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!


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
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
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
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
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 Functional Food Theatre
David Jago
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
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
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
The Green Revolution. Understanding the rise of the veggie movement



Jaime Martín

Lantern

Free From Functional Food Theatre
Jaime Martín
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
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
Gluten Free shopper



Xavi Cross
Responsible for the AECOC Shopper View platform
AECOC

Free From Functional Food Theatre
Xavi Cross
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

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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

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Demeter Organic
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