Home
overview
Increasing awareness of the relationship between diet and health, hectic modern day lifestyles, increasing life expectancy and the vast expense of healthcare are some of the factors contributing to the rapidly expanding nutraceutical and functional food markets, which present huge commercial potential world-wide.

Following the success of previous SMi conferences focusing on the emerging nutraceutical and functional food industry, Nutraceutical and Functional Foods will re-evaluate the issues involved in researching, developing and marketing new products, now that the industry has become more firmly established.

The conference will focus on key issues such as trends in functional ingredients, recent product developments, communicating information to the consumer, manufacturing solutions, the influence of legislation and regulation and how best to market novel products.

Why should you attend this event?

This comprehensive conference is organised and produced by SMi: we specialise in providing senior executives with timely, strategic and focused up to date information. SMi conferences are leading-edge business events offering delegates the opportunity to meet senior industry and government figures and seek their advice and opinions. The conference will of course also be an ideal opportunity for you to network with a focused and appropriate audience.

Please register now to guarantee your place at this important conference.

Conference programme

8:30 Registration & Coffee

8:30 Re-registration and Coffee

9:00 Chairman's Opening Remarks

David Schmidt

David Schmidt, Senior Vice President, Food Safety, International Food Information Council

9:10 MARKET OVERVIEW

Linda Gilbert

Linda Gilbert, President and General Manager, Health Focus International

  • Trends in consumer health and nutrition priorities
  • Differences and commonalities among international markets
  • Identifying your target consumer
  • Positioning and communicating to your target
  • Lessons learned from consumers about marketing functional foods and nutraceuticals
  • 9:40 TRENDS IN HEALTHY INGREDIENTS

    Dr Stephen Boyd

    Dr Stephen Boyd, Medical Director and Administrator, Mannatech

  • The expanding ingredient options
  • Omega-3 and Omega-6 fatty acids give a healthy heart
  • The numerous benefits of folic acid
  • Ginseng: a fashionable ingredient
  • Antioxidants: new roles in inhibiting cardiovascular disease and cancer
  • Nutritional lipids: addressing the obesity problem
  • 10:20 L-CARTININE: PROSPECTS FOR A NEW INGREDIENT

    Dr Stefan Siebrecht

    Dr Stefan Siebrecht, Manager, Marketing Development, Germany and Scandinavia Nutrition, Lonza

  • Safety and dosage for L-Carnitine
  • Target and consumer groups for L-Carnitine
  • New product applications
  • Summary of latest scientific studies
  • 11:00 Morning Coffee

    11:20 LUTEIN: AN INGREDIENT IN FUNCTIONAL FOODS

    Pedro Vieira & Dr Suzana Silva

    Pedro Vieira & Dr Suzana Silva, European Sales Manager, Foods,& Technical Services Manager, Kemin Foods

  • What is lutein?
  • Lutein and eye health
  • Lutein as a functional ingredient
  • Lutein in the USA: a case study
  • Awareness in Europe
  • Market positioning
  • 12:00 GASTROINTESTINAL HEALTH AND THE ROLE OF FRIENDLY BACTERIA

    Prof Colette Shortt

    Prof Colette Shortt, Head of Science, Yakult

  • Increasing consumer understanding of intestinal microflora
  • The health benefits of ‘good’ bacteria
  • The scientific basis for the beneficial effects of probiotics
  • Issues related to consumer education
  • Future opportunities for exploiting probiotics and prebiotics: novel uses
  • 12:40 Lunch

    14:00 SOYA PROTEIN: A QUALITY PRODUCT

    David Welsby

    David Welsby, Regional Director, Applied Technology, Protein Technologies International

  • Soya protein and heart health: an old story updated
  • Soya protein and some cancers: emerging indications
  • Women’s health: evidence of the impact of soya protein on bone density and hot flushes
  • The future for health claims
  • 14:40 FLAVONOIDS AND GLUCOSINOLATES IN FUNCTIONAL FOODS

    Prof Gary Williamson

    Prof Gary Williamson, Head of Phytochemicals, Institute of Food Research

  • What are flavonoids and glucosinolates?
  • Natural sources of flavonoids and glucosinolates
  • Effects on carcinogenesis
  • Effects on heart disease
  • Amounts in existing and enriched food
  • 15:20 Afternoon Tea

