At the end of the month, FoodNavigator will throw a spotlight on innovation approaches to food and drink at Positive Nutrition: Healthy Innovation for the Mass Market. The face-to-face event will run over three days (29-31 March) in central London.
We are thrilled to offer a unique discount code to our loyal FoodNavigator readers, who will benefit from 25% off the ticket price with the code FNREADER25
Delegates will hear keynote presentations and fireside chats from PepsiCo, Nomad Foods, Piccolo, The Kraft Heinz Company, GenM, Danone North America, and Alexandra Rose Charity, amongst others.
Prepare yourselves for a jam-packed agenda spread over three days, as we bring together a host of experts from dieticians and nutritional scientists to food entrepreneurs and big brands, and examine how the latest nutritional science and technology can meet evolving consumer demands.
Topics covered include reformulation approaches to a range of categories, including better-for-you snacks. We’ll examine how innovation is shaping the drinks of tomorrow – from collagen-infused water to alcohol-free beverages – and put plant-based under the microscope as we ask how the next wave of meat- and dairy-free products can reinvigorate excitement in the sector.
The role of functional ingredients in boosting mental and physical wellbeing is another big topic in nutrition forward formulation, and one we’ll explore through the lens of food as medicine. How food and beverage makers are targeting specific age groups, from infants to ageing populations, will be examined as we ask how brands can better cater to age-related needs.
Being an in-person event, we’ve packed the agenda with quality networking opportunities for you to connect with your peers and discuss the innovation opportunity presented by healthy innovation for the mass market.
Highlights include a welcome reception at the venue, a social evening out in central London, and networking lunches.
Over three days Positive Nutrition 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?