NEW! Day 0 Conference on The Future of Nutrition

Hear from 80+ leading industry experts

Insights on the future of the F&B industry from:

Organised by:

28 November – 1 December 2016 Frankfurt, Germany

CONFERENCE PROGRAMME

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Health ingredients 2016

Industry Trends We asked some of the speakers at the Hi Europe & Ni Modular Conference, ‘What are your predictions for the F&B industry over the next 3-5 years?’ Here’s what they think…

‘I think snacking especially combined with the free-from and health trend will continue to grow with our busy lives. Also protein we are seeing gaining more ground globally and overall healthy eating being a sort of an umbrella trend over these smaller categories’

Anette Almi, Export Manager, Leader Foods Oy

‘When the right technology is implemented to support it, personalised nutritional solutions will become more and more popular. Also segmentation will increase, as different consumer groups have different health requirements and they will be looking out for functional foods and dietary supplements

that are tailoring to their needs with health benefits proven in science.’

‘Sustainability to become more integrated right across the food

chain. I expect we’ll see more companies evaluating and rethinking their current business models. As a result, we’ll see greater respect for raw materials and shorter, more transparent value chains emerging.’

Virpi Varjonen, Nutrition & Ingredient Business Strategist, Invenire

‘I expect that we are going to see a continued climb in the organic, healthy, non-GMO and ‘clean label’ type of products. The obesity problem that started most noticeably in the US has been taking hold elsewhere in recent years, so we should expect customers to continue being more health-conscious and educating themselves on what they’re eating. Specifically, I think we are going to see serious growth in the ‘better for you’ snack segment. Snacking is a part of life that is not going away; the customer now wants to have something that is a little tastier than a bowl of greens, but is still nutritious, lower in sugar, has added health benefits, etc.

Hopefully, the questions of sustainability and how to produce food for the immense numbers of people in developing countries will also stay in the front of the discussion. It will be interesting to see how those forces interact with the non-GMO movement. I don’t think there’s any reason that both can’t thrive.’

Stephen Quinn, International Business & Regulatory Manager, Ganeden

Machial Reinders, Senior Researcher Marketing and Consumer Behaviour, LEI Wageningen University and Research Centre

‘Clean labelling is very popular in the F&B industry. I think consumers will

become more discerning and will start to reject some of the quick fixes that have been adopted by the industry for clean labelling.’

Jacob Thundil, Director, Cocofina

‘More insights about the impact of single nutrients on metabolic programming during pregnancy and pre-conception

can be the door opener for a new segment within women’s health and create a need for product solutions supporting a ‘healthy metabolic state’ when trying to conceive. Like in personalised nutrition, appropriate technologies and devices enabling consumers’ self-assessment of body functions

and accurate nutritional intake could facilitate these developments.’

Marianne Heer, Scientific Marketing Manager Human Nutrition, BASF

Mai Nygaard, Global Director – Peptan, Rousselot

‘I think that in the next couple of years already a number of new products, services and business models with regard

to personalised nutrition will be launched. In the wake of increasing possibilities to measure personal health and food intake and to use that knowledge to give personalised advice, I think better solutions will be offered over the years. The ideal picture is that we will move towards a society in which every individual is ready and able to make a conscious choice to adopt an eating pattern precisely attuned to his or her needs.’

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The Hi Europe & Ni conference offers you the opportunity to gain insight into the latest health ingredient trends.

