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Breakfast and networking
Welcome words from our corporate partner SheTrades
Keynote interview: I never thought about applying for this position… until it was proposed to me
Interviewer: Dr. Anne Mullen, Chief Editor, Nature Food
Interviewee: Marie-Pierre Membrives, Founder of Elles Sont Food !
Synopsis: Marie-Pierre Membrives had never thought about a leadership position until she was offered a management role in a large F&B company. Having been promoted, she faced the reality of gender imbalance at leadership levels. A long-time advocate for gender equality, she co-founded Elles sont Food, a French women’s networking association, with 10 women from the food industry. Through her testimony, she will shed light on the “imposter syndrome” many women face and the ways women can organise to achieve gender equality in the workforce and beyond.
Coaching /Leadership talk
Title: Vive la différence: coaching women leaders
Speaker: Jon Poole, Chief Executive of the British Institute of Food Science and Technology and Coach
Panel discussion: From managers to leaders, how can women move up company ranks?
Moderator: Dr. Anne Mullen, Nature Food
- Anne Wagner, President of Proteines France and Corporate Research and Development Director, Tereos
- Marie-Pierre Membrives, founder of Elles sont Food!
- Jon Poole, Chief Executive of the British Institute of Food Science and Technology
- Mecca Ibrahim, Co-founder of the British network Women in Food Industry
- SheTrades representative
Title: Inspiration from India: the rise of empowered elected women leaders who change the system
Speaker: Annemarie de Groot-Bakker, Connector at The Hunger Project Netherlands
The Hunger Project is a non-profit organization whose mission is to eliminate chronic hunger and poverty through sustainable, grass-root strategies in which women are central. We believe people living in hunger are not the problem – they are the solution. People like Kamla Devi from India, who work tirelessly to lift her community from hunger and poverty. We invite you to get to know Kamla and The Hunger Project, be inspired and get involved in ending world hunger at the Women's Networking Breakfast.
Time: 10:30 - 11:00
Closing remarks from the moderator followed by coffee and networking
GELITA, a global leader in collagen research and manufacturing presents:
- the hottest ingredient of the year 2019 in the health and wellness aisle
- functional bar concepts, combining science based ingredients and technological benefits with convenience and best taste
Theme: Clean Label
Synopsis: Clean Label is an industry term that many shoppers wouldn’t recognize if they were asked to describe their habits, creating challenges in understanding consumer behavior around clean label shopping. This terminology begs a question for Food and CPG manufacturers: What do shoppers demonstrate when they go to the store and make conscious and unconscious health forward decisions? Leveraging video, NAILBITER has turned these transactions into quantitative and actionable insights. Naturally, what we see are words such as “clean eating” and “simple ingredients” emerge as key pillars of the trend. Ingredients are proving to be the key to understanding the Clean Label trend as core similarities appear. The presence of simple ingredients and the absence of complex ingredients drive perceptions. Shoppers use both logic and emotion to make decisions while in the aisle, this has strong implications for manufacturers. NAILBITER looks forward to presenting its findings on how shoppers perceive Clean Label products, how they define the trend, and how packaging reinforces consumer perception.
Session moderator: Jacob Thundil, Director, Cocofina
Title: New consumer behaviours and opportunities for innovation in beverages
Synopsis: HMT the Global Positioning Experts in Nutrition, Health & Wellness Innovation will give a sharp summary on the emerging segments from New consumer behaviours and teach the audience how to respond to these with the right innovative propositions.
Speaker: Aurore de Monclin, Managing Partner, Healthy Marketing Team
Title: Healthy innovation in energy drinks
Synopsis: A new generation of energy drinks is emerging, with healthier product benefits catering to a new wellness-oriented target audience. The session will focus on the key aspects of these innovative products and on other trends emerging in the European marketplace.
Speaker: Robin Lybeck, Managing Director-Europe, Celsius Holdings Inc
Title: Generating superior yeasts for beverage production and using machine learning to understand fermentation aromas
Synopsis: Producing flavorful fermented beverages requires flavorful yeast. Over the past years, we collected thousands of yeast strains from various industries and locations, including some medieval breweries, distilleries and spontaneous fermentations. Fermentation assays revealed enormous differences in aroma production, fermentation efficiency and stress tolerance. In addition, DNA analysis revealed the history and domestication of today’s yeasts, and also opened the doors to understanding and improving aroma formation. Using these resources, our team is produced new, superior yeast variants with specific properties and aroma profiles. In addition, we are leveraging the power of high-throughput chemical analysis and the availability of consumer databases with machine learning to understand the chemistry behind aroma formation and consumer appreciation.
