Today’s consumers aren’t just looking for food and drink to get energy. A more nuanced understanding of the relationship between diet and health is increasingly shaping consumer attitudes toward food.
So which ingredients offer the greatest potential in health and wellness? FoodNavigator’s upcoming digital summit Positive Nutrition 2024 explores how the latest nutrition science is impacting functional food and beverage trends. Ask if there are any.
March 14: Food as medicine
11am (Central European Time) Fireside chat
Linking functional ingredients and health claims to AI
As interest in functional foods grows, manufacturers want to stay ahead of the curve. But is traditional research still the best tool for identifying upcoming trends? In Israel, Tastewise is betting on AI-powered algorithms to do the work for them. CEO and co-founder Alon Chen outlines what’s hot and what’s not about functional foods and health claims, and the increasingly important role of AI in developing healthier products. Masu.
speaker: aron chenCEO and co-founder in taste
11:20am Panel discussion
Functional foods and beverages: Ingredients that promise health and wellness
From prebiotics to CBD to nootropics to collagen, new ingredients are appearing on food and beverage labels. Health-conscious consumers are driving the functional food trend, but the field is becoming crowded because “wellness” means different things to different people. We cut through the noise to ask what consumers want from functional foods and beverages and how best to meet those needs.
Speaker:
- susie mcarthur,COOTenacious Institute
- Kerensa BrosenSenior Project Manager, Food Digestion and Analysis; NIZO Food Research
- amy moringCEO and Co-FounderHunter & Gather
- Stephen Van Middlelem,Founder, FHIRST Living Soda
Positive Nutrition: Healthy Innovations for the Mass Market March 12-14
Over 3 days and 6 sessions. interactive broadcast series The industry is asking how it can leverage innovation to produce healthier food and beverages.
Food and beverage manufacturers are under more pressure than ever to deliver nutritious food to the mass market. At the same time, the concept of “health” is also changing. Where shoppers once focused on low fat, salt and sugar, today’s consumers want more.
Which better trends are resonating most with consumers? And how can manufacturers best fit this new future of wellness into mainstream categories, from snacks to drinks to ready-to-eat meals? Is not it?
positive nutrition It will be broadcast over 3 days March 12-14, 2024. Daily morning sessions begin at the following times: 11am (Central European Time) And from the afternoon session 3pm (Central European Time).
For more information on the program, speakers, or to register, please visit the Positive Nutrition homepage.
March 12, 2024
11am (CET) – Reformulation and fortification: Changing trends for healthier foods
‘Unhealthy’ foods are in the spotlight and shoppers are looking for better-for-you alternatives. Food manufacturers face challenges as these same consumers are unwilling to compromise on taste. It’s about how we can remove the “bad” ingredients and add beneficial ingredients while keeping positive nutrition in mind.
3pm CET – Plant-based under the microscope
The plant-based market has grown rapidly over the past decade and is predicted to double in value by 2030. However, a recent dramatic slowdown suggests the category is not attracting shoppers’ attention. Health is the main driver behind decisions to reduce meat and dairy intake, but the plant-based category’s association with over-processing and “unclean” ingredients has tarnished its reputation. I wonder? How can manufacturers improve the nutritional credentials of plant-based milk and dairy products?
March 13, 2024
11am CET – Food as Medicine
Today’s consumers aren’t just looking for food and drink to get energy. A more nuanced understanding of the relationship between diet and health is increasingly shaping consumer attitudes toward food. So which ingredients offer the greatest potential for health and wellness? Hear how the latest nutrition science is influencing trends in functional foods and beverages.
3pm CET – Personalized nutrition: Using data to help you eat healthier
The development of personalized nutrition, where personalized dietary advice is provided based on genetic, environmental, and lifestyle factors, is progressing rapidly. The market is predicted to grow to over $16 billion by 2027. From measuring blood sugar response to microbiome diversity, how is this new field expected to evolve? Will personalization be a boon for the masses?
March 14th
11am CET – Children’s Meals
Europe continues to suffer from high levels of childhood obesity. However, as our understanding of the importance of early childhood nutrition increases, so too does the opportunity for manufacturers to meet demands for health and functionality. How can the best companies in the industry support caregivers and babies during their first 1,000 days so children can build a healthy future?
3pm CET – Free From
The free-from category is changing shape as more people adopt dietary restrictions. These days, consumers are avoiding not only the common allergens gluten and shellfish, but also other widely used ingredients, from soy to nuts to dairy. As more and more people eliminate popular ingredients from their diets, what opportunities are opening up in the free space?
