Daily free Conference Programs

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


1 - Free From Functional Food Theatre
2 - Lactose Free and Ingredients Theatre

Below you will find the conference programs and all speakers from the previous edition.

Wednesday, 16th of May 2018

10.00 - 10.25 hrs. | Wednesday, 16th of May 2018
Reception & registration of our participants
Free From
10:30 - 10:55 hrs. | Wednesday, 16th of May 2018
Bridging Free From Business between Italy and Sweden
The opportunities for Exports in the attractive Swedish Retail markets

His Excellency the Ambassador
Embassy of Italy in Sweden
11:00 - 11:25 hrs. | Wednesday, 16th of May 2018
Reduced sugar and fortified/functional beverages
The focus within health and wellness beverages is shifting towards naturally healthy and organic. However, reduced sugar and fortified/functional are still current and an increasing number of consumers are seeking low calorie drinks as well as drinks with added functional benefits. This presentation will overview the latest trends and opportunities within reduced sugar and fortified/functional beverages with the focus on Nordic and Baltic regions.

Olena Rogulis
Senior Research Analyst - Drin
Euromonitor International
11:30 - 11:55 hrs. | Wednesday, 16th of May 2018
How the Free-from/functional food market has evolved over the last three years
Evolution of the free-from/functional food over the last years in Sweden, with a focus on the grocery channel.

Henrik Espvall
Analytical Consultant
Nielsen Sweden
12:00 - 12:25 hrs. | Wednesday, 16th of May 2018
The Future of the European Free From Retail Market 2018-2023
Having been involved as a Retailer, Supplier and now Consultant to the Free From for nearly 20 years I have closely followed the EU and Global Free From market. This talk will look back at what the drivers of growth have been, what the future of the market will hold and the key challenges that Buyers and Supplier face in the future. I will pull out the hot categories that we should be focusing on, alongside the new and emerging routes to market beyond Retail eg foodservice, online and tech innovation.

Hamish Renton
Managing Director
Hamish Renton Associates
12:30 - 12:55 hrs. | Wednesday, 16th of May 2018
Growing online distribution of food, b-c and b2b, business opportunities and challenges it brings for the diverse businesses.
I will be concentrating on my personal journey, learning and failings, opportunities and threats for b-c and b2b, business opportunities and challenges online brings to the food suppliers nowadays.

Kateryna Leclerc
Founder, Keemat
Keemat, Online Retail
13:00 - 13:25 hrs. | Wednesday, 16th of May 2018
Enabling healthier and happier lives
As the largest food and beverage company in the world we feed millions of people all over the globe. We are well aware of the impact our products have on the wellbeing of many people, and we have our minds set to make the impact as good as possible. Therefore, we have for long been working on improving our products by removing less healthy ingredients like sugar, salt and saturated fat, and increase healthier ingredients like whole grains. I will talk about some of the challenges and opportunities that comes with working at a global multi-brand company that wants people to live healthier and happier lives.

Per Frank, PhD
Nordic Nutrition, Health and Wellness Manager
Nestlé Nordic
13:30 - 13:55 hrs. | Wednesday, 16th of May 2018
ICAs work on allergens - in the past, now and in the future
Retail meet allergic customers questions and demands daily. To answer questions and build up an assortment takes both interest in the allergic customer as well as knowledge about allergies and what could happen if it go wrong. ICA has during many years worked with education of store staff, product labelling and building up an assortment that meet the customers demands.

Christina Karlsson
Hållbarhetsstrateg Livsmedel, Leg dietist
ICA Supermarkets
14:00 - 14:25 hrs. | Wednesday, 16th of May 2018
What does ”May Contain” actually mean? International Coeliac Day (ICD)
Leaders of coeliac patient groups throughout Europe are calling on governments to ensure there is tighter control over the use of ‘May contain’ labelling in the food industry. Concerns are still being reported by many consumers over the reliability of such labelling and whether it can be trusted to determine whether a product is safe to eat.