Speaker: Prof. Kevin Verstrepen, Director, Center for Microbiology, Leuven Institute for Beer Research
Title: The changing attitudes of consumers to alcohol and sugar, and how the industry needs to respond with quality non-alcoholic beverages
Synopsis: Over the past 10 years, consumers' attitudes to alcohol have changed dramatically: consumption is dropping, teetotalism is on the rise, and fewer people are consuming habitually. But the critical barrier to alcohol reduction has typically sited as the lack of quality non-alcoholic alternatives. On an evening out, or at home, consumers expect the same quality of flavour and experience that they are used to from traditional alcoholic serves. The session will look at how the industry is responding with a range of different products, how they are positioned, and how kombucha, when brewed and served correctly, can potentially provide the best alternative to wines and champagnes on the bar or in the restaurant.
Speaker: David Begg, Founder and CEO, Real Kombucha
Title: Ingredients and functionality in soft drinks
Synopsis: Functional Ingredient or Additive? Additives are, by definition, food safe materials added to support product stability, food safety or sensory quality in a product, but are often seen as different to functional ingredients, so what is the difference? Is it their source or the type of function they contribute to the product? One of these ingredients is colour – it can be added as a colour or as a Colouring Foods what are the differences between these materials? Do they perform in the same way across shelf life? Flavours can be natural, but may not be from the Named Fruit in a formulation, what implications does this have for labelling, and performance in product? What is the difference in function between a flavour and a flavour modifier, are sweeteners simply another type of flavour? A final consideration – how do these ingredients interact with one another in a soft drink matrix, particularly when the formulation is clean label with no added sugar?
Speaker: Cheryl Walker, Technical Manager, Britvic PLC
Time: 13.00 - 14:15
Refreshments and networking
Around three in five consumers globally say they are always or often influenced by a product’s impact on their health and wellbeing when choosing food (62%) and soft drinks (60%) (GlobalData). Sugar (N°1), fat (N°2) and salt (N°4) are among the top 5 ingredients that consumers are trying to limit or avoid. The two others are artificial sweeteners (N°3) and MSG (N°5).
Advances in ingredient innovation using fermentation, natural extracts, fat substitutes and dietary fibre are paving the way for brands to develop healthier food and drink to respond to consumer demand without compromising other important attributes such as taste and texture.
Participating companies: Algaïa, Fuji, Metarom, Leiber Gmbh, Bösch Boden Spies, Azelis, Ebro Ingredients, Vinpai, Hydrosol Gmbh&Co, Limagrain Ingredients
Join the tour to keep apace with the most up-to-date reduction and reformulation solutions.
Theme: Clean Label
Synopsis: As “clean label” evolves from mega-trend to mainstream requirement across the food industry, formulators seek solutions that provide both nutritional benefits and distinctive rheological properties in various applications, while meeting clean label needs. Citrus fiber is a fruit-based ingredient made from a combination of soluble and insoluble fibers in citrus peel, with dietary fiber content above 80%. Using a patented production process, the surface area of the insoluble part of the citrus fiber is mechanically increased and retains the soluble fiber within the insoluble matrix. The retained soluble fiber acts as a co-agent to prevent aggregation of the insoluble fibers and reduction of surface area. As a result, this innovative ingredient demonstrates both pseudoplastic and thixotropic behavior, with end-use benefits such as emulsion stabilization, high water-holding capability and unique rheological properties in applications such as dressings, condiments, drinking yogurts and fruit-flavored drinks.
Ingredia is the specialist of functional and nutritional milk proteins. After more than 50 years of research and innovation in partnership with renowned scientific institutions, Ingredia is today at its 4th generation of milk proteins. This expertise leads Ingredia to be pioneer in protein innovation and to answer the fast moving market needs.This conference will give you all you need to know about milk proteins, from the basic definition to the technical functionalities in different food matrices. Find out more about how Ingredia innovative proteins answer market trends and enable food industries to develop their next star products in the linears.
In this presentation you will be guided through different process technologies for drying of a range of fruits, including apples, berries, and tomatoes. Freeze drying of fruit, spray drying of fruit purees and juices, as well as encapsulation of natural fruit flavours will be covered.
