Agenda

All times displayed for Europe/Berlin timezone.

Creating a JUST food system: cutting-edge discoveries in sustainable food
10:30 - 11:00 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Global Sourcing and Sustainability Director
JUST, Inc.

Theme: Healthy & Functional / Plant-derived Ingredients

Synopsis: Discovery is state-of-the-art platform created to rapidly study the potential functional applications of millions of plant proteins, derived from thousands of plant materials collected from over 70 countries around the world (Just Plant Library). This high-throughput, automated platform is patented in the U.S., and is celebrated widely as one of the most impressive systems created to drive sustainable food innovation in the world. 

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Company case study by Ingredion: What influences consumers to buy into the clean label megatrend?
11:00 - 11:30 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Senior Marketing Manager Clean & Simple Food Ingredients EMEA
Ingredion

Sponsored by:

Theme: Clean Label

Synopsis: Ingredion has been actively supplying functional ingredients to the ever-growing trend of clean Label. Conducting its own proprietary research with consumers and manufacturers, they discovered the key trends and influencing factors that prevent or enable a switch to clean Label and would make a consumer switch brands.

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What’s next for sugar reduction in Europe?
11:30 - 12:00 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Senior Analyst – Global Food Science
Mintel

Sponsored by:

Theme: Reduction & Reformulation

Synopsis: Food and drink producers across Europe continue to embrace the sugar reduction trend, driven in part by pressure from health departments who seek to curb the rise of dietary related disease like obesity. Consumers in Europe are keen to reduce the amount of sugar they consume, but sugar reduction does not come without challenges for the food industry. This presentation looks at consumer opinions towards ingredients used to deliver sugar reduction. Which types of ‘sugar’ claim are trending in food and drink, and which claims are of interest to consumers?

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Company case study by Rousselot: Collagen peptides: a one-stop ingredient for a healthy and balanced life
12:00 - 12:30 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Product and Business Development Manager
Rousselot

Sponsored by:

Theme: Healthy & Functional

Synopsis: Collagen peptides are known for their holistic approach in healthy ageing. As bio-active ingredients backed up by science, they found their way into several applications for healthy ageing, mobility supplements and even beauty supplements. Many target groups can benefit from them such as elderly people, sportsmen and women, but there are many other groups can use collagen peptides as supplement for their internal and external wellbeing. If you want to create a higher level of wellness in your life, this healthy and clean – label ingredient can give that to you. Moreover, since it is a pure protein, it can also help to create innovative solutions for everyday food products with a healthier ingredients list.

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Microbiome diversity through the life stages
12:30 - 13:00 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Director of Insights
Lumina Intelligence, part of William Reed

Theme: Healthy & Functional

Synopsis: The human microbiome, being a complex agglomeration of microscopic organisms, which interact with each other as well as with the host, has a profound impact on human health. The composition of the microbiome is unique to the individual and can vary markedly throughout a lifetime. In her presentation, Ewa will focus on the opportunities for probiotic products that modulate the human microbiome at different life stages. Special emphasis will be placed on products that target different parts of the human microbiome, specifically gut, skin, vaginal and oral, as a shift to promoting the concept of human microbiome on that basis could advance business opportunity.

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Dietary modulation of the gut microbiota to maintain or improve health
13:00 - 13:30 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Head Nutritional Sciences, Campus Venlo
Maastricht University, Campus Venlo; Centre for Healthy Eating & Food Innovation

Themes: Healthy & Functional / Plant-derived Ingredients

Synopsis: Over the past decades it has become clear that the gut microbiota plays an important role in health and diseases. This ranges from diseases related to the gut (such as colon cancer, IBD and IBS), to those distally from the gut, such as allergy of skin and lungs, obesity, and even brain related disorders. In these diseases, dysbiosis has been observed, defined as a different composition of the gut microbiota compared to a healthy population. The composition and activity of the gut microbiota can be modulated by dietary components, and hence the diseases and disorders may be prevented or cured.

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Refreshments and networking
13:30 - 14:15 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Reformulating new free-from products and the importance of food structure
14:15 - 14:45 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Research Principal, Food Microstructure
Reading Scientific Services Ltd.

Themes: Reduction & Reformulation​ / Clean Label

Synopsis: Re-formulating new free-from products requires an understanding of how the new ingredients will interact as this impacts subsequent processing, shelf-life and consumer perception. The application of microstructure tools to develop new products and monitor product will be discussed.

