Track: Nutrition, health, and well-being

In this presentation, I introduce the first innovation developed since our arrival at the company: a new range of high-protein sandwiches, designed to respond to the growing demand for functional and ready-to-eat products. The range includes four different flavours, each providing 22 g of protein per 150 g serving, combining nutritional value, taste, and convenience.

How is the trend of satiating products linked to GLP-1 redefining food innovation? In this presentation, we will explore the challenges and strategic opportunities it presents for the agri-food industry.