Food innovation and development: health trends and new ingredients

In the current scenario, an impactful economic transition is underway and research and development of food products is acquiring a priority role. Trends show that a large proportion of people need "natural", "healthy", "functional" and "clean label" foods. On the other hand, the need to change primary packaging making it more "green", "recyclable" if not even "compostable" is threatening the shelf life of food products from the point of view not only of microbiological and chemical stability, but above all sensorial , with the necessary consequence of revisiting the formulations. This conference, therefore, will be a moment of sharing and deepening on some current issues such as current trends, legislative attention to the claims on the label, which innovative ingredients are present on the market (plant based, algae, fibers, extracts proteins of legumes and insects) up to the sharing of a guide that illustrates the criteria to be followed in the correct planning of the development of a product in coordination with the wishes of marketing.  

Event in Italian language.

Francesco Fenga President

Marco Battaglia Food technologist. CEO and co-founder

Federica Carrozzo Health&Nutrition Product Development Specialist

Matteo Biasibetti Technical Application Manager

Lorenzo Aspesi President