DAY 0 – MONDAY 28 NOVEMBER 2016 PAGE 4The Future of Nutrition

DAY ONE – TUESDAY 29 NOVEMBER 2016 PAGE 6Module 1A

Top trends in health ingredientsModule 1B

Succesful marketing strategies for a diverse consumer landscape

Module 2ADevelopments in functional foods

Module 2BRegulation essentials

Module 3ANatural to the next level

Module 3B Creating a sustainable long term business

strategy

DAY TWO – TUESDAY 29 NOVEMBER 2016 PAGE 8Module 4A

Keeping pace with innovation in sports nutrition

Module 4B The ‘Free From’ trend: a marketing

perspective

Module 5A Nutrition in early life stages

Module 5B The ‘Free From’ trend: a technical

perspective

Module 6AHealthy ageing: staying active for longer

Module 6BNew developments in gut health

Module 7ASolutions for weight management and food

related diseases

Module 7B Enhancing products through packaging

DAY THREE – THURSDAY 1 DECEMBER 2016 PAGE 10Module 8A

Reformulating for sugar reductionModule 8B

Personalised nutrition

Module 9AClean Label 2.0

Module 9BExploring alternative proteins

Programme Overview

Register by 28 October and save up to €320

Register by 28 October

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Get a head start on the competition this year by attending our full Day 0 conference on The Future of Nutrition, taking place the day before Hi Europe & Ni opens on 28th November. Gain insight into the game-changing trends that will shape the health ingredients industry in the next 3-5 years.

Day 0 - Monday 28 November 201608:30 | Registration with refreshments

09:15 | Chair’s opening statement

09:30 | An overview of the current nutrition landscape Özden Kilic, Manager Market Analysis, Innova Market Insights

10:00 | Feeding tomorrow’s consumers: new edible worlds Mandy Saven, Head of Food, Beverage & Hospitality, Stylus

10:30 | Personalising nutrition: how far can this trend go? Dr Keith Grimaldi, Chief Scientific Officer, DNAFit

11:00 | Morning refreshments and networking

11:30 | On the edge of research: innovation from academia Presentation 1: ‘Exploring the connection between diet and gut microbiome in the Dutch population’ Sasha Zhernakova, Rosalind Franklin Fellow University, Medical Center Groningen Department of Genetics Presentation 2: TBC Sandra Einerhand, Founder, Einerhand Science & InnovationPresentation 3: ‘Science, technology and consumers: hindering or supporting future global protein balance’, Speaker: Maeve Henchion, Head, Dept Agrifood Business and Spatial Analysis, Rural Economy and Development Programme, Teagasc Food Research Centre

The Future of Nutrition

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12:30 | Lunch

13:30 | Unlocking the commercial potential of in-sect proteins Virpi Varjonen, Nutrition & Ingredient Business Strategist, Invenire

14:00 | Innovation in sourcing ingredients: is there a sustainable path to sourcing high-value ingredients and better nutrition? Clare Panchoo MSc, European Sales & Marketing Manager (Nutrition), Evolva SA

14:30 | 3D food printing: assessing the impact on the food industry Nesli Sozer, Principal Scientist, VTT

15:00 | Afternoon refreshments and networking

15:30 | The growing crossover between food and pharma: identifying trends and opportunities in nu-traceuticals

16:00 | Looking outside the industry for inspiration: exploring the potential for cross sector collabora-tion

16:30 | What’s hot? What’s not? What’s next? Our

expert speakers share their insights into how they see the health

and nutrition industry developing

17:15 | Closing remarks and end of conference 9

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Q: Can you sum up the presentation you will be giving at the Hi Europe Modular Conference in one sentence?

A: My presentation will focus on research we have done looking into whether consuming beetroot juice can enhance recovery after strenuous physical exercise.

Q: Why did you choose to look into the effects of beetroot juice for your research? Were the findings what you expected?

A: We chose beetroot juice due to its impressive phytochemical profile. As well as being rich in nitrate,

beetroot juice is also rich is several polyphenol molecules, and also a group of pigments known as betalains. Several studies have shown that these compounds have bioactive effects, most notably antioxidant and anti-inflammatory. Since at least part of the recovery process is thought to be halted by the effects of inflammation, we felt that beetroot juice might serve to alleviate these effects and thereby speed up recovery. Our findings have been mixed, with some studies showing improved recovery, and some not, and this seems to depend largely on the type of exercise undertaken. The biggest surprise is that these effects seem to have occurred independent of an anti-inflammatory effect, so the precise mechanisms remain unknown.

Q: Can the benefits be applied to other areas of nutrition?

