Agenda

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Session moderator: Judie Bizzozero, Senior Editor, Food & Beverage, Informa Markets

Time: 10:30
Title: Designing healthy bakery products
Synopsis: Reformulation of product categories such as bakery and confectionary is one of the possible ways to support the shift to a healthy planetary diet. However, the incorporation of such plant-based ingredients poses technological challenges as their chemical-physical properties and functionalities can differ substantially from the ingredients they are aimed to replace, thus altering end-product quality. In recent years, a mechanistic description of intrinsic food ingredient properties and ingredient interactions have been developed at WUR to better understand the functionality of ingredients such as sugars and fibres. Such understandings can support more efficient development of reformulated food products with improved nutritional composition without compromising on product quality. Within his talk, Joost Blankestijn, program manager at Wageningen Food & Biobased Research will provide examples of applications in which such approaches have been successfully implemented. The talk will also provide a perspective on how the reformulation challenges are coped within a Public-Private-Partnership project starting next year which aims at designing healthy bakery products. Overall, this presentation intends to showcase a way of working that results in targeted science-based reformulation strategies to hasten time to market of high-quality consumer products.
Speaker: Joost Blankestijn, Program Manager Food Innovations, Wageningen Food & Biobased Research

Time: 11:00
Title: Latest ingredient innovations for improving nutritional quality and freshness of bakery products​
Synopsis: Healthier lifestyles and greater nutrition awareness have increased consumer demand for nutritional content in baked foods with low sugar, whole grain, zero trans-fat, etc. Bakery products range in complexity and there are key ingredients being investigated that contribute to enhance nutritional quality as well as the freshness of such products. However, although these research advances are important, bakery companies must bear in mind not to go too far from what consumers expect from bakery products. The most recent innovations in food ingredients by consumer preferences, meeting local regulatory requirements, will be reviewed.
Speaker: Clara Talens, Senior Researcher, AZTI

Time: 11:30
Title: How health and nutrition trends are impacting the bakery category - and how to turn them to your advantage
Synopsis: Fewer carbs, better carbs, plants, snackification, protein, sugar, provenance - the bakery category is being impacted by every consumer trend. How are companies successfully responding to these challenges?
Speaker: Julian Mellentin, Director, New Nutrition Business

Time: 12:00
Title: Plant-based clean label ingredient solutions for the bakery industry
Synopsis: Protein-rich ingredients are not only beneficial for protein enrichment, but they can also provide a wide range of functional benefits. Plant-based ingredients are known to have great functional properties such as foaming, emulsification and gelling due to their chemical composition which makes them a potential substitute for egg. They can also provide clean label alternatives to some traditional chemical preservatives. Consumers' growing interest towards more natural and minimally processed food products has increased interest in the use of natural compounds. The legume plant family (Fabaceae) is a potential source of antimicrobial phytochemicals, which might provide a natural alternative.
Speaker: Tiia Morsky, Ingredients Research Team Leader, Campden BRI

Time: 12:30
Company case study by Pulse Canada: Growing use of pulses as ingredients in cereal-based products
Synopsis: With an increasing demand for plant-based foods, flour ingredients from pulses have found their way into a variety of commercial launches in the meat, pasta, snack and bakery product categories. Benefits range from improved nutritional profiles to reductions in environmental footprint. When introducing new ingredients into product formulations, developers must ensure that ingredients function and perform consistently from batch to batch. Not all flours are created equally, nor should they be - flour specifications for bread is not the same for a cracker. Flour properties such as particle size and degree of starch damage directly influence water absorptions, emulsification or pasting properties among other functionalities, which will result in varied flour performance and end-product quality. This session will focus on research that demonstrates the opportunity for pea and lentil flours in bakery applications, and how technologies such as roller mills can influence flour performance to meet the growing consumer interest in plant-based, sustainable products. 
Speaker: Tanya Der, Director, Food Innovation & Marketing, Pulse Canada

Time: 13:00 - 14:15
Refreshments and networking

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, we discovered the key trends and influencing factors that prevent or enable a switch to clean Label and would make consumer switch brands. We would like to share our latest insights into that space and what drives consumers to buy into the trend of clean label.

