Agenda

All times displayed for Europe/Berlin timezone.

The Future of Nutrition: Plenary sessions
08:30 - 13:00 MesseTurm, Frankfurt
Pre-event Summit
Director
Mariette Abrahams Consulting
Senior Editor
FoodNavigator.com
Senior Business Developer PersonalizedNutrition and Health
TNO
Professor
University of Milano-Bicocca
Commercial Manager
Nuritas
Researcher, consultant, journalist specialising in food policy
Freelance
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
BiTHOUSE GROUP Inc
Chief Editor
Food Ingredients First

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Time: 08:30
Registration and refreshments 
 

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


Time: 09:15
Title:  
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
Title:
  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
Panellists:

  • 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
Title:   
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
Title:   
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
Panellists:

  • 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
FoodNavigator.com
Divison Manager, Flavour & Texture
Nizo
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


PRESENTATIONS


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
Title:   
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
Title:   
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
Title:  
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
Co-founder
TG Green Teas
Journalist
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

PRESENTATIONS

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
Title:   
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.

Keynote Presentation: How will the role of technology companies within the F&B industry evolve over the coming years?
10:30 - 10:45 Fi Conference Discovery Theatre
Fi Conference
Research Industry Lead - Consumer Products, Agriculture
IBM Research
How the food ingredients industry has changed over the last 30 years: forecasts for the future
10:30 - 11:00 Industry Insights Theatre
Industry Insights Theatre
CEO
CPL Business Consultants

Synopsis: The last 30 years have seen fashions come and go, but also witnessed important trends and major movements which resulted in opportunities and strategies for success for many players in the industry.  Attend this presentation to hear case studies, anecdotes, reminiscing and looking to the future!

Supplier Solution Session: How to improve R&D process with a proper global specification management strategy
10:30 - 11:10 Expo FoodTec Content Hub
Expo FoodTec Content Hub
General Manager
Sinfo One

Synopsis: The speed of the market demand and the need for greater efficiency and effectiveness are the everyday challenges. The average product lifecycle is constantly decreasing, therefore the management of a good and innovative product portfolio and the specification information as 'single version of the truth' are essential to gain a competitive advantage. This PLM journey will show you examples of companies that achieved the 'single version of the truth', effectiveness in supplier collaboration, NPD performed with higher efficiency, and much more.

About Sinfo One
The aim on Sinfo One is to act as a 'launch pad' for the customers by guaranteeing competitive advantage through consultancy, support, technology and IT applications, which they design and implement for their specific needs. We offer solutions, simplify complexities, optimise performance and obtain results using IT tools. We answer the question 'how can you?' with tailor-made IT solutions and by examining objectives alongside our customers. We aim to contribute to their success through our competencies, expertise, dedication and passion.

Conference Session: Clean Label & Natural Ingredients: Part 1
10:50 - 14:00 Fi Conference Discovery Theatre
Fi Conference
Business Development Manager –Food Innovations
TNO
Director of GREEN Extraction Team
Avignon University
Marketing Manager
Ingredion
Market Analyst
Innova Market Insights
Journalist
Senior Insight Manager
Kerry
Global Research and Application Director
Rousselot

Sponsored by:

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*** Presentations that will be delivered during Clean Label & Natural Ingredient Part 1 session are different to the ones that will be delivered during the Clean Label & Natural Ingredients Day 2 session. ***

Clean label is moving from trend to industry standard as more and more consumers demand food and beverages that contain only simple, natural ingredients. It has also stepped up a gear as an increased desire for organic and GMO-free products means that consumers now pay even more attention to what’s on the product’s label. Whilst there is a lot of opportunity for the F&B industry to develop new and exciting products, this trend also throws up a number of challenges, particularly around reformulation and communication to consumers.

Attend this session to:

  • Understand the consumer’s definition of clean label
  • Learn how to reformulate products, whilst maintaining an enjoyable, sensory experience that consumers expect
  • Overcome issues around stability when working with natural colours, particularly in hot countries
  • Explore new methods for developing truly natural ingredients
  • Find ways to clearly communicate the need for certain ingredients to consumers
  • Gauge the importance of clean label claims, such as ‘organic’, ‘natural’ and ‘GMO-free’ for consumers, and learn how companies can clearly demonstrate these on packages

Session Moderator: Claire Phoenix, Journalist


PRESENTATIONS

Time: 10:50
Title:  
Green Extraction of food ingredients and natural products: moving from academia to innovative and large-scale applications
Speaker(s): Prof. Farid Chemat, Director of GREEN Extraction Team, Avignon University
 

Time: 11:20
Title:
   Beyond clean label: clean supreme
Synopsis: The demand for total transparency now incorporates the entire supply chain, as the clean label positioning becomes more holistic. Organic, no additives, natural, and non-GMO claims remain relevant as the clean label trend from the past has become the standard for the future. Other clear implications such as cleaner formulations, transparency, and ethical claims are setting the agenda for new product development in the F&B industry, catering to an increasing segment of health and sustainability conscious consumers. 
Speaker(s): Florencia Moreno Torres, Market Analyst, Innova Market Insights


Time: 11:50
Title:   Clean label conundrum: delivering for the consumer
Synopsis: Shifting demands and concerns regarding food security, food shortage, good nutrition and authentic taste have propelled consumers to rethink how they choose their daily food and drink. Clean label has become an emotive buzz word in today’s food vernacular – consumers’ desire better information to make better food choices. However, they are not equipped to do so as there is no single definition as to what clean label actually means. Confusion is still rife on this hot topic. At Kerry, we have unpacked the multidimensional nature of clean label by demographic, geography, product category, income bracket to help simplify how clean label can be made relevant & understood by the consumer. All this with the aim of leading to designing solutions that will delight and nourish consumers and drive growth with customers.
Speaker(s): Nanette Solan, Senior Insight Manager, Kerry
 

Time: 12:20
Title:
   Gelatin: the all-in-one solution for clean label, indulgence and surprising texture
Synopsis: Gelatin not only has a long history of safe use worldwide but it is also a trendy ingredient. It offers bright prospects to all food manufacturers who want to develop products answering mainstream consumption trends based on easy to use and highly functional ingredients. The points covered during this presentation will be: 

  • Todays’ consumption major trends (what are the consumers looking for)
  • Ingredients answering these trends; gelatin in food (trends and perception)
  • Innovations from market and to the market for a healthy future

Speaker(s): Dr. Paul Stevens, Global Research and Application Director, Rousselot
 

Time: 12:50
Title:  
Clean label: innovating for performance
Synopsis: Since identifying the clean label movement in its infancy some twenty years ago, we have watched and nurtured its evolution and adoption by both the food and beverages industry and consumers. While it continues to offer great potential, the key to leveraging this lies in responding to consumer challenges and preferences. During our presentation, we will offer insight into European consumers' perceptions of clean label and share our experiences in clean label innovation. We will also highlight how this movement can translate into affordable, practical solutions and products that resonate in today's marketplace.  
Speaker(s): Davy Luyten, Marketing Manager, EMEA, Ingredion
 

Time: 13:20
Title: 
 Open innovation to overcome clean label issues
Synopsis: There is growing consumer demand for wholesome foods focused on health and sustainability, and consumers increasingly look for food products made with familiar ingredients normally found in their own kitchen cupboards. This is the basis for a clean label; however, most common household ingredients lack the functionality needed to keep food products in their best quality from the time they are processed, packaged and consumed. Cleaning up labels requires ingredient suppliers to understand end-user application needs. Conversely, end users require sufficient information on how clean label ingredients affect product quality and safety. The involvement of stakeholders in clean label development span the whole spectrum from ingredient discovery and modification to product application and regulation. This holistic approach provides the technological know-how for an innovative clean label strategy.
Speaker(s): Joost Blankestijn, Business Development Manager–Food Innovations, TNO

 
Innovation Tour: Health & Wellness
11:00 - 12:00
Innovation Tours

Consumers are becoming more and more concerned about their long-term health. As life expectancy grows worldwide, ageing in good health is the new challenge.
People have particular concerns about heart health and cancer in both developed and developing economies. In developed economies, this can be attributed to rising life expectancy levels - which inevitably increase the risk of health problems - and levels of obesity due to inactive lifestyles. In developing economies, this can be linked to industrialization and changing dietary habit.
When it comes to healthy eating habits, consumers associate the word diet with traits such as sacrifice and compromise. An on-going sense of entitlement means that consumers do not want to feel like they are sacrificing the indulgent aspect of food and drink consumption. As such, consumers are more inclined to reduce portion sizes and eat a variety of foods when trying to lose weight rather than eliminate certain foods and ingredients from their diet. They also seek out ‘magic bullet’ health solutions, with fibre and protein currently the two ingredients with a 'health halo'.

Join the tour to visit below mentioned companies and discover new ingredients making products healthier.

  • Aptunion, booth 11.0C84
  • Berrico, booth 09.0G31
  • Brace, booth 08.0T42
  • Capuzzo, booth 11.1F30
  • CBI Alsec, booth 11.0F38
  • EnWave, booth 08.0S38
  • Hochdorf, booth 08.0P47
  • Indena, booth 09.0B24
  • Ingredia, booth 08.0H21
  • Omya, booth 08.0P29
  • Rousselot, booth 08.0J11

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

Expert Information Session: Production cost reduction with process analytics
11:15 - 11:55 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Principal Consultant, Technology and Innovation
PA Consulting

Synopsis: Process analytics implementation can make your production and quality control more efficient in this fast paced digital age. This is a talk about how cutting-edge technology helps more and more manufacturing processes to reinvent and save costs through real-time in-line analysis by enhancing consistency, capital savings, footprint, minimizing rejects and product recalls, late-stage customisation, turning batch systems into continuous or even inventing novel processes and machines that currently don’t exist. Novel technologies include new chemical sensors, new raman and infra-red spectrometers and improved software for fruit maturity, harvest time optimisation, sugar analysis and 2D/3D imaging.

About PA Consulting
PA is a consulting, technology and innovation firm that defines success as achieving exceptional results that have a lasting impact on businesses, communities and individuals worldwide.

10 years of organic regulation (EC) No 834/2007: Time for a change?
11:15 - 11:45 Industry Insights Theatre
Industry Insights Theatre
Adviser, Regulatory Affairs
EAS Strategies

Synopsis: Regulation (EC) No 834/2007 introduced new rules for organic in the EU, completed by other regulatory texts laying down detailed rules for its implementation and concerning the importation of organic products. The current legislative ‘package’ has since been amended numerous times. Despite this, there was still a need to fundamentally revise the legislation, and proposals for a new Regulation were adopted in 2014. The agreed text is being approved before entering into force and in principle applying from January 2021. Certain changes could present challenges for industry, and it remains to be seen in practice how these new rules will be met!

Solvent-free, fully natural food ingredients from botanical sources
11:30 - 11:55 Supplier Solutions Theatre
Supplier Solutions Sessions
CEO
Mazza Innovation Ltd.

