Training session for developing food for older consumers: " a fast growing market"
Day-long training session: "Developing food products for older consumers ", March 20, Dijon University Campus
Interview with Vincent Sourzic, Training Manager of Welience Agroalimentaire et Bioindustriel
A day training session for developing food products for older consumers: what is the interest of targeting seniors?
There are several practical reasons for food manufacturers to be interested in this group of consumers. First of all, it is a fast growing segment - by 2050, more than a third of the French population will be over 60! Secondly, seniors have specific dietary needs: nutrition, health, ease of use, quality, enjoyment. Finally, this group of consumers have a purchasing power often higher than the average and are very loyal to products that meet with their satisfaction.
What are the characteristics of the senior segment to be taken into account when developing food products?
Ageing drastically changes the way we eat: seniors can suffer from loss of appetite, have problems chewing and swallowing, have modified tastes and flavor perception... All this requires food manufacturers to adapt. In addition, the notions of "health" and "envoyment" in relation to food are important to seniors, which requires a different approach to product development than for other groups.
What does this training session offer?
We are offering in particular practical applications of expertise in this area: theories will be explained by specialists then translated into practice. Several examples of applications will be illustrated in the form of workshop demonstrations given by our engineers and technicians using pilot equipment.
Who can take part in this training session?
This day training session has been specially developed for European food manufacturers (presentations are in English): managers in R&D, innovation, marketing, quality or production who are interested in learning about the taste and nutrition needs of seniors in order to develop new products or adapt existing ones. It is also open to other people interested by the topic (researchers, health professionals etc.).
Who is teaching the session?
The classes will be given by specialists in their field. Nutritional aspects will be taught by the Gerontopôle, a Dijon-based structure that coordonates scientific expertise in gerontology in the French regions of Burgundy and Franche-Comté. LR Beva Nutrition, a company specialized in developing new health food products, will present the products already on the market and the procedures for specific health claims. A researcher from INRA Clermont-Ferrand will present the aspect of mastication and deglutition. Finally, a specialist consultant in the field of flavoring will look into the area of perceptions and factors influencing the preferences of older consumers.
What are the activities of Welience in this area?
Welience is an interface between the worlds of industry and research: in the food department of Welience, we collaborate with food manufacturers looking to innovate now products. Thanks to our technical equipment (2 food technology halls with pilot plants) and the laboratories that work with us (university of Burgundy, AgroSup Dijon, INRA, CNRS, CHU...), we are able to develop new products with specific qualities in terms of taste, nutrition, function, hygeine or texture.
For more information, contact Vincent SCOURZIC (Training Manager)
WELIENCE
Rue Claude Ladrey
21000 DIJON (France)
Tel. : +33 (0)3 80 39 66 17
Fax : +33 (0)3 80 39 67 73
Email : agroalimentaire@welience.com
Website : www.welience.com |
|
|
