*** 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
Title: 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 and Alain Etievant, Director, L’Atelier du Fruits
Title: 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
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
Title: 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
Title: Clean label: innovating for performance
Speaker(s): Davy Luyten, Marketing Manager, EMEA, Ingredion
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
Title: 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
Title: 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
Title: 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
Title: Diverging trends in global flavour legislation and safety evaluation
Synopsis: Many countries are reviewing their existing legislation with regard on flavourings respectively start to develop own flavour legislation. To ensure permissibility a close monitoring is necessary. At the same time requirments for teh 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 for global product development.
Speaker(s): Ute Woelke, Vice President Strategic Regulatory Affairs, Symrise
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
Title: Balancing brand reputation and consumer's safety during a food recall
Speaker(s): Cesare Varallo, Vice President, Business and Regulatory Affairs EU, INSCATECH
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
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
Title: 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
Title: 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
Speake(s)r: Dr. Geert F. Houben, Principal Scientist Food Allergy and Immunotoxicology, TNO
Title: 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): Senior representative, Schlegel & Partner
Title: Protein flexibility: blending and replacing proteins in sport and clinical nutrition
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 Protien Functionality, Nizo
Title: 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
Title: 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
Panel debate: The benefits and limitations of different protein sources: animal vs. plant vs. dairy