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From a study performed in 2018 by Food Safety Experts, we learned that food manufacturing companies are losing around 5% of their annual turnover in terms of non-quality. Most companies fail to address this major loss in an effective manner. By the same token, the ASQ Global State of Quality report shows that only 39% of the companies around the globe do measure the financial impact of non-quality to some extent. In this presentation, Rob Kooijmans of Food Safety Experts will show what steps companies should take to address this and so deliver double digit improvement to their bottom-line performance.

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Natural ingredients such as seeds, fruits and nuts not only add texture to snacking products, but also have the positive side effect that the visual sense is also addressed by attractive, bright colors and pieces. BBS will demonstrate how snack manufacturers can reach a healthier level for their products and meet the global trend around better-for-you snacks. New convenient formats that can be nibbled at any time - this is what consumers want. Round, bite-sized formats, in particular, which retain the format of the original product and thus suggest a low level of processing, are attractive for the consumer.

A plant-based diet has many advantages but has been questioned whether it can provide enough protein. However as demonstrated by Florian Bark’s vegan burger, which is not only tasty but it also delivers enough protein to satisfy a healthy diet. Come and give it a try.

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Presentations addressing the latest changes in food safety regulations, labelling and functional foods communication.

Moderator: Peter Rixon, Managing Editor, IEG Policy, Agribusiness Intelligence

Time: 12:00 - 12:30
Title: The General Food Law Regulation: state of pla​y
Synopsis:
1. The ongoing fitness check of general food law
2. Commission’s proposal, toward more transparency?
3. Adoption of Regulation (EU) 2019/1381 on the transparency and sustainability of the EU risk assessment in the food chain
Speaker: Katia Merten-Lentz, Keller and Heckman

Time: 12:30 - 13:00
Title: Correct labelling of product names – ginger beer, happy Cheez, beyond Burger & co
Synopsis:

• the difference between the (marketing) product name and the name of the food which is mandatory in view of the FIC 1169/2011
• legal requirements for a) marketing name of the product b) mandatory name of the food
• protection of names like beer / milk producs
• examples / case law on product labelling

Speaker: Bärbel Ines Hintermeier, LL.M. Attorney at Law, meyer.rechtsanwa

Time: 13:00 - 13:30
Title: Cannabis and cannabinoids in food and drink - a European overview
Synopsis: An overview of the cannabis plant and its uses as a medical product, health supplement and food and drink ingredient:

• Historical use of cannabis
• The endocannabinoid system
• A look at the main cannabinoids (THC & CBD)
• What is the evidence base for cannabis-derived products
• Current regulations around CBD in Europe
• How will the CBD wellness market shift in the coming years

Speaker: Tom McDonald, Senior Cannabis Industry Consultant, Hanway Associates

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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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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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Co-Moderators:

• Professor Dr. Carol Wallace, Professor and IUFoST Chair, Food Safety Committee 2018 – 2020
• Professor Cristina L.M. Silva, Professor and IUFoST Chair, Education Committee 2018 – 2020

Time: 13:30 - 14:00
Title: Linking culture to food safety management practice
Synopsis: The need for food safety capacity building resulted in the establishment of the multi-stakeholder Global Food Safety Partnership (GFSP), facilitated by the World Bank, to respond to operational and country needs to safeguard public health. The International Academy of Food Science and Technology (IAFoST) and International Union of Food Science and Technology (IUFoST) were commissioned to lead an initiative to benchmark existing food safety programming, identify gaps in food safety curricula and establish and harmonize core competencies with a view to benchmarking BSc/MSc Programmes in Food Safety. This presentation will update on the progress of the Global Food Safety Curricula Initiative.
Speaker: Professor Carol Wallace, Food Safety Management Systems and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, United Kingdom

