How Acacia Fiber Improves Active Nutrition Registration

Duration:60 minutes

Abstract:

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling. Sustainably sourced, even with a carbon-neutral footprint, formulators can use acacia fiber in a large array of applications. Acacia is a healthy fiber for gut comfort and immunity support: very gentle, with strong prebiotic properties and a positive effect on intestinal transit.

In this session, you will learn about:

The sustainability and beyond with carbon footprint
The market trends in functional food and beverage
How to use acacia fiber in different formulations
The nutritional and health benefits of acacia fiber

Speakers

Greg Edmunds

Director, Business Development

Nexira Inc.

Greg Edmunds currently holds the title of Director, Business Development with Nexira Inc. With over 30 years of experience in the nutrition supplement/health ingredient sector, Greg has held managerial roles in Purchasing, Production Planning and New Product Development for a leading Canadian supplement brand to Vice President of Marketing and Sales and President of a large US nutrition ingredient distribution firm. Greg currently resides in Michigan where he enjoys tennis, golf, running and cooking fabulous pizzas.

Tom Vierhile

VP Strategic Insights, North America

Innova Market Insights

Tom Vierhile is VP of Strategic Insights North America for the Netherlands-based Innova Market Insights and has over 20 years of experience in fast-moving consumer goods reporting and analysis. Based in Fairport, New York, he is an internationally recognized expert on new product marketing and has been quoted in media outlets like Bloomberg, Ad Age, The Wall Street Journal, BBC News, and NPR. Tom has authored many articles on new products for a variety of publications, has given presentations on new product trends at industry conferences in the U.S., Europe, Asia, and South America, and is a regular contributor to Prepared Foods magazine. Tom has a bachelor's degree in marketing from St. Bonaventure University and an MBA from the State University of New York at Buffalo.

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