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Food & Nutrition 2018

About Food & Nutrition Conference 2018

Food & Nutrition 2018 invites all the participants from all over the world to attend “21st International Conference on Food & Nutrition” during July 25-26, 2018 at Vancouver, Canada. This Conference will bring together practitioners, industrialists, researchers and educators from around the world who are engaged in the fields of indigenous food products, food safety, functional foods, bioactive ingredients, nutritional factors, public health, traditional and alternative medicine, dietary management .

Food & Nutrition 2018 is one of the Food meetings which aim at bringing all the food technologists, food professors, young researchers, students, companies, industries under a single roof at the conference.

This Food & Nutrition conference or rather all food conferencesnutrition eventsfood meetings will help in networking, B2B partnering between professionals and academicians. We have handled many successful food events and nutrition conferences and brought researchers and companies together. Nutrition conferencesFood meetings and Nutrition events are very important for the common people to get knowledge about the chemical processes and interactions of all biological and non-biological components of foods & nutrition.

Food & Nutrition 2018 will bring together world-class professors, scientists and industrialists under one roof. Food conferencesNutrition meetingsFood events will highlight significant developments in research and innovations in agricultural, food, nutritional, pharmaceutical and medical technologies, with an emphasis on health and wellness. 

Related Conferences

ASPEN 2018 Nutrition Science & Practice Conference, January 22-25, 2018, Las Vegas, USA; 11th World Congress  on Agriculture & Horticulture , March 05-07, 2018, Paris, France; 21st Euro-Global Summit on Food & Beverages, March 08-10, Berlin, Germany; 17th Food Colloid Conference April 08-11, 2018, UK; 3rd International Conference on Food Chemistry & Nutrition, May 23-24, 2018, Montreal, Canada; , 3rd International Conference on Global Food Security &Sustainability Conference, May 25-26, 2018, New York, USA; 8th International Conference on Food Safety & Regulatory Measures, June 11-23, 2018, Barcelona, Spain; 20th International Conference on Food Science & Nutrition, August 27-28, 2018, Paris, France; 26th International  ICFMH Conference, September 03-06, 2018, Berlin, Germany; 8th International Conference on Food Studies, October 25-26, 2018, Vancouver, Canada

About Conferenceseries

ConferenceSeries organizes 2000+ Global Events inclusive of 1000+ Conferences, 600+ Workshops and 400+ symposiums on various topics of Science and Technology across the globe with support from 1000 more scientific societies and Publishes 750+ Open access journals which contains over 50000 eminent personalities, reputed Scientists as editorial board members. 

ConferenceSeries scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening. It serve as a bridge between researchers from academia and industry enhanced by its well organized scientific sessions, plenary lectures, poster presentations, world class exhibitions, diverse symposiums, highly enriched workshops and B2B meetings.

We are delighted to welcome you to Vancuover for the prestigious 21st  International Conference on Food and Nutrition. Food & Nutrition will focus on the theme “Forum for Innovation in Food, Nutrition and Public Health”. We are confident that you will enjoy the Scientific Program of this upcoming Conference.

Food & Nutrition conference invites a common platform for Deans, Directors, Professors, Students, Research scholars and other participants including CEO, Consultant, Head of Management, Economist, and Project Manager from business and industrial sectors across the world in order to establish a scientific relation between academic experts and other participants through information sharing and networking. Experts around the globe are going to meet in one platform Food & Nutrition conference to introduce advance technologies and recent scientific explorations as well as future of Food and allied fields. Eminent speakers from all around the world are going to be united to introduce the most advance researches and technologies in Food & Nutrition and other related fields. Food & Nutrition also enables a chance to conduct a workshop, symposium and exhibition to emerge new possibilities in the Food Manufacturing fields and other related sectors of Food & Nutrition. This conference will provide the sponsors for practical demonstration, product promotion and making a connection with eminent persons and other customers to receive new business line for future marketing. By this conference, people can share their views and ideas and can improve their knowledge about the advanced techniques to increase the productivity of the industries. This is an open event, we welcome and invite you to participate in this prestigious Food & Nutrition conference  to make event as the best event in Vancouver, Canada.

