Seminars today Seminar Theatre Hall 9.0 11.30-12.00 Solanic BV Solanic: Nature’s vegetal answer to animal proteins Jaap Harkema
12.00-12.30 DSM Naturalness in food: reality or perception? Coen van Oorschot, Business Industry Manager Process Flavours and Mirka Eikelschulte, Manager Marketing Research
12.30-13.00 Muntons PLC Malting cuts carbon footprint by 75% – how! Dr Nigel Davies
13.00-13.30 DSM Naturally innovative in great taste! Dennis Rijnders – Yeast Extracts Product Manager and Joris Hermans Process Flavours Product Manager
13.30-14.00 Gelita AG Optice – for the fat-free ice cream sensation Sonja Göttling
14.00-14.30 Kerry Ingredients & Flavours Managing the taste compromise in reduced fat products John Bedford
14.30-15.00 Bio Real Sweden AB AstaREAL, natural astaxanthin, for superior skin protection from within Dr Åke Lignell
15.30-16.00 Sparta Systems Europe Quality and food safety across the global supply chain Nir Regev, Sales Team Leader
16.00-16.30 Beneo-Group The Beneo-Institute: Connecting nutrition and health to the best of product innovation Matthias Moser, Member of the Beneo-Group Executive Board
16.30-17.00 Martek Biosciences Corporation Why life’s DHA omega 3 is essential for the health of mothers-to-be, as well as infants and young children Dr Stewart Forsyth MD
17.00-17.30 Lecico GMBH From Lecithin to solutions – powdered lecithins and Phospholipids for food Heidi Schmitt
17.30-18.00 Belovo Egg Science & Technology Ovolife: Egg phospholipids as dietary supplements for all life stages Dr Fabien De Meester
Seminar Theatre Hall 9.1 11.30-12.00 OXFAM
15.00-15.30 FrieslandCampina DMV
Better business in a better world: How to address labour issues in your supply chain Rachel Wilshaw/Alex Cole- Hamilton
The novel WPC Hiprotal 60 MP Hans Zijlstra, Manager Application Development, FrieslandCampina
On the couch session – Creative Chef in action
12.30-13.00
Masterclass Thursday: Traditional Herbal Medicinal Product Directive (THMPD) Is the THMPD an effective way to market natural products? 10.00 Welcome & Introduction
Greg Cherry, Event Director Fi Europe & Ni 2009
10.05 THMP Directive with special reference to medicinal claims • What is a THMP? • Advantages of registering a product as a THMP • European Community Monographs and List Professor Arnold Vlietnick, EMEA, HMPC
10.30 Nutrition and Health Claims Regulation with special reference to health claims for botanical food supplements • Progress and limitations • Health claims • Labelling issues • Borderline products Patrick Coppens, The Botanical Forum
11.20 Cost and Benefits of THMP Application • Main components of a dossier • Costs of application in different countries • Who has so far applied • Main costs of application Thomas Brendler, Plantaphile
11.45 Labelling, packaging and readability testing • The basic rules • Labelling, Package Inserts & Readability Testing • Advertising Ann Godsell, Ann Godsell Regulatory
12.10 Quality and stability of Herbal Medicinal
10.55 Question and Answers
• Products • Analytical/pharmaceutical development (methods and validation) • Manufacturing • Stability Stefan Spiess, Gruenwalder Gesundheitsprodukts
11.05 Coffee Break
12.35 Round Table Lunch
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13.35 Traceability and Quality of Herbal Raw materials • GAPs – a critical component of THMP • Conservation and sustainability • Organic versus non organic ingredients • Fair Trade – what does it really mean Lawrance Denzil Phillip, Denzil Phillips International
14.00 Comparing Food Safety with Herbal Drug Safety • Key factors affecting the safety of herbals • Collection and presentation of safety data • Safety monitoring, Reporting and pharmacovigilance procedures Birgit Wobst, Wobst Info
14.25 Questions, Answers and Closure 14.30 End of Masterclass
Price: €350 (+19% VAT) Register now for the THMPD Masterclass at the registration desk in the Galleria
