Managing Director, Botanical Innovations
Founder of Botanical Innovations Australia a bio technology company which following two years of research and development utilising proprietary technologies has created new and innovative nutraceutical flavours, fragrances and ingredients. The companies unique range of phenolic rich ingredients include plant extracts, fermented plant extracts, cold pressed oils and powders.
The company’s key products include an award winning natural sweetener made from 100% apple. Apple Essence Sweetener has the same functional properties as sugar and made from whole apples and apple waste it is not a concentrated juice.
Botanical Innovations has also developed a unique range of fermented products including apple cider vinegar, fermented grape seed extract, fermented apple peel extract, fermented papaya extract and fermented pineapple peel extract which are available in liquid and powdered form.
Kerry is passionate about creating new functional taste sensations that combine natural healthcare and food to improve health through a balanced diet.
- Seminar: Next generation natural ingredients for digestive wellness
- Innovative Ingredients Live: Apple sweetener: a vegan sugar alternative
Next generation natural ingredients for digestive wellness
TUESDAY 20TH NOVEMBER, GALLERY ROOM 3
To meet the growing demand for digestive health products, this session will review the latest research on the relationship between fermented food and drinks, gut health and beyond. Industry experts will also explore the latest scientific developments in the use of prebiotics and other emerging ingredients to develop food products to improve digestive health and reduce the risk of disease.
Chair: Professor Dr Mahesh S Desai, Head of Eco-Immunology and Microbiome Research Group, Luxembourg Institute of Health
|15.45 – 16.05||Prebiotic chicory root fibres support digestive health and beyond
Silke Ullmann, Manager Nutrition Communication, BENEO-Institute
|16.05 – 16.25||No guts, no glory: why eat fibre?
Professor Dr Mahesh S Desai, Head of Eco-Immunology and Microbiome Research Group, Luxembourg Institute of Health
|16.25 – 16.45||Fermentation and gut health: back to the future
Kerry Ferguson, Managing Director, Botanical Innovations
|16.45 – 17.00||Closing question and answer session|
The Future of Nutrition for Digestive Health
GALLERY ROOM 3
The digestive health market is worth $64 billion and is continuing to grow at 4.4% (CAGR 2015-2020, Euromonitor). This is partly due to an increase in the number of digestive health problems; digestive health trends such as gluten free and dairy free becoming more popular and the awareness that gut health impacts on other areas of health. According to research from Mintel six out of ten people are interested in drinks and snacks to support and improve gut health.
This seminar will explore the latest research examining the complex relationship between diet and the gut microbiota and the impact on digestive wellness and overall wellbeing. It will also examine the gut-brain connection and digestive health and its relevance to neurological disorders. Industry experts will discuss new solutions and also review emerging ingredients and innovations in food and beverages to meet the consumer demand for clean label products to support optimum digestive health.
Tuesday 20th November
|14:00 – 15:30||Exploring the future landscape for digestive health|
|15:45 – 17:00||Next generation natural ingredients for digestive wellness|