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The Future of Nutrition: Plenary sessions
08:30 - 13:00 MesseTurm, Frankfurt
Pre-event Summit
Mariette Abrahams Consulting
Senior Editor
Senior Business Developer PersonalizedNutrition and Health
University of Milano-Bicocca
Commercial Manager
Researcher, consultant, journalist specialising in food policy
Partner, Retail & Consumer Goods
PA Consulting
Senior Scientist
Personal Care and Wellness Department PGI, Philips Research
Independent Consultant & Owner
Life Science-Based Innovations (LSBI)
CEO & Co-Founder
Farmers Cut
CEO and Founder
Chief Editor
Food Ingredients First

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Time: 08:30
Registration and refreshments 

Time: 09:00
Welcome address from the moderator
Robin Wyers, Chief Editor, Food Ingredients First

Time: 09:15
The evolution of the nutrition industry: from product developers to service providers
Synopsis: The health impacts of foods will become much more important in new product development as the capabilities of personalised nutrition take off in the coming years. For the F&B industry, there is still a lot of work to do to figure out how to capitalise on this promise. The F&B industry should try to get to know their consumers better and from different angles. Not only their physiological needs (which is difficult already) but also their social and psychological needs. The combination of this could lead to true added value for the consumer and interesting business ideas.
Speaker(s): Nard Clabbers, Senior Business Developer Personalised Nutrition & Health, TNO

Time: 09:45
  Helping consumers incorporate personalised nutrition into their daily lives
Synopsis: One of the biggest barriers to success for personalised nutrition is the take-up by consumers. When it comes to consumers, a ‘one size fits all’ approach to health does not work. Only by making it easy for people to incorporate into their daily routines will companies operating in this area be successful. This presentation will highlight some of the technologies out there designed to do just that.
Speaker(s): Jettie Hoonhout, Senior Scientist, Personal Care and Wellness Department PGI, Philips Research

Time: 10:15
Panel discussion:
How will people live in the future? Exploring the impact of rapid urbanisation on health and nutrition
Synopsis: As cities in certain regions grow into mega cities, or ‘megalopolises’, pressure on infrastructure and healthcare is likely to grow. Hear more about the possible outcomes of this rapid urbanisation, and better understand the role food and nutrition will play in supporting healthy societies.

Moderator: Robin Wyers, Chief Editor, Food Ingredients First

  • Mark Korzilius, CEO & Co-Founder, Farmers Cut 
  • Jess Halliday, Consultant
  • Prof. Davide Diamantini, University of Milano-Bicocca

Time: 11:00
Morning refreshments

Time: 11:30
Using AI to create new ingredients
Synopsis: With so much information and data available to companies, it’s becoming harder to find the next new ingredient or idea using traditional methods. Learn how Artificial Intelligence can be used to identify new ingredients from unlikely places and understand the true potential of machine learning for the food industry.
Speaker(s): Neil Foster, Commercial Manager, Nuritas

Time: 12:00
Food as a medicine: highlighting the latest research into potentially life-saving foods
Synopsis: Imagine if food could cure cancer? Or reverse non-communicable diseases such as diabetes? Hear about some of the latest research that highlights the true medical potential of food.
Speaker(s): Christiaan Kalk, Indepdent Consultant & Owner, Life Science-Based Innovations (LSBI)

Time: 12:30
Panel discussion:
The impact of digital: how will e-retail change consumers’ relationship with food and health?
Synopsis: Consumers are increasingly moving online for everyday purchases, from the weekly grocery shop to specialist nutritional supplements. As this trend becomes the norm, companies will need to reconsider how they package and market their products to stand out on the screen, rather than the shelf. 

Moderator: Katy Askew, Senior Editor, NutraIngredients

  • Mariette Abrahams, Director, Mariette Abrahams Consulting
  • Karl Havard, Partner, Retail & Consumer Goods, PA Consulting
  • Christiaan Kalk, Indepdent Consultant & Owner, Life Science-Based Innovations (LSBI)
  • Wilhelmina Jewell Sparks, CEO and Founder, BiTHOUSE GROUP Inc

Time: 13:15 – 14:00
Lunch and networking

The Future of Nutrition - Stream A: Shaping the future of nutrition in Europe
14:00 - 15:00 MesseTurm, Frankfurt, Conference Room A
Pre-event Summit
Head of Nutrition & Product Development
Leatherhead Food Research
Senior Editor
Divison Manager, Flavour & Texture
Principal Scientist and Principal Investigator
VTT Technical Research Centre of Finland Ltd
Head of Product Innovation
German Institute of Food Technologies (DIL)
Independent Consultant

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An afternoon dedicated to showcasing the latest R&D from industry and academia within Europe. Learn how this research will translate into application, and understand the impact of these new developments on the food and nutrition industry in the future.