    15:40 PHYTOESTROGENS AND WOMEN’S HEALTH

    Dr Aedin Cassidy

    Dr Aedin Cassidy, Senior Scientist, Unilever Research

  • The role of phytoestrogens in promoting good health
  • Sources of phytochemicals: lignans and isoflavones
  • Using phytoestrogens to treat the symptoms of menopause
  • Phytoestrogens join the fight against cancer
  • The benefits of phytoestrogens in slowing osteoporosis
  • Importance of bioavailability
  • 16:20 THE IMPACT OF NUTRITIONAL GENOMICS ON THE FUNCTIONAL FOOD INDUSTRY

    Dr Sekhar Boddupalli

    Dr Sekhar Boddupalli, Vice President, Discovery, Galileo Laboratories

  • A new direction for genetic modification: overcoming world-wide resistance
  • A PR ploy or a genuine gain for consumers?
  • Using genetics to express or eliminate traits giving foods new nutritional qualities
  • ‘Output traits’ to provide healthier alternatives: healthier fats, higher solids potatoes etc.
  • Genetic manipulation vs. conventional methods of producing functional foods
  • Taking functional foods to the extreme: edible vaccines
  • 17:00 Chairman’s Closing Remarks and Close of Day One

    9:00 Chairman's Opening Remarks

    Prof Gary Williamson

    Prof Gary Williamson, Director, Phytochemicals, Institute of Food Research

    9:10 MANUFACTURING NUTRACEUTICALS AND FUNCTIONAL FOODS

    Dr Susie Rockway

    Dr Susie Rockway, Director of Scientific and Clinical Affairs, PharmaNutrients

  • Adherence to Good Manufacturing Practice (GMP)
  • Maintaining efficacy from start to finish
  • Ingredient traceability
  • New generation of ‘tailor-made’ ingredients
  • Quality assurance: what are the regulations?
  • Contract manufacturing: outsourcing becoming a popular option
  • 9:40 PRODUCT DEVELOPMENT: THE PATHWAY TO SUCCESS

    David Potter

    David Potter, Managing Director, D P Associates

  • Lessons from the marketplace
  • The key business development issues
  • The route to success
  • Changing the way we work
  • The Katalyst approach
  • 10:20 SUCCESSFUL MARKETING STRATEGIES

    Dr Martin Fuhrmann

    Dr Martin Fuhrmann, Manager, Market Development, Nutrition, Lonza

  • Informing and educating the customer is the key goal
  • Sponsoring and evaluating nutritional studies to define applications and efficacy claims
  • Direct information: brochures, newsletters, books
  • PR measures: articles, advertisements, sports events, conferences, information hotlines
    Maintaining a website dedicated to the product with links to customer sites
  • Establishing a trade mark to re-inforce quality image of marketing partners
  • Networking with marketing companies: for synergistic and consistent information and diversity in marketed products
  • 11:00 Morning Coffee

    11:20 BUILDING CONSUMER CONFIDENCE IN FUNCTIONAL FOODS

    Prof Ian Rowland

    Prof Ian Rowland, Professor of Human Nutrition, Northern Ireland Centre for Diet and Health, University of Ulster

  • Consumer wants and needs
  • Consumer perceptions of healthy foods
  • The importance of well-validated health claims
  • Proving efficacy and justifying health claims
  • Codes of practice for health claims: UK Joint Health Claims Initiative
  • 12:00 COMMUNICATING THE BENEFITS OF FUNCTIONAL FOODS

    David Schmidt

    David Schmidt, Senior Vice President, Food Safety, International Food Information Council

  • For consumers to have confidence in functional foods, communications about their benefits must be conveyed responsibly
  • Five years of attitude research with US consumers provide insights on how best to discuss benefits
  • Consumers trust can vary by type of product and other off-label information
  • Confusion in the marketplace may require guidelines for communicating emerging science
  • All stakeholders should participate in establishing guidelines based on sound science
  • 12:40 Lunch

    14:00 CASE STUDY: OATLIFE®

    Dr Peter Gloor

    Dr Peter Gloor, Division Manager, Functional Food Concepts, Multiforsa

  • Structure of beta-glucan
  • Health benefits of OATLIFE® (oat beta-glucan)
  • Possible range of applications
  • Communication: can we learn from the past?
  • The customer: key issues for communication
  • Puzzle pieces for success
  • 14:40 BUILDING A BUSINESS IN NUTRACEUTICALS

    Bob Jones

    Bob Jones, President and Chief Executive Officer, Functional Foods

  • Good science is a requirement but it’s not enough
  • Who needs it? Five questions to focus the marketing of your novel product
  • Picking the right market for your product development
  • The most important way to segment your target market
  • Developing products that meet the consumer needs you’ve identified
  • Connecting the dots: from product concept to sustainable sales
  • 15:20 Afternoon Tea