 

Track Description

Take advantage of two days’ worth of intensive presentations in over 13 sessions offering a comprehensive selection of topics. You’ll learn from leading experts and a collection of your peers. The Food & Nutrition 2018 conference program is organized across dynamic conference tracks designed to help you focus on research and issues that are most important to you.

Food & Nutrition 2018 Annual Conference will offer 13 panel tracks, providing you with plenty of choices where you can submit your proposal. They are:

Track 1: Food Science

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

Related: Food Conferences | Nutrition Conferences | Food & Nutrition Conferences | Dietician Conferences | ConferenceSeries

Topics to be covered:

·         Food Microbiology

·         Fermented Food

·         Food Additives

·         Food Adulteration

·         Food Hydrocolloids

·         Meat science

·         Food Quality

.         Halal Food

.         Food Chemistry

·         Food Toxicology

Related societies, associations and agencies:  

World Apple and Pear Association, Belgium; Wisconsin Restaurant Association Education Foundation, Wisconsin; Wisconsin Restaurant Association, Wisconsin;United States Department of Agriculture (USDA), USA; United States Brewers' Association, USA;UK Government Decontamination Service, UK; U.S. Poultry & Egg Association, USA

 

Track 2: Food Technology

"Food technology is the science that compact with all technique and activities involved in preserving, processing and manufacturing the food stuff”. A food technologist work for the new method development for the food manufacturing and preserving for keeping the food safe and hygienic and enhance the color, flavor and resistance from the natural harms like microorganism and toxins.
The food processing organizations are involved in the processing, preservation, packaging, labeling development, quality management and research and development of the dairy products, food grains, confectionery products, fish products, meat & poultry products and fruit & vegetable products.
Science like chemistry, biology, engineering, nutrition and microbiology is used by the food technology to make the food safer and make available throughout the year in case of seasonal food. 

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Topics to be covered:

·         Food Processing

·         Food Biotechnology

·         Food Packaging

·         Food Engineering

·         Food Nitrificaion

·         Agri-food Technology

·         Cereal Chemistry & Tehnolog

·         Dairy Technology

·         Organic Food & Manufacturing

·         Brewing & Malting Technology

Related societies, associations and agencies:

Cornish Pasty AssociationCommittee on the Environment, Public Health and Food Safety (EU); Catalan Food Safety Agency, USA; Canadian Restaurant and Foodservices Association, Canada

Track 3: Food Safety & Management 

A Food Safety Management System (FSMS) is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. These elements include programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities, relationships, documents, records, and resources.

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Topics to be covered:

·         Food Safety Regulatory Affair

·         Challenges in Food Hygiene & Safety

·         Microbiological and Chemical Aspects of Food Safety

·         Advances in Food Management

·         Foodomics Approaches in Food Safety

·         Novel Food Process & Nano Material

·         Food Safety Oil and Fat Analysis

·         Herbal Food Supplements

·         Fermentation

·         Food Safety Regulations and Guidelines

·         Environmental Protection Co-management with Food Safety

Related societies, associations and agencies:

World Apple and Pear Association, Belgium; Wisconsin Restaurant Association Education Foundation, Wisconsin; Wisconsin Restaurant Association, Wisconsin;United States Department of Agriculture (USDA), USA; United States Brewers' Association, USA;UK Government Decontamination Service, UK; U.S. Poultry & Egg Association, USA

 

Track 4: Food & Beverages

Business and organizations that produce, manage, regulate, and distribute food and beverages comprise the food and beverage production industry. As a fundamental human need, food and beverages always have played a central part in our lives. Our ancestors lived or died according to their ability to grow food, hunt for food, or fight for food. People have always sought out new sources of food. Throughout history people have identified the plants, insects, fungi, and animals in their region capable of sustaining them. In time, agrarian cultures were able to trade or sell their surplus food supplies for other goods and services, and food became an important part of the commerce of a society. As societies came into contact with each other, they also learned of different types of foods available in different parts of the world.