Innova Market Insights releases its top ten trends for 2020, using its ongoing analyses of global developments in food and drink launch activity to highlight the trends most likely to impact the food and drinks industry over the coming year and beyond. In addition to the top ten trends identified for 2020, key themes from previous years, including “Discovery: the adventurous consumers,” “The plant kingdom,” “Alternatives to all,” “Green appeal” and “Snacking: the definitive occasion” will also continue to feature strongly.
Themes: Healthy & Functional / Plant-derived Ingredients / Clean Label
Synopsis: Plant-based food innovations are important in making the transition towards more carbon neutral and healthier food consumption. To use the plant raw materials maximally and minimize waste streams, adapting moderate fractionation concepts for industrial food production is required. This presentation describes the hybrid ingredient concept, meaning plant-based ingredients with dual function both from nutritional and techno-functional point of view. The presentation focuses on protein and dietary fibre rich hybrid ingredients that are cereal, legume and oil-seed based with a potential for highly nutritious foods. Both separation and functionalization processes are introduced.
Health is a consumer megatrend. 47% of Europeans try to eat healthier and view chocolate as a guilty pleasure, with every second consumer looking for healthier chocolate options. As sugar is the number one avoided ingredient in food items, the demand for sugar-reduced chocolate products and applications is on the rise. In fact, 54% of consumers are willing to pay more for sugar-reduced chocolate. However, there is no one-size-fits-all solution to sugar reduction in chocolate. With many chocolate product manufacturers recognizing the trend and eager to enter this market, Cargill will provide insights and best practices to benefit from this rapidly growing opportunity.
Theme: Plant-derived Ingredients
Synopsis: Canada grows a variety and large volume of crops. Significant resources are being committed toward processing these crops into value-added ingredients that are in high demand for use in food and beverages, nutraceuticals, pharmaceuticals, cosmetics, pet food and animal feed. Initiatives are underway to seize the opportunity to shift from bulk commodities typically sold to becoming a global leader in plant-based ingredient processing and marketing. There is increasing interest in the development of plant-based protein as flours, concentrates and isolates from such crops as wheat, canola, pulses and hempseed. This presentation will highlight the protein crops available in Canada, the functional and nutritional attributes of key ingredients and government incentives to support industry growth in the area.
Raised in France, Stina Spiegelberg is addicted to French cuisine and will share her favorites with us on her show. Madeleines, onion soup, Brioche or Quiche – they all taste delicious made only from plant-based ingredients! Her sustainable and down to earth style make going vegan such a joy. Get inspired by the German TV chef and experience taste on a whole new level.
IFST Food Risk Management Systems working group is examining examine opportunities, potential solutions, gaps and potential barriers to developing and implementing ‘fit for the future’ approaches to food risk management. Digitisation of food information across supply chains/systems is essential for agri-food system preparedness given development in near future/future technologies such as IoT, AI and the growing demand for real time supply transparency and friction-less borders. A set of key principles have been developed and critical supply chain information proposed to facilitate progress and consistent application across the multitude of technological solutions.
There are an estimated 1,623+ food additive manufacturers in China, existing of 720 edible flavor manufacturers, and 957 food additive companies. Annually they are meeting 80% of the global demand for vitamins (worth 4.5 billion USD), they make up 80% of 150,000 tons of global production capacity of food preservatives and 90% of food thickener production, while around 80% of food acidulant is being manufactured in China.
This year’s Fi Europe & Ni will host 267 Chinese exhibitors who will all bring new insights and trends into the food business.
Participating companies: Brother Enterprises Holding Co., Ltd., Zhucheng Haotian Pharm Co., Ltd., Linyi Shansong Biological Prod. Co., Ltd., Qingdao Bright Moon Seaweed Group Co., Ltd., Shandong Sanyuan Bitotechnology Co., Ltd., Chenguang Biotech Group Co., Ltd., Shandong Kunda Biotechnology Co., Ltd., Vitasweet Co., Ltd., Laiwu Taihe Biochemistry Co., Ltd., Heibei Huaheng Biological Technology Co., Ltd., Zhejiang Medicine Co., Ltd., JK Sucralose Inc., Yantai Oriental Protein Tech Co., Ltd., Deosen Biochemical Ltd., RZBC Group Co., Ltd., Futaste Co., Ltd.
