| Time | Day 1 Track A | Time | Day 1 Track B |
09.00 - 10.45 | Module 1A Natural Colour Sponsored by Naturex Moderator: Lu Ann Williams, Head of Research, Innova | 09.00 - 10.45 | Module 1B Consumer Trends in 2012 Sponsored by Halal Certification Services Moderator: Farhan Tufail, CEO, Halal Certification Services |
09.00 | Overcoming technical limitations of natural colour within the food industry
• Understanding the challenges for the future of natural colour
• Where might science provide new opportunities?
• Identifying why some applications still struggle to replace synthetics with natural colour Margaret Lawson, VP Science & Innovation D. D Williamson & Executive Committee Member, NATCOL | 09.00 | Understanding the Halal market
• Useful facts on Halal consumers in Europe
• Understanding why Halal consumers are not necessarily muslim consumers
• Investigating how to enable the consumbers to influence the F&B industry
Farhan Tufail, CEO, Halal Certification Services |
09.30 | Overcoming instability of natural red and blue
• Understanding the complexities of creating a stable and natural blue and red
• Examining new innovations for protecting and stabilising natural colour for a variety of applications
• Exploring other key advancements in colour formulations
Lionel Lesegretain NAT color® Business Manager, Naturex | 09.30 | Identifying the consumer trends driving growth in the European F&B market
• Gaining an overview and predicting consumer trends in F&B across Europe
• Examining what consumers are looking for and what motivates their decision making
•Who is gaining the European consumer's confidence in their F&B products and why?
David Jago, Director of Innovation & Insight, Mintel |
10.00 | Overcoming the challenges of stabilising natural colour in beverages through the use of quillaia extract
• Exploring consumer demand for natural, clean label beverages
• Achieving natural and effective emulsification
• Developing clear drinks with natural emulsions Ines Voigt, Technical Development Manager Delivery Systems & Nutrition, Europe, National Starch Food Innovation Module Sponsored by 
| 10.00 | Refreshing health and lifestyle marketing
• Exploring today’s consumer health and functionality trends and how you can tap into that
• How to enhance consumer lifestyle experience through the choice of ingredients
Valérie Le Bihan, Marketing Manager, Roquette Module Sponsored by
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| 10.30 | Closing Q&A Session | 10.30 | Closing Q&A Session |
| 10.45 End of Module |
11.00 - 12.45 | Module 2A New Innovations in Natural Ingredients Sponsored by Almond Board of California Moderator: Dr Martin Wickham, Head of Nutrition, Leatherhead Food Research | 11.00 - 12.45 | Module 2B Sodium and Salt Reduction Sponsored by Innophos Moderator: Professor Graham MacGregor, Chairman, CASH |
11.00 | Delving into the latest innovations and trends in natural ingredients
• Revealing where the major food ingredient innovations are coming from - is this going to change?
• What are the winning trends in natural ingredients and how will this evolve?
• Assessing which suppliers and manufacturers are stepping out of their food ingredient comfort zone
Lu Ann Williams, Head of Research, Innova | 11.00 | Meeting European salt and sodium reduction targets for 2012 and beyond
• Gaining updates on salt reduction legislation
• Comparing Europe-wide targets: which countries are in line to achieve their salt reduction goals?
• Understanding how to tap into consumer drivers for implementing salt reduction Hannah Baker, Assistant Manager Nutrition & Health Savoury, Unilever |
11.30 | Focusing on food safety and quality
• What are the current and new ways of addressing food safety in natural products and ingredients?
• Understanding how to deal with safety and quality issues when they are under threat
• Assessing the media’s influence on the consumer’s perception of food safety
Dr. Robert Gravini, Professor, Cornell University
| 11.30 | Solving the technical problems associated with salt reduction
• Evaluating how to achieve longer shelf life with less salt and sodium without compromising on food safety and quality
• Exploring new technologies in salt and sodium reduction and assessing best practices within the industry
• Developing applications and overcoming the hurdles associated with low sodium ingredients and products
• Discussing developments for sodium replacement products
Martijn Noort, Project Manager and Bakery Scientist, TNO
Theo Verkleij, Project Manager Meat Technology, TNO |
12.00 | Making way for new natural products in the F&B market
• Forecasting what the natural product market will look like in the next 5 years
• Determining what the consumer wants in terms of natural
• Revising what impact health claims have on natural ingredients Riccardo Calcagni, Besana Group CEO, V. Besana Spa Module Sponsored by 
| 12.00 | Successful approaches to reducing sodium in food applications without compromising taste or functionality
• Exploring new calcium and speciality phosphates innovations to overcome functionality challenges in lower sodium bakery, meat, seafood & poultry and dairy applications
• Approaches to achieve sodium reduction targets whilst maintaining taste, texture and functionality
Dr. Robert Finn, Senior Staff Scientist, Innophos
Module Sponsored by 
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| 12.30 | Closing Q&A Session | 12.30 | Closiong Q&A Session |
12.45 End of Module |
13.00 - 14.45 | Module 3A Stevia Sponsored by PureCircle Moderator: Sue Bancroft, Global Marketing Director, EMEA, PureCircle | 13.00 - 14.45 | Module 3B Fat Reduction Moderator: Ad Alberts, Manager Global Key Accounts, Sensus |
13.00 | The European Union's acceptance and approval of stevia as a food additive
• Status updates on stevia approval in the European Commission • Exploring the requirements, specifications and accepted terminology in stevia labelling at European level • How will the anticipated new legislation impact stevia use in Europe? • Reviewing legislation differences of stevia acceptance between Europe, the US and Asia - will the regulations impact stevia's global dominance in the sugar replacement market? Maria Teresa Scardigli, Executive Director, International Stevia Council | 13.00 | Importing texture and creaminess in fat reduced food products
• Highlighting market trends, consumer expectations and legal requirements
• Studying the success of fat replacement with inulin
• Creating delicate fat-like textures with rice ingredients
Rudy Wouters, Head of Food Application Technology, BENEO |
13.30 | Case study: Preparing for mainstream success
• Investigating the use of stevia as a cost-effective solution in sugar reduction
• Selling the benefits of stevia to the consumer- will the consumer be willing to pay more for less sugar?