To mark International Coeliac Day on Wednesday 16 May 2018, the Association Of European Coeliac Societies (AOECS) and its Member societies are coming together to raise awareness of the need for precautionary food allergen labelling legislation to improve the quality of life of coeliac disease sufferers.

Katre Trofimov
Board Member
Estonian Coeliac Society / AOECS
14:30 - 14:55 hrs. | Wednesday, 16th of May 2018
Threats and opportunities for European Vegan Food and Drink
Whilst Vegan has been established for many years its growth has surprised many, including Retail Buyers and Suppliers in established categories. With the influx of Venture Capital into this sector and the rush to develop and brand new meat free alternatives, the Vegan category is beginning to look like a modern day gold rush. I have been involved with Vegan for nearly 20 years, first assembling ranges as a Buyer, then as a Supplier and now as a Consultant. I will look at where the market has been, the foundation of its recent growth, consumer trends before looking at where the market will go and the key obstacles to its growth. Lastly I will highlight the key categories that will see the most intense NPD and competition in the coming years.

Hamish Renton
Managing Director
Hamish Renton Associates
15:00 - 15:25 hrs. | Wednesday, 16th of May 2018
Life quality enhancer for coeliac - From ideation to industrialization
Because unfortunate external gluten contaminations jeopardize the strictest gluten-free diet, a new innovative food complement enhances the life quality of coeliacs and non-coeliac sensitives in conjunction with their gluten-free diet. A journey from product ideation to industrialisation based on a research program led by ABCD nutrition with renowned French scientific institutes.

Alain Giffard
Strategic Advisor
ABCD nutrition
15:30 - 15:55 hrs. | Wednesday, 16th of May 2018
Free from and digestive health
Research activity on the effects of gut bacterial flora on health and wellbeing is greater than ever and the consumer awareness in the Nordics is taking off as well. Consumers of free from lactose, free from gluten, dairy alternatives and even meat substitutes often hope that these products will be easier to digest, have a lighter feel and improve general wellbeing. Many of these reasons overlap with the reasons for taking care of your gut microbial flora. Looking ahead, could increase interest in digestive health in the Nordics and Baltics be a future driver for innovation in free from in the Nordics and Baltics?

David Hedin
Senior Research Analyst
Euromonitor International
15:30 - 15:55 hrs. | Wednesday, 16th of May 2018
Milk alternatives
Benefits and challenges: a review on what kind of plant-based milk alternatives food industry has available at the moment. What are the challenges that food developers can have and examples of successful cases.

Mihaela Mihnea
ph.D. Competence Leader/ Sensory and Aroma
RISE Research Institutes of Sweden, Agrifood and
Ingredients
10:50 - 11:20 hrs. | Wednesday, 16th of May 2018
The need for innovation in lactase
Lactose free is one of the fastest growing segments in dairy due to its stand out health appeal. The fast-growing market creates new opportunities for dairy manufacturers but also drives the need for a faster, more efficient production process and increased capacity, requiring lactases with high purity and clean taste. Join the presentation to learn how the latest lactase innovations can help speed up your business growth.

Damiet Koenders
roduct Application Expert Dair
DSM Food Specialties B.V
11:30 - 11:55 hrs. | Wednesday, 16th of May 2018
Milk products without lactose
Valio has over 110 years of experience in dairy innovations. Valio was the first dairy company in the world to introduce lactose free milk in 2001 and is a true pioneer in lactose free products. This presentation will overview milk and lactose, lactose intolerance as well as history and technologies to produce lactose free milk.

Päivi Joki
Product Development Manager
Milks, Cooking and Protein
Valio
12:00 - 12:25 hrs. | Wednesday, 16th of May 2018
Reduced sugar and fortified/functional beverages
The focus within health and wellness beverages is shifting towards naturally healthy and organic. However, reduced sugar and fortified/functional are still current and an increasing number of consumers are seeking low calorie drinks as well as drinks with added functional benefits. This presentation will overview the latest trends and opportunities within reduced sugar and fortified/functional beverages with the focus on Nordic and Baltic regions.

