PANEL DISCUSSION |
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| 14:05 |
Understanding the impact of changing consumer lifestyles on F&B product development in India to capitalise on the new opportunities available |
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- Outlining how consumers tastes are shifting towards healthy F&B alternatives both in India and internationally to quantify the market potential of the health and wellness segment
- Evaluating the changing taste profile of Indian consumers and their level of adaptability to identify new product opportunities
- Determining to what extent regional variations in food preferences will impact health and wellness F&B product development
- Linking increased consumer health awareness with high impact marketing strategies to drive mass buying of health and wellness F&B products
- Identifying the consumer groups that are responding most rapidly to health and wellness F&B product offerings
- Determining the optimal portfolio mix to ensure rapid penetration of the health and wellness market and a swift return on investment
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Rajiv Subramanian,
Principal Consumer & Retail,
TATA Strategic Management Group |
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Rakesh Tuli,
Executive Director
National Agri-Food Biotechnology Institute (NABI) |
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Vijayabhaskar Reddy,
Head R&D Foods
Dabur |
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Om Prakash Mishra,
Technology Head, Product and Business Development
Mapro Foods |
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Roy Silva,
Technical Consultant
Product Development and Technical Marketing , USA |
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Deepak Gunvante,
Vice President R&D,
GSK Consumer Healthcare |
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Arijit Mazumder,
Head of New Product Development
GSK Consumer Healthcare |
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HEALTHY BEVERAGES |
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| 14:45 |
Applying the latest innovations around health and wellness to the beverage segment to align with evolving consumer trends and drive new product development in this area |
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- Tracking changing Indian consumption patterns and their demand for health-related products to identify new product opportunities and consumer groups in the beverage segment
- Defining the various healthy beverages currently in the market including nutritional, energy, sports and natural to understand their functionality and areas for development
- Evaluating the latest scientific findings around fortification and identifying opportunities to adopt these innovations in ingredients and enhance beverage product development
- Clarifying claims and nutritional labelling guidelines for healthy beverages to increase mass consumer take-up
- Overcoming the technical challenges of providing 100% ‘natural’ beverages whilst preserving the product and maintaining taste
- Meeting the R&D and marketing challenges specific to the beverages segment to maximise the revenue opportunities
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Om Prakash Mishra,
Technology Head, Product and Business Development
Mapro Foods |
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| 15:20 |
Afternoon refreshments and networking |
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FORTIFICATION |
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| 15:40 |
Exploring opportunities for fortifying existing products to enable the rapid and cost-effective entry into the health and wellness segment |
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- Examining the success of fortified F&B products in the Indian market to date to size-up the revenue opportunity in this area
- Identifying new avenues for fortified product development in the areas of oils, beverages and bakery
- Understanding the scientific rationale to overcome the complexities surrounding the effective absorption of fortified food products
- Understanding the scientific rationale to overcome the complexities surrounding the effective absorption of fortified food products
- Leveraging low cost ingredients such as flax seeds, cereals and omega 3 to increase your fortified F&B product offering
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Rinka Banerjee,
Regional Technology Director R&D Foods, South Asia
Unilever |
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REFORMULATION |
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| 16:15 |
Devising effective reformulation strategies to maintain taste and consumer acceptance whilst achieving healthier F&B product offerings |
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- Identifying effective sugar and salt replacements for a variety of product categories and adopting these to enter the health and wellness segment
- Determining the consumer parameters around taste, texture and mouth feel - how do Indian consumers perceive sugar and salt products?
- Overcoming the R&D challenges specific to maintaining taste, texture and mouth feel
- Achieving a palatable taste profile for low sodium and sugar products through alternatives and masking techniques to sustain customer satisfaction
- Examining how reformulation is evolving internationally and whether the same trends and techniques will be applicable to the Indian food industry to define the next stages for product development
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