Conference Program

During the two-days trade event a parallel conference program will be organized in two theatres at the Exhibition floor:

Free From Food Theatre
Lactose Free and Ingredients Theatre


Our visitors are more than welcome to visit both programs, with more than 40 international speakers, free of charge. Please find the conference program below.


Nutritional Commitments in Nestle:
Free From Innovation Strategy


Nutrition, Health and Wellness Manager and Spokesperson for Nestle Spain since September 2012, leading the NHW Strategy and supporting all Businesses Units on specific NHW initiatives, projects and guidance.

Deep scientific knowledge in areas related to Nutrition, Food Technology and Science, Quality and Food Safety, Environmental Sustainability (including Life Cycle Assessments).

Anabel Aragon
Head of Nutrition, Health and Wellness
Nestle

Free From Food Theatre
Anabel Aragon
The adventure of a gluten free diet: new tools to avoid gluten exposure

It could be epic to avoid gluten exposure. We will show possible risks for inaccurate immunotoxic gluten detection and how to monitor gluten free diet with innovative practical tools.

Angel Cebolla Ramirez
CEO
Biomedal

Free From Food Theatre
Angel Cebolla Ramirez
Does a gluten free oat exist? What are the nutritional benefits of the oat in a gluten free diet?

Since 3 years ago approximately, we know that in the market we can find gluten free oat certified but unfortunatly we still find people, industry or legislation that do not know about it. It is important to update this information to all the involved sectors in other to improve the quality of products, diet and variety.

Lujan Soler
Nutrition, Communication and Food Safety Consultant
Lujan Soler

Free From Food Theatre
Lujan Soler
Gluten-free globally – market trends, challenges and opportunities

Free-from diets continues to be a fast growing trend, not only followed by coeliac patients, but also by the general health-conscious consumers. This presentation will overview the latest global and regional trends and developments, main challenges and opportunities facing gluten-free food market.

Joana Sokolnik
Senior Research Analyst
Euromonitor International

Free From Food Theatre
Joana Sokolnik
Gluten-Free, Where Next?

This presentation will look at the growth in gluten-free foods in key markets, and investigate the consumer and market drivers. It will explain why gluten-free foods have moved mainstream, key areas of innovation, and development opportunities for the future.

David Jago
Director of Innovation and Insight
Mintel

Free From Food Theatre
David Jago
The Future of the EU Free From market 2017-20

The issue of nutritional composition of Free From products, labelling challenges, the regulatory challenge, changes in consumer tastes, Brexit etc.

Hamish Renton
Managing Director
Hamish Renton Associates

Free From Food Theatre
Hamish Renton
Strategies for gluten-free bread improvement

Gluten-free bread production poses multiple challenges related with nutrition, sensory characteristics and shelf-life which can be addressed by formulation and processing, including biotechnology. Recent advances in these strategies will be reviewed.

Marta Capellas
food researcher
Universitat Autonoma de Barcelona

Free From Food Theatre
Marta Capellas
Situación actual del etiquetado sin lactosa

Reflexión sobre la situación del etiquetado sin lactosa en Europa y el papel que están jugando los diferentes actores implicados: los intolerantes a la lactosa, los fabricantes y la administración.

Oriol Sans
Presidente de ADILAC, Asociación de intolerantes a la lactosa España
ADILAC

Lactose Free and Ingredients Theatre
Oriol Sans
The Green Revolution. Understanding the rise of the veggie movement



Jaime Martín

Lantern

Free From Food Theatre
Jaime Martín
Challenges, Threats and Opportunities for the EU Lactose Free market

how it interacts with dairy alternatives – the lack of definitions and anyone to ‘police’ the category – threats in the form of lactose free pills etc.

Hamish Renton
Managing Director
Hamish Renton Associates

Lactose Free and Ingredients Theatre
Hamish Renton
Looking at the label and beyond

The current legislation make aware of many restaurants and food industry to adapt labelling in order to inform people who suffer food allergy or intolerance. In the last years many efforts were done about that, however there are some lacks which must be solved.

Dr. Izaskun Martín-Cabrejas
PhD in Food Safety Research and Food Security Department responsible of FACE
FACE

Free From Food Theatre
Lactose- and dairy-free global market - trends, prospects and opportunities

In terms of dynamic growth, the free from offering stands out in global health and wellness market. Its strong performance is mainly due to consumers perceiving such products as “healthful”. This presentation will look at development of lactose- and dairy-free food market globally, its key and prospect markets, best performing categories and future outlook.

