Webinar: Covid-19 and the Immunity Revolution Trend

New product development (NPD) opportunities and challenges

Pre-Coronavirus, most people were only aware of their immune system when it was required to fight off a cold, seasonal flu or an infection.

Suddenly we hear the word immunity daily, linked with ‘herd’, ‘passport’ and ‘vaccine’. Whilst immune boosting foods, drinks and healthcare products are not new, the immunity sector has undoubtedly been given a huge boost by the Covid-19 pandemic.

What opportunities does this afford to your brand and how do you explore and exploit these opportunities?

In this complimentary webinar we will discuss some of the insights and consider the methods to help you understand consumer attitudes, behaviours and needs arising from Covid-19. We will also cover the range of ingredients being promoted for immune support and how to ensure that your product meets claims over shelf life.



Webinar: Covid-19 and the Immunity Revolution Trend - NPD Opportunities & Challenges
Thursday 9 July 2020 14:00 – 15:00 (BST)


This webinar will consider:

  • How you appraise what is understood and not understood about immunity and its relevance to identify new opportunities for your business
  • How opportunities can be worked up into an actionable set of design guidelines for NPD – what product and pack sensory cues signal immunity?
  • The ingredients linked to immune health including vitamins and minerals, pre and probiotics and botanicals and examples of product launches in this space
  • Novel ways of assessing ingredients and their role in promoting the immunity message in your product
  • The permitted claims for the EU and assessing the impact of these claims
  • How analytical can support your NPD and permitted claim substantiation
  • Natural vs synthetic – the impact on immunity effectiveness and analytical requirements


If you missed this webinar, you can watch it on demand – please click here to view.

Meet the Presenters


Carole Bingley

Carole is a Technical Specialist working in the Product and Ingredient Innovation Team at Reading Scientific Services Ltd (RSSL). During her time with RSSL, she has undertaken both ingredient evaluation and product development projects for food manufacturers and ingredient suppliers across a wide range of food categories. Recent projects include development of dairy alternatives and vegan meat alternatives based on plant proteins. Carole has also worked extensively on sugar reduction projects.




Rachel Reid

Rachel is the group leader of the Functional Ingredients and Lipids Teams at RSSL. Rachel has over 10 years’ experience working for the Food industry and has extensive experience in the analysis of vitamins, natural products and other ingredients in a wide range of food matrices. Her analytical work has supported many areas including new product development, stability studies, claim substantiation and manufacturing troubleshooting.




Tracey Sanderson, (Hons), RSensSci

Tracey is Managing Director at Sensory Dimensions, a sensory and consumer research consultancy dedicated to enabling its clients to create successful products. Throughout her career Tracey has applied her sensory and consumer research expertise to provide solutions to a range of product development, brand, product positioning and quality management questions across the food, beverage, home, personal care and healthcare sectors.





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