Are you interested in learning about the true capacity and product advantages of Chinese manufacturers? Come and join the Innovation Tour organised by Echemi at Fi Europe & Ni to discover the latest emerging products from China.
There is increased awareness about the importance of adequate nutrition to support patients and frail elderly health recovery. For different reasons, reaching nutritional goals can be challenging, for example, because of increased nutrient needs and altered appetite. Compact solutions can help patients to meet their nutritional targets, leading to improved outcome. The development of nutrient dense recipes can be technically difficult and having the right protein functionality plays a key role on its success.
Theme: Clean Label / Reduction & Reformulation / Healthy & Functional
Synopsis: Sugar is the major contributor to the 21st-century pandemics: overweight, obesity and diabetes. More than 20% of an average daily sugar intake originates from drinks. Artificial beverages could be manufactured sugar-free but in 100% natural juices where sugar naturally resides there are no sugar-free alternatives for example orange juice contains a substantial amount of 11% sugar. Better juice developed a B2B device, continues flow column containing immobilized Non-GMO microorganisms that bio-convert all kind of juice sugars, without altering taste nor smell, besides the reduced sweetness, moreover it improves juice by enriching it with dietary fibers.
Startup challenges, incubators, acceleration programs, corporate venture... a growing number of food corporations are embracing open innovation techniques in different ways. However, collaboration with small incumbent is a challenge. Are there any recipe for success? Kevin will share his 10-year experience on this hot topic.
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.
There are various kind of food crimes. If a terrorist opens a pack of a food product to add a harmful agent, that is a crime. If a producer adds colourants to food, to make it look better, that is another kind of crime. The third kind is if a company knowingly continues to sell products that have been contaminated with toxic substances or unacceptable concentration of harmful microorganisms, including viruses. GHI is developing a system to address the last type of crime, which makes the most victims because it is difficult to act before it is too late.
Theme: Reduction & Reformulation
Synopsis: It will review the main uses of salt in foods with examples of how salt reduction impairs product qualities and how these may be overcome. It will include alternative ingredients and how product design can help in salt reduction. I would also be happy to list alternative salt ingredients from those who are exhibiting as part of this presentation.
Hayashibara Trehalose is a non-reducing natural disaccharide produced by enzymatic reactions from starch, such as tapioca. Trehalose is widely used in various foods products and can provide unique functional properties to maintain and improve the quality of food. Additionally, there are interesting physiological functions being discovered. One finding is that Trehalose supplementation may enhance sports performance, especially endurance capacity. In this session, an update of the physiological research associated with sports nutrition will be discussed in addition to the physicochemical functions of Trehalose.
- 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: Air filtration systems supporting sustainability in the post-harvest sector
Synopsis: Postharvest practices include the management and control of variables such as temperature and relative humidity, the selection and use of packaging and the application of fungicides. While fruit and vegetable storage warehouses go through great lengths to control the environmental conditions within them and a lot of emphases is laid on controlled atmosphere storage and fungicides application onto the fruit, poor attention is paid to the quality of the air in terms of circulating particulate matter, even though it has been shown that the presence of spores in the air inside these facilities affects the quality of the product negatively. The purpose of this presentation will be to list and evaluate currently available air filtration technologies, in order to determine their suitability for use inside food storage warehouses
Speaker: Associate Professor Vasilis Valdramidis, Department of Food Sciences and Nutrition, Faculty of Health Sciences University of Malta
Time: 14:05 - 14:35
Title: The global food safety curricula initiative
Synopsis: Improved food safety standards, market integration, and international trade are all required to address critical issues arising from the globalization of the food supply. In the area of food safety capacity building, this 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 while promoting food security, international trade and economic development related to globalization of the food supply. This presentation will provide an update on the Global Food Safety Curricula Initiative and outline plans to implement and progress initiatives for core curricula at undergraduate and graduate education levels.
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: 14:40 - 15:10
Title: Biopreservation to reduce pathogens in fresh vegetables
Synopsis: The safety of fruit and vegetable products, such as frozen vegetables, fresh-cut produce, or juices, is more and more a concern for the food production industry and distribution. The use and development of non-thermal treatments, or treatments with reduced use of thermal energy, is a requirement in order to avoid the negative impact of thermal energy on product quality.
This presentation will focus on the progress of the knowledge and use of ozone, UV-C and thermosonication processes applied to fruit and vegetable products. Different case studies, such as juices processing, pre-treatment of products, or disinfection will be discussed.
