◼ Current edition: Amsterdam
‘More information about the 2020 edition will be available here soon.’
Tuesday 28 May 2019



MHW is an app powered by an algorithm that makes personalized recommendations based on each user’s health profile. The MHW algorithm analyses and relates to personal health information 

-including cardiovascular health data, diets, food allergies and intolerances, personal choices on ingredients, and physical activity- nutritional values, and ingredients on the food labels.

My Health Watcher, Joan Gil, CEO

Tuesday 28 May 2019
11:00 - 11:25 Challenges and opportunities for the dairy sector


The dairy sector is facing a big number of challenges that are affecting to their business. The image of the product, the rising number of people lactose intolerant, animal welfare... But there are still many opportunities to push the category looking to the new consumers and focusing on the main characteristics of the product itself.

Lantern, David Lacasa, Lantern Partner

Tuesday 28 May 2019
11:30 - 11:55 Plant-based dairy alternatives: where are the opportunities?


Plant-based alternatives are eroding dairy’s market share in milk and yogurt and the competition is increasing. Joana will be talking about the opportunities for innovation within plant-based dairy, with a focus on Europe. She will present case-studies of successful brands, consumer insights and recommendations on how to connect to the trends and messages that consumers are looking for in this space.

New Nutrition Business is a global company that since 1995 has specialised in primary research and analysis of developments in the health, food and nutrition industry. New Nutrition Business provides practical and useable insights for food and beverage, ingredient and dietary supplement companies around the world.

The focus of Joana Maricato is on identifying the best strategies for commercializing nutrition science and advising on how to translate market trends into opportunities. Her experience on consumer and market research helps clients to create new products with health benefits. During the past years she has been involved in several projects with major food and beverage companies that resulted on entries in new market segments, implementation of insights toolkits, re-branding, brand portfolio expansion and acquisitions.

A graduate in biological sciences, Joana also studied marketing and business during her Master’s in Health Food Innovation Management in Maastricht University and her studies in the London School of Economics and Political Sciences.


New Nutrition, Joana Maricato, Market Research Manager at New Nutrition Business

Tuesday 28 May 2019
12:00 - 13:00 Debate: Lactose Free Market Update



Moderator: Daniel Giménez

Manager of Knowledge Management at the Public Health Agency of Catalonia
Currently, Manager of Knowledge Management at the Public Health Agency of Catalonia, where he promotes and manages knowledge, collaboration and learning among professionals. Member of the Spanish Society for Food Safety and Quality (SESAL).


Participant: Xavier Cros

Head of Shopper Knowledge AECOC
Currently responsible for the collaborative studies platform called AECOC Shopper View. The platform, with 6 years of life, analyses shopping behaviour of the shopper from different points of view and in different sales channels.


Participant: Ricardo Lemos

Regional Sales Manager Dairy South Europe at DSM
After a long career within the multinational manufacturer of dairy cultures and enzymes DSM, where he held different positions, is currently its Regional Sales Manager Dairy South Europe at DSM.


Participant: Christiane Tiebler

Quality control department ALDI

She is Certified Food Scientist with degree in Food Chemistry at the University of Hamburg and in Food Technology Science at the UAB.  She is one of the Quality Managers for the food division in ALDI Spain, responsible to ensure legal compliance, strict Aldi requirements and customer expectations with regard to the safety and quality of the products by implementing policies, strategies and methodology testing. 


Participant: Oriol Sans 

President ADILAC
He was diagnosed as lactose intolerant and he started devoting a great part of his life to studying and disseminating knowledge about this intolerance. In 2003 founded ADILAC, Lactose intolerants Spanish association, and is currently its president.

, , Organised by ADILAC

Tuesday 28 May 2019
13:00 - 13:25 Lactose free dairy - Natural goodness and great taste


The demand for lactose free alternatives continues to grow as consumer awareness of lactose intolerance increases all around the world. Lactose free products make dairy more accessible to a wider group of consumers and allow them to enjoy the nutritional benefits and good taste of milk. This talk will explain what is lactose and what is lactose intolerance, how is lactose free milk produced and what it’s benefits are.

Valio Ltd, Katri Hallamaa, PhD, Product Development Manager Snacks and Delicacies

Tuesday 28 May 2019
13:30 - 13:55 Dairy-Free, The Taste Challenges


An overview of the challenges facing developers moving towards dairy free and a spotlight on how we can address some of these issues. Focus on the Future of dairy and what we as developers can expect to be the next big challenges.

Edlong Corporation, Anne Marie Butler , Applications Manager

Tuesday 28 May 2019
14:00 - 14:25 Lactose Free – the future direction of the European market


Lactose-free is coming out from under the shadow of Dairy-free, and rapidly establishing itself as a separate mainstream consumer choice. We explore the evolution of the category and project forward looking at where the market is likely to go in the next five years, with a focus on growth and advice for brands.

HRA Global, Roseanna Evans, Senior Consultant

Tuesday 28 May 2019
14:30 - 14:55 Gut microbiome and its implications on nutrition: an insight on the role of gut microbiota in nutrients absorption


Gut microbiome is known to play a critical role in human health for its powerful immune boosting and its beneficial properties for gastrointestinal well-being. Our gastrointestinal tract hosts millions of bacteria, most of them being found in the gut. The diversity and balance of the gut microbiota play an important role in many processes related with digestion, such as fibers fermentation and nutrients absorption. Some beneficial microbes are crucial for the maintenance of the gut epithelium integrity and its intestinal barrier function, whose alteration can be related with gastrointestinal discomfort, intolerances and even with some diseases. I will talk about how taking care of the microbiome can be a helpful way of improving our health – both gastrointestinal and in many other ways.

Neglected Organ, S.L., Maria Tintoré, Chief Scientific Officer

Tuesday 28 May 2019
15:00 - 15:25 Covering the plant-based movement and Daiya’s approach to wellness – for humans and the planet


Bill is Daiya’s new Director of International Business.  He’s passionate about contributing to delivering plant-based foods that taste great, are healthy and sustainable and promote animal welfare.  His position at Daiya is the book-end to a 27-year career that began in foods with the Quaker Oats Company and was interrupted by 18 years in high-tech with Intel Corporation, where he served in various global roles.  

Daiya Dairy Free, Bill Bollengier, Director of International Business

Free From Functional & Health Ingredients Exhibition