Start Date:08/09/2026
Start Time:4:00 PM CEST
Duration:45 minutes
Abstract:
Consumers today want foods that are both nutritious and delicious — they’re unwilling to sacrifice taste for health. In this webinar, Benédicte Petton, Marketing Director Europe at BioSpringer by Lesaffre, and Andrew Vasina, Culinary Center & Application Manager North America at BioSpringer by Lesaffre, will explore how manufacturers can meet rising demand for nutrition forward products without compromising sensory quality. Drawing on market insights and hands on technical experience, the speakers will introduce fermentation based ingredients as a practical solution for taste and nutrition challenges. Fermentation derived proteins and flavor systems can boost nutritional value, improve mouthfeel, and mask or balance off notes that often appear with sugar, salt, fat reduction or protein enrichment — all while supporting clean label and sustainable positioning. Attendees will learn the latest market trends, formulation strategies, and real world examples for creating high protein, reduced sugar/salt/fat products that deliver on taste. Whether you’re a product developer, R&D specialist, or brand marketer, this session will provide actionable guidance for developing nutrition focused formulations that consumers will love. Join us to discover the no compromise approach to superior taste in healthier products.
General Enquiries:
marketing@cnsmedia.com
Speakers
 Benedicte PETTON Marketing Director Europe Biospringer by Lesaffre Benedicte Petton is a strategic marketing leader with a demonstrated history in the global food and beverages industry. With over five years at Biospringer by Lesaffre, she specializes in translating complex market dynamics and consumer insights into clear commercial strategies. Her expertise lies at the intersection of market trends, regulatory landscapes, and ingredient innovation, helping to guide the industry toward meaningful and sustainable growth.  Andrew VASINA Culinary Center & Applications Manager North America Biospringer by Lesaffre Andrew Vasina is a driven and passionate food scientist with nearly a decade of experience at Biospringer. A true innovator at heart, his work is fueled by a global perspective and a deep love for culinary exploration. In his role, Andrew focuses on practical application, product design, and flavor development. His open-minded approach and hands-on experience in kitchens and labs alike make him an expert in turning innovative concepts into tangible, successful food and beverage solutions.  Elizabeth Green Senior Journalist CNS Media Elizabeth is a senior journalist at CNS Media, the publisher of FoodIngredientsFirst.com. She also works as deputy editor of the B2B industry journal The World of Food Ingredients. She graduated with a BA in Broadcast Journalism in 2011, giving her the tools to create compelling, newsworthy and relevant content in both print and online media. Elizabeth enjoys exploring topics and building content around consumer trends and food ingredient innovation, focusing on flavors and colors.
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