Upcoming Webinar: Sports Nutrition and COVID-19: Adapting, Navigating & Bracing for the Aftermath

16-Jun-2020 - Last updated on 16-Jun-2020 at 15:23 GMT

Next month NutraIngredients-USA will bring together several experts to reflect on how their respective areas of expertise have adapted to change in recent months and where they anticipate sports nutrition is headed.

The multi-billion-dollar US sports nutrition market is a dynamic and diverse beast, dominated by protein. The sector is awash with innovation, from novel delivery via drinks, shots, bars, gels, and supplements, to new ingredients and alternatives to old classics.

Coronavirus threw the industry a curveball, and this editorial webinar will examine how the pandemic has shifted the category, consumer behavior, how brands are adapting and what trends will stick.

Lineup

Our expert panel includes Aaron Singerman, founder and CEO of Redcon1; Business Strategist Joshua Schall of J. Schall Consulting; Training Coordinator at University of South Carolina Michelle Arent, MPH, CSCS, CISSN, USAW; and Shawn Arent, PhD, CSCS*D, FISSN, FACSM, Professor & Chair, Dept. of Exercise Science, and Director, UofSC Sport Science Lab.

The free webinar, Sports Nutrition and COVID-19: Adapting, Navigating & Bracing for the Aftermath, will take place July 8 at 11:30CT / 12:30ET. You can register for the webinar here. At the time of registration, participants are encouraged to submit questions for the panel, which are given top priority.

The webinar is sponsored by:

Cluster Dextrin: (highly branched cyclic dextrin) is new type of dextrin that is produced from amylopectin. As a functional ingredient in sports drinks, Cluster Dextrin has been shown to have a short residence time in the stomach, allowing for quick absorption in the body.

PharmaGABA: GABA (gamma-amino butyric acid) is an important brain component and exists naturally in various foods, especially in fermented food products. PharmaGABA by Pharma Foods International Co., Ltd is a natural form of GABA produced with the help of Lactobacillus hilgardii – a beneficial lactic acid bacteria used as a functional ingredient.

T. Hasegawa develops custom flavors and fragrances for botanicals, beverages and more. For more than a century, their flavor chemists have collaborated with clients to create innovative concepts through final product formulations.

Verdure Sciences is a supplier of botanical extracts through the integration of agricultural, production, and research platforms. A key area of focus is on developing scientifically-backed botanical extracts through clinical initiatives.