• Questioning whether stevia will ever fully replace sugar and what the future sugar reduction market will look like Jordi Ferre, VP Sales EMEA, PureCircle | 13.30 | Solving the continous challenge of reducing saturated fat in food
• Assessing European consumer trends of saturated fat intake over the last 12 months
• Can saturated fat continue to be reduced?
• Overviewing changing fat replacement health trends in consumer foods
• Does every food product now have a low fat equivalent? Speaker to be confirmed |
14.00 | Making stevia more sweet: overcoming technical reformulation challenges
• Examining different blend options to mask stevia’s taste
• Knowing the technical limitations of stevia and what products can be developed with stevia
• Understanding the advantages of using stevia in new products
Dr. Daniel Bonerz, Head of R&D Compounds & Sweetness, Doehler Group Module Sponsored by 
| 14.00 | The challenges of reducing fat in dairy products
• Assessing trends in consumer intake of fat
• Overviewing fat replacement in dairy products
• The challenges of maintaining texture and flavour in low fat dairy products
Professor Dolores O’Riordan, Food for Health Ireland
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| 14.30 | Closing Q&A Session | 14.30 | Closing Q&A Session |
| 14.45 End of Module |
15.00 - 16.45 | Module 4A Natural Antioxidants
Sponsored by Synthite Moderator: Jos Kleppers, Global VP, Synthite | 15.00 - 16.45 | Module 4B Health Claims: A Re - Evaluation Moderator: Dr. Mary Gilsenan, Head of Regulatory Services, Leatherhead Food Research |
| 15.00 | Synthite Natural Specialities and NEAOX - Nautral Anti-Oxidant
Jos Kleppers, Global Vice President, Synthite Natural Specialities | 15.00 | Exploring recent health claims and working with EFSA
• Outlining the progress of health claims in 2011 and exploring predictions for 2012
• Examining the reasons that claims have been rejected and how you can improve your chances of acceptance
• Discussing how regulators and the F&B industry can work better together
Dr. Inga Koehler, Senior Consultant, Analyze & Realize |
15.10 | Trends and opportunities in natural antioxidants
• Examining new developments in natural antioxidants • Outlining updates in market information, trends and new innovations in natural antioxidants •What is the next step in natural antioxidant health claims acceptance for 2012?
Ewa Hudson, Head of Health and Wellness Research, Euromonitor International | 15.30 | Health claims or not health claims? How to convert a health interest to a product purchase • Examining how various products have excelled with and without a health claim
• Understanding consumer awareness: does the consumer know the difference between approved health claims and softer claims?
• Is the industry’s confidence in the commercial power of health claims declining?
Peter Wennstrom, CEO, Healthy Marketing Team |
15.40 | Polyphenols versus antioxidants
• Uncovering the challenges of the buzz word “antioxidant”
• Examining the classification and sources of polyphenols
• Understanding the relationship of polyphenols with health
• Does the consumer recognise the term “polyphenol” and could the industry use this term if it strengthened the chances of receiving a health claim? Dr. Michelle Kellerhals, Research & Innovation Director, Functional Ingrediants, Coco Cola | 16.00 | Case study: Sustaining consumer trust when removing an ‘unofficial’ health claim
• Analysing the impact of removing a health claim: is there life after a health claim rejection?
• Are ingredients taking a secondary role because of the health claim rejection?
• Evaluating how to make softer claims that resonate with consumers Neal Cavalier-Smith, Director of Consulting, Healthy Marketing Team |
16.10 | How to measure the real bioactivity of antioxidants
• Examining what does the ORAC value represents and outlining the flaws of the various assays
• Can the consumer understand the true value of an ORAC value when it is still unclear to the industry?
• Investigating examples of in vivo studies to determine bioavailability
Dr. Edwin van den Worm, CEO, ORAC Europe Module Sponsored by 
| | Module Sponsored by: 
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| 16.30 | Closing Q&A Session | 16.30 | Closing Q&A Session |
