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Программа Vitafoods 2011

10 May 2011
08:30 - 09:15Registration
The Market for Functional Foods
09:15 - 09:50The functional foods market: key challenges and opportunities
Mr Matthew Incles, Leatherhead Food Research, UNITED KINGDOM
  • The current state of the market
  • Key drivers and trends
  • Challenges and opportunities
09:50 - 10:25Trends in consumer markets driving innovation in product development
Dr Thomas Henkel, InterMed Discovery GmbH, GERMANY
  • Trends in consumer markets driving innovation in product development.
  • The “All natural” requirements.
  • Implications for ingredient suppliers.
  • The regulatory environment is changing and continues to be challenging.
  • The application of Pharma R&D approaches to bridge the gap between market needs and innovation capabilities of the food industry.

11:45 - 12:05Morning Coffee and Networking
Appetite Control
10:45 - 11:20Meal size and energy intake in humans: a psychobiological perspective
Dr Jeff Brunstrom, University of Bristol, UNITED KINGDOM
  • Relationship between cognition and dietary control.
  • Explore ways in which cognition influences meal and portion size.
  • Theoretical development of foods that confer satiety and promote weight loss.
11:20 - 11:55The influence of food memories on energy intake and food choice
Dr Suzanne Higgs, University of Birmingham
  • The role that food memories play in meal size and food choice.
  • How food choices are guided by recall of past eating experiences.
  • Understanding how food memories are formed and implications for food product development.
11:55 - 12:30A best practice approach to prove effects of ingredients on satiety and food intake
Dr Harry Peters, Unilever, NETHERLANDS
  • Many feasibility and marketing issues drive choice for potential food/ingredient targets and claims generation and study costs are part of those.
  • Satiety, food intake and weight loss/maintenance are ALL consumer and health benefits.
  • High standards of quality of science and full and accurate reporting are needed.
12:30 - 13:05Evaluation of the effects of novel ingredients on satiety
Dr Roberta Re, Leatherhead Food Research, UNITED KINGDOM
  • Appetite control as a tool for weight management.
  • Satiating effect of novel ingredients.
  • Human intervention trials to assess efficacy of new product.

13:05 - 15:05Networking Lunch and Exhibition Visit
Gut Health & Immunity
15:05 - 15:40Whole kiwifruit confer gut health and immune benefits both directly and indirectly through prebiotic effects
Dr Juliet Ansell , Food and Plant Research, NEW ZEALAND
  • Demonstration of the prebiotic effects of kiwifruit.
  • Understanding the digestion of kiwifruit and how this contributes to its prebiotic effect.
  • Demonstration of changes to gut and mucosal immunology associated with consumption of kiwifruit.
15:40 - 16:15Healthy human gut microflora - A refined concept
Dr Hélène Alexiou, BENEO-Orafti, BELGIUM
  • Assessing the latest research on the importance of gut flora to a healthy digestive system.
  • Understanding how ingredients ‘home’ in on the intestines and demonstrating the successful results.
  • Managing the consumer transition to gut flora messaging and safety.

16:15 - 16:35Afternoon Tea and Networking
Gut Health & Immunity
16:35 - 17:10Probiotic and the gut host interaction
Dr Harro Timmerman, NIZO, NETHERLANDS

Full details to follow

17:10 - 17:45Intelligence activity and rapid response: the secret of a healthy gut
Prof Claudio Nicoletti, Institute of Food Research, UNITED KINGDOM
  • Structure and function of the intestinal immune system.
  • Antigen sampling in the gut.
  • Epithelial cell-immune cell interaction.
  • Host-bacteria interaction.
  • Rapid response to restore health.

11 May 2011
08:30 - 09:15Registration
Physical Performance
09:15 - 09:50Protein for physical performance
Prof Kevin Tipton, University of Stirling, UNITED KINGDOM
  • Protein nutrition is considered important for both resistance and endurance exercise performance.
  • Protein ingestion following resistance exercise stimulates muscle protein synthesis leading to increased muscle mass and strength.
  • Protein ingestion during endurance exercise is associated with increased performance, but the evidence is questionable.
  • Protein ingestion following intense training may improve recovery thus allowing improved training, leading to increased performance.
09:50 - 10:25Science and sports drinks for physical performance
Dr Gareth Wallis, Glaxo SmithKline, UNITED KINGDOM
  • The science of carbohydrate electrolyte solutions as a means to enhance physical performance is well established.
  • Recent scientific advances have led to the development of new nutritional approaches to enhance physical performance.
  • Different consumer groups participate in sport and exercise for many different reasons and their requirement for sport and exercise nutrition varies as a function of this.
  • Sports drinks have now been scientifically developed to target multiple consumer groups participating in a variety of sport and exercise contexts.
10:25 - 11:00Practically applying performance nutrition across sports
Ms Jeni Pearce, English Institute of Sport, UNITED KINGDOM
  • Practical example of applying Performance Nutrition at the elite level
  • Sports discussed include off shore sailing, distance rowing, marathon running, cricket, motor racing
  • Working in the elite sports environment and practical considerations
  • Relationships with supplement manufacturers
  • Linking with the 2010 IOC consensus statement on sports nutrition

