October 17th p.m. : Welcome & Visits

• Reception of the delegations
• Visit to ENSAIA and IFBM (Institut Français des Boissons de laBrasserie et de la Malterie)
• Networking evening at the Brasserie L’Excelsior

October 18th : Round tables

• Part 1 – Industry, resources and carbon footprint
• Water management
• Agricultural constraints: European and climatic constraints; changes to crops
• New resources and raw materials: beans, algae, insects, etc.
• The carbon footprint of food products: between trade balance and carbon footprint, what is a reasonable and realistic market size?

• Part 2 – Understanding the European consumer
• The expectations that prevail from one country to another: profits, prices, purchasing power, the role of retailers…The place of organic food and labels
• The development of health foods, nutraceuticals, Nutri-Score, etc.Ultra-processing and its impact on health: state of the art.
• The development and application of regulatory constraints: more flexible or stricter?

SING-UP

www.foodinnovationdays.fr