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Is it safe? Regulatory clearance of innovative foods and ingredients
14:45 - 15:15 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Founder, Senior Consultant
lsbi | life science-based innovations

Themes: Healthy & Functional / Plant-derived Ingredients

Synopsis: Consumers increasingly demand foods that are better for their health or performance, that are more sustainable, or that require less or no sacrifice of higher animals. Governments also increasingly use influencing tools to improve health and sustainability. Anticipating a growing and shifting demand, innovative foods and ingredients are developed at an ever higher speed. Safety and regulatory clearance are critical to the successful introduction of innovative foods, ingredients and technologies. In this presentation, examples will be given to identify 'core safety data' which proved sufficient in fulfilling the requirements of the EU novel food Regulation or the US GRAS system (e.g. algal and fungal biomasses and oils, plant sterols/stanols, new carbohydrates). Starting from the core safety data, their stepwise planning and costs, it will be discussed what may be left out or what should be added for new food sources, ingredients and technologies including insects, cultured meat, duckweed, fungi, algae, traditional crops from third countries and New Plant Breeding Techniques (CRISPR-Cas9).

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Company case study by Pennakem: A new eco-friendly breakthrough biobased solution for clean label oils and plant proteins
15:15 - 15:45 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Director Sales and Marketing
Pennakem

Sponsored by:

Theme: Clean Label

Synopsis: The food industry challenge in trying to get rid of petro based process aids could now be addressed by a new bio-based breakthrough solution. Several years of intense research and developments make that possible for edible oil extraction and consequently human plant based protein production. Supported by extended safety studies and environmental harmlessness, this solution appears to be a selection of choice for that industry, strictly regulated in each continent and country. Results obtained on several seed substrates insure full compliance with industrial standards and comply with targeted applications in the food chain. Here is a solution for a better world.

New developments for plant derived protein ingredients
15:45 - 16:15 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Principal scientist Protein functionality
NIZO

Themes: Plant-derived Ingredients / Healthy & Functional / Reduction & Reformulation

Synopsis: Plant proteins are dominating the trends in the food and beverage market. In these trends we see that plant proteins or plant protein ingredients from many different sources are being applied and developed. Some plant proteins are clearly consumers’ favourites in the beverage market, while others are used for their technical functionality. A clear trend is exchanging some the these plant proteins for upcoming plant proteins for nutrition, sustainability or for a better image in the market. Technologies to develop, optimise and apply the plant proteins will be discussed.

  • New developments in improving taste and aroma of plant proteins and plant protein ingredients
  • The role agriculture and breeding in plant protein production and optimisation
  • Plant proteins in healthy products, safety aspects, mineral content and replacers of animal proteins.

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Plant-based: how to connect to the blossoming opportunities
16:15 - 16:45 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Director
New Nutrition Business

Themes: Healthy & Functional / Plant-derived Ingredients

Synopsis: The plant-based foods trend is an opportunity for every type of business – but what’s the best strategy for success? Meat substitutes are attracting huge investment, but in fact cauliflower-based pizza is selling even better. Why? What are the strategy choices for brands and for ingredient companies?

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Panel discussion: Plant based proteins: Getting it right
16:45 - 17:15 Fi Conference Discovery Theatre, booth 7A25
Fi Conference
Vice President & Market Leader - SupplySide
Informa Markets
Director
New Nutrition Business

Sponsored by:

Theme: Plant-derived Ingredients

Synopsis: Plant proteins have muscled into the global food and drink market as food trends have converged with environmental and health concerns. Although the focus is often on how consumers replace commonly consumed animal proteins, the protein content of meat and dairy alternatives is just one part of their appeal. General interest in such products is about much more than protein, as consumers perceive that a plant-based diet may have an edge from an ethical perspective as well as a nutritional one.

The number of new products launches is on the rise, but how to do it right? What proteins to use and how to secure great flavours? How to source ingredients, assuring best quality and covering sustainability grounds? How to develop products that will resonate with consumers?

Moderator: Jon Benninger, Vice President & Market Leader - SupplySide at Informa Markets
Panelists:

  • Udi Lazimy, Senior Sourcing and Sustainability Director, JUST
  • Julian Mellentin, Director, New Nutrition Business
  • Tiia Morsky, Ingredients Research Team Leader, Campden BRI

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