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Women's Networking Breakfast
08:00 - 11:00 Room: Symmetrie 2, Hall 8
Networking Breakfasts
Mariette Abrahams Consulting
Global Head, Applications Development and Innovation
DuPont Nutrition & Health
Vice President, Content, Health & Nutrition Network
Informa Exhibitions
Founder and creative director
Deliciously Ella
Global Head of Innovation
Country Director
The Hunger Project
Ag Technology Ambassador
Bayer Crop Science

Sponsored by:

The Women's Networking Breakfast - A morning of career-changing advice, networking and delicious food.

Hi Europe & Ni 2018 continue the tradition of bringing female food industry leaders together at The Women’s Networking Breakfast. In 2018 we will extend the invitation to male F&B professionals as well. This informal networking event promotes gender equality within the F&B industry through presentations, discussions and the sharing of career advice between peers.

Register here

Time: 08:00
Breakfast and networking

Time: 08:45
Welcome from moderator

Time: 08:50
Welcome from corporate partner
Dr Amina Faham, Global Head, Applications Development and Innovation, DuPont Nutrition & Health

Time: 09:05
Title: Interview with Ella Mills
Ella Mills, founder and creative director of Deliciously Ella, will join the Women’s Networking Breakfast alongside her husband and business partner, Matthew Mills, CEO of Deliciously Ella on the morning of Wednesday 28 November. Learn more about how she grew her brand from an online blog to launching a series of best-selling cookbooks and healthy product ranges in multiple markets.

Time: 09:30
Title: Panel discussion: Tackling the gender pay gap in the food and beverage industry

Synopsis: In 2017, for the first time, all employers in the UK with 250 or more employees were required by law to publish figures comparing men and women’s average pay across their organization. This highlighted that there is still a gender pay gap to overcome, particularly in the UK F&B industry. Is this case across the industry globally? During this panel we will discuss:

  • How big is the problem really across the F&B industry?
  • Does the challenge vary in different regions? 
  • What impact does it have on career progression?
  • What should companies be doing to tackle this issue?
  • How should women respond to this challenge?

Moderator: Heather Granato, Vice President – Content, Health & Nutrition Network

  • Mariette Abrahams, Director of Mariette Abrahams Consulting  
  • Sophia Nadur, Global Head of Innovation, BP  
  • Adrian Percy, Head of Research & Development, Bayer
  • Dr Amina Faham, Global Associate Director – Pharma Application Development & Innovation, DuPont

Time: 10:10
Title: Why is female leadership so important to solve hunger by 2030?

Speaker: Leni Nebel, Country Director, The Hunger Project Germany

Time: 10:20
Closing remarks, coffee and networking


Food fraud in food supplements and in botanicals: the extent of the threat, and how to prevent it
10:25 - 10:50 Supplier Solutions Theatre
Food processing, quality and safety
Vice-chair, ESSNA
Managing Director at Hylobates Consulting

Synopsis: Food fraud in the food supplement and botanical sector represents an underappreciated threat in the EU. General legislation exists, but industry and European regulators are not prepared to address the different dimensions of the problem. From synthetic compounds presented as naturally occurring in false publications to NSAIDs added to plant extracts, they are a present hazard for the entire industry. Learn more about the nature of the problem and the extent of the potential economic, legal and reputation consequences, and discover preventive and risk management strategies through actual case-studies.

Case studies: commercialising the personalised nutrition trend
10:30 - 11:15 Hi Conference Discovery Theatre
Hi Conference
Head of Market Insights
Lumina Intelligence
Lifespan Essential
Director International, Food Valley NL
Innovation Manager Sports and Nutrition, Dutch Olympic Training Centre Papendal, The Netherlands
Director International at Food Valley NL
Innovation Manager of Sports & Nutrition at Sports Centre Papendal

Theme: Personalising Nutrition

Moderator: Ewa Hudson, Head of Market Insights, Lumina Intelligence

Synopsis: Personalised nutrition remains a buzz word as consumers are increasingly looking for customized solutions for every aspect of their life. But tailoring a product to each individual is hard to commercialise. The key is to focus on providing tailored services rather than products. Learn how to adapt to this new development strategy through case studies of companies who are successfully growing within the personalised nutrition space.