11:00 - 11:20Morning Coffee and Networking
Mental Health
11:20 - 11:55Optimising brain development in older children and young adults and protecting the brain in head contact sports
Dr Rob Winwood, Martek Bioscience, UNITED KINGDOM
  • DHA and normal brain function.
  • Importance of supplementation in different stages of life.
  • Role of DHA protect the brain mild trauma obtained during head contact sports.
11:55 - 12:30Diet and cognitive function
Prof Louise Dye, University of Leeds, UNITED KINGDOM
  • Effects of nutrition on behavior/mood/wellbeing/cognitive function.
  • Long and short terms effects.
  • Scientific basis for product claims with particular relevance to current EFSA opinions in the area of Article 13 & 14 claims.
12:30 - 13:05Nutrition and aging - an impossible topic to study?
Prof David Benton, University of Swansea, UNITED KINGDOM
  • Diet impacts on the aging process throughout life.
  • The brain's development during childhood influences the chances of dementia in later life.
  • The shrinking of the brain begins early in adulthood and takes place over the rest of life.
  • There are many ways in which diet has been proposed to influence the aging process.
  • To date studies of the influence of nutrition have failed to reflect the time scale of the aging process.

13:05 - 15:05Networking Lunch and Exhibition Visit
Heart Health
15:05 - 15:40Diet and vascular health: can foods and nutraceuticals alter cardiovascular response to stress?
Dr Sheila West, The Pennsylvania State University, U S A
  • Clinical trials in cardiovascular nutrition have moved beyond simple measurements of fasting cholesterol and resting blood pressure.
  • Dysfunction of the vascular endothelium (the single cell layer lining blood vessels) is an important cardiovascular disease risk factor that is modifiable by diet.
  • Recent studies have examined the effects of foods and nutrients on cardiovascular responses to acute stress in the laboratory. 
  • This presentation will review recent clinical trials data on effects of spices, walnuts, pistachios, and omega 3 fatty acids from plant and marine sources.
15:40 - 16:15Maintaining heart health in light of EFSA opinions: bridging the gap from science to consumer
Dr Theodor Graser, DSM Nutritional Products Europe Ltd, SWITZERLAND
  • Heart health as a consumer priority.
  • Scientific evidence to substantiate a claim.
  • Opportunities for innovation in food product development.

16:15 - 16:35Afternoon Tea and Networking
Heart Health
16:35 - 17:10Cardio-metabolic risk - Is fat the big issue?
Dr Sheila West, The Pennsylvania State University
Prof Julie Lovegrove, University of Reading, UNITED KINGDOM
  • Incidence and implications of the increasing prevalence of metabolic syndrome on cardio-metabolic risk.
  • Impact of body fat and its distribution on metabolic risk.
  • Dietary strategies including the type and amount of dietary fat and carbohydrate on insulin sensitivity and cardiovascular risk.
17:10 - 17:45Cholesterol lowering properties of oats & barley (TBC)
Dr Birgitta Sundberg, Good Food Practice, SWEDEN

Full details coming soon.


Satellite Seminar Sessions

Please note: You can choose which individual sessions you wish to attend on Wednesday 11 May.

Beauty Foods
09:15 - 09:50Going beneath the surface: opportunities for nutricosmetics
Ms Ewa Hudson, Euromonitor International
  • Overview of the global trends shaping the sales of Beauty From Within  products within the global health and wellness
  • Regional differences in market performance
  • Beauty from within – impact of the regulatory changes in Europe
  • An insight into the future developments of nutricosmetics and some of the marketing challenges that lie ahead
09:50 - 10:25Collagen peptides in beauty foods: the Peptan™ case
Ms Veronique Fabien-Soule, Rousselot, FRANCE
  • Peptan™ bioactive peptides derived from collagen have a very specific amino acid composition. Those peptides have a direct effect on connective tissues such as skin.
  • Clinical studies have demonstrated that an oral intake of collagen peptides improve skin moisture level and skin suppleness resulting in a visible anti-age effect.
  • The actions of collagen derived peptides come from their capability to stimulate fibroblasts differentiation and to boost their collagen synthesis.
  • Examples from a large range of beauty food products using collagen will be presented such as drinks, dairy products, confectionery.
10:25 - 11:00Carotenoids and skin ageing
Dr Maxim Darvin, Universitaetsmedizin, Berlin, GERMANY
  • Furrows and wrinkles, the visible manifestation of skin ageing, can be the consequence of the action of free radicals.
  • Individuals with a high concentration of antioxidant lycopene in their skin presented less furrows and wrinkles in comparison to volunteers possessing a low concentration.

