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Following discussions with key partners and industry stakeholders, the Fi Europe co-located with Hi Europein-person event will transition to virtual, and the in-person event will return 30 November – 2 December 2021 in Messe Frankfurt, Germany.
Responding to the need to connect + collaborate in today’s F&B industry, Fi Europe is excited to present you with Fi Europe CONNECT, a virtual event designed to give you access to the global F&B ingredients industry, tools and collaboration opportunities you require to meet your business objectives.
Taking place from 23 November – 4 December 2020, this virtual event will shape the future of the F&B industry. Stay updated on F&B industry trends through 100+ on-demand and 16+ expert sessions and use our data-driven matchmaking service to find the most relevant buyers for your products and solutions.
2020 has challenged the food community in many ways. Concerns about global food safety and security, strains on supply chains and changes in ingredients sourcing have made it more pivotal than ever for ingredients suppliers and buyers to connect with their peers in the F&B industry.
Strengthening current business connections, forging new ones, sharing information and acquiring up-to-date insights have all become more business critical than ever in a fast-changing world. Global health & safety measures and travel restrictions have led us to see our annual community gatherings in a different light.
Fi Europe CONNECT 2020 will shape the future of the F&B industry by:
Topic: Why plant-based food and beverages may not be the next big thing
Synopsis: Following Covid-19, consumer interest in plant-based is at an all-time high but does this translate into a profitable opportunity? From 3D printed steaks to bleeding burgers and OmniPork, manufacturers are racing to innovate like never before. Using the latest market data, Foodtrending aims to bring some perspective to the market. Is plant-based really the next big thing or a fad destined to fade? From meat alternatives to meals, dairy alternatives to plant-based beverages, what is the actual size of the market and how important will it be over the next five years?
Topic: “Back to the future” ... Global beverage outlook for 2021
Topic: Immune health promoting ingredients: in silico approaches to support evidence-based product development
We believe that evidence-based product development in the immune health space is crucial. But what is optimal immune health and how do you assess immune-supporting effects of specific ingredients? What knowledge is already available and how do we make optimal use of this to support the development new evidence-based immune health promoting products? For this purpose, TNO develops data workflows based on our combined expertise
in food and data science, metabolic health, microbiology and immune health.
Selecting and developing the right immune health promoting components, starts with scientific underpinning of relevant targets/processes and read-outs (biomarkers) based on already available knowledge/data on immune health. Based on the outcomes, ingredients can be selected and tested with and optimised (pre)clinical study strategy.
Topic: Will 'Upcycled' Become the New 'Organic?': Novel Ingredients, Certification, and the Changing Landscape of Marketing Sustainability
Synopsis: In 2012, NRDC released a report with the shocking statistic that 40% of food is wasted and began the larger conversation about the connection between individual food choices and climate change. This session will explore the current food waste landscape, the emergence of the upcycled food industry as one solution, and ideas around how to market novel food and ingredients to eaters. We will explore the formal definition of upcycled foods and explain the pros and cons of an upcycled certification program. Join us as wediscuss the journey to make "upcycled" as universally recognised and sought after as "organic."
Topic: Clean label evolves to sustainably clean label
Synopsis: Consumers call it clean eating. Industry calls it clean label. Either way, the original goal to offer foods and beverages that have fewer, more simplified, easily recognisable ingredients has evolved and merged with sustainability concerns. Thanks in partto COVID-19, there’s a palpable global recognition that individual health and planetary health are inextricably linked, making synergies between clean label and sustainability particularly relevant. In this talk, comparative product examples will be used to explore ingredient choices, nutritional differences and marketing approaches designed to deliver on the new goal of sustainably clean labels.