Time: 14:05 - 14:35
Title: Decontamination technologies of fresh produce: the example of (assisted) ultrasound
Synopsis: Post-harvest interventions are crucial to reduce microbiological contamination, potentially extend shelf-life and minimize cross contamination during processing, which, in addition to the field-associated contamination (e.g., via irrigation water) it is considered as one of the most frequent contributory factors to food-borne outbreaks. State-of-the-art methodologies applied for decontamination of fresh produce will be reviewed during this lecture by covering the applications of sanitizers, and antimicrobial solutions. Recent advances in the application of non-thermal technologies with a specific focus on ultrasound will also be presented. Macroscopic and microscopic analyses that have been performed during the application of ultrasound and assisted (by the use of essential oils) ultrasound treatments will be presented in tandem with sensory evaluations. Microbial safety will be discussed in relation to the reduction of microbial contaminants which are present on the surface of lettuce leaves. Moreover, the impact of ultrasound process on the biological structure of these biological material will be addressed. Finally, the talk will summarize and revisit any commercial applications of decontamination methods in the fresh produce industry and identify the current industrial needs and future prospects identified at research and industrial level.  
Speaker: Associate Professor Vasilis Valdramidis, Department of Food Sciences and Nutrition, Faculty of Health Sciences University of Malta

Time: 14:40 - 15:10
Title: Sustainable emulsions made without surfactant to meet consumer demands
Synopsis: The emulsifying properties of a minimal-processed food byproduct were studied in order to generate added value. The main objective was to stabilize emulsions without surfactant using only apple powder. 16 products were made with different oil and powder contents. We obtained a toolbox giving predictive models of the main characteristics of the emulsions, such as viscosity, gel strength and fat globules size. The experiments were carried out during 2 months. 4 formulas were selected in order to be submitted to accelerated aging tests and 1 of them was successfully scaled-up towards pilot scale (12 L).
Speaker: Professor Delphine Huc-Mathis, AgroParisTech (Paris Institute of Technology for Life, Food and Environmental Sciences), Paris, France

Time: 15:15 - 15:45
Title: Design of functional and sustainable food ingredients by extrusion technology 
Synopsis: Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods, which address the increased consumer awareness of the role of food products and processes on the environment, health, and well–being. Extrusion technology offers the flexibility to process a wide range of raw materials to desired product characteristics and functional properties. However, although the history of food extrusion processing goes back to the late-1800s, the control of this process and design of new extruded products are still mostly based on empirical knowledge. During extrusion, there are strong interactions between mass, energy and momentum transfer, coupled with complex physicochemical transformations, which govern thermomechanical properties of the food materials. This limits the application of the empirical approach. With increased complexity, empirical approach generally fails to provide the fundamental understanding and is not efficient in finding a rational compromise between the large numbers of parameters influencing the structure and functionality of the food product. To utilize the potential of the extrusion process, we have developed a research approach and tools allowing us to characterize the process at mechanistic level. The approach is based on the fractionation of the process into fundamental sections and analysis of the dynamic interrelations between the process conditions and the change in material structure and properties in these sections. This contribution will focus on this approach and the corresponding tools developed with respect to the design of sustainable and functional food ingredients.
Speaker: Dr. M. Azad Emin, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology

Time: 15:50 - 16:20
Title: Shelf life dating- New tools for best quality and waste reduction
Synopsis: Reliable information on the cold chain conditions, the main shelf life determining post-processing parameter, is an essential prerequisite for effective shelf life management of food products. Uncertainty in shelf life declaration has been recognized as a significant contributor of food product waste. Application of an optimized quality and safety assurance system for the distribution of chilled and frozen products requires continuous monitoring and control of storage conditions. At all stages of the cold chain quantitative information on deviations between real cold chain data and targeted specifications is sought. A systematic data collection and processing will allow identification and management of the cold chain of chilled and frozen products. Within FRISBEE, a Food Refrigeration Innovation for Cold Chain European project, a user friendly web-based cold chain database (www.frisbee-project.eu) was built and is maintained by NTUA. Data and meta-data from all stages (production to consumption) of the cold chain originating from researchers, industry, distributors, retailers and consumers linked to appropriate shelf-life predicting tools offers the potential to effectively manage and improve cold chain weak links using appropriate shelf life decision systems leading to an optimized handling. 
Trough the use of smart labels, Time-Temperature Integrators (TTI), providing an easily measurable, time-temperature dependent signal reflecting the temperature history of the food product, the integral effect of temperature can be quantitatively translated to food safety and quality, from production to the point of consumption. SLDS (Shelf Life Decision System) and SMAS (Safety Monitoring and Assurance System) are TTI chill chain management systems that lead to an optimized handling of products in terms of quality and safety risk allowing for a more realistic approach to shelf life labelling and reduction of unduly waste.
Speaker: Professor Petros Taoukis, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, GREECE

