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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
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
Head of Microscopy
Leatherhead Food Research
Executive Director
PT Lautan Natural Krimerindo
Nutrition Analyst
Euromonitor International
Founder and Managing Director
Seaweed & Co.

Sponsored by:

Check all prices   Download programme

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


Time: 11:00
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
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
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
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
Sustainability & Innovation VP
Chief Executive
Sustainable Food Trust
Chief Scientific Officer
Almond Board of California
Assistant Professor – Sustainable Food Processing
ETH Zurich
Advisor on Sustainability
Director of Innovation
Innova Market Insights

Sponsored by:

Check all prices   Download programme

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


Time: 11:00
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
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
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


  • 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
Securing sustainable supply through alternative microalgae and insect based ingredients

  • 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

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

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.