Lab Academy SANA Food

SANA Food On Line Seminars

 Lab Academy testata

A laboratory of ideas and innovation

Lab Academy SANA Food is the heart of the training programme dedicated to the Horeca world: a laboratory of ideas where high quality training is combined with innovative ideas, fresh proposals and profound reflections. In a series of appointments designed to lead you towards the February appointment, you will have the opportunity to immerse yourself in a stimulating and creative environment, ideal for learning and confrontation.

Each event addresses some of the emerging trends through:

• Training sessions held by experts who will provide practical tools and in-depth knowledge to stay up-to-date and gain inspiring insights;

• Discussions on New Trends in Food and Out-of-Home Consumption: we will analyse the latest trends and innovations that are redefining the food and hospitality sector, with a special focus on sustainability, contemporaneity and innovation;

• Networking moments, a valuable opportunity to connect with industry professionals, exchange ideas and create fruitful collaborations.

Main topics

• New lifestyles: exploring the new trends that are changing the way we conceive and consume food at home and away from home;

• Innovation and Technology: technological innovation is revolutionising the food and Horeca sectors, from production to distribution;

• Sustainability: sustainable practices and their impact on the future of food, hospitality and out-of-home consumption;

• New Market Scenarios: analysis of changes in global and local markets and new opportunities opening up;

• What does the consumer demand? This is the question that Lab Academy SANA Food aims to answer, offering companies valuable ideas for the design of their products. The analysis and comparison of market trends and needs, particularly for out-of-home consumption, will be a useful tool for meeting the growing expectations of distributors and end users.

Don't miss the opportunity to participate in this extraordinary journey!
Follow us on our social channels to keep up to date with all the news, events and stars of the programme!

 

        

20 Mar

BEAUTY FROM INSIDE: CARING FOR YOUR APPEARANCE WITH NUTRITION

Hours 12:00 - 12:45
COSMOPROF | SANA Green Lounge


PLEASE NOTE: This event takes place within the COSMOPROF WORLWIDE exhibition, and will held in italian language only. To participate, you must have pre-registered and have a ticket to access the event.

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
 

PRE-REGISTER HERE

 

25 Feb

BEAUTY FROM INSIDE: EXTERNAL BEAUTY THROUGH NUTRITION

Hours 12:00 - 12:45
Lab Academy Area | Hall 18 - Stand D53

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

 

  • Organized by: BolognaFiere – SANA Food
  • In collaboration with: AITA
24 Feb

THE TALKING MENU AS A NEW COMMUNICATION OPPORTUNITY FOR RESTAURATEURS AND CONSUMERS

Hours 12:00 - 13:30
Cooking Lab Area | Hall 18 - Stand A52 B51

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

  • Organized by: METRO
7 Feb

PREVIEWS AND NEWS ON THE SUBJECT OF GLUTEN-FREE PRODUCTS AND ALLERGENS
A MEETING WITH AN OPINION LEADER

Hours 10:00 - 11:00
Evento ON LINE | Web

 
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.

6 Nov

ANALYSIS OF THE ‘FREE FROM’ SECTOR MARKET, QUALITY, SAFETY, NUTRITION AND REGULATIONS WILL BE DISCUSSED

Hours 10:00 - 11:30
Evento ON LINE | Web


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

24 Sep

PLANT-BASED FOOD PRODUCTS UPDATES ON THE CURRENT TRENDY MARKET SEGMENT

Hours 10:00 - 11:00
Evento ON LINE | Web


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

2 Jul

OUT-OF-HOME CONSUMPTION: FOOD INNOVATION FOR NEW LIFESTYLES THE EVOLUTION OF MARKET SEGMENTS

Hours 10:00 - 11:00
Evento ON LINE | Web


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