SENSORY INNOVATION LEADING CONSUMER TRENDS IN NATURALITY, FUNCTIONALITY AND PLANT BASED PRODUCTS IN BRAZIL

Consumers from all over the world are increasing their awareness about health and nutrition, that is leading the food and drinks industry to develop new meat & dairy alternatives based on plants and pulses, as well as products with functional ingredients that have an extra value due to the perception of body & mental health benefits. Today these products may also appeal to different consumers and diet followers that are looking for products that are healthier, more sustainable and that help them to achieve their own goals.
Aligned with the health, well-being and consumer behavior areas of SenseLatam, this workshop aims to highlight the main insights from Givaudan qualitative and quantitative researches with +1700 Brazilians’ consumers on naturality and functional ingredients as well as the sensory opportunities and profiles of hamburgers, sausages and UHT beverages plant based currently in the market.

The structure of the workshop will be organized according to the following agenda:
● Session 1 | 05 min | Impact of global trends in consumer’s choices (SILVA, Sebastian)
● Session 2 | 20 min | Naturalitty in real life (SILVA, Sebastian)
● Session 3 | 20 min | Functional ingredients and marketing claims (TONANNI, Renata)
● Session 4 | 20 min | Opportunities in sensory experience with plant based Burgers and Sausages (OSTI, Daniela)
● Session 5 | 20 min | Cow’s milk x plant based UHT Beverages (PAIOSIN, Giovanna)
● Session 6 | 05 min | Main Conclusions (PAIOSIN, Giovanna)
● Session 7 | 10 min | Questions & Answers (ALL)

All the sessions will have 1-3 interaction questions thru MENTI (QR code and/or website with 6 digits code), such as word clouds, right / wrong questions, top sensory descriptors, among others. Also, it’s planned to have an optional live tasting session of cow’s milk available at participants’ homes to qualitatively describe its sensory profile and connect it with the results of Session 5. As an optional complement, participants that have alternative UHT beverages available at home could also share their perception thru MENTI by the end of the presentation.