Time: 16:25 - 17:00
Title: Pulsed Electric Field Processing of Foods  
Synopsis: Pulsed electric field (PEF) is an innovative non-thermal treatment of food plants and bio-suspensions of very short duration (from several microseconds to several milliseconds) with pulse amplitude range from 100-300 V/cm to 20-80 kV/cm. Under the effect of PEF, the biological membrane of plants and microorganisms is electrically pierced and loses its semi-permeability temporarily or permanently. The electrical permeabilisation of biological membranes (called electroporation) may be reversible or irreversible. In biological systems the electroporation can induce different effects: the small and/or large molecules can be introduced into the cells or extracted from them, proteins can be inserted into the membrane, and cells can be fused. One of the most important functional features of electroporation is creating a good conditions for selective recovery of smaller or larger compounds through cellular membrane and cell wall structure. Conventional mechanical and thermal treatments lead to the breakage of both cell membranes and cell walls, and lead to the uncontrolled release of intracellular and extracellular substances. PEF differs from other treatments by better controlled damage of cellular membranes and preservation of cell walls from important destruction.
Potential of food and environmental applications of electroporation is very important: cold extraction of sugar from sugar beets; selective extraction of valuable compounds from various food plants, co-products, and microalgae; non thermal preservation of liquid foods; enhancing of mass and heat transfer, etc. This presentation will be mainly focused on the food ingredients subjects: recovery of natural compounds (carbohydrates, polyphenols, proteins, colorants,..) from plant tissues, impregnation of sugars, salts and fat by food matrix, preservative food processing with pulsed electric field.
Speaker: Professor Eugene Vorobiev, Chemical Engineering Department and a head of the group Agro-Industrial Technologies at the University of Technology of Compiegne (UTC), France.

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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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Session moderator: Jukka Likitalo, Secretary General, European Association of Dairy Trade (Eucolait)

Time: 14:15
Title: Focus on protein
Synopsis: With the growing popularity of plant-based food, consumers are building awareness and interest in different types of protein. To stay relevant to consumers, and fit into their changing eating habits, dairy brands need to update their message. Although consumers eat/drink dairy for its protein content, not all of them are looking for a high content. Products with better/high-quality protein can appeal to consumers who think that their balanced diet already provides the amount of protein their body needs.
Speaker: Caroline Roux, Global Food & Drink Analyst, Mintel

Time: ​14:45
Title: Health benefits of dairy ingredients across key life stages
Synopsis: The different life stages give rise to important nutritional challenges some of which are related to increasingly aged populations in many Western societies. There is, however, increasing evidence that diets during childhood and adolescence can impact on health in later adulthood. For example, undernutrition in childhood can lead to stunted growth which is associated with reduced cognitive ability and increased risk of chronic diseases and co-morbidities in adulthood. Despite recent worldwide improvements, stunting in sub-Saharan Africa remains about 40 % and some countries have an even higher prevalence. Milk is a key food for reducing stunting with milk proteins having a crucial role. In some Western societies recent reductions in milk consumption have led to sub-optimal intakes of calcium and magnesium by teenage females in particular, at a time when bone growth is at its maximum and of iodine during pregnancy needed to ensure that supply/production of thyroid hormones to the foetus is adequate. It is of note that the concentration of some key nutrients, particularly iodine is influenced by the iodine intake of the dairy cow. Low intakes of calcium is a particular concern since many populations are also of sub-optimal vitamin D status. This may already have had serious consequences in terms of bone development which may not be apparent until later life.
Speaker: Prof. Ian Givens, Director of the Institute for Food, Nutrition and Health, University of Reading

