day one | day two

Day OneMay 1, 2008 07:30 Breakfast 08:30 Chairperson's Welcome Address John Helferich, Executive in Residence & Former Vice President of R&D for Masterfoods USA, North Eastern University USA 08:35 Outlining the vision for food safety and defence Essential new directions and strategies Identifying the key potential changes in the food safety system Examining the most effective approaches to overcome current food safety and defense challenges Implementing a secure framework to support food protection initiatives Dr David Acheson, Assistant Commissioner for Food Protection, FDA USA 09:15 Analyzing and assessing consumer insights for 2009 How can they be used to create a recipe for success? Evaluating short and long term consumer trends Reviewing the key technologies revolutionising the food industry Outlining the emerging consumer trends set to drive the food industry in 2009 and beyond Todd Hale, SVP Consumer & Shopper Insights, AC Nielsen Homescan & Spectra USA 09:50 Evaluating innovation as the new imperative for today's food industry Understanding the critical factors responsible for driving innovation onto everyone's agenda How we innovate = what we innovate It takes the whole village to launch a product - Clarifying what hinders and what succeeds in launching a new product Carol Pletcher, Former CIO, Cargill USA 10:25 Morning Refreshments 10:45 Fast food nation and the evolution of the healthy burger Identifying the opportunities ahead and the critical steps to success Case Study: Analyzing how world class companies have gone trans fat free Implementing the most effective steps to eliminate unhealthy ingredients Knowing your limits - fast foods in an organic world Examining how quality convenience foods can be developed with less processing? Paul Kershisnik, Senior Vice President of Strategy, Insights and Innovation, Wendy's International USA 11:20 HEALTH & WELLNESS ADVANCES Communicating 'better for you' products with strategic labeling and packaging Case Study Evaluating packaging and labeling ideation, pilots and the analysis of new foodstuffs Developing processes to identify consumer response and buying habits Establishing the very latest feedback on the retail perspective Julie Greene, Director of Healthy Living, Hannaford Bros. Co. USA   TECHNOLOGY SHOWCASE Understanding Critical New Directions in Food Additive Microencapsulation Led by Cresco Food Technologies Processing Overview of Microencapsulation Microencapsulation for Oxidative Protection Microencapsulation for Probiotic Protection New opportunities in food delivery Dr Willie Hendrickson, President, Cresco Food Technologies USA   12:00 Outlining effective strategies for transforming the wellness profile of your products Case Study Fortifying existing products as a method to relaunch its profile Understanding the science behind probiotics and how this can be used to your advantage to communicate health and wellness Albe Wendt, VP of Research & Development, The Dannon Co. USA 12:30 TECHNOLOGY SHOWCASE Approaches to Collaboration: Defining Practical Approaches for Powering Innovation management Led by Lascom Product innovation’s dependencies on collaboration Collaboration challenges throughout the design-chain Key strategies to improve collaboration Case studies and examples Greg Nutter, VP of Sales & Marketing, Lascom USA   TECHNOLOGY SHOWCASE R&D Revolutions: Evaluating Creative Trends in Product Development Led by Silliker, Inc. Food Science Center Breaking new boundaries in product formulations Evaluating the functionality of novel ingredients Safety and quality considerations for product developers Mark Carter, General Manager, Silliker USA   13:10 Hosted Luncheon 14:05 Successfully tapping into the superfood market Case Study: Dole Superfoods Campaign What makes a food super? Scientific claims v's reality How can you utilize this trend to increase the wellness profile of your brand Marty Ordman, Vice President, Marketing and Corporate Communications , Dole Food Company USA 14:40 One-to-One meetings 17:45 LABELING FOR CLAIMS Understanding and navigating the complex world of food ingredient health claims and labeling Learn about the differences in regulatory terminology and how this impacts your products and the regulatory approval processes you have to go through Differentiate between regulatory terms and fanciful terms used on food labeling Identify the claims that can be easily used on food labeling v’s complex claims requiring regulatory intervention Understanding structure function claims and the impact that this has on your business George Burdock Ph.D, Founder & President, Burdock Group   NUTRIGENOMICS To what extent will Nutrigenomics be the key to healthy product development? Consumer nutrigenomics awareness; can you leverage this to your advantage? What can we learn from the drug industry? Understand how nutrigenomics can be applied to new product development Dr Chor San-Khoo, VP of Global Nutrition & Healt, Campbells Soup USA Dr Nancy Rawson, Chief Scientific Officer, WellGen Inc USA Dr Tina Sampalis, Chief Scientific Officer, Neptune Technologies & Bioressources Inc   18:20 Establishing Cutting Edge Developments and Future Directions in Weight control and Satiety Low carb is dead, GI never took off......the science behind the latest in weight control Understand the science behind appetite control and satiety Learn how satiety can be incorporated into new product development Evaluate how prebiotics and metabolic enhancers can be easily incorporated into your new product development strategy Review of the regulatory requirements: testing and substantiation of satiety claims Eva Kovacs, Clinical Research Director, Unilever North America USA 18:55 Drinks Reception

