Health ingredients Conference 2008

Conference

Health ingredients Conference

Natural ingredients Conference

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Leveraging Consumer Trends To Drive Product Innovation Within A Rapidly Evolving Regulatory Framework

Each module involves three 20 minute presentations followed by 30 minutes of panel discussion and Q&A.

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Tuesday 4th November 2008
The Legal and Regulatory Landscape

Module H1

Advancements in Nutrition and Health Claims

Regulation

Updating on EU Nutrition and Health Claims Regulation
• Defining the current legal framework on nutrition and health claims
• Summarising the content and impact of the latest European regulatory changes
• Tackling legislative grey areas: Uncovering issues untouched by precedent and ambiguous legal terminology

Lars Korsholm, European Commission Administrator, European Commission
DG Health and Consumer Protection

Investigating EFSA’s Role in the Evaluation of Health Claims
• Analysing the April 2008 EFSA report and defining the implications for the industry
• Ensuring successful claims authorisation through application preperation
• Preparing the correct quality and volume of evidence to fortify your claim
• Learning from recent claims rejections

Prof. Albert Flynn, Chair of the EFSA Scientific Panel on Dietetic Products, Nutrition and Allergies, NDA Panels EFSA

Establishing an Effective Claim Substantiation Strategy
• Effectively designing clinical trials to balance cost with quality of results
• Leveraging advanced statistical techniques to ensure the robustness of trials
• Clarifying the criteria which will ensure trial success and claims substantiation

Dr. Joerg Gruenwald, President, Analyze and Realize AG

Examining the Evolving Landscape of Nutrition Profiling Legislation
• Understanding the implications of the developing nutrition profiling legislation
• Determining how nutritional criteria are changing
• Examining the factors that will be assessed to analyse and interpret the nutritional values of different foods and beverages
• Establishing objective scientific criteria for assessing foods in the future

Miguel Fernandez da Silva, Advisor, European Advisory Service EAS

Planning your Regulatory Strategy for Products with Claims – The Importance of Nutrition Profiles
• Integrating your new product development with current and future nutrition profiling guidelines
• Translating the latest European Dietary Exemptions List into new product development potential
• Exploring what dietary exemptions mean for the premium market
• Gauging the impact of nutritional profiling legislation on your R&D programme

Nigel Baldwin, Senior Scientific & Regulatory Consultant, Cantox

Positioning and Marketing your Product Within the Legal Framework
• Effectively promoting the nutritional value of your products whilst adhering to regulatory requirements
• Examining unfair commercial practice legislation
• Exploring the influence of promotional restrictions on products containing saturated fatty acids and trans fatty acids

Katherine Southby, Head of Regulatory Department, Gordons &
Miles Bennet, Barrister, 5 Paper Buildings

Assessing the Impact of Proposed Legislative Revisions on The Novel Foods Framework
• Bringing legislation into line with new technological developments and scientific advice
• Determining the implementation timeline for the revised novel food regulation
• Identifying the impact the new centralised authorisation procedure will have on the industry
• Outlining new novel foods definitions

Neville Craddock, Food Law Consultant, Neville Craddock Associates

Reviewing the European Assessment Procedure for Novel Foods
• Clarifying the definition of Novel Foods in the EU
• Understanding the difference between the full and substantial equivalence novel food assessment procedures
• Obtaining the wealth of evidence required to prepare a novel food dossier
• Case Study Analysis: Looking at best and Worst Practices

Annie-Laure Robin, European Regulatory Team Leader, Leatherhead Food International

Proprietary Data: Complying with Regulatory Requirements without Losing your Market Edge
• Learning how to use proprietary data to give your company a market advantage
• Exploiting the ‘hands off period’
• Knowing when to release proprietary data in relation to the patenting of ingredients
• Simplifying the process and increasing efficiency

Dr. Katrien Neirynck, Regulatory and Scientific Advisor, Covington & Burling LLP

Understanding the Implications of the New European Legislation on Labelling and Packaging
• Recognising the key drivers for tightening and consolidating EU labelling and packaging regulations
• Clarifying and evaluating the Nutrition Labelling Directive
• Harmonising the European labelling and packaging regulations with the pre-established United Nations Globally Harmonised System (GHS)

John van Kuik, Food Law Coordinator, Royal Cosun

Evaluating Consumer Perceptions of Nutrition Labelling
• Increasing consumer product knowledge and discovering where education is needed
• Determining the real link between nutrition labelling and consumer health

Dr. Josephine Wills, Director General, European Food Information Council (EUFIC)

