Valio, Nomad, Kantar and more added to Positive Nutrition lineup

What does ‘healthy’ food and drink look like in 2024 and beyond? What ingredient and technology levers can be pulled develop better-for-you products for the mass market? And is next-gen tech promising personalised nutrition worth the hype? Find out at Positive Nutrition 2024.

Over three days and six sessions, the free-to-attend interactive broadcast series​ will ask how industry can leverage innovation to produce healthier food and drink.

Positive Nutrition​ ​will be broadcast over three days 12-14 March 2024​. Each day the morning session will run from 11am CET ​to 12:30 CET ​and the afternoon session from 3pm CET ​through to 4:30pm CET​.

Having already announced our first wave of speakers, we are thrilled to announce the next, which include:

  • Lauren Woodley​, nutrition lead, Nomad Foods
  • Nathan Ward​, business unit director, Kantar Worldpanel
  • Susie Macarthur​, COO, Tenacious Labs
  • Markus Stripf​, co-founder, Spoon Guru

These speakers join our already stellar lineup, including representatives from Valio​, Nestlé​, Upfield​, Tastewise​, Heura Foods​, and Organix​.

For more information on the programme, speakers, or to register, visit the Positive Nutrition​ homepage​.

12 March 2024

11am CET – Reformulation & Fortification: Changing Trends in Healthier Foods

‘Unhealthy’ foods are in the spotlight, with shoppers wanting better-for-you alternatives. With these same consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can ‘baddies’ best be removed, and beneficial ingredients added, with positive nutrition in mind?

3pm CET – Plant-Based Under the Microscope

The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But the recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy intake, is the plant-based category’s associations with overprocessing and ‘unclean’ ingredients muddying its reputation? How can manufacturers improve the nutritional credentials of plant-based milk and dairy?