESSION 3: FOOD ADDITIVES STANDARDS AND SPECIFICATIONS
Revision and Maintenance of Specification – Flavoring Substance –JECFA, FEMA and EU PerspectivesDr. Juergen SCHNABEL, International Organization of the Flavor Industry (IOFI), Switzerland Translating Flavor Regulations to Practice in ASEAN: Challenges and Issues
Ms. Kok Sian NG, IOFI APAC, Regulatory Working Group
SESSION 4: FOOD ADDITIVES: ISSUES AND CURRENT TRENDS
Risk Communication: Current Trends and Communicating Food Safety with ConsumersMs. Lorraine HAASE, Haase Communications, Australia Public-Private Partnership in the Development of Food Safety Regulations
Dr. Benjamin SMITH, Nanyang Technological University (NTU), Singapore DOWNLOAD PROGRAM
MODERATORS & SPEAKERS
Mr. Geoffry Smith
Prof. Le Thi Hop
Dr. YongXiang Fan
Mr. Nguyen Xuan Truong
Dr. Anton Apriyantono
Dr. Sean Taylor
Dr. Barry Fields
Dr. Juergen Schnabel
Ms. Kok Sian Ng
Ms. Lorraine Haase
Dr. Benjamin Smith
JOIN BY INVITATION ONLY.
If you have any inquiry, please contact Hui Key at huikeylee@ilsisea.org.sg.
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Background
Nutrition information on food labels has been recognised as one of the strategies adopted to assist consumers in adopting healthy dietary practices. Nutrition information would include nutrition labelling (or nutrition information panel - NIP), nutrition and health claims, front-of-pack (FOP) nutrition labelling and ingredient list.
Recognising the potential of such nutrition information to help consumers in making informed food choices in planning healthier diets, the Ministry of Health (MOH) Malaysia amended the Food Regulations 1985 to mandate nutrition labelling for a wide variety of foods and made provisions for nutrition claims in 2003. Such nutrition information on food labels is also of importance to the food industry as food manufacturers would become more aware of the nutritional properties of their products and be encouraged to emphasise these properties to consumers.
In line with global developments and the public health needs of the country, MOH Malaysia gazetted many further amendments to the Food Regulations 1985 in July 2020, in relation to food labelling, nutrition labelling and nutrition and health claims. It is important to have a clear understanding of these amendments as they would have important impact on how all stakeholders perform their duties and businesses. These include food manufacturers, health care professionals, researchers and eventually impact on the consumers.
This regulatory update webinar focuses on these amendments, especially those contained in Food (amendment) No. 4, P.U. (A) 209, dated 21 July 2020.
- To update stakeholders on amendments No. 4, P.U.(A), July 2020 of the Food Regulations 1985
- Provide an explanation of these amendments and their interpretation
- Discuss the implications/impact on major stakeholders
Organizers
Co-Organizer
Program
Brief:Introduction to ILSI SEA Region Presentation 1:
Review of Malaysia Food Regulations 1985: A Strategic Approach
Ms. Zailina binti Abdul Majid, Deputy Director, Standard and Codex Branch, Food Safety and Quality Division (FSQD), MOH Malaysia Presentation 2:
Updates on New Amendments of General Food Labeling
Ms. Nur Liyana binti Mohd Nizar, Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia Presentation 3:
Updates on New Amendments of Nutrition Labeling and Claims
Ms. Nurul Hidayati binti Mohd Nasir, Nutritionist, FSQD, MOH Malaysia Presentation 4:
Guidelines on Food Advertisement
Ms. Maizatul Azlina binti Chee Din, Nutritionist, FSQD, MOH Malaysia Q&A
Meet the Speakers
Ms. Zailina binti Abdul Majid
Deputy Director, Standard and Codex Branch,FSQD, MOH Malaysia Biography
Ms. Nur Liyana binti Mohd Nizar
Senior Assistant Director, Standard and Codex Branch, FSQD, MOH Malaysia
Biography
Ms. Nurul Hidayati binti Mohd Nasir
Nutritionist, FSQD, MOH Malaysia
Biography
Ms. Maizatul Azlina binti Chee Din
Nutritionist, FSQD, MOH Malaysia
Biography