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
From Artificial to Natural

Establishing the Natural Ingredients Trends and Products of the Future

• Identifying natural prebiotics and their nutritional benefits
• Examining the links between digestive health, immunity and satiety
• Exploring future developments in insulin and oligofructose

Helena Alexiou, TBC, Beneo Orafti

Establishing the Scope of Natural Ingredients and their Impact on Health

• Understanding the natural product trends for the next decade
• Recognising where market expansion of natural ingredients will take place
• Creating brand loyalty to natural products in developing markets

Gary Smith, Product Portfolio Manager, Naturis

Evaluating developments in European Regulation on the Application of Natural Ingredients

• Questioning the validation of immunity boosting claims
• Examining the limitations of natural ingredients
• Seperating consumer belief from the scientific fact associated with natural ingredients

Richard Ross, Director Legislation and Procedural & Affairs, GlaxoSmithKline

Extending Product Shelf Life Using Natural Ingredients

• Using rosemary and other plant extracts to increase shelf life
• Examining the limitations and challenges to using natural preservatives

Baptiste Demur, Manager, Naturex

Exploring Fermentation to Improve Food Safety Naturally

• Examining anti-microbial ingredients produced by fermentation
• Evaluating anti-microbial efficacy against food borne pathogens
• Reviewing the regulatory environment of fermentation based anti-microbials

Edwin Bontenbal, Senior Applications Technologist, Purac

Examining Natural Alternatives to Salt in the Context of Food Preservation

• Identifying the key sources of natural low sodium alternatives
• Assessing the natural properties of sodium chloride substitutes
• Applying natural sodium chloride alternatives to product innovation

Dr Jurgen Aschenbrenner, Health Care, K+S Kali GmbH

Improving Product Aesthetics by using Natural Colouring

• Comparing the range of natural colourings available with their synthetic counterparts in functionality and health content
• Looking at what is natural? The search for really natural ingredients

• Reviewing clean labelling possibilities - alternatives to additive colours
• Stabliseing natural colouring - practical advise on the use of natural colourings

Paul Collins, Managing Director, GNT

Substituting Artificial Taste Enhancers for Natural Alternatives

• Meeting consumer demands for natural ingredients
• Assessing the cost using natural substances when formulating products
• Exploring the limitations of using natural ingredients

Jean Paul Nelissen, Technical Director, Flavour and Nutrition, Symrise

Reviewing the Latest Research on the Development of Natural Texturising Agents

• Producing starch based texturising agents for dry food products
• Exploring the benefits and issues associated with natural thickening agents
• Evaluating the latest developments in natural bulking agents

Paul Sheldrake, Market Manager, AVEBE Food

Examining Consumer Trends in Natural Functional Foods

• Examining key health trends driving the natural functional foods market
• Identifying your target audience for specific functional natural products
• Understanding consumer tastes within specific demographic groups

Christopher Beck, Marketing Director, Wild

New opportunities for fruit based sports performance and nutrition products

• Assessing the multi-billion dollar appetite for sports performance and nutrition products
• Reviewing the scientific evidence for fruit based benefits during exercise
• Formulating fruit-based ingredients to deliver sustainable sports performance factors
• Exploring the opportunity for natural fruit products within this rapidly growing market

Gregg Mann, General Manager, Business Development, Hort Research

Promoting the Weight Loss and Satiety Properties of Natural Functional Foods

• Communicating the weight management properties of beta glucan and barley
• Applying natural functional ingredients to marketable weight control products
• Marketing the functional aspects of well recognised ingredients

Dr. Peter Schkoda, Business Development Manager, DKSH Switzerland

How to Develop Successful Functional Foods?

• Analysing the global food trends in the market
• Developing successful functional foods step by step
• Analysing an example of a very successful functional food: Activa

Mary-Carmen Manuet, Activa Formulation and Process Manager, Danone

Exploring Encapsulation Technologies for Active Ingredients

• Reviewing BioSwitch, release on demand methodology
• Examining water barrier technology
• Understanding oxygen barrier technology

Dr. Ted Slaghek, Product Manager Industrial Biopolymers, TNO Quality of Life

New Dimensions in Personal Care: Harnessing the Synergy Between Dietary Photonutrients and Cosmeseuticals
• Beauty from the inside and out: Scientific rational
• Formulation guidelines for optimal safety and efficiency

Dr Lakshmi Prakash, VP Innovation & Business Development, Sabinsa Corporation

Understanding Botanical Market Trends

• Regulatory status for herbal products in Europe
• Exploring traditional herbal medicines directive: the 2011 deadline
• Comparing and contrasting herbal supplements and herbal medicines

• Reviewing industry expectations

Dr. Valerio Bombardell, Regulatory Affairs Manager, Indena

Examining the Benefits of Plant Sourced Medicine

• Plant components used to slow cognitive decline in the elderly
• The effects of ginseng on mood and cognitive performance
• Examining blood glucose levels, mental fatigue and performance during mentally demanding tasks

Prof. Ed O’kello, Director of the Medicinal Plant Research Group, University Of Newcastle upon Tyne

Examining the Health Potentials Super Fruits

• Exploring the move towards standardisation of Super Fruits ingredients to key actives
• Evaluating the benefits of health claims – the AFSSA cranberry example
• Investigating the importance of clinical research for the continued advancement and mass market acceptance of Super Fruits ingredients

Dan Souza, Director of Marketing, Decas Botanical Synergies

Responding to Retailer Demand for Innovation in the Organics Sector

• Exploring how retailers are driving the promotion of healthy eating through their organic product range
• Reviewing the success of organic products globally
• Considering opportunities for further product development
• Analysing the organic –non organic debate and the real health properties of food involved

Hayley Marson, Group Nutritionist, Wellness Foods

Maintaining the Global Organic Supply Chain

• Successfully sourcing new organic raw materials
• Assessing the challenges of product availability and unstable supply sources
• Ensuring organic product quality
• Complying with European organic regulations

Kate Leavit, Director of International Sales and Marketing, SunOpta Grains and Food Group

Tackling Increased Supply and Nutritional Needs in Organic Products

• Coping with the global increase in demand for organic products and shortages in global seen supply
• Maintaining the nutritional value of mass produced organic products
• Increasing organic product distribution in mainstream retailers

Peter Shortridge, Founder and President, Northland Organic

Maintaining Sustainable Supply Chains

• Tackling Technical problems associated with a large scale sustainable supply chains
• Replicating natural conditions outside of natural habitats
• maintaining product quality whilst increasing the yield produced by your sustainable supply chain

Dr. Kirstin Brandt, Senior Lecturer, Food Quality and Health Research, Newcastle University

Combining Sustainable Production Goals with Efficiency and Environmental Objectives

• Reducing the cost of processing through technological advancement
• Improving ethical and logistical aspects of production through sustainability

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

Establishing and Operating a Sustainable Business

• Increasing profits through environmentally sound practices
• Creating bio-fuels and bi-products from waste substances
• Converting company practices to incorporate recycling at all levels of industry
• Expanding consumer product source knowledge

Dr Stephen Minter, Chief Technical Officer, Director, Eminate