Food Protein innovation 2008

12 & 13 June 2008,

Rotterdam (Netherlands)

Conference programme

Thursday 12 June 2008

08.30 - 09.15 Registration

09.15 - 10.00 Welcome, Conference Overview

Ir. Gerard Klein Essink, Managing Director, Bridge2Food (Netherlands)

Strategy & Marketing Session
10.00 - 10.30 Global Protein Overview

Ir. Gerard Klein Essink, Managing Director, Bridge2Food (Netherlands)

A global overview of the developments in the consumption, marketing and production of food proteins in the food industry will be given. The growth in consumption of various food proteins will be indicated. Future trends of consumption of food proteins with specific health and nutrition or taste and texture is part of the presentation as well.

10.30 – 11.00 Refreshment break

11.00 – 11.45 Focus on innovative strengths

Dr. Michel Mellema, Team Leader Soy Beverages, Unilever R&D (Netherlands)

The number of different types of proteins, either as a different grade or fraction from an existing source, or as a new (usually) vegetable source, is quickly increasing. Consumer goods companies like Unilever try to judge the usefulness of these for their applications. This talk will be shed light on the major criteria, and case studies will be given some examples. Some of the technical intricacies that either block opportunities or create them will be discussed.

11.45 - 12.30 Food Proteins and Claims in the EU

Mr. Yves Goemans, Legal Director, Solae (Switzerland)

A status update on the legal and regulatory aspects for health and nutrition claims for vegetable proteins under the new EU Regulation; options, challenges and strategies for communication on health benefits of such ingredients for ingredient suppliers and food processors. A comparison of filings, requirements or granted claims with the US and other jurisdictions.

12.30 – 14.00 Lunch

Health & Nutrition Session
14.00 – 14.40 Weight management & satiety: the role and opportunities with milk proteins
Dr. Jan Steijns, Manager Health & Nutrition Affairs, Campina (Netherlands)

Dairy product intake has been found to be inversely associated with body weight control in observational and intervention studies. Various hypotheses have been developed and tested to explain this. Elevated protein intake has been shown to play a key role in body weight management through effects on satiety, thermogenesis, body composition and/or decreased energy-efficiency. The possible differential roles of casein and whey protein will be discussed.

14.40 – 15.30 Development and commercialization of protein-based health ingredients

Dr. Rob Beudeker, Business Unit Director, DSM Food Specialties (Netherlands)

Enzyme technology is a key competence of DSM. This technology is exploited in white biotechnology, pharma intermediates and in nutrition. Sequencing the genome of a number of favorite food grade micro-organisms revealed a lot of hidden treasures. This has led to the development of a.o. a toolbox of proteolytic enzymes. Some of these enzymes have been commercialized as such but others have been captively to develop a range of protein hydrolysates with health benefits. Examples will be shown of some recently launched products based on this technology.

15.30 – 16.00 Refreshment break

16.00 – 16.40 Protein digestion, absorption, metabolism and retention: aspects of efficacy and
physiological functionality

Dr. Fred. Brouns, PhD, Maastricht University, Faculty of Health, Medicine and Life Sciences (Netherlands)

16.40 – 17.30 Panel discussion Strategy and Health & Nutrition

Evening Programme

19.15 Departure by water taxi to Rotterdam Kop van Zuid

19.30 Conference Dinner in Odyssee Rotterdam restaurant (casual)

Friday 13 June 2008

Health & Nutrition Session (continued)
09.00 - 09.35 Sports nutrition: the importance of proteins

Dr. Rob Child, NutriSciences (UK)

Although the traditional focus of sports science has been to reduce dehydration and substrate depletion, exercise also poses additional problems for the athlete. Oxidative stress, mechanical and metabolic cellular injury and increased pathogen exposure also occur during exercise and have the potential to limit performance. The benefits of proteins for muscle and immune system function and tissue repair are being increasingly recognised, with factors such as composition, digestive characteristics and timing being key determinants of efficacy. Potential methods for exploiting the functional characteristics of different proteins to formulate more efficacious sports nutrition products will be discussed

