Louise Byg Kongsholm gives the big picture of the changes that are happening; both the big shifts in society and the big trends, but also the small changes in consumer attitudes and actions that give signs of what the future holds.

Get a complete update on the most commercial food trends. What's driving the development and how can companies leverage the latest trends for growth? Lennart Wallander, Chief Officer of Tomorrow at Food & Friends, gives a sharp insight into the food market of the future.

How will the kitchen evolve in the coming years? Trend researcher Mads Arlien-Søborg presents key insights from the pej group's latest trend report 'Kitchen Trends 2025+: The Heart of the Home'. Gain insights into the colors, materials and functionality that will shape the kitchen design of the future and understand the role of the kitchen.

The latest Nordic dietary surveys provide a unique insight into how our eating habits are evolving. Sisse Fagt, Senior Advisor at the National Food Institute, has followed Danish diets closely for 30 years and leads research on diet, physical activity and obesity in the Nordic region. At the conference, she will share her knowledge of food market trends and how new products can quickly change our diets, while presenting the latest data shaping the future of diet and health.

There is no doubt that a healthy work environment attracts and retains good employees, and that skilled and stable employees produce better results on all parameters.

But health is not just about food and exercise.

Health is also very much about relationships, being seen, heard and recognized, and having work-life balance.

Based on her own life, writing and work with health over many years, Anne Hjernøe talks about how an increased focus on employee health and well-being can reduce stress and lifestyle diseases, and increase job satisfaction, productivity and creativity.

There will be a focus on:

Trine Sandberg runs Trine's food blog and has written 7 best-selling cookbooks. Here she will talk about her 18-year food journey, where she finds inspiration for her recipes, the important dialog with her readers, and a little about how she relates to new trends. Perhaps the food industry can learn something from cookbook authors and other food communicators?

7-Eleven has long been part of promoting entrepreneurship and innovation in the food and beverage industry. Anders Fiskbæk, Head of Business Development, talks about the latest initiative, Innovation Corner, which is a place where entrepreneurs can present their products and ideas and get industry-specific sparring.

How can frozen vegetables, fruit and berries help us meet the authorities' recommendation of 500-800 grams a day, while also increasing self-sufficiency? Lars Johan Røsholt - chef, technical consultant at Norrek and future product manager - provides concrete answers. Hear how his practical experience and insight into raw materials makes it easy to integrate frozen products into everyday life to benefit both health and local producers.

Ragnhild Eg is a senior researcher at Nofima, where she works to understand consumers' food habits and food choices. Every day we are faced with countless small and big decisions, what to put on our lunch plate or dinner table are just a few of them. For most consumers, sustainability is low on the list of priorities and we still have a long way to go when it comes to awareness of the carbon footprint of our overall food consumption.

This talk will highlight the difference between habits and conscious choices to understand why it is so difficult to change the way we eat. We will also review insights from studies that work to integrate sustainability into our daily considerations.