Research & development executive above 17 years' experience leading R&D and working with cross-functional teams in both ingredients and consumer health foods/beverage industries which are innovative, different, consumer perspective (obvious and potential insights) with a scientific story and innovation product development experience behind as well as nutrition education supported products that can really drive sustainable business growth.
CC201B - Hall 18 2nd Floor
CC201B - Hall 18 2nd Floor
GI value is becoming a necessary reference indicator for consumers to choose food, and the market of low GI food has been exploding in recent years. How does low GI go from a medical "concept" for special groups to a healthy "product" on the table of the general public? How does it actually work for human health? And how can we make it more valuable?
CC201B - Hall 18 2nd Floor
Sugar reduction remains a key tone in 2023. However, consumers are scared off by complicated ingredient names. As more brands claim to upgrade recipe with lower sugar content, who will stand out and offer a better choice?