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Labeling Distinct Characteristics of Confectionery Products. Information Falsification

14:00 - 14:15        
Falsification of confectionery products. Methodological approaches to prevent falsification        
T. Savenkova, director of the Research Institute of Confectionery Industry, Doctor of Science, professor        
Research Institute of Confectionery Industry        
        
14:15 - 14:30        
Ensuring the identification of food production. Methods for identifying falsification        
V. Bessonov, head of department of the Federal Research Centre for Nutrition and Biotechnology, Doctor of Biology        
Federal Research Centre for Nutrition and Biotechnology        
        
14:30 - 14:45        
New state standards for confectionery products. Specificities of labeling        
A. Akimov, junior specialist of the Research Institute of Confectionery Industry        
Research Institute of Confectionery Industry        
        
14:45 - 14:55        
Labels and consumers. Name and labeling – marketing hook or misrepresentation?        
E. Soldatova, lead researcher of the Research Institute of Confectionery Industry, Doctor of Science        
Research Institute of Confectionery Industry        
        
14:55 - 15:10        
Specificities of labeling of glazed products to prevent information falsification        
N. Linovskaya, lead researcher of the Research Institute of Confectionery Industry, Doctor of Science        
Research Institute of Confectionery Industry        
        
15:10 - 15:25        
Feasibility study for labeling confectionery products according to their distinct characteristics: cholesterol, omega 3 fats, vitamins        
M. Osipov, lead researcher of the Research Institute of Confectionery Industry, Doctor of Science        
Research Institute of Confectionery Industry        
        
15:25 - 15:40        
Specificities of calculation of proteins, fats and carbs for flour confectionery products        
S. Misteneva, research associate of the Research Institute of Confectionery Industry        
Research Institute of Confectionery Industry        
        
15:40 - 15:55        
Impact of changing recipes and technologies on labeling nutritional value of flour confectionery products        
N. Sherbakova, lead researcher of the Research Institute of Confectionery Industry, Doctor of Science        
Research Institute of Confectionery Industry        
        
15:55 - 16:10        
Preventing information falsification of fruit-based confectionery products        
O. Rudenko, academic secretary of the Research Institute of Confectionery Industry        
Research Institute of Confectionery Industry        
        
16:10 - 16:20        
Problems of labeling confectionery products according to allergen (sulphur dioxide) content        
E. Kazantsev, research associate of the Research Institute of Confectionery Industry        
Research Institute of Confectionery Industry        
        
16:20 - 16:35        
Ensuring the declared chemical composition of confectionery products from the position of labeling vitamins        
N. Kondratiev, professor, chief research scientist of the Research Institute of Confectionery Industry, Doctor of Science, Professor        
Research Institute of Confectionery Industry        
        
16:35 - 16:50        
Microbiological methods to trace the presence of undeclared antibacterial additives in confectionery products and raw materials for their production        
S. Polykova, department head the Research Institute of Confectionery Industry, Doctor of Science        
Research Institute of Confectionery Industry        
        
16:50 - 17:00        
Q&A, discussion

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