Mazza Innovation Ltd. has developed an award-winning, solvent-free extraction process that uses only pressurized water to extract high-quality, fully natural food ingredients from many different botanical sources. This environmentally friendly process renders obsolete the current practice of using harsh industrial chemical solvents to extract ingredients. Using this water-based process, food product manufacturers are now able to source pure ingredients produced through entirely natural means and 100% free of solvent residues.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Top 10 trends for 2018
12:00 - 12:30 Industry Insights Theatre
Industry Insights Theatre
Director of Innovation
Innova Market Insights
Expert Information Session: New opportunities in food extrusion
12:00 - 12:40 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Research assistant
German Institute of Food Technologies (DIL)

Synopsis:  Extrusion is a processing technology widely used for food production of products like pasta, flips or breakfast cereals for many years. In the food industry, mostly single and twin screw extruders have been used as standard tools for about 80 years. Despite this commonly used technology, new extrusion processes are being developed to provide innovative products according to customer requirements. This presentation will therefore offer insight into the relatively new technologies within food extrusion such as High Moisture Extrusion, that can be used to produce products with meat-like properties using plant proteins, and the application of planetary gear extruders in the production of ice cream.

Palsgaard® SA 6615 – A new sustainable, palm-free cake emulsifier
12:30 - 12:39 Supplier Solutions Theatre
Elevator Pitches
Global Sales Manager Bakery/Confectionery
Palsgaard

The Elevator Pitches will be located in the Supplier Solutions Theatre in Hall 11. Speakers will have less than 10 minutes to give a fast‑paced product pitch.

Opportunities and challenges for entering the Indian market
12:45 - 13:15 Industry Insights Theatre
Industry Insights Theatre
Chairman & Managing Director
Suman Project Consultants Pvt. Ltd.

Synopsis: The Indian market has a lot of potential for international companies looking to expand their reach. Understanding local consumer trends and navigating the regulatory and cultural landscape can be a challenge however. This presentation will provide advice on how international companies can successfully enter the Indian market.

Supplier Solution Session: Analytical support along the entire supply chain
12:45 - 13:25 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Strategic Account Manager Health & Baby Food
Eurofins NDSC Food Testing

Synopsis: The food supply chain constantly aims for greater transparency, traceability and integrity. Consultancy and analytical support along the whole chain helps to reduce costs (e.g. avoid product recalls) and to prepare dynamic testing strategies, resulting in a safer and protected product. Which and where are the hidden risks? What would dynamic protection look like and what are the upcoming issues and trends? The presentation will give some examples to minimize the risk by using tools such as the “Eurofins-Firewall”.

About Eurofins
Eurofins ́ mission is to contribute to global health and safety by providing our customers with high quality laboratory and advisory services. One of our main goals is to support our customers by ensuring a safe food supply chain. Through a combination of a udits with representative sampling at the origin and the analyses with a regulatory proof, the risk will be lowered and the quality improved. Using such services the customer saves money, improves quality and protects the own branding. With more than 300 labs in over 39 countries Eurofins is the optimal partner to support you.

OxiKan R Plus – The path breaking, clean label natural antioxidant.
12:50 - 12:59 Supplier Solutions Theatre
Elevator Pitches
Associate Head Scientst
Kancor Ingredients Ltd.

The Elevator Pitches will be located in the Supplier Solutions Theatre in Hall 11. Speakers will have less than 10 minutes to give a fast‑paced product pitch.

Palsgaard® AMP 4455 – A new super-efficient sustainable chocolate emulsifier.
13:10 - 13:19 Supplier Solutions Theatre
Elevator Pitches
Global Sales Manager Bakery/Confectionery
Palsgaard

The Elevator Pitches will be located in the Supplier Solutions Theatre in Hall 11. Speakers will have less than 10 minutes to give a fast‑paced product pitch.

Examples of re-integration in the European food value chain
13:30 - 14:00 Industry Insights Theatre
Industry Insights Theatre
Managing Partner
Food Consulting Network

Synopsis: This presentation will shed light on how the ingredients companies, F&F compounding companies, consumer product companies and food retailers have taken over their supply base, creating consolidation across the supply chain. Several examples will be given showing reasons and drivers for this.

G4 Syrup
13:30 - 13:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Senior Scientist
HAYASHIBARA CO., LTD./NAGASE Group

Hayashibara G4 syrup (four glucose units) produced from starch by enzymatic reactions does not contain Fructose or Sucrose. It can be used in a similar manner to other starch-based syrups with low dextrin content. Examples include Beverages, Gelato and Granola. In beverages, it can improve body texture without adding sugar or an unpleasant aftertaste. G4 syrup has had a long history of safe commercial use as a food in Japan without any known negative consumer feedback.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Expert Information Session: How to assure safety, quality and authenticity in the fruit juice industry?
13:30 - 14:10 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Technical Manager and Communications Head
SGF

Synopsis: Intentional fraud for economic gain can be quite frequent in foods. In 1974, the fruit juice sector implemented a voluntary control system that fights for safeguarding compliance with legal and industrial quality and safety standards. SGF carries out targeted market observations and plant audits to monitor compliance with the food and labelling regulations. SGF certifies fruit processing companies, packers and bottlers, traders and brokers for fruit juices as well as transport companies and cold stores in almost 60 countries worldwide. SGF contributes to a safe and fair worldwide fruit juice market and fulfilment of the final consumer expectations.

About SGF
SGF International e.V. is seen as a pioneer for industrial self-control in the fruit juice industry. It serves as role model for other parts of the food industry. As a non-profit organization, SGF is carried and financed by more than 650 member companies of the branch from nearly 60 countries worldwide. Since it was founded, the task of the SGF, Sure-Global-Fair, has been to monitor the products of the fruit juice branch that are to be found on the market. In fulfilling its statutory task, SGF carries out targeted market observations and plant audits at the member production plants in the framework of the Voluntary Control System (VCS) to monitor compliance with the food and labelling regulations. 

Innovation Tour: Clean label
13:30 - 14:30
Innovation Tours

The concept of clean label food and beverages products, containing clean and simple ingredients that consumers recognize, is nothing new, but it has been thrust into the spotlight over the past few years as health-conscious consumers want to know what they are putting into their bodies. In the food and beverage industry global sales of clean-label products hit US$165 billion in 2015 and are projected to reach $180 billion by 2020. A recent survey commissioned by specialty PR agency Ingredient Communications found as many as 73% of consumers are happy to pay a higher retail price for a food or drink product made with ingredients they recognize and trust.

Join the tour to visit below mentioned companies and discover new solution to develop clean label products.

  • CHR Hansen, booth 08.0H30
  • Alland & Robert, booth 08.0L51
  • BioSpringer, booth 08.0J5
  • Biovitec, booth 08.0A26
  • Diana, booth 08.0A69
  • Ingredia, booth 08.0H21
  • Ingredion, booth 08.0P29
  • Kalizéa, booth 11.0H21
  • Kerry, booth 11.0G101
  • Naturex, booth 08.0P30
  • Rousselot, booth 08.0J11
  • Symrise, booth 08.0A7s

This tour is fully booked.  However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

IASC: Your partner in the Aloe Vera industry
14:00 - 14:25 Supplier Solutions Theatre
Supplier Solutions Sessions

Learn about the services of the International Aloe Science Council, including the IASC Certification Programs. Consumers seek products bearing the IASC Seal so they can be assured that products contain authentic aloe vera that meets IASC quality standards. When regulatory and scientific challenges to aloe vera arise, IASC stands ready to assist the industry and those producing aloe vera products in educating others on the benefits of this functional botanical.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

B2B social media best practices for food ingredient marketers
14:15 - 14:45 Industry Insights Theatre
Industry Insights Theatre
Senior Account Manager
Anderson Partners Food Ingredient Marketing

Synopsis: Social media has come a long way over the last decade. What started as a platform for personal communication has evolved into a professional engagement tool for B2B marketing. Now more than ever, the food ingredient industry is turning to social media to make informed purchasing decisions and stay up on the latest trends. Join Liz Bloyd, Senior Account Manager at Anderson Partners Food Ingredient Marketing, as she discusses the growth of B2B social media in the food ingredient industry and best practices for breaking through the noise to better reach and engage with your target audience.

Technology Innovation Session: Quantitative analysis of enzymatic activity in food
14:15 - 14:55 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Senior Science Manager
GlycoSpot

Synopsis: It is well known, that natural occurring enzymatic activity causes various issues in food production. Raw material harvest variation can influence flour quality in baking, phase separation in juice production and malt quality for brewing. For example, in the malting process, the goal is to convert as much starch as possible into fermentable sugars. Enzymes are key players in this conversion and knowledge about the enzymatic composition of your raw material will ease the production process. 

About GlycoSpot
GlycoSpot provides high-throughput screening kits for analyzing enzyme activity fast, easy and reliable. With our 3-step procedure, we screen in parallel activity of carbohydrate-active enzymes and proteases. GlycoSpot technology is a game-changer in food manufacturing by replacing ancient empirical methods and releasing substantial savings in time and costs of production.

Conference Session: Food Safety & Regulatory Compliance
14:30 - 18:00 Fi Conference Discovery Theatre
Fi Conference
President
Global Harmonization Initiative
Research Industry Lead - Consumer Products, Agriculture
IBM Research
President
Pen & Tec
Head of Regulatory Affairs
Campden BRI
Regulatory Affairs Director
Pen & Tec
Vice President - Business and Regulatory Affairs EU
INSCATECH
Vice President Strategic Regulatory Affairs
Symrise
Professor of Food Law
Wageningen University and Research Centre

Sponsored by:

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Navigating the regulatory landscape can be challenging. Rules around trade vary from country to country, and legislation for food safety is evolving all the time. It is imperative that companies stay on top of changes in order to comply fully with the law and prevent unnecessary penalties or product recalls as it can be difficult for brands to recover from a food safety scandal.

Attend this session to:

  • Get up to speed with the latest updates to EU regulations
  • Navigate the global regulatory landscape and discuss how harmonisation in legislation might be achieved
  • Understand the EU’s position on novel food regulations and find ways to ensure innovation is not stifled
  • Learn how to comply with food labelling standards
  • Understand the importance of traceability in building consumer trust and discover new methods to identify the origin of ingredients

Session Moderator: Cesare Varallo, Vice President - Business and Regulatory Affairs EU, INSCATECH


PRESENTATIONS

Time: 14:30
Title:   
EFSA initiatives for Improved stakeholder engagement - good news for FBOs
Synposis: EFSA has started a new initiative to improve stakeholder engagement, in 2017 launching a Stakeholder Forum and Stakeholder Bureau. The Forum & Bureau represent over 100 stakeholder organizations involved in producing food “From Farm to Fork", as well as diverse organizations representing consumer interests, animal welfare, etc. The EFSA initiative on stakeholder engagement is likely to bring benefits to FBOs (Food & Feed Business Operators), by improving dialogue & possibly removing roadblocks to better evaluation of REPROs (REgulated PROducts).
Speaker(s): Dr Elinor McCartney, President, Pen & Tec


Time: 15:00
Title:  
Update on the novel food authorisation process
Synopsis: The new novel food regulation will apply from 1 January 2018, introducing a centralised authorisation procedure for novel foods. Food business operators will need to be aware of some critical changes which the new regulation will bring

  • How will the procedure work?
  • What are the main changes?
  • What are the potential pitfalls applicants need to watch out for uring the evaluation process?

