The free-from class is altering form as increasingly individuals comply with restricted diets. As of late customers should not solely turning away from widespread allergens gluten and shellfish, but additionally different extensively used elements from soy to nuts and dairy.
As an rising variety of individuals remove fashionable elements 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 Hearth chat
Free-from: Who’s avoiding what meals, and why?
A substantial proportion of adults actively reduce out sure meals varieties and elements from their food plan, 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 last 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 vital within the consuming expertise, however what concerning the unconscious cues that start the method by first making a style expectation and attractive customers to decide on your product above the competitors on the shelf? How about these cues that assist because the expertise goes on? Be part of Lycored as they share the significance of the complete sensory journey from first sight to final chunk, and introduce you to a collection of elements that work collectively to create an unforgettably scrumptious consuming and ingesting expertise whereas additionally offering the clear label enchantment and free from assist your customers need.
Speaker:
- Jennifer Elegbede, international 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 might be larger nonetheless amidst rising urge for food for specialist diets, from carb- to grain-free. We look at 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 vp, analysis & growth, Valio
- Jennifer Elegbede, international 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 sequence will ask how business can leverage innovation to provide more healthy foods and drinks.
Meals and beverage producers are underneath extra strain than ever to ship nutritious meals for the mass market. On the similar time, the idea of ‘wholesome’ is altering. The place as soon as customers had been laser targeted on low fats, salt and sugar, right this moment’s shopper desires that and extra.
Which better-for-you developments are resonating most with customers? And the way can producers greatest align this new way forward for wellness to mainstream classes, from snacking to drinks and comfort meals?
Constructive Vitamin can 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 Traits in More healthy Meals
‘Unhealthy’ meals are within the highlight, with customers wanting better-for-you alternate options. With these similar customers unwilling to compromise on style, meals producers have a problem on their arms: how can ‘baddies’ greatest be eliminated, and useful elements 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 should double in worth by 2030. However the current dramatic slowdown suggests the class will not be hitting the mark with customers. With well being a significant driver behind selections to scale back meat and dairy consumption, is the plant-based class’s associations with overprocessing and ‘unclean’ elements muddying its status? How can producers enhance the dietary credentials of plant-based milk and dairy?
13 March 2024
11am CET – Meals as Drugs
At present’s customers should not turning to foods and drinks for power alone. A extra nuanced understanding of the connection between food plan and well being is coming to form shopper attitudes to meals. So which elements provide biggest potential in well being and wellness? We ask how the newest dietary science is informing practical meals and beverage developments.
3pm CET – Personalised Vitamin: Tapping into Knowledge for More healthy Diets
Developments in personalised diet – whereby individualised dietary recommendation is obtainable based mostly on genetic, environmental and life-style components – proceed apace. The market is forecast to develop to over $16bn by 2027. From measuring blood sugar responses to microbiome range, how is that this novel sector anticipated to evolve? Can personalisation ever show a boon for the plenty?
14 March 2024
11am CET – Meals for Children
Europe continues to wrestle 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 business greatest assist 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 increasingly individuals comply with restricted diets. As of late customers should not solely turning away from widespread allergens gluten and shellfish, but additionally different extensively used elements from soy to nuts and dairy. As an rising variety of individuals remove fashionable elements from their diets, what alternatives are opening up within the free-from area?