09.35 – 10.10 Nutrigenetics and Nutrigenomics for personalized food

Dr. Begoña Casado, Research Scientist, Nestlé Research (Switzerland)

While traditional nutrition research has focused on providing nutrients to nourish populations, it nowadays deals with improving health of individuals through diet. Modern nutritional research is aiming at health promotion, disease prevention and performance improvement. Consumers respond differently to diet, depending on their genetic make-up, life style and environment. However, the reasons for this remain elusive. Personalised nutrition is the concept of adapting food to individual needs. Nutrigenomics and Nutrigenetics form the scientific basis for such concept. The long-term goal is to develop nutrition products according to needs and desired benefits of specific consumer groups, be they healthy, at risk or diseased; such as sportive, elderly, diabetic, obese or allergic individuals.

10.10 - 10.45 Nutritional benefits of pea protein and recent data on satiety markers
Ir. Cathy Signoret, Regulatory & Nutritional Support, Cosucra Groupe Warcoing S.A. (Belgium)
Pea protein, whilst not being one of the most well-known vegetable proteins, offers a great potential in terms of nutritional caracteristics. Its well-balanced amino-acid profile as well as its low content in anti-nutritional factors makes it the perfect ingredient for use primarily in general but also in dietetic foods. More recently, data on its potential on satiety markers have been released and will be presented at this conference.

10.45 – 11.15 Refreshment break

Texture & Taste Session

11.15 - 11.40 Meat-free: the challenges in front of the vegetable proteins
Mr. Gil Arbel, Strategic R&D Manager, Tivall (Israel)
The goal of creating meat-free foods that has the same appearance taste and texture as meat products is definitely a very ambitious one. Proteins technology and mainly vegetable proteins texturization has a major role in achieving that goal. What are the unique needs from vegetable proteins to fit to the meat analogues technology? What was achieved and what are the future challenges for that category?

11.40 - 12.15 Hidden functionalities of gelatine for enhanced texture and taste

Dr. Paul Stevens, Technical Service Manager, Rousselot (France)

Gelatine, recognized as one of the major texturizing agent for  the food industry has much more functionalities than just gelling power. In most food applications gelatine can play other important roles to enhance texture and taste. It mimics mouth feel in low fat products;  it immobilizes water in dairy products thus improving yield, spread ability and flavour release; due to its compatibility with other hydrocolloids it gives an opportunity to new textures, flavour release and heat resistance; as a barrier to oxygen its helps to preserve food; and last but not least gelatines play an important role in the trend to healthier food as a bulking agent to substitute sugar and to replace fat.

12.15 – 12.50 Global trends in the application of dairy proteins and future developments

Dr. John O’Connell, Research & Development Manager Dairy Proteins Specialist, Kerry Ingredients (Ireland)

Topics presented: Techno-functional versus physio-functional properties of dairy-proteins, new innovations in dairy ingredients, new technologies driving added-value dairy and novel application of existing dairy ingredients.

12.50 – 14.00 Lunch

14.00 – 14.35 Development of high performance potato protein fractions

Dr. Marco Giuseppin, Director R&D, Solanic (Netherlands)

An overview of the Solanic potato protein development will be presented. A novel large scale process for the isolation and fractionation of native potato proteins enabled Solanic to explore the use of fully functional potato proteins. The process resulted in a series of protein based ingredients that show a unique combination of protein functionalities, which open novel ways to create high added value applications. Several functionalities will be illustrated and put in the context of future applications and development potentials.

