Date: 18 - 20 April, 2018 Location: Shanghai Marriott Hotel Parkview, China
Food & Beverage Innovation Forum 2018 (FBIF2018), will be held from April 18 to 20 in Shanghai, China.
Marketing, R&D and packaging are the three key innovation drivers which influence consumers' the most. And the theme for this year’s conference “Global Innovation, Powering the Future” would not have been more appropriate.
FBIF2018 is a three-day conference consisting of plenary sessions on Day One and four parallel sub-forums on Day Two and Day Three. There will also be 4 sub-forums focusing on Product Innovation, Marketing Innovation and InnoPack, discussing on trends, opportunities and challenges across the dairy, beverage, snacks, and foods with special medical purpose (FSMP) industries.
FBIF is one of the most important food & beverage innovation events in China, with an estimated 1,800 high level professionals expected to attend the event.
It is well known that breastfeeding promotes the healthy growth of infants. Scientific data suggests that specific ingredients in breastmilk, like human milk oligosaccharides (HMO), help shape healthy microbiota, reducing the risk of infections and allergies. We cannot completely mimic the composition of breastmilk, but with the introduction of commercially produced HMO we can mimic some of the health promoting effects derived from breastmilk. This is one of the most important break-throughs in early life nutrition and the commercial interest is evident as supported by recent launches in infant formula and dietary supplements. 2’fucossyllaclose (2’FL) is the most abundant HMO: Discover how is it produced, the potential health benefits and synergies with probiotics.
The word “fermentation” has become increasingly popular in the minds of Chinese consumers. When it comes to fermentation, consumers tend to generate many positive and healthy associations - such as digestive health, natural process, varied taste profiles and experience et cetera. Currently, China's new generation of consumers are pursuing an upgrade in consumer experience and expect to receive more health benefits from the food and beverages they consume daily. We have seen how the Chinese consumers accept the concept of fermentation and being applied in dairy products. This is observed by the double-digit growth in fermented dairy products in recent years. At DuPont Nutrition & Health, we aim to better understand Chinese consumers, constantly innovating to provide customized solutions to meet local consumer needs. We believe that while science is global, food is always local. Through this conference, we will share how Chinese consumers view fermentation in different industries, and inspiring success case studies from other global markets.
We hope to see you there!