Confirmed industry experts include: • Prof. Dr. Hans Verhagen, Member, EFSA NDA Panel • Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate • Claire Hughes, Nutritionist, Marks & Spencer • Dr. Muyiwa Akintoye, Head of R&D, Marlow Food • Victor Aigbogun, Head of Product Development, Almarai • Jacob Thundil, Founder, Cocofina • Mauro Serafini, Full Professor of Pharmacognosy, Sapienza – University of Rome Plus! Additional experts from: Euromonitor, Campden BRI, ISIS, K&L Gates, Bio-Synergy, Tate & Lyle, Leatherhead Food Research, Cargill, analyze & realize, Nestlé, Naturex, Roquette, Burdock Group, BENEO, European Food Information Council, Gelita and many more.... Early Bird Book by 27 September & save up to €350! *see back page for details 19-21 November, Messe Frankfurt, Germany Official Conference 2013 Tailor your agenda by choosing from 20 modules across 6 tracks! Day 1 Track A Top Trends & Leadership Day 1 Track B Natural Day 2 Track A Functional Day 2 Track B Category Innovation Day 3 Track A Reformulation Day 3 Track B Innovation www.fieconference.com SPONSORED BY:
Official Conference 2013Tailor your agenda by choosing from 20 modules across 6 tracks!
Day1TrackA Top Trends & Leadership
Day1TrackBNatural
Day2TrackAFunctional
Day2TrackBCategory Innovation
Day3TrackA Reformulation
Day3TrackBInnovation
www.fieconference.com
SPONSORED BY:
To Register or for more information: www.fieconference.com
Food ingredients are delighted to announce the official conference programme of FiE 2013. Once again, Food ingredients Conferences have conducted extensive research to bring you the premier food ingredients knowledge forum. Conveniently co-located with the largest worldwide gathering of food ingredients professionals – Food ingredients Europe.Eachmodulenowcontains4essentialsessionsincludingadiscussionanddebatesessionwhereyouwillshareandlearnwithyourpeersandtheexpertspeakingpanel.Theenhanced2013programmeisbiggerandbetterthanever!
“The presentations are concise, precise and give you a clear insight and additional knowledge that you can use on the exhibition floor and beyond.”AdamIsmail,ExecutiveDirector, GOED
Senior representatives from more than 50 countries attended the FiE 2011 Conference, from international manufacturers including: Nestlé, PepsiCo, Mars, Coca-Cola, Unilever, Campell Soup, Diageo, Ferraro, CPW, McCain Foods, Crest Foods, illy Caffé
“This conference is a great way to get the latest scientific and R&D updates as well as allowing you to create your own individual conference agenda.”MicheleKellerhals,Director,Research&Innovation,FunctionalIngredients,The Coca-Cola Company
Dear Delegate,
On behalf of Food ingredients Europe, it is my great pleasure to present you with the agenda for
the FiE Official Conference 2013 in Frankfurt.
This year’s conference programme is designed to address the most significant industry trends,
exciting innovations and key challenges currently facing the F&B industry today, and equip you
with all the essential information you need to revolutionise your R&D, technical and marketing
capabilities in your organisation.
The FiE Conference is a 3 day event, running alongside Food ingredients Europe. Encompassing
20 modules, more than 70 highly accomplished industry experts will be at your disposal including
representatives from EFSA, Mars Chocolate, Marlow Foods, Marks & Spencer, University of
Rome, Almarai, Euromonitor, Tate and Lyle and many more!
The modular format allows you to shape your own agenda around your attendance at the show.
Choose the modules most relevant to you – but remember, the more you book, the more you
save! Each module contains four essential learning sessions including one discussion and debate
session on each topic. I would encourage all delegates to make the most of this opportunity to ask
questions to our speakers, and share your opinions and thoughts with your peers.
Exclusive conference networking between modules will make sure you get to mix with the other
delegates who have the same interests as you and should spark some lucrative connections.
I would like to thank the many people whose feedback on previous events and input into this
year’s event has been instrumental in moving this conference forward. I would also like to
thank our outstanding sponsors and speakers - this would not be such an amazing conference
programme without you.