These questions will be covered by reviewing the legal background of the novel food regulation, EFSA/EC deadlines, potential time to market and data requirements. Tips will also be given to ensure the right steps are taken to obtain a novel food approval in the EU.
Speaker(s): Liza Van den Eede, Regulatory Affairs Director, Pen & Tec 


Time: 15:30
Title:  
Regulatory hurdles for using novel ingredients in product innovation – a global perspective
Synopsis: This presentation will focus on global challenges surrounding the use of novel ingredients impacting product innovation. The following aspects will be covered:

  • Is my ingredient novel? Practical examples and tips how to assess whether particular ingredient requires approval
  • Overview and comparison of regulatory landscape relating to key global markets
  • Labelling implications, including  the use of claims- international perspective

The presentation will focus on case studies, practical examples and common questions and will provide an opportunity to discuss the challenges impacting global product innovation.
Speaker(s): Klaudyna Terlicka, Head of Regulatory Affairs, Campden BRI


Time: 16:00
Title:  Diverging trends in global flavour legislation and safety evaluation 
Synopsis: Many countries are reviewing their existing legislation regarding flavourings and starting to develop their own flavour legislation. To ensure permissibility a close monitoring is necessary. At the same time requirments for the safety evaluations of flavouring substances are increasing and data interpretation is becoming more and more complex. The presentation will give an overview how to master these challenges that have a big impact on global product development.
Speaker(s): Ute Woelke, Vice President Strategic Regulatory Affairs, Symrise 


Time: 16:30
Title:  Blockchain: the fundamental technology for sharing information along the supply chain
Speaker(s): Dr Robin Lougee, Research Industry Lead, Consumer Products/Agriculture, IBM Research


Time: 17:00
Title:  Balancing brand reputation and consumer's safety during a food recall
Speaker(s): Cesare Varallo, Vice President, Business and Regulatory Affairs EU, INSCATECH


Time: 17:30
Panel discussion: Is a scientific approach the best way to harmonise global food safety regulations?
Synopsis: Food safety regulations vary greatly from region to region, making it very difficult for ingredients and finished product manufacturers export their goods internationally. For every region, changes need to be made to comply with regulations. What is the best approach to harmonise these regulations? Should this be led by governments and law makers? Or should scientists who fully understand the dangers and risks associated with food production lead the way?

Panellists:

  • Huub Lelieveld, President, Global Harmonization Initiative
  • Bernd van der Meulen, Professor of Food Law, Wageningen University and Research Centre
  • Cesare Varallo, Vice President, Business and Regulatory Affairs EU, INSCATECH
Master Class: Everything Protein
14:30 - 18:00 Fi Conference Meeting Room
Fi Conference
Marketing Manager For Food Segment in EMEA Region
Dow Food Solutions
Director Agribusiness and Resources
Schlegel und Partner
Team Manager, PhD,Food Technology, AgroTech
Danish Technological Institute
Senior Innovation & CMI Manager EMEA
Jack Links
Business Consultant
TNO
Vice-Chair
ESSNA
Food Analyst
Euromonitor International
Leader of Whey Protein Consumer Tracker Task Force
EWPA
Senior Project Manager Protein Functionality
Nizo
Senior Consultant Department Agribusiness and Resources
Schlegel und Partner

Sponsored by:

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There has been a surge in high protein product launches in recent years, as consumers see protein–rich diets aligning with healthier lifestyles. From elite athletes to those focused on weight-loss, more consumers are looking for protein enriched products – whether animal or plant based – to support their lifestyle needs. As demand grows, so does the challenge of finding sustainable sources of protein.

Attend this session to:

  • Learn about new opportunities to develop products for the mainstream sports nutrition market
  • Explore the latest developments in protein enrichment
  • Assess the benefits of different protein sources: animal vs plant vs dairy
  • Examine the potential of alternative proteins from non-traditional sources as a more sustainable supply
  • Understand the potential challenges of developing novel proteins

Session Moderator: Dr Isabelle Symonds, Senior Consultant – Agribusiness and Resources, Schlegel und Partners


PRESENTATIONS

Time: 14:30
Title:  
Future meat alternatives beyond plant-based
Synopsis:

  • Meat substitutes - market sizes and shares
  • Other categories impacted by the rise in high protein content, e.g. cereal bars, yoghurts
  • Notable innovations among high protein products

Speaker(s): Raphael Moreau, Food Analyst, Euromonitor International


Time: 15:00
Title:  
Allergenicity assessment of alternative (sustainable) protein sources
Synopsis:

  • Food allergy: the main safety risk of alternative (sustainable) protein sources
  • Guiding scheme for allergenicity assessment
  • Food allergy risks of alternative (sustainable) protein sources in perspective
  • Insect proteins as a case example

Speaker(s): Bas Kremer, Business Consultant, TNO


Time: 15:30
Title: 
Importance of protein sources: requirements and developments in animal based proteins
Synopsis:

  • What role do animal proteins play?
  • How is the potential of substitution by vegetable protein perceived?
  • Are there specific product groups and target groups which are more focused on animal based proteins?
  • What are regional specific preferences?
  • Which role will China and India play in the future?

Speaker(s): Dr Isabelle Symonds, Senior Consultant – Agribusiness and Resources, Schlegel und Partners and Dr. Thorsten Böhn, Director Agribusiness and Resources, Schlegel und Partner


Time: 16:00
Title:  
Protein flexibility: blending and replacing proteins in high protein products
Synopsis: Protein flexibility is of great importance to satisfy consumer demand while reducing ingredient costs and maintaining product performance. Sport and clinical nutrition products are characterised by a high protein content. In these products, especially in protein bars, different ingredients are competing for water, easily resulting in negative sensory attributes. Nowadays dairy is the main source of protein in these products. A thorough understanding of the functionality of dairy proteins allows the development of products with the desired shelf life stability and excellent sensory properties. Combining this knowledge with that of plant proteins makes new solutions available, and understanding the interaction between proteins allows new blends with unique functionalities. The presentation will include a case on protein functionality in high protein sport bars.
Speaker(s): Dr Laurice Pouvreau, Senior Project Manager Protein Functionality, Nizo 


Time: 16:30
Title: 
Protein adulteration: how can you protect your business?
Synopsis: ESSNA Vice-Chair Suzane Leser will discuss the issue of protein adulteration and its implications, both on individual businesses as well as the wider protein industry. Suzane will outline how companies can avoid inadvertently “spiking” their products by talking through ESSNA’s roadmap to help the sector correctly label all sources of protein in their products, seen as an important tool to tackle protein adulteration within the sports nutrition industry.
Speaker(s): Suzane Leser, Vice-Chair, ESSNA


Time: 17:00
Title:  
Consumer attitudes towards protein
Synopsis: The results of the first European Whey Tracker Consumer survey are out and will be shared during this presentation. The survey was carried out in 2017 on behalf of EWPA by the YouGov agency in 8 EU countries (UK, Ireland, France, Germany, Poland, Sweden, Italy, the Netherlands) on 7396 adults interested in nutrition and/or physically active. The results reveal what is the current consumers’ attitude towards protein, in particular whey protein.
Speaker(s): Sarah O’Neill, Leader of EWPA Whey Protein Consumer Tracker Task Force


Time: 17:15
Panel debate:
The benefits and limitations of different protein sources: animal vs. plant vs. dairy
Moderator: Anne Louise Dannesboe Nielsen, Team Manager – Food Technology, Danish Technological Institute
Panellinsts: 

  • Suzane Leser, Vice-Chair, ESSNA
  • Yola Khoreva, Senior Innovation & CMI Manager EMEA, Jack Links
  • Vanessa Azevedo, Marketing Manager For Food Segment in EMEA Region, Dow Food Solutions
Egg products: cost savings and health opportunities
14:30 - 14:55 Supplier Solutions Theatre
Supplier Solutions Sessions
NPD / Product Specialists
Newtricious B.V.
Bouwhuise Enthoven B.V.

Using egg products is all about functionality. Choosing the egg product with excellent functionality can save money in producing the finished product. Bouwhuis Enthoven specialises in egg products with high functionality. This is demonstrated for waterbinding, foaming and emulsification.
Eggs offer unique possibilities for creating food products with healthy aspects. Newtricious R&D specialises in creating food ingredients which are effective in health. Ingredients to use for healthy aging concepts, cardiovascular diseases or cognition are developed and clinically proven.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Technology Innovation Session: Energy efficient and low temperature concentration of fluids by forward osmosis technology
15:00 - 15:40 Expo FoodTec Content Hub
Expo FoodTec Content Hub

Synopsis: There is a strong need to move to energy friendly concentration technologies in order to reduce the carbon foot print of the food industry. This presentation will discuss how implementing innovative Forward Osmosis technology can help reduce energy consumption, as well as reduce mild concentration in comparison to evaporation technology. In principle, all evaporations processes could be replaced by Forward Osmosis technology.

About BLUE-tec
Practical value of water technology aiming for environmental sustainability is the focus of our work at BLUE-tec. Our dedicated employees form a team in which all aspects of applying technology come into place. Together with other actors in the field of expertise BLUE-tec aims at continuous development of knowledge on sustainable water technologies.

Towards open organizations. Experts on demand at the speed of a click
15:00 - 15:30 Industry Insights Theatre
Industry Insights Theatre
Operations Director
Presans
Sugar reduction, a common responsibility
15:00 - 15:25 Supplier Solutions Theatre
Supplier Solutions Sessions
Technical Sales Manager
Sensus

Sugar reduction, a common responsibility
Public health authorities, health professionals, the food and drink industry, and many consumers are united in their concerns; we need to reduce the amount of sugar that we eat drastically. Sensus explores the factors behind these concerns and options for sugar reduction that can offer additional health benefits. Various solutions are available, but the end product should ideally have better metabolic properties. Learn more about natural solutions like chicory root fiber, health benefits, regulation and labeling. Try sugar reduced products with excellent taste and texture.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

All the potential of functional milk proteins in a clean-label and shelf-stable dairy snack
15:30 - 15:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Product Manager
Ingredia
Cheese Specialist
Ingredia

All Ingredia protein expertise in an unique shelf-stable dairy snack: 2 functional proteins – PROMILK® 600 A and PROMILK® SH 20 – in order to obtain a perfect firm and creamy dairy bite that you can eat on-the-go. PROMILK® 600 A is very well-known as a creamy booster in dairy products, and more particularly in low-fat ones. PROMILK® SH 20, a native micellar casein, brings firm texture. Without any E-numbers and texturizers, our dairy snack is shelf-stable over time. This new clean-label product is suitable for everyone who has food cravings during the day.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

The Start-up Innovation Challenge - Finalists' live pitches
15:45 - 17:00 Industry Insights Theatre
Industry Insights Theatre
Founder & CEO
GreenFood50,Wageningen Campus
CEO
3fbio

Hear from our 2016 winners, 3FBio and Greenfood 50 on the success they’ve had over the last year.

Following this, we will hear from this year’s 10 shortlisted companies after which the winners of the Start -up Innovation Challenge 2017 will be announced.

Expert Information Session: How quality management done right in 7 easy steps will deliver a tremendous increase in profit
15:45 - 16:25 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Co-Founder & Co-Owner
FoodRecall.nl & Food Safety Experts

Synopsis: Many quality managers face difficulties in convincing senior management to really invest in quality and food safety, let alone placing these at the same priority level as personal safety. One of the underlying reasons is that quality managers often do not succeed in clearly substantiating the potential benefits to be gained for the organization. This presentation will outline 7 easy steps to create the right level of engagement and priority for quality and food safety in an organization. Next to this it will also show how to increase the company profit with at least 2% of the turnover by managing quality the right way.