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Topics to be covered:

·         Food Beverages Production

.         Coffee Cocoa and Tea

.         Dairy Products and Eggs

.         Alcoholic and Non-alcoholic Beverages

.         Fish and Marine Products

.         Food Beverage Packaging

.         Quality Food Beverages

Related societies, associations and agencies: 

Cornish Pasty AssociationCommittee on the Environment, Public Health and Food Safety (EU); Catalan Food Safety Agency, USA; Canadian Restaurant and Foodservices Association, Canada

 

Track 5: Food Microbiology

Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods. To see them, you need a microscope that magnifies about 1000-fold. All bacteria reproduce by dividing into two cells. The two cells then divide to become 4, 4 become 8, and so forth. Under ideal conditions, this doubling may occur as frequently as every 15 minutes, so that within 5 hours there will be more than a million cells from the original single cell. If there are 1000 original cells instead of a single one, there will be over 1 billion cells in 5 hours Some rod-shaped bacteria are capable of existing in two forms, dormant spores and active vegetative cells. Vegetative cells form spores under adverse conditions as a means of survival. Spore forms preserve the bacteria from starvation, drying, freezing, chemicals, and heat. When conditions become favourable, the spores germinate, with each spore again becoming a vegetative cell with the ability to reproduce. Among the bacteria, sporulation is not a means of reproduction since each cell forms a single spore which later germinates into a single cell again. Most sporulating bacteria that grow in the presence of air belong to the Genus Bacillus, and most that grow only in the absence of air belong to the Genus Clostridium.

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Topics to be covered:

·         Food Mycology

·         Microbial Aspects of Food Spoilage and Qualty

·         Microbial Ecology of Foods

·         Thermal Processing

·         Food Utilization

·         Bakery and Confectionary

.         Liquid Concentration

.         Sanitation Technologies

.         Sustainable Technologies

.         Food Contamination

Related societies, associations and agencies: 

Scotland Food & Drink, Scotland; SAFE FOODS, USA; Produce Marketing Association, Europe;Processed Vegetable Growers' Association, Australia; Potato Council, USA; Norwegian Ministry of Agriculture and Food Landbruks,  Norwegian; Norwegian Food Safety Authority Mattilsynet, Norwegian

 

Track 6: Food and Economy

The food economy is increasingly shaped by such new issues as sustainability, safety and quality standards, consumer health, and industry concentration. Cultural and ethical arguments gain momentum when aligned with issues such as economic welfare and stakeholder interests. The food economy grows ever more global and encompasses more elusive elements like trust, integrity, transparency, corporate social responsibility and creating emotional bonds with customers. The food economy is inextricably interrelated with globalisation, changes in consumer demand for food and energy, the ICT revolution, sustainability issues, and shifts in the relationship between private companies and public regulators.

The Food Economy explores a variety of trends and topics from the broad perspective that their evolution is interdependent with all kinds of counter currents and opposite notions: scarcity goes together with abundance, public and private initiatives co-evolve, slow food is connected with fast food, global brands and local products exist simultaneously. The Food Economy devotes chapters to existing and emerging issues and challenges of the expanding food economy. The Food Economy is relevant to academics, students, policymakers and consumers who are interested in recent developments in the food system and their implications for the food policy and research agendas in the years to come.

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Topics to be covered:

·         Food Laws

·         Food Security

·         Regulations and Policies

·         Food Safety and Policies

·         Food Service and Entrepreneurship

·         Multilateral Agreements

.         Food Marketing and Management

.         Sanitation Technologies

.         Food Consumer Trends

.         Traditional Development of Functional Foods

Related societies, associations and agencies: 

World Apple and Pear Association, Belgium; Wisconsin Restaurant Association Education Foundation, Wisconsin; Wisconsin Restaurant Association, Wisconsin; United States Brewers' Association, USA; UK Government Decontamination Service, UK; U.S. Poultry & Egg Association, USA

 

Track 7: Nutrition

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion

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Topics to be covered:

·         Nutrition Epidemiology

·         Carbohydrate and Protein Nutrition

·         Nutrition in women’s Health and Pregnency

·         Nutrition in Medicine

·         Nutrition and Obesity

·         Nutrition in Chronic Illness

.         Nutrition in Children

.         Sport Nutrition

.         Animal Nutrition

Related societies, associations and agencies:

The Washington Restaurant Association, USA; Netherlands Nutrition Centre, Netherlands; Specialty Wine Retailers Association, USA; Specialty Food Association, USA; Specialty Coffee Association of Indonesia, Indonesia; Southern Hemisphere Association of Fresh Fruit Exporters

 

Track 8: Nutraceutical and Nutrition Supplements

Nutraceuticals generally depend on the source. They can be categorized on the basis of their natural sources, pharmacological conditions, and also chemical composition of the products. Utmost they are grouped in the subsequent categories like Dietary supplements, Functional Foods, vitamins and minerals, Healing food and Farmaceuticals. Nutraceuticals are derived from different types of herbals, fruits and marine resources.

Nutrition supplements are items that are usually considered non-food items that are used to enhance your nutritional status. Supplements may include, but are not limited to, vitamins, minerals, bars, and energy drinks or sports nutrition products to boost performance. Supplements should be used along with a healthy diet, but not replace it.

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Topics to be covered:

·         Nutriennts

·         Dietary Supplements

·         Vitamin Supplements

·         Protein Supplements

·         Probiotics and Prebiotics

·         Nutraceutical in Cancer Therapy

·         Bioactive Nutraceuticals

·         Nutraceuticals for Cardiovascular Health

·         Nutraceutical in Weight Management

·         Marine Functional Foods & Nutraceutical

.         Recent Trends in Nutraceutical Research

Related societies, associations and agencies: 

Scotland Food & Drink, Scotland; SAFE FOODS, USA; Produce Marketing Association, Europe;Processed Vegetable Growers' Association, Australia; Potato Council, USA; Norwegian Ministry of Agriculture and Food Landbruks,  Norwegian; Norwegian Food Safety Authority Mattilsynet, Norwegian

 

Track 9: Clinical Nutrition

Clinical Nutrition is the diet of patients in health care. Clinical in this logic mentions to the administration of patients, with not only outpatients at clinics, but also inpatients in clinics. It integrates mainly the systematic arenas of nourishment and dietetics. It goals to have a healthy energy equilibrium in patients, as well as giving adequate quantities of additional nutrients for instance vitamins, protein, minerals.

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Topics to be covered:

·         Nutrition and Cardiovascular Health

·         Role of Nutrition in Prevention of Disease

·         Nutrition Physiology

·         Enternal Nutrition

·         Pharmaceutical

·         Health and Nutrition

Related societies, associations and agencies:

Food and Drink FederationFlorida Citrus Mutual, USA; Federation of Oils, Seeds and Fats Associations, Australia; European Food Safety Authority, Europe

 

Track 10: Malnutrition & Undernutrition

Think back on everything you have eaten over the last 24 hours. Do you think that your diet is well balanced and that you are getting the appropriate nutrients you need? Proper nutrition is very important to maintaining a healthy body and mind. The body requires over 40 essential nutrients to function properly, including vitamins, minerals, amino acids, protein and carbohydrates. In addition to the quality of nutrients consumed, the body must also maintain a certain quantity of food to remain healthy. Humans must consume a certain amount of calories each day in order to maintain a productive and energetic lifestyle. A large problem facing the human population today is malnutrition. Malnutrition is when a person's diet has an imbalance of the essential nutrients that the body needs to remain healthy. This imbalance in nutrients can weaken the person's immune system and body and make them more susceptible to illnesses. Malnutrition can also cause delays in a child's physical and mental development. Malnutrition is often divided into two different types, which are under-nutrition and over-nutrition. These two different types of malnutrition vary by what the person is consuming, how it is influencing their body and the prevalence in certain regions of the world.

