Agenda
Conference Day One Tuesday 8th July 2008
08:00 Registration & Coffee
09:00 Opening Remarks From The Chair
Ailbhe Fallon, Managing Partner, Fallon Currie
09:10 Examining Consumer Trends In Functional Foods
- An overview of the key health trends driving the market for functional foods
- Tracking growth in consumption of functional foods among different consumer segments
- Identifying the key segments to target with new product development and repositioning strategies
- Analysing regional trends to identify where opportunities exist
- Understanding consumer taste and functionality requirements
Kerstin Werner, Marketing Manager, G. C. HAHN & Co.
09:50 The Why? How? What? And When? Of Functional Food Regulation In The EU
- The background to functional food developments and EU regulations
- What are the tools available and who are the key players in creating new controls?
- What are the categories of functional foods and what more general controls contain aspects relevant to functional foods?
- When is this going to happen? An overview of both current and future work
Dr David Jukes, Senior Lecturer in Food Regulation, Department of Food Biosciences, The University of Reading, UK
10:30 Refreshments & Networking
11:00 Understanding & Complying With The New EU Health Claims Regulation
- Examining the key changes to EU rules on nutrition and health claims made in the advertising, labelling and presentation of food products
- Examining the health claim substantiation process
- Evaluating what impact the new emphasis on ‘consumer understanding’ will have on marketing messages
Julie Scott, European Regulatory Compliance Manager, National Starch Food Innovation
11:40 Effectively Communicating The Health Benefits Of Functional Foods To Consumers
- Converting scientific research data into benefit driven sound bites for consumer information campaigns
- Developing strategies for building awareness of new food terms and scientific research
- Assessing how to create innovative advertising, branding and package design strategies within a tightly regulated framework
- Ensuring communications achieve a balance between what consumers know, what consumers think they know and what consumers want to know
12:20 Marketing Strategies: Promoting The Functional
- Properties Of Nuts To Consumers
- Examining the health benefits associated with nuts
- Capitalising on the natural and functional attributes of nuts in product marketing
- Nuts and claim substantiation
- The need for effective communication strategies to dispel myths and promote health benefits
Lotwina Farodoye, Marketing & New Business Development, Manager Percy, Dalton’s
13:00 Lunch
14:00 Achieving Health Claim Substantiation Through Clinical Trials
- Examining the criteria for the substantiation of health claims
- Determining how proof can be efficiently obtained
- Planning and performing a clinical trial for food products
- Examining examples in areas like satiety, immune stimulation, mental performance
- Evaluating the average costs and timelines of clinical trials for foods
Dr. Christine Bentley, Director Clinical Research, Analyze & Realize
14:40 Assessing The Implications Of Proposed Revisions To The Novel Foods Framework Regulation On New Product Development And Innovation
- Outlining new novel foods definitions relating to food products, places of origin and new food production technologies
- Examining the proposed revisions to the novel foods regulation: new centralized authorisation procedure, data protection, labelling
- Assessing to what extent revisions to the novel foods regulation will reduce the time and cost burden associated with bringing novel foods to market
- Determining the implementation timeline for the revised novel food regulation
Annie-Laure Robin, EC Team Leader, Leatherhead Food International
15:20 Refreshments & Networking
15:50 Discovering And Designing Novel Functional Foods To Help Combat Obesity
- Examining consumer expectations and market trends
- Identifying functional ingredients and physiological targets
- Understanding the physiological mechanism of action
- Examining the structural design of functional foods
- In vitro and in vivo evaluation of the efficacy of functional foods
Group Leader, Unilever Food and Health Research Institute, Unilever R&D
16:30 Examining The Proposal Revisions To The EU’s General Food Labelling Requirements & The Impact On Functional Food Product Design
- Understanding the key drivers for tightening EU food labelling regulations
- Examining the key revisions to the current regulation: nutrition labelling front of product, font size requirements for nutrition labels, mandatory back-of-the-pack guideline daily amounts, origin labelling, allergy information
- Which food groups are eligible and exempt from regulation?
- Evaluating the impact of obligatory front of product information on branding, packaging and design
- Assessing the implications for manufacturers of complying with varying presentation of information between member states
- Outlining the proposed date for phased in implementation
Kath Veal, Business Manager, Regulatory and Technical Consultancy Services, Leatherhead Food International
17:10 Communicating The Health Benefits Of Beta Glucans To Consumers And Driving Consumer Interest In Barley
- Evaluating the level of knowledge consumers have about the benefits of dietary fibres
- Examining key beta glucan health claim benefits in terms of: heart health, digestive health, weight management
- Communicating more complex health messages to an increasingly educated audience
- Supporting beta glucan health claims with scientific evidence
Dr. Peter Schkoda, Business Development Manager, DKSH Switzerland
17:50 Closing Remarks from the Chair
18:00 Cocktail Reception – take this opportunity to enjoy a glass of champagne whilst discussing the day’s issues in a relaxed and informal environment. Make sure you catch up with colleagues and make important new contacts.
