Where do culinary habits and dislikes come from? Our eating culture determines how we eat, whether we cook or order in, whether we dine together with others or alone in front of the TV, and whether we eat fresh food or mainly convenience products. The ongoing industrialisation of the food system has greatly changed our eating culture, with sometimes drastic consequences for our health and that of our planet. The art of good cooking and shared enjoyment are deeply rooted in the culture of many countries around the world. But in a food culture dominated by dairy products, can novel, plant-based foods ever break out of the vegan niche and conquer the mass market? How can industry, retail and gastronomy avoid a causing "culture shock" when marketing new food offerings – or should they deliberately create one, and turn obstacles into opportunities? And how can a sustainable food culture experience be generated?
This tension between innovation and tradition is the theme of the International Food Innovation Conference, which will take place at the Gottlieb Duttweiler Institute on 19 June 2024, will also focus on the cultural hurdles that food innovations have to overcome during production, preparation and consumption. We will be discussing the theme of "Culture Clash: When Food Innovation Meets Tradition" with thought leaders, major industry players and nutrition experts.
The leading food innovation conference is relevant for anyone interested in how to drive forward the transformation to a sustainable food system within the given cultural context. It will offer interdisciplinary insight for representatives from the industrial, retail, food, consulting and healthcare sectors as well as discussions of solutions along the entire value-creation network, from product development to distribution and consumption.