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Nutraceuticals, or foods that deliver therapeutic or preventative health benefits, are predicted to continue growing over the next five years in tune with an ever expanding world-wide elderly population and growing consumer awareness. It is therefore not surprising to find an increase in the levels of market activity and opportunity for nutraceutical providers.

SMi's 6th Annual Conference on Nutraceuticals & Functional Foods will examine the latest in global market trends, consumer demands and expectations and the latest products to reach the market. This Conference will discuss the latest in regulatory guidelines, assessing both implementation and implication, together with a demographic study of the market including market drivers and shapers, an examination of commercially viable new products and the latest in nutritional applications and novel technologies.


A unique opportunity to learn from leading industry experts including:

Dr Manfred Eggersdorfer, Director, Research & Development, DSM Nutritional Products
Dr Sekhar Boddupalli, Vice President, Discovery, Galileo Pharmaceuticals
Dr Stephanie Blum, Group Manager, Nestlé
Fiona Angus, Business Manager, Nutrition, Sensory & Consumer Science, Leatherhead Food International
Dr Ute Obermüller-Jevic, Scientific Marketing Manager, BASF
Dr Fred Shinnick, Manager, Regulatory & Scientific Affairs, Cargill
Prof Colette Shortt, Science Director, Yakult
Dr David Mela, Lead Scientist, Weight Control, Unilever
Dr Paul Clayton, President-Elect, Forum on Food & Health, Royal Society of Medicine

The essential event on:

NEW PRODUCTS AND LATEST DEVELOPMENTS: Learn about the combination of bioactives, probiotics, phytochemicals and ingredients for weight control
CRITICAL ISSUES IN NUTRACEUTICAL PRODUCT DEVELOPMENT: Hear about the importance of ingredients and explore the latest safety issues in relation to nutraceutical products
PRODUCT FORMULATION AND TECHNOLOGIES: Understand how to deliver biological effectiveness from nutraceuticals and how to use genomics technologies in the development of safe and healthy foods
COMMERCIAL ISSUES: Assess the best practices for marketing a winning product on the nutraceutical market
KEY INDUSTRY PERSONNEL: Meet the leaders in the field, learn from their experiences and make valuable contacts

Conference programme

9:00 Chairman's Opening Remarks

Dr Guy Miller

Dr Guy Miller, Chief Executive Officer, Galileo Pharmaceuticals

9:10 MARKET OUTLOOK

Fiona Angus

Fiona Angus, Business Manager, Nutrition, Sensory & Consumer Science, Leatherhead Food International

  • General outlook of the functional foods and nutraceuticals industry
  • Recent product innovations
  • Consumer trends, including demographics, diets and healthcare concerns
  • Drivers of nutraceutical markets, including ageing populations, healthcare costs, prevention and cosmetic benefits
  • Future prospects
  • 9:50 GLOBAL EXPANSION OF FUNCTIONAL FOODS

    Fred Shinnick

    Fred Shinnick, Manager, Regulatory & Scientific Affairs, Cargill

  • Focus on customer solutions and collaboration
  • Worldwide knowledge and resources
  • Integration of scientific, regulatory, marketing, sales and operations
  • Portfolio of complementary ingredients and technologies
  • Customising activities to individual customer needs
  • Global examples
  • 10:30 Morning Coffee

    11:00 WHY THE DSHEA (DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT) IS KEY TO THE HIGH QUALITY AND SCIENCE-BASED NUTRACEUTICALS

    Joy Joseph

    Joy Joseph, Vice President, Technical Affairs, Pharmavite

  • Definition of a nutraceutical/dietary supplement
  • Benefits of nutraceuticals/dietary supplements
  • What constitutes good scientific support data?
  • Benefit/result of full implementation of the DSHEA
  • 11:40 FOODS OF THE FUTURE WITH EMPHASIS ON FOODS

    Prof Colette Shortt

    Prof Colette Shortt, Science Director, Yakult

  • Consumer demand for health enhancing foods
  • Functional foods
  • Advances in genetic modification
  • Nutrigenomics
  • Issues and challenges in ensuring health enhancing foods reach consumers
  • 12:20 Networking Lunch

    13:50 PROBIOTICS IN FUNCTIONAL FOODS

    Stephanie Blum

    Stephanie Blum, Group Manager, Nestle

  • Probiotics
  • Preclinical evidence
  • Efficacy in humans
  • Prevention or treatment?
  • Do we understand the mechanisms?
  • Safety
  • 14:30 ANTI-INFLAMMATORY BIOACTIVE DISCOVERY

    Sekhar Boddupalli

    Sekhar Boddupalli, Vice President, Discovery, Galileo Pharmaceuticals

  • Inflammation is fundamental to several chronic diseases
  • Plants are the richest natural repository of anti-inflammatory bioactives
  • Tapping the GRAS-able anti-inflammatory bioactives: unappreciated anti-inflammatory attributes
  • Galileo discovery platform: exploring functional similarities between plants and mammals
  • Pharmacology of nutrients: an overlooked aspect in product development
  • 15:10 Afternoon Tea

