Scientific Committee
Helping you cut through food marketing with science you can trust.
Reading an ingredient list shouldn't feel like decoding a secret language. That's why Beni works with independent scientists whose research helps turn complex food labels into clear, trustworthy food scores.
Why a scientific committee?
Food labels are confusing by design, and the science of ultra-processing, additives, and the "food matrix" is evolving fast. Beni works with independent food scientists to make sure our scoring system stays rooted in evidence-based research and remains free from industry influence. Our committee reviews how we classify, score, and explain packaged foods, helping us stay transparent, accurate, and free of marketing influence.
Dr. Anthony Fardet
Senior Researcher · PhD in Human Nutrition
A food engineer and Doctor of Human Nutrition, Anthony has spent over 25 years researching the food–health interface. His work focuses on how food processing affects the matrix effect and overall health potential, and he has been a leading voice in defining and characterizing ultra-processed foods (UPFs). He champions a holistic approach to preventive nutrition, looking beyond single nutrients to the full context of how foods are grown, processed, and eaten.
Ultra-processed foods
Food matrix
Holistic nutrition
Sustainable diets
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Dr. Sylvie Davidou
PhD, Food Sciences · Food Product Formulation
Sylvie holds a PhD in Food Sciences and specializes in food rheology, ingredient behavior, and product formulation. Her research focuses on how ultra-processed foods can be identified through "markers of ultra-processing" — both additives and non-additive ingredients — across large-scale supermarket datasets.She has co-authored major studies analyzing tens of thousands of packaged products to map how processing markers show up across food categories, helping translate complex food science into practical, scalable classification tools.
Food formulation
Ingredient analysis
Food rheology
UPF classification
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How our committee helps
Our Scientific Committee brings together leading experts in nutrition, food processing, and public health to guide BENI's evolution. Their expertise helps transform complex scientific research into a practical framework people can trust.
Understanding the Challenge
From dietary inadequacy to the growing impact of ultra-processed foods, our experts examine the research driving today's most pressing nutrition challenges and the need for better consumer guidance.
Strengthening the Framework
Drawing on established models such as NOVA and SIGA, alongside holistico-reductionist approaches, the committee helps refine BENI's framework to deliver a more complete evaluation of packaged foods.
Driving Continuous Progress
As scientific understanding evolves, so does BENI. Ongoing collaboration and critical review help ensure our approach remains relevant, transparent, and aligned with the latest advances in nutrition science.
