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

Please find the Lactose Free and Ingredients program below.



Wednesday, 16th of May 2018



10.00 - 10.25 hrs. | Wednesday, 16th of May 2018

Reception & registration of our participants

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
Product Application Expert Dairy Enzymes
DSM Food Specialties B.V
Lactose Free and Ingredients Theatre


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
Lactose Free and Ingredients Theatre


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
Lactose Free and Ingredients Theatre

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, Phd
Leader Research group on Tropical Crops/ Coordinator Proten2Food
University of Copenhagen
Lactose Free and Ingredients Theatre


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
Lactose Free and Ingredients Theatre

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
Lactose Free and Ingredients Theatre

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
Lactose Free and Ingredients Theatre

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
Lactose Free and Ingredients Theatre

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 Bioscience
Lactose Free and Ingredients Theatre

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 Bioscience
Lactose Free and Ingredients Theatre


Thursday, 17th of May 2018



10.00 - 10.25 hrs. | Thursday, 17th of May 2018

Reception & registration of our participants

10.00 - 11.25 hrs. | Thursday, 17th 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
Product Application Expert Dairy Enzymes
DSM Food Specialties B.V
Lactose Free and Ingredients Theatre


11.30 - 11.55 hrs. | Thursday, 17th 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
Lactose Free and Ingredients Theatre

12.00 - 12.25 hrs. | Thursday, 17th 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
Lactose Free and Ingredients Theatre

12.30 - 12.55 hrs. | Thursday, 17th 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 Bioscience
Lactose Free and Ingredients Theatre


13.00 - 13.25 hrs. | Thursday, 17th 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
Lactose Free and Ingredients Theatre


13.30 - 13.55 hrs. | Thursday, 17th 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 Bioscience
Lactose Free and Ingredients Theatre


14.00 - 14.25 hrs. | Thursday, 17th 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
Lactose Free and Ingredients Theatre

14.30 - 14.55 hrs. | Thursday, 17th 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
Lactose Free and Ingredients Theatre

15.00 - 15.25 hrs. | Thursday, 17th of May 2018

lean & 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
Lactose Free and Ingredients Theatre