We would be truly delighted to have you join us at the FiE Conference, so please take a look at the
brochure, visit the website and pick the modules that matter to you and your business in 2013
Chaired by: ManfredLützown,Chairman&ScientificDirector,saqual GmbH10.00 Manufacturer Case Study: Addressing the Technical Application, Business Impact and Consumer Perception of Reformulating with Bright Natural Colours • AnneSophiePauli,CommercialNewProductDevelopmentManager,Arla Foods10.25 Sustainable Natural Colours: Challenges of Reformulation • NathaliePauleau,BusinessManager,Naturex 10.50 Natural Colours and Colouring Foods in the EU • DrInaGerstberger,Lawyer/Director,Wragge & Co (Munich)11.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 2BNatural IngredientsSponsoredbyCargill
Chaired by:SteveOsborn,BusinessInnovationManager,Leatherhead Food Research12.15 Innovation in Business to Business: Current Methods and Future Advancements • LuisFernandez,VicePresidentofGlobalApplications,Tate and Lyle
12.40 Innovation In Sustainability – A World First From Ireland • PadraigBrennan,SeniorResearcher,Bord Bia (IrishFoodBoard)
13.05 PizzaExpress Expansion Case Study: Developing a Truly Global Brand and Penetrating Emerging Markets • JasperReid,CEO,IMM Associates (ledPizzaExpressIndiaentryprogramme)13.30
13.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 2AAdvanced Leadership: F&B Strategy for Innovation,
Sustainability and Expansion
14.00 End of Module
12.15 -14.00
12.15 Natural, Clean and Non-GM Sunflower Lecithin: A View on the Dynamics, Needs, Trends and Latest Solutions in the Lecithin Market • ThorstenBornholdt,FluidLecithinProductManager,Cargill
12.40 Natural Preservatives: Really a High Growth Market? • PeterWareing,FoodSafetySpecialist, Leatherhead Food Research
13.05 The State of Antioxidants: Opportunities and Limitations • Prof.Dr.HansVerhagen,RIVM, Netherlands(memberofEFSA NDA Panel)
13.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 3BNatural Flavour
14.30 Essential Clean Label Trends: When Natural is Not Enough • RachelWilson,PrincipalTechnicalAdvisor,Leatherhead Food Research
14.55 Responding to Regulatory Uncertainties Around Clean Labelling • SarahDowding,RegulatoryAffairsSpecialist,Nestlé
15.20 Recent Advances in Clean Label Reformulation • AaronEdwards,SeniorDirector,GlobalWholesomeandTextureBusiness,Ingredion
15.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 3AClean Label
Sponsoredby Ingredion
16.15 End of Module and Day One
14.30-16.15
Chaired by:DaveBaines,HonouryPresident,British Society of Flavourists
14.30 Key Global Flavour Trends and Regulatory Updates
15.20 Manufacturer Case Study: How to Incorporate Natural Flavourings into your Product Formulations • Dr.MuyiwaAkintoye,HeadofR&D,Marlow Foods
15.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
NEW!
Chaired by: JoergGruenwald,ChiefScientificAdvisor,analyze & realize10.00 The European Food and Beverages Ingredients Market: What Now, What Next? • LaurenBandy,IngredientsResearchAnalyst,Euromonitor International
10.25 Global Ingredient Markets and Trends: New Growth Areas and Opportunities • JamieRice,ResearchDirector,RTS Foodtrending
10.50 Consumer Confidence: What Affects Purchasing Decisions? • Prof.Dr.StefanieBröring,FoodChainManagement,HochschuleOsnabruck,University of Applied Science •SabineBornkessel,PhDstudent,HochschuleOsnabruck,University of Applied Science
11.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
OR
OR
OR
To Register or for more information: www.fieconference.com
TRACK BCategory Innovation
MODULE 4BDairy Innovation
TRACK AFunctional
DAY 2 - 20 NOVEMBER 2013
MODULE 4AFunctional and Health Ingredients
SponsoredbyRousselot
10.45 End of Module
09.00 -10.45
09.00 Global Trends Driving Innovation in Dairy •ChrisBrockman,SeniorGlobalFood&DrinkAnalyst,Mintel
09.25 Meeting Today’s Cost, Texture and Nutrition Challenges in Dairy Product Development • HélèneDelamare,MarketDevelopmentManager,Roquette
09.50 Developing Indulgent Dairy Products – The Science and the Market • VictorAigbogun,HeadofProductDevelopment, Almarai