When most people think of malnutrition, they often think of someone who is suffering from under-nutrition. Under-nutrition occurs when a person consumes a diet that does not meet the necessary requirements for the amount of essential nutrients or calories a person needs to remain healthy. This type of malnutrition can occur when people are not eating enough food, or when the food they are eating does not contain well-balanced nutrients. The World Health Organization estimates that one out of every three people is suffering from a deficiency in one or more essential nutrients. The symptoms associated with under-nutrition vary by deficiency, but all deficiencies will eventually cause permanent harm to the body. Throughout the world, there are three common deficiencies that people suffer from. Lack of vitamin A in the diet is a very large problem worldwide and results in many cases of blindness in children each year. A deficiency in iron can cause a person to become anaemic, which can result in fatigue, increased risk of infection and increased risk of haemorrhaging during childbirth. Iodine deficiency is also very common, with one-third of the human population suffering from a lack of iodine. Iodine is important for proper functioning of the thyroid gland, which is responsible for producing hormones that manage the body's metabolic rate. A lack of iodine can cause stunted growth, mental delays and the creation of goitres, which are when the thyroid glands at the base of the neck become swollen.

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Topics to be covered:

·         Urban Malnutrition

·         Over Nurition

·         Protein Energy Malnutrition

·         Nutrition Epidemiology

·         Causes of Malnutrition

.         Effects of Malnutrition

.         Malnutrition in Children

.         Malnutrition in Women and Teenagers

.         Malnutrition Health Risks and Syndromes

      

Related societies, associations and agencies: 

Grocery Manufacturers Association, USA; Grain and Feed Trade Association, Canada; Freshfel Europe, Europe; Food Drink Europe, Europe; Food Standards Australia New Zealand (FSANZ); Food Products Association

 

Track 11: Dietician and Nutritionists

A dietician (or dietician) is an expert in dietetics; that is, human nutrition and the regulation of diet. A dietician alters their patient's nutrition based upon their medical condition and individual needs. Dieticians are the only healthcare professionals licensed to assess, diagnose, and treat nutritional problems. For example, safely regulating the diet of a patient with Crohn's disease is out of physician's scope of expertise, thus a dietician must be called to permit any changes based upon their knowledge of nutritional biochemistry. Dieticians work in a variety of settings from clinical to community and public policy to media communications.

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Topics to be covered:

·         Nutrigenomics

·         Children Nutrition

·         Clinical Nutrition

·         Sports Nutrition

·         Human and Community Nutrition

·         Nutrition Epidemiology

·         Nutrition Screening and Nutritional Risks

·         Nutritional Disorders

·         Nutrition Pysiology

·         Ruminant Nutrition

Related societies, associations and agencies: 

Canadian Meat Council, Canada; Canadian Cattlemen's Association, Canada; California Beer and Beverage Distributors, USA; California Avocado Society, USA; British Sandwich Association , UK; Bread Bakers Guild of America, USA; Biosecurity Australia, Australia; Australian Quarantine and Inspection Service (AQIS), Australia; Australian Food and Grocery Council, Australia

 

Track 12: Obesity

Obesity means having too much body fat. It is different from being overweight, which means weighing too much. The weight may come from muscle, bone, fat, and/or body water. Both terms mean that a person's weight is greater than what's considered healthy for his or her height.
Obesity occurs over time when you eat more calories than you use. The balance between calories-in and calories-out differs for each person. Factors that might affect your weight include your genetic makeup, overeating, eating high-fat foods, and not being physically active.Being obese increases your risk of diabetes, heart disease, stroke, arthritis, and some cancers. If you are obese, losing even 5 to 10 percent of your weight can delay or prevent some of these diseases. 

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Topics to be covered:

·         Obesity and Weight Mangement

·         Obesity Diet

·         Childhood Obesity

·         Current Research, Control and Prevention of Obesity

·         Advanced Treatments for Obesity

·         Obesity and Diabetes

·         Obesity and Endocrinology

·         Obesity and Chronic Diseases

·         Obesity and Cancer

.         Obesity Medicine and Treatment

.         Genetic Obesity

.         Obesity in Women

Related societies, associations and agencies: 

Grocery Manufacturers Association, USA; Grain and Feed Trade Association, Canada; Freshfel Europe, Europe; Food Drink Europe, Europe; Food Standards Australia New Zealand (FSANZ); Food Products Association

 

Track 13: Public Health Research

In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.

