FoodNavigator is placing the link between diet and population health in the spotlight this March when it hosts its first face-to-face Positive Nutrition conference. Transitioning the format from a digital to a physical event, we’ll be offering the same high-quality content with deeper networking and engagement opportunities.
Over the course of three days (29-31 March), FoodNavigator journalists will be joined by a host of experts from dieticians and nutritional scientists to food entrepreneurs and big brands to examine how the latest nutritional science and technology can meet evolving consumer demands. Our exciting line-up of speakers will be looking to the future of wellness across mainstream categories including snacking, drinks, and convenience food.
We are proud to announce that the first batch of speakers has now been confirmed. Highlights include:
- Miguel Freitas, VP of Scientific Affairs at Danone North America, is going to talk us through the links between diet, the microbiome and health. A strong body of scientific evidence suggests healthy gut bacteria can support factors from physical to mental health. How is this growing awareness supporting F&B innovation?
- Louis Bedwell, Co-Founder and Managing Director of Mission Ventures, will be bringing his experience of accelerating entrepreneurial ideas to the table as we discuss the opportunity to build better-for-you brands that meet the needs of young people.
- Matt Done, General Manager of Planted, will talk about the role of plant-based innovation in supporting positive nutrition as we address concerns that the category is swapping out one ultra-processed product with another.
- Rakesh Sharma, R&D Director at PepsiCo, will talk us through the role of innovation and reformulation as the snacks-to-beverages giant works to transition its portfolio towards healthier alternatives.
Positive Nutrition 2023 includes a dynamic content agenda covering five core themes:
Session 1: Rethinking Reformulation
Nutritionists have been encouraging us to eat more fruit, veg and whole grains for decades - but this approach has failed to tackle issues like obesity. Reformulation and innovation are therefore key to securing a healthier and more sustainable future for food. In this session, FoodNavigator journalists will be joined by an expert line-up of speakers to discuss how public health challenges can be met by leveraging technical advances and ingredient innovation. What will healthier products look like in 2023 and beyond?
Session 2: Plant-Based Potential
Most of us need to increase the plant-based content of our diet to meet government-backed recommendations like the Eatwell Plate. But with the term ‘plant-based’ being stretched to include anything from ultra-processed burger patties, to bakery products and vegan nuggets, is there a risk that the plant-based category is falling fowl of health-washing? How can innovation in the plant-based space ensure products are delivering nutritionally dense, clean label products that also meet the organoleptic expectations of consumers?
Session 3: Food as Medicine
Between dietary interventions that promise to help reverse the onset of NCDs like obesity and a rejection of ‘diets’ in favour of wellness maintenance and body positive weight management, a more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food – and the innovation strategies of the brands that serve them. But, looking beyond the hype, what ingredients and strategies are truly delivering in this area? And how can the benefits be communicated?
Session 4: How Tech is Transforming Wellness and Diet
Digital technological developments are having a profound impact on what we eat. From digital apps that promise personalised dietary advice and consultation, to AI that can help reformulate products further and faster, we’ll analyse what the digital revolution means for positive nutrition and population health.
Session 5: Lifecycle Nutrition
The nutrients we need change dramatically as we age. From tot to teen, zoomers to boomers, our bodies need very different diets to support wellness. What innovation opportunities does the deepening understanding of lifecycle nutrition offer and how can the food industry meet the segmented needs of the mass market?
We’ll be bringing together stakeholders from industry, academia and civil society to profile the latest in nutritional science and discuss why good food is good business. Alongside the informative and interactive content programme, the three-day event will be packed with quality networking opportunities for you to connect with your peers and discuss the innovation opportunity presented by healthy innovation for the mass market.
For more information or to register, click HERE. Book before 3rd February to benefit from the early bird discount.