Cereal Products: What assets to accelerate the plant-based transition of meals?
Abstract
Summary of the SFN Workshop in Partnership with Panzani, Held Online on Thursday, June 5, 2025. This session was held digitally on June 5, 2025. All conference recordings are freely available on the SFN website at the following address: https://sfnutrition.fr/workshop-de-la-sfn/. A summary is presented here. Cereal products have been consumed since antiquity and are an important component of the Mediterranean diet (Bach-Faig et al, 2011). The Mediterranean diet is considered a model of sustainable eating due to its health benefits, its social and cultural food identity, its potential for territorial development, its lower environmental impacts, and its contribution to biodiversity conservation (Lorca-Camara et al, 2024). Furthermore, recommendations from the EAT-Lancet report and various international organizations – the Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the United Nations (UN) – emphasize the need for a transition toward more sustainable diets, based on reducing the consumption of animal proteins in favor of plant proteins. This summary on cereal products reflects the presentations from the webinar on (i) the health impact of glycemic index and glycemic response, (ii) their relevance as carriers of proteins with a focus on pasta, and (iii) the combined nutritional and environmental impact of pasta-based dishes.
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BibTeX
@article{chisbert2026cereal,
title = {{Cereal Products: What assets to accelerate the plant-based transition of meals?}},
author = {Maëliss Chisbert and Julie-Anne Nazare and Pauline Pinel and Claire Bourlieu-Lacanal and Valérie Micard and Matthieu Maillot and Elisabeth Pais-da Silva and Marie-Josephe Amiot and Béatrice Morio},
journal = {Cahiers de Nutrition et de Diététique},
year = {2026},
month = sep,
doi = {10.1016/j.cnd.2025.12.001},
url = {https://hal.science/hal-05772823v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Cereal Products: What assets to accelerate the plant-based transition of meals?
AU - Maëliss Chisbert
AU - Julie-Anne Nazare
AU - Pauline Pinel
AU - Claire Bourlieu-Lacanal
AU - Valérie Micard
AU - Matthieu Maillot
AU - Elisabeth Pais-da Silva
AU - Marie-Josephe Amiot
AU - Béatrice Morio
PY - 2026
DA - 2026/09/30
JO - Cahiers de Nutrition et de Diététique
DO - 10.1016/j.cnd.2025.12.001
UR - https://hal.science/hal-05772823v1
AB - Summary of the SFN Workshop in Partnership with Panzani, Held Online on Thursday, June 5, 2025. This session was held digitally on June 5, 2025. All conference recordings are freely available on the SFN website at the following address: https://sfnutrition.fr/workshop-de-la-sfn/. A summary is presented here. Cereal products have been consumed since antiquity and are an important component of the Mediterranean diet (Bach-Faig et al, 2011). The Mediterranean diet is considered a model of sustainable eating due to its health benefits, its social and cultural food identity, its potential for territorial development, its lower environmental impacts, and its contribution to biodiversity conservation (Lorca-Camara et al, 2024). Furthermore, recommendations from the EAT-Lancet report and various international organizations – the Food and Agriculture Organization (FAO), the World Health Organization (WHO), and the United Nations (UN) – emphasize the need for a transition toward more sustainable diets, based on reducing the consumption of animal proteins in favor of plant proteins. This summary on cereal products reflects the presentations from the webinar on (i) the health impact of glycemic index and glycemic response, (ii) their relevance as carriers of proteins with a focus on pasta, and (iii) the combined nutritional and environmental impact of pasta-based dishes.
SN - 0007-9960
ER -