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Gain an insight from the key industry speakers in the field

Prof Colette Shortt, Science Director, Yakult
Dr David Mela, Project Leader, Weight Management & Energy Metabolism, Unilever
Dr Chantal Cayuela, Head, Research Unit, Nutrition and Probiotic, Danone Vitapole
Dr Eduardo Schiffrin, Head, Food Immunology, Nestlé
Dr Wolfgang Schalch, Project Manager, Carotenoids, Roche-Vitamins
Helen Cowie, Nutritionist, GlaxoSmithKline
Sylvia Rowe, President & Chiefe Executive Officer, International Food Information Council
Dr David Madsen, Director, Scientific Affairs, Pharmavite
Gill Fine, Head, Food and Health, Sainsburys

A two day intensive conference which will help you:
FOCUS on regulatory matters
ASSESS reports on marketing trends
IDENTIFY the marketing challenges
DISCOVER recent developments in probiotics
GAIN INSIGHTS into the value of functional foods
ESTABLISH valuable industry contacts

Conference programme

8:30 Registration and Coffee

9:00 Chairman's Opening Remarks

Dr David Hughes

Dr David Hughes, Human Studies Co-ordinator, Senior Immunologist, Institute of Food Research

9:10 TODAY’S CHALLENGES

Mariella Haigh

Mariella Haigh, Principal Regulatory Advisor, Leatherhead Food International

  • EU legislation and proposals
  • Challenges for the EU accession countries
  • Advertising
  • Labelling and claims
  • Food safety
  • Novel food products

    Performance foods

  • 9:40 FUNCTIONAL FOODS

    Dr Margaret Ashwell

    Dr Margaret Ashwell, Director, Ashwell Associates

  • Separating the actual benefit of nutritional products from the euphoria surrounding them

    The Japanese Foshu example

  • The American NLEA and FDMA example

    Regulation of health claims in the EU

  • The UK Joint Health Claims Initiative

    The ILSI-Europe FUFOSE scheme

  • Enhanced function claims and reduced risk of disease claims

    Using ‘Markers of Exposure’ to indicate biological accessibility of active components

  • Recommended simple scientific framework for support dossiers

    Recommended broad framework for regulation of all claims

  • The Cowboys Charter

    Advice for the non-cowboys in the food industry for establishing a good reputation and educating the consumer

  • 10:20 CONSUMER RESEARCH SURVEY

    David Schmidt

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

  • Attitudes to functional foods
  • Awareness of benefits
  • Top foods perceived to benefit health
  • Ongoing need for consumer education
  • Consumer beliefs over personal health control
  • Recommended strategies for communicating with the consumer
  • 11:00 Morning Coffee

    11:20 HEALTHY FOODS FROM THE HIGH STREET

  • What is the retailer’s role in healthy eating?
  • Do functional foods a have a role in healthy eating?
  • What do consumers want in healthy eating?
  • How has Sainsburys responded to healthy eating challenges?
  • Gill Fine

    Gill Fine, Head, Food and Health, Sainsburys

    Sue Lockhart

    Sue Lockhart, Manager, Technical Innovation, Sainsburys

    12:00 TRENDS IN THE MARKET

    Dr Stephen Boyd

    Dr Stephen Boyd, Medical Director & Administrator, Mannatech

  • Supplements for proper nutrition
  • Health and performance ingredients
  • Size and demands of the baby boomer market
  • The obesity problem
  • Does Ginseng live up to its reputation?

    The numerous benefits of folic acid

  • Importance of Omega-3 and Omega-6 fatty acids for a healthy heart

    Antioxidants: new understandings concerning their benefits

  • 12:40 Lunch

    13:40 CREATING A NEW MARKETING PLATFORM

    Pedro Vieira

    Pedro Vieira, Marketing Manager, Kemin Foods Europe

  • Creating a category for new functional products
  • Sound science to substantiate product claims
  • Educating the consumer and the health professional
  • Marketing strategy
  • Different approaches, attitudes and challenges in different continents
  • Applying the new functional food to marketable products
  • 14:20 NEW DIRECTIONS

    Dr Joy Joseph

    Dr Joy Joseph, Vice President, Quality Control, Technical Operations and Product Development, Pharmavite

  • Consumer confidence
  • Sound science to substantiate product claims
  • Funding of research by big Pharma
  • Protection of intellectual property
  • 15:00 OVERVIEW

    Rosemary Brook

    Rosemary Brook, Director, Kaizo

  • Overview of the functional food market including consumer and regulatory environments
  • Increasingly discriminating consumers means that communicating health messages about food requires a complex and subtle marketing approach
  • The keys to successful business growth in the functional food market: from thorough understanding of consumers' motivations and behaviour to credible, independent health claims
  • The need for a balance between 'promote' and 'protect' (issues management) for food companies and their brands in a challenging consumer and regulatory environment
  • 15:40 Afternoon Tea

    16:00 MEETING THE INNOVATION CHALLENGE

    David Potter

    David Potter, Managing Director, DP Associates

  • Lessons from the market place - winners and losers
  • External and internal barriers - what are the real reasons for failure
  • Bureaucratic gridlock and the innovation trap
  • Key factors for success - practical and cultural
  • The Katalyst approach - a new approach for success
  • 16:40 THE CRISIS IN NUTRACEUTICAL SCIENCE

