Day 1 - 9th November 2010
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08.30 – 09.00
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Registration
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09.00 – 09.15 |
Welcome
Mr. Gerard Klein Essink, Managing Director, Bridge2Food (the Netherlands) |
Session 1: Consumers & retailing
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| 09.15 - 09.50 |
Trends in private label in Europe
Mr. Chris Anstey, Independant Consultant (United Kingdom)
- Review and forecast of developments in private label foods
- Important growth & decline categories
- Top 7 do's & dont's in private label partnerships
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| 09.50 - 10.25 |
Pulses in foods: an overview of global new product development activity (incl. patents)
Mrs. Lu Ann Williams, Director of Research, InnovaDatabase (the Netherlands)
- Global trends in application of pulses (peas, lentils, chick peas, faba beans) and
pulse ingredients
- Category developments in USA and Europe
- Innovation opportunities
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10.25 - 11.05 |
Networking morning break
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Session 2: Health & Convenience
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| 11.05 - 11.40 |
Pulse Nutrition and Health Research and opportunities for claims
Mr. Dr. Peter Jones,
Director, the Richardson Centre for Functional Foods and Nutraceuticals
(RCFFN) (Canada)
- Status of pulse nutrition and health research - focus on cardiovascular disease and diabetes
- Future research opportunities
- Potentials for health claims diabetes
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| 11.40 - 12.25 |
New research developments to breed for improved nutritional value of pea and faba bean seeds
Mr. Dr. Gerard Duc,
Director of Research, INRA-Dijon (France)
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Growing peas and faba beans in Europe and France
- New genetic data to breed for improved nutritional value
on pea seed proteins (composition, digestibility and reducing farvism risks)
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| 12.25 - 14.00 |
Networking lunch break
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| 14.00 - 14.35 |
Re-inventing the pulse category with taste & convenience
Mr. Ankan Linden, Taste Manager, GoGreen (Sweden)
- The Swedes and pulses: a long history
- Adding taste to the (pulse) category
- Taste challenges with new packaging and new concepts
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Session 3: Sustainability
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| 14.35 - 15.10 |
Leading Food Industry Trends in Sustainability - the example of Unilever -
Dr. Christof Walter, Research Manager Sustainable Agriculture, Unilever (UK)
- Unilever's sustainable agriculture strategy
- Food industry challenges for sustainable sourcing
- Challenges for the pulses value chain
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15.10 - 15.45 |
Networking afternoon break
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| 15.45 - 16.20 |
Substantiating Sustainability
Mr. Gord Kurbis, Director of Environment, Pulse Canada (Canada)
- Pulse life cycle analysis results: impact on soil, water and air quality
- Current food industry trends in measuring sustainability
- Industry challenges and ongoing sustainability projects
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| 16.20 - 16.45 |
Plenary discussion
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| 19.30 |
Conference dinner for all delegates & speakers downtown Amsterdam
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Day 2 - 10 November 2010
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Session 4: Industry developments
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| 09.00 - 09.35 |
State of the Pulse Industry: Developments around the world
Mr. Gordon Bacon, CEO Pulse Canada and Member of the Executive Board of CICILS-IPTIC (Canada)
- Trends in production and consumption dynamics around the world
- Global industry issues
- Crop Outlook 2011 and beyond
- Canada's Pulse Industry: A Global leader
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| 09.35 - 10.10 |
Future of pulses and pulse flours
Dr. Linda Malcolmson, Director of Special Crops, Oilseeds and Pulses
Canadian International Grains Institute (Canada)
- Pulse ingredient technology
- Functional properties of pulse flours and fractions
- Product opportunities
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| 10.10 - 10.50 |
Networking morning break
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Session 5: Technology innovations
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| 10.50 - 11.25 |
Product innovation with new technologies
Mr. Bruno Gehin, Global Market Development Manager, Roquette - Nutrition Business Unit - Lestrem (France)
- Dry legumes ingredients during XXth century consumption and applications
- Focus on yellow pea protein and latest innovations
- Application illustration
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| 11.25 - 12.10 |
New developments in milling technology: relevance for pulses
Ms. Eliana Zamprogna,
Head of Research and Development,
Division Grain Processing, Bühler AG (Switzerland)
- Technology review of milling opportunities
- New innovations in technology
- New applications
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| 12.10 - 13.30 |
Networking lunch break
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| 13.30 - 14.05 |
Innovation in processing peas into ingredients
Mrs. Margaret Hughes, Vice-President, Best Cooking Pulses (Canada)
- Market demands of North American food manufacturers
- Product innovations in pea flours and fractions in Canada
- Translating consumer demands into new products
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| 14.05 - 14.40 |
Off-flavors in vegetable protein ingredients and possible ways to control their formation
Ms. Laurice Pouvreau, Scientist, NIZO Food Research (the Netherlands)
- Origin and main types of off-flavors
- Strategies to prevent off-flavor formation
- Flavor profiling of vegetable protein ingredient, incl. an example of flavor masking
and flavor removal
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| 14.40 |
Plenary discussion
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| 15.00 |
Conference Closure
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