  • Case study 1: Innovation in sports and nutrition
    Synopsis: What are specific need for athletes competing at the highest level? How can we monitor and activate relevant food choices and what can novel technologies deliver in this respect? This presentation will provide a dynamic and inspiring view on developments in specialized nutrition with examples from industry-driven innovation projects.
    Speaker(s): Jeroen Wouters, Innovation Manager of Sports & Nutrition, Sports Centre Papendal and Director International, Food Valley NL

  • Case study 2: Medicine use and opportunities for personalised nutrition
    Synopsis: It is estimated that today nearly half of the population of Europe are using prescription medications, with around 45% of those over 55 years of age using 5 or more such medications. Many of these can have a significant impact upon nutrient status when taken alone, and may cause incremental effects when used in combinations.
    Here we will review the negative effects medications can cause, both on nutrient and microbiome status, and the incremental effects of polypharmacy can cause. We will also examine the opportunities this provides to deliver personalised solutions through a web accessed database. This innovative technology uses an evidence- based algorithm to assess both lifestyle/status and medication inputs and delivers specific dietary and supplementation protocols personalised for each individual.
    Speaker(s): Mike Wakeman, Director, Lifespan Essential


Innovation Tour: Healthy mind & body: cognitive & immune health
10:30 - 11:30 New Product Zone
Innovation Tours

Sponsored by:

Join a guided tour on healthy mind & body led by the experts at NutriMarketing.

Synopsis: Hectic lifestyles combined with the rise in the number of health conscious consumers are driven the growth of both cognitive and immune health markets.
The market for brain health supplements was valued at US$ 2.3 bn in 2015, and is expected to reach US$ 11.6 bn by 2024, expanding at a CAGR of 19.6% from 2016 to 2024, while by the end of 2025, the global market for immune health supplements is likely to exceed a valuation of US$ 25 bn (from US$ 14 bn in 2017) which were valued respectively at US$14 bn in 2017. Vitamins & minerals, omega 3, probiotics and prebiotics and botanicals are the leading ingredients of the trend.
Find out more by joining the tour.

Registration is now closed. Still wish to join the tours? Please come to the New Product Zone 15 minutes before your preferred tour to find out if there are any spaces left.

How to manage sleep disorders with Lactium®?
11:00 - 11:25 Supplier Solutions Theatre
Supplier Solutions
Product manager - Innovation manager

Synopsis: More and more people experience sleep disturbances. Therefore, sleep & stress market  has became a growing segment either in dietary supplement or functionnal foods. Sleep deficits is well known to increase risk factors on chronic diseases. Thus managing sleep disorders is not just a question of well beeing.  Lactium® has been demonstrated to improve normal sleep quality in several clinical studies. Ingredia’s lastest results strenghten Lactium® as an essential natural ingredient for sleep management.

Innovation Tour: Plant-based Products
11:00 - 12:00 New Product Zone
Innovation Tours
V-Label and Corporate Outreach
ProVeg Germany
Coordinator Food Industry & Services
ProVeg Netherlands

Sponsored by:

Join a guided tour led by the experts at ProVeg and discover the latest innovations on plant-based products. 

Synopsis: Meet the exhibitors who take action on  the latest trends through innovation and hear from the companies themselves about their new plant-based solutions . Learn about the different applications to see how it will  benefit you and your business. One of the food and beverage categories that is experiencing the largest growth right now is plant-based products; it’s actually experiencing growth at a faster rate than the food and beverage industry as a whole. The dairy alternative market is projected to grow to $19.5 billion by 2020, which represents a 15.5 percent increase from 2015. Burgeoning consumer interest in health, sustainability and ethics is spurring the popularity of plant-based ingredients and products.
Join the tour and find new ingredients for the formulation of your “plant-based products”.

Limited spots available.

Register here

2019 Global Food & Drink Trends
11:00 - 11:20 Stand 8A30 - Hall 8
Daily Presentations - Mintel
Global Food and Drink Analyst

Sponsored by:

Top 10 trends for 2019
11:15 - 11:45 Industry Insights Theatre
Industry Insights
Market Analyst
Innova Market Insights

Synopsis: Conscious consumers want to make the right food and beverage choice. They are not only giving greater consideration to health but also to ethical, environmental and social factors when making purchasing decisions. The leading trends driving new product development in food and beverages will meet these increasing consumer demand. This presentation will introduce all top 10 trends for 2019 to help you to understand their implications for the food and beverage industry.

