PREBIOTICS WORKSHOP

The international consumer is well aware of prebiotics and probiotic microflora and their respective roles in health maintenance. Domestically, however, the concept of prebiotics is relatively new to the marketplace, with consumers just becoming aware of their importance. As the consumer demand increases, it is essential that the food industry is up to speed with this exciting functional food. FACTS organised a workshop on 30 March 2006 on prebiotics to provide in this need.

PROGRAM

What are prebiotics and how do they fit into the carbohydrate picture?
Prof. Christine Venter
North-West University

What is the true definition of fiber? Methods of testing will be discussed.
André Munian
CSIR

Partners to Prebiotics: Probiotics
Chris Botha
Research Solutions

What are the health benefits of prebiotics? And at what dose?
Carol Browne
Kite Consulting

What are the technical applications of prebiotics?
Paul van Oostende
Orafti, Belgium

Current and future prebiotic regulations
Antoinette Booyzen, Food Control
Department of Health

Opportunities and international trends using prebiotics as a functional food
Paul van Oostende
Orafti, Belgium