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Theme: Clean Label
Synopsis: Clean Label is an industry term that many shoppers wouldn’t recognize if they were asked to describe their habits, creating challenges in understanding consumer behavior around clean label shopping. This terminology begs a question for Food and CPG manufacturers: What do shoppers demonstrate when they go to the store and make conscious and unconscious health forward decisions? Leveraging video, NAILBITER has turned these transactions into quantitative and actionable insights. Naturally, what we see are words such as “clean eating” and “simple ingredients” emerge as key pillars of the trend. Ingredients are proving to be the key to understanding the Clean Label trend as core similarities appear. The presence of simple ingredients and the absence of complex ingredients drive perceptions. Shoppers use both logic and emotion to make decisions while in the aisle, this has strong implications for manufacturers. NAILBITER looks forward to presenting its findings on how shoppers perceive Clean Label products, how they define the trend, and how packaging reinforces consumer perception.
Theme: Clean Label
Synopsis: As “clean label” evolves from mega-trend to mainstream requirement across the food industry, formulators seek solutions that provide both nutritional benefits and distinctive rheological properties in various applications, while meeting clean label needs. Citrus fiber is a fruit-based ingredient made from a combination of soluble and insoluble fibers in citrus peel, with dietary fiber content above 80%. Using a patented production process, the surface area of the insoluble part of the citrus fiber is mechanically increased and retains the soluble fiber within the insoluble matrix. The retained soluble fiber acts as a co-agent to prevent aggregation of the insoluble fibers and reduction of surface area. As a result, this innovative ingredient demonstrates both pseudoplastic and thixotropic behavior, with end-use benefits such as emulsion stabilization, high water-holding capability and unique rheological properties in applications such as dressings, condiments, drinking yogurts and fruit-flavored drinks.
Themes: Healthy & Functional / Plant-derived Ingredients / Clean Label
Synopsis: Plant-based food innovations are important in making the transition towards more carbon neutral and healthier food consumption. To use the plant raw materials maximally and minimize waste streams, adapting moderate fractionation concepts for industrial food production is required. This presentation describes the hybrid ingredient concept, meaning plant-based ingredients with dual function both from nutritional and techno-functional point of view. The presentation focuses on protein and dietary fibre rich hybrid ingredients that are cereal, legume and oil-seed based with a potential for highly nutritious foods. Both separation and functionalization processes are introduced.
Theme: Plant-derived Ingredients
Synopsis: Canada grows a variety and large volume of crops. Significant resources are being committed toward processing these crops into value-added ingredients that are in high demand for use in food and beverages, nutraceuticals, pharmaceuticals, cosmetics, pet food and animal feed. Initiatives are underway to seize the opportunity to shift from bulk commodities typically sold to becoming a global leader in plant-based ingredient processing and marketing. There is increasing interest in the development of plant-based protein as flours, concentrates and isolates from such crops as wheat, canola, pulses and hempseed. This presentation will highlight the protein crops available in Canada, the functional and nutritional attributes of key ingredients and government incentives to support industry growth in the area.
Theme: Clean Label / Reduction & Reformulation / Healthy & Functional
Synopsis: Sugar is the major contributor to the 21st-century pandemics: overweight, obesity and diabetes. More than 20% of an average daily sugar intake originates from drinks. Artificial beverages could be manufactured sugar-free but in 100% natural juices where sugar naturally resides there are no sugar-free alternatives for example orange juice contains a substantial amount of 11% sugar. Better juice developed a B2B device, continues flow column containing immobilized Non-GMO microorganisms that bio-convert all kind of juice sugars, without altering taste nor smell, besides the reduced sweetness, moreover it improves juice by enriching it with dietary fibers.
Theme: Reduction & Reformulation
Synopsis: It will review the main uses of salt in foods with examples of how salt reduction impairs product qualities and how these may be overcome. It will include alternative ingredients and how product design can help in salt reduction. I would also be happy to list alternative salt ingredients from those who are exhibiting as part of this presentation.
Theme: Healthy & Functional
Synopsis: Sports nutrition industry has transformed. From the humble beginnings of athlete-only offerings to mainstream, 'active lifestyle' products, sports nutrition is not just for the elite anymore. Brands have cleverly drawn on its established, scientific base to widen the possibilities for novel ingredients and formulations to enhance daily life as opposed to just sports performance. The future landscape is clean, trustworthy and transparent. As consumers want to know about their product, processes such as blockchain become a natural partner in creating trust and innovating collaborations with healthcare professionals paves the way for products that suit healthier, more active lives.
Theme: Healthy & Functional
Synopsis: Single-source production offers complete transparency that addresses consumers’ growing desire for safety, purity, environmental responsibility, and traceability. Single source also means complete quality control of the raw ingredients and the final product. The bio-active ingredients of collagen peptide and gelatin must also be produced this way. The Aquaculture Stewardship Council (ASC) is an important part of the picture. ASC Standard offer credible, efficient, measurable and impactful process and performance-based requirements to minimize, mitigate or eliminate the key environmental and social impacts from production. Consumers have fully rights to know whether their consumed products are verifiably safe, pure, and produced in an ethical and environmentally - sustainable manner from the start.
Theme: Healthy & Functional
Synopsis: This presentation talks about how to ensure compliance in an ever-changing sports nutrition market in terms of consumer needs, evolving science, distribution channels and geographical scope given international trade. Luca will also touch on doping, drawing on the European Specialist Sports Nutrition Alliance's (ESSNA) doping and non-compliance campaigns, covering nutrition and health claims but crucially also e-commerce.
Themes: Healthy & Functional / Plant-derived Ingredients
Synopsis: What are the best ingredients for a successful plant-based product? Discover the most innovative solutions for developing better plant-based products with optimum market potential, and find out more about consumer responses to plant-based ingredients.
Themes: Clean Label / Reduction & Reformulation / Healthy & Functional
Synopsis: Climate change and growing population put immense pressure on food systems, and thus we need radical innovations to decouple food and environment. This presentation describes that production of food in fully contained, vertical systems via cellular agriculture can be part of the sustainable breakthroughs in the food supply. Specifically, this presentation describes utilization of cultured plant cells as fresh food, use of microbial organisms for single cell protein and innovative technologies enabling feasible large-scale production of functional animal proteins in heterologous expression systems, by fermentation.
Themes: Clean Label / Healthy & Functional / Plant-derived Ingredients
The ingredient suppliers, together with the food and beverage manufacturers, are challenged and instructed to produce high-quality, healthy and nutritious, and safe products. They are constantly evolving in terms of their product ranges, accessing new sources and new technologies to better meet consumer and governmental demands for: 1 Clean-label / ‘natural’ ingredients 2 Ingredients from ethical sources (i.e. different countries, vegetarianism, veganism, etc.) 3 Healthy and nutricious ingredients and products (reduced sugar, fat and salt themes, fortification, health-promoting ingredients etc.) 4 Sustainable and new sources (e.g. omega 3, proteins, etc..). As a result, the ingredient suppliers are constantly looking at current novel and emerging sources and food processing technologies that will enable them to deliver in line with the above-mentioned trends, all of which demonstrate exciting prospects. This presentation provides an overview of current emerging ingredients and novel food trends and how this is driven by consumer demands.