Webinar Abstracts/Notes

19. Salt Reduction

Salt reduction offers an important opportunity to improve population health. In the UK alone, if consumers cut their daily intake from the average 8.1g a day to the recommended 6g a day it would reduce strokes by 22% and heart attacks by 16%.
So what is the industry doing to combat our addiction and prove it is worth its salt?

16. Discussing the next big Mega Trend (Podcast)

Not long after probiotics became the big buzzword, prebiotics became a thing. More recently, postbiotics have begun circulating – and are now slated to be the next mega trend.

Probiotics are the ‘good’ bacteria that colonise the digestive system and support many functions of the immune system. Prebiotics essentially feed probiotics, helping them survive and reproduce through the process of fermentation.

Now, there’s an emerging fascination in postbiotics, which are the byproducts of probiotic bacterial fermentation, essentially, the ‘waste product’ that is left behind when microbiota feed on certain types of fibre molecules in order to thrive.

In NPD circles, the excitement comes in being able to use bacteria in harsh processing and non-traditional applications such as baked goods and snacks. According to ADM, postbiotics offer the flexibility to be incorporated into food and beverage matrixes, since they are easy to standardise and store and have a longer shelf life.

Recent research is showing that postbiotics might play an essential role in gut health, particularly in conditions like diabetes, side effects due to obesity, irritable bowel syndrome (IBS), leaky gut syndrome and skin problems like acne, among others.

World’s first postbiotic targeting visceral fat reduction

This is gaining more recognition as consumer’s focus becomes more sharpened on the microbiome and its significance in overall wellbeing.

A leader in the microbiome field, ADM has conducted intensive research to develop a proprietary range of microbiome modulators that impact a broad span of health and wellness needs.

The company’s heat-treated BPL1 is the world’s first postbiotic targeting visceral fat reduction and metabolic health and retains its functionality even in a heat-treated state. It can be used in all food and beverage applications without limitation – to add the healthy weight and metabolic properties.

BakeryandSnacks chats to June Lin, global VP of Marketing, Health & Wellness at ADM to find out more about its award-winning Bifidobacterium lactis ​probiotic and what makes the HT-BPL1 postbiotic.

Lin delves into the company’s groundbreaking probiotic, which is supported by clinical research for body mass index. BPL1 is actually a unique strain, as it is available as a live probiotic and also as a heat-treated postbiotic that retains functional benefits in the form of reduced waist circumference reduction.

Heat treated, HT-BPL1 does not contain live microorganisms and is much more tolerant to heat, making it ideal for use in products like snacks or baked goods, giving producers the opportunity to capitalise on snowballing consumer demand for metabolic health solutions in a wide variety of applications and convenient formats.

10. Ancient grains and forgotten crops: the food for the future? (Podcast)

Millet, sorghum, buckwheat, amaranth… Are these exotic sounding crops a realistic solution to the world’s food crisis?

9. Snack Bar Trends: Raising the Bar in a Crowded Market

From protein bars for kids, to high-fat, ultra-low carb keto’ bars, to collagen-infused bars, the nutrition bar category is constantly evolving to reflect new trends. So how can brands punch above their weight, how can retailers merchandise products more effectively, what non-traditional channels hold the most potential, and what ingredients and diet trends are gaining traction?

8. How immunity-boosting ingredients can create personalized dairy products that consumers need and want (by IFF)

Amid the pandemic, many worried consumers have been searching for ways to boost their immune system. According to a study from global market research firm Mintel, that reality has spiked interest in foods and beverages with a little extra — immunity-boosting ingredients. Dairy products feature by virtue of being a protein source. So how can dairy ingredients support the immune system? The marketing and science experts at IFF have taken on the mission of helping you to bring consumer-winning products to life. See how consumers perceive the topic of immunity and related ingredients and get inspired by our new concepts and ideas to answer the demand for immune health for different target groups

7. Sustainable PET packaging innovation for brand differentiation & competitive advantage

During this webinar, we’ll look at what’s going on in the food, home & personal care markets. Particularly, since Covid-19 has fundamentally changed the way we consume and shop. With an ever-increasing number of specialty product shapes, sizes and SKUs, innovating whilst keeping up with consumer demands can be a challenge.

Research firm Mintel will update you on the market followed by a deep dive into sustainable PET packaging innovation. Plus, converter Amcor, whose customers include Unilever & Procter & Gamble amongst others, will share their experience with Sidel’s advanced blowing solutions. 

6. Hitting the sweet spot

The coronavirus pandemic – and the higher mortality rate among obese and overweight individuals – has served to bring the obesity crisis further into the spotlight. It has spurred European regulators into action, prompting the likes of the UK and Germany to take a tougher stance in the war against our growing waistlines. Reformulation and innovation are crucial tools. FoodNavigator examines the innovative approaches food manufacturers are taking to the reduction of sugar.

5. Plant protein: Development and diversification in plant-based analogues

The plant-based category is witnessing buoyant growth, boosted by health, environmental and animal welfare concerns. To meet the protein needs of the growing global population within finite planetary boundaries – and to reap the population health benefits of incorporating more plant-based food into our diets – plant-based innovators are formulating analogue products that fit easily into the consumption patterns of a growing cohort of flexitarian consumers.

4. Three Steps to Making Plant-Based Proteins Taste Great

In its webinar, flavoring experts at Symrise reveal consumer insights, protein challenges and taste opportunities that drive culinary preference in plant-based foods.

Learn in 3 steps how Symrise harnesses the power of nature to convert foreign notes into superior taste that convinces the ever-growing number of flexitarians.

  1. Turning foreign notes into balanced profiles
  2. Delivery mouthfeel and juiciness
  3. Create signature taste

Our experts will take you on a journey through the spectrum of flexitarians and sensory properties of proteins. They will disclose how they combine the best of nature with the best of science to meeting the consumer needs for clean and clearer labelings.

3. Less is More (by Leatherhead Food Research)

Consumer attitudes towards alcohol are changing. With health and wellbeing becoming a higher priority, consumers across the world are seeking out products to fit their changing lifestyle. Join Adam Fenton and Jenny Arthur from Leatherhead Food Research as they discuss changes in consumer attitudes and how industry needs to respond. This webinar pulls upon new data from Leatherhead’s recent global survey; exploring shifts in consumption and preferences for low/no alcohol beverages, new ingredients and what consumers want to see more of in the future.

2. From Food Safety Silos to a Food Safety Culture (by ADROIT)

The FDA’s New Era in Food Safety Initiative has brought sharp attention to the fact that food safety systems and processes should be an integral part of how companies do business. Today’s reality shows a siloed set of food safety processes that enable companies to “be in compliance.”  The “pass to ship” mentality drives a company towards leaving the responsibility solely on the food safety team. Rather, it should be a joint responsibility with the business process teams. A true food safety culture can only take hold if business process teams integrate food safety into their ongoing workflow with real time leading indicators of food safety.

1. Plant-based dairy alternatives landscape and its technical challenges (By DuPont Nutrition & Biosciences)

With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key. There are a lot of products for consumers to choose from, and it’s more difficult than ever to stand out.

Key learning points:
1. Trends in dairy alternatives and actual market situation
2. Improve/adjust fermented plant-based products nutritional profile
3. Use probiotic to set your fermented product apart from the rest of the market
4. Cleaner label is possible.

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