|
Reformulating F&B Products to Adapt to Consumer Demand Whilst Maintaining Taste, Texture and Shelf Life Qualities！ |
|
Food and beverage product manufacturers have never been under more intense pressure to reformulate their product ranges by using natural ingredients, and alternatives to salt and sugar reduction.
The discussions about reformulations are taking significant proportions in the Chinese market and propose a special attention in the industry for the alignment between suppliers, developers, food, consumer and government.
|
|
|
·
Analyzing and Forecasting: Consumer Data and Habits in China
|
|
·
Learning from the Successful Food Innovation in Japan/ South Korea
|
|
·
Regulations and Government Supervision
|
|
·
Engaging and Educating Consumers
|
|
·
Reviewing Salt Reduction Challenges and Applying Consumer Friendly Approaches
|
|
·
Exploring Natural Alternatives to Sugar Reduction
|
|
| • Market Trends – in-depth analyses of the latest consumer, retailer and regulatory trends |
| • Technical Innovation – comparison of the most recent scientific developments in the ingredients, food and beverage industries |
| • Practical Application – case study presentations demonstrating cost effective and efficient product innovation |
| • High Level Networking – over 5 hours of intensive networking with peers and competitors facing the same challenges |
| • Meet – with over 100 leading product manufacturers and ingredients suppliers | |
|
|
|
Contact Us |
|