A: I think so; one aspect that is yet to be explored is how beetroot juice and its individual constituents might interact with other nutrients or foods. Some could enhance its effects, while others may blunt them. Also, one of our most consistent findings was that beetroot juice appeared to reduce muscle pain after exercise. All our studies were in healthy, exercising adults but it would be interesting to see if beetroot juice could alleviate muscle pain in older adults or in clinical populations.

Q: What presentations are you looking forward to attending at Hi Europe this year?

A: I am actually really interested in the other talks in my module ‘Keeping pace with innovations in sports nutrition’ by Per Sundelin (Mapping the sports nutrition market) and Diderik Moerdijk (Optimising trends in performance nutrition). The talks on gut health, personalised nutrition and biohacking also sound really interesting.

Exclusive Speaker Interviewwith Tom Clifford, Doctoral Researcher at Northumbria University, Faculty of Health and Life Sciences

Don’t miss out on Tom Clifford’s speaking session: ‘Exploring the potential benefits of beetroot juice in aiding post-exercise recovery’ , Module 4A | Keeping pace with innovations in sports nutrition, on Wednesday 30th November, 11:00 - 11:30.

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Exclusive Speaker Interview

beetroot juice is also rich is several polyphenol molecules, and also a group of pigments known as betalains. Several studies have shown that these compounds have bioactive

recovery process is thought to be halted by the effects of inflammation, we felt that beetroot juice might serve to alleviate these effects and thereby speed up recovery.

some not, and this seems to depend largely on the type of exercise undertaken. The biggest surprise is that these effects seem to have occurred independent of an anti-

I think so; one aspect that is yet to be explored is how beetroot juice and its individual

effects, while others may blunt them. Also, one of our most consistent findings was that

innovations in sports nutrition’ by Per Sundelin (Mapping the sports nutrition market) and

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Hi Europe & Ni

Modular Conference 2016 Over three days the Hi Europe & Ni Modular Conference will address the biggest challenges and hottest trends in the food industry over 18 highly focused modules. Ensure you gain the knowledge and make the connections you need to see your business flourish in the coming year.

Upgrade your visitor registration to a conference pass today and secure your exclusive discount at http://www.hieurope.com/lastdiscount

Day One - Tuesday 29 November 2016

Module 1A

Top trends in health ingredients In a fast moving consumer market, it’s essential that you stay one step ahead of the competition. Get yourself up to speed on developments in health ingredients with an overview of the key trends and innovations impacting on the health & wellness landscape

11:00- 11:30

11:30- 12:00

12:00- 12:30

13:00- 13:30

A forecast on leading health trends in Europe Juliette Kuiken, Market Analyst, Innova Market Insights

Highlighting developments in the global supplements market

Tapping into the trend for ‘super’ products Michael Kuech, Co-Founder, Your Superfoods

Module 2A

Developments in functional foods Consumers continue to look for foods that do more than just satisfy hunger, but are health benefits driving consumer purchasing decisions? Debate this issue and discover new opportunities in functional foods.

Moderator: Shane Starling, Senior Editor, NutraIngredients

How collagen peptides captured the health conscious consumer. Trends and market view on collagen peptides holistic health benefits Mai Nygaard, Global Director – Peptan, Rousselot

Module 1B

Successful marketing strategies for a diverse consumer landscape As generational and cultural groups become more distinct, it can be difficult to identify a target audience. Learn how to navigate the complex landscape of consumer groups and understand how best to identify your customer’s needs in order to implement effective marketing strategies.

What does the consumer really want? Regina Maiseviciute Haydon, Global Food and Drink Analyst, Mintel

Mapping the diverse consumer landscape and defining the key audience groups Mark Hughes, President, Anderson Partners

Addressing the challenge of promoting health benefits without a claim Per Sundelin, Senior Consultant, Healthy Marketing Team

Module 2B

Regulation essentials The continuous changing and improving of regulations can create uncertainty on implementation. Bring your-self up to date with the latest regulations and changes to European and global legislation to ensure your business is complying fully with the law.