Company case study: the new generation of plant-based immune-active peptides for sports nutrition
11:15 - 11:45 Hi Conference Discovery Theatre
Hi Conference
Global Scientific Marketing Human Nutrition

Sponsored by:

Theme: Personalising nutrition / Focus on functional

Synopsis: The sports nutrition market is growing rapidly, matching the active and healthy lifestyle of consumer. Bioactive peptides contribute to the latest developments in sports nutrition. BASF’s partner Nuritas discovered functional peptides in food proteins applying artificial intelligence. We unlocked these peptides from natural plant protein and showed clinically that their consumption associates with changes in markers of inflammation. The inflammation modulating effects may help active people to recover faster.

Tracking new product development for different life stages
11:45 - 12:30 Hi Conference Discovery Theatre
Hi Conference
Senior Medical Affairs Consultant
Paediatric Nutrition Expert
Head of Market Insights
Lumina Intelligence
Nutrition Science Manager
British Nutrition Foundation

Theme: Focus on Functional / Personalising Nutrition

Moderator: Ewa Hudson, Head of Market Insights, Lumina Intelligence

Synopsis: The global population is rapidly growing and as science improves people are living even longer, putting pressure on countries healthcare systems. By developing products for different stages of a person’s life that deliver the nutrients needed to stay healthy and active for the long term, the F&B industry can relieve some of this pressure. We shine a light on some of the latest research and innovation within this personalised nutrition trend.

  • Presentation 1: Human Milk Oligosaccharides: our first functional food
    Jo Garvey, Independent Consultant – Paediatric Nutrition
  • Presentation 2: Diet, cognitive decline and dementia: what is the evidence for ‘brain food’?
    Just as the health of the heart and other major organs are influenced by what we eat, the brain also requires essential nutrients to function at its optimum. This area of cognitive health has a particular relevance to the elderly.  A significant number of people do develop dementia or depression in old age, but they are not an inevitable part of getting older. Prevention is key. So are there any foods that will boost our brain or protect its functioning as we age? In an era of ‘superfoods’, how can we start to unravel the myths from the facts, and look into the nutritional science of brain health?

    The presentation will explore which nutrients have an authorised health claim for contribution to normal cognitive and psychological function. However the body of evidence suggests there is little evidence for specific nutrients or food supplements that affect the risk of cognitive impairment and dementia and rather it is healthy dietary patterns that may give our brain the best chance of avoiding disease.
    Speaker(s): Ayela Spiro, Nutrition Science Manager, British Nutrition Foundation

Beyond traditional lifestyle nutrition: Moving with the times
11:50 - 12:15 Supplier Solutions Theatre
Supplier Solutions
Marketing Performance Nutrition
FrieslandCampina Ingredients

Synopsis: Changing preferences of mainstream consumers in the US and Western Europe, often in the millennial age group, are creating new business opportunities for food and beverage brands. But they do not necessarily fall within traditionally defined market segments.
Consumer research consistently points to on-the-go convenience, the continued importance of taste, guilt-free indulgence and preference for healthy and natural products. The industry’s default response to these trends is to develop products with free-from claims and ‘natural’ credentials.
Is it missing an opportunity to step outside the confines of conventional market segmentation and come up with something more original, exciting and relevant?

How to build an authentic brand
12:00 - 12:45 Industry Insights Theatre
Industry Insights
Partner & Co-Founder

Synopsis: The clean label movement is unique in that it is being driven by the consumer and most manufacturers are just trying to keep up and get out ahead of their customers who clearly want cleaner products.  Yet most consumers don’t have a uniform definition of clean. What are they looking for and how can brands and suppliers assess and meet those evolving needs?

Cooking show with Sebastian Copien
12:00 - 13:00 Plant-based Experience Hall 8 H30
Plant-based Experience
Vegan Chef, lecturer, founder
Sebastian Copien Cooking and Consulting
Lecturer, nutritionist, chef, owner
Niko Rittenau

Synopsis: 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 healthboosting dishes to sweet and tempting desserts.

Chef: Sebastian Copien
Moderator: Niko Rittenau

Holistic health through diet and nutrition
12:00 - 12:20 Stand 8A30 - Hall 8
Daily Presentations - Mintel
Global Food Science Analyst

Sponsored by:

Advanced analytical quality control of food ingredients as a tool in the risk mitigation plan
12:25 - 12:50 Supplier Solutions Theatre
Food processing, quality and safety
Head of Laboratory / Business Development
Imprint Analytics

Synopsis: Recent GFSI guidelines and certification standards (IFS, BRC, ISO22000 etc) demand measures for risk mitigation against food fraud. Market trends such as ‘natural’, ‘plant-derived’ or ‘pure’ create fertile ground for food fraud and financial gains. In this presentation you will hear about advanced analytical tools, including the complex vanilla case and other flavor substances, ingredients related to vegan claims, as well as organic products, vitamins, colors, emulsifiers and other emerging substances that are expected to be also victims of fraudulent practices.