New Product Zone Find out what’s at the cutting edge in your industry. The New Product Zone puts the newest and most innovative products under the spotlight! Campus SPA is showing Defence, a new range of natural preservatives; Next GTE-1, an innovative natural taste enhancer, plus a range of animal proteins from its new Italian factory. 8L35 DSM offers Panamore Spring, a unique enzyme preparation that offers a sustainable alternative to chemical emulsifiers CSL and SSL. 8K22/8K26 Dutch Protein and Services has three offerings: Future Concepts’ Tempura Original for better crispness, volume and pick-up; Protec AO to enhance products’ colour and shelf-life; and new functional ingredients based on rice. 8L1 Ernst Böcker GMBH & Co KG – Bio Quinoa is a dried natural Sourdough product which helps to increase the quality of gluten-free breads and bakery goods. 9F51 FrieslandCampina DMV comes to FiE09 with Textrion Progel 800, a whey protein concentrate designed to build texture in food and dairy applications. 8L6 Galactic SA – Galimax Promeat Plus (Limax 65) is described as “judiciously proportioned to be very effective against a wide range of microorganisms” without altering the taste of the final product. 9.1E6 Haco Ltd says eVHP Rapeseed Organic enables best results at low dosages in savoury products such as blends, seasoning, sauces, soups and bouillons, as well as ready-to-eat dishes, from an organic certified product, available in spray dried and liquid form. 8M15 Italgelatine SPA has launched a patented product it says is best described as “instant gelatine”. Intagel Plus is designed to be quickly soluble in cold liquids, making it possible to thicken a product without heating. It requires no extra equipment and has no E-number. 8A8 Jean Niel – The ‘Flavors & Flowers’ range is designed to provide a subtle alliance of flower, sweet and savory notes that meets consumers’ taste desires as well as their healthy eating expectations. 9E49 Laboratoire PYC is introducing its new high protein and low calorie ready-made chocolate pudding. A calorie intake of less than 100kcal per 125g is guaranteed. 8C30 Saveur – The Sign’nature range of culinary extracts was developed and produced by French company Saveur from 100% natural raw ingredients. They are free of flavourings, preservatives, or additives, while following the demands of the French culinary tradition. 8C30 Sethness-Roquette is diversifying its range with the addition of E150a caramels and aromatic caramels. This is produced in a new, fullyautomated factory in Northern France, which is supplied with carbohydrate sources by the neighbouring Roquette Frères factory. 9B15 Tate & Lyle – Creamiz is part of the Optimize platform and is a starch designed to help manufacturers to reduce fat content by up to 30% while maintaining mouthfeel and texture. 8M35
Breakfast briefings Taking place today and tomorrow, the Fi Breakfast Briefings provide in-depth market analyses, discussion sessions and interactive Q&A opportunities, around the megatrends that are impacting on the industry. Places are strictly limited to 60 delegates per briefing. Ensure that you do not miss out. Register today at the registration desk in the Galleria. Price: €50 (+19% VAT), breakfast included.
9.15 - 10.00 THE MEGATRENDS DRIVING THE FOOD INDUSTRY IN 2010 • How to beat the recession: ingredients for hard times • The growth of private label goods and sub-brands • Reviewing the 4 megatrends: – Health and wellbeing – Ethical – Indulgence – Convenience/practicality Jonathan Banks, Business Insight Director, The Nielsen Company
TOMORROW’S BRIEFING: MEGATRENDS IN AGRICULTURAL DEMAND/SUPPLY: TIME FOR CHANGE IN THE F&B INDUSTRY
Today’s lunchtime session:
Creative chef in action 12:30 – 13:00 Seminar Theatre Hall 9.1
Chris Jones: Creative Chef, Newlyweds Foods & McDonalds European Chef’s Council Struggling with a food application challenge? Need to make your product stand out from the crowd? Then join our creative chef and taste the difference. A live demo of product development and taste creation. Don’t just hear the theory, but taste the end result! Chris Jones will take you on a whistle-stop tour of taste creation and product reformulation allowing you to deliver reliability and innovation on a daily basis. THE FI EUROPE DAILY 2009