Functional Properties of Whey Proteins
16:00 - 16:25 Supplier Solutions Theatre
Supplier Solutions Sessions
Director of International Sales
Agropur US Operations

Agropur Cooperative is a North American dairy industry leader founded in 1938. With sales of nearly $6.0 billion in 2016, Agropur processes more than 13 billion pounds of milk per year at its 39 plants across North America. Agropur’s Nutrition Solutions sector produces specialty ingredients used for formulating a variety of products from infant formula to cosmetics, medical foods and protein supplements. Our presentation will discuss the favorable functional and nutritional characteristics of whey proteins.

 Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Innovation Tour: Everything protein
16:00 - 17:00
Innovation Tours

Although consumers in developed countries are already eating too much protein, 75 % are still looking to add more to their diet. The drivers of the market are sports nutrition, weight management, and senior nutrition although senior citizens are probably the only ones who really need to increase their protein intake. The market for protein ingredients, in terms of value, is projected to reach USD 58.49bn by 2022, at a CAGR of 6.0% from 2017. Animal-based protein represents 75% of the market, but the plant-based protein market is booming. Consumers are looking more and more for plant-based alternatives, either for their health, animal welfare or for other sustainable reasons.

Join the tour to visit below mentioned companies' stands and find out what’s new in protein.

  • Arla, booth 08.0C41
  • Avebe, booth 08.0H49
  • Berrico, booth 09.0G31 
  • CBI Alsec, booth 11.0F38
  • Fonterra, booth 08.0S5
  • Friesland, booth 08.0P10
  • Gelita, booth 08.0C51
  • Hochdorf, booth 08.0P47
  • Kerry, booth 11.0G101
  • Leiber, booth 09.0C61
  • Roquette, booth 08.0F43

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

NutriWhey Hydro, because the fast road to recovery should taste great!
16:30 - 16:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Product Group Manager Whey Proteins
Friesland Campina DMV

The road to recovery should taste great! The benefits of hydrolyzed proteins are becoming more known to the active consumers. Unfortunately hydrolyzed proteins generally taste bitter and unpleasant. With its unique protein hydrolyzation, NutriWhey Hydro is able to deliver on the core market drivers of both taste and nutrition.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

WOMEN'S NETWORKING BREAKFAST
08:00 - 11:00 Portalhaus, Via Level, Hall 11.0
Fi Conference
Connector @ The Hunger Project | Leadership coach | boardroom consultant in Retail & Wholesale
The Hunger Project
Bayn Europe AB (publ.)
Founder and CEO
Borderless
Consultant Director
CEO
UBM EMEA
FITSHE
Founder & Owner
International Consultant
Borderless
Chief Scientific Officer
Almond Board of California
Chief Commercial Officer
Edlong Dairy Technologies

Join us for a morning of career-changing advice, networking and delicious food

The Women’s Networking Breakfast at Fi Europe 2017 brings together inspirational women from all areas of the food industry and beyond. Together they will share their insight, knowledge and experience on topics covering innovation, entrepreneurship, and women’s excellence in food & beverage industry.

More details

Market drivers and business opportunities in The German food market
10:30 - 11:00 Industry Insights Theatre
Industry Insights Theatre
Senior Manager
Food & Nutrition, GTAI

Synopsis:

  • General market overview food & Bev Europe/Germany
  • Growth segments/market trends in Germany
  • Macroeconomic information Germany
  • Location advantages Germany
Keynote Presentation: The future of F&B: insights into the changing approach to innovation
10:30 - 10:45 Fi Conference Discovery Theatre
Fi Conference
Fiber Crème™ As High Soluble Dietary Fiber Ingredient With Creamy Taste For Daily Food And Beverages
10:30 - 10:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Executive Director
PT Lautan Natural Krimerindo

People with diabetes type 2 and obese are rising year by year. One of the best ways to prevent the raises of this number is by doing a healthy and balanced diet. Formulating a low sugar and good fats foods & beverages without losing the taste will be the main key.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Conference Session: Health & Wellness
10:50 - 14:00 Fi Conference Discovery Theatre
Fi Conference
Director
Mariette Abrahams Consulting
Head of Nutrition & Product Development
Leatherhead Food Research
Product Development Scientist
Campden BRI
Chief Scientific Officer
Almond Board of California
Co-founder
TG Green Teas
Global Food Science Analys
Mintel
Co-Founder and Head of Research and Analytics
NAILBITER
Global Innovation Director SNICKERS & TWIX and Lead Global Strategist on Health & Wellbeing
Mars Chocolate - Global
Senior Consultant
The HealthyMarketingTeam Ltd

Sponsored by:

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Health and wellness has become an over-arching trend within the F&B industry as consumers are now looking to food to support a more holistic approach to wellbeing. Thanks to the rise of social media and online influencers sharing ‘health advice’, people are educating themselves on the nutrients needed for healthier lifestyles. As populations grow and age, nutrition is likely to play an increasingly important role in the prevention of non-communicable diseases to relieve pressure on straining healthcare systems. This opens up plenty of opportunities for companies in the F&B industry to tap into this growing market.

Attend this session to:

  • Learn about the latest de0elopments within personalised nutrition and understand how consumers’ relationship with food and beverages is likely to change
  • Explore the potential of smart health and assess how the growth of data mining can support NPD in the F&B industry
  • Navigate the new product landscape and explore the latest launches to meet the demand for healthier products
  • Delve into the latest research into the microbiome and its impact on gut health

Session Moderator: Mariette Abrahams, Director, Mariette Abrahams Consulting


PRESENTATIONS

Time: 10:50
Title:  
Personalised nutrition: developing successful products from regulatory, science, sensory and consumer perspectives
Synopsis: Increasingly people are talking about personalised nutrition and consumers are demanding more from the products they buy, but what is personalised nutrition and what does this mean from a nutrition and product development perspective? Jenny will look at which of the nutrition and consumer trends will translate into products and discuss the product development challenges from regulatory, science, sensory and consumer angles.
Speaker(s): Jennifer Arthur, Head of Nutrition & Product Development, Leatherhead Food Research


Time: 11:20
Title:  
The gadget revolution: how consumer health tech is impacting the F&B industry
Synopsis:

  • Outlining new products and developments delivering personalised nutrition
  • Describing market trends and impact
  • Highlighting opportunities for Food & Beverage companies and brands

Speaker(s): Mariette Abrahams, Director, Mariette Abrahams Consulting


Time: 11:50
Title:  
Emerging ingredients: technical challenges for innovation
Synopsis: For the food and drink industry to remain innovative and competitive it is essential to be aware of emerging ingredients to allow market differentiation. One way of doing this is considering the potential health claims associated with these ingredients. It is however essential for those companies wishing to use these products to understand the regulatory and technical changes which may cause development issues. This presentation will aim to identify some on-trend ingredients and discuss the considerations for their use including potential pit-falls such as regulatory constraints, product characteristics and potential for nutritional claims.
Speaker(s): Rachel Gwinn, Product Development Scientist, Campden BRI


Time: 12:20
Title:
Trends in sugar and sweeteners
Synopsis: Consumers across Europe are trying to reduce the amount of sugar they consume, but sweeteners aren't always liked by consumers either. What do consumers think about sugar and sweeteners, and which claims are important to them?This presentation will look at recent trends in sugar and sweetener ingredients, as well as some innovative emerging clean-label solutions to sugar reduction.
Speaker(s): Emma Schofield, Global Food Science Analyst, Mintel


Time: 12:50
Title:
  Food claims matter, but that's where the simplicity ends. Learn which claims drive in-store shopper purchase
Synopsis: The trend towards healthier packaged goods appears to be irreversible. However, most large companies are missing the mark when it comes to giving the consumer what she wants. Here’s a hint - don't ask! Come see results from a quantitative in-store video based projects that illuminates how consumers really make purchase decisions (versus what they say in online surveys)
Speaker(s): Amishi Takalkar, Co-Founder and Head of Research & Analytics, NAILBITER


Time: 13:20
Panel discussion:
How can F&B companies develop products to meet the ‘healthy convenience’ trend?
Moderator: Mariette Abrahams, Director, Mariette Abrahams Consulting
Panellists:

  • Karen Lapsley DSc,  Chief Scientific Officer at Almond Board of California
  • Rob Verhagen, Global Innovation Director SNICKERS & TWIX and Lead Global Strategist on Health & Wellbeing, Mars Chocolate - Global
  • Aurore de Monclin, Senior Consultant, The Healthy Marketing Team
  • Sophia Nadur, Co-founder, TG Green Teas
Innovation Tour: Reduction & Reformulation
11:00 - 12:00
Innovation Tours

Consumers around the world are looking for healthier alternatives. According to a consumer survey conducted by Beneo, 61% of European consumers are actively seeking to avoid fat intake and 60% avoid sugar intake. In order to meet consumer’s expectations, many manufacturers have developed fat, sugar or salt substitutes. The global market for salt substitutes is expected to reach US$ 1 billion by 2018. Main ingredients are other mineral salts, flavourings, yeast, plant extracts etc. The sugar substitute market was estimated at $11.6 billion in 2014. This value is expected to reach $14.355 billion by 2019, at a CAGR of 4.5% for the forecasted period. Main ingredients are intense sweeteners, whether artificial (e.g. aspartame, acesulfame, sucralose) or natural (stevia, luo han guo, allulose). According to a report from GIA, the global market for fat replacers should reach $2.6 bn by 2020…Main ingredients are fibres and texturising agents.

This tour will highlight the latest innovations for formulating healthier products. During the tour, you will visit below mentioned companies.

  • Algaia, booth 11.1F10
  • Beneo, booth 08.0F61
  • Cambridge Commodities, booth 08.0J61
  • Cargill, booth 08.0C50
  • Ennolys, booth 08.0J5
  • Gelymar, booth 11.1F16
  • Loders Croklaan, booth 08.0J27
  • Metarom, booth 09.0B61
  • Nactis, booth 08.0A30
  • Riken Vitamin, booth 08.0A34
  • Terheggen & Dethlefsen, booth 09.0B41

This tour is fully booked. However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

Export potential of the Malian Gum Arabic
11:00 - 11:25 Supplier Solutions Theatre
Supplier Solutions Sessions
EIF Coordinator at the Minister of Trade of Mali
International Trade Centre

Gum Arabic is a key sector in Mali as it offer an alternative source of income to vulnerable population and allow to combat the desertification. 
The Malian Delegation of Gum Arabic Exporters at food ingredients will gather the 10 major exporters of Gum of the Country.
The Country exported 5 760 tons in 2016 of the two following types of Gum and has a potential to export more than 10,000 tons: 

  • Acacia Senegal
  • Acacia Seyal

Most of the Malian Gum is exported to the European market but the country is currently exploring new markets such the Indian market.  
During the session, the overall Malian Gum Arabic supply chain will be presented as well as the work undertaken by the government of Mali to strengthen and promote the sector at an international level.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Brexit: What problems lie in store for ingredient manufacturers?
11:15 - 11:45 Industry Insights Theatre
Industry Insights Theatre
Regulatory Affairs Manager
ECCO

Synopsis: This presentation will provide an insight into some of the regulatory issues and new market conditions that food ingredient manufacturers will have to navigate in Athe process of the UK's departure from the EU.

Expert Information Session: Food fraud in supply chains: meeting the challenge
11:15 - 11:55 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Founder & Owner
Supply Chain Information Management (SIM) B.V.

Synopsis: Food fraud is perceived as one of the highest risks in modern supply chain management. Several initiatives have now been developed to help food producers and retailers to identify the risks in their supply chains. What are these initiatives and what role can they play in the challenge to detect and manage Food Fraud?

