Top Food Chemistry Conferences | Upcoming Food Chemistry Conferences

Theme: Exploring the Novel trends of Nutrition & Food

Nutri-Food Chemistry 2023

Renowned Speakers

Anant Oonsivilai
Suranaree University of Technology
Thailand

Carolyn E Moore
Texas Womanâ€™s University
USA

Dae Young Kwon
Korea Food Research Institute
South Africa

Emil K. Mukhamejanov
Fucoidan World
Kazakhstan

Francisco J Seorns
Autonomous University of Madrid
Spain

Gaia Rocchitta
University of Sassari
Italy

Gaspar-Ros-Berruezo
University of Murcia
Spain

Hironori Tsuchiya
Asahi University
Japan

Jasminka Z Ilich
Florida State University
USA

John Ellis Agens
Florida State University
USA

Lina Zhao
Sun Yat-Sen Universite
Belize

Jones W Ngâ€™ambi
University of Limpopo
South Africa

Marcello Menapace
M&Ms Consulting Ltd
Brazil

Marianne OShea
Pepsi-Co
USA

Marica Bakovic
University of Guelph
Canada

Muscolo Adele
Mediterranea University of Reggio Calabria
Italy

Paloma Collado
National Distance Education University (UNED)
Spain

Qianru Chen
Ocean University of China
China

Raluca Maria Pop
University of Medicine and Pharmacy from Cluj-Napoca
Romania

Robert Buist
BioCeuticals P.L Sydney
Australia

Roula M Abdel Massih
University of Balamand
Lebanon

Sheenam Garg
National Dairy Research Institute
India

Suhair Abdalla Khalil Abdallah
King Faisal Specialist Hospital & Research Center
South Korea

Surajit Mitra
Bidhan Chandra Krishi Viswavidyalaya
India

Teruyoshi Amagai
Mukogawa Womenâ€™s University
Japan

Theodora Mantzourani
Endocrinology & Diabetes, Nutritional and Preventive Medicine
UK

Xiao Lu Yin
Soochow University
China

Nutri-Food Chemistry 2023

Food Chemistry Conferences Committee extends its welcome to 22nd World Congress onNutrition and Food Chemistry during October 02-03, 2023 London,UK with a theme “Exploring the Novel trends of nutrition & food”. Participating at Nutri-Food Chemistry 2023 will provide a amazing chance to communicate with world-class Nutrition Specialists and Food chemists and Clinical Nutritionists, Dieticians, Experts in the field making a channel for collaborations then partnerships.

Conference Series llc LTD organizes 1000+ Global events every year across USA, Europe, & Asia-pacific regions with provision from more than 1000 more scientific societies and publishes 700+ Open access journals which contains over 50000 eminent personalities, fictional scientists as editorial board members and reviewers.

Nutri-food chemistry Conference is a two days meeting includes workshops, symposiums and special keynote sessions led by famous and prestigious speakers who exceed expectations in the field of Nutrition and chemistry. This Food chemistry Conferences also encourages the active participation of young students, and talented understudy bunches from universities and research labs giving an ideal space to share the latest progressions in the Nutrition and Dietetics investigate and upcoming analysts and sprouting researchers as we are facilitating Poster Award Competition and Young Research Forum at the meeting venue.

Importance and Scope:

Food Chemistry conferences aims to bring together leading academic Scientists, Researchers, Doctors Professors, Research fellows, Directors, Deans, Post-graduates in Nutrition and food chemistry, Food chemistry Professionals, Health Care Professionals, Nutrition Specialists, Food chemistry Specialists , Nutrition Entrepreneurs, Nutrition Faculty, food Faculty, Nutrition Academicians, Food chemistry Academicians, Students and Business Delegates to exchange and share their experiences and research results about all features of Nutrition and food chemistry Management.

We have dealt with several creative Nutrition occasions and Nutrition and Food Chemistry meetings which formed incredible relations, bringing the experts Food chemistry: acrylamide is formed in the Maillard reaction and associations together. Nutrition Meetings, Nutrition Conferences and Nutrition Events are basic for the mutual citizens to remain strong and fit for the length of their life. Nutrition conferences, Nutrition events and Nutrition meetings are very important in relations of the research that are successful on worldwide, so that the Knowledge can spread to remain fit and healthy throughout our life.