12:30 - 12:35 Hi Conference Discovery Theatre
Hi Conference

Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends with a quick, live poll.

Refreshments and networking
12:35 - 13:30 Hi Conference Discovery Theatre
Hi Conference
Regional market update - Health food growth & drivers in China
13:00 - 13:30 Industry Insights Theatre
Industry Insights
Marketing Manager
China Skinny

F&B and health in China: opportunities and challenges for foreign brands

Synopsis: With China being the biggest consumer market in many categories, European brands are rising. Imported F&B and health products are particularly in demand due to heavy distrust of many domestic products among consumers.

Over 70% of the watersheds that supply water to China’s 30 largest cities are severely polluted and almost 1/5 of farmland is contaminated by organic and inorganic chemical pollutants and by metals. China’s pollution has been responsible for a sharp rise in cancer rates, respiratory diseases such as Asthma and contributed to host of other issues as far reaching as infertility and obesity. Pollution coupled with sedentary lifestyles from more white collar jobs and gaming, poorer diets and even rice consumption has seen 11% of Chinese suffer from diabetes and a further 36% are prediabetic.

It almost seems natural to tap into this market, but the vastness and diversity can be challenging. How to position your brand? How can you reach your target group? What are possible channels and how to leverage on the unique traits of the market? How should product formats, packaging and offerings be localized? What are possible hurdles and what role plays the government? This presentation gives an informative snapshot of key challenges and opportunities for European F&B and health brands in China, employing practical examples and high level theoretical background. The content will be relevant to both newcomers and established players in market to grow their presence and preference in a sustainable way.

Multi-sensory foods that leave a lasting impression
13:00 - 13:20 Stand 8A30 - Hall 8
Daily Presentations - Mintel
Global Food and Drink Analyst

Sponsored by:

Includes product tasting

Company case study: making healthier choices simple: targeting consumer lifestyles
13:30 - 14:00 Hi Conference Discovery Theatre
Hi Conference
Strategic Marketing Director

Sponsored by:

Theme: Focus on Functional / Personalising Nutrition

Synopsis: Personalised nutrition is where a lot of the cutting edge, nutrition and scientific research happens. Distilling from innovations and research insights, technological advances can be used to help mainstream consumers make healthier choices at various life stages. We’ll discuss satiety, digestive health, immune health, sensory science around calorie reduction and clever use of protein. Translating research into winning products is a multi-system approach. Getting the basics right: taste, texture, nutrition, claims and format are key.

The supply chain transparency imperative
13:45 - 14:15 Industry Insights Theatre
Industry Insights
Managing Partner
Trust Transparency Center

Synopsis: Many drivers are making increased supply chain transparency an imperative, and companies are at different stages of their journey and understanding of the need. This presentation will examine global examples of companies on all ends of the spectrum and their attempts to deal with the increasing demand for supply chain transparency. From positioning and messaging, to examining the possible costs of getting it wrong and to leveraging for increased sales, this session will provide participants with tips to avoid common pitfalls and drive success.

Free from yet full of: reducing salt and sugar through fermentation
14:00 - 14:25 Hi Conference Discovery Theatre
Hi Conference
Group Leader of Fermentation

Theme: Focus on Functional / Clean, Natural & Transparent / Reduce, Remove & Reformulate

Synopsis: Reducing or removing salt and sugar from products cause all sorts of formulation challenges, given the wide range of functionalities these ingredients have. The fact that consumers are looking for clean label alternatives only add to the challenge. Fermentation could be the solution. Not only can sugar and salt be reduced through this process, but added health benefits result from the fermentation process, particularly for gut health. Discover the potential of this process as an alternative to reformulation, understand the challenges involved in the process and learn about possible applications.

Panel discussion: clean meat – a greener, cleaner and healthier alternative to the $844 billion conventional meat industry?
14:00 - 15:00 Plant-based Experience Hall 8 H30
Plant-based Experience
Board Member and Director of Communications in Europe
Cellular Agriculture Society (CAS)
Researcher on Clean Meat
Adelphi Research and Advisory Institute for the German Federal Ministry of Environment
Head of the Meat Free Monday Campaign, Denmark
ProVeg InternationalCampaign Manager ProVeg International
Lecturer, nutritionist, chef, owner
Niko Rittenau

Synopsis: The advance of cellular agriculture presents an interesting opportunity to solve some of the biggest challenges facing our current food system. Yet, as with so much early-stage technology, for most people, it raises more questions than answers. This panel will give short introduction to cellular agriculture and discuss it’s potential, especially as it relates to issues of public health.