    15:40 NUTRITION MERGERS AND ACQUISITIONS: OVERVIEW

    Tom Clough

    Tom Clough, Managing Director, Health Business Partners Consulting

  • Insider and outsider activity report
  • Transaction trends and forecasts
  • Should you license or acquire?
  • Targeting candidates: who, why, how?
  • 16:20 CHANGES IN LEGISLATION

    Michael Baker

    Michael Baker, Director of Legal and Regulatory Affairs, The Proprietary Association of Great Britain

  • The borderline between foods and medicines
  • Co-ordinating the rules: EU proposals on food supplements and fortified foods
  • Advertising regulations: present and future
  • Herbal foods and medicines
  • The Joint Health Claims Initiative
  • 17:00 Chairman's Closing Remarks and Close of Conference

    +

    Royal Garden Hotel

    2-24 Kensington High Street
    London W8 4PT
    United Kingdom

    Royal Garden Hotel

    HOTEL BOOKING FORM

    Title

    SubTitle
    speaker image

    Content


    Title


    Description

    Download


    WHAT IS CPD?

    CPD stands for Continuing Professional Development’. It is essentially a philosophy, which maintains that in order to be effective, learning should be organised and structured. The most common definition is:

    ‘A commitment to structured skills and knowledge enhancement for Personal or Professional competence’

    CPD is a common requirement of individual membership with professional bodies and Institutes. Increasingly, employers also expect their staff to undertake regular CPD activities.

    Undertaken over a period of time, CPD ensures that educational qualifications do not become obsolete, and allows for best practice and professional standards to be upheld.

    CPD can be undertaken through a variety of learning activities including instructor led training courses, seminars and conferences, e:learning modules or structured reading.

    CPD AND PROFESSIONAL INSTITUTES

    There are approximately 470 institutes in the UK across all industry sectors, with a collective membership of circa 4 million professionals, and they all expect their members to undertake CPD.

    For some institutes undertaking CPD is mandatory e.g. accountancy and law, and linked to a licence to practice, for others it’s obligatory. By ensuring that their members undertake CPD, the professional bodies seek to ensure that professional standards, legislative awareness and ethical practices are maintained.

    CPD Schemes often run over the period of a year and the institutes generally provide online tools for their members to record and reflect on their CPD activities.

    TYPICAL CPD SCHEMES AND RECORDING OF CPD (CPD points and hours)

    Professional bodies and Institutes CPD schemes are either structured as ‘Input’ or ‘Output’ based.

    ‘Input’ based schemes list a precise number of CPD hours that individuals must achieve within a given time period. These schemes can also use different ‘currencies’ such as points, merits, units or credits, where an individual must accumulate the number required. These currencies are usually based on time i.e. 1 CPD point = 1 hour of learning.

    ‘Output’ based schemes are learner centred. They require individuals to set learning goals that align to professional competencies, or personal development objectives. These schemes also list different ways to achieve the learning goals e.g. training courses, seminars or e:learning, which enables an individual to complete their CPD through their preferred mode of learning.

    The majority of Input and Output based schemes actively encourage individuals to seek appropriate CPD activities independently.

    As a formal provider of CPD certified activities, SMI Group can provide an indication of the learning benefit gained and the typical completion. However, it is ultimately the responsibility of the delegate to evaluate their learning, and record it correctly in line with their professional body’s or employers requirements.

    GLOBAL CPD

    Increasingly, international and emerging markets are ‘professionalising’ their workforces and looking to the UK to benchmark educational standards. The undertaking of CPD is now increasingly expected of any individual employed within today’s global marketplace.

    CPD Certificates

    We can provide a certificate for all our accredited events. To request a CPD certificate for a conference , workshop, master classes you have attended please email events@smi-online.co.uk

    Event Title

    Headline

    Text
    Read More

    I would like to speak at an event

    I would like to attend an event

    I would like to sponsor/exhibit at an event

    SIGN UP OR LOGIN

    Sign up
    Forgotten Password?

    Contact SMi GROUP LTD

    UK Office
    Opening Hours: 9.00 - 17.30 (local time)
    SMi Group Ltd, 1 Westminster Bridge Road, London, SE1 7XW, United Kingdom
    Tel: +44 (0) 20 7827 6000 Fax: +44 (0) 20 7827 6001
    Website: http://www.smi-online.co.uk Email: events@smi-online.co.uk
    Registered in England No: 3779287 VAT No: GB 976 2951 71




    Forgotten Password

    Please enter the email address you registered with. We will email you a new password.