All times displayed for Europe/Berlin timezone.

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
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.

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
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!

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

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


Time: 10:50
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
   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
   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
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
 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
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

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

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.

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

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. 

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 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.

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

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
Global Harmonization Initiative
Research Industry Lead - Consumer Products, Agriculture
IBM Research
Pen & Tec
Head of Regulatory Affairs
Campden BRI
Regulatory Affairs Director
Pen & Tec
Vice President - Business and Regulatory Affairs EU
Vice President Strategic Regulatory Affairs
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


Time: 14:30
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
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
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?


  • 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
Food Analyst
Euromonitor International
Leader of Whey Protein Consumer Tracker Task Force
Senior Project Manager Protein Functionality
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


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

  • 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
Allergenicity assessment of alternative (sustainable) protein sources

  • 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
Importance of protein sources: requirements and developments in animal based proteins

  • 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
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
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
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

  • 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
Sugar reduction, a common responsibility
15:00 - 15:25 Supplier Solutions Theatre
Supplier Solutions Sessions
Technical Sales Manager

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
Cheese Specialist

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.

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 & 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.

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

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.

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.