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
12:30

Food as medicine: Towards evidence and acceptance of nutrition as a tool for prevention and health

There is no single definition of the concept of ‘food as medicine’. However, the importance of dietary choices and nutrition in disease prevention and health promotion is becoming increasingly apparent. This session aims to explores scientific evidence supporting the role of nutrition as a preventive tool and how it can be put into practice.

How can nutritional interventions mitigate chronic conditions and inflammation, and what are the underlying mechanisms? What scientific evidence supports the role of nutrition in promoting well-being and healthy ageing? How can personalised nutrition participate in making the “food as medicine” approach a reality? How do gut microbiome interactions influence health outcomes, and what implications do they have for personalised nutrition? What strategies can be employed to effectively communicate scientific evidence to consumers and enhance the implementation of nutrition-based interventions? How can a One Health approach to nutrition further address interconnected human, animal, and environmental health challenges?

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

Marjolijn Bragt, Programme Manager Nutrition for Optimal Health, Wageningen Food & Biobased Research
Timothy Swartz, Scientific Program Director, Integrative Phenomics

05:15
06:15

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 investment trends, market dynamics, and regulatory considerations shaping the industry’s growth trajectory will be discussed.

What scientific innovations are driving investment interest in food and nutrition sectors, and how do they address global health and sustainability challenges? What are the key factors influencing investment decisions in emerging areas such as functional foods, personalized nutrition, and sustainable agriculture?

What are the implications of current trends for future investment opportunities and market dynamics in 2025?

Ivan Farneti, Managing Partner, Five Seasons Ventures

DAY 2 - Wednesday, October 2^nd, 2024

02:00
03:15

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. Beyond the media hype, how is AI being used in practice, from the research and formulation of new ingredients through to production, including helping consumers make the right nutritional choices? Scientific advancements in AI applications, from predictive modelling for ingredient discovery to personalised nutrition recommendations, will be explored in this session. Experts will discuss the integration of AI into food production processes, addressing 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? What role does AI play in optimizing food formulation and production processes? How is AI being leveraged to analyse complex nutritional data and predict optimal dietary patterns for individuals? How can AI-driven tools assist consumers in making informed nutritional choices, considering individual preferences and dietary requirements? What are the ethical and regulatory considerations associated with AI integration in nutrition and food production?

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

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track 1: Latest trends in food supplement and medical nutrition innovation

This track will give an overview of the innovative trends in food supplement and medical nutrition use and applications, the challenges in terms of clinical validation and benefit claims and will question innovation strategies and market access.

DAY 1 - Tuesday, October 1^st, 2024

09:00
10:30

New sources of botanical ingredients and extracts for food supplements and their health benefits

Botanicals have been known to be used in various cultures for centuries, though they have gained significant attention in food supplements due to their claimed health benefits and natural origins, addressing consumer preferences for natural products and sustainable sourcing practices. Experts will discuss the health benefits and scientific evidence supporting the use of novel botanical extracts, as well as considerations for safety, efficacy, and market acceptance.

What scientific evidence supports the health benefits of novel botanical ingredients, and how can companies communicate these benefits to consumers? 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?

04:00
05:00

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

This session focuses on strategies for effectively communicating the scientific evidence supporting food supplements to consumers, fostering trust, and acceptance. Experts will discuss methods for evaluating supplement benefits, generating market value, and building consumer confidence through transparent communication of clinical studies and evidence-based claims.

What methodologies can be employed to assess the efficacy and safety of food supplements, particularly in preventive settings? How can companies effectively communicate scientific evidence to consumers and healthcare professionals to build trust and confidence in food supplement products? What role do regulatory frameworks play in validating health claims and ensuring transparency in supplement marketing? How can emerging technologies such as blockchain and QR codes enhance transparency and traceability in the supplement supply chain?

What strategies can companies employ to differentiate their products and stand out in the competitive food supplement market while maintaining scientific integrity?

Mohammed Gulrez Zariwala, Professor & Director, Centre for Nutraceuticals, University of Westminster

DAY 2 - Wednesday, October 2^nd, 2024

09:00
10:30

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?

