FoodNavigator is putting nutrition-forward food and drink centre stage at Positive Nutrition: Healthy Innovation for the Mass Market. The face-to-face event will run 29-31 March in central London.
Over three days, Positive Nutrition will take a deep dive into five core themes, including Plant-based Potential. Our full list of speakers can be found here, and the advance programme is available here.
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 including 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?
The session will kick off with a fireside chat between FoodNavigator journalist Flora Southey and Hélène Hervé, head of accelerating scale, international at The Kraft Heinz Company.
Part of The Kraft Heinz Company's strategy is to elevate beans, extending its portfolio into new categories and showcasing their multiple benefits. Join us as Kraft Heinz walks us through the nutritional benefits of beans.
Next up, we'll jump into a panel discussion: Plant-based – Healthy Hit or Ultra-Processed Flash in the Pan?
The plant-based category has extended its appeal through the development of products that mimic the organoleptic properties of meat and dairy. To produce a taste and texture that is akin to meat and dairy, significant levels of processing and additives like texturizers or emulsifiers are generally required. As a result, the sector faces mounting criticism from detractors who characterize it as ultra-processed and therefore ultra-unhealthy. With some the biggest drivers of purchase being taste, health and clean labels, is the industry striking the right balance?
- Rob Reames, VP Commercial, Planted
- Jeff Webster, Chief Visionary Officer, Hunter & Gather
- Julia Martin, Programme Manager and Scientific Lead, ProVeg Incubator
The next panel discussion, A Flexitarian Future: Extending the Appeal of Plant-Based through Next Gen NPD, will follow.
Innovation has been a key lever in mainstreaming plant-based products. However, there have been signs that the category is starting to stall, with commentators pointing to slowing sales and poor repeat purchase trends. What will the next wave of plant-based innovation look like – and will it reinvigorate excitement in the sector?
- Dr Renske Janssen, Project manager Protein Technology, NIZO
- Alan Iván Ramos, Founder & CEO, Libre Foods
- Hermes Sanctorum, Co-Founder & CEO, Paleo
- Jessica Thorne, Corporate Affairs Director, OCEANIUM
But it's not all about plant-based, over three days Positive Nutrition 2023 will take a deep-dive into 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 into one room to throw a spotlight on the latest in nutritional science and highlight the business opportunities in nutrition forward food. Alongside the informative and interactive content programme, the three-day event puts emphasis on quality networking opportunities for you to connect with your peers and discuss innovation opportunity presented by healthy innovation for the mass market.