2024 Conference programme

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Steered by a prestigious committee, NutrEvent offers a comprehensive programme dealing with the latest market trends and R&D innovations in Food, Human and Animal Nutrition. Structured around 3 tracks, the conference sessions bring together international experts to discuss current innovation stakes and provoke conversations that matter for players in food supplements, finished food products and animal nutrition.

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SPOTLIGHT SESSIONS

DAY 1 - Tuesday, October 1^st, 2024

11:00 AM
12:30 PM

Gut health and beyond: Evidence and acceptance of gut microbiome as a key to prevention and health

The importance of dietary choices in disease prevention and health promotion is growing clear. More particularly, gut microbiome has been investigated by researchers as a key factor in many health aspects.

Besides the known effects on gut, how do microbiome interactions influence the rest of our metabolism and what are the main impacts? What are the latest scientific discoveries on gut microbiota? How can nutritional interventions targeting gut health mitigate chronic conditions and inflammation? How can we keep our second brain healthy and how can personalised nutrition participate in making the “food as medicine” approach a reality?

Moderator: Nard Clabbers, Thought leader in personalised nutrition, NCNC Nutrition Consultancy

Marjolijn Bragt, PhD, Programme Manager Nutrition for Optimal Health, Wageningen Food & Biobased Research
Timothy Swartz, PhD, Scientific Program Director, Integrative Phenomics
Femke Hoevenaars, PhD, Principal Scientist Nutritional Physiology & Metabolism, TNO
Francesco Asnicar, PhD, Postdoctoral Researcher, Segata Lab - Department CIBIO - University of Trento

5:15 PM
6:15 PM

The outlook for food and nutrition investment in 2024: Key trends and what to expect for 2025?

In this session, industry experts will analyse current trends and emerging opportunities in food and nutrition investment. Key trends, market dynamics, and regulatory considerations shaping the industry’s growth trajectory will be discussed.

What scientific innovations are driving investment interest and how do they address global health and sustainability challenges? What are the key factors influencing decisions in emerging areas such as functional foods, personalised nutrition, and sustainable agriculture? What are the implications of current trends for future investment opportunities and market dynamics in 2025?

Moderator: Ariane Voyatzakis, Innovation Manager, Ania

Ivan Farneti, Managing Partner, Five Seasons Ventures
Eva Everloo, Senior Analyst, PeakBridge VC
Raphael Sars, Investment Associate AgriFood, Rockstart
Myriam Rouis, Senior Investment Manager, EIB / EIC Fund

DAY 2 - Wednesday, October 2^nd, 2024

2:00 PM
3:15 PM

From research to consumer: Exploring the impact of AI on nutrition, food production and supply

Artificial intelligence (AI) is set to revolutionise most sectors, and nutrition is no exception.
From the research and formulation of new ingredients, to helping consumers make the right nutritional choices by way of the food production processes, how is AI used in practice? Experts will address the challenges and opportunities in enhancing nutritional value and sustainability.

What scientific evidence supports the efficacy and safety of AI-driven innovations in improving nutritional outcomes and food sustainability? How is AI being leveraged to optimise food formulation and production processes, as well as to analyse complex nutritional data and predict optimal dietary patterns? When it comes to consumers, what innovative tools can assist their nutritional choices according to preferences as well as dietary requirements, and how is AI-driven advice received? What are the ethical and regulatory considerations associated with AI integration in nutrition and food production?

Moderator: Raphaelle O’Connor, Dr, Founder & Company Direction, inewtrition

Claudia Mucciardi, Vice Chair // Director, European Specialist Sports Nutrition Alliance (ESSNA) // Nutrabolt
Lorna Goulden, Coordinator // Founder, DRG4FOOD // Twinds Foundation
Jose Lopez Vilariño, PhD, R&D Manager, Hijos de Rivera
Hannah Saich, Enterprise Account Director, Tastewise

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TRACK 1: LATEST TRENDS IN FOOD SUPPLEMENT INNOVATION AND MEDICAL NUTRITION INNOVATION

DAY 1 - Tuesday, October 1^st, 2024

9:00 AM
10:30 AM

New sources of botanical ingredients and extracts for food supplements: opportunities and challenges on the path of innovation

Though botanicals have been used in various cultures for centuries, they have gained significant attention in the food supplement industry due to their claimed health benefits and natural origins, addressing consumer preferences for natural products and sustainable sourcing practices. Experts will discuss the use of novel botanical extracts, as well as considerations for efficacy, safety, and market acceptance.