10.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 5BBeverages Innovation SponsoredbyCargill
Chaired by: SaverioStranges,AssociateProfessorofCardiovascularEpidemiologyStatistics&EpidemiologyDivisionofHealthSciences,University of Warwick Medical School
11.15 Maintaining Healthy Circulation and Blood Lipid Profile in the Silver Generation • DrRobWinwood,ScientificCommunicationsManagerforNutritionalLipids,DSM11.40 A Novel Food Ingredient Solution for Sarcopenia to Promote Healthy Ageing: Commercial Potential, Science and Technical Application • DrPaulClayton,FormerChairman,The Food Group at the Royal Society of Medicine12.05 What are the Health and Beauty Benefits of using Collagen Peptides in F&B Products for the Ageing Population? • Dr.SteffenOesser,ManagingDirector,Collagen Research Institute (CRI)12.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 5AF&B to Target an Ageing Population: Health and Beauty
SponsoredbyGelita
13:00 End of Module
11.15 -13.00
Chaired by: ClairePhoenix,ManagingEditor,Beverage Innovation Magazine (FoodBev Media Ltd)11.15 Growth Categories and Consumer Trends in the Global Beverage Market
11.40 Consumer Acceptance of Stevia in Naturally Sweetened Beverages •MideyGonzalez,TechnicalServiceManagerEMEA,Cargill
12.05 Coconut Water Case Study: Innovation with Natural Ingredients Driving a New Beverage Category • JacobThundil,Founder,Cocofina
12.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 6BBakery Innovation
SponsoredbyTereos Syral
13.30 What Methods can the Active Nutrition Industry use to Improve Consumer Understanding and Acceptance of their Products? • AuroredeMonclin,ConsultingPartner,The Healthy Marketing Team
13.55 What are the Latest Breakthroughs in Research for Active and Sports Nutrition?
14.20 Reformulating and Marketing Active and Sports Nutrition Products for Women • DanielHerman,Founder,Bio-Synergy
14.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 6AAdvances in Sports and Active Nutrition
15.15 End of Module and Day One
Chaired by:RonaldVisschers,BusinessLineManagerFoodInnovations,TNO13.30 Nutritional Optimisation of Bakery Products • Dr.MichelFlambeau,ApplicationDirectorandHeadoftheR&DInnovationCentrefor Applications,Tereos Syral13.55 Manufacturer Case Study: Innovations in Indulgent Bakery – Going the Extra Mile in Luxury Products • KirilGelsinov,SeniorInnovationsTechnologist,Haydens Bakery 14.20 Innovations in Baked Goods: Case Studies of Gluten Free, High Fibre and Reduced Blood Glucose Response Formulations • RudyWouters,Vice-President,BENEO-Technology Centre14.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
Chaired by:JensBleiel,CEO,FoodforHealthIreland,University College Dublin09.00 Functional and Health Ingredients: New Consumer Insights • Dr.SophieHieke,ConsumerInsightsManager,European Food Information Council09.25 Advances in Encapsulation Technologies to Enhance Bioactivity of Functional Ingredients in F&B Products • ProfessorDoloresO’Riordan,Director,UCD’s Institute of Food and Health,andPrincipal Investigator,Food for Health Ireland09.50 Investigating Functional and Health Ingredients that Tackle the Main Health Issues of Today – Obesity and Healthy Ageing • Dr.PaulStevens,GlobalResearchandApplicationManager,Rousselot10.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
15.45 What’s Driving the F&B Industry to Develop Products that Support Weight Management?
16.10 Screening For New Bioactive Compounds In Weight Management • HenkHendriks,SeniorScientist,TNO
16.35 Innovations in Weight Management with Whey Protein • FredericNarbel,European&AfricanSalesManager,Davisco Foods.00
17.00 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 7AAdvances in Weight Management Nutrition
Sponsoredby Davisco
17.30 End of Module and Day Two
15.45 Global Market Update: Emerging Pet Food Segments
16.10 Overview of the Regulatory Landscape for Pet Nutrition • ViolaineChaumont,CEO,RNI Conseil
16.35 Innovations in Functional Ingredients for Pet Nutrition: Encapsulated Probiotic Products for Companion Animals • Dr.SineadB.Doherty,EncapsulationSpecialist,Teagasc Food Research,FounderandCEO, AnaBio Technologies Ltd.
