Lab Academy SANA Food

We will discuss the meaning of a healthy lifestyle according to the market perception, what are the choices and drivers of consumer purchases for organic, natural, functional, free from and sustainable products.

By analyzing consumer preferences and motivations, the project provides strategic information that can guide market decisions. The goal is to go beyond simple sales data, to discover the real motivations that drive purchasing choices. Understand consumer perception, for:

- the definition of "healthy" linked to lifestyle and nutrition
- habits related to healthy eating outside the home
- the market perception of healthy eating outside the home

Speakers:

• Claudia Maccarini, Light up Italia!
  
  
• MariaCarla Sanna, Strategic Client Director
  
  
• Arianna Raffaele, Senior Research Manager
  
  

moderated by Sebastiano Porretta, President of AITA

Foods are not only a collection of caloric nutrients needed to provide energy but also an irreplaceable source of compounds that ensure a healthy and pleasant appearance of our bodies. These include polyunsaturated fatty acids, antioxidants, polyphenols, and certain minerals such as selenium, all of which are found within foods and have been shown to be effective in ensuring a healthier appearance of various parts of our bodies such as hair, nails, and skin.

Therefore, understanding what these nutrients are, what foods they are found in, and how they act in the body is a key step in being able to achieve a high state of health (and beauty) through healthy eating.

SPEAKER:

• Mattia Di Nunzio, Associate Professor in Biochemistry, University of Milan

Introduces Sebastiano Porretta, President of AITA

Nutricosmetics revolutionizes the concept of beauty, showing how targeted nutrition can become the best ally for the health of skin, hair and nails. Vitamins, minerals, antioxidants and probiotics are not only nutrients, but real protagonists in fighting aging and inflammation, offering visible and long-lasting results. Thanks to solid scientific evidence, a new approach to beauty emerges, which starts from the inside and is based on conscious food choices, capable of improving aesthetic well-being and quality of life in a natural and sustainable way.

Speaker: Dr. Mirko Marino, researcher at the University of Milan

A talking menu, in addition to listing dishes and drinks, provides additional and detailed information about the food. This type of menu is designed to help customers make informed and conscious choices, especially when it comes to allergies, intolerances, special diets or simply to better understand the ingredients and preparation of the dishes, thus creating a more enjoyable and personalized culinary experience.

ADVANTAGES OF THE TALKING MENU IN THE FOLLOWING PROFILES:
communicative, nutritional, origin of raw materials

Speakers:

• Claudio Truzzi, METRO Quality Manager
• Filippo Rossi, Catholic University,
• Andrea Formigoni, University of Bologna,
• Marco Dalboni, Bio-Barman

Tastings of preparations of a Talking Menu made by chef Giulio Limone, METRO Academy,

Moderator Sebastiano Porretta, President of AITA

Free participation is reserved for a maximum of 50 catering operators who will be registered in order of registration

 
SPEAKER:

• Dr. Simona de Stefano, National Representative for Celiac Disease, Ministry of Health

Introduced by Sebastiano Porretta, President of AITA

The fourth training event of Lab Academy SANA Food, the BolognaFiere organization that, with the patronage of AITA, addresses technical operators in the food industry by offering advanced training and refresher programs and specialized resources to improve skills and knowledge in the sector.

The webinar will provide important advances to operators and food companies regarding gluten-free products and official controls on allergens.

Every year the report on celiac disease is presented in Parliament.
In addition to epidemiological data, labeling rules are being discussed to guide consumers and support food sector operators.
During the day, new developments regarding precautionary labeling and allergens will be presented.

A MEETING WITH OPINION LEADERS

• Mr. Gennaro Adamo, Technical Manager, Alce Nero spa
  
• Lawyer Afro Ambanelli, Law Firm
  
• Lawyer Giorgia Andreis, Andreis & Associati
  
• Ms. Manila Bianchi, Ist.Zoop.Sper., Piemonte Liguria and Valle d’Aosta
  
• Mr. Davide Pessina, Quality Manager, Il Gigante
  
• Mr. Claudio Truzzi, Quality Manager, Metro Italia

Moderated by Mr. Sebastiano Porretta, President of AITA

The third training event of Lab Academy SANA Food, the BolognaFiere project that, under the patronage of AITA, addresses operators in the food industry by offering advanced training and advanced training programmes and specialised resources to improve skills and knowledge in the sector.

The aim is to understand and analyse one of the food industry's leading markets: FREE FROM, FULFILLED/FRESHED products.

Regulations, controls, consumer reasons behind the choice, limitations and remaining gaps will be discussed.

Watch the video recording

PROGRAMME

• 10.00 a.m.

Introduction: Scenarios and Opportunities in the European/US Plant Based Products Market
Ms. Claudia Castello, Exhibition Manager SANA Project

• 10.05 a.m.

Plant-based food products: birth, market and possible health benefits
Ms. Daniela Martini, Department of Food, Nutrition and Environmental Sciences, University of Milan

• 10.30 a.m.

The (ambiguous) regulation of plant-based food products
Lawyer Afro Ambanelli, law firm in Parma

Moderated by Mr. Sebastiano Porretta, President of AITA

The second training event of Lab Academy SANA Food, the project of BolognaFiere that, with the patronage of AITA, addresses operators of the food industry offering advanced training and refresher programmes and specialised resources to improve skills and knowledge in the sector.

The aim is to:

1.  understand the nutritional and lifestyle reasons for the rise and strong development of plant-based food products
2. examine food law in the sector and its shortcomings.

Watch the video recording

PROGRAMME

• 10 a.m.

Lab Academy SANA Food introduction

• 10.05 a.m.

Results of the monitoring of the most current food consumption phenomena in special regimes (rich in/poor in, for intolerant people, vegan, sportsmen, silver gen, religious purposes)
Ms. Katia Ingegneri, Event and Content Planner GS1 Italy

• 10.30 am

The new forms of catering and delivery
Mr. Paolo Barichella, Food Designer

Moderated by Mr. Sebastiano Porretta, President of AITA

The first training event of Lab Academy SANA Food, the BolognaFiere project that, with the patronage of AITA, addresses operators in the food industry offering advanced training and advanced training programmes and specialised resources to improve skills and knowledge in the sector.

The objective is to understand consumer attitudes and behaviour, also with a view to new product development, to understand current phenomena and outline scenarios and orientations taking into account the complexity of the market.
 

Watch the video recording