What scientific evidence supports the health benefits of novel botanical ingredients? What challenges exist in sourcing and standardising botanical extracts for food supplements, and how can these challenges be addressed? What opportunities exist for innovation and differentiation in the botanical supplement market, and how can companies leverage scientific research to drive product development and market acceptance?

Moderator: Martin Ham, Business Development Manager, NIZO

Pierre-Antoine Mariage, CEO & Founder, Botalys
Aude Aznar, PhD, Scientific Director, Synadiet
Julio Boza, PhD, Chief R&D Officer, HealthTech BioActives

4:00 PM
5:00 PM

How to communicate the science behind supplements and generate consumer trust and acceptance

DAY 2 - Wednesday, October 2^nd, 2024

9:00 AM
10:30 AM

Stories of a rising star: Postbiotic science development, health benefits and security

A postbiotic is defined as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host” by the ISAPP. As our understanding of the gut microbiome grows, so are the potential uses and applications of postbiotics. This session will focus on the emerging science of postbiotics, health benefits, and safety considerations.

What are postbiotics, and how do they differ from probiotics and prebiotics in terms of health benefits and mechanisms of action? Do they outperform live probiotics in terms of technology, and safety? What scientific evidence supports the health benefits of postbiotics in promoting gut health, immunity, and metabolic function? How can postbiotics be incorporated into food supplements? What safety considerations and regulatory requirements apply to postbiotic-based products?

Moderator: Natanael Viñegra de la Torre, PhD, Project coordinator R&D&innovation, CNTA

Daniel Ramón Calvo, Marketing & Strategy Director , Darwin Bioprospecting Excellence
Robert Jan Brummer, Prof, Professor of Gastroenterology and Clinical Nutrition, Örebro University
Jérôme Darribeau, Product Development Director - Probiotics & Postbiotics, ADM
François Heroufosse, General Manager, THT

3:30 PM
4:30 PM

Exploring the evidence between microbiome and healthy ageing: Which perspectives in developing the next generation of food ingredients and supplements?

Experts are increasingly pointing the gut microbiome as a key factor to live longer and healthier. This session will focus on the emerging research in this field and the potential applications in developing next-generation food supplements.

What scientific evidence supports the association between gut microbiome composition and healthy ageing, and what mechanisms underlie this relationship? How can microbiome-targeted interventions promote healthy ageing and prevent age-related diseases, such as cognitive decline and metabolic disorders? What challenges exist in developing food supplements that target the microbiome for healthy ageing? What role can dietary factors, such as fiber, prebiotics, and probiotics, play?

Moderator: Urbi Pathak, Research Associate, Lux Research

Josep M del Bas, PhD, Biotechnology Area, Research Manager, Eurecat
Ewa Hudson, Director of Insights, Lumina Intelligence
Olivier Raimond, Managing Director, BellaVie

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TRACK 2: INNOVATION IN FINISHED FOOD PRODUCTS: COMBINING NUTRITION AND SUSTAINABILITY

DAY 1 - Tuesday, October 1^st, 2024

9:00 AM
10:30 AM

Alternative proteins vs. consumer awareness regarding ultra-processed food: Is this leading to product innovation?

As the demand for plant-based and alternative protein sources continues to rise, food manufacturers are exploring new ways to meet consumer preferences for healthier and more sustainable food options.

What are the main drivers behind the growing consumer interest in alternative proteins, and how are food manufacturers responding to this demand? How does consumer awareness regarding ultra-processed foods influence purchasing decisions and product innovation in the food industry? What challenges do food manufacturers face in formulating tasty and healthy alternative protein products taking into account consumer budgetary constraints?

Moderator: Andrea Gutierrez-Solana, Director, Whitehouse Communications

Kelly Mulder, PhD, Chief Scientific Officer, Bon Vivant
Kees de Graaf, Prof, Professor Sensory Science and Eating Behavior, Wageningen University & Research
Heidi Jacobs, PhD, R&D Director, Cosucra
Louise Ribéreau-Gayon, Chief Strategy & Marketing Officer, ACCRO – nxtfood

2:00 PM
3:30 PM

State of fermented foods: Clinical validation, proven health benefits and food safety of new products

Fermented foods have a long history of consumption and are known for their unique flavours, textures, and potential health benefits. This session will provide an overview of the state of fermented foods, examining the scientific evidence supporting their potential role in promoting gut health, immunity, and overall well-being.