Reviewing the Use of Packaging Materials Under New Guidelines
• Establishing standardised labelling on food and ingredients packaging
• Examining opportunities to reduce weight and stay within European packaging guidelines
• Balancing cost effectiveness and environmental goals

Stefano Crea, Global Manager, Food and Beverage Industry, DNV

Wednesday 5th November 2008
Consumer Driven Market Opportunities and Product Innovation

Understanding the Causes of Obesity
• Explaining trends in the prevalence of obesity in the western world
• Examining the role of the food and beverage industry and how they will tackle the health problems associated with obesity
• Analysing the first results of a Pan European project on diet, obesity and genes

Wim H.M. Saris, Corporate Scientist Human Nutrition,DSM Food Specialties & Professor Human Nutrition, Maastricht University, & Coordinator EU project, Diogenes

Novel Approaches to Develop Enhanced Satiety Food Products
• Examining the need for new generation functional foods with respect to satiety and weight management
• Analysing the framework of the satiety cascade and why this is important to control appetite and reduce intake
• Designing food products to induce sensory satiation
• Combining satiation and satiety as novel approach to engineering long lasting satiating food products

Rianne Ruijschop, Scientist, Nizo Food Research

On the Horizon: Finding and Proving New Food Ingredients for Body Fat Reduction
• Examining physiological processes and food targets to reduce body fat
• Using food structure and delivery for appetite control
• Exploring potential routes for energy metabolism and body composition

David Mela, Senior Scientist, Unilever Food and Health Research Institute

Addressing Multiple Risk Factors through Cardiovascular and Bone and Joint Health Products
• Calculating and obtaining the optimal vitamin D and calcium levels for promoting bone health in the elderly through your products
• Incorporating Prebiotics in your product and publicising the claim that they aid absorption of calcium
• Transforming your product range through bone health properties

Neil Foster, Technical Sales Manager, Naturis

Developing Anti-Inflammatory Products for the Ageing Market
• Using existing knowledge in designing intelligent mixes
• Applying nutrigenomics for product orientation and optimisation
• Evaluating advanced statistics to optimize clinical trial outcome

Henk Hendriks, Senior Scientist Human Physiology, TNO

Developing Products for Gut Health and Immune Function for the Elderly Market
• Capitalising on the potential of gut health products for the aging market
• Evaluating and promoting the benefits of prebiotics and probiotics in irritable bowel syndrome and other functional gastrointestinal diseases
• Exploring future potential dietary solutions to gut health problems for the elderly

Ian Rowlands, Head of Hugh Sinclair Unit, University of Reading

Formulating Gut Health Products with Strong Nutritional Profiles
• Developing nutritional products with great taste
• Maintaining sensory profiles for gut health products
• Exploring the additional health benefits associated with gut health products

Marycarmen Manuet, Activia Formulation and Process Manager, Danone

Examining the Latest Trends in the Children’s Market
• Tackling increasing parental concern with child obesity and the move towards child weight management products
• Examining the move towards artificial additive reduction in children’s products

Viliani Albani, Advisor, Leatherhead Food International

Optimising Artificial Colouring Levels in Children’s Products
• Substituting artificial colouring for natural alternatives without compromising taste
• Reviewing EFSA research into the effects of certain food colours on children's behaviour
• Striking a balance between responding to consumer led demand for reduced artificial colouring and creating an appealing product

Paul Collins, Managing Director, GNT

Omega 3: Driving Long-Term Growth in the Booming Children’s and Teens’ market
• Expanding the potential of your existing DHA omega 3 product range
• Examining the link between DHA omega 3 and visual and cognitive function in children
• Assessing developing research around behavior disorders and DHA omega 3 in young children
• Exploring EU consensus recommendations for DHA omega 3 content in products designed for pregnant women

Alan S. Ryan, Executive Director of Clinical Research, Martek &
Philip C. Fass, Executive Director, Industry and Commercial Relations, Martek

Approaching Salt Reduction Across your Product Portfolio
• Exploring how the industry is adapting to consumer demand for lower salt
• Reviewing collaborative activity across the industry: Examining the successes and failures of project Neptune
• Communicating the low salt message and working with regulators to look to the future

Dr Tristan Robinson, Company Nutritionist, H.J. Heinz

Substituting Salt for Healthier Alternatives
• Securing product longevity with reduced or no salt
• Substituting ‘bad salt’ sodium chloride for ‘good salt’ potassium chloride
• Improving and maintaining taste through salt reduction: The challenges and successes

