There can often be a disconnect between what consumers perceive as healthy in a food or beverage, what science shows is healthy, and what claims can be made.
How can you deliver on-trend foods with a strong health halo, while ensuring consumers get the health benefit they expect from a product?
In this webinar, we will explore answers to questions such as:
- Which health or functional benefits (e.g. digestive health, sleep, mood) do consumers want most, from their food and beverages?
- What are the high opportunity categories? What foods or dayparts should be the focus for different benefits?
- Which ingredients have strong health halos among consumers for each health benefit?
- Does scientific evidence support these healthy halo perceptions?
- What are some innovation strategies to develop products that meet both consumer expectations as well as real health benefits through science?
Dr. Michael Kemp is a PhD in Nutritional Sciences and a Registered Dietitian with over 15 years of experience in the food and beverage industry. His areas of expertise include anti-carcinogenic properties of dietary fats, sports nutrition, and dietary supplements.
Dr. Lisa Ryan is a PhD in Nutritional Biochemistry from University College Cork in Ireland. Dr Ryan helped to establish the BASE (Be Active Sleep & Eat) Research Facility at the Monash University in Melbourne Australia. She is widely published in the area of functional foods. Dr Ryan also has a keen interest in Sport and Exercise Nutrition outside of her formal academic role. Current Role: Head of the Natural Sciences Department in the School of Science and Computing at GMIT.
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