Olena Rogulis
Senior Research Analyst - Drinks
Euromonitor International
12:30 - 12:55 hrs. | Wednesday, 16th of May 2018
Developing a Better Taste for High Protein Plants
The protein situation in Europe, actions to be taken, results already achieved, and expected final results.

Assoc. Prof Sven-Erik Jacobsen
Leader Research group on Tropical Crops/ Coordinator Proten2Food
University of Copenhagen
13:00 - 13:25 hrs. | Wednesday, 16th of May 2018
Plant Based Dairy - future prospects and direction for the Market
HRA Global has been involved in the category since the early years supporting Suppliers and Retailers. With the explosion of consumer interest and NPD in plant based dairy, the industry now has to deliver against greater expectations of nutrition, quality, taste and innovation. This talk will unpack the growth drivers of the category to date, identify the key challenges that Buyers and Suppliers face in continuing the growth and highlight where the hot categories for consumers.

Roseanna Evans
Lead Analyst
HRA Global
13:30 - 13:55 hrs. | Wednesday, 16th of May 2018
The first international lactose-free brand
In a situation where the consumer needs reliable information, food companies discover a new market nest and the public administration acts slowly. Adilac, Lactose intolerant Spanish association promoted in 2003 the creation of the first Spanish, European and international lactose free brand that identifies and certifies lactose-free products. In 2015, promoted the creation of LIGN, Lactose Intolerance Global Network platform that has expanded the lactose-free brand in some European countries and China.

Oriol Sans
Founding President
Adilac-LIGN
14:00 - 14:25 hrs. | Wednesday, 16th of May 2018
Global trends in lactose-free
The lactose-free market is expected to grow more than double the rate of overall dairy. Important indicators of growth in the industry are a greater penetration in the market, a greater number of innovative product launches and a wider product variety. Join the presentation to learn more about what this means for your dairy business, and how you can capture the opportunities.

Damiet Koenders
Product Application Expert Dairy Enzymes
DSM Food Specialties B.V
14:30 - 14:55 hrs. | Wednesday, 16th of May 2018
Clean & simple - natural brown colouring & texture for gluten free products
Get your benefit from the growth and importance of the gluten free market and be even more successful by using our natural texture solutions - Herbacel AQ Plus as as well as our natural brown colouring apple extracts Herbarom. With Herbacel AQ Plus and Herbarom we offer crucial ingredients that are ideal for plenty of applications in gluten free products. Herbarom shows exceptional colouring, improved freshness and flavour rounding qualities. Herbacel AQ Plus Apple - our multifunctional apple fibre has high water binding properties and even a small dosage has a benefit on your product.

Anke Sach
Product Manager
Herbafood Ingredients GmbH
15:00 - 15:25 hrs. | Wednesday, 16th of May 2018
Taste and Aroma at RISE
A walk through RISE-s work from the taste point of view for food industry regarding important topics as gluten-free, protein alternatives, salt reduction and foods for elderly.

Mihaela Mihnea
ph.D. Competence Leader/ Sensory and Aroma
RISE Research Institutes of Sweden, Agrifood and


Thursday, 17th of May 2018

10.00 - 10.25 hrs. | Thursday, 17th of May 2018
Reception & registration of our participants
Free From
10:45 - 11:15 hrs.
Recent developments in food allergen testing
Ronald Niemeijer is director global marketing food diagnostics at R-Biopharm AG and responsible for R-Biopharm’s marketing strategy in food analysis and the development and implementation of the company’s digital marketing and content marketing strategies. The presentation will give an overview of analytical methods commercially available and address the benefits and limitations of rapid analytical methods in food allergen testing. Trends in food allergen analysis will be discussed as well as the impact they may have.