Why to Attend????

Nutrition and Food chemistry 2023 is planned to offer a prominent opening to the experts in the field of Nutrition and Food Sciences to discuss latest research and challenges in the meadow. Nutrition & Food chemistry 2023 is planned to provide a special podium for Registered Dieticians, and other health-care professionals, Researchers and Students working in the field to consciously, exchange visions and their understandings in front of a large intercontinental listeners. This Nutrition conferences or rather all Nutrition conferences, Nutrition events and Nutrition meetings will help in intermingling by different brains in nutrition and dietetics through the world, B2B construction between specialists besides academicians. The company’s production with nutritional products and supplements can exhibit their products in the Nutrition exhibition and expo.

Conferenceseries LLC Ltd strongly believes that 22^nd World Congress on Nutrition and Food Chemistry will offer an opening for deliberations on come across nutrition and dietetics related problems and challenges in the grazing of Nutrition and food science. It will similarly help in sponsoring mindfulness and help in undertaking one of the perilous problems of mankind.

Who can attend?

Nutri-food chemistry Conference welcomes Scientists, Researchers, Doctors Professors, Research fellows, Directors, Deans, Post-graduates in Nutrition and food chemistry, Food chemistry Professionals, Health Care Professionals, Nutrition Specialists, Food chemistry Specialists , Nutrition Entrepreneurs, Nutrition Faculty, Food Faculty, Nutrition Academicians, Food chemistry Academicians, Students and Business Delegates It is a gathering to explore issues of common concern and also exchange knowledge, share evidence, thoughts, and create solutions.

Benefits Nutri- Food Chemistry 2023 conference:

Accepted abstracts will be published in Journal of Nutrition and Food Sciences with DOI
Global networking: In exchanging and trading Ideas
A Unique Opportunity for Advertisers and Sponsors at this International meeting
Learn about the latest research in your field
Grow as a researcher and presenter
Obtain feedback on your research
Meet and get to know your peers
Gain visibility in your field
Share your research findings with others in your field
Stay on top of trends and topics
Promote Creativity & Innovation in business field

Track 1: Food Chemistry

Food Chemistry is a study of the chemical processes and interactions of all biological and non-biological components of food and deals with the advancement in food chemistry and biochemistry or analytical methods approach used. The training also includes how, under certain food processing techniques products change and ways to either enhance or prevent them from happening. The principles of food chemistry are often derived from rheology, transport theory, physical and chemical thermodynamics, chemical bonds and interacting forces, quantum mechanics and kinetics of reaction, biopolymer science colloidal interactions, nucleation, glass transitions and freezing

Food chemistry concepts are often extracted from rheology, transport phenomena theories, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and kinetics of reaction, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing / disordered or non-crystalline solids, and therefore have Food Physical Chemistry as a foundation region.

Related Societies:

Europe: The European Society for Clinical Nutrition and Metabolism, Europe; British Association for Applied Nutrition & Nutritional therapy, Europe; Italian Society of Human Nutrition, Italy; The Nutrition Society, Europe; Society of Nutrition and Food Science, Europe; Good Food Society, Europe; Public Health and Food Safety, Europe; Spanish Nutrition Society; Spain; Swedish Society for Clinical Nutrition, Sweden; Swiss Society for Nutrition, Switzerland; Dutch Academy of Nutritional Sciences, Netherlands; The Nutrition Society, United Kingdom; The International Society for Nutrition and Functional Foods, Europe; Phytochemical Society of Europe, British Society of Herbal Medicine, Europe; The World Organization of Natural Medicine, Europe; Society for Medicinal Plant and Natural Product Research, Germany; The German Society for Nutrition Medicine, Germany.

USA: American cheese Society, USA; California Beer and Beverage, USA; Canadian Association of Holistic Nutrition Professionals, Canada; Animal Nutrition Association of Canada, Canada; Ontario Society of Nutrition Management, Canada; Brazilian Society for Food and Nutrition, Brazil; Argentine Society of Nutrition, Argentina; Mexican Federation of Societies of Nutrition, Mexico; American Nutrition Association, USA; International Scientific Association for Probiotics and Prebiotics, USA; Cognitive Neuroscience Society, USA; International Food Policy Research Institute, USA; The Food and Beverage Association of America, USA; The Food society, USA; Guelph Food Technology Centre, Canada; North American Meat Processors Association, USA; National Association of Citrus Juice Processors, Florida.

