Webinar on food shelf life: adapting to new consumption trends

New consumer trends are evolving rapidly, driven by changes in technology, sustainability and consumer preferences.

Consumers are increasingly concerned about the environmental impact of their purchases, and mental and physical health is a priority, favoring the consumption of products that promote well-being, healthy foods and self-care experiences.

New alternative ingredients are being introduced into food manufacturing, food analogues (meat) whose consumption is decreasing, as well as new cooking/consumption practices that could have a direct impact on consumer food safety.

The webinar “Shelf life of food: adapting to new consumer trends” to be held on December 10 will present these changes in habits and new developments, as well as their associated microbiological and physical-chemical risks and how to deal with them.

Goals

• To raise awareness about new purchasing, consumption and cooking habits, as well as new alternative ingredients and similar foods, according to the latest AINIA 2024 Barometer.
• To delve deeper into the microbiological risks associated with new food consumption trends.
• To delve deeper into the physical-chemical risks associated with new ingredients and analogous foods.

Addressed to

R&D and Quality technicians from food companies.

Webinar for professionals only.

Methodology

1h15 webinar, starting at 11:00 CET (Spanish time) and ending at 12:15.

Registration closes on December 9th at 16:00 . After registering, you will receive a first confirmation email from us, and another from the GoToWebinar platform with the link to connect. If you have not received it the day before, please contact us.

Program

1. Introduction and presentation of the AINIA Consumer Barometer
2. «Microbiological shelf-life studies. Risks associated with new consumption habits». Laura Verdú, Microbiology Laboratory. Food Quality and Safety, AINIA
3. «Physical-chemical shelf-life studies. Stability of foods with new ingredients». Sandra Leiva, Chemical Laboratory. Food Quality and Safety, AINIA
4. Questions and conclusions