Conference Day Two Wednesday 9th July 2008
08:00 Registration & Coffee
09:00 Opening Remarks From The Chair
Dr Sian Astley, European Communications Manager, Institute of Food Research
09:10 Evaluating The Opportunity Prospects In Current And Emerging Functional Sports Drinks Markets
- Differentiating between the market drivers for sports and energy drinks
- Examining the key health benefits associated with functional ingredients in sports drinks: rapid rehydration and muscle recovery, slow release of energy, increase metabolism
- Identifying functional ingredients that encourage take up and strengthen customer loyalty
- Examining new product development and innovation trends in sports drinks
- Evaluating innovative marketing examples for positioning and branding sports drinks
- Examining concerns surrounding energy drinks and forecasting future regulatory and market conditions
Natalie Cording, Senior Consultant Beverages, Zenith International
09:50 Examining Trends And Opportunities In The Anti-Ageing Foodstuff Market
- Examining trends in the anti ageing functional foods market
- Understanding the science behind anti-ageing ingredients that claim to assist the following conditions: cardiovascular diseases, cancers, osteoporosis, mental ageing, reduced immune function
- Identifying and avoiding anti-ageing ingredients which may cause products to be classified as medicines
Dr Sian Astley, European Communications Manager, Institute of Food Research
10:30 Refreshments & Networking
11:00 Functional Foods With Dietary Fibres: The Consumer Opportunity
- Examining fibre consumption trends in Europe
- Understanding consumer attitudes towards fibre
- Assessing the health benefits of soluble and insoluble fibres
- Applying fibres to achieve great tasting food and beverage products
Sandra Einerhand, PhD, Director Health & Nutritional Sciences, Tate & Lyle
11:40 Evaluating The Market Opportunity And Size For Heart Healthy-Foods
- Examining key drivers and understanding why consumers need functional food reducing heart conditions
- Identifying which heart conditions can be treated or prevented with the consumption of the right functional food: cholesterol-lowering (eg plant sterols, high fibre, soya ingredients), blood pressure-lowering (bio-active peptides), cardio-vascular disease prevention (omega-3)
- Examining the key product groups these ingredients are being added to
- Evaluating the performance of functional spreadable oils and fats and functional drinking yoghurt 2002-2007
- Comparing and sizing the market for cholesterol-lowering spreadable oils and fats versus omega-3
Ewa Hudson, Health & Wellness Manager Euromonitor
12:20 Examining The Physical And Mental Health Benefits Derived From Omega-3s
- An overview of current trends in the global Omega-3 market
- Combining the benefits of flax and fish oil
- Examining EU labelling requirements and how best to promote the inclusion of the 3 Omega-3’s
Mary Ekman, Business Development Manager, Glanbia Nutritionals
13:00 Lunch
14:00 Evaluating Trends, Opportunities And Barriers To Combating Obesity
- Reversing society’s trend toward obesity and lifestyle diseases from food
- Analysing food perceptions, demands and trends of different consumer segments
- Examining application categories for weight management products
- Outlining the four strategic weight management areas
- Examining the dominant functional ingredients in 2007: product and application cases
- Overcoming the barriers to developing weight management products and brands: clinical PoC, customer communication, regulation
- Evaluating new opportunities in weight management ingredients and applications
- Marketing strategies and challenges
14:40 Determining The Efficacy Of Functional Ingredients To Boost Metabolism And Fight Obesity
- Overview of functional ingredients to help with weight management
- Determining how to assess efficacy of ingredients: design and interpretation clinical trials
- Examining recent trials for (dairy) calcium and green tea catechins
Niels Boon, Research Scientist, Unilever
15:20 Refreshments & Networking
15:50 Examining The Role Of Protein Consumption In Minimising The Incidence Of Obesity/Metabolic Syndrome/Type-2 Diabetes
- Examining the association between obesity and metabolic syndrome/type-2 diabetes
- Assessing the effect of proteins on glucose homeostasis
- Understanding the effect of proteins on health-related issues as found in obesity/metabolic syndrome
- Examining the effect of proteins on pro-inflammatory biomarker concentrations in blood
- How can protein consumption limit the incidence of obesity/metabolic syndrome?
Wim Calame, Director Science, Clinical Trials and Statistics, Kerry Group Nutrition Technical Centre
16:30 The Gut Microbiota And Weight Management: Any Role For Probiotics?
- Examining the correlation between the intestinal microbiota and obesity
- Determining whether probiotics to modulate the microbiota would influence body weight
- Assessing other roles probiotics could play in weight management
- Evaluating whether we need new classes of probiotics for weight management
Arthur Ouwehand PhD, R&D Group Leader, Danisco, Health & Nutrition
17:10 Developing Ingredients For A Slimmer World
- Examining the evolution and tradition heritages of weight management ingredients
- Comparing the performance of different functional ingredients: metabolic boosters, satiety inducers, GI controllers, digestion inhibitors
- Examining the revolutionary approach to weight management: Gut Flora - Host relationship
Denis Desvignes, Commercial Manager - Nutrition, Solabia
17:50 Closing Remarks from the Chair
18:00 End of Conference
Who will you meet?
Managers, Directors and Heads of Departments of: Marketing, Branding, Product Development, Functional Ingredients, Product Innovation, Nutritional Research, Consumer Trends, Consulting & Analysis, Business Development, Commercial from: Product Manufacturers, Ingredients Manufacturers, Food Research & Consulting
Sponsorship and Exhibition Opportunities
Promote your business at the Functional Foods Symposium 2008
Networking and business-information events are a great way to promote your business to a group of key decision-makers with a vested interest in this market. To find out how you can take advantage of this opportunity, please contact Anique van de Wiel on +31 346 559 495 or email: avandewiel@cmpi.biz
Supporting Organisations
