Free From Functional Food 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!


Thursday, 8th of June 2017



10.00 - 10.25 hrs. | Thursday, 8th of June 2017
Reception & registration of our participants

10.25 - 10.55 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Angel Cebolla Ramirez
11.00 - 11.25 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Joana Sokolnik
11.30 - 11.55 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Anabel Aragon
12.00 - 12.25 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Hamish Renton
12.30 - 12.55 hrs. | Thursday, 8th of June 2017
Challenges of producing high-quality free-from foods

The “free-from” foods continues to grow at fast rates meeting diets of those who are affected by food allergens and intolerances or are looking for healthier, safer options. However, for product formulators it can be a challenging task to develop products that taste or has the same characteristics as regular products. DSM provides a range of solutions for to reduce gluten-, sugar- salt-, lactose and acrylamide in food without compromising on taste.

Merel Roes
Global Business Line Manager Dairy
DSM Food Specialties B.V

Free From Functional Food Theatre
Merel Roes
13.00 - 13.25 hrs. | Thursday, 8th of June 2017
Innovación y Satisfacción de los consumidores intolerantes y alérgicos

Conocer las necesidades, escuchar y trabajar conjunta y continuadamente con los consumidores intolerantes o alérgicos es la base para poder ofrecerles las mejores soluciones para elaborar su dieta.


Directora de Relaciones con Asociaciones de Consumidores
Mercadona

Free From Functional Food Theatre
13.30 - 13.55 hrs. | Thursday, 8th of June 2017
A Diet Revolution

Alternatives are everywhere and it’s no longer just about ‘substitutes’. Free from foods (meat-free, dairy-free, gluten-free…) continue to grow, driven by flexitarianism and healthy lifestyle diets, and consumers are increasingly looking for clean labels, as well as ‘natural’ and healthy attributes. This presentation will look at consumers, markets and innovation, highlighting some of the key developments and potential future directions, including the impact of heirloom cereals, grain-free and raw foods, FODMAPs, and personalised nutrition (diet by DNA).

David Jago
Director of Innovation and Insight
Mintel

Free From Functional Food Theatre
David Jago
14.00 - 14.25 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Marta Capellas
14.30 - 14.55 hrs. | Thursday, 8th of June 2017
The Green Revolution. Understanding the rise of the veggie movement

Lantern, a leading Spanish innovation agency, will present highlights from its recent white paper, “The Green Revolution", a rigorous look at the 'veggie' movement in Spain and other parts of the world. Combining deep consumer research and experts' opinions, Lantern measures the penetration of different types of veggie diets and analyzes the driving factors behind this trend, marking the way for F&B companies, large and small, to re-think their offering and innovation efforts in order to surprise and delight veggie consumers around the world.

Jaime Martín
CEO, Founding partner
Lantern

Free From Functional Food Theatre
Jaime Martín
15.00 - 15.25 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
15.30 - 15.55 hrs. | Thursday, 8th of June 2017
The free-from trend : a growing and innovative market

Food consumption patterns are continuously evolving around the world. Since the link between food and health is well-known, the food industry has to deal with the consumer’s awareness on the role of his daily behaviour on his long-term health. More and more ingredients are not tolerated and not essential for food formulations, and this gives birth to a new trend: focusing on the rising ‘free-from’ market.

Nathalie Lévy
Consultant – Senior Project Manager
Nutrikéo

Free From Functional Food Theatre
Nathalie Lévy
16.00 - 16.25 hrs. | Thursday, 8th of June 2017
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 Functional Food Theatre
Lujan Soler

Friday, 9th of June 2017



10.00 - 10.25 hrs. | Friday, 9th of June 2017
Reception & registration of our participants

10.25 - 10.55 hrs. | Friday, 9th of June 2017
Recent developments in food allergen testing

Ronald Niemeijer is director global marketing food diagnostics at R-Biopharm AG. 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

Free From Functional Food Theatre
11.00 - 11.25 hrs. | Friday, 9th of June 2017
Challenges of producing high-quality free-from foods

The “free-from” foods continues to grow at fast rates meeting diets of those who are affected by food allergens and intolerances or are looking for healthier, safer options. However, for product formulators it can be a challenging task to develop products that taste or has the same characteristics as regular products. DSM provides a range of solutions for to reduce gluten-, sugar- salt-, lactose and acrylamide in food without compromising on taste.