Moderator: Niko Rittenau

Innovation Tour: Clean label 2.0: trust & traceability
14:00 - 15:00 New Product Zone
Innovation Tours

Sponsored by:

Join a guided tour on clean label led by the experts at NutriMarketing.

Synopsis: 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. Consumers are increasingly looking for products made with simple ingredients they are familiar with, traditionally and sustainably processed by real people with total transparency about animal wellbeing and the origins of the ingredients.

The boom in the organic market (US$87.3 bn in 2015 and expected to reach US$212 bn by 2020) is one of the consequences of the need for reassurance that people are searching for.
Join the tour and find new ingredients for the formulation of “real products”.

Registration is now closed. Still wish to join the tours? Please come to the New Product Zone 15 minutes before your preferred tour to find out if there are any spaces left.

Innovation Tour: Omega-3s (EPA/DHA) - Opportunities for Success
14:00 - 15:30 New Product Zone
Innovation Tours

Sponsored by:

Synopsis: More than 201 million EU consumers, about 40% of the total population, don't consume any source of EPA & DHA omega-3s. This provides an enormous opportunity for market growth and the ingredient supply industry is positioned to influence these consumers with more offerings. In the past few years, newer higher-value sources have been developed to address unmet consumer needs or appeal to different consumers. Join the omega-3 tour to discover novel omega-3 ingredient and technology suppliers and learn about the latest advancements and opportunities available for your future product developments.

Registration is now closed. Still wish to join the tours? Please come to the New Product Zone 15 minutes before your preferred tour to find out if there are any spaces left.

Innovative Applications for Specialised Dairy Ingredients
14:10 - 14:35 Supplier Solutions Theatre
Supplier Solutions
Technical Innovation Manager
Fonterra Co-operative Group Limited

Synopsis: Responding to the Active Lifestyler trend of using protein and other dairy components in indulgent, but healthy foods such as high protein chocolate and ice cream, Fonterra works in continuous collaboration with its partners and customers to find novel ways of using their NZMP specialised dairy ingredients. During this presentation Fonterra will showcase exciting findings of its recent work.

Plant proteins' rising popularity
14:15 - 14:35 Stand 8A30 - Hall 8
Daily Presentations - Mintel
Global Food Science Analyst

Sponsored by:

Includes product tasting

Panel discussion: is there an easier way to get scientifically-proven health claims?
14:25 - 15:00 Hi Conference Discovery Theatre
Hi Conference
Head of Market Insights
Lumina Intelligence
Life Science-Based Innovations (LSBI
Work Group Leader -Gut Health & Immunity
Scientific Director
Pen & Tec Consulting

Theme: Focus on Functional / Clean, Natural & Transparent

Moderator: Ewa Hudson, Head of Market Insights, Lumina Intelligence

Synopsis: Linking scientifically proven health claims to ingredients is challenging, however there is an interest in associating claims with products as consumers look for foods and drinks with added health benefits. Are there opportunities to link health claims to processes instead, such as fermentation or the byproduct of a particular enzyme? Discuss and debate the potential challenges around process-based claims vs ingredient-based claims, and explore the potential opportunities this approach could take.

A rich harvest: the plant-based market is blooming
14:30 - 15:00 Industry Insights Theatre
Industry Insights
Head of Food Industry & Retail International
ProVeg International

Synopsis: Plant-based alternatives are dominating headlines around the world - and investors are on the lookout for the next wave of plant-based products to sweep the market. Your company could be part of this growth and reap the rewards. Market data and trends, growth drivers, and innovative applications all illustrate the rising role of plant-based foods. Our valuable insights and inspirations will guide you and your company in claiming your share of this booming market.

Healthy foods through new food processing technologies by IUFoST and GDL
14:45 - 17:30 Supplier Solutions Theatre
Food processing, quality and safety
Food Safety Manager for Low Energy Electron Beam
Buhler Group, Switzerland
Managing Director
University of Natural Resources and Life Science (BOKU)
Technical University Berlin & IUFoST
Director of Applications
Hiperbaric Company

Synopsis: Over the past half-century, considerable research has shown that poor diets contribute to several hundred thousand premature deaths annually. This has served as the foundation of the Food Industries’ mission to be the vehicle to improve consumer health. New food technologies will be critical, moving into the future, to achieve this aim.