Benoit Laplaize, Marketing Manager, Armor Proteins &
Patrick Laurens, Commercial Manager, Armor Proteins

Developing Palatable Low Sugar Products
• Understanding the legislation and the science behind sugar reduction
• Reviewing the use of sweeteners: Examining the successes and failures
• Exploring weather taste and texture can be preserved in sugar reduced food and beverages

Gerhard Johan Heezen, Adviser, Ajinomoto

Exploiting Health Trends Across the Global Dairy and Non-Dairy Markets
• Identifying key natural ingredients and nutritional benefits in dairy
• Reviewing the increase in Clean label dairy products
• Exploring the possibilities for complete vegetal and great taste solutions for dairy alternatives

Jeroen Ingelbrecht, New Business Development Manager, BENEO-Remy

Satiety Product Development for the Dairy Market
• Evaluating the latest research into satiety development in dairy
• Analysing the movement in consumer trends from ‘food minus’ to ‘food plus’
• Investigating the scope and increase of products with extra dietary fibre

Lee Linthicum, Global Packaged Foods Research Manager, Euromonitor International

Health, Wellness and Nutritional Product Development in the Dairy Market
• Examining healthy dairy products and the reduced risk of obesity
• Investigating Dairy products and the link with pre and probiotics
• Reviewing the health dairy product development of the future

John O'Connell, R&D Manager, Kerry Ingredients

Examining the Scientific Properties of Probiotics
• Reviewing the impact of new legislation on probiotics
• Conducting research to build scientific evidence
• Communicating the benefits to consumers

Dr. Linda Thomas, Science Manager, Yakult UK

Producing Functional Beverages
• Catering to the demand for combined taste and health qualities
• Evaluating the benefits of health properties in beverages
• Examining the functional properties of different fruit groups

Hayley Marson, Group Nutritionist, Wellness Foods

Developing Beverage Satiety
• Examining how satiety is driving product development in the beverage industry
• Reducing calories whilst maintaining nutritional value and satiety
• Reviewing the properties of alginate-pectin and calcium as a satiety promoting ingredient in beverages

Rony Van Den Abbeele, Application Beverage Scientist, Tate & Lyle

Optimising Nutritional Value, Energy Release Profile and Energy Metabolism in Beverages
• Introducing Palatinose and its categorisation within the different groups of carbohydrates
• Reviewing the latest results on energy release profiles and metabolism
• Exploring new concepts with Palatinose for optimising nutritional value

Dr. Stephan Hausmanns, Head of Product Management, Beneo Palatinit

Driving Ingredient Innovation to Support Satiety and Weight Management
• Focussing on the glycemic index (GI) and its significance in the new wave of product development
• Reducing trans fats in bakery ingredients
• Evaluating the role of fibres and proteins in satiety product development

Aline Adam-Perrot, Senior Research Scientist, Nutritional Sciences, Cargill

Meeting Consumer Demands for Optimised Additive Levels in Bakery Products
• Investigating consumer perception of e numbers in bakery products
• Re-formulating products taking into account the accepted perceptions of additives
• Working with the appropriate raw materials within a declaration friendly framework and maintaining conventional quality requirements

Ralf Neumann, European Category Manager Bakery Ingredients, CSM Bakery Supplies Europe

Responding to Consumer Demand for Increased Fibre Content in Products
• Expanding your existing high in fibre product range
• Increasing fibre in your product without compromising taste or texture
• Leading product innovation on high fibre products

Dr. Diederick Meyer, Senior Scientist, Sensus

Exploring the Latest Health Promoting Concepts in Confectionary
• Promoting the health benefits of dark chocolate
• Maintaining a balance between health and quality in confectionary
• Examining the health benefits of cocoa as a natural food
• Reviewing the latest clinical research available on healthy confectionary

Debra Miller, Director of Nutrition, The Hershey Company

Reformulating Products whilst Maintaining their Premium Qualities
• Bridging the gap between appealing confectionary, and saturated fatty acids reduction
• Reformulating your product with decreased contents of saturated fatty acids
• Incorporating health promotional aspects into your premium product range

Mads Holmer-Jensen, Product Manager, AAK

Cocoa: An Unlikely Source of Health
• Adapting cocoa processing techniques to maintain positive health effects of chocolate
• Exploring the scope of chocolate products and their health benefits
• Substantiating chocolate health claims and providing scientific evidence to support your claim
• Bridging the gap between science and consumer understanding in the confectionary industry

Hans Vriens, Director of Innovation, Barry Callebaut