UBM, the organisers of Fi Europe (Frankfurt, 19 – 21 November) have announced the programme for the FiE Official Conference, which runs alongside the show.
According to Kate Sharman, senior conference producer, this year’s programme is hotter than ever, and is designed to address the most significant market trends, exciting innovations and key challenges currently facing the F&B industry. The conference aims to equip delegates with all the essential information they need, she said, to revolutionise R&D, technical and marketing capabilities in their organisation.
Innovations in functional products, technical advances in reformulation and the continuing natural trend are just some of the key topics that are driving momentum in the F&B industry in 2013, and are set to do so for the foreseeable future, said Sharman, who noted that the conference will also provide the crucial updates, industry insight and education delegates need to position their business ahead of their rivals in the market.
Modular conference
The modular conference allows the flexibility to go between the conference and the exhibition - and each delegate has the unique chance to create a bespoke event from a choice of 20 modules and two master classes.
“Delegates to the conference can gain exclusive access to cutting-edge research, practical case studies and expertise from a range of international manufacturers, ingredient suppliers and leading academics,” said Sharman, going on to note that those planning to attend the conference can make a saving of €100 if they book and pay before 19 November.
The topics that will be covered across the three days include:
Day One – Top Trends and Leadership and Natural Tracks
Growing consumer and retailer demands for additive-free foods are changing the global F&B industry. Speaking from a manufacturer perspective on day one, Sarah Dowding, regulatory affairs specialist at Nestlé, will respond to regulatory uncertainties around clean labelling in the Clean Label module (3A).
Delegates will have the opportunity to examine the buzz word “antioxidant” with Prof. Dr. Hans Verhagen, who currently sits as a member on the EFSA NDA panel. Verhagen will be exploring the current state of antioxidants and the opportunities and limitations that they present the F&B industry in the Natural Ingredients module (2B).
Day Two – Functional and Category Innovation Tracks
Among the functional ingredients sessions is one from Dr. Steffen Oesser, managing director of the Collagen Research Institute (CRI), who investigates the health and beauty benefits of using collagen peptides in the F&B to Target an Ageing Population module (5A).
With strong competition in today’s market, it is becoming more important to innovate - whether in dairy, beverages, bakery or pet nutrition, setting products ahead of the crowd. Victor Aigbogun, head of product development at Almarai, the largest dairy company in the Middle East, explains the science and the market behind developing indulgent dairy products in the Dairy Innovation module (4B).
Day Three – Reformulation and Innovation Tracks
The final day of the conference will see hot industry topics including fat, sugar and sodium reduction take centre stage. Isabella Van Damme, material science programme manager at Mars Chocolate, shares her expert insights into alternative technologies and ingredients to reduce fat and calories in F&B products in the Fat and Calorie Reduction module (8A).
Innovation in F&B comes from many avenues including incorporating novel foods and botanical ingredients into products and effectively navigating the health claims and clinical trials landscape. Parag Acharya, research manager at Unilever, uncovers brand new exploratory studies conducted by Unilever Research into novel processing techniques and their effects on flavour quality in the Novel Foods and Novel Ingredients module (8B).
Scheduled across all three days is the Master Class, including the Cocoa Sustainability Master Class on day one and the Texture Master Class on day two. Sharman advises those planning to attend to hurry, as places for these meetings are limited.
“With the biggest industry players speaking, including Mars Chocolate, Nestlé, Marks and Spencer and Unilever, and both current and future R&D and marketing strategies being reviewed by industry experts, this content-led conference offers delegates the chance to gain in-depth insights into the hottest F&B developments,” concluded Sharman.
“Food industry professionals can combine networking with key ingredient suppliers at the exhibition with gaining critical, unrivalled expert advice at the FiE Official Conference 2013.”
For full details of the conference programme and to book a place, visit www.fieconference.com.
According to Kate Sharman, senior conference producer, this year’s programme is hotter than ever, and is designed to address the most significant market trends, exciting innovations and key challenges currently facing the F&B industry. The conference aims to equip delegates with all the essential information they need, she said, to revolutionise R&D, technical and marketing capabilities in their organisation.
Innovations in functional products, technical advances in reformulation and the continuing natural trend are just some of the key topics that are driving momentum in the F&B industry in 2013, and are set to do so for the foreseeable future, said Sharman, who noted that the conference will also provide the crucial updates, industry insight and education delegates need to position their business ahead of their rivals in the market.
Modular conference
The modular conference allows the flexibility to go between the conference and the exhibition - and each delegate has the unique chance to create a bespoke event from a choice of 20 modules and two master classes.
“Delegates to the conference can gain exclusive access to cutting-edge research, practical case studies and expertise from a range of international manufacturers, ingredient suppliers and leading academics,” said Sharman, going on to note that those planning to attend the conference can make a saving of €100 if they book and pay before 19 November.
The topics that will be covered across the three days include:
Day One – Top Trends and Leadership and Natural Tracks
Growing consumer and retailer demands for additive-free foods are changing the global F&B industry. Speaking from a manufacturer perspective on day one, Sarah Dowding, regulatory affairs specialist at Nestlé, will respond to regulatory uncertainties around clean labelling in the Clean Label module (3A).
Delegates will have the opportunity to examine the buzz word “antioxidant” with Prof. Dr. Hans Verhagen, who currently sits as a member on the EFSA NDA panel. Verhagen will be exploring the current state of antioxidants and the opportunities and limitations that they present the F&B industry in the Natural Ingredients module (2B).
Day Two – Functional and Category Innovation Tracks
Among the functional ingredients sessions is one from Dr. Steffen Oesser, managing director of the Collagen Research Institute (CRI), who investigates the health and beauty benefits of using collagen peptides in the F&B to Target an Ageing Population module (5A).
With strong competition in today’s market, it is becoming more important to innovate - whether in dairy, beverages, bakery or pet nutrition, setting products ahead of the crowd. Victor Aigbogun, head of product development at Almarai, the largest dairy company in the Middle East, explains the science and the market behind developing indulgent dairy products in the Dairy Innovation module (4B).
Day Three – Reformulation and Innovation Tracks
The final day of the conference will see hot industry topics including fat, sugar and sodium reduction take centre stage. Isabella Van Damme, material science programme manager at Mars Chocolate, shares her expert insights into alternative technologies and ingredients to reduce fat and calories in F&B products in the Fat and Calorie Reduction module (8A).
Innovation in F&B comes from many avenues including incorporating novel foods and botanical ingredients into products and effectively navigating the health claims and clinical trials landscape. Parag Acharya, research manager at Unilever, uncovers brand new exploratory studies conducted by Unilever Research into novel processing techniques and their effects on flavour quality in the Novel Foods and Novel Ingredients module (8B).
Scheduled across all three days is the Master Class, including the Cocoa Sustainability Master Class on day one and the Texture Master Class on day two. Sharman advises those planning to attend to hurry, as places for these meetings are limited.
“With the biggest industry players speaking, including Mars Chocolate, Nestlé, Marks and Spencer and Unilever, and both current and future R&D and marketing strategies being reviewed by industry experts, this content-led conference offers delegates the chance to gain in-depth insights into the hottest F&B developments,” concluded Sharman.
“Food industry professionals can combine networking with key ingredient suppliers at the exhibition with gaining critical, unrivalled expert advice at the FiE Official Conference 2013.”
For full details of the conference programme and to book a place, visit www.fieconference.com.