03:30
04:30

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

Experts are increasingly pointing to the gut microbiome as one of the key factors to live longer and healthier lives. This session will focus on the emerging research in this field and the potential applications in developing next-generation food supplements and medical nutrition products.

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 and medical nutrition products 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

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track 2: Innovation in finished food products: Combining nutrition and sustainability

The food product industry is evolving rapidly and becoming more innovative, looking for ways to make healthy, nutritious offerings that are not only attractive and accessible but also sustainable. This track will focus on alternative ingredients, initiatives in manufacturing and production process and efforts made by the industry on transparency and sustainability issue.

DAY 1 - Tuesday, October 1^st, 2024

09:00
10:30

Alternative proteins vs. consumer awareness regarding ultra-transformation: 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 of ultra-processed foods influence purchasing decisions and product innovation in the food industry? What challenges do food manufacturers face in formulating products with alternative proteins, such as taste, texture, and cost, and how can these challenges be addressed?

Moderator: Andrea Gutierrez-Solana, Associate Director, Whitehouse Communications

02:00
03:30

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 flavors, textures, and potential health benefits. This session will provide an overview of the state of fermented foods, examining the scientific evidence supporting their health benefits, safety considerations, and potential role in promoting gut health, immunity, and overall well-being.

What are fermented foods, and how do fermentation processes affect their nutritional content, taste, and shelf life? What scientific evidence supports the health benefits of fermented foods, such as improved digestion, immune function, and mental health, and what mechanisms underlie these effects? What challenges do food manufacturers face in ensuring the safety and quality of fermented products, such as controlling microbial growth, preventing spoilage, and minimizing the risk of foodborne illness? How can fermented foods be incorporated into a healthy and balanced diet, and what are the considerations for individuals with specific dietary restrictions? What opportunities exist for further research and innovation in the field of fermented foods, and how can industry stakeholders collaborate to advance our understanding of their health benefits and promote their consumption?

DAY 2 - Wednesday, October 2^nd, 2024

09:00
10:30

Diving into the future of food production: Overview of the latest innovations in food processing and their benefits

As consumer preferences evolve towards healthier and more sustainable food options, the food production industry is embracing innovative technologies to meet these demands. This session will provide an overview of the latest innovations in food processing, including fermentation, high-pressure processing, cold plasma, ultrasound, and pulse electric field, and discuss their potential benefits in terms of nutrition, taste, safety, and sustainability.

How do innovative food processing technologies such as fermentation and high-pressure processing affect the nutritional content and bioavailability of food products? What are the environmental and economic benefits of adopting novel food processing techniques, such as reducing energy consumption and minimising food waste? What are the challenges and opportunities associated with scaling up novel food processing techniques for commercial production, and how can industry stakeholders collaborate to overcome these barriers?

11:00
12:30

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

Plant-based proteins have gained popularity as sustainable alternatives to animal-based proteins, 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 proteins? How do different plant-based protein sources, such as soy, pea, and lentils, compare in terms of environmental sustainability, nutritional content, and taste, and what factors influence their selection in food product formulations? What challenges do food manufacturers face in sourcing sustainable plant-based proteins, such as supply chain transparency, traceability, and cost, and how can these challenges be addressed? How can industry stakeholders collaborate to promote sustainable sourcing of plant-based proteins and increase consumer awareness of their environmental benefits?

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track 3: Animal nutrition innovation highlights

In the field of animal nutrition, innovation makes it possible to respond to many challenges, improving the economic performance of livestock farms, contributing to better safety and quality of pet and human food, reducing animal medication and promoting animal welfare. This track will review innovation sources in the sector and will focus on innovative feed ingredients and pet food reducing environmental impact and strengthening the overall health status of animals.

DAY 1 - Tuesday, October 1^st, 2024

02:00
03:30

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 for aquaculture and livestock production, and how do they compare to conventional sources of protein and energy? 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 these challenges be addressed? What innovative techniques are being developed to optimize the nutritional composition and digestibility of algae-based feed ingredients, and how do they contribute to improved animal health and performance?

DAY 2 - Wednesday, October 2^nd, 2024

11:00
12:30

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 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 challenges exists in integrating pre- and probiotics into existing formulation, biosecurity protocols, and regulatory compliance? In overall, how can this contribute to animal welfare?

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)