Speaker: Professor Cristina L.M. Silva, College of Biotechnology (ESB), Portuguese Catholic University, Porto, Portugal
Time: 15:15 - 15:45
Title: Food safety and One Health
Synopsis: One Health is an approach intended to address public health issues at the human-animal-ecosystem interface to achieve more effective and timely outcomes. While the focus is on combating antimicrobial resistance, the approach also addresses food safety risks, such as those posed by zoonotic agents. At the international level, the World Health Organization, the Food and Agriculture Organization and the World Organisation for Animal Health (OIE) work closely to get countries to adopt multi-disciplinary and multi-sectoral responses to these risks. A brief review of the faecal-oral transmission route will be presented and the means to interrupt this transmission will be discussed.
Speaker: Dr. Gerald Moy. Former Head GEMS/Food, World Health Organization, Geneva, Switzerland
Time: 15:50 - 16:20
Title: The high-pressure success paradigm in research and industrial applications
Synopsis: Nonthermal processing has evolved as one of the more prolific fields of research and applications in Food Engineering. Among the nonthermal technologies prominent position as far as research and certainly with regards, industrial implementation is High Pressure (HP) processing. HP has successfully advanced through all technology readiness levels (TRL) reaching TRL9. HP can in many cases achieve the results of thermal processing with regards to food safety and control of quality-related parameters without the unavoidable detrimental side effects induced by high temperature. The overall objective is to produce products of superior quality in terms of sensorial, nutritional and biofunctional properties. The most successful commercial applications can be classified as nonthermal pasteurization were HP has replaced conventional thermal pasteurization or allowed pasteurization of products not amenable to heat processing, achieving optimization of quality and shelf life extension. Beyond nonthermal pasteurization and High-Pressure High Temperature (HPHT) or Pressure assisted sterilization (PATS), current HP research is also focusing on aspects that mainly are related to targeted structural modification of food macromolecules. Selective modulation of enzymes leads to controlled inactivation or increase of activity of enzymes to achieve cheese maturation acceleration by affecting starter culture enzymes, increased tomato juice viscosity at lower Brix, enzymatic debittering of citrus juices or control of proteolysis in cheeses made with plant “rennet”. Potential combined processes with HP can increase textural integrity at lower protein and fat content and enhanced bioactive properties of Greek yogurt, and enhance the extraction of active ingredients from plant sources with application e.g. on increased yields and quality of virgin olive oil with increased content in biofunctional ingredients.
Speaker: Professor Petros Taoukis, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Greece
Globalization is enticing adventurous consumers to experiment with new cuisines. According to GlobalData, 65% of global consumers enjoy experimenting with products from different cultures/countries, and even 79% of millennials and 78% of Gen X. Curiosity and being the first to share a new product on social media (Instagram) are among the drivers of the trend.
Participating companies: Ingredia, Univar Solutions, iSense, Nactis, Berrico, Agroindustrias Amazonicas, Edlong Corporation, Fazer Mills, HPE ingredients, Sisterna
Take a tour around some of the 18 international pavilions at Fi Europe 2019 to tap into the growing taste for flavours and new ingredients from around the world.
The plant-based market is big business, characterised by strong year-on-year growth. Through their deliciousness, positioning and widespread availability, the latest generation of best-in class plant-based products have successfully broken down stereotypes, appealing to the mainstream. Despite the increasingly compelling value propositions entering the space, plenty of untapped potential remains. Our insights and practical guidance will help you unlock this, ensuring you remain ahead of the curve.
How can we continue to feed a growing population while looking after our planet? At FrieslandCampina Ingredients, we know we have to be acting today to secure our tomorrow. In an industry where trust and transparency are essential, our cooperative model is already fit for purpose. Working hand in hand with our 19.000 FrieslandCampina farmers, and all through the whole value chain, our sustainability journey started more than two decades ago. And we are proud to lead by example. Please join us at our speaker session and discover how we can help you address consumers’ demands and we can jointly act for now and generations to come.
Synopsis: During the panel discussion, we will try to answer the following questions: What challenges, especially related to ingredients and raw materials, manufacturers are facing in order to produce high-quality plant-based products? How do companies choose the ingredients they use and the suppliers they work with? What ingredients suppliers could do to help food companies to develop better plant-based products? Finally, how could companies improve the food supply chain in order to bring more, better and cheaper vegan products to the market?"