Lidia Shuktomova
Research Analyst
Euromonitor International

Free From Food Theatre
Lidia Shuktomova
The story of the definition of the gluten free thresholds

  1. Why do we need gluten free thresholds?
  2. Chronology to have a regulation
  3. The current situation and its benefits

PhD in Food Technology by the University of Lincoln & Board member of our association, SMAP
Dr Anna Gibert
Doctor of Food Chemistry member of the board of association
SMAP - Celíacs de Catalunya

Free From Food Theatre
Anna Gibert
Gluten-Free, Where Next?

This presentation will look at the growth in gluten-free foods in key markets, and investigate the consumer and market drivers. It will explain why gluten-free foods have moved mainstream, key areas of innovation, and development opportunities for the future.

David Jago
Director of Innovation and Insight
Mintel

Free From Food Theatre
David Jago
Gluten Free shopper



Xavi Cross
Responsible for the AECOC Shopper View platform
AECOC

Free From Food Theatre
Xavi Cross
Two worlds collide: Free From versus Vegan

This looks at the huge growth we are seeing in Vegan and how the Vegan trend will play out in Free From, how far do the trends overlap, do they conflict and if so how do they conflict, which countries are likely to see further growth in the two trends and which are saturated.

Hamish Renton
Managing Director
Hamish Renton Associates

Free From Food Theatre
Hamish Renton
Caprabo's concern: consumers with a gluten free diet.

Caprabo as a grocery company socially responsible for the health and nutrition of its customers conducts an active listening to answer the people needs who require a gluten-free diet.

Cristina Madrilley Pastor
Corporate Social Responsability and Enviorment of Caprabo
Caprabo

Free From Food Theatre
Cristina Madrilley Pastor
El papel del médico en la intolerancia a la lactosa

La intolerancia a la lactosa afecta a una tercera parte de la población española. La dieta sin lactosa supone una mejoría en la calidad de vida y de salud del intolerante a la lactosa.

Dra. Eva Rodríguez
Asesora médica de Adilac
ADILAC

Lactose Free and Ingredients Theatre
Cristina Madrilley Pastor
Lfree – The sun is rising on a new lactose-free brand

AILI – Associazione Italiana Latto-Intolleranti Onlus (Italian Lactose-intolerant Association NPO ) – and ELLEFREE SRL are pleased to introduce you the first Italian, European and International Brand which identifies and certificates lactose-free or dairy-free products. A high social request has pushed for a new trademark to assist all people suffering from this food intolerance. The association, in its multi-annual experience, has always aimed at giving a real and effective help in this field. Lactose intolerant customers need quality, reliability, safety and awareness when buying food and drugs on the market. Lfree addresses this needs imparting different worth and value to its products.

Eleonora Zeni and Maria Sole Facioni
Head of Communications AILI, AILI’s president
AILI

Lactose Free and Ingredients Theatre
Cristina Madrilley Pastor
La microbiología industrial al servicio del pan sin aditivos



Mrs. Raquel Virto
Responsable Científico-Técnica
CNTA

Lactose Free and Ingredients Theatre
Lidia Shuktomova
Great tasting lactose-free dairy, with reduced sugar and improved texture

Learn how the perfect combination of lactase and yogurt cultures, coupled with technical insight to fine tune the production process, ensures great taste, increased texture and consistent quality of yogurt free from lactose or added sugar.

Katarzyna McCall
Global Marketing Manager for Fresh Dairy - Cultures & Enzymes
Chr. Hansen

Lactose Free and Ingredients Theatre
Katarzyna McCall

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Matchmaking

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NEW:
  • More Ingredients Exhibitors
  • Vegan Pavilion
  • Lactose Free Pavilion
  • Ireland Pavilion
  • Matchmaking and Buyer Program
  • Innovation Pavilion
  • Korean Pavilion
  • Portugal Pavilion
  • Finland Pavilion

SPONSOR

Aili
PARTNER LACTOSE FREE

ADILAC

Aili
PARTNER GLUTEN FREE

AOECS
PARTNER VEGAN

The Vegan Society

The Vegan Society

The Vegan Society Brazil
PARTNER ORGANIC

Demeter Organic
PLAN YOUR MEETINGS
Enterprise Europe Network
MEDIAPARTNERS

Alimarket

Retail actual

Tecnoalimen

Infohoreca