Moderator: Professor Dr. Dipl.-Ing. Dietrich Knorr, Professor emeritus, Food Biotechnology & Food Process Engineering, Technical University Berlin & IUFoST President 2016 – 2018

Time: 14:50 - 15:20
Title: Food of the Future: Focus on Future Technologies 
Synopsis: Consumer requests for food that is produced in a sustainable way, minimally processed, natural, free from additives and also provides a maximum level of safety, convenience, taste, and nutrients are challenging the current food manufacturing practices. Food processing and applied technologies play a major role within the food chain and are key elements in order to close the food loop and to fulfil above mentioned criteria. In order to tap the full potential of new technologies and successfully develop future food processing concepts, a better understanding of single technologies, their combination as well as their integration into the food chain is required. The presentation will give an overview on requirements and challenges and will illustrate above mentioned aspects with selected case studies.
Speaker: Professor Dr. Henry Jaeger, University of Natural Resources and Life Science (BOKU), Vienna, Austria

Time: 15:25 - 15:55
Title: Process Development and New Raw Materials: Drivers of Sustainable Innovations in Food Production
Synopsis: Sustainable innovations in food industry are closely interlinked with two main areas of development: (1) new raw materials (alternative food sources) and (2) advances in processing and product development. While the progression of the first is highly visible and acknowledged in society, the second, being as important, remains hidden. The potential drivers of food sustainability should be assessed from system holistic perspective to identify their benefits, drawbacks and limitations. Substitution of conventional food with alternative biomass sources should supply consumers with same level of nutrition and improvements in environmental impacts. In most cases assurance of the chemical, physical and biological quality of food is not corresponding to the same level of environmental impact “quality”. Application of established and emerging food processing technologies can result in formulation of new products from well-established food biomass (e.g. eggs from plant-based materials). Emerging technologies add to the complexity of the question on the sustainability of novel food sources (insects, mycoproteins, microalgae, bacteria etc.), changing their impact to more or less beneficial, comparing to the alternatives. Developments in cellular agriculture claim that creation of meat, milk, cheese and eggs without agricultural inputs is more environmentally friendly due to the avoidance of agricultural stage. Despite the complete nutritional identity between cellular products and animal derived foods, the environmental impacts of cultured protein sources are usually higher due to low Technology Readiness Levels (TRL) and increased use of energy, as well as need to produce “expensive” culture media.
Speaker: Dr. Volker Heinz, Managing Director DIL (Germany)

Time: 16:00 - 16:30
Title: Development and Commercialization of Healthy Foods through High Pressure Processing – New Developments in Equipment
Synopsis: The global production of high pressure processed (HPP) products in 2017 can be estimated in more than 1.2 million tons / year and it is steadily growing. This expansion, is mainly driven by customers’ demand for fresher, natural (organic), healthier (preservative-free) safe products with extended shelf-life. HPP is a chance for innovation of healthy foods because it preserves nutritional properties, keeping freshness, while increasing shelf-life, from few days to few weeks or even months. The technology stabilizes foods and beverages with reduced amount of salt or sugar and no, or less, chemical preservatives. Until now industrial HPP machines have worked following an "in-pack" concept, processing only already-packaged or bottled products. Hiperbaric has launched a breakthrough innovation to overcome this limitation for beverages in bulk before bottling, which lowers processing, energy and labor costs. 
Speaker: Dr. Carole Tonello-Samson, Director of Applications, Hiperbaric Company, Spain

Time: 16:35 - 17:00
Title: Food Safety: Decontamination of Dry Food Ingredients by Low Energy Beam
Synopsis: Food safety is one of the largest challenges the global food system is facing. Dry-foods ingredients of plant origin, such as spices, are a growing concern as carriers of pathogenic microorganisms. Ingredients pose a risk of microbial contamination, which, when added to foods may lead to severe food safety outbreaks. This has increased the pressure on the food industry to implement a preventive microbial inactivation step for ingredients. Conventional inactivation technologies used for ingredients have several drawbacks, including quality reduction, high costs, and negative environmental impact. Technology suppliers aim to answer these challenges in order to provide an alternative solution to conventional methods: which improves the safety of food without harming the quality and enabling sustainable and environmentally friendly processing of food. Low energy electron beam (LEEB) technology provides a significant reduction in harmful microorganisms, such as Salmonella, E. coli, and spores within milliseconds. 
Speaker: Barbora Dubovcova, Food Safety Manager for Low Energy Electron Beam, Buhler Group, Switzerland