Moderator: Petr Menšik, EU Affairs Manager, European Consulting Company (ECCO)

Harmonising global GMO regulations Alan Rownan, Ethical Labels Analyst, Euromonitor

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13:30- 14:00

14:00- 14:30

15.00- 15.30

15:30- 16:00

16:00- 16:30

Opening up opportunities for omega-3 John George, Ingredients Analyst, Euromonitor

Panel Discussion: Is functional food dead? • Stephen Quinn, International Business and Regulatory

Manager, Ganeden • Dr Gioacchino Pappalardo, Researcher, University of

Cantania

Module 3A

Natural to the next level The natural trend has been around for a while, and continues to be important to consumers. Learn about new developments within this area and how to take advantage of new opportunities.

Identifying the next generation of natural ingredients Dr Antoine Bily, Research and Development Director, Naturex

New natural: understanding the potential for organic claims Virpi Varjonen, Nutrition & Ingredient Business Strategist, Invenire

Exploring options for natural manufacturing processes Prof Luc de Vuyst, Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussels

Panel Discussion: Defining ‘natural’: setting the rules to support product marketing • Jacob Thundil, Director, Cocofina • Anne Claire Thibault, Consultant-Regulatory Affairs,

RNI Conseil • Craig Simpson, Senior European Legal Advisor,

Steptoe & Johnson LLP

Meeting the ‘red tape’ requirements for the approval of novel foods Claire Lennon, Advisor – Regulatory Affairs, EAS Strategies

Module 3B

Creating a sustainable long term business strategy With global raw materials under pressure due to population growth and increased demand for nat-ural ingredients, explore how the food industry can safeguard its future by introducing more sustainable business practices

Improving profits through a responsible sourcing strategy

Exploring the potential for ethical labelling Ewa Hudson, Global Head of Health and Wellness Research, Euromonitor

Reducing waste: novel ways to re-use side-streams and sustainable raw materials Terhi Hakala, Business Development Manager, VTT

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Panel Discussion:

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Hi Europe & Ni

Modular Conference 2016 Day Two - Wednesday 30 November 2016

Module 4A

Keeping pace with inno-vations in sports nutrition Sports nutrition has seen massive growth in recent years due to the popularity with mainstream consumers. Find out more about the latest opportunities in this sector.

Moderator: Annie Rose Harrison-Dunn Mapping the sports nutrition market

10:00- 10:30

10:30- 11:00

11:00- 11:30

12.00- 12.30

12:30- 13:00

Per Sundelin, Senior Consultant, Healthy Marketing Team

Optimising trends in specialised performance nutrition Diderik Moerdijk, Performance Nutrition, FrieslandCampina DM

Exploring the benefits of beetroot juice in aiding post-workout recovery Tom Clifford, Doctoral Researcher, Northumbria University

Module 5A

Nutrition for early life stages New research into microbiota and early life health means focus has shifted from the child itself to the health of the mother during pregnancy and breastfeeding stages. Learn about the latest developments in this sector.

The first 1000 days: evaluating the impact on a person’s life Marianne Heer, Scientific Marketing Manager – Human Nutrition, BASF

Developing nutrition to support women during pregnancy Julie Abayomi, Reader in Dietetics, Liverpool John Moores University

Module 4B

The ‘free-from’ trend: a marketing perspective ‘Free-from’ has been one of the fastest growing claims in the last few years and continues to flourish. Explore new categories looking to incorporate ‘free-from’ options and address the challenges in doing so.

Moderator: Mark Hughes, President, Anderson Partners

Growth and opportunities in the ‘free-from’ market Claire Nuttall, Founder, The BRAND Incubator

The rise of flexitarianism: tapping into the growing trend for meat free Andrea Launay, Market Analyst, Innova Market Insights

Harnessing the marketing power of a ‘free-from’ claim Anette Almi, Export Manager, Leader Foods Oy

Module 5B

The ‘free-from’ trend: a technical perspective Although the demand for ‘free-from’ is increasing, it can prove difficult to incorporate these solutions into finished products without losing some functionalities

Overcoming the technical challenges of creating gluten free products

Developing dairy free alternatives that meet the protein trend Lindsey Bagley, Technical Consultant, Eureka

13:00- 13:30

The birth of a new generation of infant formula ingredients Dr Dianne Delsing, Senior Researcher Nutrition & Health, FrieslandCampina Domo

Technical solutions for egg replacement to meet the vegan trend

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14:00- 14:30

14:30- 15:00

15:00- 15:30

Module 6A

Healthy ageing: Staying active for longer As healthcare improves and the population lives longer, the focus for the older generation is on staying active for longer. Learn how the food industry can meet this de-mand and explore the latest technology to support it.

