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Take a look at the emerging "food tech" category with an informed, balanced perspective about the risks and benefits.
The emerging “food tech” category is quickly evolving with many seeing it as the solution to help feed a growing population with sustainable options; others are wary of the precision fermentation and the genetically modified organisms used in many formulations. This session will review the emerging category with an informed, balanced perspective about the risks and benefits of the precision fermentation and synthetic biology/gene editing technology that is inspiring ingredient innovation across a variety of categories. A proprietary analysis from the Nutrition Business Journal and NEXT Data & Insights will explore B2B and B2C market awareness, acceptance and attitudes that shape risks and opportunities in the market.
VP of Content, Informa
• Well-known subject matter expert within the health & nutrition industry with more than 15 years’ experience reporting on natural products.
• She cares a lot about how healthy products are made, where their ingredients are sourced and how they affect human health.
• She knows that it’s the people behind the businesses — their motivations, feelings and emotions — are what drive industry growth, so that’s where she looks for content opportunities.
Sandy Almendarez is VP of Content for SupplySide and an award-winning journalist. She oversees the editorial and content marketing teams for the B2B media brands Natural Products Insider and Food and Beverage Insider, the education programming for the health and nutrition trade shows SupplySide East and SupplySide West, and community engagement across the SupplySide portfolio. She is a seasoned content strategist with a passion for health, good nutrition, sustainability and inclusion. With over 15 years of experience in the health and nutrition industry, Sandy brings a wealth of knowledge to her role as a content-focused business leader. With specialization in topics ranging from product development to content engagement, creative marketing and c-suite decision making, her work is known for its engaging style and its relevance for business leaders in the health and nutrition industry.
In her free time, Sandy loves running, drinking hot tea and watching her two kids grow up. She brews her own “Sandbucha” homemade kombucha; she’s happy to share if you’re ever in Phoenix!
Arizona State University
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