14.35 – 15.10 New opportunities of lupin protein

Mrs. Claudie Augereau, Sales & Product Manager, Lup’Ingredients (France)

An overview of the benefits when using lupin ingredients : lupin proteins have both functional and nutritional properties. The applications are mainly in the bakery sector as lupin proteins are complementary to cereals. There is a growing interest in 2 sectors : the dietetics and nutrional products (to enrich with proteins) and the gluten free sector (to improve organoleptical characteristics of tasteless and colourless products). Many other food applications use lupin ingredients : pasta products, cereals + vegetable mixes (nutritionnally excellent), salads, vegetable patés, dairy mixes (to emulsify), confectionery preparations (nut or almond paste, chocolate products), meat mixes, cosmetics. You will be provided updated information on : the functionalities of lupin proteins, the complementarity of lupin / soy / cereals proteins ; a way to answer the needs in diversified proteins ; how to support the gluten free market by offering milk free /  soy free / gluten free ingredients.

15.10 – 15.25 Refreshment break

15.25 Summary & Closure

FREE Pre-Conference Tour

Wednesday 11 June 2008

DSM Food Specialties, located in Delft ( The Netherlands) (approximately 30 minutes by car from Rotterdam), is inviting all conference delegates for a pre-conference tour to their Food Innovation Centre and centre of Fermentation Innovation on Wednesday 11 June. We are very gratefull for this gesture and openess!

Added value from a knowledge-intensive company DSM Food Specialities is a global supplier of advanced ingredients for the food and beverage industries, primarily manufactured with the aid of fermentation and enzyme technology. The products contribute in a major way to the success of the world’s favorite dairy, processed food, soft drink, fruit juice, alcoholic beverage and functional food brands. The strength of DSM Food Specialties’ technology base is that it covers all required disciplines from genetics and fermentation to application and nutrition. DSM is in a unique position to combine all basic disciplines and its broad expertise in biotechnology with nutritional market intelligence and consumer insights. With 1,400 employees active in 26 locations worldwide, DSM Food Specialties is a truly global player.

Programme

13.30 – 14.00 Welcome to DSM Food Specialties and the Food Innovation Centre
Trends & Developments in the food industry from the DSM perspective
14.00 - 14.45 Visit of Food Innovation Centre
14.45 - 15.30 Tour of Centre of Fermentation Innovation
15.30 - 16.00 Questions & Answers with refreshment break
16.00 - 16.30 Departure by bus from Delft to Rotterdam, Golden Tulip Conference Venue & Hotel
18.30 – 20.00 Welcome reception for all conference delegates in the bar of the Golden Tulip Rotterdam, Conference venue & hotel (casual)

DSM Food Specialties B.V.                Golden Tulip Rotterdam-Centre
Alexander Fleminglaan 1                   Leuvehaven 80
2613 AX Delft                                  3011 EA Rotterdam
The Netherlands                               The Netherlands
Tel: 0031 (0)15 2792685                   T: 0031 (0)10 413 4139
www.dsm-foodspecialties.com           www.designhotelrotterdam.com

Content & Network

This conference will bring together food and beverage manufacturers from various food industries, such as the bakery, dairy, meat, fish, ready meals, health foods, cereal, infant food, snacks, soups & sauces industries, as well as manufacturers of animal-based and plant-based proteins. To improve the networking opportunities, a cocktail reception and a complimentary dinner is included for all participants of the Conference.

10 Convincing reasons

• 1st Food Protein Network Conference
• Learn from key manufacturers and global protein ingredient manufacturers
• Market overview including drivers of the international protein market
• Update on food protein innovations in the area of health & nutrtition
• Learn about new innovations in texture & taste of food proteins
• Get new ideas for product diff erentation and development
  
• Proven strategies and tactics for marketing food proteins
  
• Excellent industry network opportunities
• Enjoy a free factory tour to the DSM Food Specialties facilities as part of the pre-conference programme
• Get to know the industry leaders

Who will attend?