    15:40 COMBINATION OF BIOACTIVES - THE WAY NATURE WORKS

    Manfred Eggersdorfer

    Manfred Eggersdorfer, Director, Research & Development, DSM Nutritional Products

  • Molecular nutrition as a tool
  • Strategies for healthy nutrition
  • Network of nutritional components for different consumer needs
  • Potentials for the market
  • 16:20 PHYTOCHEMICALS AND HUMAN HEALTH

    Yongping Bao

    Yongping Bao, Senior Scientist, Institute of Food Research

  • Occurrence
  • Bioavailability
  • Anti-carcinogenic activity
  • Anti-virus induced cardiomyopathy
  • Mechanisms of action
  • Interactions with other nutrients
  • Future directions
  • 17:00 Chairman’s Closing Remarks and Close of Day One

    8:30 Re-registration & Coffee

    9:00 Chairman's Opening Remarks

    Paul Clayton

    Paul Clayton, President-Elect, Forum on Food & Health, Royal Society of Medicine

    9:10 A CHEESE THAT LOWERS BLOOD CHOLESTEROL

    Stephen May

    Stephen May, Chief Executive Officer, Angel Technology

  • The dangerous effects of cheese on blood cholesterol levels
  • Food regulations and the addition of sterols/stanols to products
  • Product manufacture
  • Clinical trials
  • Product marketing
  • 9:50 CARDIOVASCULAR DISEASE

    Paul Clayton

    Paul Clayton, President-Elect, Forum on Food & Health, Royal Society of Medicine

  • The high carb diet - an evolutionary perspective
  • HbA1c - the most heavily weighted risk factor yet?
  • HbA1c - a proxy for what?
  • Tri-cameral model of type 2 diabetes
  • Macro-nutritional approach
  • Pharmaco-nutritional approach
  • 10:30 Morning Coffee

    10:50 OBESITY, LOW-CARB BOOM AND VITAMINS

    Ute Obermueller-Jevic

    Ute Obermueller-Jevic, Scientific Marketing Manager, BASF Aktiengesellschaft, (BASF AG)

  • The increasing obesity burden
  • Market trends
  • Health benefits of vitamins in the obese
  • Do the obese require more essential vitamins?
  • Opportunities for new products
  • 11:30 ‘FUNCTIONAL’ FOODS AND INGREDIENTS FOR WEIGHT CONTROL AND OBESITY

    David Mela

    David Mela, Lead Scientist, Weight Control, Unilever

  • The opportunities for weight control foods and ingredients
  • Food composition and weight control (fats, carbohydrates, protein)
  • ‘Functional’ ingredient targets and examples
  • From ingredients to products – supplements vs foods
  • 12:10 Networking Lunch

    13:40 PRODUCT FORMULATION

    Ian Newton

    Ian Newton, Managing Director, Ceres Consulting

  • Novel extraction technologies to provide high quality actives
  • Product formulating to provide product stability
  • Bioavalability and delivering active ingredients cost effectively
  • Foods or supplements, the pros and cons
  • New technologies being employed in nutraceutical formulations
  • 14:20 IMPORTANT ISSUES FOR INGREDIENTS

    Stephen Boyd

    Stephen Boyd, Medical Director, Mannatech

  • Selecting from the expanding ingredient options
  • Ingredient quality and efficacy
  • Safety issues relating to nutritional products
  • ‘Natural’ vs ‘synthetic’
  • Effects of product processing on ingredients
  • Ingredient efficacy vs product efficacy
  • 15:00 Afternoon Tea

    15:20 THE USE OF GENOMICS TECHNOLOGIES IN THE DEVELOPMENT OF SAFE AND HEALTHY FOODS

    Stanley Brul

    Stanley Brul, Senior Scientist, Microbiological Control, Unilever-Bestfoods

  • Microbial food-borne pathogens and spoilage microorganisms
  • How do we prevent unwanted microbial growth in foods and manufacturing plants?
  • Re-emerging food-borne pathogens and chronic disease
  • Opportunities to study gut health and effects of functional biomolecules
  • Genomics of host-microbe interaction and implications for development of nutraceuticals and functional foods
  • 16:00 BEST PRACTICES FOR MARKETING YOUR NUTRACEUTICALS

    Katinka Abbenbroek

    Katinka Abbenbroek, Marketing Director, Lipid Nutrition, Loders Croklaan

  • The marketing planning process and creating a framework for your product
  • Targeting and segmenting your market
  • Exploration of marketing tools
  • Developing persuasive communication tools
  • Combing science and marketing for fast product development
  • Demonstrating the importance of clinical trials to establish product efficacy and gain scientific support
  • Distribution channel analysis and issues
  • Evaluating and controlling marketing programmes
  • Case study: Clarinol™
  • 16:40 CREATING BRAND AWARENESS – FLORAGLO LUTEIN

    Pedro Vieira

    Pedro Vieira, Marketing Manager, Kemin Foods

  • What is lutein?
  • Creating the brand
  • Communicating the message
  • Co-marketing
  • 17:20 Chairman's Closing Remarks and Close of Conference

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    Workshops

    Jurys Great Russell Street Hotel

    16-22 Great Russell Street
    London WC1B 3NN
    United Kingdom

    Jurys Great Russell Street Hotel

    HOTEL BOOKING FORM

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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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