- Udi Lazimy, Senior Sustainability and Sourcing Manager, Just
- Tiia Morsky, Ingredients Research Team Leader, Campden BRI Group
- Jacek Prus, Business Innovation Specialist, ProVeg Incubator
Moderator: Minna Hakaoja, ProVeg
Theme: Healthy & Functional
Synopsis: Sports nutrition industry has transformed. From the humble beginnings of athlete-only offerings to mainstream, 'active lifestyle' products, sports nutrition is not just for the elite anymore. Brands have cleverly drawn on its established, scientific base to widen the possibilities for novel ingredients and formulations to enhance daily life as opposed to just sports performance. The future landscape is clean, trustworthy and transparent. As consumers want to know about their product, processes such as blockchain become a natural partner in creating trust and innovating collaborations with healthcare professionals paves the way for products that suit healthier, more active lives.
Session moderator: Heather Granato, Vice President of Content, Informa Health & Nutrition
Title: Innovations in snacking
Synopsis: HMT the Global Positioning Experts in Nutrition, Health & Wellness Innovation will give a sharp summary on the emerging segments from New consumer behaviours and teach the audience how to respond to these with the right innovative propositions.
Speaker: Aurore de Monclin, Managing Partner, Healthy Marketing Team
Title: Cocoa & Chocolate flavor - a switch from ‘subconscious/emotional’ to ‘conscious/analytical’ approach
Synopsis: Presentation of the book and its aim for the cocoa and chocolate business: Hidden Persuaders in Cocoa and Chocolate. A Flavour Lexicon for Cocoa and Chocolate Sensory Professionals. Januszewska, R., Depypere, F., Van Leuven I., Pradal, P., Loobuyck, K., Veinand, B. & Adringa, N. (2018). Elsevier Inc., Woodhead Publishing.
The aim of the book is to enable different departments within industry to speak a common sensory language when describing cocoa and chocolate in a professional
way – either for new product development or quality improvement. By using this book people can develop a higher awareness of tastes and flavours, and build up their overall sensory skills.
Speaker: Dr. Ir. Renata Januszewska, Global R&D Sensory Manager, Barry Callebaut
Title: Sugar and fat: rethinking the principal ingredients for the baking and confectionary industry
Synopsis: The latest science demonstrates a strong correlation between the consumption of processed sugars and vegetable oils with an increase in inflammation and chronic illnesses; including obesity, diabetes and Alzheimer’s disease. Combined with an increasingly educated and health conscious consumer base, the ingredients most prevalently used in baking and confectionary demand a serious rethink. Traditional processed sugars and degraded vegetable oils will be shunned, and consumers will demand healthier options, including saturated fats and sugar alcohols instead. As is happening in the USA, the shift towards low carb and ketogenic diets will imminently take Europe by storm. The baking and confectionary industry must take note of new consumer preferences. Find out exactly what these preferences and specific ingredients will be...
Speaker: Sara Aguilar, International Editor, Hand Media International
Title: Sustainable chocolate for millennials: value at origin with cocoa provenance claims
Synopsis: Single origin chocolate lines tied to cocoa provinces, where a portion of profits are donated to fund local projects, is a vehicle to engage consumers, attract a higher retail price, and contribute to sustainable development. As chocolate companies increase traceability of cocoa supply chains, Lumina Intelligence argues marketing heritage cocoa provinces, such as Kakum region of Ghana, can drive sustainability and treat farmers as equals rather than ‘fair trade’ charitable cases. This session proposes a model to create a premium chocolate origin line sold in e-commerce using a direct-to-consumer model whereby industry and farmers work together to support the UN Sustainable Development Goals.
Speaker: Oliver Nieburg, Sustainable food & drink analyst and journalist, Lumina Intelligence
Title: Artificial Intelligence for targeted NPD from conception to consumption
Synopsis: The CPG market place is more competitive than ever before. Standard product development methodologies are designed to create generally accepted mass-market products. However, these antiquated methods result in a 95% new product failure rate. Machine learning and AI are new tools that enable a new era of highly targeted CPG products specifically designed to meet a demographic's or consumer cohort's preferences.
Speaker: Ryan Ahn, R&D Director, Analytical Flavor Systems, Inc.