This conference is designed for senior managers involved in or interested in gaining entry to food protein industry, including professionals involved in:
Research & Development | Innovation Management .| New Product Development | New Product Development | Food Engineering | Nutrition & Health Research | Business Management | Marketing & Sales

Food Manufacturing and Food Ingredient industries that can benefit from this conference include:
Health Food Companies | Bars Manufacturers | Health-food Companies | Food Ingredient Manufacturers | Food Processing and Packaging Manufacturers

International speakers

Unilever, Campina, Nestlé , DSM Food Specialties, Solae, Solanic, Kerry Ingredients, ADM Specialty Food Ingredients, NutriSciences, Rousselot, Cargill, Lup’Ingredients and Bridge2Food.

Sponsoring & Exhibition

This highly profiled industry event provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including: distribution of Promotion Materials, Cocktail Reception Lunch, Dinner.

To sponsor or exhibit at this conference, please contact Bridge2Food at +31 30 225 2060 or e-mail info@bridge2food.com

Conference Venue

Golden Tulip Rotterdam-Centre

Leuvehaven 80 T: +31 (0)10 413 4139
3011 EA Rotterdam F: +31 (0)10 413 3222
The Netherlands

I: www.designhotelrotterdam.com
E: inforotterdam@goldentuliphotelinntel.com

Location & Reservation

Golden Tulip Rotterdam-Centre is uniquely located at the bank

of the Maas and at the foot of the Erasmus bridge. This unique situation on the waterfront makes it ideal for a few days together away-from-it-all, for a meeting, for a meal or a reunion with family or friends, for organizing a party or a longer business stay in a professional ambiance. Golden Tulip Rotterdam-Centre offers you a magnificent view over the Maas and the Rotterdam skyline.

The hotel is perfectly situated for access to the metro. The metro station is right in front of the hotel and provides you with rapid access and connection to the most important conference centres, such as Ahoy, the WTC and the Doelen. You can park your car opposite the hotel in the parking garage “Erasmusbridge”. Room reservations should be made directly with the conference hotel T: +31 (0)10 413 4139, please quote the booking number. You will need to submit your credit card details to secure the room. Make your reservation as soon as possible!

Rotterdam - City of achitecture

As the largest port in Europe, Rotterdam is one of the most important drivers of the Dutch economy. While throughput operations and industry shift towards the sea, the inner city is blossoming as never before. Rotterdam continues to surprise everyone with its new architecture, festivals, sporting events, daring art and culture, trendsetting nightlife and increasing numbers of unique stores. Rotterdam is the second largest municipality by population in the Netherlands, after the capital Amsterdam. Rotterdam is situated on the banks of the river Nieuwe Maas (‘New Meuse’), one of the channels in the delta formed by the Rhine and Meuse ivers.Rotterdam attracts a great deal of international interest as a city of architecture. A few square kilometres of the city centre off ers a complete overview of what the twentieth century has produced in terms of modern architecture. Appealing examples of pre-war architecture include the Van Nelle Factory and the Huis Sonneveld. The innovative and adventurous period after the war is expressed in such structures as the Groothandelsgebouw, the Cube houses, the Kunsthal, the Luxor Theatre and the Erasmus Bridge.

I: www.vvv.rotterdam.nl/uk.

Speakers

Mr. Gil Arbel
Gil Arbel is the Strategic R&D Manager of Tivall Ltd., a leading manufacturer of meat free products worldwide. In his current role, Mr. Arbel is responsible for the development of new technologies and capabilities. Mr. Arbel started his career at Tivall 12 years ago as an R&D Technologist in the Strategic R&D Department. He is a co-inventor of the FVP – Fibrous Vegetable Protein technology which was invented and patented by Tivall. In 2000, Gil took an international assignment for 4 years as a Project Manager at Nestlé R&D Centers in the U.S.A and Switzerland, expanding his technological experience also to the areas of pet food and cereals extrusion. Mr. Arbel holds a B.Sc. degree in Food Engineering and Biotechnology as well as an M.B.A. degree from The Technion – Israel Institute of Technology.

