FoodNavigator is thrilled to announce that Positive Nutrition: Health Innovation for the Mass Market will be returning for its fourth year. Over three days and six sessions, the free-to-attend interactive broadcast series will ask how industry can leverage innovation to produce healthier food and drink.
Food and beverage manufacturers are under more pressure than ever to deliver nutritious food for the mass market. At the same time, the concept of ‘healthy’ is changing. Where once shoppers were laser focused on low fat, salt and sugar, today’s consumer want that and more.
Which better-for-you trends are resonating most with consumers? And how can manufacturers best align this new future of wellness to mainstream categories, from snacking to drinks and convenience food?
Positive Nutrition will be broadcast over three days 12-14 March 2024. Each day the morning session will run from 11am CET to 12:30 CET and the afternoon session from 3pm CET through to 4:30pm CET.
We are thrilled to announce the first wave of speakers, which include:
- Dr Sara Colombo Mottaz, head of medical and regulatory affairs, Nutrition Strategic Business Unit, Nestlé
- Paul Whitehouse, director, scientific affairs, Upfield
- Alon Chen, co-founder and CEO, Tastewise
- Marc Coloma, CEO, Heura Foods
- Matt Goddard, director, Organix
For more information on the programme, speakers, or to register, visit the Positive Nutrition homepage.
12 March 2024
11am CET – Reformulation & Fortification: Changing Trends in Healthier Foods
‘Unhealthy’ foods are in the spotlight, with shoppers wanting better-for-you alternatives. With these same consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can ‘baddies’ best be removed, and beneficial ingredients added, with positive nutrition in mind?
3pm CET – Plant-Based Under the Microscope
The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But the recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy intake, is the plant-based category’s associations with overprocessing and ‘unclean’ ingredients muddying its reputation? How can manufacturers improve the nutritional credentials of plant-based milk and dairy?
13 March 2024
11am CET – Food as Medicine
Today’s consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the latest nutritional science is informing functional food and beverage trends.
3pm CET – Personalised Nutrition: Tapping into Data for Healthier Diets
Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected to evolve? Can personalisation ever prove a boon for the masses?
14 March
11am CET – Food for Kids
Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the first 1,000 days, and help set kids up for a healthy future?
3pm CET – Free-From
The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of people eliminate popular ingredients from their diets, what opportunities are opening up in the free-from space?
If you are a finished product brand, or work in academia or a government institution and would like to explore speaking opportunities, please contact [email protected]