Session Moderator: Katy Askew, Senior Editor, NutraIngredients


Time: 14:00

Title:   Tapping into the future trends: new product development changing the face of the industry
Synopsis: Take a look at some of the most innovative and forward-thinking products available for consumers now. Explore new product development from across a variety of industries, such as food, beauty and technology, and understand how consumer's growing demand for easy functional and personalised products is likely to impact the food and nutrition sector in the future. 
Speaker(s): Jennifer Arthur, Head of Nutrition & Product Development, Leatherhead Food Research

Time: 14:30
Exciting innovations within Germany’s food and ingredients sector
Synopsis: Within Germany there are a number of exciting and innovative companies changing the future of food. This presentation will address some of the most interesting developments: meat from cells, natural food colourants and ohmic heating.
Speaker(s): Nino Terjung, Head of Product Innovation, German Institute of Food Technologies (DIL)

Time: 15:00
Medicated malnourishment?
Synopsis: 85% of Americans aged 50 or over are taking prescription medication. Likewise 45% of all men and women in UK of any age are doing so as well. Whilst the impact of nutrients on drug metabolism is fully characterised and well publicised, the consequence of medication on nutritional status is less recognised. A number of these interactions and their possible impact upon patient wellbeing will be examined - especially in the elderly. These inte ractions are now accessible in a comprehensive, interactive - fully referenced - evidence based dataset containing both prescription and over the counter medications. Well over 1000 drugs impact upon one or more of 20 micronutrients to either a major, moderate or minor extent. A linked algorithm integrates lifestyle choices of consequence and any use of multiple medications to enable effective food and supplement recommendations to be made to counterbalance any negative interactions.
Speaker(s): Mike Wakeman, Independent Consultant 

Time: 15:30
Afternoon refreshments

Time: 16:00
Title:   Producing protein from electricity
Synopsis: Protein demand from consumers is growing rapidly, however traditional sources are not considered very sustainable. Hear about the latest developments in protein production, using an alternative approach to photosynthesis.
Speaker(s): Juha-Pekka Pitkänen, D.Sc. (Tech.), Principal Scientist, Principal Investigator, VTT Technical Research Centre of Finland

Time: 16:30
Meeting nutrition needs: technologies at work 
Synopsis: Consumers are increasingly aware of thier own nutrition intake, making healthy food choices. In this presentation we show how the latest technological developments help the inudstyr to innocate, meeting consumer demands:​

  • Human Challenge models to substantiate claims
  • Optimal sensory reward in healthy (high protein) products
  • Optimal flavor in low salt/ sugar products

Speaker(s): Rene Floris, Division Manager Flavour & Texture, Nizo 

The Future of Nutrition - Stream B: Highlighting pioneering innovation from across the globe
14:00 - 17:00 MesseTurm, Frankfurt, Conference Room B
Pre-event Summit
Chief Executive Officer
Nutrition Innovation Group
Founder, Chairman & Chief Science Officer
Nutrition Innovation
Market Research Manager
New Nutrition Business
TG Green Teas
VP Business Development
The Kitchen FoodTech Hub

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In an increasingly global world, solutions and new product ideas can come from anywhere. Explore some of the innovative products coming from both established and emerging markets, and discuss how these ideas might shape the future of nutrition.

Session Moderator: Claire Phoenix, Journalist


Time: 14:00
Title:   The Kitchen Hub: promoting foods of the future
Synopsis: Israel is fast becoming a hub for start-ups companies who are disrupting the innovation landscape across a number of industries, including F&B. This presentation will spotlight some of the most exciting companies and projects coming out of the region.
Speaker(s): Amir Zaidman, VP Business Development, The Kitchen FoodTech Hub

Time: 14:30
Title:   Can the solution to sugar be sugar?
Synopsis: The total estimated cost to the world economy from obesity and diabetes is estimated to be over US $2 Trillion. One of the major factors that is at the heart of this epidemic is the highly processed foods and refined sugar we all eat. But does it have to be that way? What if we could create an innovation where 100% cane-sugar could become part of the solution in partnership will mills and brands in many markets? This presentation will cover the innovation of Nucane, the good sugar. A low GI, rich in antioxidant natural alternative to major manufacturers of the world. Join us.
Speaker(s): Matthew Godfrey, CEO, Nutrition Innovation and Dr. David Kannar, Founder, Chairman & Chief Science Officer, Nutrition Innovation

Time: 15:00
Title:   The evolving role of Chinese medicine in functional foods and beverages
Synopsis: An innovation trend in food and beverages across the Western world today is the inclusion of ingredients from the East. Traditional Chinese Medicine and Indian Ayurveda teachings align with next-gen wellness consumers, who are becoming more intentional about consumption and looking to drinks that are naturally functional. One group of herbs is especially trendy, namely "adaptogens", such as ginseng, ashwagandha, licorice, ginger, rhodiola rosa and moringa. Adaptogens are well known natural plants that  can help our body adapt to and handle energy deficits and other stresses of modern life. The presentation will showcase how companies are using these functional ingredients to create new & exciting food and drink, and offer you ideas for your next functional food & beverage innovation project.
Speaker(s): Sophia Nadur, Co-founder, Tg Green Teas

Time: 15:30
Afternoon refreshments

Time: 16:00
Future development of the personalised nutrition trend
Synopsis: Personalisation has been identified as one of the key trends in the business of food nutrition & health. It is all about consumers 'taking back control' of what they buy, eat and do - people want to feel more empowered and confident to create their very own healthy eating patterns. On this presentation, Joana will explore some of the key drivers behind personalized nutrition and how the industry can respond with products/services to meet consumer’s demand for tailored solutions.
Speaker(s): Joana Maricato, Research Manager, New Nutrition Business

Time: 16:30
Speaker panel
Your chance to question the speakers on some of the themes discussed throughout the afternoon.