IFST Food Science & Nutrition Group: 'Flexitarian to vegan: nutritional impacts of lifestyle'


A significant lifestyle choice by today's consumers relates to the reduction of animal components in their diets.  This is reflected in consuming less red meat, eating more vegetarian meals through to adopting a totally vegan diet with no animal derived components.  Are there nutritional and health implications?  What are the dynamics of this trend in our market today? How are the technical challenges being addressed?

This will once again be an interactive event and bring together a panel of experts to explore various health, market and food formulation issues, relating to adopting these various lifestyles.

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