Date Hour Room Track
04th October,2022 11:00 AM Room 150 Plenière

Consumers are increasingly aware of the impact food has on their health, and their expectations in terms of benefits are on the rise. They understand that some healthy ingredients are also better for the planet, which also makes them more sensitive to naturalness and sustainability. This has a clear impact on consumer perception and expectations, forcing the ingredients industry to move towards more naturalness, by increasing scientific validation, reviewing regulations, and revising the sourcing of chemical ingredients to more natural.

How is the industry concretely adapting to the growing consumer demand for more health benefits and transparency in food production? How is the consumer perception driving R&D and product development? What is the real impact of ingredient labelling and health claims? What are the specificities in the way ingredients are perceived in different contexts of use?

Cindy Schoumacher - European Commission
Pascal Ronfard - Solactis SAS
Matthieu Flourakis - ILSI Europe
Bo Dohmen - FoodDrinkEurope
Amandine De Santi - Givaudan