11:00 - 11:20Morning Coffee and Networking
Ingredients from Nature
11:20 - 11:55The economic uses of plants/fungi through investigating the chemistry of plants (TBC)
Prof Monique Simmonds, Kew Gardens, UNITED KINGDOM

The economic uses of plants/fungi through investigating the chemistry of plants, including traditional and modern ways of making extracts and the identification of novel compounds (TBC)

10:55 - 12:30Re-evaluation of the health benefit of traditional natural ingredients
Dr Martin Wickham, Leatherhead Food Research, UNITED KINGDOM
  • Understanding of the health benefit of food ingredients using novel investigative techniques
  • Re-evaluate of the benefit of traditional ingredients from nature.
  • A case study of the added health benefit of almonds.
12:30 - 13:05Natural preservatives from the sea 
Dr Jon Williams, Aquapharm, Business Development Director, UNITED KINGDOM
  • Opportunities and challenges associated with the development of preservatives from marine sources
  • Consumer demand for novel, natural sources of preservatives
  • Untapped potential of the marine environment
  • Navigating the current regulatory landscape

13:05 - 15:05Networking Lunch and Exhibition Visit
Food Allergy and Intolerance
15:05 - 15:40Building the evidence base for allergen labelling 
Prof Clare Mills, Institute of Food Research
  • Patterns and prevalence of food allergies across Europe and beyond
  • Threshold doses for allergenic foods, effects of processing and the food matrix
  • Implications for methods of analysis of allergens in foods
15:40 - 16:15Allergy risk evaluation of novel proteins and foods for human consumption
Dr Lars Poulson, University Copenhagen, DENMARK
  • No tests predict new allergies induced by proteins
  • Allergy risk evaluation takes its basis in existing allergies
  • A number of different methods are necessary to give the full picture of allergy risk

16:15 - 16:35Afternoon Tea
Food Allergy and Intolerance
16:35 - 17:10Managing allergen risks in functional foods
Rene Crevel, Unilever
  • General allergen management principles
  • Specific considerations for functional foods
  • Possible criteria for allergen management in relation to specific functional foods
17:10 - 17:45Food allergy. A complex social dilemma!
Prof Clare Mills, Institute of Food Research
Mr Tony Hines, Leatherhead Food Research
  •  Educating non allergy sufferers what living with food allergy is like
  • Combating the issues of allergy bullying
  • Appreciating that food allergy management is more that a label on a product
  • Delivering corporate social responsibility to a small but rising sector of the population
12 May 2011
Nutrition & Health Claims Regulation
11:00 - 11:10Welcome and Introduction 
Dr Paul Berryman, Leatherhead Food Research
11:10 - 11:40Setting the scene: where are we now?
Dr Mary Gilsenan, Leatherhead Food Research
  • An overview of developments in the implementation of the EU regulation on nutrition and health claims
  • An update of where are we to date?
  • Implementation uncertainties
11:40 - 12:10How to continue to communicate on the efficacy of products in health nutrition?
Dr Thomas Pauquai, Nutraveris, FRANCE
  • Reg. 1924/2006, a revolution for the communication in health nutrition
  • The health claim file from theory to practice, to know the rules to convince EFSA
  • The reasons for such a low success rate
  • Different strategies to communicate in health nutrition
12:10 - 12:40Nutrition and health claims in advertising
Mr Andy Taylor, ASA
12:40 - 14:00Networking Lunch and Exhibition Visit
14:00 - 14:40TBC

More details to follow.

14:40 - 15:20The North American market for dietary supplements: the regulatory environment and opportunities
Ms Anne Wilkie, Dicentra, CANADA
  • Market overview, Canada and the United States
  • Natural health products & dietary supplements: regulatory similarities and differences
  • Market access requirements in the United States and Canada
  • Opportunities for supplement suppliers
15:20 - 16:00Panel Discussion
Ms Kate Trollope, EU Food Policy
Dr Mary Gilsenan, Leatherhead Food Research
Dr Paul Berryman, Leatherhead Food Research
Dr Thomas Pauquai, Nutraveris, FRANCE
Ms Anne Wilkie, Dicentra, CANADA

More details coming soon.

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