17.00 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
09.25 Functional Properties of Novel Ingredients Currently on the Market
09.50 How to Prepare a Novel Foods Application: Ensuring a Successful Outcome
10.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 9BBotanicals
Chaired by:KoosOosterhaven,BusinessManagerFood,BeveragesandIngredients,Nizo Food Research11.15 Analysing the Stevia Market and Use Over the Last 12 Months • SeniorRepresentative,International Stevia Council
11.40 Manufacturer Case Study: Recent Advances in Sugar Reduction and Replacement •MichaelJensen,SalesManager,ISIS
12.05 Improving the Taste Profile of Stevia with Oligofructose in Various Applications •MatthewdeRoode,InnovationManager,Sensus
12.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 9A Sugar Reduction and Replacement
SponsoredbySensus
13.00 End of Module
11.15 -13.00
Chaired by: LaurenceHaxaire,ScientificandTechnicalFoodWriter&Consultant,LH Echo 11.15 Botanicals: Trends and Opportunities
11.40 Understanding the Current Regulatory Landscape for Using Botanicals •MauroSerafini,FullProfessorofPharmacognosy,Sapienza–University of Rome
12.05 Botanical Formulations in Functional Food and Beverage • AnnaRitaBilia,AssociateProfessorofPharmaceuticalTechnology,Departmentof PharmaceuticalSciences,University of Florence
12.30 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
Chaired by: WayneMorley,HeadofFoodInnovation, Leatherhead Food Research09.00 Drivers and Trends Towards Fat and Calorie Reduction Globally
09.25 Total Fat and Saturated Fat Reduction in Baked Goods • DrCharlesSpeirs,BakeryScienceManager,Campden BRI
09.50 Exploring Alternative Technologies and Ingredients to Reduce Fat and Calories in F&B Products • IsabellaVanDamme,MaterialScienceProgramManagerR&D,Mars Chocolate
10.15 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
OR
OR
15.45-17.30
NEW!
NEW!
To Register or for more information: www.fieconference.com
MODULE 10BAchieving Positive Health Claims Approval Through Clinical Trials
Sponsoredby analyze & realize
Chaired by: ClaireRowan,Editor,FoodBev Media Ltd13.30 Examining Market Trends in the UK, EU and Globally for Reduced-Sodium Products
13.55 Sensory and Consumer Testing Techniques to Aid the Development of Palatable Food Products with Reduced Sodium •CarolRaithatha,Director,Carol Raithatha Limited
14.20 Retailer Case Study: Overcoming Challenges to Achieve Government Salt Reduction Target •ClaireHughes,Nutritionist,Marks & Spencer
14.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
MODULE 10A Sodium Reduction and Replacement
15.15 End of Module and Close of Conference
13.30 -15.15
13.30 Understanding the Global Status of Health Claims in F&B • TaniaPorsgaardBayer,RegulatoryAffairsConsultant,GlobalTradePolicy&Regulatory Affairs,GlobalCategoriesandOperations,Arla Foods
13.55 Designing F&B Clinical Trial Protocols to Gain Positive Opinions from EFSA • IngaKoehler,HeadofNutritionBusinessConsulting,analyze & realize
14.20 Designing Foods and Beverages for Approved Health Claims • SarahKuczora,NutritionalSpecialistProductInnovation, Campden BRI
14.45 Interactive Open Forum: Shape Your Debate • Yourchancetoquestionthepanelofexpertspeakersfurtheronallareasdiscussedduringthepresentations. Takethechancetomakeyouropinionknownandlearnfromfellowdelegatesinthisinteractiveopenforum
OR
Food ingredientsVietnam
• More than 50 countries to be represented in 2013, with 45 countries in 2011 and 39 in 2009
• 70+ International Speakers – 75% of them NEW!
• Over 90% of past delegates from 2011 would recommend future attendance at this event to a colleague - FiE 2011 Post-Conference Research
Group Discounts - Why not register your team? Ifyouwouldliketoregisterateamofpeopleformultiplemodules,pleasecallthedelegatehelplineon+44(0)2079218039oremail:[email protected]
