| Time | Day 3 Track A | Day 3 Track B |
09.00 - 10.45 | Module 9A
“Free From” Ingredients and Products Moderator: Catherine Side, Owner, Inside Consulting | Module 9B
Weight Management, Satiety and Obesity
Sponsored By Roquette Moderator: Rianne Ruijschop, Project Manager, Sensory Rewards & Satiety Manager, NIZO Food Research |
09.00 | 'Free from' products, a consumer need or choice?
• Uncovering the consumer’s definition of “free from” and assessing how manufacturers are using this term
• Exploring the view of celiac versus non-coeliac consumers on gluten free products
• Choice versus allergen - are more people choosing “free from” when they are not allergic to the ingredients? Is this more of a lifestyle choice?
Nicole Patterson, Principal Consumer Analyst, Leatherhead Food Research | 09:00 Making weight management food chocies rewarding for consumers and food producers
• Consumer expectations: the winning triptych
• Reviewing the clinical evidence: vegetal protein and fibre
• Exploring the versatility of weight management foods and drinks Marine Pochat, Global Market Development Manager, Nutriose soluble fibre, Roquette
Audrey Taffin, Global Market Development Manager, Nutralys pea protein, Roquette |
09.30 | Solving the technical issues of 'free from'
• Discussing new technical challenges when removing ingredients in terms of reformulation
• Understanding how the market can incorporate “free from”, sugar, salt and fat reductions without sacrificing on taste
• Examining new techniques for replacing additives Paul Stevens, Application and R&D Manager, Rousselot | Evaluating latest ingredients in weight loss management
• What new ingredients are available on the market specific to weight loss?
• Prioritising the search for innovative ingredients relevant to tried and tested weight loss methods
• Is the availability of healthier options and smaller portion sizes as important as new weight loss ingredients?
Reginald van Bokkelen, Beverage Lead Application Technologist, Cargill |
10.00 | 'Free from' challenges and opportunities for the F&B industry
• What are the other opportunities to claim "free from" in terms of sustainability, eco-development and ingredient sourcing?
• What is the regulatory framework for the "free from" claim ? How do the authorities deal with these new claims?
• Discover how the "free from" label can be used as a new opportunity to communicate on products, instead of being blocked by health claim regulations
Violaine Chaumont, President, RNI Consulting | Exploring the latest satiety-inducing concepts, ingredients and applications
• Reviewing the evidence for and against EFSA’s decision on satiety-inducing ingredients
• Investigating the latest breakthroughs in maintaining satiety levels in food
Rianne Ruijschop, Project Manager, Sensory Rewards & Satiety Manager, Nizo Food Research Module Sponsored by  |
| 10.30 | Closing Q&A Sessions | Closing Q&A Sessions |
| Refreshments & Networking |
11.00 - 12.45 | Module 10A
Gut Health and Probiotics Moderator: Dr. Priscilla Samuel, Director, Global Nutrition, Tate & Lyle | Module 10B
Clean Labelling
Sponsored by National Starch Food Innovation
Moderator: Bert de Vegt, Vice President Food, Purac |
11.00 | EFSA guidelines for gut health
• Exploring the impact of health claims decisions on both marketing and R&D strategies for gut health
• Whilst the functionality of probiotics is well known, how do you claim value?
• Exploring various solutions to uncertainty regarding the level of scientific substantiation required in health claims
Dr. Ingeborg Bovee, Senior Scientist, Nizo Food Research | Understanding the current demand for clean label
• Understanding the geographical demand and interest in clean label
• Exploring consumers’ developing perception of clean label
• What are consumers looking for and what motivates their decision making?
• Evaluating what is needed from the supplier and manufacturer to deliver clean label Guillaume Dock, VP R&D Greater Europe, Campbell Soup Company |
11.30 | Assessing the importance of investing in gut health R&D
• Overviewing the functionality of fibres on the human gut
• Examining who is investing in R&D and demonstrating the safety of fibres
• Assessing the latest clinical research in gut health and how this will impact future health claims
Dr. Priscilla Samuel, Director, Global Nutrition, Tate & Lyle | Navigating the clean label trend and exploring formulation challenges
• Understanding demand for clean label and natural foods – consumer perceptions and industry definitions
• Exploring clean label formulation, its challenges and potential solutions
Aaron Edwards, Director Global Wholesome Ingredients Business, National Starch Food Innovation
Ruediger Schock, Director, NA Customer Solutions & Product Innovation, National Starch Food Innovation |
12.00 | Probiotics – driving innovation beyond the dairy market
• Reviewing market trends of probiotics in diary products versus the rest of the F&B market
• Is there more the industry can teach the consumer about probiotics and exploit new areas of interest? • Understand and demonstrate the benefits of the same probiotics used in different Food & Dietary supplements vehicles?
• What “unconventional” products are probiotics being added to and what is the consumer’s reaction?
Dr. Didier Carcano, VP Marketing Strategy & Business Development, Health & Nutrition, Danisco | Case study: Practical developments in clean label products
• Responding to the consumer demand for clean label
• Outlining the technical approach to clean label and exploring solutions
• Discussing the response to your clean label products in the market Roland Visschers, Senior Consultant, TNO Module Sponsored by 
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| 12.30 | Closing Q&A Session | Closing Q&A Session |