    Dr Paul Clayton

    Dr Paul Clayton, , Independent Consultant

  • Most micronutrient intervention studies fail
  • The crisis in consumer and legislator confidence
  • Is the science invalid? Or are we using the wrong scientific tools?
  • New concepts, new trial designs
  • Evidence-based healthcare
  • The way forward: evidence-based supplements and foods
  • 17:20 Chairman’s Closing Remarks and Close of Day One

    8:30 Re-registration and Coffee

    9:00 Chairman's Opening Remarks

    Anthony Bush

    Anthony Bush, Managing Director, CAMedica

    9:10 ‘FUNCTIONAL’ FOOD INGREDIENTS AND APPROACHES FOR WEIGHT CONTROL

    Dr Eva Kovacs

    Dr Eva Kovacs, Energy Metabolism Scientist, Unilever

  • Energy balance and weight control
  • How do diets work?
  • Reduced-fat foods and meal replacers
  • Food supplements and "functional" agents
  • Mechanisms of action

    Examples of proposed weight control ingredients

  • Issues for use of "functional" ingredients in foods
  • 9:40 CLA - A NEW INGREDIENT FOR FUNCTIONAL FOODS?

    Dr Parveen Yaqoob

    Dr Parveen Yaqoob, Lecturer, Human Nutrition, University of Reading

  • Reported effects of CLA on: Body weight and composition Cancer Immune system Cardiovascular disease
  • Are the claims justified?
  • 10:20 INTEGRATION OF BIOCHEMICAL SCREENIING AND CHEMICAL ANALYSIS FOR THE RAPID CHARACTERISATION OF BIOLOGICALLY ACTIVE FUNCTIONAL FOOD INGREDIENTS

    Prof. Hubertus Irth

    Prof. Hubertus Irth, Chief Scientific Officer, Kiadis

  • On-line coupling of HPLC-MS to biochemical assays
  • Real-time correlation of biochemical activity and molecular mass information
  • Identification of biologically active compounds in complex mixtures
  • Monitoring of product stability of functional foods
  • Discovery of novel active ingredients in functional food extracts
  • 11:00 Morning Coffee

    11:20 L-CARNITINE – PROSPECTS FOR A NEW INGREDIENT

    Dr Stefan Siebrecht

    Dr Stefan Siebrecht, Manager, Marketing Development, Germany & Scandinavia Nutrition, Lonzagroup

  • What is carnitine: what does it do and where is it found naturally?
  • The need for constant replenishment
  • Quality leadership and purity
  • GRAS and other recognition
  • Therapeutic properties
  • Present and potential product range
  • 12:00 WHEAT GERM PREBIOTICS

    Therese Hartmann

    Therese Hartmann, Project Leader, Multiforsa

  • BRN-process
  • Advantages of the process regarding maintenance of nutritional value and stability
  • Promotion of bifidobacteria in the intestine (in vitro and in vivo studies)
  • General health benefits of coldpressed wheat germs
  • Viogern®-containing products
  • Potential markets around the globe
  • 12:40 Lunch

    13:40 NATURE-IDENTICAL PRODUCTS

    Dr Wolfgang Schalch

    Dr Wolfgang Schalch, Project Manager, Carotenoids, Roche-Vitamins

  • Natural occurrence
  • Potential for reducing risk for cancer and cardiovascular disease
  • Potential mechanisms of action
  • Recent GRAS affirmation
  • Application to the food industry
  • Importance of nature identical products
  • 14:20 PROPHYLACTIC AND THERAPEUTIC OPPORTUNITIES FOR PROBIOTICS

    Prof Colette Shortt

    Prof Colette Shortt, Science Director, Yakult

  • Probiotics coming of age, definitions, scientific substantiation
  • Infant nutrition: allergy, natural defence
  • Gastro-intestinal health: IBS, diarrhoea prevention, inflammatory bowel disease, cancer
  • Women's health: vaginitis & urinary tract infections
  • Consumer demand
  • Barriers to innovation
  • 15:00 RESEARCH TRENDS IN PREBIOTICS AND PROBIOTICS IN EUROPE

    Dr Eduardo Schiffrin

    Dr Eduardo Schiffrin, Head, Food Immunology, Nestlé

  • Intestinal microbiota-host interactions
  • Influence of nutrition on intestinal microbiota
  • The probiotic concept Effect on disease prevention Benefits after antibiotic treatment Influence on immune status
  • The prebiotic concept Importance for the elderly Enhancement of immune responses
  • 15:40 Afternoon Tea

    16:00 THE CONCEPT OF NATURAL DEFENCES

    Dr Chantal Cayuela

    Dr Chantal Cayuela, Head, Research Unit, Nutrition and Probiotic, Danone Vitapole

  • The intestine: a major organ in the body’s defence system
  • Interaction of probiotics on intestinal function
  • Application to the case of Actimel® What is Actimel®?
  • Effect of Actimel® on the body’s natural defences
  • 16:40 SPORTS DRINKS

    Helen Cowie

    Helen Cowie, Nutritionist, GlaxoSmithKline

  • Key factors which affect sports performance
  • Rationale for the formulation of sports drinks
  • The efficacy / palatability barrier
  • Physiological considerations
  • Testing efficacy
  • Niche markets versus mainstream ones

    How sports drinks are used to satisfy need status in sports

  • 17:20 Chairman's Closing Remarks and Close of Conference

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    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

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