Asia Pacific: Indian Sugar Mill Association, India; All India Distillers Association, Indian; Hong Kong Dietitians Association, Hong Kong; Food & Nutritional Science Society, Hong Kong; Nutrition Society of Malaysia, Malaysia; The Parenteral & Enteral Nutrition Society of Malaysia, Malaysia; Singapore Nutrition and Dietetics Association, Singapore; Society Parenteral and Enteral Nutrition, Singapore; Probiotic Association of India; Japan Society of Nutrition and Food Science, Japan. National Agricultural Cooperative Marketing Federation of India Limited, India; National Institute of Nutrition Campus, Indian, Nutrition Society of India, India North African Nutrition Association; India The Association of Food Technology, Turkey.

Track 2: Nutrition and Food Science

Food and Nutrition is the organization that we get energy for our bodies. We must to extra nutrients in our bodies with an advanced source on a daily basis. Water is a significant element of nutrition. Carbohydrates, Proteins, Fats are also essential. Preserving important Vitamins and Minerals are similarly significant to preservative good healthiness. For prenatal women and grownups over 50, Vitamins for instance Vitamin D and minerals such as iron and calcium are important to thoughtful after indicating foods to eat, as well as probable dietary supplements.

Related Societies:

Track 3: Nutrition and Health

Nutritional science is the investigation of how an organism is nourished, and incorporates the study of how nourishment affects personal health, population health, and planetary health. Nutritional science covers a wide spectrum of disciplines. As a result, nutritional scientists can specialize in particular aspects of nutrition such as biology, physiology, immunology, biochemistry, education, psychology, sustainability, and sociology. In 1946, the World Health Organization (WHO) defined health as “a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity.” The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins and minerals. Foods also contain non nutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants).

26th European Nutrition and Dietetics Conference April 20-21, 2020 | Berlin; World Summit on Nutrition, Obesity, Dietetics and Eating Disorders, November 27-28, 2019 Madrid, Spain 23rd Euro-Global Summit on Food and Beverages, February 26-27, 2020, Berlin, Germany ; 24th International Conference on Food Technology & Processing, October 07-08, 2020, Vienna, Austria; 13th International Conference on Childhood Obesity and Nutrition, March 16-17, 2020, London, UK; 16th Euro Obesity and Endocrinology Congress, July 20-21, 2020, Barcelona, Spain; 7th Global Summit on Plant Science, October 07-08, 2019, Madrid, Spain; 23rd International Conference on Food Technology & Processing, October 07-08, 2019, Dublin, Ireland; Global Summit on Food Microbiology & Nutrition, December 02-03, 2019, London, UK; 29th World conference on Food and Beverages, March 23-24, 2020, London, UK; 16th International Congress on Advances in Natural Medicines, Nutraceuticals & Neurocognition, June 22-23, 2020, Zurich, Switzerland

Related Societies:

Europe: The European Society for Clinical Nutrition and Metabolism, Europe; British Association for Applied Nutrition & Nutritional therapy, Europe; Italian Society of Human Nutrition, Italy; The Nutrition Society, Europe; Society of Nutrition and Food Science, Europe; Good Food Society, Europe; Public Health and Food Safety, Europe; Spanish Nutrition Society; Spain; Swedish Society for Clinical Nutrition, Sweden; Swiss Society for Nutrition, Switzerland; Dutch Academy of Nutritional Sciences, Netherlands; The Nutrition Society, United Kingdom; The International Society for Nutrition and Functional Foods, Europe; Phytochemical Society of Europe, British Society of Herbal Medicine, Europe; The World Organization of Natural Medicine, Europe; Society for Medicinal Plant and Natural Product Research, Germany; The German Society for Nutrition Medicine, Germany.

USA: American cheese Society, USA; California Beer and Beverage, USA; Canadian Association of Holistic Nutrition Professionals, Canada; Animal Nutrition Association of Canada, Canada; Ontario Society of Nutrition Management, Canada; Brazilian Society for Food and Nutrition, Brazil; Argentine Society of Nutrition, Argentina; Mexican Federation of Societies of Nutrition, Mexico; American Nutrition Association, USA; International Scientific Association for Probiotics and Prebiotics, USA; Cognitive Neuroscience Society, USA; International Food Policy Research Institute, USA; The Food and Beverage Association of America, USA; The Food society, USA; Guelph Food Technology Centre, Canada; North American Meat Processors Association, USA; National Association of Citrus Juice Processors, Florida.

