Steered by a prestigious committee, NutrEvent offers a comprehensive programme dealing with the latest market trends and innovations in the Nutrition and Health sector, the best practices to collaborate and to ease market access for R&D and innovation projects. NutrEvent also includes a track of conferences devoted to innovation between the Food and Feed sectors.

All  NutrEvent’s attendees will have access to a mix of live and on-demand content during those 4 days. This content will be available for 30 days afterwards. They will also have the opportunity to debate with the speakers via interactive online chats.

Healthy diets for the planet: How will the feed, food and nutrition industry nurture human and animal health respecting environmental sustainability?

At a time of urging climate change considerations, the feed, food and nutrition industry is facing the challenge of delivering healthy diets for a growing population. Which food systems should the value chain stakeholders consider to achieve sustainable nutrition for all? How will this transformation impact farming and food production in the coming years and what would be the direct consequences on processing and distribution? To what extent will this structural shift affect food consumption, final products and nutritional aspects? Which role will consumers play in laying the foundation for the next generation diets?

TRACK 1: FROM RESEARCH TO INNOVATION

Applications for artificial intelligence in personalised nutrition and diets

Personalised nutrition aims to set dynamic nutritional recommendations based on individual attributes and external environmental factors. Improved data collection paired with machine learning and artificial intelligence makes enhanced predictive analytics possible and can provide personalised nutrition insights. How are data-driven technologies effectively designed to deliver better, healthier, and more individual diets? To what extent are they leading to behaviour and diet change at the consumer level?

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Preventing older adults’ malnutrition: Which role for innovative products in texturing and flavours?

Ageing often goes with eating and swallowing problems, dry mouth, taste loss contributing to older adults’ malnutrition. What are the factors that affect food perception? What are the most recent approaches in the design of innovative foods to prevent malnutrition and to support healthy diet? How are manufacturers adapting to cater for the specific needs of older adults?

Nutrition to boost the immune system: Recent trends of innovation including Covid-19 related solutions

COVID-19 studies have questioned the link between the virus and the gut health, putting the spotlight on the role of nutrition to support the immune system. How to support individual immune system through improved nutritional health? Which are the ingredients to provide for immune health and what are the scientific evidence to substantiate their efficacy? What is the clinical evidence linking nutritional status and COVID-19 outcome? To what extent can immuno-nutrition play a role in dealing with respiratory viral infections? What is there to expect in terms of trials, prevention, and concrete nutritional solutions?

TRACK 2: FROM INNOVATION TO MARKET

Novel market applications for by-products and ingredients derived from side-streams

Sustainability and technological advances are leading to novel ingredients and products emerging from food waste. These novel ingredients are finding new applications in foods, nutraceuticals and personal care products. This session will showcase some of the latest uses of by-products and how they are marketed.

  • Robert Harwood, Managing Director, CPL Business Consultants United Kingdom
  • Christopher Kong, Co-Founder & Head of Business Development, Better Nature United Kingdom
  • Petr Mensik, Senior Manager, Scientific and Regulatory Affairs, ECCO, The European Consulting Company Belgium
  • Martin Wickham, Food and Drink Investment Specialist, Department for International Trade United Kingdom

Sponsored by:

What are the game-changing innovations when it comes to delivering personalised nutrition for the older adults?

What are the latest breakthroughs in the field of personalised nutrition and to what extent can they be adapted to healthy ageing? To what extent can we personalise nutrition for older adults? What are the delivery systems already in place at home and in the institutions? These case studies will explore the advances in personalised nutrition targeting older adults, the main logistic barriers, and the working delivery models.

How to increase resilience of the supply chain to disruptions by epidemics?

The global outbreak of coronavirus (COVID-19) has disrupted food systems around the world, causing food supply disruption, stockpiling, production issues and even spikes in food prices. What are today the lessons learned from this pandemic? How to strengthen the supply chain to anticipate future disruptions? To what extent will the coronavirus outbreak play an accelerator role in transforming the supply chain towards more resilience and sustainability?

  • Emmanuel Drouhin, Nutrition Supply Chain Team Lead, World Food Programme Bangladesh
  • Katrina Hayter, Industrial Strategy Challenge Director – Transforming Food Production, UK Research and Innovation United Kingdom
  • Matthieu Vincent, Co-Founder, DigitalFoodLab France

TRACK 3: BUILDING BRIDGES: FROM FEED TO FOOD

Exploring the one health concept: Which innovations to simultaneously improve the health of humans, animals and the environment?

The One Health concept stresses the ecological relationships between human, animal, and environmental health. How has human, animal and environmental health proven to interact? What are the insights and potential benefits from their compared mechanism analysis? How can a One Health approach lead to innovative interventions and novel ingredient selection?

The roots of sustainability from farm to fork: Reviewing strategies for durable feed manufacturing

The feed industry is rapidly developing tools to assess the sustainability of feed materials. Exciting innovations and new technologies in sustainable feed solutions might offer opportunities to take the pressure off finite resources. How is a sustainable farm to fark strategy rooting in innovative feed manufacturing process? What are the current initiatives and results?

  • Maxine Roper, Co-founder and CEO, Connecting Food France
  • Arnold Tukker, Director and Professor of Industrial Ecology, Leiden University, CML The Netherlands
  • Anne Wagner, Corporate Research & Development Director, Tereos France

Panel discussion: Moderated roundtable discussion consisting in an exchange of ideas and perspectives by international experts to delve into the latest challenges of the sector.

Case studies: Case studies comprise a series of illustrative presentations followed by moderated Q&As from the moderator and the audience.

Toolbox session: A toolbox session is designed to provide practical skills, easy-to-follow guidelines and take-home tools which delegates can put into practice to deal with their current issues.