Free From Insights

The Dairy-Free Boom

Alternatives are everywhere and it’s no longer just about ‘substitutes’. Lactose intolerance is one driver, but taste, health, ethics and the environment are key nowadays, and increasingly new products need to be positioned on these multiple platforms to achieve mainstream success.This presentation will look at consumers, markets and innovation, highlighting some of the key developments and potential future directions in dairy-free food & drink.

David Jago
Director of Innovation and Insight
Mintel

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David Jago
A Diet Revolution

Alternatives are everywhere and it’s no longer just about ‘substitutes’. Free from foods (meat-free, dairy-free, gluten-free…) continue to grow, driven by flexitarianism and healthy lifestyle diets, and consumers are increasingly looking for clean labels, as well as ‘natural’ and healthy attributes. This presentation will look at consumers, markets and innovation, highlighting some of the key developments and potential future directions, including the impact of heirloom cereals, grain-free and raw foods, FODMAPs, and personalised nutrition (diet by DNA).

David Jago
Director of Innovation and Insight
Mintel

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David Jago
Herbarom – the natural brown colouring for glutenfree products



Anke Sach
Product Manager
Herbafood Ingredients GmbH

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Anke Sach
How to innovate in functional foods? Lessons from the past & Tips for the future

Do consumers really want healthy food? What to do with the increasing knowledge/data that is gained on nutrition and health? How and when to go to market? Who wins: marketing or technology? Could they go hand in hand? Looking back and forward together!

Jeroen Kiers
Food, Ingredient & Nutrition Consultant
JLK Nutrition

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Jeroen Kiers
Great tasting lactose-free dairy, with reduced sugar and improved texture

Learn how the perfect combination of lactase and yogurt cultures, coupled with technical insight to fine tune the production process, ensures great taste, increased texture and consistent quality of yogurt free from lactose or added sugar.

Katarzyna McCall
Global Marketing Manager for Fresh Dairy - Cultures & Enzymes
Chr. Hansen

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Katarzyna McCall
Gluten free certification – standards for the industry

Whilst EU-wide labelling legislation has made it much easier for people to identify safe foods and gluten free provision in restaurants is generally improving, maintaining standards and safety in gluten free production is key to providing assurances for consumers. This talk will look at what consumers want and how to achieve gluten free certification in a manufacturing environment.

Kathryn Miller
Head of Food Policy
Coeliac UK

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Kathryn Miller

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NEW:
  • More Ingredients Exhibitors
  • Vegan Pavillion
  • Lactose Free Pavillion
  • Ireland Pavillion
  • Matchmaking and Buyer Program
  • Innovation Pavillion
  • Korean Pavillion
  • Portugal Pavillion
  • Finland Pavillion

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The Vegan Society
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