Europes most comprehensive conference designed to help you drive innovation in the application and development of natural ingredients

This conference has been designed for Directors and Senior Managers working in the fields of: Product Development, Innovation, Research & Development, Ingredients Sourcing & Purchasing, Food Technology, Ingredients Application, Food Safety, Regulatory Affairs, Nutrition & Technical Services.

09:00 Registration and refreshments

09:30 Chairpersons opening remarks
Dr. Kirsten Brandt, Senior Lecturer, Food Quality and Health Research Group, School of Agriculture, Food and Rural Development, Newcastle University

ASSESSING THE LATEST DEVELOPMENTS IN THE NATURAL FOOD, BEVERAGE & COSMETICS MARKET

09:40 Examining the Ni opportunity for the food and beverage sectors

• Market overview: size and growth of the European Ni market
• Gauging how the price hike in raw materials will affect the Ni market
• Establishing the limitations posed by natural ingredients to the industry as a whole
• Are natural ingredients simply a passing consumer fad?
  Simon Bellchambers, Business Manager
  Kerry Ingredients

10:20 Exploring how the natural trend is impacting the cosmetics industry

• Examining the difference between simple and holistic approaches to this market
• Questioning the concept of sustainability - is this a reality or just clever marketing?
• Deciphering whether organic necessarily equates to efficiency
• Exploring the idea of stronger sensorial attributes in products
  Jean-Marc Levy, Managing Director of Le Marketing Studio?, Jump France

11:00 Morning coffee break

11:30 Exploring the rise of natural ingredients in the beauty from within? market

• Establishing the latest developments in natural ingredients in the beauty inside? market
• Assessing the growth of natural beauty supplements
• Examining the synergies between cosmetics, supplements and functional foods
• Where is the market heading? Next steps and predicted developments
  Hartmut Sannecke, Marketing Director, Nutrition and Health, Cognis Europe

12:10 Defining natural?: perceptions and limitations

• Where does the confusion around what constitutes natural? come from?
• Examining the role the whole industry should play when defining what is natural
• To what extent are industry claims responsible for the confusion?
  Alexandra Thring, Founder And Managing Director, Artebio

12:40 Networking lunch

OVERCOMING THE KEY RESEARCH AND DEVELOPMENT CHALLENGES OF GOING NATURAL?

13:40 ROUND TABLE DEBATE
This is a unique chance for delegates to discuss the latest issues around what natural? means to the industry and to the consumer and how this market will continue to thrive in the future. Drawing on the mornings presentations, topics to be considered include:

• Developments to date in the natural market for food, beverage, cosmetics and personal care
• Industry marketing and health claims contributing to consumers understanding of natural
• Ambiguity within the industry itself regarding the definition of natural
• Existing levels of guidance from regulators and industry bodies
  Facilitated by the Chair and several of the days speakers

14:20 Making the move to natural and the challenges involved for finished products

• Identifying the complexity of moving to natural for different market sectors
• Identifying superior ingredients for development in natural products
• Case study examples of moving to 100% natural products including pastries, dairy, ready meals and snacks
  John Godwin, European Sales Director & Steve Morgan, Commercial Director, Synergy
  

15:00 Afternoon coffee break

15:30 Maximising the shelf-life of products using natural ingredients

• Preserving the longevity of consumables using natural ingredients
• Exploring existing minimal processing technologies and how these are advancing
• What benefits can be derived from replacing artificial preservatives in terms of safety, taste and texture?
• Alternative methods of preserving product lifespan that do not respond well to natural ingredients
  Stphane Constant, Food Protection Business Director, Danisco
  

16:10 Exploring technological solutions to manufacturing and processing challenges in the Ni market

• Ensuring smart, natural, clean label solutions
• Addressing the challenges relating to texturising, flavouring, and shelf-life enhancement
• Processing conditions to alter and tailor natural ingredients functionality
• Turning waste into valuable natural ingredients
• The role of fermentation in creating different natural compounds
  Fred Van De Velde, Ingredient Technology Expertise Group Leader, Nizo Food Research

16:50 Chairpersons summation and close of day one

09:00 Registration and refreshments

09:30 Chairpersons opening remarks
Dr. Landry Le Chevanton, Global Regulatory Affairs Manager, DSM Nutritional Products

EXAMINING THE LEGAL AND REGULATORY PLAYING FIELD

09:40 Addressing EU regulatory updates in natural ingredients and their applications to the industry

