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Wednesday March 16, 2022 | 3pm CET
Plant-based potential: Innovation, diversification and new protein sources
From seaweed to fungi, new protein-rich ingredients leveraging sustainable raw materials are rapidly emerging. Nevertheless, two-thirds of food production still relies on just nine food crops. We unpick the benefits that diversifying protein sources brings - from human health gains to sustainability and unlocking innovation potential – and profile the protein sources that could power the next wave of plant-based.
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Wednesday March 23, 2022 | 3pm CET
Eat yourself well: Gut health and immunity
The microbes in our guts help maintain our immune systems and overall health. Awareness of this link continues to gain ground in the wake of COVID-19. But how can we feed our ‘good’ gut microbes? This is an especially important question as we age, and the diversity of our microbiome naturally declines. Join us as we profile approaches to gut health, from fermentation to fibre, pre- and probiotics to polyphenols, and whole-to ancient grains.
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Wednesday March 30, 2022 | 3pm CET
The future of clean label? Naturally healthy functional formulations
We have seen an up-tick in the number of people who expect the food and beverages they consume to naturally deliver functional benefits, from immunity and mood to sleep and energy. Clean label, plant-based adaptogens and botanicals provide a unique opportunity for brands to develop disruptive new products and deliver significant breakthroughs in nutrition. We profile innovative approaches to on-trend clean label ingredients, from tea infusions and botanical extracts to functional fruit powders and superfoods like baobab, elderberry and Ashwagandha.
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