Mrs. Claudie Augereau
Claudie Augerau holds a degree in Business Management from Rennes (Brittany, France) (1994). After having worked for one year as a teacher in Wales, she joined the Diana Ingredients group (food ingredients: dehydrated and liquid concentrates made from meat products and vegetables). In 1999, she joined Fromatis, dealing with cheese and dairy products as ingredients for the melting cheese industry. In 2003, Mrs. Augereau joined LUP’INGREDIENTS as Sales and Product manager, the lupin products activity of the TERRENA Group (1st co-operative group of France). LUP’INGREDIENTS is specialised in processing lupin seeds from the co-operative (Lupinus Albus) into food ingredients for the industry.

Dr. Rob Beudeker
Rob Beudeker holds a PhD in microbiology from the University of Groningen in The Netherlands and an MBA from the University of Rochster in the USA. He is Business Unit Director and currently responsible for all new product develop ment for human nutrition and food processing at the DSM Nutrition Cluster. He has been working in the area of food and feed ingredient innovation in different roles.

Dr. Fred Brouns
Fred Brouns obtained a PhD in Nutritional Physiology at the Maastricht University in The Nether lands. He is a global speaker in the field of Life Sciences and Nutrition. Dr. Brouns has 25 years experience in the field of life sciences and scientific and marketing aspects of health nutrition. He joined Wander Dietetics in The Netherlands in 1980 as head of the Department of Nutritional Sciences and Consumer Information. Later, in 1988 he joined Sandoz Nutrition ltd. in Switzerland in the function of Nutrition Research Manager, where he developed the Isostar Sports Nutrition concepts. From 1992 – 1999 he was head of the Novartis Nutrition Research Unit. Today he is Research Fellow and Nutritional Sciences Manager Europe at the Cargill- Cerestar R&D Center, Vilvoorde, Belgium. He has a guest research position at the Nutrition & Toxicology Research Institute, Dep. of Human Biology, Maastricht University (Netherlands).

Dr. Begoña Casado
Begoña Casado holds a degree in biology and a PhD degree in biochemistry in the proteomics field at Georgetown University (USA) and University of Pavia (Italy). She joined the Nestlè Research Center in Lausanne in September 2007 as Research Scientist. Currently she is working Nutrigenetics and Nutrigenomics using Omics technology. The Omic discovery technologies is applied at gene, protein and metabolite level in the context of nutrition and health with the potential to deliver biomarkers for health and comfort and, discover bioactive, beneficial food components.

Dr. Rob Child

Robert is a nutritional biochemist specializing in functional foods and nutraceuticals, and has held research positions at The Department of Medicine, Liverpool University; University College Chichester and London’s Kingston University. After gaining a PhD on free radical chemistry, he conducted Ministry of Agriculture Fisheries and Foods (MAFF) funded research on exercise and antioxidants and then went on to research nutritional requirements of elite athletes. He is still actively involved in clinical research trials on functional foods and nutraceuticals and has been published extensively in scientific journals, books and food industry magazines. He is an expert in UK and European regulatory affairs, medicines law and advertising functional foods. Dr Child is scientific advisor to the European Specialist Sports Nutrition Alliance (ESSNA) and the UK’s Health Food Manufacturers Association (HFMA).

Dr. Marco Giuseppin
Marco Giuseppin PhD holds a degree in biochemical engineering and microbial physiology. In 2000 he started at AVEBE and holds a position as CTO and is Director R&D of Solanic, a subsidiary of AVEBE. AVEBE is world leader in the processing of potatoes for various types of potato starches. Before that, he was employed for 20 years at Unilever Research Vlaardingen in The Netherlands, where he held various research and research management positions in the field of microbial biotechnology and fermented foods.

