Positive Nutrition Summit is here! A deep dive into healthy innovation for the mass market
After much anticipation, Positive Nutrition Summit 2023 is here. From Wednesday to Friday this week (29-31 March), we’ll be throwing the spotlight on innovative approaches to healthier food and drink at our inaugural face-to-face Positive Nutrition Summit.
It’s not too late to book your spot. We are offering a unique discount code to FoodNavigator readers – to take advantage, use the code FNREADER25 to benefit from 25% off the ticket price.
Remember, 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.
So, what should you expect from our three days of jam-packed Positive Nutrition content?
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 security a healthier and more sustainable future for food. In this session, we will examine how public health challenges can be met by leveraging technical advances and ingredient innovation.
- Rakesh Sharma, R&D Director – Europe Sustainability and NEW Foods, PepsiCo
- Flora Zwolinski, Senior Insight Manager, Lumina Intelligence
- Katia Merten-Lentz, Founder and Partner, Food Law Science & Partners
- Saquib Ramday, VP, Head of Category Development – Europe, Tate & Lyle
- Susan Gafsen, Founder and Director, Pep & Lekker
- Lauren Woodley, Group Nutrition Leader, Nomad Foods
- Midey Gonzalez, Global Innovation Director, Modulation, IFF
- Romain Quillot, CEO, Humble+
- Ananda Roy, Senior Vice President, CPG Growth Inisghts, IRI Worldwide
- Freya Twigden, Founder, Fix8 Kombucha & Fibe Prebiotic Soda
- Roberto Vanin, Founder, Chief R&D & Quality Officer, CEO, Bolle
Most of us need to increase the plant-based content of our diet to meet UK 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?
- Hélène Hervé, International Marketing Head, The Kraft Heinz Company
- Julia Martin, Programme Manager and Scientific Lead, ProVeg Incubator
- Rob Reames, VP Commercial, Planted
- Jeff Webster, Chief Visionary Officer, Hunter & Gather
- Renske Janssen, Project Manager, Protein Technology, NIZO
- Hermes Sanctorum, Co-founder & CEO, Paleo
- Alan Iván Ramos, Founder & CEO, Libre Foods
- Jessica Thorne, Corporate Affairs Director, Oceanium
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?
- Miguel Freitas, VP Scientific Affairs, Danone North America
- Eoin Keenan, Founder & CEO, Goodrays
- David Nutt, Chief Research Officer, GABA Labs
- Giancarlo Addario, Principal, Five Seasons Ventures
- John Draper, Head of Food, Diet & Health Group, Aberystwyth University / The Welsh Government
- Amanda Blanco, Brand Manager, Funky Fat Foods
- Alvaro Cuesta, CEO, Youniq Health
- Amy Moring, Co-founder, Hunter & Gather
- Andy Welch, Founder & CEO, SRSLY Low Carb
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.
- Katherine Appleton, Professor, Bournemouth University
- Alvaro Cuesta, CEO, Youniq Health
- Sarita Ribeiro, CMO, Foodpairing
- Juan Londono, Co-founder & COO, Yeasty
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?
- Rosie Henderson, Senior Marketing Manager, Piccolo
- Hannah Dakin, Operations Project Manager, Alexandra Rose Charity
- Katy Askew, Managing Director, IFIS Publishing
- Louis Bedwell, Co-founder & Managing Director, Mission Ventures
- Kimberley Howard, Commercial Semiotician, VERVE
- Lou Antonio Matera, Founder & CEO, Youth Sport Nutrition
- James Toop, Chief Executive, Bite Back 2030
- Heather Jackson, Co-founder, GenM
- David Risso, Senior Research Scientist – Global Nutrition, Tate & Lyle
- Louise Dye, Professor, University of Leeds
- Avi Roy, Co-founder, UDA
- Craig Rose, Founder & CEO, Seaweed & Co.
- Paula Varela, Senior Researcher – Sensory and Consumer Science, Nofima
We look forward to discussing all things Positive Nutrition in just a few days. The complete agenda is available to download here. To register, click here. See you there!