Time: 17:00 - 17:30
Panel Discussion

Applying the latest research into gut health
15:00 - 15:25 Hi Conference Discovery Theatre
Hi Conference
Founder & Head Dietician
Uplift Food

Theme: Focus on Functional / Personalising Nutrition

Synopsis: As research into the gut microbiome develops, the link between a healthy gut and overall health becomes stronger. Nutrition plays a key role in this, and although probiotics have received most of the lime-light, prebiotics are now a rapidly growing space in the F&B industry. With consumers searching equally for transparent brands as well as effective functional foods in the gut health space, learn more about the varying types of prebiotics, and how they can be utilised with integrity to position your products as health focused and mission driven.


New Product Purchase Intent Reveal: Your Vote vs Consumers
15:15 - 15:35 Stand 8A30 - Hall 8
Daily Presentations - Mintel
Global Food and Drink Analyst

Sponsored by:

15:25 - 15:30 Hi Conference Discovery Theatre
Hi Conference

Test your knowledge, share your opinions and discover what your industry peers think about the latest industry trends with a quick, live poll.

Organic spotlight
15:30 - 17:30 Industry Insights Theatre
Industry Insights
Research Associate
Research Institute of Organic Agriculture (FiBL)
Secretary General

Synopsis: 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

Title: EU import requirements for organic products with a focus on Germany

  • Information on organic standards (mandatory and important voluntary organic standards and labels) and approved certification/control bodies in Germany
  • Organic import requirements for non-eu suppliers based on EU organic Regulations
  • Major changes of import requirements due to the new EU organic Regulation

Speaker(s): Marlene Milan, Research Associate, Research Institute of Organic Agriculture (FiBL)

Case Study: Understanding the marketing potential of an organic claim
Consumers are spending more on organic food year on year. Over the last 10 years organic food consumption globally increased by 110%. Organic certification is much more than just certifying your products. During this case study session Jacob will share his views on the marketing benefits of going organic.
Speaker(s): Jacob Thundil, Founder, Cocofina

Case Study: Understanding the evolving consumer perception of organic

  • What attracts customers to organic?
  • Understanding which certification are most attractive
  • Exploring how demand for organic is evolving

Speaker(s): Carol DeVito, Partner, NAILBITER

Title: Growth of the organic market in Europe
During the international conference on organic agriculture and food organized in Vienna by the United Nations in 1991, a representative of the European organic federation risked "Our target is 20%": many in the hall chuckled, someone smiled. A few decades later, last month in Brussels was held the event "IFOAM-EU meets business", one of the final sessions was entitled "How to reach the 50% target", present in the public representatives of companies like Danone, Arla, Campina, Cargill etcetera, nobody rumbling or smiling, everybody was taking notes.
The organic industry is constantly growing, even if at different rates in different Countries; more than 20% of the farmed area of ​​Austria and Sweden is organic, more than 13% of fruit and vegetable expenditure in the USA is organic, in 2016 per capita consumption in Switzerland was EUR 274, in Denmark it was EUR 227, in Sweden EUR 197 and continues to grow.
Organic is a great business opportunity (above all, a sustainable opportunity), but in order to keep consumers' confidence, we must understand their motivations and keep in mind some critical issues .
Speaker(s): Roberto Pinton, Secretary General, AssoBio

Refreshments and networking
15:30 - 15:55 Hi Conference Discovery Theatre
Hi Conference
The digital nose: the promise of digital olfaction
15:55 - 16:20 Hi Conference Discovery Theatre
Hi Conference
Founder and Deputy CEO

Synopsis: New technologies are currently being developed which will allow the manufacturing of small portable and universal electronic noses. This will enable the acquisition of numerical information about smells.  These Sensors will initially be launched in the industry for Environment, Flavor Fragrances & Food, but also for medical Diagnostics and Security issues. A specific device also be dedicated to people who have lost the sense of smell, a disease called anosmia. But this technology will unveil all its potential when it will be accessible to all the public.  

