Exploring the World of Ultra-Processed Foods

In this session, Andries Olie will dive into the world of ultra-processed foods (UPF). He will discuss recent developments and challenge common perceptions and news headlines about UPF. He will explain why focusing on the level of processing is not the way to go and can be misleading. Instead, he will emphasize the importance of considering the nutritional value of foods, supported by scientific research.

This presentation offers valuable insights for anyone interested in nutrition and health, providing information that can guide both your personal decisions and workplace practices.

Andries Olie is working since 2013 for Cosun, where he conducted various roles in the field of nutrition, health and sustainability. He currently works as senior manager nutrition, health and sustainability at Cosun Nutrition Center. Among other things, Cosun Nutrition Center conducts research and acquires scientific information on plant-based foods in relation to health and sustainability. Andries studied Nutritional Physiology and Health Status at Wageningen University.

• General knowledge on nutritional research
• Understanding of current dietary guidelines
• Awareness of current developments on UPF