Evidence-based botanicals for healthy brain ageing: Solid-lipid curcumin case study Dott. Andrea Zangara, Director, NaturalPowerMeds Consulting

Exploring the development of vitamin D enriched mushrooms to support healthy ageing Fred Brouns, Emeritus Professor ‘Health Food Innovation’, Maastricht University

The Collagen Peptides story: the next chapter Dr Steffen Oesser, Director, Collagen Research Institut

Module 6B

New developments in gut health Gut health is coming to the forefront of health trends thanks to the latest research into microbiota. Hear the latest findings and explore ways to overcome the ongoing challenges around health claims for this category.

Moderator: Dr Volker Spitzer, VP Consulting & Strategic Innovation, analyze & realize

Shedding light on the latest research into microbiota and the impact on gut health Prof. Tim Spector, Genetic Epidemiology, Kings College London

Are there attractive claims on probiotics beyond the health claim regulation Dr Heike Stier, Senior Consultant, analyze & realize GmbH

Highlighting functional and novel foods based on prebiotic and probiotic ingredients Emma Schofield, Global Food Science Analyst, Mintel

16.00- 16.30

16:30- 17:00

17:00- 17:30

Module 7A

Solutions for weight management and food-related diseases The world is facing a food crisis with obesity, diabetes and other weight related diseases on the rise. Discuss if and how the food industry can move away from being the problem to providing the solution.

Tackling the weight problem: optimising foods for satiety Professor Peter Wilde, Food & Health Programme, Institute of Food Research

The role of protein, fibres and probiotics in weight management Garry J. Mendelson – Applied Nutrition Science Manager, DuPont Nutrition & Health

Overcoming technical challenges around reducing fat Dr Clara Talens, Researcher, AZTI Tecnalia

Module 7B

Enhancing products through packaging When it comes to marketing a product, the content is just one part of the offering. Ensure you are able to develop packaging that is attractive to the consumer and best reflects your brand.

Top trends in packaging Regina Maiseviciute Haydon, Global Food and Drink Analyst, Mintel

Sustainable options for beautiful packaging Marcel Keuenhof, European Packaging Manager, Wessanen

Innovative ways to incorporate compulsory labelling into package design

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Hi Europe & Ni

Modular Conference 2016 Day Three - Thursday 1 December 2016

11:00- 11:30

Module 8A

Reformulating for sugar reduction Sugar remains at the top of many consumers’ black list and with some countries considering implementing ‘sugar taxes’, the need for sugar alternatives grows. Explore the latest developments in sugar reduction and reformulation.

Overcoming technical challenges in sugar reduction Zafer Gezgin, Principal Scientist, Lucozade Ribena Suntory

Module 8B

Personalised Nutrition Consumers are becoming increasingly self-aware in their food and lifestyle choices. Learn how to tap into this new trend and open up a world of new product development.

Moderator: Will Chu, Science Editor, NutraIngredients and FoodNavigator

Explaining bio-hacking: is there a marketing opportunity for food companies? Johanna Tanhuanpää, Market Intelligence Specialist, Invenire

11:30- 12:00

12:00- 12:30

13:00- 13:30

13:30- 14:00

14:00- 14:30

Ultra Clean Label Sugar Reduction Alex Woo, Managing Director, W2O Food Innovation

Stevia improved: exploring the latest development in this natural sweetener

Module 9A

Clean Label 2.0 The clean label trend has graduated to the next level. Find out the latest developments and uncover new opportunities for clean label applications.