Ronald Niemeijer
Director Global Marketing Food & Feed Analysis
R-Biopharm
11:30 - 11:55 hrs.
The Future of the European Free From Retail Market 2018-2023
HRA Global has been involved in the Free from market for nearly 20 years, supporting Buyers, Suppliers and others develop, market and export Free From products. We have been closely involved with and following the EU and Global Free From market since the early 2000s. This talk will look back at what the drivers of Free From growth have been, what the future of the market will hold and the key challenges that Buyers and Supplier face in the future. I will highlight the hot categories that we should be focusing on, alongside the new and emerging routes to market beyond Retail e.g. foodservice, online and tech innovation.

Roseanna Evans
Lead Analyst
HRA Global
12:00 - 12:25 hrs.
How the Free-from/functional food market has evolved over the last three years
Evolution of the free-from/functional food over the last years in Sweden, with a focus on the grocery channel.

Henrik Espvall
Analytical Consultant
Nielsen Sweden
12:30 - 12:55 hrs.
Life quality enhancer for coeliac - From ideation to industrialization
Because unfortunate external gluten contaminations jeopardize the strictest gluten-free diet, a new innovative food complement enhances the life quality of coeliacs and non-coeliac sensitives in conjunction with their gluten-free diet. A journey from product ideation to industrialisation based on a research program led by ABCD nutrition with renowned French scientific institutes.

Alain Giffard
Strategic Advisor
ABCD nutrition
13:00 - 13:25 hrs.
Why should your products have the Crossed Grain Trademark and how do we get it?
More and more companies are looking for using the Crossed Grain Trademark on their products. But what are the prerequisites for qualifying for using the brand and is it really worthwhile getting it? This presentation will give you the necessary knowledge about the licensing system, how you get the brand and some insights from the European markets about the consumer knowledge about the Crossed Grain Trademark.

Jesper Lindstrὂm
European Licensing System Manager, Sweden
Swedish Coeliac Association
13:30 - 13:55 hrs.
Licensing and gluten free markets in Estonia and other Nordic-Baltic countries. Shining the light on untapped markets
Gluten free certification - standards for the industry
Whilst EU-wide labelling legislation has made it much easier for people to identify safe foods and gluten free provision in restaurants is generally improving, maintaining standards and safety in gluten free production is key to providing assurances for consumers. This talk will look at what consumers want and how to achieve gluten free certification in a manufacturing environment.

Katre Trofimov
Board Member
Estonian Coeliac Society / AOECS
14:00 - 14:25 hrs.
High interest for gluten-free products in Sweden
Gluten-free products have become very popular and are chosen not only by people with coeliac disease. How has this changed the situation for the coeliac disease patients in Sweden? Are there any aspects specific for the Swedish market?

Margareta Elding-Pontén
PhD Chemistry
eldingponten.com
14:30 - 15:00 hrs.
More than vegan! - Labelling and Assessment for vegan products
The plant-based lifestyle is taking its space in the middle of society. A growing number of consumers is aware of the impact of their everyday food choices. The V-label is an internationally recognized quality seal for the labelling of vegan and vegetarian products and provides the necessary guidance for the consumers. The criteria of the V-label are clear, credible and transparent for consumers - this creates confidence in the products and transparency.

Alexandra Kirsch
ProVeg International
Ingredients
10:00 - 11:25 hrs.
The need for innovation in lactase
Lactose free is one of the fastest growing segments in dairy due to its stand out health appeal. The fast-growing market creates new opportunities for dairy manufacturers but also drives the need for a faster, more efficient production process and increased capacity, requiring lactases with high purity and clean taste. Join the presentation to learn how the latest lactase innovations can help speed up your business growth.

Damiet Koenders
Product Application Expert Dairy Enzymes
DSM Food Specialties B.V
11:30 - 11:55 hrs.
The first international lactose-free brand
In a situation where the consumer needs reliable information, food companies discover a new market nest and the public administration acts slowly. Adilac, Lactose intolerant Spanish association promoted in 2003 the creation of the first Spanish, European and international lactose free brand that identifies and certifies lactose-free products. In 2015, promoted the creation of LIGN, Lactose Intolerance Global Network platform that has expanded the lactose-free brand in some European countries and China.