A widespread fact that Fiber is consumed less than its recommended intake consequences a growing development of the fiber-enriched products. This trend is in line with the rising awareness of health and wellness among consumers.
While eating a proper nutrition is a big challenge to many of us, enrichment could be the best solution. Fibers are widely known as functional ingredient that provide benefits on digestive health. Further researches of the Fibers and the combination with other nutrients such as good fats reported a positive correlation with some health attributes aside from digestive.
Theme: Healthy & Functional
Synopsis: Single-source production offers complete transparency that addresses consumers’ growing desire for safety, purity, environmental responsibility, and traceability. Single source also means complete quality control of the raw ingredients and the final product. The bio-active ingredients of collagen peptide and gelatin must also be produced this way. The Aquaculture Stewardship Council (ASC) is an important part of the picture. ASC Standard offer credible, efficient, measurable and impactful process and performance-based requirements to minimize, mitigate or eliminate the key environmental and social impacts from production. Consumers have fully rights to know whether their consumed products are verifiably safe, pure, and produced in an ethical and environmentally - sustainable manner from the start.
In response to the expected growth of the plant-based sector, companies are increasingly willing to invest in the R&D and production facilities required to manufacture high-quality products. Beyond Meat’s successful IPO in 2019 and growth projections of e.g. the plant-based milk market at a CAGR of over 14% between 2018 and 2024 to more than $38 billion are indicative of that development. Burgeoning consumer interest in health, sustainability and ethics, as well as their exposure to plant-based products, are spurring this popularity. ProVeg International has identified the most promising products in the plant-based sector for you to learn about innovative plant-based solutions, their different applications and how they will benefit your bottom line.
Participating companies: AAK, ADM, Avebe, Bunge Loders Croklaan, Cargill, Döhler, GreenFood50, Hydrosol, KMC, Phycom
Are you developing the next plant-based product that consumers all over the world will love? Then join this guided tour and discover the best ingredients and solutions that meet the needs of the consumer.
Health is becoming a major priority as the modern lifestyle is impacting on general wellness. In today’s busy society, mental well-being is becoming equally as important as physical health. Cognitive performance, sleep quality, anxiety and stress control are the top health concerns that are increasingly being sought by today’s on-the-go consumers. Join us to discover how NZMP is at the forefront of mental wellness utilising their complex lipid and pre/probiotics ingredients in the active lifestyle space.
Presentations, case studies and discussions addressing the latest trends and challenges in organic including:
- Consumer demand trends around organic
- Global market analysis
- Developing attractive marketing claims
- The latest regulatory updates
- Sourcing organic ingredients
Moderator: Jacob Thundil, Director - Chief Nut, Cocofina
Time: 15:10- 15:40
Title: Innovative trends in organic ingredients: How will they impact the food of tomorrow?
Synopsis: Sustained strong growth in consumer demand for organic food products has caused the organic food ingredients market to evolve beyond a focus on production methods in accordance with organic standards. Initially mainly characterized by the fact that they were produced to lower environmental impact, organic ingredients now go far beyond this to encompass wider social and ethical values. As a result, organic ingredients are more diverse, their production methods more ethically and socially responsible, and products more sustainable. This session will look at the main trends driving the formulation, production and marketing of organic food and beverage and how this has led to an expansion of innovative organic ingredients.
Speaker: Gaëlle Fremont, Director & Consultant, Ingrebio
Time: 15:40 - 16:10
Title: The new organic regulation: challenges and opportunities
Synopsis: A new organic regulation will apply from January 2021 in the EU (and outside the EU for products to be imported). A basic legislative text - Regulation (EU) 2018/848 - was adopted in 2018 while the detailed requirements for organic production, certification and labelling are being discussed now by the EU Commission and the EU Member States. Some significant regulatory changes are expected in different areas. The presentation will focus on the main regulatory changes on food production and labelling (processing techniques, additives, flavourings), on control & certification and on international trade (import, export, Brexit).
Speaker: Michel Reynaud , Vice President ECOCERT SA - Member of the Board IFOAM EU, IFOAM EU
Time: 16:10 - 16:40
Title: Organic claims & shopper behavior
Synopsis: When discussing ‘Organic’, shoppers are not always talking about the same thing, they often have different definitions in mind. In a recent internal analysis, NAILBITER observed health conscious shoppers on their grocery store trips to see how Organic claims influenced their purchase behavior. Videometrics revealed that ‘Organic’ is a state of mind for most shoppers and in fact, multiple claims can be used to create a perception of being ‘Organic’. Even a non-organic product has the opportunity to position themselves as a natural and healthy option, capitalizing on the Organic trend. Several other factors contribute to this shopping trend. In this presentation, NAILBITER will share with attendees the key connections between Organic and Shopper Behavior. From pack color to ingredient lists – A certification label is not the only part of the story for drawing the attention and dollars of the health-conscious shopper.
