Developing Allergen-Products & Ingredients has been postponed. For further information please email conferences@ubm.com.
The global market for food allergy and intolerance products is forecast to exceed €20 billion by 2017: do you have the technical knowledge to drive R&D in this space?
It’s clear that the continuing consumer shift towards health is having a huge impact on sales of allergen-free food and drink – despite the lack of intolerances for many consumers who buy these products.
Take the chance to tackle the technical challenges of maintaining outstanding taste and texture when removing functional allergens, as well as exploring ways of driving added-value through increased fibre, proteins and vitamins – so the ‘free-from’ product you develop is not ‘lacking’ ingredients but offering more.
| • | Hear from companies profiting in this space and identify how they overcame technical challenges from texture to stability and taste |
| • | Focus in on how these technical breakthroughs could be replicated in your product line, and gain learnings that can be translated to your product |
| • | Assess the scope of this market and understand how to tap into what Mintel calls ‘meteoric growth’ in the free-from food sector |
| • | Discuss the new opportunities in this market and how to overcome the technical and business challenges you face in order to capitalise on them |
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