Food as medicine: Danone, Five Seasons Ventures, and SRSLY talk food for body & mind at Positive Nutrition 2023
FoodNavigator is putting nutrition-forward food and drink centre stage at Positive Nutrition: Healthy Innovation for the Mass Market. The face-to-face even will run 29-31 March in central London.
Over three days, Positive Nutrition will take a deep dive into five core themes, including Food as Medicine. Our full list of speakers can be found here, and further details on the programme here.
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?
The session will kick off with a panel discussion: Food for Body & Mind: How Functional Ingredients Can Boost Mental and Physical Wellbeing.
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing, as well as benefits around sleep, stress, and relaxation. FoodNavigator journalist Oliver Morrison will ask how the latest nutritional science and developments in areas like digestive health and the gut-brain axis are shaping out understanding. Can these benefits be delivered in everyday food and beverage formats?
Panellists include:
- Eoin Keenan, founder and CEO, Goodrays
- Eléonore Lafonta, senior associate, Five Seasons Ventures
- Prof David Nutt, co-founder, GABA Labs/SENTIA Spirits
From there, we’ll be hearing from Prof John Draper, head of Food, Diet & Health Group at Aberystwyth University in Wales who will talk us through innovation centred on demonstrating nutritional quality and beneficial functionality: The Future Foods Concept.
Prof Draper will explain why he believes information relating to validated nutritional quality, rather than estimated nutrient content, will provide an objective driver for the development of healthier foods.
The next panel discussion, Fad or Fab? From Keto to Paleo and Low Carb Diets, will see trending diets put under the microscope: from keto to raw, carnivore, raw, and intermittent fasting. These diets are plastered over social media and a sizeable number of consumers are taking note. But are they based on junk or science? FoodNavigator will ask our panellists whether they truly offer long-term opportunities for food and beverage innovators.
Panellists include:
- Louisa Mesquita Bakker, founder, Funky Fat Foods
- Alvaro Cuesta, founder and CEO, Food in the Box
- Amy Moring, co-founder, Hunter & Gather
- Andy Welch, founder and CEO, SRSLY
We’ll round out the Food as Medicine session with Miguel Freitas PhD, VP Scientific Affairs at Danone North America who will talk us through how evolving science and consumer understanding of biotics and the gut microbiome are shaping food innovation.
Delegates will learn about the science behind biotics and the gut microbiome, and their connection to overall human health. Freitas will also discuss current food and beverage innovation and best practices for accurately translating the science and various product benefits.
But it's not all about food as medicine, over three days Positive Nutrition 2023 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 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?
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 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.
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?
We’ll be bringing together stakeholders from industry, academia and civil society into one room to throw a spotlight on the latest in nutritional science and highlight the business opportunities in nutrition forward food. Alongside the informative and interactive content programme, the three-day event puts emphasis on quality networking opportunities for you to connect with your peers and discuss innovation opportunity presented by healthy innovation for the mass market.
Book before Friday 24 February to benefit from the early bird discount. For more information or to register, click HERE.