Asia Pacific: Indian Sugar Mill Association, India; All India Distillers Association, Indian; Hong Kong Dietitians Association, Hong Kong; Food & Nutritional Science Society, Hong Kong; Nutrition Society of Malaysia, Malaysia; The Parenteral & Enteral Nutrition Society of Malaysia, Malaysia; Singapore Nutrition and Dietetics Association, Singapore; Society Parenteral and Enteral Nutrition, Singapore; Probiotic Association of India; Japan Society of Nutrition and Food Science, Japan. National Agricultural Cooperative Marketing Federation of India Limited, India; National Institute of Nutrition Campus, Indian, Nutrition Society of India, India North African Nutrition Association; India The Association of Food Technology, Turkey.

Track 4: Industrial biotechnology in food industry

Industrial biotechnology is one of the most hopeful new approaches to pollution prevention, resource conservation, and cost reduction. Recently many advances in food industry characterize great role of food biotechnology. GM plants and animals are accustomed enhance taste, shell life, nutrition and quality of food. On the other needle GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are formed by using biotechnological techniques specifically genetic engineering. These techniques can be used to remove hunger from poor people of third world specially Africa. Besides positive aspects, there are some concerns.

Related Societies:

Track 5: Food science and technology

Food science draws from many corrections such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and eventually improve food products for the overall public. As the factors 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 inventive packaging that line supermarket shelves everywhere. The food you devour on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the early stages of research and development comes the mass production of food products using principles of food technology. All of these consistent fields donate to the food industry – the largest manufacturing industry in the United States.

Related Societies:

Track 6: Food Security

Food security is the condition in which all people have physical, social and economic access to proper safe and nutritious food that meets their dietary needs and food preferences for a healthy and active life at all times. A changing climate, growing global population, rising food prices, and environmental stressors will have significant yet highly uncertain impacts on food security over the coming decades. The application of this concept to family level is food security of households, with individuals in households as the focus of concern.

Related Societies:

Track 7: Food Systems & Bioengineering

There are multiple academic and extension programs in the Food Systems and Bioengineering Division. Biotechnology provides an efficient solution for food crises. The Division has four academic programs: management of agricultural systems, biological engineering, food science, management of hotels and restaurants. The lack of knowledge and awareness of the current situation, problems and scientific progress of the latest technologies and their potential for application contributes significantly to the low development and implementation of new approaches to food bioengineering. It improves health and quality of life through the advancement of disease diagnostic medical technologies and It improves health and quality of life by advancing medical technologies for diagnosis and prevention of diseases; and by improving the healthy, effective and environmentally friendly use and delivery of agricultural products as high-quality food and non-food products to consumers.

Related Societies:

Track 8: Food Science & Chemistry

Therefore, Food Science combines food microbiology, chemistry, physics, engineering and nutrition, applying information thus acquired to the event of food products and processes, preserving and storing food, and thus ensuring food safety and quality. It is a basic process of how heat water, acid and base change our foods and toxicology of cosmetics.

Related Societies:

Track 9: Paediatric and Maternal Nutrition

Maternal Nutrition focuses on studies have shown that pre-originating young ladies's nutritional condition (particularly body weight) has an impact on fetal development. In any case, across the physiological state, nutrient intake by the mother is assumed to have no effect throughout the first and second trimesters, but maternal nutrient intake within the last trimester is widely accepted as having some effect on fetal development, and thus maternal food plays a vital role throughout enhancing and developing the fetus.

Related Societies:

Track 10: Chemistry and biochemistry of nutrition

Nutrition is the process of providing the raw materials to the body which it wants to work and develop. There are three macronutrients (carbohydrates, proteins, and lipids) that are essential for humans to act as the primary fuel for physiological processes. This discusses the awareness of nutrients and other components of food with emphasis on their role and effect on mammalian physiology, health and behaviour. The main goal of nutritional biochemistry research is the scientific beginning of optimum dietary diets throughout the life cycle for each nutrient and food ingredient.

