Supported by a prestigious Steering Committee, NutrEvent offers a broad programme dealing with the market trends in the Nutrition and Health sector, the recent regulatory evolutions, the best practices to collaborate, the sources of funding for R&D and innovation projects, and new this year, NutrEvent will include a track of conferences devoted to innovation between the Food and Feed sectors.
What are the key innovations for sustainable food and nutrition models?
Let’s take some time to reflect on the future of nutrition for the upcoming 5 to 10 years. The session will look through the lens of sustainability to have a prospective dimension, and raise questions on our species common fate. One Health, One nutrition: How is this concept leading us to sustainable food system model? How will we sustain a better nutrition respecting the sustainability challenges as well? How do we feed animals to have an impact on human? The session will discuss examples of approaches combining production of knowledge and of innovation with simultaneous impact on animals, vegetables and humans, and relying on diverse illustrations of recently launched or ended projects, linking animal and human health. How do we adapt to the environmental impacts of food production and consumption?
Track 1: FROM RESEARCH TO INNOVATION
How are current advances in microbiome analysis bringing combined solutions opportunities to the food industry?
The session will address the benefits that could be brought by the democratisation of the use of the microbiota analysis. These current insights on microbiome analysis and the benefits brought herewith will be presented, with the aim to explain to the SMEs and provider of food ingredients the impact of microbiome studies on their own projects. How can the selection and combination of ingredients (cocktail effect) can be done thanks to microbiome analysis, and how can they withdraw benefits from these analysis?
How does fermentation innovation evolve towards value generation?
Fermentation is making a comeback on European markets, supported by consumer perceptions of it as a natural and healthy food preservation method. To what extent is its reputation for being both natural and healthy growing with the evolving techniques? How is fermentation innovation helping preserve food and extending shelf-life? How is it answering to both the need for natural food and for health benefits? According to researchers, where does the future of fermented foods lie? How do current and forecasted outcomes of the new fermentation techniques show the potential of these technologies?
What are the effective outcomes and expected results stemming from collaborations between Food, Feed and Healthcare industries?
To what extent is the “One Health” concept (the collaborative effort of multiple disciplines to reach optimal health for humans, animals and the environment) giving birth to mutually successful collaborations between the Food, Feed and Healthcare industries? Through the testimonies and showcases of practical recent examples of cross-sectorial collaborations, this session will highlight Feed/Food, and Food/Pharma successful interactions and concrete outcomes. The panellists will also give their vision on several questions: What can one await from an intensification of such transdisciplinary collaborations? What are the factors pledging in favour of the increase of such a trend?
The determining role of nutrition in the first thousand days for adult and infant health
The first 1000 days of life, from conception until the second birthday, are considered by researchers to have a crucial and potentially lifelong effect on the growth and development of children: By influencing intra-uterine growth and development, nutrition is recognized to affect the health even before conception. Changes in the environment to which the embryo, foetus and neonate are exposed can increase the risk factors for chronic diseases that are obesity, diabetes, and hypertension: How can nutrition during this period influence the way that the main fundamental biological and physiological processes are programmed for the entire life span? What are the mechanisms that can positively affect the early programming during these first 1,000 days?
Innovative plant-based solutions for a sustainable nutrition
In a midst of a plant-based revolution driven by consumer concerns around sustainability, plant-based innovations are skyrocketing. Which plant-based alternatives are to tackle global health, sustainability challenges, and biodiversity loss? How to increase the proportions of nuts, pulses, fruit and vegetables within national dietary and procurement guidelines? Which potential nutritional risks and benefits for these innovation?
Track 2: FROM INNOVATION TO MARKET
How to overcome the consumer’s reluctance towards novel sources of food?
The growing global population and declining resources are entailing investigations on novel food, which can be defined as innovative food, food produced using new technologies and production processes. As new ingredients represent the most controversial segment of novel food, they tend to be less accepted by the eastern consumer. Which levers to go over hurdles to acceptance of these novel food sources? How are the producers capitalising on the strong interest and curiosity of consumers by highlighting ethics and increased protein levels in their branding strategies? How can reinterpretation of the EU Novel food Regulation around new ingredients actually help commercialisation? How to use claims to go around that psychological barrier?
How is the availability of equity money in the nutrition sector evolving?
How to attract investment in the sector? What is the next big thing gaining the attention of big investors? Which sectors are sparking their interest? Our panel will discuss the financing sources and expenditure available in the nutrition sector. The session will be the occasion to gain insights on how to successfully raise funds, hearing start-ups and VCs give key elements to be attractive for funders.
Labelling: Industry’s golden key to consumer’s trust?
What is the real impact of clean labelling on the producers’ strategies and on the consumer’s acceptance? To what extent are these labels useful to the consumer? How can they be hurdles for the manufacturers? Can it really simplify labels’ readability, enhance producer’s authenticity?
Track 3: BUILDING BRIDGES: FROM FEED TO FOOD AND NUTRITION
How can nutrition contribute to diminish the anti-microbial resistance?
How can we maintain animal health without antibiotics, based on human health? Reducing antibiotic use has been a key focus for the industry for many years. Probiotics, prebiotics, essential oils and organic acids are being successfully used as alternative strategies to promote animal health. What are the examples that have been successfully used in these two contexts?
How is animal feed supplementation impacting on food?
An optimal animal nutrition would ensure adequate intakes through a feed supplementation programme implemented in the basal diet that corrects potential deficiencies. What are the links between feed supplementation and human diet? How can a successful nutrition programme have effects both on feed and food?
Which technologies to improve the delivery and the personalisation of animal nutrition?
How can we provide tailor-made healthy eating advice based on the nutritional needs of animals thanks to technology advances? How can we redefine animal diet by incorporating a wide range of analytics and technologies to provide insights into animal diet? How will the technology revolution impact the feed industry? How can data collection and analysis open the path for a better animal personalised nutrition? What are the breakthrough technologies, how do they work and how has it changed the relation to animal nutrition?
Can integrating insects to both human and animal diet be the future of nutrition?
High in protein, low in fat, sustainable, affordable, and easily adaptable in various meals, marketed as ingredient or finished good: Insects could be the all-round champion for the future of nutrition. We will explore all these categories, linking them to both human and animal diet, and highlight the extent to which insects are a viable option for both diets. Providing a strong source of protein to both humans and animals nutrition schemes, it would also allow to fix fishmeal problems that are raising major ethical issues.