Agri-Food Industry Strategies for Healthy Diets and Sustainability

<p>Section I: Introduction<br>1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives <br>2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds</p> <p>Section II. Reduction of caloric intake<br>3. Strategies to reduce lipid consumption<br>4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids<br>5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener</p> <p>Section III. Salt reduction and development of new foods<br>6. Current and future strategies to reduce salt consumption<br>7. Edible whey protein films and coatings added with prebiotic ingredients</p> <p>Section IV. Labelling, nutritional education and new strategies  <br>8. Labelling and nutritional education<br>9. Nutrigenomics and public health<br>10. Nutrition, public health politics and dietary tools</p> <p>Section V. Sustainability and public health: Use of waste and by-products <br>11. Valorization of waste and by-products from the food industries through the use of innovative technologies</p>