10:30 – 11:45 The Future of European Food Legislation
Chair
Kath Veal, Business Manager, Regulatory, Technical & Consultancy Services, Leatherhead Food International, United Kingdom
Update on the EU Nutrition & Health Claims Regulation
• The latest developments and the implementation of the regulation
• Future challenges for your business
• How to deal with the impact on your business: The implications for labelling, presentation and advertising, trademarks and brand names
• The claims approval process: Scientific substantiation and compiling dossiers
Speaker
Mr. C. Didion, Nutrition and Dietetics - Nutrition and Health Claims, Unit E4 Food Law, Nutrition and Labelling, DG SANCO, European Commission, Belgium
Debate: The Impact of Nutrition Profiling
• Discussion on one of the most controversial elements of the EU health claims law
• Understanding the concept of nutrient profiles
• The consequence of nutrient profiles on R&D, claims strategy, product positioning, communications strategy, fortification options and more
• A debrief on the EFSA meeting on Nutrient Profiles which takes place 11/12 Oct 2007
Moderator
Guy Valkenborg, Director, EAS, Belgium
Panellists
Mr. C. Didion, Nutrition and Dietetics - Nutrition and Health Claims, Unit E4 Food Law, Nutrition and Labelling, DG SANCO, European Commission, Belgium
Kath Veal, Business Manager, Regulatory, Technical & Consultancy Services, Leatherhead Food International, United Kingdom
Adri Bester, Food Technologist, London Food Centre, United Kingdom
Richard Ross, Director Legislation & Procedural Affairs, GlaxoSmithKline, United Kingdom
12:15 – 13:45 The Downfall of Trans Fatty Acids
Chair
Phil Hogan, R&D Director – Global Oils & Fats, ADM, Germany
Trans Fats: The Heart of the Matter
• Understanding the ‘Trans fats issue’
• Legislation & labelling: The future for Europe
• The impact and challenges for manufacturers: What are the costs? How have manufacturing processes been affected? What is the need for new food processing equipment and machinery?
• The opportunities: Leveraging the health trend
Speaker
Lee Linthicum, Head of Packaged Food Research, Euromonitor International, United Kingdom
The Natural Alternative
• Good fats VS bad fats: which fats or oils should we consume?
• Food science: The reformulation of food products - a changing product portfolio
• Palm Oil: The natural choice
Speaker
Loek Favre, Director Product Management, Loders Croklaan, The Netherlands
Debate: A Trans Free Future?
• How has the industry coped with the need for trans fats removal?
• The consumer backlash: Health organisations urge the industry to eliminate trans fats
• The regulatory fallout: Is a ban the healthy option?
Panellists
Phil Hogan, R&D Director – Global Oils & Fats, ADM, Germany
Lee Linthicum, Head of Packaged Food Research, Euromonitor International, United Kingdom
Loek Favre, Director Product Management, Loders Croklaan, The Netherlands
Torben Leth, Head of Division, National Food Institute, Technical University of Denmark, Denmark
14:15 – 15:45 Salt & Sugar Reduction
Chair
Alice Pegg, Business Manager: Ingredients & Product Innovation, Leatherhead Food International, United Kingdom
The Implications for the Food Industry
• Why reduce salt and sugar: the Health and Consumer Drivers?
• How to address healthier food production
• The challenges for product developers
• The implications on structure and texture
Speakers
• Fiona Angus, Business Manager - Nutrition, Consumer and Sensory Science, Leatherhead Food International, United Kingdom
• Alice Pegg, Business Manager: Ingredients & Product Innovation, Leatherhead Food International, United Kingdom
Improving the Nutritional Profile of Foods through Natural Taste Enhancement
• Growing health concerns at consumer and (N)GO level plus upcoming legislation
• The challenge for food manufacturers: how to develop products that contribute to healthier lifestyle and deliver great taste?
• Innovative flavours for the baking and dairy industries
Speaker
Dr. Philip Rijken, Head of Nutritional Science, DSM Food Specialties, The Netherlands
16:15 – 17.45 The Future of Nutrigenomics
Chair
Dr. Siân Astley, European Communications Manager, The European Nutrigenomics Organisation (NuGO), Institute of Food Research (IFR) and John Innes Centre (JIC), United Kingdom
The Emergence of Nutrigenomics in Food
• Developments in nutritional science
• Understand how diet and genetics can influence human health and disease
Speakers
Dr. Marjan van Erk and Dr. Andreas Freidig, Physiological Genomics team, Business Unit Biosciences, TNO Quality of Life, The Netherlands
Advances in Personalised Nutrition
• The potential for tailor-made nutritional advice
• The consumer response to personalised diet
• What does this mean for product development? How to get your products to market?
• Challenges: ethical, social & legal issues
• Aims for a European standard for nutrigenomics
Speaker
Dr. Siân Astley, European Communications Manager, The European Nutrigenomics Organisation (NuGO), Institute of Food Research (IFR) and John Innes Centre (JIC), United Kingdom
Innovations in Nutritional Genomics
• Case example: The use of nutrients enhancing immune regulation – probiotics
Speaker
Peter Olesen, Executive Vice President, Chief Science Officer, Chr. Hansen A/S, Denmark
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