Science, the food industry and personalised diet will converge at the Growing Young symposium, organised by AZTI-Tecnalia
- International experts will address the two main challenges marked by new consumers: a personalised diet for healthy growth and active ageing
- The meeting will encourage networking between the main food stakeholders, in order to develop new personalised products
- Production innovation from the consumers’ point of view, and according to their preferences and character will be the topic under debate.
(Bilbao, 5 May 2015) The aim of Growing Young, ‘Food Science for New Consumer Challenges’, is to foster networking between science and medicine, the food industry and gastronomy. It is organised by AZTI, an expert technology centre in marine and food research, and will be held in Bilbao on 26 and 27 May. The symposium will offer a great opportunity to add value to the whole food sector and an ideal chance to resolve the two main challenges raised by current and future consumers: pleasure and health, ageing of the population and the need for personalised products. An exclusive group of international experts, which include medicine and nutrition professors, world-renowned researchers in several fields, innovative businesspeople and people working in other businesses relating to food, will offer their knowledge and experience with the aim of giving solutions to diet challenges.
The food industry must focus on innovation to meet consumers’ new demands, as they are looking for healthy products that are highly sensory, that adapt to their specific nutritional needs, and that are easy to prepare and consume, amongst other things. Because of this demand, the convergence between science and medicine, gastronomy and industry is today more necessary than ever. Growing Young will encourage this encounter and will offer a comprehensive view of consumers’ trends, their different profiles, needs and preferences, as well as the latest breakthroughs in research on personalised diets and functional products.
New foods must be aimed at specific sectors of the population, and in this respect, the discussions that are promoted at this event are essential. Organised by AZTI, it will be the framework to present the latest scientific breakthroughs to design customised products. The symposium will foster the creation of new uses of ingredients and technology for the design of innovative, healthy and specific products; and it will show new and interesting lines of business involving customised food products.
Most consumers – children, young people or older people – want to eat healthily and require specific products that suit their condition and life habits. Healthy and sustainable growth is at the heart of Growing Young. On the other hand, the number of people over 50 is steadily increasing. These consumers eagerly demand healthy products with nutritional values that are suitable for their age and evolution, that are tasty, and with flavours that adapt to their lifestyle and remind them of traditional products. As they require new food products, there are many business opportunities for the food industry and its value chain. These opportunities will be analysed at the event.
In this sense, the synergy between medical research and food and gastronomy research is essential. Growing Young will highlight the importance of the convergence between these fields of knowledge, in order to create new products and personalised diets that meet consumers’ needs and preferences.
AZTI has selected a group of world-renowned experts for Growing Young. The symposium will include the participation of Jeroen Duijvestijn, Managing Director of Trendlab, a strategy consultancy firm that works with innovation and consumption trends; and Carla Ferreri, senior researcher in the National Research Council of Italy and co-founder of Lipinutragen. Nutrition professors Gregorio Varela, Chairman of the Spanish Nutrition Foundation (FEN), and José Alfredo Martínez, from the Food Science Department at the University of Navarre, will talk about the importance of food and diet in our society, and the ways of life and scientific breakthroughs to design diets and personalised products.
Nutrition for health and well-being when people are older will be focus of the conference by José Lara, researcher at Newcastle University’s Human Nutrition Research Centre (UK). New business opportunities in the field of personalised nutrition will be the topic covered by Jo Goossens, strategy consultant in the food industry for ShiftN. Emilio Williams, Executive Director of International Programmes at the University of Chicago, will deal with personalised care for patients.
Diet and consumer trend specialists at AZTI, like Sonia Riesco and Clara Talens, will talk about new food concepts and the creation of new ingredients with tailor-made functions. The group of experts also includes people from various scientific fields and the business world, such as Jérémie Lafraire, expert in philosophy and cognitive sciences at the Paul Bocuse Institute; Elena Urdaneta, R&D Director at the Basque Culinary Center; Manuel Portero Otín, Experimental Medicine Professor at the University of Lleida; Dani Lasa, Head of the Creativity and R&D Area at Mugaritz; and Óscar Aragón, Director of the Hospitals, Clinics, the Elderly and Social Areas of Compass Group.
Registration for ‘Growing Young – Food Science for New Consumer Challenges’
The gathering of gastronomy, science and food industry stakeholders will take place on 26 and 27 May in Bilbao.
Registration is now open at growingyoung.azti.es. Early bird registration until 8 May.
AZTI, more than 30 years of experience in marine and food innovation
AZTI has extensive experience organising major marine and food research events. It is committed to the social and economic development of the food and the fisheries sectors. Established in 1981, AZTI has more than 30 years of experience in international research and innovation projects. Its team of experts is made up of more than 230 people working to turn ideas into products and services, generating business initiatives and recovering and preserving natural resources.
AZTI works to provide solutions to its customers by using an innovation model that combines the ability to generate and collect technology, and work to promote dissemination and transfer. The technology centre conducts research and technological development, technology transfer, technical services, technical advice, analyses and testing..