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Start Date:21/10/2026
Start Time:3:00 PM CEST
Duration:45 minutes
Abstract:
Consumer preference for wellness ingredients has been shifting from traditional supplement formats, like capsules or tablets, towards foods and drinks with functional properties. Beverages represent a convenient category that eases the intake of bioactive botanicals, as beverage consumption is a natural habit associated with a healthy lifestyle, social activities, relaxation, and mindful rituals. As a result, functional beverage launches are accelerating globally, with a variety of drink applications all on trend for formulation with botanical ingredients and natural colours. During this webinar, you’ll learn about:
- The evolving expectations consumers have for functional beverages and the emotional and wellness drivers shaping beverage purchasing decisions
- The role of natural colours in the perception of wellness and functionality in beverages
- How natural colours can impact the stability of functional beverages
General Enquiries:
marketing@cnsmedia.com
Speakers
 Marion Veyrines Global Marketing Manager, Protein & Initiatives Givaudan, Taste & Wellbeing Marion Veyrines is a Senior Global Marketer at Givaudan Taste & Wellbeing in Zurich, where she shapes the strategy and story behind the future of nutrition: from weight management and GLP-1 to functional drinks. For more than a decade in food innovation, she's helped shape what ends up on shelves and in people's glasses for some of the world's leading brands, taking ideas from first spark to market. What drives her is the intersection of marketing and innovation: turning complex science into ideas people connect with, and brands that lead.  Catalina Ospina Technical Marketing Specialist Givaudan Sense Colour Catalina Ospina is a Technical Marketing Specialist at Givaudan Sense Colour in Santiago, Chile and has been bringing the joy of natural colours to foods and drinks for more than 15 years. She has a master’s degree in Nutrition and Food with a focus in healthy foods, from the Universidad de Chile; a BSc in Chemical Engineering; and a postgraduate certificate in food science and technology, both from the Universidad Nacional de Colombia. But ultimately, she is a foodie by heart.  Natalie Schwertheim Deputy Editor Food Ingredients First Natalie Schwertheim is the deputy editor at Food Ingredients First. She is particularly interested in exploring how food industry trends intersect with broader economic and political developments. Natalie holds an MSc in Political Science from Radboud University, Netherlands. She previously worked as the editor for Food Ingredients First’s sister publication, Packaging Insights.
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