Time: 15:15
Title: Application of whey protein aggregates as clean label texturizing ingredients
Synopsis: Whey proteins are known for their excellent functional properties and can be considered as a perfect example of so-called “clean label” food ingredients, i.e. simpler ingredients recognized as healthy by consumers. In particular, they can be used as texturizing ingredients, for example, in order to change product viscosity, for gelation or enrichment in protein. It is known that heating whey proteins improve significantly their functionality. As a result of thermal treatment, whey proteins denature and form different types of protein aggregates that can be directly used as a food ingredient. In the current presentation, we will see how different whey protein aggregates can be formed and how their morphology influences their functional properties and therefore their application.
Speaker: Dr. Anna Kharlamova, Paris-Sud University (Paris XI), Laboratoire de Physique des Solides (Solid States Physics Laboratory).

Time:​ 15:45
Title: Dairy trade developments and outlook
Synopsis: Global trade in dairy products increased at a decent pace in 2018 after two slower years and this positive trend has continued in the first half of 2019. The dairy market seems to be in relatively good balance for the time being with more modest milk production growth globally no longer outstripping demand. In principle dairy consumption and trade are expected to continue increasing, primarily due to rising populations and incomes in emerging markets. We should however not take the continuous growth of the dairy market for granted as sustainability considerations are becoming increasingly relevant. Key trends, such as veganism and demand for plant-based drinks as well as for various kinds of dairy products perceived as more natural or sustainable (organic, GMO-free, pasture based, locally produced etc.) than conventional dairy products will certainly influence market developments over the coming years.
Speaker: Jukka Likitalo, Secretary General, European Association of Dairy Trade (Eucolait)

Time: ​16:15
Title: Understanding dairy components and their interactions: key to successful development of dairy products
Synopsis: Milk is a versatile ingredient, with unique components. The characteristics of milk and its components can be tailored by processing.  These components can act as building blocks of various ingredients and products, with a wide range of desired textures and flavours.
Therefore, understanding the complexity how the various dairy ingredients behave in a wide range of different environments is a key for obtaining the desired product characteristics.

Examples of product applications will be used to give more insight :

• Interaction of casein -  whey proteins in influencing the texture of yogurt
• Interaction of dairy protein and microbe in contribution to flavour profile of cheese
• Comparing the functionality of various dairy protein ingredients in high protein bars
• Understanding relationship of casein micelle behaviour with the characteristic of dairy powder ingredient

Speaker: Jovian Bunawan, Project Manager, NIZO

The most exciting innovations are coming from small startups who are largely unknown to the wider industry.
We are giving a handful of startups the chance to share their research and pitch their latest innovations live at Fi Europe & Ni. Our panel of industry judges will then select the company with the most exciting idea as winner of the Startup Innovation Challenge.

Award categories:

• Most Innovative Food or Beverage Ingredient
• Most Innovative Plant- or Cereal-based Food or Beverage Ingredient
• Most Innovative Alternative Food or Beverage Ingredient
• Most Innovative Process, Technology or Service Supporting F&B

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There is a need for increasing fiber content in food while keeping taste and convenience up to consumer’s expectations. Chicory root fiber (inulin) is a natural soluble dietary fiber with a substantial body of strong science research supporting benefits for human health. Fermentation of this established prebiotic modulates gut microbiome and gives superior benefits that are supported by numerous papers of reputable scientists.  Due to its versatility and broad range of applications, chicory root fiber represents a convenient way to fill the fiber gap in the western world.

Recent food crises have sharpened consumer attention over the years. Today, consumers are empowered with new technologies and demand not only more information, but also proof that product promises are really respected. 
INGREDIA, part of the cooperative group Prospérité Fermière, is at the forefront of innovation. Third global player in milk proteins, INGREDIA signed a one-of-a-kind partnership with CONNECTING FOOD: a unique blockchain platform tracking and auditing products in real-time. We invite food manufacturers to get on board : with our Via Lacta product range, digitally certified by Connecting Food, we help you prove your promises to your consumers!

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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Within our cooking shows at the Plant-based Experience, international cooks will show the variety of plant-based cooking within a variety of themes from hearty lunches and health-boosting dishes to sweet and tempting desserts.

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