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Topics to be covered:

·         Innovative Diagnostic and Therapeutic Product

·         Effect of Social and Behavioural Factors on Nutrition

·         High Risks Nutrition Disorders Management

·         Health Life Style Promotion

·         Nutrition Quality on Consumer Health

Related societies, associations and agencies: 

Grocery Manufacturers Association, USA; Grain and Feed Trade Association, Canada; Freshfel Europe, Europe; Food Drink Europe, Europe; Food Standards Australia New Zealand (FSANZ); Food Products Association, Belgium

Market Analysis

Market Analysis Report:

The 21st International Conference on Food & Nutrition to be held at Montreal, Canada during May 24-26, 2018 hosted by ConferenceSeries Ltd  through the theme "Forum for Innovation in Food, Nutrition and Public Health", conference will explore the advances in Food Science Nutrition & Nutritional Management and Public Health etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food Scientist & Nutritionist meet. ConferenceSeries Ltd Publishes 700+ Open access journals which contains over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations leads to explore new possibilities and improving the existed opportunities

For more details please visit- http://food.conferenceseries.com/

Market Research

Importance & Scope:

1. Globally:

               The global food and beverage industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

             The prevention of diet-related diseases is one of the new societal challenges of the 21st century. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. The organic food industry is one of the fastest growing sectors of U.S. agriculture. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports. The organic sector of the U.S. agricultural system is demanding increased attention from producers, retailers, consumers, and policy makers interested in environmental and health issues within the food system.

3. Europe:

     The major manufacturing hubs in the globe is Europe which constitute the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

     Asia Pacific is a huge and increasingly influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. Asia Pacific is also one of the fastest growing regions, with a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa, with 5%. This means that by 2017, Asia will have increased its share of the global total to 38%.

USA:

Market structure

The US is the world's largest economy and its 320 million people produced US$48,000 per capita GDP in 2011. One in five Americans live in one of the country's eight largest cities. Its consumers expect competitive pricing and offers, and are increasingly concerned about sustainable production, transport and packaging. It is New Zealand's third largest food and beverage market, with US$2.1 billion exports in 2011.

·         US packaged food sales totalled US$332 billion in 2011. The bakery category was worth 21 percent of the total; dairy, 16 percent; frozen processed food, 10 percent; confectionery, 10 percent; and sweet and savoury snacks, 10 percent.

·         Packaged food sales increased by a compound annual growth rate (CAGR) of 2.5 percent during 2006-2011, driven by more meals eaten at home instead of eating out. The highest growth was in snack bars, with a CAGR of 6.6 percent over the five-year period. Pasta grew 5.9 percent in that time, noodles, 4.8 percent; spreads, 4.6 percent; and dairy products, 3.4 percent.

·         Fresh food sales comprised 78 million tonnes by volume in 2011; with meat at 31 percent market share; vegetables, 25 percent; fruits, 23 percent; starchy roots, seven percent; and eggs, six percent. Market growth was stagnant from 2006-2011.

·         The US wine market is the world's second largest behind France, totalling US$34 billion in 2011, equalling 2.73 billion litres. Still light grape wines dominate with an 86 percent market share in value and 91 percent in volume. Sparkling wines have an eight percent share by value and five percent in volume. CAGR sales growth over 2006-2011 was three percent, with imports from Argentina up 13 percent and New Zealand up 40 percent.

·         US organic food sales of US$27 billion in 2010 accounted for 45 percent of the global total, and represented a CAGR of 11.6 percent between 2006 and 2011.

·         The 2011 dairy market was estimated at US$51 billion, representing 15 percent of the global total. Cheese dominates at a 40 percent market share; milk accounts for 34 percent; the yoghurt sector at 12 percent of the total is particularly dynamic. Spreadable fats accounted for eight percent of market share, cream was at five percent, and chilled desserts, one percent. 2006-2011 CAGR was 5.3 percent.

·         By distribution channel, grocery retail sales were valued at US$930 billion in 2011, and foodservice sales estimated at US$445 billion.

·         In 2010, supermarkets had a 36 percent share of the grocery trade, followed by hypermarkets at 29 percent. Grocery retail sales grew by 2.2 percent CAGR from 2006-2011.