Speaker: Luke Orphanides, Client Services Manager, Nailbiter
Theme: Healthy & Functional
Synopsis: This presentation talks about how to ensure compliance in an ever-changing sports nutrition market in terms of consumer needs, evolving science, distribution channels and geographical scope given international trade. Luca will also touch on doping, drawing on the European Specialist Sports Nutrition Alliance's (ESSNA) doping and non-compliance campaigns, covering nutrition and health claims but crucially also e-commerce.
The global beverage industry is expected to reach an estimated $1.9 trillion by 2021 and is forecast to grow at a CAGR of 3.0% from 2016 to 2021 (Research and Markets). The major drivers for the growth of this market are growing urbanization and disposable income.
Market drivers include sugar reduction, naturalness and new sensory experiences. Within this category global functional beverages (energy drinks, sports drinks & dietary supplements) are growing at 11% CAGR and incremental market size growth will be almost USD 156 billion during 2019-2023 (Technavio). More specifically, the energy drink market is forecast to be the fastest-growing segment due to the steadily growing number of health-conscious consumers.
Participating companies: Destilla Gmbh, Plantex, Prova, Biospringer, Daregal, LaVitella, Taiyo, CFF, Brace, Seqens Minerals Specialities, Nexira
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Growing health awareness, rising affluence and premiumization of diets are key drivers demanding fundamental changes from the food industry. Developing next-generation food products requires both innovative solutions and novel ingredients. Since several years, the German-based company WACKER works on new food solutions based on the CAVAMAX® cyclodextrin technology. Providing a broad functionality spectrum, plant-based CAVAMAX® cyclodextrins enable healthy and innovative food applications such as stable dairy-based foams, egg-free baked goods, smooth sauces and icings without solid fats. Learn more about our innovative solutions and attend WACKER’s seminar on next-generation food products.
Themes: Healthy & Functional / Plant-derived Ingredients
Synopsis: What are the best ingredients for a successful plant-based product? Discover the most innovative solutions for developing better plant-based products with optimum market potential, and find out more about consumer responses to plant-based ingredients.
Themes: Clean Label / Reduction & Reformulation / Healthy & Functional
Synopsis: Climate change and growing population put immense pressure on food systems, and thus we need radical innovations to decouple food and environment. This presentation describes that production of food in fully contained, vertical systems via cellular agriculture can be part of the sustainable breakthroughs in the food supply. Specifically, this presentation describes utilization of cultured plant cells as fresh food, use of microbial organisms for single cell protein and innovative technologies enabling feasible large-scale production of functional animal proteins in heterologous expression systems, by fermentation.
At the beginning of every winter many people feel that their physical resistance is put to test. When it comes to building immunity there are ways to support our bodies to protect against viruses and bacteria. We at FrieslandCampina are looking to new ingredients, like Human Milk Oligosaccharides, and the role they play in supporting the immunity of infants, children and mothers. Come join us at our speaker session and hear how our experts are seeking to deliver new solutions to address this market need.
Themes: Clean Label / Healthy & Functional / Plant-derived Ingredients
The ingredient suppliers, together with the food and beverage manufacturers, are challenged and instructed to produce high-quality, healthy and nutritious, and safe products. They are constantly evolving in terms of their product ranges, accessing new sources and new technologies to better meet consumer and governmental demands for: 1 Clean-label / ‘natural’ ingredients 2 Ingredients from ethical sources (i.e. different countries, vegetarianism, veganism, etc.) 3 Healthy and nutricious ingredients and products (reduced sugar, fat and salt themes, fortification, health-promoting ingredients etc.) 4 Sustainable and new sources (e.g. omega 3, proteins, etc..). As a result, the ingredient suppliers are constantly looking at current novel and emerging sources and food processing technologies that will enable them to deliver in line with the above-mentioned trends, all of which demonstrate exciting prospects. This presentation provides an overview of current emerging ingredients and novel food trends and how this is driven by consumer demands.