Ceylon Chamber international symposium focuses on food safety

From left: International Institute of Health Sciences Multiversity Vice Chancellor and Faculty of Food and Nutrition Head Dr. Renuka Jayatissa, University of Peradeniya Professor and Faculty of Agriculture Department Chair Prof. Terrence Madujith Sri Lanka Food Processors Association President Delano Dias, Food Industry Asia Chief Executive Officer Matt Kovac, Fonterra Brands Corporate and Regulatory Affairs Head and Ceylon Chamber of Commerce Food and Beverage Sector Committee Chairman Ruwan Kumara

The Ceylon Chamber of Commerce hosted the International Symposium on the Role of Science in Food Reformulations recently. 
The symposium brought together key stakeholders from government, academia and the private sector to discuss and deliberate on science-based approaches in policy decision-making for a robust food safety system in Sri Lanka.

Elaborating on the impetus for these dialogues, Ceylon Chamber Secretary General and CEO Buwanekabahu Perera noted, “The global landscape of food systems has been evolving unprecedentedly. As we witness changes in socio-economic needs, emerging demographics and shifting lifestyle patterns, it becomes increasingly clear that our approach to food safety and nutrition must also adapt and innovate.”
Food Industry Asia CEO Matt Kovac added, “From an economic perspective, both from food manufacturing and food service, reformulation is one of the most effective policies and in terms of intervention in trying to reduce the rates of obesity.” 

University of Peradeniya Agriculture Faculty Food Science and Technology Department Professor Terrence Madhujith delivered the keynote address at the symposium. Technical sessions were led by International Institute of Health Sciences Multiversity Vice Chancellor and Faculty of Food and Nutrition Head Dr. Renuka Jayatissa, Food Industry Asia Senior Regulatory Affairs Executive Jie Ling, FAO/WHO International Food Safety Consultant Sanjay Dave and global toxicology expert Dr. Ashley Roberts.

Technical sessions explored global food science and technology, sustainable food reformulations and labelling, the role of codex in setting science-based standards and the safety aspects of food additives from a global perspective.
The symposium concluded with a panel discussion on ‘Food Reformulations for Healthier Choices, Diet and Lifestyle Management’, focusing on the role of multiple stakeholders in shaping a science-based regulatory framework for a robust food system.