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.
A strong food safety ecosystem, underpinned by solid science and evidence, is vital to building the foundation for a sustainable future that delivers improved livelihoods and safe, affordable, nutritious diets for all. The role of a science-based approach in policy decision-making is of key importance in setting up a strong regulatory framework catering to the emerging needs of the food safety system in Sri Lanka.
The Ceylon Chamber of Commerce is organising a series of Public-Private dialogues in 2024, aiming to unlock expert deliberations, share knowledge, and bring in global perspectives on various facets of food safety and reformulations, and pave the way for actionable insights that meet the needs of the country.
Elaborating on the impetus for these dialogues, Secretary General and CEO of the Ceylon Chamber Mr. Buwanekabahu Perera noted that ‘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.’
Mr. Matt Kovac, CEO of Food Industry Asia added that ‘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’.
Professor Terrence Madhujith from the Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya delivered the Keynote address at the Symposium. Technical sessions were led by Dr. Renuka Jayatissa – Vice Chancellor and Head, Faculty of Food and Nutrition, International Institute of Health Sciences Multiversity, Ms. Jie Ling, Senior Regulatory Affairs Executive from Food Industry Asia Mr. Sanjay Dave, International Food Safety Consultant for FAO/WHO, and Dr. Ashley Roberts, global expert in Toxicology.
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.