Positive Nutrition Summit is here! A deep dive into healthy innovation for the mass market

27-Mar-2023 - Last updated on 27-Mar-2023 at 12:22 GMT

We look forward to welcoming you to Positive Nutrition Summit Wednesday-Friday this week. GettyImages/Klaus Vedfelt

We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.

After much anticipation, Positive Nutrition Summit 2023 is here. From Wednesday to Friday this week (29-31 March), we’ll be throwing the spotlight on innovative approaches to healthier food and drink at our inaugural face-to-face Positive Nutrition Summit.

It’s not too late to book your spot. We are offering a unique discount code to FoodNavigator readers – to take advantage, use the code FNREADER25 to benefit from 25% off the ticket price.

Remember, being an in-person event, we’ve packed the agenda with quality networking opportunities for you to connect with your peers and discuss the innovation opportunity presented by healthy innovation for the mass market.

Highlights include a welcome reception at the venue, a social evening out in central London, and networking lunches.

So, what should you expect from our three days of jam-packed Positive Nutrition content?

DAY 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 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.

Speakers include:

Rakesh Sharma, R&D Director – Europe Sustainability and NEW Foods, PepsiCo
Flora Zwolinski, Senior Insight Manager, Lumina Intelligence
Katia Merten-Lentz, Founder and Partner, Food Law Science & Partners
Saquib Ramday, VP, Head of Category Development – Europe, Tate & Lyle
Susan Gafsen, Founder and Director, Pep & Lekker
Lauren Woodley, Group Nutrition Leader, Nomad Foods
Midey Gonzalez, Global Innovation Director, Modulation, IFF
Romain Quillot, CEO, Humble+
Ananda Roy, Senior Vice President, CPG Growth Inisghts, IRI Worldwide
Freya Twigden, Founder, Fix8 Kombucha & Fibe Prebiotic Soda
Roberto Vanin, Founder, Chief R&D & Quality Officer, CEO, Bolle

DAY 2

Plant-based Potential

Most of us need to increase the plant-based content of our diet to meet UK 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?

Speakers include:

Hélène Hervé, International Marketing Head, The Kraft Heinz Company
Julia Martin, Programme Manager and Scientific Lead, ProVeg Incubator
Rob Reames, VP Commercial, Planted
Jeff Webster, Chief Visionary Officer, Hunter & Gather
Renske Janssen, Project Manager, Protein Technology, NIZO
Hermes Sanctorum, Co-founder & CEO, Paleo
Alan Iván Ramos, Founder & CEO, Libre Foods
Jessica Thorne, Corporate Affairs Director, Oceanium

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?

Speakers include:

Miguel Freitas, VP Scientific Affairs, Danone North America
Eoin Keenan, Founder & CEO, Goodrays
David Nutt, Chief Research Officer, GABA Labs
Giancarlo Addario, Principal, Five Seasons Ventures
John Draper, Head of Food, Diet & Health Group, Aberystwyth University / The Welsh Government
Amanda Blanco, Brand Manager, Funky Fat Foods
Alvaro Cuesta, CEO, Youniq Health
Amy Moring, Co-founder, Hunter & Gather
Andy Welch, Founder & CEO, SRSLY Low Carb

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.

Speakers include:

Katherine Appleton, Professor, Bournemouth University
Alvaro Cuesta, CEO, Youniq Health
Sarita Ribeiro, CMO, Foodpairing
Juan Londono, Co-founder & COO, Yeasty

DAY 3

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?

Speakers include: