Food innovation is the development and commoditization of new food products, processes, and services. Right now, it’s happening rapidly. Food and beverage companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting, and unique, but also sustainable.

Beyond the immediate concerns related to Covid-19, the F&B industry faces many challenges related to the sourcing of ingredients, sustainable production processes and the need to offer healthy diets to a global population that is expected to reach 10 billion by 2050. Thus 2021 may therefore offer an opportunity for a greater shift towards utilising more sustainable processes and developing new ingredients.

At our Excellence in Food Innovation forum you will have an opportunity to learn about:

• Consumer demands and expectations for increased food nutritional value and healthier food generally
• The massive disruption of the plant-based revolution
• Best practice in the practicalities of a food innovation R&D framework
• Labelling strategies and compliance
• Personalised nutrition
• Increased global demands for sustainability
• Developing technologies for process and performance optimisation of food innovation
• Increasing consumer engagement across the entire R&D lifecycle
• New product promotion and distribution
• New and exciting ingredients