From the newest improvements in pre-, pro-, and now post-biotics, to plotting the subsequent 10 years in plant-based proteins (what’s subsequent past soy, pea, and wheat?), to the newest developments in wholesome drinks, FoodNavigator-USA’s digital Positive Nutrition occasion explores how producers can faucet into demand for meals that positively contribute to well being and wellbeing.
On this 12 months’s occasion, that includes webinars throughout North America, Asia Pacific (APAC), and Europe, editors at FoodNavigator-USA (Americas), FoodNavigator-Asia (APAC), and FoodNavigator.com (Europe) will interact with established and challenger manufacturers, exploring every part from how greatest to feed the military of microbes that line our digestive tracts, to working with a extra various vary of crops that may drive the subsequent wave of plant-based innovation.
Right here’s our breakdown of the three North American sessions within the collection (look out for the classes marked ‘USA’) chaired by FoodNavigator-USA editor Elaine Watson and senior correspondent Mary Ellen Shoup.
All three USA classes start at 11am Central time, are FREE to attend, and can subsequently be obtainable on demand to all registered attendees. Click HERE to register for the webinars within the collection that curiosity you.
MARCH 17, 2022 Feeding the gut microbiome: from pre-, pro-, and postbiotics to resistant starch (USA)
Time: 11am-1.30pm Central time
Moderator: Elaine Watson, editor, FoodNavigator-USA
PART ONE: Probiotics, postbiotics, and fermented meals
FIRESIDE CHAT: What does a ‘wholesome intestine microbiome’ seem like? In dialog with Dr Miguel Freitas, VP scientific affairs, Danone North America
How far have we come since Jamie Lee Curtis first launched People to the idea of ‘good’ micro organism, and what are the important thing questions we nonetheless have to reply?
Presentation: Highlight on postbiotics, EpiCor
PANEL DEBATE: Probiotics, postbiotics, and fermented meals
This session will discover fermented meals, probiotics and postbiotics, taking a look at every part from the right way to construct a client model round probiotics, as to if fermented meals and yogurts include probiotics (spoiler alert: not essentially), and whether or not postbiotics, generally described because the ‘waste’ merchandise of fermentation, may open up new utility alternatives for meals and beverage producers.
- Tom First, founder and CEO, Tradition Pop
- Dr Bob Hutkins, Khem Shahani professor of meals science, College of Nebraska
- Todd Beckman, president and CEO, Verb Biotics
- Dr Justin Inexperienced, director of scientific affairs, Embria Well being Sciences (Cargill)
PART TWO: Prebiotic fibers and resistant starch
Presentation: Soluble corn fiber as a prebiotic, Dr Melissa Kaczmarczyk, principal scientist, Tate & Lyle International Vitamin
PANEL DEBATE: Prebiotic fibers and resistant starch in focus
Prebiotics, outlined by ISAPP as ‘a substrate that’s selectively utilized by host microorganisms conferring a well being profit,’ are lastly beginning to acquire traction in meals & beverage functions, with corporations exploring every part from inexperienced banana powder to Jerusalem artichoke, chicory root powder and resistant potato starch. However which prebiotics have stable science behind them, and the way do you speak to shoppers about them? Are you able to generate pleasure round an ingredient known as ‘resistant starch’ in a carb-wary meals tradition, and what sorts of claims resonate with consumers?
- Kara Landau, founder, Uplift Meals; diet adviser, International Prebiotics Affiliation
- Ben Goodwin, co-founder, Olipop
- Dr Shelley Balanko, SVP enterprise improvement, Hartman Group
- Dr Melissa Kaczmarczyk, principal scientist, North America, Tate & Lyle
- Jason Leibert, chief progress officer, Solnul
Click HERE to register.
MARCH 24, 2022 Plant-based protein in focus: from Pongamia to chickpeas (USA)
Moderator: Elaine Watson
Time: 11am-12.40pm Central time
FIRESIDE CHAT – Barley protein within the highlight. In dialog with Gregory Belt, founder and CEO, EverGrain, AB InBev
We meet up with Greg Belt to discover the dietary, technical and useful properties of barley protein, the place it sits within the broader plant-based protein phase (is it the subsequent soy or pea, or destined to be a extra area of interest participant?), the way it suits into the rising ‘upcycled’ meals financial system, and the right way to discuss it with shoppers.
Presentation: What makes pea protein probably the most enticing and sustainable plant protein ingredient? Dr Aurelie Mauray, market supervisor plant proteins Americas, Roquette
PANEL DEBATE: Plotting the subsequent 10 years in plant-based protein
The place is the plant-based protein market going, what’s new within the toolbox (from Nepra’s work on hemp to TerViva’s work on Pongamia), and are new plant-based choices all the time going to be a better promote for shoppers than among the extra unique new choices rising from Silicon Valley? We’ll discover all angles from science, funding, and formulation, to advertising and marketing.
- Dr Jim Astwood, CTO, TerViva
- Dr David Welch, CSO and co-founder, Synthesis Capital
- Dr Justin Shimek, CEO, Mattson
- Chadwick White, chief innovation officer and co-founder, Nepra Meals
- Roi Wurgaft, proprietor, Wurgaft Consulting and Improvement
- Dr Aurelie Mauray, market supervisor Americas, plant proteins, Roquette
- Panchali Chakraborty, technical director, savory & snacks, Givaudan
Click HERE to register.
MARCH 31, 2022 Healthy beverage trends: From sparkling water to functional wellness shots (USA)
Moderator: Mary Ellen Shoup, senior correspondent, FoodNavigator-USA
Time: 11am-12.30pm Central time
FIRESIDE CHAT: From regional model to nationwide beverage powerhouse. In dialog with Chris Corridor , CEO, Speaking Rain
Finest recognized for its Glowing ICE model, which propelled the corporate from a regional to nationwide beverage firm roughly a decade in the past, Speaking Rain has since expanded into quite a lot of different high-growth segments from its spin on vitality drinks with Sparking ICE +Caffeine (launched in 2018) to zero-sugar efficiency water TRE and alkaline water model Speak Rain AQA. Study concerning the distinctive path to market Speaking Rain has taken to develop into a powerhouse beverage firm with a various portfolio of useful and better-for-you choices.
Presentation: Giving your tasty drinks a wholesome makeover with collagen peptides. Florencia Moreno, world enterprise improvement supervisor well being and diet, Rousselot
PANEL DEBATE: What’s subsequent in better-for-you drinks?
Customers have taken well being and wellness into their very own fingers, and drinks are an enormous a part of that equation. Whether or not it’s swapping out soda for flavored glowing water or incorporating wellness photographs and juices with immunity-boosting components into their every day routines, shoppers are forming new and lasting habits in relation to their beverage selections. So, what precisely are shoppers on the lookout for in relation to their beverage choice and which merchandise and types match their evolving way of life selections? Hear from some class front-runners on how they’re capturing the subsequent better-for-you wave within the beverage class.
- Jennifer Christ, Supervisor, Meals & Beverage Analysis, Freedonia Group
- Nicole Bernard Dawes, Founder and CEO, Nixie Glowing Water
- Sherri Sparaga, Vice President of Enterprise Improvement, Vive Natural
- Casey Michael McCormick, Director of Product Innovation, Sweegen
- Florencia Moreno, International Enterprise Improvement Supervisor Well being & Vitamin, Rousselot
Click HERE to register.
Study extra about audio system HERE.
Checkout the Americas program HERE.
Register for the classes that curiosity you HERE.
