Lactose Free Program

For all visitors there is FREE access to all conference sessions offering insights, market analyses, experiences, free-from food ingredient technology and industry views from top speakers. From Retail, Food Service, Catering, Coeliac Societies, Science, Suppliers and Trade.

The Free From and Lactose Free Conference Programs are your most successful recipes for knowledge, networking and business opportunities!

Please find the Lactose Free program from last edition in Amsterdam below.


10.00 - 10.25 hrs. | Thursday, 9th of June 2016
Reception & registration of our participants

Hall 5 - Lactose Free Theatre
10.25 - 10.50 hrs. | Thursday, 9th of June 2016
European trends and market developments in Lactose Free

Hamish Renton
Managing Director
Hamish Renton Associates

Hamish Renton Associates
Hall 4 - Free From Food Theatre
Hamish Renton
11.00 - 11.25 hrs. | Thursday, 9th of June 2016
Lactose-free: what is driving consumer preference?

Unlike most other European markets, in Finland lactose-free food and beverages are mainstream options, widely available in supermarkets and clearly listed in restaurant menus. Also in Colombia we see this trend. Why is this? What is driving consumer preference in these countries? And most importantly, what can we learn from it?

Jose Roseboom
Senior Marketing Communications Manager
DSM Food Specialties B.V.

DSM
Hall 5 - Lactose Free Theatre
Jose Roseboom
11.30 - 11.50 hrs. | Thursday, 9th of June 2016
How to sustain growth in Free From Lactose foods

Lactose Free Food sales in Western Europe are about to surpass the sales of North America. Maintaining this trajectory in the forecast period will depend on the efforts of players in Free From Lactose Food. Welcome to a data supported look at the how to reach tomorrow's Free From Lactose consumer.

David Hedin
Analyst of Food and Nutrition
Euromonitor International

Euromonitor International
Hall 4 - Free From Food Theatre
Hall 5 - Lactose Free Theatre
David Hedin
12.00 - 12.25 hrs. | Thursday, 9th of June 2016
Do the lactose intolerance people have more deficiences in micronutrients like calcium, vit D?

Which alternatives we can find in the market? Nutritional recommendations for a complete and variety diet.

Luján Soler
Nutrition and Healthy Food Consultant

Hall 5 - Lactose Free Theatre
Lujan Soler
12.30 - 12.55 hrs. | Thursday, 9th of June 2016
Design strategies and opportunities for lactose free products

The available design strategies to design lactose free product will be presented and discussed in the overall framework of the free from food.

Prof. Dr. Vincenzo Fogliano
Professor Food Quality and Design
Wageningen University
Hall 5 - Lactose Free Theatre
Vincenzo Fogliano
13.00 - 13.25 hrs. | Thursday, 9th of June 2016
Lactose-Free, Where Next?

This presentation will look at the development of lactose- and dairy-free food & drink in key markets, and investigate the consumer and market drivers. It will explain why dairy alternatives are no longer a niche, identify the hot-spots for innovation, and opportunities for the future.

David Jago
Director of Innovation and Insight
Mintel

Mintel
Hall 5 - Lactose Free Theatre
Hall 4 - Free From Food Theatre
David Jago
13.30 - 13.55 hrs. | Thursday, 9th of June 2016
We are the only mammals who drink milk when we are adults

Oriol Sans
President ADILAC
Asociación de intolerantes a la lactosa España

ADILAC
Hall 5 - Lactose Free Theatre
Oriol Sans
14.00 - 14.25 hrs. | Thursday, 9th of June 2016
Free from labelling according to EU legislation

The statutory provisions on 'free from'-labeling (eg. gluten-free and lactose-free) and an illustration about the limits of laws applicable to marketing texts.

Ellis van Diermen
Consultant
Précon Food Management

Precon Food Management
Hall 5 - Lactose Free Theatre
Ellis van Diermen
14.30 - 14.55 hrs. | Thursday, 9th of June 2016
Development and production of lactose-free dairy products

Lactose-free is growing from a niche offering into a product with mainstream appeal. Therefore, food manufacturers are looking for ways to ensure that their lactose-free product tastes at least as good as the regular product. In addition, food companies are working to broaden their lactose-free product range from the traditional plain milk into a wide range of dairy products (yoghurts, spreads, ice-creams, cheeses, etc). In this presentation it will be shown which role the versatile food enzyme lactase plays in creating high-quality lactose-free food products.

Marten Paasman
Global Business Manager
DSM

DSM
Hall 5 - Lactose Free Theatre
Marten Paasman
15.00 - 15.25 hrs. | Thursday, 9th of June 2016
Better tasting lactose-free: advancing from medical to lifestyle

The rapid growth in "free-from" foods is testament to a sizable consumer segment's continued hunger for healthier products. When it comes to dairy, lactose intolerance is the main medical reason some people avoid consumption. Lactose-intolerance in adulthood is in fact the norm for humans (as with other mammals). The high prevalence of tolerance to lactose in populations of nothern European descent represents a relatively recent variation in evolutionary terms. In contrast, the rates of lactose intolerance in the Middle-East, Asia and Africa can be over 90%. Fortunately, there are technological solutions to remove the offending lactose from dairy so that consumers need not miss out on the nutritional and taste benefits of dairy products.