About SIM
Supply Chain Information Management (SIM) supports its clients with mapping and visualizing supply chains with validated data so that they have a reliable understanding of the sustainability risks related to their products. SIM works closely with clients and their suppliers to know, real-time, where their products come from, under which conditions they are produced and where the ingredients or components of their products are sourced. It enables its clients to manage their supply chain risks in real-time and improve issues related to product safety, quality, social compliance and environmental risks. Clients are large companies like Ahold and Migros but also SME’s that source all over the world. SIM clients want to make a difference in their supply chain but keep the focus on cost effective buying and flexible sourcing.

 

Facility design trends for ensuring infant formulas product safety
11:30 - 11:55 Supplier Solutions Theatre
Supplier Solutions Sessions

With the recent growth in infant formula’s consumption we need to retain focus on product safety. Contamination can enter your product through various means including the manufacturing process. 
 M+W Group proposes processes and facility designs that protect the products.
Protection starts with the good and responsible design of the facility. Through engineering we can build protective barriers to ensure product quality direct in the equipment and the facility. 
In this presentation we look at a variety of methods of protecting infant formulas from contamination in the manufacturing phase through advances in facility design for advancing product safety.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Top 10 trends for 2018
12:00 - 12:30 Industry Insights Theatre
Industry Insights Theatre
Director of Innovation
Innova Market Insights
Starch-free gelatine gummy production - One concept. Three partners. Many key benefits.
12:00 - 12:25
Supplier Solutions Sessions
Head of Global Product Management
Gelita

Keypoints:

  • Reduce production time
  • Be prepared for new developments
  • Get a head start into new markets

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Expert Information Session: Alternative food technologies for preservation and structure modification
12:00 - 12:40 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Group Leader Alternative Technologies
German Institute of Food Technologies (DIL e.V.)

Alternative food technologies rely on other sources of energy rather than thermal (e.g. mechanical, electrical, electro-magnetic). Among many technologies being researched, pulsed electric fields (PEF), high pressure (HPP), Ohmic heating, UV and shockwave are recognised as the most promising ones and were investigated for a long period. Since the first commercialisation of HPP treated fruit jams in Japan in 1990s, today over 300 machines operate worldwide for gentle preservation of different food products. Since the first reports of PEF impact on plant, animal and microbial cells in the 1960s numerous applications in food and bioprocessing have been investigated. A low energy requirement, continuous operability and short processing times are major advantages in comparison to conventional processing techniques. Today, over 60 PEF machines operate for structure modification of solid foods (e.g. potatoes) and gentle preservation of liquids. Rapid and homogeneous distribution of heat as a result of the passage of alternating electrical current through a product acting as a resistor (known as Ohmic heating), allows for applications such as thawing, blanching, cooking, dehydration or preservation. Light of sufficient energy level has been shown to be an effective photochemical and photophysical/-thermal approach for decontamination of food (e.g. meat) and food-item surfaces. Dynamic pressure in form of shockwave has been shown to improve tenderness of meat products and can reduce ripening times. This presentation addresses the potential of these technologies, their possible applications as well as advances in the machine design and their scale-up possibilities.

Improve Quality and Texture Naturally in Tomato-based Products using Citrus Fiber
12:30 - 12:55 Supplier Solutions Theatre
Supplier Solutions Sessions
VP of International Sales
Fiberstar

The growing natural food market is demanding more products containing recognizable and transparent food ingredients. This is challenging since many natural ingredients have limitations during and after food processing. As a result, this can affect foods like tomato-based products such as sauces and condiments. This session will cover Citri-Fi 125, a natural citrus fiber and its use in tomato-based products to improve texture, color and tomato flavor. Also discussed are incorporation methods, comparisons to alternative ingredients and additional benefits such as cost savings, food processing stability and natural emulsification properties in oil-based sauces.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Highlighting consumer trends in South East Asia
12:45 - 13:15 Industry Insights Theatre
Industry Insights Theatre
Market Analyst
Innova Market Insights

Synopsis: South East Asia is a market full of potential for F&B companies. Hear some of the latest trends influencing consumer demand in this region, and discover the opportunities for international companies looking to enter the market.

Technology Innovation Session: Reducing additives and prolonging shelf life with anti-microbial packaging
12:45 - 13:25 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Technology Manager
Pylote

Synopsis: One of the main added value contributions of PYCLEARTM PRESERVATION for the consumer is the capacity to reduce food wastage. It is mainly suited for many food products where the shelf life prolongation effect is directly integrated to the preservative product (i.e. plastic between two salmon slices) due to the Pylote’s antimicrobial effect. One of the other key advantages of this innovation is that mineral and green microspheres are integrated directly to the final product packaging materials for which no change is needed in existing manufacturing processes nor in design.

About Pylote
Pylote is committed to green industrial chemistry in the mineral and ceramic chemical sector. Through the range of its efficient PYCLEARTM solutions, Pylote conceives and develops innovative mineral microspheres to sell solutions which can be integrated into numerous consumer products. Pylote’s solutions have a major competitive advantage as they make the end products smarter, by giving new and specific advantages and attributes to materials, with no change to the existing manufacturing process. Pylote helps their clients, who are present in pharmaceutical, cosmetic, luxury, food or industrial markets, to propose end consumers with more eco-friendly products that are greener, cleaner and safer.

Kemin answers your burning frying questions
13:00 - 13:09 Supplier Solutions Theatre
Elevator Pitches
Marketing Manager
Kemin

The Elevator Pitches will be located in the Supplier Solutions Theatre in Hall 11. Speakers will have less than 10 minutes to give a fast‑paced product pitch.

Vegan delight - A dairy-free alternative to cheese in salads and sandwiches
13:20 - 13:29 Supplier Solutions Theatre
Elevator Pitches
Senior Application Specialist - Cheese
KMC Amba

The Elevator Pitches will be located in the Supplier Solutions Theatre in Hall 11. Speakers will have less than 10 minutes to give a fast‑paced product pitch.

The Science of Aloe Vera as an Ingredient
13:30 - 13:55 Supplier Solutions Theatre
Supplier Solutions Sessions
CEO, Lorand Laboratories
IASC

Come learn why aloe vera is a unique functional ingredient for use in foods and food supplements and why it is a top-seller in consumer products. This session will explore the current science of aloe vera, and the constituents associated with its beneficial properties. Modern science continues to discover all the potential uses of aloe vera – is it the right ingredient for your products?

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

The Hunger Project: ending world hunger by 2030
13:30 - 14:00 Industry Insights Theatre
Industry Insights Theatre
Country Director
The Hunger Project
Expert Information Session: Quality and food safety aspects that will make your factory future proof
13:30 - 14:10 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Co-Founder & Co-Owner
FoodRecall.nl & Food Safety Experts

Synopsis: The amount of detailed requirements pertaining to quality and food safety coming from various governments and certification bodies is ever increasing. Too often company owners and site managers think a full green field factory is required to get future proof in terms of quality and food safety aspects. This presentation will outline a range of approaches that can be taken and techniques that can be implemented to make an existing factory future proof. Of course investments need to be made into quality and food safety, but a lot of money can be saved by making the right investments in the right order.  This presentation will provide you hands-on information on how to make your factory future proof.

Innovation Tour: Allergens: following the free-from trend
13:30 - 14:30
Innovation Tours

Across the globe, a significant number of consumers believe themselves to have a food allergy or intolerance — more than official predictions made by respected health organizations from across the globe. While the proportion of consumers suffering from an allergy or intolerance is undoubtedly growing, this much higher figure is the result of consumers misdiagnosing themselves. Canadean research shows that, on average, 17% of adults across the globe believe that they have an allergy or intolerance. This contradicts the World Health Organization estimate of approximately 2%-4% of consumers. Gluten and lactose are the main ingredients in this free-from trend, but the European regulation includes 14 different allergens.

Join the tour to visit below mentioned companies' stands and find out new ingredients to formulate free-from products.

  • Avebe, booth 08.0H49
  • CBI Alsec, booth 11.0F38 
  • CFF GMBH & co KG, booth 09.0C64
  • Dutch Spices, booth 11.0A21
  • Edlong, booth 09.0D3
  • Hydrosol, booth 08.0C61 
  • ITPSA Food, booth 11.1A24NEP 
  • Limagrain, booth 08.0P23
  • Nexira, booth 08.0F52
  • Sisterna, booth 08.0R14
  • Taiyo, booth  08.0H67

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

Promoting innovation in online dairy trading
14:15 - 14:45 Industry Insights Theatre
Industry Insights Theatre
Global Dairy Trade
Director

Synopsis: Global Dairy Trade has partnered with the European Energy Exchange to evaluate the possibility of designing an auction system for the European dairy market. Other initiatives that GDT are focused on will deliver more progressive ways to do business and further promote efficient and fair trade in dairy and related markets globally.

Master Class: Life stages
14:30 - 17:15 Fi Conference Meeting Room 1
Fi Conference
Director
Swiss Vitamin Institute
Senior Researcher for Nutrition & Health - Global Nutrition Development
FrieslandCampina
Nutrition Consultant
Nutritional Insight
Human Nutritionist & Senior Nutrition Research Scientist
Fonterra Co-operative Group
Senior Medical Affairs Consultant
Paediatric Nutrition Expert

Sponsored by:

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It is widely recognised that at different stages of life, from conception and the first 1000 days through childhood and adult years to later life, people need different nutrients. The balance of nutrients required varies between men and women as well as age groups. Much research has been done into these different life stages and provides plenty of opportunity for new products tailored to both genders within these different age brackets. This area of personalised nutrition is likely to grow as it plays a larger role in supporting healthcare.

Attend this session to:

  • Learn about the latest developments within targeted nutrition for age groups and hear about some of the most recent product launches on the market
  • Explore the importance of the first 1000 days in preventing certain diseases later in life
  • Address the issue of childhood obesity and discuss ways the industry can help to stop this epidemic
  • Hear the latest research into men’s and women’s health and unlock opportunities for NPD
  • Uncover new ways to help the older population stay healthier for longer

Session Moderator: Jo Garvey, Paediatric Nutrition Expert


PRESENTATIONS

Time: 14:30
Title:  
Preventative health: developing products for the middle ages
Synopsis: Good nutrition is the foundation for good health, and as the ageing population grows and the strain on public health care increases, it’s more important than ever to ensure people look after themselves throughout their lives in order to prevent more serious illness later in life. Learn more about how the F&B industry should be developing products to support preventative health.
Speaker(s): Dr. Emma Derbyshire, Nutrition Consultant, Nutritional Insight


Time: 15:00
Title:
  Dairy expertise for every life stage
Synopsis: With the surging interest in fitness and nutrition across the globe, protein is moving from the realm of niche segments such as body-building, and into the mainstream appealing across all age groups and demographics. Join Aaron Fanning, human nutritionist and Fonterra Co-operative Group’s Senior Nutrition Research Scientist for an insightful and engaging presentation on the mainstream appeal of protein. The latest Fonterra consumer market research has shown that protein awareness is growing, and the understanding of its nutritional benefits are being recognised across all life stages.
Speaker(s): Aaron Fanning, Human Nutritionist & Senior Nutrition Research Scientist, Fonterra Co-operative Group


Time: 15:30
Title:  
Key ingredients to a great start in life
Synopsis: It is widely acknowledged that a good start in life forms the basis for growing up healthy. High quality nutrition plays a vital role in healthy development of infants. Learn more about the latest developments on key nutrients which can contribute to a healthy gut, support of the immune system and healthy body weight development.
Speaker(s): Dianne Delsing Senior Researcher for Nutrition & Health, Global Nutrition Development, FrieslandCampina
 

Time: 16:00
Title:  
5 key trends that will shape the paediatric nutrition industry
Synopsis: Paediatric disease demographics are changing and these trends are changing the focus of healthcare - driving new demands and opening up new opportunities; which will re-shape the paediatric nutrition industry.  This talk will focus on 5 key paediatric-related disease trends, exploring the impact these trends will have on the nutrition industry, looking at the opportunities and potential threats.
Speaker(s): Jo Garvey, Paediatric Nutrition Expert


Time: 16:30
Title:  
Vitamins for different stages of life
Synopsis: At different stages of life, people require different nutrients to help development in a healthy way and to prevent certain illnesses later in life. This presentation will address specifically the different types of vitamins that a person should be incorporating into their diet at various points, and the volumes they require
Speaker(s): Mohammed Benghezal, Director, Swiss Vitamin Institute


Time: 17:00
Question time!

