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Start Date:October 5, 2021

Start Time:4PM CET (PARIS) | 9AM CT (Chicago)

Duration:60 minutes

Abstract:

Conscious snacking means meeting nutritional needs; adding functional benefits like increasing energy, controlling appetite and getting fortification from fibre, protein, vitamins, minerals and probiotics; but still providing guilt-free pleasure and indulgence. Can snacks really meet that criteria?

Sponsors

ASR Group Batory Foods
CargillSweegen

Speakers

Sebastian Emig

Director General

European Snacks Association (ESA)

Sebastian has been the Director General European Snacks Association (ESA) since 2012 with over 200 members coming from the manufacturing and supplying side as well as national trade associations. He ensures that members’ interests are given weight in the European policymaking process. His main objective is the further understanding and promotion of the savoury snacks sector through collaboration with EU institutions, NGOs and media. Sebastian also chairs the FoodDrinkEurope (European FDF) Diet Working Group that looks after the health and nutrition debate on EU-level and he is member of various European industry platforms and stakeholder gatherings. Sebastian has more than15 years of experience in public affairs and communications having worked in the private sector and with non-profit organisations. Sebastian will present: Innovation and product formulation in the European savoury snacks sector – achievements and challenges and join the panel Balancing affordability, convenience and taste in the healthy snacking and active nutrition space.

Mike Hughes

Head of Research & Insight

FMCG Gurus

Mike Hughes has over 13 years of experience analyzing consumer trends, attitudes, and behaviors and currently heads up the research and insight division at FMCG Gurus. Mike explores how consumer attitudes and behaviors can often differ.

Adrian Ling

Managing Director

Plamil Foods

Adrian is the CEO of Plamil Foods, the original vegan food manufacturer that was set up in the 1960’s. Adrian is a lifelong vegan and Plamil remains a hub of vegan chocolate. He has spent over 35 years in the chocolate business and has become known in the press as the ‘vegan Willi Wonka’. Adrian has a unique style and can provide some thought-provoking ideas. His ethical approach to business and life has sustained the Plamil brand by always thinking into the future and learning from the past. Adrian will join panel: Innovative approaches in free-from foods.

Gill Hyslop

Editor

BakeryandSnacks

Gill Hyslop is editor of BakeryandSnacks. She has been in the magazine industry for over 30 years, having worked on numerous titles and fields, including food and beverage, jewellery, travel, leisure, IT, government, health and others, on both B2B and consumer titles, in positions from deputy editor, editor, editor-in-chief to publisher. Gill was previously editor of Food Review, the South African monthly food trade journal. She has also worked in the food industry as a chef, having owned her own award-winning restaurants in the Natal Midlands in South Africa; working on charter yachts in the Mediterranean; and as a contract chef in Tavira on the Algarve, before joining William Reed.

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