Thanks to all exhibitors and a high quality of visitors it was a succesfull edition in Stockholm!
See you next year in Barcelona!

Free From Insights

Free From Functional Food Expo 2018 - Mintel

European Millennials want more lactose-free cheese

There's a good opportunity for food manufacturers and retailers to tap into demand from younger European consumers, who are interested in new variants of lactose-free cheese. At least a quarter of cheese eaters in France, Italy, Spain and Poland think there aren’t enough low lactose/lactose-free varieties at supermarkets. It’s younger consumers, those aged 34 or under, who are more likely to be dissatisfied with the current lactose-free cheese offer. The same age-group is also more likely to believe that there isn’t sufficient low-lactose yogurt available either.
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Mintel
The Dairy-Free Boom

Alternatives are everywhere and it’s no longer just about ‘substitutes’. Lactose intolerance is one driver, but taste, health, ethics and the environment are key nowadays, and increasingly new products need to be positioned on these multiple platforms to achieve mainstream success.This presentation will look at consumers, markets and innovation, highlighting some of the key developments and potential future directions in dairy-free food & drink.

David Jago
Director of Innovation and Insight
Mintel

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David Jago
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

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David Jago
Herbarom – the natural brown colouring for glutenfree products



Anke Sach
Product Manager
Herbafood Ingredients GmbH

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Anke Sach
How to innovate in functional foods? Lessons from the past & Tips for the future

Do consumers really want healthy food? What to do with the increasing knowledge/data that is gained on nutrition and health? How and when to go to market? Who wins: marketing or technology? Could they go hand in hand? Looking back and forward together!

Jeroen Kiers
Food, Ingredient & Nutrition Consultant
JLK Nutrition

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Jeroen Kiers
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

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Katarzyna McCall
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

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Kathryn Miller

Co-located with:




GOLD SPONSOR

ABCD Nutrition

SILVER SPONSOR

ABCD Nutrition

BRONZE SPONSOR

BOCKER


PARTNER LACTOSE FREE

ADILAC

Aili
PARTNER COUNTRY


PARTNER GLUTEN FREE

AOECS
PARTNER VEGAN

Vegan
PARTNER ORGANIC

Demeter Organic
PLAN YOUR MEETINGS
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