Future of Nutrition Lunch & Learn | Powering the next generation of better-for-you products
Information
This is a paid-to-attend, in-person only event. Please note that this session will not be recorded onsite. Taking place in the Fi Networking Room, located just before the entrance to Hall 4 on Level 2.
NB: For group exhibitors, please get in touch with your main point of contact to upgrade your pass.
Future of Nutrition Lunch & Learn | Powering the next generation of better-for-you products
The global wellness economy continues to expand, driven in large part by younger generations seeking food products that deliver measurable, science-backed health benefits beyond basic nutrition. In response, ingredients such as proteins, fibres, biotics and microbiome-supporting solutions are rapidly moving from niche applications into mainstream product categories.
This exclusive Lunch & Learn session will explore how ingredient innovation is accelerating the food-as-medicine movement and shaping the future of nutrition. Through expert insights and industry perspectives, attendees will gain a deeper understanding of the technologies, evidence requirements and consumer trends driving the next wave of better-for-you product development.
Step away from the show floor to connect with peers, industry leaders and innovators who are redefining health-focused food innovation. Combining thought-provoking content, interactive discussions and valuable networking opportunities, this session offers a unique chance to build new connections and gain practical insights into the future of health-driven product development.
Agenda:
13:00 - 13:20: Welcome and Lunch
13:20 - 13:40: Keynote | Shaping the next generation of science-based nutrition innovations
Consumers increasingly expect food to deliver measurable health benefits, driving a new era of science-led innovations. This keynote will explore how advances in nutrition science (e.g. microbiome research, protein, fibre, blend of bioactives) are transforming the development of "better-for-you" products. Drawing on Nestlé's experience, Isabelle Bureau-Franz will discuss how food and beverage industry can translate scientific insights into meaningful consumer benefits, build trust through evidence, and develop products that support healthier lives across all stages of life.
Speaker: Isabelle Bureau-Franz, Head of NPTC Nutrition & Health, Nestlé
13:45 - 14:25: Panel Discussion | Ingredient innovation as food as medicine continues to rise
In recent years, the conversation around nutrition has shifted dramatically. Consumers are no longer simply looking for products that are low in sugar or high in protein. Increasingly, they are seeking foods that actively support long-term health, metabolic wellbeing, weight management and healthy ageing. This shift is creating significant opportunities for ingredient innovation, but it also raises important questions about evidence, formulation, regulation and consumer trust. With this panel, we'll explore how the industry can move beyond wellness marketing and develop the next generation of products with measurable health benefits.
Speakers:
- Alex Glover, Global Product Formulation Lead, Holland and Barrett International
- Dr Elizabeth Thundow, VP Food and Nutrition, Kline + Company
- Juan José, CEO & Co-Founder, BioClé
Moderator: Radhika Sikaria, Senior Content Producer, Fi Europe
14:25 - 14:35: Coffee and Networking Break
14:35 - 15:15: Deep Dive | The role of neuroscience in functional food innovation
Food as medicine has become a major direction for food and beverage innovation. But delivering on its promise requires more than functional ingredients or health benefits—it requires products people enjoy and adopt repeatedly.
This session explores how sensory neuroscience can bridge that gap. Drawing on real-world industry cases, it will show how neuroscience can inform formulation, harness functional ingredients, and create healthier products without compromising the experiences that drive consumer choice.
The session concludes with a live tasting and demonstration, showing how neuroscience data from real food experiences can be translated into actionable product development insights.
Speakers:
- Professor Mario Ubiali, CEO, Thimus
- Dr Riccardo Accolla, Science and Product Strategy Lead, Thimus
15:15 - 15:30: Open Networking