Mr. Yves Goemans
Mr. Goemans holds Master of Laws degree from the University of Louvain in Belgium. He joined the Protein Technologies division of Ralston Purina in Brussels in September 1983 as Junior lawyer and moved in the role of European Counsel, responsible for the legal and food regulatory affairs of Protein Technologies International in Europe. He moved to Geneva in November 2003 in the position of Legal Counsel, Europe for the European Headquarters of The Solae Company, leading its Legal and Regulatory Affairs department. Yves is Member of the Board of the European Food Federation (CIAA), Member of Food Protein innovation 2008, Conference 12 & 13 June 2008, the Board of the Belgian Food Federation (Fevia) and President of the European Vegetable Protein Association (Euvepro). Mr. Goemans has published various articles on the legislation of soya proteins in European food law.

Ir. Gerard Klein Essink
Gerard Klein Essink hold a MSc degree in Food Chemistry from Wageningen University in The Netherlands. He graduated in1988 and started his carreer at the Agricultural Politics Dept. of Wageningen University as EU manager of an EU project on the technical and economic aspects of chaptalisation of wine. He moved on from 1990 - 1998 various technical, marketing and business management roles at the global food starch company AVEBE, while he finished his MBA marketing education in 1995. He enjoyed the high tides of the Asian tiger economies working from the Singapore AVEBE office from 1994-1998. Business-to-consumer experience was obtained working for the meat-free Nestlé company Tivall as Vice-President Sales in various European markets. In 2002 he set-up PROSOY Research & Strategy, followed by Bridge2Food in 2008.

Dr. Michel Mellema
Michel Mellema, graduated from Wageningen UR (The Netherlands) with a degree in physical chemistry in 1996, where he also received his PhD in dairy physics in 2000. He started his business career with Unilever R&D Vlaardingen in working on product microstructure, working on frying performance (foaming, spattering, fat uptake) and micro encapsulation (complex coacervation, waxes). Currently he is working with the New Vitality Platform as a project leader Soy Drinks and clusterleader Fortified Drinks. Michel has written 12 articles in peer-reviewed journals, 5 book chapters and holds 4 patents.

Dr. John O’Connell
John O’Connell received his BSc. in University College Cork, Ireland. He then undertook a PhD postgraduate degree in the protein chemistry focussing on the colloidal stability of casein protein micelles. After completing his PhD, John took up a post doctorate position at NIZO Food Research in the Netherlands. The main areas of focus included the enzymatic modification of proteins to enhance their physico-chemical properties and the associative characteristics of proteins. John then joined a large Anglo Dutch food company as a research scientist in their corporate research centre working on the colloidal stability of protein based beverages. Since joining Kerry Group in 2003 John has worked in the long term development protein research group in Listowel, Co. Kerry. John is principal or co-author of over 25 manuscripts in peer-reviewed internationally renowned scientific
journals and has 5 chapters in scientifically edited books.

Ir. Cathy Signoret

Cathy Signoret graduated from the Technology University of Compiegne (France) in 1998. She has five years experience in the field of animal nutrition at Inzo°, branch of Union InVivo, Europe’s leading agricultural supplies buying consortium. In 2003, she joined Cosucra Groupe Warcoing, producer of chicory inulin and pea protein, where she is responsible for Regulatory & Nutritional Support.

Mr. Jan Steins

Jan Steijns studied Biology at Nijmegen University and did his PhD on plant flavonoids (biosynthesis, genetics, enzymology) at Utrecht University. He joined Campina in 1990. His  current position is Manager Health & Nutrition Affairs within Campina Innovation, Wageningen. He represents Campina in national and international precompetitive research on dairy and health and is a member of the ILSI Europe Scientific Advisory Committee. A major part of his research interest has been dedicated to the biological activity  of specific milk proteins and peptides.

Dr. Paul Stevens
Paul Stevens studied science at the University of Ghent (Belgium) and graduated in 1979. From 1979 till 1987 he was as researcher at the same University and obtained a PhD in Microbiology. In 1988 Dr. Stevens joined the Rousselot gelatine industry, first in process development, later on combined with responsibilities in quality control, quality assurance and production. Since 2005 Dr. Stevens is responsible for Technical Support to customers worldwide with a focus on confectionery with the sales/marketing/technical support department.