Track I: Delivering for Consumers
- Revisiting the Ultra-Processed Puzzle: Critical considerations for making food safe, nutritious and sustainable - Dr. Clare Mills, University of Surrey
- Sensory Intelligence: a Consumer Journey of Emotions around Meat and Dairy Alternatives - Anne Berends, Cargill
Today’s consumer expectations around sensory are high. 80% of consumers state their reason to repurchase a product is related to the sensory appeal of a product, in other words it’s taste, texture & appearance. This ultimately means that consumers demand to raise the bar for plant-based products. We as an industry are being challenged to do better.
Combining science and human perception, Cargill uncovers secrets behind sensory and overall product enjoyment. Meet ‘strictly vegan Susan’, ‘need-to-get-healthy Udo’ and ‘animal-loving Kimberly’ on their journey for their favourite plant-based alternative.
- Designing Companion Products to Meet the Needs of GLP-1 RA Users - Alicia Humpert, ADM
Consumers engaging with Anti-Obesity Medications like GLP-1 RAs are a fast-growing group of people with a unique set of needs. In a recent proprietary ADM study, 83% of GLP-1 RA users said that they would be highly interested in products designed specifically for people engaging with these medications. This creates meaningful opportunity for Food, Beverage, and Dietary Supplement brands that understand these needs and design products to delight these consumers. Join us to learn more about a) the opportunity presented by GLP-1 medication users, b) Needs of this consumer group, and c) how brands can capitalize on the opportunity. Grounded in science and proprietary consumer understanding, you’ll leave with deeper knowledge and inspiration for how to innovate and grow your business.