New opportunities for clean label John Madden, Head of Ingredients, Euromonitor

Doing more with less: combining clean label with functional foods Claus Bukbjerg Andersen, Category Manager - Cheese, Arla Food Ingredients

Developing targeted nutrition to manage metabolic diseases Sandra Einerhand, Founder, Einerhand Science & Innovation

Panel Discussion: Debating definitions of personalised nutrition • Representative for BASF • Dr Machiel Reinders, Senior Researcher Marketing

and Consumer Behaviour, LEI Wageningen University & Research Centre

• Jean Savigny, Partner, Keller and Heckman LLP • Gregory Dubourg, Founder & General Manager,

Nutrikeo

Module 9B

Exploring alternative proteins The demand for protein has increased rapidly as con-sumers see it as a healthy way to support weight loss amongst other things. It is also an essential, nutrient for life. With growing pressure on global resources, is the trend sustainable?

Sustaining the protein trend Kyra Teeken, Market Analyst, Innova Market Insights

Developing ‘free-from’ proteins Sara Petersson, Nutrition Analyst, Euromonitor

Clean label indulgenceSpeaker: Kevin Bael, Product Manager Specialty Rice Ingredients, Beneo

Correct at time of press. UBM reserves the right to make changes to the content and timing of the programme at any time

Focusing on protein qualitySenior representative, Arla Food Ingredients

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Q: Could you sum up your presentation at the Hi Europe conference 2016 in one sentence?

A: My presentation will elaborate on the nutritional requirements during the first 1000 days and demonstrate BASF’s position on the value of nutrition during this vulnerable life stage, which can shape the growth, development and long-term health of a child.

Q: Why are the first 1000 days of life so important? What is the potential impact on a person’s health later in life?

A: In recent years, knowledge about the importance of nutrition during the first 1000 days – thus from

conception up to the second birthday of the child - has increased significantly. A baby’s healthy growth, brain development and a strong immune system are highly dependent on the availability of energy and essential nutrients, adapted to the specific requirements of the baby.

In addition, emerging evidence shows that the foundation for a person’s lifelong health -including the predisposition to obesity and some chronic diseases- are largely set during the first 1000 days. It is important to find out more about the underlying mechanisms. For that matter, epigenetics, metabolic programming and microbiota-modulation during early life seem to be promising areas to explore further. A better understanding of the mechanisms and the nutrients involved will also allow developing concrete dietary advice for consumers in the future.

Q: What are the implications for F&B companies especially in infant nutrition? How could this change formulation going forward?

A: Human milk is the guiding principle for designing infant formulas and research in this field has paved the way for important innovation milestones such as the addition of long-chain polyunsaturated fatty acids (PUFA) or prebiotic oligosaccharides to infant formulas. Further scientific work (e.g. from microbiota research) will possibly uncover benefits of human milk components that have already been identified, but not yet fully understood in terms of functionality (e.g. Human Milk Oligosaccharides, HMOs).

Compositional changes in infant formulas reflecting these new findings are likely to happen in the future, again with the objective to narrow the nutritional gap between formula and breast milk. On the other hand, since the composition of infant formulas is highly regulated in many countries, establishing a new ingredient is not a “quick” activity and the industry needs to provide sound scientific evidence -both for safety and for efficacy- to apply for authorities’ permission. By ensuring consistent and uncompromising quality in both products and documentation, BASF aims at facilitating innovation processes at our customers.

Exclusive Speaker Interviewwith Marianne Heer, Scientific Marketing Manager Human Nutrition, BASF

Don’t miss out on Marianne Heer’s speaking session: ‘The first 1000 days: evaluating the impact on a person’s life’ , Module 5A | Nutrition for early life stages, on Wednesday 30th November, 12:00 - 12:30.

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Exclusive Speaker Interview

gy and essential nutrients, adapted to the specific

Are you looking to get the latest information on hot topics and key trends relating to the European and global food & beverage industry? Join us and expand your network with 100+ high-level decision makers from Europe’s leading F&B firms.

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