Rethinking reformulation: PepsiCo, KIND and Nomad talk healthier products at Positive Nutrition Summit
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. We are thrilled to offer a unique discount code to our loyal FoodNavigator readers, who will benefit from 25% off the ticket price with the code FNREADER25
Over three days, Positive Nutrition will take a deep dive into five core themes, including Rethinking Reformulation. Our full list of speakers can be found here, and further details on the programme here.
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 security a healthier and more sustainable future for food. In this session, we will examine how public health challenges can be met by leveraging technical advances and ingredient innovation.
The session will kick off with fireside chat between Rakesh Sharma, R&D Director – Europe Sustainability and NWE Foods, PepsiCo and IFIS Managing Director Katy Askew.
How PepsiCo is Shifting its Portfolio Towards Better-For-You Snacks
As part of its Pep+ agenda, PepsiCo has said it wants to ‘fundamentally change’ how it does business for the betterment of people and planet. Nutrition is an important pillar of this strategy. ‘Positive choices’ can be offered by incorporating more diverse ingredients into new and existing products, the company believes highlighting the opportunity around ingredients like chickpeas, plant-based proteins and wholegrains. The group also plans to expand its position in the nuts and seeds category. Reformulation is also critical. In Europe, PepsiCo is committed to cutting the average level of added sugars in its soft drinks by 50% and building a $1bn portfolio of snack products rated B or better on the Nutri-Score scale by 2030. Join us to hear how innovation is unlocking healthy opportunities for PepsiCo’s business in Europe.
From there, we’ll hear from Flora Zwolinski, senior insight manager at Lumina Intelligence, who will unpick the big question: Do Consumers Want Healthier Choices? Before Katia Merten-Lentz, founder and partner at Food Law Science & Partners offers some tips on Preparing for Tougher HFSS Regulations.
Next up, we’ll move into a panel discussion on Reformulating HFSS, Without Sacrifice.
Reformulating HFSS, Without Sacrifice
Consumer desire to cut HFSS consumption – without compromising taste – coupled with hardening regulatory approaches to promotions, marketing and labelling continues to spur efforts to reduce the amount of fat, salt and sugar in portfolios. The good news is that innovative new R&D strategies and the onboarding of new ingredient solutions are unlocking new clean label opportunities to cut salt, fat or sugar without sacrificing taste. How far can these emerging technologies really drive HFSS reduction?
Panellists:
- Orlaith Danaher, nutrition manager, KIND
- Susan Gafsen, founder and director, Pepp & Lekker
- Flora Zwolinski, senior insights manager, Lumina Intelligence
- Saquib Ramday, VP, head of category development – Europe, Tate & Lyle
Lauren Woodley, group nutrition leader at Nomad Foods is up next, in conversation with Katy Askew to discuss Frozen Foods: Boosting Access to Affordable, Convenient Nutrition.
Frozen Foods: Boosting Access to Affordable, Convenient Nutrition
Frozen food giant Nomad Foods believes that the freezer aisle has a lot going for it. Nomad's range - which includes the likes of Birds Eye fish and Goodfellas pizza - are family-friendly, readily available and affordable. When it comes to nutrition, frozen foods retain their vitamin and mineral content, while fresh foods lose vitamins and minerals over time. But when it comes to ready-to-eat items from entrees to centre-plate protein and ready meals, the equation is a bit different. For instance, research demonstrates that a typical frozen pizza is nutritionally similar to a comparable option from a pizza franchise. So how is Nomad working to make its RTE options better for us? Does the humble fish finger really pack a nutritional punch?
Midey Gonzalez, global innovation director, modulation, at IFF will talk us though The Journey to Health & Great Taste in Dairy Products.
As we all know, the last few years have greatly impacted consumer decision making. In a post-pandemic world with economies in flux, consumers desire health-conscious options while simultaneously searching for uplifting and positive moments throughout the day. Food & Beverage companies that can find a way to associate their brands with both of these consumer needs will resonate most strongly with buyers. Join us as we explore a complete, holistic product solution range that showcases how sugar reduction – specifically in yogurt – can lead to healthier products that still have the great taste that consumers crave.
“Consumers are looking for healthier products, so it is no surprise that reducing sugar is one of their top priorities,” IFF’s Gonzalez told FoodNavigator. “As a result, about 70% of food and beverage companies around the globe have reduced sugar in their products over the last six years.”
In fact, it has gone one step further: more than 50 countries have implemented sugar taxes to encourage lower sugar intake overall.
“But with sugar reduction comes an inevitable change in taste, so it is crucial for companies to take this into consideration during the formulation process.”
Gonzalez says at the Positive Nutrition Summit, she hopes she can show that sugar reduction is the way forward, but not without taking taste into consideration.
Next on the agenda, we'll dive into a panel discussion on better-for-you beverages.
Better-For-You-Beverages
Better-for-you beverages are set to play an increasingly important role in tomorrow's drinks market. From fortification to flavour, low-no alcohol and low-sugar, what are consumers looking for? We’ll examine how innovation is shaping the drinks of tomorrow and ask how the sector can communicate the science behind better-for-you beverages.
Panellists:
- Romain Quillot, CEO, Humble+
- Ananda Roy, senior vice president, CPG Growth Insights, IRI Worldwide
- Freya Twigden, founder, Fix8 Kombucha & Fibe Prebiotic Soda
- Roberto Vanin, founder, chief R&D & quality officer, CEO, Bolle
And it's not all about reformulation. Over three days Positive Nutrition 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?