Your chance to get any answers you need from our speakers

Master Class: Category Innovation: dairy, bakery & beverage
14:30 - 17:15 Fi Conference Meeting Room 2
Fi Conference
Bakery Science Section Manager
Campden BRI
R&D and TS Leader Food & Nutrition
Dow Food Solutions
Product Development Scientist
Campden BRI
Senior Manager Nutrition Communication
Beneo
Research Analyst
Euromonitor International
Senior Consultant
The HealthyMarketingTeam Ltd

Sponsored by:

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Some of the sectors within the industry are seeing strong growth and exciting innovation in response to challenges. In particular the Beverage sector, faced with sugar taxes in many countries, is being forced to look for innovative solutions to reformulate. With the growth of free-from, as well as demands for sugar reduction, the Bakery sector is faced with the challenge of producing interesting and tasty alternatives. And Dairy, now being viewed as a healthy source of protein and other essential nutrients by many consumers, has the opportunity to provide a healthy and convenient alternative to soft drinks. This session delves into the trends and challenges driving growth in these three sectors.

 

Attend this session to:

  • Hear about the latest product launches in these three categories
  • Gain insight into potential future growth of these sectors
  • Explore some of the challenges around reformulation specific to these categories
  • Track the free-from trend and understand how it is likely to develop in the coming years
  • See how the trend for fortification has made its way into these three categories
  • Assess how the main consumer trends – such as clean label, natural and the growth of plant based ingredients – translate into Dairy, Bakery and Beverages

Session Moderator: Aurore de Monclin, Senior Consultant, The Healthy Marketing Team


PRESENTATIONS

Time: 14:30
Title:  
Trends in dairy and bakery in Western Europe
Synopsis: This presentation examines the current state of the Western European dairy and bakery industries. Several drivers of market growth will be identified, including the countries, new product innovations and consumers’ behaviours that are moving dairy and bakery forward. The Western European competitive landscape for these two categories will also be considered from both the manufacturer and retailer perspective, including strategies followed by existing players in the market which have remarkably impacted dairy and bakery sales. Finally, the discussion will turn to the future and analyse potential prospects, threats, and growth opportunities in these dynamic industries. The presentation will feature the latest data and insights on the dairy and bakery markets from Euromonitor International’s Passport database and should help manufacturers, marketers, and retailers develop a strategic direction for the future.
Speaker(s): Daniel Lojo, Research Analyst, Euromonitor International


Time: 15:00
Title:  
Sugar reduction in beverages and bakery: one task, two very different challenges
Synopsis: Sugar reduction is a hot topic at the moment. The sugar taxes and pressure from goverments is challenging food and drink manufacturers to reduce the level of sugar in a diverse range of products. This presentation will outline the various strategies used to reduce sugar in beverages and cake. It will discuss the difficulties of reducing sugar in cake because the functionality of sugar is key to producing an acceptale product. It will also discuss the areas that need to be addressed if sugar reduction is to become a reality.
Speaker(s): Michael Adams, Bakery Science Section Manager, Campden BRI and Rachel Gwinn, Product Development Scientist, Campden BRI
 

Time: 15:45
Title:  Developing bakery products to meet the gluten-free trend
Synopsis: More and more consumers are following a gluten free diet. While the underlying demand comes from those suffering from Celiac disease, there is a growing group of health conscious consumers that try to reduce their gluten intake. This growing demand has driven retailers and restaurants to expand their gluten-free offering. This presentation focuses on the detailed understanding of the functional properties of the ingredients within the bread and on the impact of new products to improve bread performance.  The design space of cellulose ethers is large and it is vital to understand the structure-property relationships to develop new products that are versatile to use across many formulations and/ or tailored to specific formulation needs.
Speaker(s): Roland Adden, R&D and TS Leader Food & Nutrition, Dow Food Solutions


Time: 16:15
Title:  Highlighting innovation in the beverage sector
Synopsis: Understand WHAT’s happening in Beverage Innovation? WHY is it happening? And HOW to make it happen for your brands and products? Learn what is trending, what motivates consumers and how to develop better innovations, faster to market.
Speaker(s): Aurore de Monclin, Senior Consultant, The Healthy Marketing Team


Time: 16:45
Title:  
Rethink: specialty carbohydrates in dairy alternatives and water-based beverages
Synopsis: This presentation will explore the potential of specialty carbohydrates for smart energy supply in innovative beverages. Rice-based dairy alternative drinks will be addressed as well as water-based beverages and sports drinks. These drinks commonly contain carbohydrates for the purpose of energy supply, yet not all carbohydrates are created equal. Find out more about the research and applications of these specialty carbohydrates.
Speaker(s): Dr. Antje Jungclaus, Senior Manager Nutrition Communication, Beneo

Conference Session: Clean Label & Natural Ingredients: Part 2
14:30 - 17:15 Fi Conference Discovery Theatre
Fi Conference
Group Scientific Coordinator
Naturex
Vice President Category Culinary EAME
Symrise
Global Food Science Analyst
Mintel
Director
Cocofina
Senior Project Manager Flavour & Texture
Nizo

Sponsored by:

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*** Please note that presentations taking place during Clean Label & Natural Ingredients on Day 2 session are different to the ones taking place during the Clean Label & Natural Ingredients session on Day 1 ***

Clean label is moving from trend to industry standard as more and more consumers demand food and beverages that contain only simple, natural ingredients. It has also stepped up a gear as an increased desire for organic and GMO-free products means consumers now pay even more attention to what's on the product's label. Whilst there is a lot of opportunity for the F&B industry to develop new and exciting products, this trend also throws up a number of challenges, particularly around reformulation and communication to consumers. 

Attend this session to:

  • Understand the consumer's definition of clean label 
  • Learn how to reformulate products, whilst maintaining an enjoyable, sensory experience that consumers expect
  • Overcome issues around stability when working with natural colours, particularly in hot countries
  • Explore new methods for developing truly natural ingredients 
  • Find ways to clearly communicate the need for certain, functional ingredients to consumers
  • Gauge the importance of clean label claims, such as 'organic', 'natural' and 'GMO-free' for consumers, and learn how companies can clearly demonstrate these on packages

Session Moderator: Jacob Thundil, Director, Cocofina


PRESENTATIONS

Time: 14:30
Title:  
Next generation clean label
Synopsis: Savvy consumers are asking more questions about how their food is made. Looking forward, products will need to satisfy a greater number of requirements to meet consumers’ and regulators’ demands as expectations for clean labels and healthy products evolve. This presentation will look at clean label trends and explore what the future holds for next generation clean label products.
Speaker(s): Stephanie Mattucci CFS, Global Food Science Analyst, Mintel


Time: 15:00
Title:  
How plants fight food microbes: synergistical antimicrobial effects of botanical extracts as natural food preservatives 
Synopsis: When subjected to microbial constraints, plants biochemically respond to the biotic stress via compounds that ensure their preservation. By screening hundreds of extracts from a range of taxonomically distant plant species, we have identified which plants are particularly efficent against bacteria, yeasts or molds, and against broad microbial spectra. Subsequently, antimicrobial activities of selected proprietary, clean-label plant products were confirmed in relevant food matrices and the active compounds were characterised and identfied. Finally, we discuss the deficiencies in our understanding of the relevant antimicrobial (bio)chemical processes in planta and in food matrix, and suggest microbial targets of preumably active antimicrobial compounds. Future persepectives and studies related to their potential roles will be highlighted.
Speaker(s): Dr Simona Birtic, Group Scientific Coordinator, Naturex 


Time: 15:30
Title:  
Undertsanding the determinants to develop clean label products with optimized mouth feel
Synopsis: Mouth feel is a key aspect for consumer acceptance. Perception of a beverage is a dynamic process starting from smell before intake, first sip, consecutive swallows and residual oral coating. Changing formulation for purposes of calorie reduction, clean label or increased sensory quality will have an impact on these processes. We will discuss how ingredients can be utilized to affect mouthfeel by their interaction with the oral surfaces. In this presentation we will focus on the impact on mouth feel of lubrication and saliva-beverage interactions. Unique in-vitro analytical techniques will be introduced with which screening of potential mouthfeel modulators has become feasible. The presentation will include a case on mouth feel of plant protein based drinks.
Speaker(s): Dr Els de Hoog, Senior Project Manager Flavour & Texture, Nizo 


Time: 16:15
Title:  
Answering the requirements of consumer preferred labelling
Synopsis: Naturalness is one of the most important drivers in the food market – it has become prerequisite. Consumers are looking for naturally sourced, high quality, better tasting products that are healthy and good for the environment. There is a growing demand for 'real food' made only with best natural ingredients, carefully sourced and prepared. Transparency and Clean Label become key in consumer purchasing decisions, hence many food products are being reformulated to meet this trend. This presentation will give an overview how to answer the requirements of consumer preferred labelling. It will focus on the dimensions of specific technology know-how and backwards integrated raw materials.
Speaker(s): Frank Hoeving, Vice President Category Culinary – EAME,  Symrise


TIme: 16:45
Title:
  Tracking the growth of organic claims
Synopsis: 

  • Assessing consumer demand for organic 
  • How can companies source organic ingredients? What are the challenges around this?
  • What can companies do to make the most of an organic marketing claim?

Speaker(s): Jacob Thundil, Director, Cocofina 
 

Towards a sustainable seaweed supply chain - The Cargill Approach
14:30 - 14:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Seaweed Strategic Sourcing Project Manager
Cargill

Partner for sustainable growth: delivering a thriving seaweed sector for generations to come.
Derived from nature, carrageenans are key functional ingredients which deliver optimum texture to a wide variety of applications, primarily within the food industry.
Focusing on Cargill’s ambition to develop a transparent global seaweed supply chain, this session will highlight the company’s commitment to improving the lives of seaweed farmers/harvesters and their communities by enabling them to achieve better incomes and living standards and, in doing so, delivering a sustainable supply of seaweed and seaweed based products.
Together, we can help the world thrive.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Vegetable protein powders for high-performance dispersibility
15:00 - 15:25 Supplier Solutions Theatre
Supplier Solutions Sessions
Senior Process Engineer
GEA

Sarah Veelaert, Sr. Process Engineer at GEA will present an insight into the latest developments in the production of vegetable proteins entitled: ‘Vegetable protein powders for high-performance dispersibility‘. Sarah will
give particular emphasis to the design of the spray dryer to generate powders with an improved dispersibility, in particular for use in protein drinks. 

 Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Expert Information Session: Towards a full understanding of food life: tracing food ingredients using 14-C food processing
15:00 - 15:40 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Research Associate and PhD Student
Fraunhofer Institute for Molecular Biology and Applied Ecology IME

Synopsis: Food processing controls numerous chemical reaction cascades, leading to desired and undesired reaction products, with high importance for product quality and safety. Only knowing these reactions in full detail will enable us to optimize processes in order to boost or suppress the formation of specific reaction products.

About Fraunhofer
Fraunhofer is Europe’s largest application-oriented research organization. Our research efforts are geared entirely to people’s needs: health, security, communication, energy and the environment. As a result, the work undertaken by our researchers and developers has a significant impact on people’s lives. We are creative. We shape technology. We design products. We improve methods and techniques. In short, we forge the future.

Food fraud: It's not just a technical concern
15:00 - 15:30 Industry Insights Theatre
Industry Insights Theatre
Research Fellow – Accounting & Financial Management
University of Portsmouth

Synopsis:  Food fraud, the intentional adulteration or misrepresentation of food and drink for economic gain, is an age old problem, but one which has been of growing concern in recent years. From the adulteration of baby milk with melamine, the substitution of horse meat for beef, and the recent fipronil in eggs scandal, the range and scale of activities which can come under the umbrella of food fraud is enormous. This presentation considers the financial cost of fraud to the industry, looks at some of the business reasons why the food supply chain is vulnerable to fraud and highlights why businesses can’t leave food fraud prevention just to quality teams.

A pouch for Olympic Gold
15:30 - 15:55 Supplier Solutions Theatre
Supplier Solutions Sessions
Product Group Manager Caseinate
Friesland Campina DMV

Athletes typically consume a lot of protein to improve training adaptations and optimize recovery. 
FrieslandCampina  DMV developed 5 variants of whey and casein protein especially for TeamNL top athletes to support their preparation for the 2018 Winter Games. 
We’re going to take a closer look at one of our Dutch athletes and world champion short track speed skating Sjinkie Knegt in run-up to his 2018 Winter Olympics. We look at how he is using proteins and how he judges them. For a potential Olympic Gold medal winner, it is not only important to have confidence in DMV’s expertise and reliability but is also the products should taste excellent!

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Sustainability case studies
15:45 - 17:00 Industry Insights Theatre
Industry Insights Theatre

Sustainability is a growing concern across the F&B industry. Not only are consumers becoming more conscious of their food choices by supporting ethical products, but F&B companies need to secure the supply of their ingredients in the long term.

Hear best practice case studies from some our exhibitors leading the way in sustainability:

  • AAK
  • Barry Callebaut
  • Chr Hansen
  • Corbion
  • Kemin
  • Loders Croklaan
Expert Information Session: More than just vegan: guidelines for auditing and manufacturing
15:45 - 16:25 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Director Sales, Business Development and Key Accounts Food Services
Intertek Food Services
Head of V-Label
ProVeg Deutschland

Synopsis: The presentation will cover below topics:

  • The current trend and legal background for vegan products
  • The expectations and perception of consumers regarding labelling
  • Risk assessment for vegan products–possibilities and limits
  • Guidelines and criteria for vegan products exemplified by the V-Label Standard

About Intertek Food Services
Intertek Food Services goes beyond testing, inspecting and certifying products; we are a total quality qssurance provider to industries worldwide. Through our global network of facilities and technical expertise we provide innovative and bespoke assurance, testing, inspection and certification services to customers. We provide a systemic approach to supporting our customers’ quality assurance efforts in each of the areas of their operations including R&D, raw materials sourcing, components suppliers, manufacturing, transportation, distribution and retail channels, and consumer management.

About ProVeg
ProVeg inspires and motivates people by raising awareness of the reasons why we should move towards a more plant-based lifestyle. ProVeg supports people by providing practical information about how they can transition to animal-free alternatives. ProVeg also works to improve the taste, ease and accessibility of plant-based living by working to influence government policy, public institutions, the food industry, and society as a whole. 

Innovation Tour: Health & Wellness
16:00 - 17:00
Innovation Tours

Consumers are becoming more and more concerned about their long-term health. As life expectancy grows worldwide, ageing in good health is the new challenge. People have particular concerns about heart health and cancer in both developed and developing economies. In developed economies, this can be attributed to rising life expectancy levels - which inevitably increase the risk of health problems - and levels of obesity due to inactive lifestyles. In developing economies, this can be linked to industrialization and changing dietary habit. When it comes to healthy eating habits, consumers associate the word diet with traits such as sacrifice and compromise. An on-going sense of entitlement means that consumers do not want to feel like they are sacrificing the indulgent aspect of food and drink consumption. As such, consumers are more inclined to reduce portion sizes and eat a variety of foods when trying to lose weight rather than eliminate certain foods and ingredients from their diet. They also seek out ‘magic bullet’ health solutions, with fibre and protein currently the two ingredients with a 'health halo'.

Join the tour to visit below mentioned companies and discover new ingredients making products healthier.

  • Aptunion, booth 11.0C84
  • Berrico, booth 09.0G31
  • Brace, booth 08.0T42
  • Capuzzo, booth 11.1F30
  • CBI Alsec, booth 11.0F38
  • EnWave, booth 08.0S38
  • Hochdorf, booth 08.0P47
  • Indena, booth 09.0B24
  • Ingredia, booth 08.0H21
  • Omya, booth 08.0P29
  • Rousselot, booth 08.0J11

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

Make the change with sustainable emulsifiers
16:00 - 16:25 Supplier Solutions Theatre
Supplier Solutions Sessions

Is sourcing sustainable ingredients high on your agenda, too?
FIE visitors are invited to join Palsgaard’s Supplier Solution Session at 4 pm on November 29th, to hear what makes Palsgaard’s emulsifiers fully sustainable, and how they can address a wide variety of challenges now and in the world of the future. Participants will also hear what being the first emulsifier manufacturer in the world to achieve 100% CO2 neutrality and, in 2016, the first to achieve a full product programme with RSPO Segregated sustainable palm oil status, has meant for Palsgaard’s more progressive and sustainability-conscious customers.

Discover the new ingredients and technology solutions from leading suppliers in the Supplier Solutions Theatre in hall 11.

Networking Drinks
17:15 - 18:00 Fi Conference Discovery Theatre
Fi Conference

Sponsored by:

This is open to all Fi Conference delegates with a Full Access Pass.

NETWORKING BREAKFAST | Meet the Market: South East Asia
10:00 - 11:00 Industry Insights Theatre
Industry Insights Theatre

Hear more about the opportunities and challenges of operating in South East Asia directly from industry players!
Join this networking breakfast to meet and connect with buyers, sellers and distributors active, or with an interest in entering the South East Asian market.

Expert Information Session: Building customer trust with vitamin certification to grow your business
10:30 - 11:10 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Director
Swiss Vitamin Institute

Synopsis: The presentation will identify how quality control of the vitamin content or stability of specific products can result in building customer trust and which analytical tools the Swiss Vitamin Institute uses to certify products.

About Swiss Vitamin Institute
Since 1931, the Swiss Vitamin Institute maintains a key international position in the analysis of vitamins in food, pharmaceuticals, cosmetics and biological samples. Its certification service combined with the use of the SVI seal represents added value that helps its customers to grow their business. The Swiss Vitamin Institute teams up with research centers and companies to develop innovative analytical methods. It also participates in public health projects to understand the impact of diets, aging and diseases on vitamin status.

Conference Session: Reduction & Reformulation
11:00 - 14:00 Fi Conference Discovery Theatre
Fi Conference
Head - R&D Centre for Application and Customer Technical Support
Tereos
Head of Microscopy
Leatherhead Food Research
Executive Director
PT Lautan Natural Krimerindo
Nutrition Analyst
Euromonitor International
Founder and Managing Director
Seaweed & Co.

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The F&B industry continues to face calls to remove the ‘bad stuff’ from their products. Currently, pressure is on companies to reduce the amount of sugar within foods and beverages. With many countries looking to impose Sugar Taxes, companies will have no option but to find a solution. However, the growing demand for natural ingredients only makes this more challenging. On the other hand, fat, which has had a bad reputation in the past, is now being viewed in a different light by consumers. Now the emphasis is on incorporating the right kinds of fat into their diets. And whilst media focus has moved away from salt reduction for the time being, as consumers continue to educate themselves on health and pay more attention to products’ ingredients, it will continue to be an important issue. All of these throw up different challenges around reformulation.

Attend this session to:

  • Explore novel ways to reformulate to meet the clean label trend
  • Learn how to reduce sugar and/ or salt from products without losing flavour and functionality
  • Compare the results of sugar taxes in different countries, and understand the implication for the F&B industry
  • Assess the future of fat and differentiate between ‘good’ and ‘bad’ fats
  • Hear case studies on companies using innovative methods to reformulate

Session Moderator: Professor Kathy Groves, Head of Microscopy, Leatherhead Food Research


PRESENTATIONS

Time: 11:00
Title:  
Sin tax in food and drink: strategies, outcomes and lessons from the UK and beyond
Synopsis: As prevalence of obesity and diet-related disease is rising, public health awareness to unhealthy food and drink follows suit. Public health bodies are desperate to find solutions, and one of the possible remedies is sin tax, traditionally associated with alcohol or tobacco. In 2016 the WHO has recommended a minimum 20% excise tax on all sugar sweetened beverages. Though a global perceptive on nutrition and health is necessary, sugar in soft drinks is currently the most heavily targeted of all. This presentation explores the food and drink excise tax strategies, the outcomes known and studied, and the learnings, which can now be applied by the governments and industry.
Speaker(s): Sara Petersson, Nutrition Analyst, Euromonitor International


TIme: 11:30
Title:  
Synergies in sweetening formulation: bridge the gap between taste and nutrition
Synopsis: Sugar reduction is a market priority in Europe and teh industry is receiving much guidance from WHO, Council of EU and national goverments' initiatives. How does this affect the market? Through example of new products launched case studies in food & beverage reformulation, this presentation will look into how to find teh optimal blend. It will also assess how synergies between sweetening ingredients can impact food & beverage formulation optimisation.
Speaker(s): Michel Flambeau, Head - R&D Centre for Application and Customer Technical Support, Tereos


Time: 12:00
Title:  
The benefits of blueprinting for sugar reduction
Synopsis: Reducing the amount of sugar in food without creating unwanted consequences is one of the biggest challenges facing the food & beverage industry. In addition to imparting sweetness, sugar has a variety of functional properties from giving the crunch to biscuits, lending smoothness to ice cream and creaminess to chocolate, as well as ensuring cakes have the perfect rise. When sugar is taken out, it not only impacts sweetness but also the taste, texture and appearance of foods. Through a case study, Kathy will show the complexities of reducing sugar and demonstrate how the scientific approach Leatherhead Food Research calls blueprinting can help the industry deliver products that delight consumers as well as achieve sugar reduction targets.
Speaker(s): Prof. Kathy Groves, Head of Microscopy, Leatherhead Food Research 


Time: 12:30
Title: 
Seaweed for salt replacement, and so much more
Synopsis: Seaweed has been used extensively for salt replacement and flavour boosting applications. Linked to the umami characteristics of seaweeds, and innovations with flavours, Seaweed & Co. has developed sustainable ingredients for multiple applications that balance flavour, and add superb new ones, which results in less salt being required. The presentation will inform on how this is working, and also discuss how seaweed has even more to offer, with incredible nutrition, EU Approved Health Claims, and potential to address diabetes and obesity. Seaweed is regularly predicted as the food of the future, and now we have the ingredients that are enabling this to be the reality.
Speaker(s): Dr Craig Rose, Founder and Managing Director of Seaweed & Co


Time: 13:00
Title: Reformulating with dietary fibre and good fats to create nutritious and tasty food
Synopsis: Non-communicable diseases such as obesity and type II diabetes are on the rise. A healthy diet, incorporating more good fats and lowering sugar intake, can help prevent these diseases. The challenge for food manufacturers is to make their products healthier without losing taste. This presentation will look at ways to provide added benefits to food - such as high fibre, low sugar, dominant medium chain triglycerides, cholesterol-free and trans fat-free – without compromising on the flavour.
Speaker(s): Hendrik Gunawan, Managing Director, PT Lautan Natural Krimerindo


Time: 13:30
Speaker panel
Your chance to question the speakers on some of the themes discussed throughout the afternoon.