Related Societies:

Track 11: Food Toxicology

Food toxicology is based on the bioactive substances ' analysis and toxic effects as they occur in foods. Food toxicology is an individual discipline that assesses the effects of components of the diet's complex chemical matrix on the activities of toxic agents that may be natural endogenous products or may be introduced from contaminating organisms or food production, processing and preparation. Food toxicology is gaining vital attention as the food supply chain is increasing in origin worldwide and any contamination or toxicity can cause serious adverse health effects.

Related Societies:

Track 12: Probiotic Nutrition

We have billions of bacteria in the digestive tract that are friendly the bacterial flora of each person can be as specific as fingerprints. Friendly bacteria help digest the food and effectively absorb nutrients. In a way, it is difficult to digest most components of our food as common — the bacteria digest it. Today's probiotic bacteria used in commercial products are largely members of the Lactobacillus and Bifid genera. Enteral nutrition generally refers to any feeding system that uses the tract of Gastro Intestinal (GI) to provide some or all of the caloric requirements of a person It may include a normal oral diet, the use of liquid supplements, or part or all of the daily requirements.

Related Societies:

Track 13: Food and Nutrition

Food and Nutrition is the organization that gives the bodies strength. We need to provide an advanced source for extra nutrients in our bodies on a daily basis. Water is an essential nutritional element Also essential are carbohydrates, proteins, fats. To ensure good health, the conservation of essential vitamins and minerals is equally important. In pregnant women and adults over 50, vitamins such as vitamin D and minerals such as iron and calcium, as well as probable dietary supplements, are important to consider after suggesting foods to consume.

Related Societies:

Track 14: Nutrition and Cancer

There is a very broad area of research into the role of food in the cancer cycle. When research continues, diet plays a major role in cancer, it will become clearer. The American Institute for Cancer Research and the World Cancer Research Fund reported that 30-40% of all cancers can be avoided by healthy diets, physical activity, and correct body weight maintenance. For some particular cancers it is likely to be higher than this. Many nutritional and cancer study are reductionist; that is, a single food or nutrient was examined in relation to its effect on tumour formation / regression or some other endpoint of cancer

Related Societies:

IMPORTANCE AND SCOPE

This conference is a important platform for inspiring international exchange and to promote their business at the food research conference. The conference is conducted for 2 days, where internationally renowned speakers will describe how their research journey have developed in response to contemporary challenges and also inspirational and innovative lessons from young researchers in food conference. The conference main idea is to provide information related to the Nutrition disorders and causes for defeciency in human nutrition, and rapid growth of food technology and food science globally. And also the companies dealing with nutritional products and supplements can exhibit their products in the Nutrition conference exhibition. We strongly believe that the “22^nd World Congress on Nutrition and Food Chemistry” will provide an opening for discussions in the field of Nutrition.

Conference Highlights

Leading Research Funders:

International Societies and Associations

GLOBAL NUTRITION REPORT:

Malnutrition is a universal issue holding back development with unacceptable human consequences and causing illness in the world population. Yet the opportunity to end malnutrition has never been greater. The UN Decade of Action on Nutrition 2016–2025 and the Sustainable Development Goals (SDGs) provide global and national impetus to address malnutrition and expedite progress.The burden of malnutrition across the world remains high, and progress remains slow. Malnutrition is one of the reason for more ill health in the population than other causes. Children under five years of age face multiple burdens: 150.8 million are stunted, 50.5 million are wasted and 38.3 million are overweight. Meanwhile 20 million babies are born of low birth weight in every year. Overweight and obesity among adults are at record levels with 38.9%, stretching from Africa to North America, and increasing among adolescents. Women have a higher burden than men when it comes to certain forms of malnutrition: one third of all women of reproductive age have anaemia and women have a higher prevalence of obesity than men. Millions of women are still underweight. Many countries are set to achieve the targets set by the global community to track progress on nutritional status to 2025.

TARGET AUDIENCE

Clinical nutritionists
Food technology researchers
Nutrition associations and societies
Scientists
Researches
Dietitians
Students
Quality control officers
Quality assurance officers
Food engineers
Business entrepreneurs
Industry professionals
Public health professionals
Fitness professionals
Pharmacists
Diabetes health professionals

A Glance at Market of Nutrition and Food:

All through the last ten to fifteen years, bargains in the overall Nutrition supplements advertise have seen a marvellous spike. This has enabled different new players to wander into the business segment with things that assurance to be the solution for youth, prosperity, and vitality. As shown by the evaluations of the Nutrition Business Journal report, the overall Nutrition and supplements advertise stayed at US $96 billion beginning 2012. Following a year, it was around US $104 billion comprehensive.