Snap Talk
16:00 - 17:00 Plant-based Experience Hall 8 H30
Plant-based Experience
Lecturer, nutritionist, chef, owner
Niko Rittenau

Synopsis: Plant-based cuisine is full of valuable ingredients. Exhibitors will present the latest trends from clean eating to modern convenience products, which of course can also be tried.
Moderator: Niko Rittenau

Old meets new: harmonizing traditional knowledge with science
16:20 - 16:45 Hi Conference Discovery Theatre
Hi Conference
Co-Founder & CEO

Theme: Focus on Functional / Clean, Natural & Transparent

Synopsis: Advancements in AI and gene sequencing is empowering consumers to link bio-individuality and traditional food knowledge with wellness.   Consumers are demanding clean, natural ingredients in their less processed foods as there is a belief that they are healthier. Traditional recipes and remedies, particularly those originating in China and India, are garnering attention from consumers in the West. What is the growth potential of this market? And how can F&B manufacturers incorporate this traditional knowledge to develop healthy foods, backed by science?

Panel discussion: state of the industry: What’s Hot? What’s Not? What’s Next?
16:45 - 17:15 Hi Conference Discovery Theatre
Hi Conference
Head of Market Insights
Lumina Intelligence
Life Science-Based Innovations (LSBI
Founder & Head Dietician
Uplift Food
Co-Founder & CEO

Theme: Focus on Functional / Clean, Natural & Transparent / Reduce, Remove & Reformulate / Personalising Nutrition

Moderator: Ewa Hudson, Head of Market Insights, Lumina Intelligence

Synopsis: We bring together some of the leading minds of the industry to share their review of the year just past and their predictions for future. We’ll also incorporate ideas from the audience that have been shared over the previous two days.


Foodvalley Innovation Tour
14:45 - 17:30 8N60
Innovation Tours


The tour will start Wednesday 28 November in the Foodvalley booth 8N60 at 14.45 – 17.15hrs and will visit:

    Perfectasol™ is a texturizing system, based on potato, ideally suited for today’s leading customer demand for free-from, animal-free (vegan) and allergen-free products.
  • Triskelion
    In vitro gastrointestinal TIM models that accurately simulate the dynamic conditions in the stomach and small and the large intestine.
  • NIZO
    Excellent salt and sugar reduction solutions through fermentation process.
  • FrieslandCampina Ingredients
    Nutri Whey Isolate, a premium quality ingredient derived from consistent high quality whey of Dutch-type cheeses, giving it a clean, neutral flavor and aroma. It is gently heat treated and a combination of proprietary filtration technologies is used to preserve protein quality and nutritional integrity.
  • Synthite Industries
    Plant derived protein, vegan and gluten free for flavor sector.
  • Dr. Paul Lohmann GmbH KG
    High-quality Microencapsulated minerals free from Palm oil, minerals for Acid-Base balance and minerals for stress reduction.
  • Vaneeghen
    Choline, an essential nutrient with three health claims, for example in a water drink with choline with raspberry lavender flavour. And Spectra™, award winning ingredients, with 29 fruit, vegetables and herbs, scientifically proven to reduce free radicals in the body and increase Nitric Oxide and Oxygen consumption.
  • Duplaco
    Heterotrophically cultured Chlorella micro-algae, a functional ingredient with high protein content, many vitamins, minerals, antioxidants, unsaturated fatty acids (Omega-3 or -6), dietary fibers and a unique taste.
  • GreenFood50
    Quinoa Ingredients enhance food products with taste, texture and high quality plant based proteins. Our ingredients are produced from low in saponin quinoa seeds cultivated in The Netherlands.
  • Meatless
    Meatless is 100% vegetable texturized products, from amongst others white beans, rice, lupine and wheat, for vegetarian, vegan and hybrid meat products.
  • Yama Products
    Novel ingredients to enhance the taste of food products, for example in a sauce without added salt. By using roasted paprika, onion and garlic the sauce gets the unique umami taste.
  • Vegafit
    A 100% plant based algae burger with sweetwater algae and quinoa: higher in protein than most meat burgers and meat replacers and therefore a perfect fit in a well-balanced vegetarian or vegan lifestyle.
  • Foodvalley drinks & innovative bites
    Tour participants are invited to join the Foodvalley networking reception directly after the Tour at the Foodvalley booth 8N60.

Register today
Register for free via Foodvalley Innovation Tour| Hi Europe. Foodvalley and Go4Export will welcome press and food professionals. Due to the limited availability of tour tickets, early registration is strongly recommended. Tour tickets are only available for visitors and participants at Hi Europe.

More information? Please contact [email protected].