About MY HEALTH WATCHER
MHW is an app powered by an algorithm that makes personalized recommendations based on each user’s health profile. The MHW algorithm analyses and relates to personal health information
-including cardiovascular health data, diets, food allergies and intolerances, personal choices on ingredients, and physical activity- nutritional values, and ingredients on the food labels.
The dairy sector is facing a big number of challenges that are affecting to their business. The image of the product, the rising number of people lactose intolerant, animal welfare... But there are still many opportunities to push the category looking to the new consumers and focusing on the main characteristics of the product itself.
Plant-based alternatives are eroding dairy’s market share in milk and yogurt and the competition is increasing. Joana will be talking about the opportunities for innovation within plant-based dairy, with a focus on Europe. She will present case-studies of successful brands, consumer insights and recommendations on how to connect to the trends and messages that consumers are looking for in this space.
New Nutrition Business is a global company that since 1995 has specialised in primary research and analysis of developments in the health, food and nutrition industry. New Nutrition Business provides practical and useable insights for food and beverage, ingredient and dietary supplement companies around the world.
The focus of Joana Maricato is on identifying the best strategies for commercializing nutrition science and advising on how to translate market trends into opportunities. Her experience on consumer and market research helps clients to create new products with health benefits. During the past years she has been involved in several projects with major food and beverage companies that resulted on entries in new market segments, implementation of insights toolkits, re-branding, brand portfolio expansion and acquisitions.
A graduate in biological sciences, Joana also studied marketing and business during her Master’s in Health Food Innovation Management in Maastricht University and her studies in the London School of Economics and Political Sciences.
Moderator: Daniel Giménez
Manager of Knowledge Management at the Public Health Agency of Catalonia
Currently, Manager of Knowledge Management at the Public Health Agency of Catalonia, where he promotes and manages knowledge, collaboration and learning among professionals. Member of the Spanish Society for Food Safety and Quality (SESAL).
Participant: Xavier Cros
Head of Shopper Knowledge AECOC
Currently responsible for the collaborative studies platform called AECOC Shopper View. The platform, with 6 years of life, analyses shopping behaviour of the shopper from different points of view and in different sales channels.
Participant: Ricardo Lemos
Regional Sales Manager Dairy South Europe at DSM
After a long career within the multinational manufacturer of dairy cultures and enzymes DSM, where he held different positions, is currently its Regional Sales Manager Dairy South Europe at DSM.
Participant: Christiane Tiebler
Quality control department ALDI
She is Certified Food Scientist with degree in Food Chemistry at the University of Hamburg and in Food Technology Science at the UAB. She is one of the Quality Managers for the food division in ALDI Spain, responsible to ensure legal compliance, strict Aldi requirements and customer expectations with regard to the safety and quality of the products by implementing policies, strategies and methodology testing.
Participant: Oriol Sans
He was diagnosed as lactose intolerant and he started devoting a great part of his life to studying and disseminating knowledge about this intolerance. In 2003 founded ADILAC, Lactose intolerants Spanish association, and is currently its president.
The demand for lactose free alternatives continues to grow as consumer awareness of lactose intolerance increases all around the world. Lactose free products make dairy more accessible to a wider group of consumers and allow them to enjoy the nutritional benefits and good taste of milk. This talk will explain what is lactose and what is lactose intolerance, how is lactose free milk produced and what it’s benefits are.
An overview of the challenges facing developers moving towards dairy free and a spotlight on how we can address some of these issues. Focus on the Future of dairy and what we as developers can expect to be the next big challenges.
Lactose-free is coming out from under the shadow of Dairy-free, and rapidly establishing itself as a separate mainstream consumer choice. We explore the evolution of the category and project forward looking at where the market is likely to go in the next five years, with a focus on growth and advice for brands.
Gut microbiome is known to play a critical role in human health for its powerful immune boosting and its beneficial properties for gastrointestinal well-being. Our gastrointestinal tract hosts millions of bacteria, most of them being found in the gut. The diversity and balance of the gut microbiota play an important role in many processes related with digestion, such as fibers fermentation and nutrients absorption. Some beneficial microbes are crucial for the maintenance of the gut epithelium integrity and its intestinal barrier function, whose alteration can be related with gastrointestinal discomfort, intolerances and even with some diseases. I will talk about how taking care of the microbiome can be a helpful way of improving our health – both gastrointestinal and in many other ways.
Bill is Daiya’s new Director of International Business. He’s passionate about contributing to delivering plant-based foods that taste great, are healthy and sustainable and promote animal welfare. His position at Daiya is the book-end to a 27-year career that began in foods with the Quaker Oats Company and was interrupted by 18 years in high-tech with Intel Corporation, where he served in various global roles.