Tuesday
Wednesday
Tuesday 28 May 2019
11:00 - 11:25 The future of clean label for food, drink and ingredient producers

 

This presentation offers a snapshot into which ingredients are incompatible with consumers aspirations for clean label food and drink, and which ingredients can the food industry use to replace these ingredients that consumers are keen to avoid. Clean Label continues to evolve, and means different things to different consumers, in different regions and in different categories, This presentation covers the top key clean label ingredient trends that the food industry will face in future years.


Mintel, Emma Schofield, Global Food Science Analyst

Tuesday 28 May 2019
11:30 - 11:55 What is acrylamide?

 

Royal DSM, a global science-based company active in nutrition, health and sustainable living will share their insights in acrylamide, a suspected carcinogenic substance that can occur in food (like snacks, cookies and infant nutrition).

 

Topics that will be discussed are:

What is acrylamide?

In which types of food can it occur

What are the developments in the regulatory space

What is the role of PreventASe®  in tackeling this challenge

 

 


DSM, Alex Sanchez, Distribution Manager

Tuesday 28 May 2019
12:00 - 12:25 The Future of Free from in Europe – the next 5 years

 

 

 

 

 


HRA Global, Hamish Renton, Manager Director

Tuesday 28 May 2019
12:30 - 13:00 Free from foods: global overview and trends

 

The presentation will provide Euromonitor International’s estimation of global sales by different categories of free from products, geographical differences and latest developments. It will also touch such points as new product development, gluten-free products and ancient grains together with a forecast for free from development.


Euromonitor International, Denis Afonin, Research Analyst

Tuesday 28 May 2019
13:00 - 13:25 Accreditation of Gluten Free establishments in Catalonia. Associació Celíacs de Catalunya

 

The “Gluten Free” Accreditation Project was born with the objective of increasing the number of venues that offer gluten-free menus, in order to resolve one of the problems of the coeliac collective.

The Catalonian Coeliac Society grants the "Gluten Free" accreditation to those venues that have a staff specially trained in the food production for coeliac people, both in the kitchen and in the service area, and aware of the responsibility to follow them rigorously.


Associació Celíacs de Catalunya, Cristóbal Pérez Sixto, Licensed in Food Science and Technology, member of Food Safety Department

Tuesday 28 May 2019
13:30 - 13:55 Relationship model of Mercadona with its suppliers for products suitable for intolerant and allergic

 

*      Experiencia profesional:

 

- Tras realizar tareas docentes, asistenciales e investigadoras desde el año 2000, formo parte de Mercadona. En ella hasta el año 2013 fui uno de los técnicos responsables del Departamento de Calidad donde fui responsable de la gestión de calidad de varias categorías de productos, así como de áreas como nutrición, celiacos, asociaciones de consumidores y gestión de accidentes.

- Desde Feb 2013 soy la Directora de Relaciones con Asociaciones de Consumidores.


Mercadona, Clara Medina , Director of processes with consumer associations

Tuesday 28 May 2019
14:30 - 14:55 Solving the gluten free oat dilemma

 

The rise in the perception of oats is remarkable. Less than a century ago oats were considered as an inferior cereal, only suited to feed livestock. Now we know oats are, like any wholegrain, an excellent source of dietary fiber, a source of B vitamins and vitamin E plus many minerals. Recent findings even promoted oats in the premier league of “superfoods” due to its phytochemical content. In addition to that oats are naturally gluten free, so became an important source for gluten free foods, with one major drawback: Due to cross contamination with gluten containing cereals like barley and wheat and the lack of a specific analytical method, assuring “gluten free” was very difficult for oats and oat products. The development of a new gluten testing method, based on a multiple antibody immunoassay and the emphasis on correct sampling and sample preparation methods opens new opportunities.      


R-Biopharm AG, Ronald Niemeijer, Director Global Marketing Food & Feed Analysis

Free From Functional Food Ingredients Exhibition