The free-from class is altering form as an increasing number of individuals comply with restricted diets. Nowadays customers usually are not solely turning away from widespread allergens gluten and shellfish, but in addition different extensively used substances from soy to nuts and dairy.
As an growing variety of individuals remove widespread substances from their diets, what alternatives are opening up within the free-from area?
At FoodNavigator’s upcoming digital summit Constructive Vitamin 2024, we’ll search to reply this and extra…
14 March: Free-From
15:00 CET Fireplace chat
Free-from: Who’s avoiding what meals, and why?
A substantial proportion of adults actively reduce out sure meals sorts and substances from their food regimen, with information suggesting this pattern is much from abating. Understanding which meals are off the desk for customers is crucial to meals and beverage innovation, so who’s avoiding what and why?
Speaker: Nathan Ward, enterprise unit director, Kantar
15:20 Presentation
Creating the final word consuming expertise from free-from merchandise
We’ve all heard the saying, “we eat with our eyes first”, however what does that imply? Everybody is aware of style is necessary within the consuming expertise, however what in regards to the unconscious cues that start the method by first making a style expectation and engaging customers to decide on your product above the competitors on the shelf? How about these cues that help because the expertise goes on? Be a part of Lycored as they share the significance of the whole sensory journey from first sight to final chew, and introduce you to a set of substances that work collectively to create an unforgettably scrumptious consuming and consuming expertise whereas additionally offering the clear label attraction and free from help your customers want.
Speaker:
- Jennifer Elegbede, world meals & well being functions supervisor Lycored
15:40 Panel dialogue
The free-from innovation catering to allergic reactions and intolerances
As allergic reactions and intolerances to meals enhance, so too do alternatives for producers to cater to this rising cohort of customers. The chance could possibly be better nonetheless amidst rising urge for food for specialist diets, from carb- to grain-free. We study the evolving free-from aisle and ask how shopper demand is driving NPD.
Audio system:
- Mike Adams, head of product innovation, Campden BRI
- Kirsty Dingwall, founder & CEO, Angelic Free From
- Harri Kallioinen, senior vice chairman, analysis & growth, Valio
- Jennifer Elegbede, world meals & well being functions supervisor, Ingredion
Constructive Vitamin: Wholesome Innovation for the Mass Market 12-14 March
Over three days and 6 periods, the interactive broadcast collection will ask how trade can leverage innovation to provide more healthy foods and drinks.
Meals and beverage producers are underneath extra stress than ever to ship nutritious meals for the mass market. On the identical time, the idea of ‘wholesome’ is altering. The place as soon as customers have been laser centered on low fats, salt and sugar, right now’s shopper desires that and extra.
Which better-for-you developments are resonating most with customers? And the way can producers finest align this new way forward for wellness to mainstream classes, from snacking to drinks and comfort meals?
Constructive Vitamin shall be broadcast over three days 12-14 March 2024. Every day the morning session will begin at 11am CET and the afternoon session from 3pm CET.
For extra info on the programme, audio system, or to register, go to the Constructive Vitamin homepage.
12 March 2024
11am CET – Reformulation & Fortification: Altering Tendencies in More healthy Meals
‘Unhealthy’ meals are within the highlight, with customers wanting better-for-you alternate options. With these identical customers unwilling to compromise on style, meals producers have a problem on their palms: how can ‘baddies’ finest be eliminated, and helpful substances added, with optimistic diet in thoughts?
3pm CET – Plant-Primarily based Underneath the Microscope
The plant-based market has boomed within the final decade, with projections it’ll double in worth by 2030. However the latest dramatic slowdown suggests the class is just not hitting the mark with customers. With well being a serious driver behind choices to scale back meat and dairy consumption, is the plant-based class’s associations with overprocessing and ‘unclean’ substances muddying its fame? How can producers enhance the dietary credentials of plant-based milk and dairy?
13 March 2024
11am CET – Meals as Medication
At the moment’s customers usually are not turning to foods and drinks for power alone. A extra nuanced understanding of the connection between food regimen and well being is coming to form shopper attitudes to meals. So which substances provide biggest potential in well being and wellness? We ask how the most recent dietary science is informing useful meals and beverage developments.
3pm CET – Personalised Vitamin: Tapping into Information for More healthy Diets
Developments in personalised diet – whereby individualised dietary recommendation is obtainable primarily based on genetic, environmental and way of life components – proceed apace. The market is forecast to develop to over $16bn by 2027. From measuring blood sugar responses to microbiome variety, how is that this novel sector anticipated to evolve? Can personalisation ever show a boon for the lots?
14 March 2024
11am CET – Meals for Children
Europe continues to battle with excessive ranges of childhood weight problems. However as understanding across the significance of early years diet grows, so too does the chance for producers to satisfy calls for for well being and performance. How can trade finest help carers and infants within the first 1,000 days, and assist set children up for a wholesome future?
3pm CET – Free-From
The free-from class is altering form as an increasing number of individuals comply with restricted diets. Nowadays customers usually are not solely turning away from widespread allergens gluten and shellfish, but in addition different extensively used substances from soy to nuts and dairy. As an growing variety of individuals remove widespread substances from their diets, what alternatives are opening up within the free-from area?
