British Baker’s sister brand BakeryandSnacks is to host a free webinar on healthy snacking.
Taking place on Tuesday 5 October at 3pm GMT, the webinar will tap some of the best minds the sector has to offer to explore what healthy snacking means to consumers and the industry. This includes discussions around adding functional benefits like increasing energy, controlling appetite and getting fortification from fibre, protein, vitamins, minerals and probiotics and whether snacks can really meet that criteria.
Moderated by BakeryandSnacks’ editor Gill Hyslop, the panellists include:
- Sebastian Emig, director general, European Snacks Association
- Mike Hughes, head of research and insight, FMCG Gurus
- Adrian Ling, MD, Plamil Foods
Over the hour-long event, the panellists will delve into what they understand about the consumer’s heightened focus on better-for-you snacking and the impact this is having on products long perceived to be high in fat, sugar and salt. Questions will include:
- Has Covid impacted the snackification trend?
- How does conscious consumerism fit into this?
- How is the industry stepping up to answer the demand for more diverse lifestyle choices?
What’s more, the webinar will explore the many technical challenges and whether it’s possible to reformulate treats to make them healthier, while keeping the ingredients list as simple as possible.
- Is industry going the route of reformulation to drop or swap ingredients or are they focusing on a completely new set of ingredients and recipes?
- What advice would you give to a small producer looking to capitalise on this trend?
- How do you see the healthy snacking trend evolving over the next decade?
Attendees will also be able to put their burning questions to the panel by submitting them upon registration.
Register here for this free event, which is sponsored by ASR Group, Batory Foods, Cargill and Sweegen.
If you can’t make the live event, register anyway – the webinar will be made available to registrants after the broadcast date as an on-demand presentation.