Our sister publication FoodNavigator is putting nutrition forward food and drink center 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 2023 will take a deep dive into core themes, including reformulation. Under this banner, we’ll be putting Better-For-You Beverages in the spotlight with a panel discussion boasting industry experts.
Panel discussion: Better-For-You Beverages
Better-for-you beverages are set to play an increasingly important role in tomorrow’s drinks market. From fortification to flavor, low-no alcohol and low-sugar, what are consumers looking for? We’ll examine how innovation is shaping the drinks of tomorrow and ask how the sector can communicate the science behind better-for-you beverages.
- Romain Quillot, CEO, Humble+
- Ananda Roy, senior vice president, CPG Growth Insights, IRI Worldwide
- Freya Twigden, founder, Fix8 Kombucha & Fibe Prebiotic Soda
- Roberto Vanin, founder, chief R&D & quality officer, CEO, Bolle
At the event, we’ll also hear from Rakesh Sharma, R&D Director, Europe Sustainability and NWE Foods at PepsiCo talk us through the company’s Pep+ agenda, including its European ambition to cut the average level of added sugar in its soft drinks by 50%.
Functional ingredients and their role in boosting mental and physical wellbeing will also be discussed by Eoin Keenan, founder and CEO at CBD drink brand Goodrays, and Prof David Nutt, co-founder, GABA Labs/SENTIA Spirits.
And it’s not all about beverages, 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 favor 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 personalized dietary advice and consultation, to AI that can help reformulate products further and faster, we’ll analyze 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?
Positive Nutrition will bring 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 program, 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.