Time | Session Title | Speaker(s) | Theme(s) |
10:30 - 10:50 | Expert session The plant-based evolution: Innovation and sustainability | | |
10:50 - 11:20 | Company case study by Novonesis Novel health claims and consumer trends in functional foods | Julie Due Brødreskift, Head of Business Unit, Functional Foods, Novonesis Kristine Weirum, Head of Functional Foods Applied R&D, Novonesis
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11:20 - 11:40 | Expert session Consumer interest in healthy nutrition profiles | | |
11:40 - 12:10 | Company case study by Givaudan Sense Colour Redefining reformulation: Using natural colours as a tool to future proof product design and aid in crisis management | | |
12:10 - 12:30 | Expert session Transforming food: Innovative applications of 3D imaging technologies | | |
12:30 - 13:00 | Company case study by BotaBio Biomanufacturing empowering the food and nutrition industr | | |
13:00 - 13:30 | Panel discussion underwritten by Novonesis More than a gut feeling: The latest in metabolic health | Moderator: Kirstin Knight, Senior Content Editor, Fi Europe Nard Clabbers, Founder, NCNC Nutrition Consultancy Dr Susan Kleiner, Owner, High Performance Nutrition, LLC Elizabeth Thundow, Vice President, Kline + Company Dr Marjolijn Bragt, Programme Manager Nutrition for Optimal Health, Wageningen Food and Biobased Research
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13:30 - 14:00 | Company case study by ADM Empowering consumers on weight management journeys: Comprehensive solutions for life during and beyond GLP-1 treatments | | |
14:00 - 14:20 | Expert session Perfecting solutions in the protein transition: From scaling up to precision fermentation | | |
14:20 - 14:50 | Company case study by Angel Yeast Europe Microbial proteins assist in the transformation and sustainability of the food system | | |
14:50 - 15:20 | Panel discussion Future food: Harnessing tech for end-to-end innovation | Moderator: Rik Moors, Content Editor, Fi Europe Giulia Braghieri, Senior Director of Global B2B Business Development, NotCo Kathryn Peters, Head of Industry Relations, SPINS
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15:20 - 15:40 | Expert session Scientific developments for exceeding consumer expectations in texture & flavour of meat analogues | Ariette Matser, Senior Scientist sustainable food processing, Wageningen University & Research, Wageningen Food & Biobased Research
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15:40 - 16:00 | Expert session Emerging trends in microbiome research: Analysing human intervention studies on prebiotics, probiotics, synbiotics, and postbiotics | | |