Merel Roes
Global Business Line Manager Dairy
DSM Food Specialties B.V

Free From Functional Food Theatre
Merel Roes
11.30 - 11.55 hrs. | Friday, 9th of June 2017
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 Functional Food Theatre
Joana Sokolnik
12.00 - 12.25 hrs. | Friday, 9th of June 2017
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 Functional Food Theatre
Anna Gibert
12.30 - 12.55 hrs. | Friday, 9th of June 2017
A Diet Revolution

Alternatives are everywhere and it’s no longer just about ‘substitutes’. Free from foods (meat-free, dairy-free, gluten-free…) continue to grow, driven by flexitarianism and healthy lifestyle diets, and consumers are increasingly looking for clean labels, as well as ‘natural’ and healthy attributes. This presentation will look at consumers, markets and innovation, highlighting some of the key developments and potential future directions, including the impact of heirloom cereals, grain-free and raw foods, FODMAPs, and personalised nutrition (diet by DNA).

David Jago
Director of Innovation and Insight
Mintel

Free From Functional Food Theatre
David Jago
13.00 - 13.25 hrs. | Friday, 9th of June 2016
Gluten Free shopper Behavior

Main results from a Gluten Free Shopper Behavior Research based on more than 1.000 interviews.
Responsible for Collaborative Market Research platform called AECOC Shopper View in AECOC, where companies are able to join efforts to get a huge market research with a relative small investment.

Xavier Cross
Responsible for the AECOC Shopper View platform
AECOC

Free From Functional Food Theatre
Xavier Cross
13.30 - 13.55 hrs. | Friday, 9th of June 2017
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 Functional Food Theatre
Hamish Renton
14.00 - 14.25 hrs. | Friday, 9th of June 2017
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 Functional Food Theatre
Cristina Madrilley Pastor
14.30 - 14.55 hrs. | Friday, 9th of June 2017
A medicine for coeliac disease? Exit GF diet?

Scientist all over the world are investigating a possible cure for Celiac Disease. Does this mean that –in due time- the glutenfree diet will no longer be the (only) cure for Celiac Disease? From a patient perspective, Bianca Rootsaert, MD Celiac Association the Netherlands, describes several developments and its possible outcome for celiacs and NCGS.

Bianca Rootsaert
Director
Dutch Coeliac Society

Free From Functional Food Theatre
Bianca Rootsaert
15.00 - 15.25 hrs. | Friday, 9th of June 2017
Top concerns for the gluten free consumer

What’s top of mind when the gluten free consumer walks down the shopping aisles? The range and quality of gluten free foods has improved significantly in the last few years but there are still some issues which are causing concern. Address those concerns and get yourself a competitive advantage.

Sarah Sleet
Chief Executive Coeliac UK, Chair AOECS
AOECS

Free From Functional Food Theatre
Sarah Sleet
15.30 - 15.55 hrs. | Friday, 9th of June 2017
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.

Kathryn Miller
Head of Food Policy
Coeliac UK

Free From Functional Food Theatre
Kathryn Miller
16.00 - 16.25 hrs. | Friday, 9th of June 2017
Licensing and gluten free markets in Estonia and other Nordic-Baltic countries

Shining the light on untapped markets

Katre Trofimov
Member of the Board
Contact Person of Gluten Free Production and Crossed-Grain Symbol
Leader of HoReCa Workgroup
of Estonian Coeliac Society (ETS)

Free From Functional Food Theatre
Katre Trofimov

Prebooking form:


Prebooking form

Co-located with:




PARTNER LACTOSE FREE

ADILAC

Aili
PARTNER GLUTEN FREE

AOECS
PARTNER VEGAN

The Vegan Society

The Vegan Society
PARTNER ORGANIC

Demeter Organic
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Enterprise Europe Network