Dr. Ross Crittenden
Senior Vice President - Research and Technologies
Valio

Valio
Hall 5 - Lactose Free Theatre
Ross Crittenden

10.00 - 10.25 hrs. | Friday, 10th of June 2016
Reception & registration of our participants

Hall 5 - Lactose Free Theatre
10.25 - 10.55 hrs. | Friday, 10th of June 2016
Better tasting lactose-free: advancing from medical to lifestyle

The rapid growth in "free-from" foods is testament to a sizable consumer segment's continued hunger for healthier products. When it comes to dairy, lactose intolerance is the main medical reason some people avoid consumption. Lactose-intolerance in adulthood is in fact the norm for humans (as with other mammals). The high prevalence of tolerance to lactose in populations of nothern European descent represents a relatively recent variation in evolutionary terms. In contrast, the rates of lactose intolerance in the Middle-East, Asia and Africa can be over 90%. Fortunately, there are technological solutions to remove the offending lactose from dairy so that consumers need not miss out on the nutritional and taste benefits of dairy products.

Dr. Ross Crittenden
Senior Vice President - Research and Technologies
Valio

Valio
Hall 5 - Lactose Free Theatre
Ross Crittenden
11.00 - 11.25 hrs. | Friday, 10th of June 2016
Lactose-free: what is driving consumer preference?

Unlike most other European markets, in Finland lactose-free food and beverages are mainstream options, widely available in supermarkets and clearly listed in restaurant menus. Also in Colombia we see this trend. Why is this? What is driving consumer preference in these countries? And most importantly, what can we learn from it?

Jose Roseboom
Senior Marketing Communications Manager
DSM Food Specialties B.V.

DSM
Hall 5 - Lactose Free Theatre
Jose Roseboom
11.30 - 11.50 hrs. | Friday, 10th of June 2016
How to sustain growth in Free From Lactose foods

Lactose Free Food sales in Western Europe are about to surpass the sales of North America. Maintaining this trajectory in the forecast period will depend on the efforts of players in Free From Lactose Food. Welcome to a data supported look at the how to reach tomorrow's Free From Lactose consumer.

David Hedin
Analyst of Food and Nutrition
Euromonitor International

Euromonitor International
Hall 4 - Free From Food Theatre
Hall 5 - Lactose Free Theatre
David Hedin
12.00 - 12.25 hrs. | Friday, 10th of June 2016
Free from labelling according to EU legislation

The statutory provisions on 'free from'-labeling (eg. gluten-free and lactose-free) and an illustration about the limits of laws applicable to marketing texts.

Ellis van Diermen
Consultant
Précon Food Management

Precon Food Management
Hall 5 - Lactose Free Theatre
Ellis van Diermen
12.30 - 12.55 hrs. | Friday, 10th of June 2016
Do the lactose intolerance people have more deficiences in micronutrients like calcium, vit D?

Which alternatives we can find in the market? Nutritional recommendations for a complete and variety diet.

Luján Soler
Nutrition and Healthy Food Consultant

Hall 5 - Lactose Free Theatre
Lujan Soler
13.00 - 13.55 hrs. | Friday, 10th of June 2016
Break
14.00 - 14.25 hrs. | Friday, 10th of June 2016
Lactose-Free, Where Next?

This presentation will look at the development of lactose- and dairy-free food & drink in key markets, and investigate the consumer and market drivers. It will explain why dairy alternatives are no longer a niche, identify the hot-spots for innovation, and opportunities for the future.

David Jago
Director of Innovation and Insight
Mintel

Mintel
Hall 5 - Lactose Free Theatre
Hall 4 - Free From Food Theatre
David Jago
14.30 - 14.55 hrs. | Friday, 10th of June 2016
Development and production of lactose-free dairy products

Lactose-free is growing from a niche offering into a product with mainstream appeal. Therefore, food manufacturers are looking for ways to ensure that their lactose-free product tastes at least as good as the regular product. In addition, food companies are working to broaden their lactose-free product range from the traditional plain milk into a wide range of dairy products (yoghurts, spreads, ice-creams, cheeses, etc). In this presentation it will be shown which role the versatile food enzyme lactase plays in creating high-quality lactose-free food products.

Marten Paasman
Global Business Manager
DSM

DSM
Hall 5 - Lactose Free Theatre
Marten Paasman
15.00 - 15.25 hrs. | Friday, 10th of June 2016
We are the only mammals who drink milk when we are adults

Oriol Sans
President ADILAC
Asociación de intolerantes a la lactosa España

ADILAC
Hall 5 - Lactose Free Theatre
Oriol Sans

Pre-registration:


Get your free badge!

Plan your meetings:


Matchmaking

Co-located with:




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
PARTNER ORGANIC

Demeter Organic
PLAN YOUR MEETINGS
Enterprise Europe Network
MEDIAPARTNERS

Alimarket

Retail actual

Tecnoalimen

Infohoreca