Webinar: BFY snacks and the disparaging ‘junk food’ tag

By Gill Hyslop, BakeryAndSnacks.com

- Last updated on GMT

Pic: Getty Images/Chris Ryan
Pic: Getty Images/Chris Ryan

Related tags: Bakery & confectionery, Snacks

Cream teas, salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.

DairyReporter’s sister publication BakeryandSnacks has invited a panel of industry leaders to take to the podium on May 26, to examine the trend that impacts all areas when it comes to creating standout snacks.

The free-to-attend webinar is tapping some of the best minds the sector has to offer to explore exactly what better-for-you (BFY) means – both for people and the planet.

The health and wellness trend has pervaded all walks of today’s society and is playing a major influence in what we consume, leading to a wealth of opportunities in the snacking category.

From guilty treat to daily nutrition

The art of snacking – once just an occasional extravagance between meals – has changed its station in life.

While not new, its ‘anywhere, anytime’ trait has given rise to snackification, which continues to see an ever-growing number of consumers of all ages and walks of life swapping out traditional meals with snacks. This is obviously driving a greater need for better nutrition.

It has also grown with the increasing consumer desire for new experiences that hit all the senses.

COVID, too, has exacerbated the trend, sparked by just how tenuous not only our personal wellbeing is, but also that of the planet.

At its core, the trend means meeting nutritional needs; adapting to the myriad of today’s lifestyle choices; providing functional benefits; answering environmental concerns; and enabling consumers to feel inclusive through transparency and clean labels: and all the while, still providing pleasure and indulgence.

BAS webinar HS22 -Speakers

Currently playing a heavy influence on the UK scene are the HFSS (high in fat, salt and sugar) regulations set to be enforced in October. This has spawned comment from both advocates and critics, but whether we like it or not, it’s set to take roots. Will it be adopted by policymakers around the world?

So many points to consider and challenges to overcome, and making it even more challenging is the fact that consumer demand constantly fluctuates. However, to remain on top, it’s essential for brand owners to be as cognizant as possible of every nuance and the slightest change in consumer perception and market direction.

Tapping into their reserves of insights are expert panelists:

  • Christine Cochran, president and CEO of SNAC International
  • Joanne Burns, Reformation for Health manager, FDF Scotland
  • Michael Coppen-Gardner, MD of digital strategy consultancy SPQR Communications
  • Nick Desai, founder and CEO of PeaTos

Moderated by BakeryandSnacks’ editor Gill Hyslop, some of the topics to be explored include:

  • Will the UK’s HFSS clampdown squelch unhealthy innovation for good?
  • What are the parallels in this approach with the war on smoking?
  • What are the technical realities in producing healthier snacks?
  • Which ingredients, nutrients and claims are expected to become the next big buzzwords?
  • How does conscious consumerism fit into this?
  • How will the trend evolve over the next decade?
  • The panel will also answer burning questions submitted by viewers.

This is one not to be missed and take places on Thursday, May 26, 2022 at 3pm UK/4pm CET/9am CT. If you can’t make the live event, register anyway. The webinar will be made available to registrants after the broadcast date as an on-demand presentation.

Register here for this free event,​ which is sponsored by Cargill and LBB Specialities.

Related topics: Manufacturers

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