• Assessing the European regulatory playing field and the key differences between countries
• How does regulation compare in this region to the rest of the world?
• Determining the level of evidence required to support wellness claims for natural ingredients
• Permitted and compulsory ingredients disclosure in food labelling
• Applying for trade secret exemptions
  Dr. Landry Le Chevanton, Global Regulatory Affairs Manager, DSM Nutritional Products

10:20 Tackling the challenges associated with patenting natural products

• Exploring the types of patents applicable
• Examining extensive prior art
• Defining the associated costs: researching, filing, defending
• Adopting biodiversity and benefit sharing
• Outlining the benefits of a strong IP platform
  Douglas A. Lynch, VP Sales & Marketing, Western Hemisphere, Unigen Europe
  

11:00 Morning coffee break

INSPECTING THE HEALTH AND FUNCTIONAL CAPABILITIES OF NATURAL INGREDIENTS

11:30 Exploring the application of natural ingredients in functional foods

• Identifying the benefits of special probiotic ingredients
• Examining the positive physiological effects of peptides in fermented dairy products: blood pressure, cholesterol
• Exploring the active anti-oxidant and anti-inflammatory properties found in natural plant compounds
  Peter Olesen, Affiliate Professor In Functional Foods, Faculty of Life Sciences, University Of Copenhagen, Denmark and Managing Director, Actifoods
  

12:10 Exploring the real and perceived impact of natural ingredients on health

• Evaluating the historical perspective on natural ingredients
• How do consumer beliefs, administrative practice and scientifically founded health claims correspond?
• Revealing the most recent discoveries around perceived health gains and health risks including colourants, other antioxidants, nitrates, whole grain foods and essential oils
• Analysing the importance of communicating these findings to the consumer and to relevant public agencies
  Dr. Kirsten Brandt, Senior Lecturer, Food Quality and Health Research Group, School of Agriculture, Food and Rural Development, Newcastle University
  

12:50 Networking lunch

OVERCOMING THE CHALLENGES OF NATURAL INGREDIENTS SOURCING AND SUPPLY

13:50 Managing the natural ingredients supply chain

• Examining bio-preparedness and food safety aspects
• Guaranteeing traceability from farm to factory
• Doing business with developing countries and smaller ingredients suppliers
• Understanding crisis management and threat reduction, including bad harvests
  Stefano Crea, Global Manager Food And Beverage, Det Norske Veritas
  

14:30 Overcoming the challenges of sourcing raw, natural ingredients in the herbal industry

• Sourcing quality raw plant materials in the phyto-pharmaceutical and food industry
• Comparing and contrasting the challenges of wild crafted and cultivated materials
• Uncovering market information on purchasing medicinal and aromatic plants
• Exploring how the price increase for raw agricultural materials impacts purchasing decisions
  Dr. Martin Schneider, Purchasing Manager, Frutarom
  

15:10 Afternoon coffee break

EXPLORING NATURAL ALTERNATIVES TO ARTIFICIAL AND SYNTHETIC INGREDIENTS

15:40 Introducing a natural solution to sugar replacers/sweeteners

• Exploring the benefits of natural versus artificial sweeteners
• Examining Erythritols metabolic profile
• How is consistency and quality of taste achieved when using this as a natural sweetener?
• Defining the physical and chemical properties of this novel bulk sweetener
  Ferid Haji, Product Manager Sweeteners, Jungbunzlauer
  

16:20 Examining yeast extracts; the natural solution for taste enhancement and salt reduction

• Growing health and wellness awareness at a governmental and consumer level
• Responding to the trends in the food industry
• Exploring how yeast extracts are providing a natural solution to reduced salt products
  Dr. J.M. Hanneke Veldhuis, Business Manager, DSM Food Specialties
  

17:00 Chairpersons summation and close of conference

Sponsorship and Exhibition Opportunities 

This conference has been designed for Directors and Senior Managers working in the fields of: Product Development, Innovation, Research & Development, Ingredients Sourcing & Purchasing, Food Technology, Ingredients Application, Food Safety, Regulatory Affairs, Nutrition & Technical Services. Sponsorship and Exhibition Opportunities There are a variety of creative ways to raise the profile of your company at this exclusive event. Natural Ingredients Symposium provides you with a perfect platform to highlight your company profile with the right audience. We offer sponsorship and exhibition packages tailored to your business objectives. Contact Anique van de Wiel on: +31 (0)346 559 495 or email avandewiel@cmpi.biz to discuss your requirements.