Our trends look at what developments in research, technology, product development, and the consumer landscape are propelling the food and beverage industry, as well as global food system, forward. What will the future look like for plant-based? How is microbiome research continuing to evolve? How has joint and heart health expanded beyond healthy ageing? Innovation in research and technology make 2023 an incredibly exciting time for nutrition and health in the food and beverage world.
In this webinar, our experts will discuss the top 10 trends for 2023 and take a deep dive into a few that be the most significant in the coming few years.
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Contributors:
Alexandra Boelrijk, PhD
VP RD&A - Proactive Health and Food Protection & Preservation - Kerry
Having served in multiple international senior leadership roles in the Food and Beverage Industry for over 25 years, Alexandra is passionate about driving the full innovation chain from concept design to product delivery. She has extensive experience in science-based concept ideation, product development, clinical evidence generation and digital health.
Lisa Ryan, PhD
Acting Head of the School of Science and Computing & Head of the Department of Sport, Exercise and Nutrition - ATU
Dr. Lisa Ryan, a Registered Nutritionist, joined ATU in 2015 from Monash University. Lisa co-founded the Irish Concussion Research Centre and is widely published in concussion, nutrition, and functional foods, with research focusing on female rugby players and concussion management.
Nathan Pratt, PhD
RD, Nutrition Scientist
Nathan Pratt, PhD, RD is a nutrition scientist passionate about finding ways to make science easily used and understood to improve health. During his time working with the food and beverage industry he has worked with companies globally to bridge the gap between consumer insights and nutrition science and to better leverage nutrition in their strategies and product development.
