The first edition in the APAC regional series will kick off with a presentation from Juan Aranols, Chief Executive Officer of Nestlé Malaysia & Singapore Region. Juan will cast his expert opinion across the healthy formulation space, including the latest insights into the firm’s plant-based developments. With consumer interest in healthier foods and beverages on the rise, one of the region's largest F&B firms Nestle Malaysia is also innovating to create tastier and healthier product options. In this presentation, Nestle Malaysia and Singapore CEO Juan Aranols shares the firm's Nutrition, Health and Wellness strategy guiding its product innovation strategy, as well as how it is responding to rising trends in the region such as dairy-free and plant-based to fulfil consumer demand for such products.
Some key takeaways will include:
- How sodium and sugar reduction are being implemented across Nestle brands
- How Nestle Malaysia is leveraging R&D in its product innovation, reformulation or fortification
- Key learnings and experiences from the firm's recent venture into the plant-based products space, including overcoming solubility and textural challenges
We will then continue the session with a presentation from Ai Tsing Tan, Director, Innovation - Asia Pacific at Ingredion on Elevating Eating Experiences To Meet Consumers’ Lifestyle Priorities . Ai Tsing will detail on health and taste—two factors that strike a chord with consumers as they prepare their shopping lists. In Asia Pacific, Ingredion's proprietary research indicates that consumers are actively demanding healthier versions of the same products they usually purchase, with one condition: there should be no compromise on flavour, texture and mouthfeel. Consumers are also willing to pay more for certain categories of products, including ones that have low sugar and low sodium claims. Therein lies the challenge for many food and beverage manufacturers in the region—how can the "healthier" demand for less sugar, less sodium and less calories be met while delivering the indulgent textures and mouthfeel that consumers crave? Ai Tsing will detail the holistic solution, one that takes into account regional trends and evolving consumer demands while tapping into a long history of formulation expertise.
The presentation will be followed by a presentation from Jodell Jiang, Technical Category Manager at Cargill, titled Functional System Solution for Plant-based Barista Milk . Jodell will detail how consumers are looking for healthier choices in their everyday indulgences, but they are not willing to compromise on overall taste, mouthfeel and texture. Many consumers drink gourmet coffee daily and are seeking heathier plant based dairy alternative in their cappuccinos and lattes. But plant protein can lack the rich creamy texture and structure that dairy milk provides in terms of foamability and stability. Jodell will detail how Cargill’s solutions can overcome these challenges.
We will then wrap up with a 45-minute panel discussion and audience Q&A chaired by Pearly Neo.
The panelists for this session are:
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