Master Class: Sustainability
11:00 - 14:00 Fi Conference Meeting Room
Fi Conference
Founder & Owner
Supply Chain Information Management (SIM) B.V.
R&D Director
Diana Food
Researcher, consultant, journalist specialising in food policy
Freelance
Sustainability & Innovation VP
Solvay
Chief Executive
Sustainable Food Trust
Chief Scientific Officer
Almond Board of California
Assistant Professor – Sustainable Food Processing
ETH Zurich
Advisor on Sustainability
Symrise
Director of Innovation
Innova Market Insights

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Alongside the growing demand for organic and clean label ingredients is also a growing demand for sustainable products and ethical business practices. Whilst the two ideas can contradict each other, the F&B industry needs to show that they are considering both in order to secure the trust of the consumer. In addition, the world population continues to grow rapidly and climate change remains an urgent issue. Companies need to act now to secure the supply chain and protect their businesses in the long term.

 

 

 

Attend this session to:

  • Track the growth of ethical labelling and learn which certifications hold most weight
  • Explore ways to develop a sustainable supply chain
  • Discuss the different areas of sustainability to consider: environmental, in the work place, throughout the supply chain
  • Hear case studies from companies who have developed strong and successful CSR strategies and evaluate the impact on their businesses
  • Learn how to overcome shortages of certain ingredients (e.g. vanillin, coffee) and provide a sustainable alternative for the long term

Session Moderator: Dr Jess Halliday, Researcher, Consultant, Journalist pecialising in food policy, Freelance


PRESENTATIONS

Time: 11:00
Title:  
A backward integration approach to sustainability
Synopsis: This case study focuses on creating a sustainable supply of citrus through development of a local network of farmers, cooperatives and university. As well as promoting biodiversity, there is a focus on ensuring a dependable livelihood: each individual farmer must be able to earn a living from their citrus harvests – now and in the future. Farmers will be motivated to further invest in citrus growing only if they can earn a decent living for themselves and for future generations.
Speaker(s): Hamish Taylor, Advisor on Sustainability, Symrise 


Time: 11:30
Title:  
Achieving sustainability throughout the supply chain: a case study with red beetroot
Synopsis: Consumers' desire for high quality, healthy, nutritious and ethically friendly food has been growing significantly in recent years. Increased demand for more traceability, improved environmental footprint, naturalness and best agricultural practices are raising the bar of expectations embodied by industrial players. Using the example of the red beetroot sustainable stream, take a deep dive into Sustainability as a fully integrated approach covering the whole value chain. From seed to fork, the presentation will focus on the different drivers to boost streams sustainability & performance: varietal selection, raw materials sustainable sourcing, actives selection and standardization, processing, application. 
Speaker(s): Rob Evans, R&D Director, Diana Food


Time: 12:00
Title:  
How can sustainable vanillin-based solutions serve consumers' expectations for natural and nutritional innovations?
Synopsis: A comprehensive Solvay market study along the food value chain reported in 2017 that consumers highlight sustainability as one of the key purchasing criteria. At the same time, the global food market is driven by core transversal trends bringing challenges and opportunities for the food industry: natural, health & wellness nutrition and food safety. Through the case study of Solvay's innovative solutions based on historical vanillin ingredients expertise, let's discover how sustainability creates new business opportunities to the food value chain players by inspiring new products developments matching consumers' expectations :

  • How to build and sustain the trust of consumers through the sustainability matters : supply reliability, ethics, natural origin, non-GMO, traceability, food safety
  • How to assess and manage a products & services portfolio matching both "market trends" and "environmental footprint", driving responsible & sustainable innovation along the food chain market players (the Solvay SPM Sustainable Portfolio Management tool)
  • How to deploy this management policy to develop sustainable solutions meeting consumers’ natural and nutrition key matters 

Finally, as a member of the DJSI, sustainability is actually a real strategy for Solvay to do business and meet evolving demography and behaviors mega-trend.

Speaker(s): Matthieu Helft, Strategy, Sustainability & Innovation VP , Solvay, Aroma Performance GBU


Time: 12:30 
Debate Title:
Is the food industry doing enough to support sustainability?

  • How is sustainability defined, both by the industry and by consumers? Is it different?
  • What is driving the sustainability agenda for companies at the moment?
  • What has the F&B industry done so far to incorporate sustainable practices?
  • Are the current efforts enough to help reverse some of the negative practices (such as deforestation, inefficient sourcing and unethical labour)?
  • Which sectors of the F&B industry are tackling the issue well? Why do think this is?
  • What more can be done to improve sustainable practices within the industry?
  • What tools are available to help companies improve?

Moderator: Lu Ann Williams, Director of Innovation, Innova Market Insights

Panellists:

  • Marjan de Bock-Smit, Founder & CEO, SIM Supply Chain Information Management 
  • Patrick Holden, Chief Executive, Sustainable Food Trust
  • Karen Lapsley DSc, Chief Scientific Officer, Almond Board of California

Time: 13:15
Title:  
Securing sustainable supply through alternative microalgae and insect based ingredients
Synopsis:

  • Understanding the challenges around world food systems
  • Exploring alternative microalgae and insect based ingredients
  • A sustainability assessment of novel food systems

Speaker(s): Prof. Dr. Ing. Alexander Mathys, Assistant Professor, Sustainable Food Processing, ETH Zurich


Time: 13:45
Question time!

Your chance to get any answers you need from our speakers

Innovation Tour: Clean label
11:00 - 12:00
Innovation Tours

The concept of clean label food and beverages - products containing clean and simple ingredients that consumers recognize - is nothing new, but it has been thrust into the spotlight over the past few years as health-conscious consumers want to know what they are putting into their bodies. In the food & beverage industry global sales of clean-label products hit US$165 billion in 2015 and are projected to reach $180 billion by 2020. A recent survey commissioned by specialty PR agency Ingredient Communications found as many as 73% of consumers are happy to pay a higher retail price for a food or drink product made with ingredients they recognize and trust.

Join the tour to visit below mentioned companies and discover new solution to develop clean label products.

  • CHR Hansen, booth 08.0H30
  • Alland & Robert, booth 08.0L51
  • Biospringer, booth 08.0J5
  • Biovitec, booth 08.0A26
  • Diana, booth 08.0A69
  • Ingredia, booth 08.0H21
  • Ingredion, booth 08.0P29
  • Kalizéa, booth 11.0H21
  • Kerry, booth 11.0G101
  • Naturex, booth 08.0P30
  • Rousselot, booth 08.0J11
  • Symrise, booth 08.0A71

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

Promoting innovation in online dairy trading
11:15 - 11:45 Industry Insights Theatre
Industry Insights Theatre
Global Dairy Trade
Director

Synopsis: Global Dairy Trade has partnered with the European Energy Exchange to evaluate the possibility of designing an auction system for the European dairy market. Other initiatives that GDT are focused on will deliver more progressive ways to do business and further promote efficient and fair trade in dairy and related markets globally.

Technology Innovation Session: the next step in utilising the value of vegetal by-products
11:15 - 11:55 Expo FoodTec Content Hub
Expo FoodTec Content Hub
Chairman / Founder
G.M.R. Green Molecular Response

Synopsis:  In a world where 50% of biomass production is wasted, GMR purposes a way to utilise the value of these by-products in all the areas involving extraction. In this presentation, we will show how GMR collaborates in team projects to ensure the highest quality biomass by screening the production chain of ground-breaking organisations, producers and extractors.

About G.M.R.
G.M.R. is a large-scale provider of active biomass. Following innovative business models to generate less waste and to respect the fauna and flora is our main objective. Our mission is to create and propose valuable natural products or co-products and organize competitive sourcing. By being surrounded by major agronomic groups, producers and innovative operators that we distribute exclusively to, we offer both biomass and R&D expertise for the cosmetics and perfumery markets. Our know-how allows to accompany the producers in order to precisely resond to their needs.

Top 10 trends for 2018
12:00 - 12:30 Industry Insights Theatre
Industry Insights Theatre
Director of Innovation
Innova Market Insights
Innovation Tour: Reduction & Reformulation
13:30 - 14:30
Innovation Tours

Consumers around the world are looking for healthier alternatives. According to a consumer survey conducted by Beneo, 61% of European consumers are actively seeking to avoid fat intake and 60% avoid sugar intake. In order to meet consumer’s expectations, many manufacturers have developed fat, sugar or salt substitutes. The global market for salt substitutes is expected to reach US$ 1 billion by 2018. Main ingredients are other mineral salts, flavourings, yeast, plant extracts etc. The sugar substitute market was estimated at $11.6 billion in 2014. This value is expected to reach $14.355 billion by 2019, at a CAGR of 4.5% for the forecasted period. Main ingredients are intense sweeteners, whether artificial (e.g. aspartame, acesulfame, sucralose) or natural (stevia, luo han guo, allulose). According to a report from GIA, the global market for fat replacers should reach $2.6 bn by 2020…Main ingredients are fibres and texturising agents.

This tour will highlight the latest innovations for formulating healthier products. During the tour, you will visit below mentioned companies.

  • Algaia, booth 11.1F10
  • Beneo, booth 08.0F61
  • Cambridge Commodities, booth 08.0J61
  • Cargill, booth 08.0C50
  • Ennolys, booth 08.0J5
  • Gelymar, booth 11.1F16
  • Loders Croklaan, booth 08.0J27
  • Metarom, booth 09.0B61
  • Nactis, booth 08.0A30
  • Riken Vitamin, booth 08.0A34
  • Terheggen & Dethlefsen, booth 09.0B41

Please note that online pre-registration is now closed.
However, spaces may become available on the day, so please meet at the starting point 10 minutes before the tour starts you secure one of possible free spaces.
The places for the Innovation Tours are limited, and are provided on a first come first serve basis to the persons who did not register prior.

 

Opportunities and limits of the organic market
15:00 - 15:30 Industry Insights Theatre
Industry Insights Theatre
Marketing Director
NutriMarketing

Synopsis: Global organic food market stood at $ 110.25 billion in 2016, and is projected to grow at a CAGR of 16.15%, in value terms, during 2017 – 2022, to reach $ 262.85 billion by 2022. North America and Europe represents more than 90 % of the market. The main drivers of the market are health, animal welfare, GMO-free and of course sustainability. Is there still opportunities in this flourishing market? What are the threats and the weaknesses? We will try to give some answers in this presentation.