What scientific evidence supports the health benefits of fermented foods and how can fermented foods be incorporated into a healthy and balanced diet, not to mention for individuals with specific dietary restrictions? How do fermentation processes affect nutritional content, taste, and shelf life? How do we effectively address the challenges related to safety and quality of fermented food, such as the control of microbial growth, spoilage prevention and foodborne illness minimisation?

Moderator: Paula Álvarez Ameijeiras, Business Development Director, Darwin Bioprospecting Excellence

Gabriele Gross, PhD, Principal Scientist, Health & Microbiology, NIZO
Hugo Roume, PhD, Microbiome Program Coordinator, Lesaffre
Christophe Chassard, Action chair // Research Director, Project COST PIMENTO CA20128 // INRAE
Mary-Liis Kütt, PhD, CIO, ÄIO

DAY 2 - Wednesday, October 2^nd, 2024

11:00 AM
12:30 PM

Plant-based alternatives and sustainable sourcing: Examining practices and their role in creating environmentally friendly products

Plant-based foods have gained popularity as sustainable alternatives to animal-based ones, offering environmental benefits such as reduced greenhouse gas emissions and land use.
What sustainable sourcing practices are food manufacturers employing to ensure the responsible production of plant-based substitutes? How do different plant-based sources compare in terms of environmental sustainability, nutritional content, and taste, and what factors influence their selection in food product formulation? What challenges exist in sourcing sustainable plant-based alternatives, such as supply chain transparency, traceability and cost, and how can these challenges be addressed? How can industry stakeholders collaborate to promote sustainable sourcing and increase consumer awareness of their environmental benefits?

Moderator: Ramin Ebrahimnejad, Business Development Manager, the Advanced Plant Growth Centre, The James Hutton Institute

Frédéric Baudouin, PhD, Head of the Food Analysis and Application Laboratory, Improve
Anne Louise Dannesboe Nielsen, PhD, Director Food Technology, Danish Technology Institute
Cecilia McAleavey, Director Sustainable Eating & Public Affairs, Oatly
Melissa Antoniou-Kourounioti, Network & Partnerships manager, Quadram Institute

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TRACK 3: animal nutrition innovation highlights

DAY 1 - Tuesday, October 1^st, 2024

2:00 PM
3:30 PM

Exploring algae’s interest and use in aquaculture and livestock production

Algae-based ingredients have gained attention for their potential applications in aquaculture and livestock production, offering sustainable and nutritionally rich alternatives to traditional feed sources.

What nutritional advantages do algae offer as feed ingredients, and how do they compare to conventional sources of protein? What differentiate microalgae and macroalgae nutritional interest and their application? What environmental benefits can be achieved by incorporating algae into animal diets? What challenges exist in the large-scale cultivation and processing of algae for animal feed, such as cost-effectiveness, scalability and regulatory approval, and how can they be addressed? What innovative processing techniques are being developed to optimise the nutritional composition and digestibility of algae-based feed ingredients, and how do they contribute to improved animal health and performance?

Moderator: Nico van Belzen, PhD, Director General, Science Consult

Edouard Coudert, PhD, Animal Nutrition Innovation Manager, , CMI Roullier
Pi Nyvall Collén, PhD, Scientific Director, Olmix
Maria Hayes, Senior Scientific Researcher, Teagasc

DAY 2 - Wednesday, October 2^nd, 2024

11:00 AM
12:30 PM

Investigating the use of pre- and probiotics to enhance gut health in animal nutrition

Prebiotics and probiotics have emerged as a promising strategy for improving the quality of animal nutrition, offering potential benefits such as enhanced nutrient absorption, immune function, and disease resistance in both feed and pet food.

What scientific evidence supports the benefits of pre- and probiotics for animals? How do companies select and formulate prebiotic and probiotic strains tailored to different animal species and production environments? How to ensure product quality and efficacy? What are the challenges in integrating pre- and probiotics into existing formulation, biosecurity protocols, and regulatory compliance?

Presentations:

– A review on usage, functionality and health benefits of soluble, insoluble and fermentescible fibers in pet nutrition. Examples with corn dextrin, pea hulls, potato pulp and pea internal fiber. (Laure Darras)

Moderator: Lethicia Magno, PhD, Innovation Project Manager, CMI Roullier

Laure Darras, Technical Support & Business Developer, Roquette Animal Nutrition
Nadia Everaert, Prof, Associate professor, Nutrition and Animal Microbiota EcoSystems, KU Leuven
Nelly Badalato, PhD, R&D Manager, GenoScreen