·         In 2010 about 37 percent of the foodservice market was fast food establishments, 33 percent were full-service restaurants. CAGR was stagnant at 0.6 percent during 2006-2011. There has been improvement following the recession late in the decade, which hit the foodservice market particularly hard.

Growth drivers

·         Consumer interest in organic food remains strong, the market doubling between 2005 and 2010. Americans are increasingly interested in health and wellness aspects of food, pressuring foodservice operators to offer healthy alternatives such as low-fat menus. Sustainable packaging, transport and production methods are increasingly valued.

·         While slower to embrace private labels than Europeans, the global economic slowdown has encouraged such sales, which have grown faster than the overall food and beverage market. Standard private labels generally sell for 20 to 40 percent less than their branded equivalents.

·         While eating out is on the rise again, consumers are opting for less expensive restaurants. Full-service restaurants continue to struggle, while fast food restaurants increasingly co-locate in major shopping outlets.

During the recession, wine consumers traded down to economy brands and discounted retail channels; though total volume consumption grew. Traction has come from younger consumers.

Market Potential

·         Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. Food consumption in the U.S. is expected to reach $968 billion by 2016.

·         Canned food value sales are forecast to grow by a CAGR of 3.6 percent to 2016, driven by increasing consumer demands for convenience.

·         There is high demand for frozen food products, particularly from supermarkets and restaurant chains. The frozen food market is forecast to grow at an average annual rate of 1.5 percent, reaching $96.4 billion in 2016.

·         The organic food market is forecast to grow by a 9.7 percent CAGR between 2011 and 2016. The market is forecast to reach $46.5 billion by 2016, which is an increase of > 50 percent since 2010.

·         The growth of the dairy market is forecast to slow, with a CAGR of 3.6 percent between 2011 and 2016, reaching $89.3 billion in 2013. The dynamic yogurt sector in the United States is expected to continue to grow, due to the on-going trend towards healthier options.

·         The grocery retail market is expected to grow by a CAGR of 3.5 percent to 2016.

·         The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).

Nevada Lt. Governors Recognition

Past Conference Report

Food & Nutrition 2017

Past Conference Report

Food & Nutrition-2017

Conference Series successfully hosted the 17th International Conference on Food & Nutrition during May 22-24 2017, at Las Vegas, USA. The conference focused on the theme “Accelerating Research and Innovation in Food & Nutrition”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC received generous response from the Editorial Board Members of Conference Series Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2017 from Conference Series Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food & Nutrition 2017 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Food borne illness, Nutrition, Nutraceutical and nutrient Supplements, Dietician across the world.

.         Food

.         Food Safety and Management

.         Food Nanotechnology

·         Food Microbiology

·         Food Storage, Preservation & Packaging

·         Food Toxicology

·         Food Fraud: Detection and Prevention

·         Nutrition

·         Nutraceuticals & Nutrition Supplements

·         Malnutrition & Undernutrition

·         Lipid Science & Technology

.         Nutrients

.         Dieticians & Nutritionists

.         Probiotics, Functional & Baby Food

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

·         Nathan S Bryan, Baylor College of Medicine, USA

·         Markandeya Jois, La Trobe University, Australia

·         Solomon Nfor, St. Philip’s College, USA

·         David Sando, Harvard T. H Chan School of Public Health, USA

.         Krishnan Venagaragava Chary, Saveetha Medical College, India

We heartily congratulate the winners of the Poster Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food & Nutrition-2017.  At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food & Nutrition-2017.

Food & Nutrition-2017 Organizing Committee would like to thank the Moderator of the conference, Markandeya Jois, La Trobe University, Australia who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food & Nutrition-2017,  Conference Series is glad to announce 21st International Conference on Food & Nutrition (Food & Nutrition-2018) during July 25-26, 2018  Vancouver, Canada

Let us meet again @ Food & Nutrition-2018

 


Past Reports  Gallery  

Supported By

Journal of Nutrition & Food Sciences Journal of Food: Microbiology, Safety & Hygiene Journal of Food Processing & Technology

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by


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