Food Market

The global market value of ethically labelled packaged foods is projected to grow from 793.3 billion U.S. dollars in 2015 to 872.7 billion U.S. dollars by 2020.

The future of the functional food market looks bright; the worldwide revenue for functional food is projected to increase from about 300 billion U.S. dollars in 2017 to over 440 billion dollars in 2022. At present, there is no universally accepted definition of functional foods. But, according to the International Food Information Council (IFIC), functional foods are “foods or food components that may provide benefits beyond basic nutrition”. Popular product types worldwide include vitamins and dietary supplements, functional beverages such as sport and energy drinks, as well as products fortified with probiotics.

Revenue in the Food market amounts to US$660,831m in 2018. The market is expected to grow annually by 3.0% (CAGR 2018-2021).
The market's largest segment is the segment Meat Products & Sausages with a market volume of US$139,792m in 2018.
In global comparison, most revenue is generated in the United States (US$660,831m in 2018).
In relation to total population figures, per person revenues of US$2,015.64 are generated in 2018.
The average per capita consumption stands at 403.8kg in 2018.

Fairtrade products have grown increasingly more popular in recent years. In the early 2000s, it was uncommon to see anything other than fair trade coffee or tea, but the market has since expanded to include fair trade sugar, honey, wine, apparel, coconuts, and seafood to name a few. UTZ, an organization that certifies products as sustainably farmed, reported that the global production value for sustainably produced cocoa grew from 918,000 metric tons in 2015 to nearly 1.2 million metric tons in 2016.

The Annual Growth rate of FDI inflows in the Food Processing Industries:

Revenue in the Food & Beverages annual growth rate (CAGR 2018-2022) of 11.4%, resulting in a market volume of US$138,905m by 2022.
User penetration is 20.3% in 2018 and is expected to hit 26.3% by 2022.
The average revenue per user (ARPU) currently amounts to US$86.30.
In global comparison, most revenue is generated in China (US$18,521m in 2018).

In the market for Milk Products, the volume is expected to amount to 29,104.6mkg by 2023.

The Global Dairy Processing equipment market is projected to reach USD 12.90 Billion by 2023, growing at a CAGR of 5.4% from 2015 to 2023. The major drivers are the rising global consumer demand for dairy products, increasing dairy production, changing needs, taste & preferences among consumers, and the growing demand for healthier and palatable dairy products. The rising health consciousness among people has increased the consumption of processed dairy products such as skimmed milk.

Bread & Bakery Products

Revenue in the Bread & Bakery Products segment amounts to US$67,987m in 2018.
The market is expected to grow annually by 2.6% (CAGR 2018-2021).
In global comparison, most revenue is generated in the United States (US$67,987m in 2018).
In relation to total population figures, per person revenues of US$207.37 are generated in 2018.
The average per capita consumption stands at 42.5kg in 2018.

Food Service Market Summery

Sports nutrition consumers in Italy are becoming increasingly educated about the different types of products available and their aims. While, initially, consumers’ main concerns were to build up muscle and hence they opted for sports protein, they are now becoming increasingly aware of the efficacy of products positioned for energy increase, endurance, recovery and strength. In Italy foodservice market is likely to witness a CAGR of 1.24% during the forecast period (2019 - 2024).

Continuous growth in brands franchising, increased demand for healthier and quality food, and booming digital commercialization are few factors augmenting the foodservice market in Italy. Further, supplemented by active tourism, Italy remains the third largest foodservice market in Europe. Many companies are investing to launch their outlets in the country. For instance, in 2018, the giant player, Starbucks Coffee Company, launched its first outlet in the country. With the growing urbanization and improved lifestyle, Italians are increasingly preferring wine over other alcoholic drinks, uplifting the business for wine bars in the country.

Conference Highlights

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date	October 02-03, 2023
Sponsors & Exhibitors	~~Click here for Sponsorship Opportunities~~
Speaker Opportunity Closed
Poster Opportunity Closed	Click Here to View