Oriol Sans
Founding President
Adilac-LIGN
12:00 - 12:25 hrs.
Plant Based Dairy - future prospects and direction for the Market
HRA Global has been involved in the category since the early years supporting Suppliers and Retailers. With the explosion of consumer interest and NPD in plant based dairy, the industry now has to deliver against greater expectations of nutrition, quality, taste and innovation. This talk will unpack the growth drivers of the category to date, identify the key challenges that Buyers and Suppliers face in continuing the growth and highlight where the hot categories for consumers.

Roseanna Evans
Lead Analyst
HRA Global
12:30 - 12:55 hrs.
Milk alternatives
Benefits and challenges: a review on what kind of plant-based milk alternatives food industry has available at the moment. What are the challenges that food developers can have and examples of successful cases.

Mihaela Mihnea
ph.D. Competence Leader/ Sensory and Aroma
RISE Research Institutes of Sweden, Agrifood and
13:00 - 13:25 hrs.
Milk products without lactose
Valio has over 110 years of experience in dairy innovations. Valio was the first dairy company in the world to introduce lactose free milk in 2001 and is a true pioneer in lactose free products. This presentation will overview milk and lactose, lactose intolerance as well as history and technologies to produce lactose free milk.

Päivi Joki
Product Development Manager
Milks, Cooking and Protein
Valio
13:30 - 13:55 hrs.
Taste and Aroma at RISE
A walk through RISE-s work from the taste point of view for food industry regarding important topics as gluten-free, protein alternatives, salt reduction and foods for elderly.

Mihaela Mihnea
ph.D. Competence Leader/ Sensory and Aroma
RISE Research Institutes of Sweden, Agrifood and
14:00 - 14:25 hrs.
Global trends in lactose-free
The lactose-free market is expected to grow more than double the rate of overall dairy. Important indicators of growth in the industry are a greater penetration in the market, a greater number of innovative product launches and a wider product variety. Join the presentation to learn more about what this means for your dairy business, and how you can capture the opportunities.

Damiet Koenders
Product Application Expert Dairy Enzymes
DSM Food Specialties B.V
14:30 - 14:55 hrs.
Free from and digestive health
Research activity on the effects of gut bacterial flora on health and wellbeing is greater than ever and the consumer awareness in the Nordics is taking off as well. Consumers of free from lactose, free from gluten, dairy alternatives and even meat substitutes often hope that these products will be easier to digest, have a lighter feel and improve general wellbeing. Many of these reasons overlap with the reasons for taking care of your gut microbial flora. Looking ahead, could increase interest in digestive health in the Nordics and Baltics be a future driver for innovation in free from in the Nordics and Baltics?

David Hedin
Senior Research Analyst
Euromonitor International
15:00 - 15:25 hrs.
Clean & simple - natural brown colouring & texture for gluten free products
Get your benefit from the growth and importance of the gluten free market and be even more successful by using our natural texture solutions - Herbacel AQ Plus as as well as our natural brown colouring apple extracts Herbarom. With Herbacel AQ Plus and Herbarom we offer crucial ingredients that are ideal for plenty of applications in gluten free products. Herbarom shows exceptional colouring, improved freshness and flavour rounding qualities. Herbacel AQ Plus Apple - our multifunctional apple fibre has high water binding properties and even a small dosage has a benefit on your product.

Anke Sach
Product Manager
Herbafood Ingredients GmbH
15:30 - 16:00 hrs.
Vegan Dairy Applications
Learn about unique formulation challenges and new ways to use dairy flavours to improve the flavour of vegan applications.

Isabel Macedo
Senior Food Scientist - European Global Sensory Manager
Edlong

Free From Functional Food Ingredients Exhibition