day one | day two

Day TwoMay 2, 2008 07:30 Breakfast 09:00 Chairperson's recap of Day One 09:05 Developing a highly effective strategy for creating a culture of innovation Process v People - Which is the key to successful innovation? Instilling an innovative culture to enable original ideation Optimizing internal processes to increase innovation Todd Abraham, SVP of Global Research, Nutrition and Technology Strategy, Kraft USA 09:40 Taking the moral high ground - How far do we need to take corporate social responsibility? Addressing Economic, Environmental and Social awareness within the food industry Taking a look at how initiatives like Fairtrade and Organic can give your company a competitive advantage How can we secure the future supply of raw materials? Analyzing consumer attitudes to ethical foods Ellen Deutsch, SVP & Chief Growth Officer, Hain Celestial USA 10:15 Morning Refreshments 10:45 GENERATION GAP Catering for the kids in the family Case Study: Improving vitamin levels in juices Leveraging clinical research and innovative product development to address vitamin deficiencies in children Vitamin D2 versus Vitamin D3 - demonstrating the same effectiveness Carolyn Moore, Principal Scientist, The Coca-Cola Company USA   CURRENT TRENDS Evaluating the latest and most significant trends and fads: tracking and developing our understanding of the american consumer Analysis from NPD's 40 databases reviewing current changes in the American consumers behavior to help you identify trends and fads. Joe Derochowski, Executive Director, The NPD Group   11:25 Outlining the key factors which will significantly increase the odds of new product launch success 9 out of 10 new product launches fail. Why? How do you improve your strike rate? Good parenting and launching new products The Golden Eight checklist to reduce the failure rate of new product launches To launch or not to launch: Is NPD and innovation for everyone? Case Studies, Cravendale Filtered Milk; Lactofree Virtually Lactose Free Dairy Drink Arun Prabhu, Director of Innovation & Development, Arla Foods UK 12:00 Themed Luncheon Discussions 13:00 CUSTOMIZED INGREDIENTS SHOWCASE Examining how a small market research study reinforced partnerships with our customers Led by Mondi Foods Group Case study: Customized products for the US market as an European producer: a smoothie example Organizing a market research study as a fruit ingredient supplier Impact of research results on our customer approach Els Van Herck, Product Manager, Mondi Foods Belgium Chris Beerten, Commercial Director, Mondi Foods Belgium   NEW INGREDIENTS SHOWCASE Milk and Cream Flavors - Enhancing Protein Beverages Led by Edlong Dairy Flavors Trends in Protein-based (dairy, soy, rice) Foods and Beverages Milk and Cream Flavors - What They Bring to the Table Beverage Formulation - When and How to Use Flavors Carrie Schroeder, Global Brand Manager, Edlong Dairy Flavors USA   13:40 NEW INGREDIENTS SHOWCASE Clarinol CLA: Changing the shape of the food industry Led by Lipid Nutrition Summary of obesity issue in North America and how it relates to functional food Body of clinical evidence supporting CLA and its health benefits of reducing body fat and increasing lean muscle Applicability of CLA solutions for weight management funcitonal foods targeted to consumers and addressing their health condition Dr. Marianne O'Shea, Director of North America, Lipid Nutrition The Netherlands   COMPLEX INGREDIENTS SHOWCASE Introducing a Technology Platform for Complex Ingredients, including Omega-3s - a solution with broad application for the functional food & beverage industry Led by GAT Food Essentials & Denomega Introduction of multiple microencapsulation by in-situ polymerization as technology platform for complex ingredients Scientifically substantiated, high-quality ingredients (omega-3) as prerequisite for innovative solutions Applicability of microencapsulated omega-3 solution for broad range of functional foods and beverages Stefan Thueringer, CMO, General Manager, GAT Food Essentials GmbH Austria Ron Wheelwright, Senior Account Manager, North and South America, Denomega Nutrional Oils USA   NEW INGREDIENTS SHOWCASE Stable Omega-3, Protein and Fiber Functional Food Ingredients from Chia Seed Led by US Nutraceuticals LLC dba Valensa International ChiaMaxTM Omega-3: An all natural, gluten free, partially defatted Omega-3 whole grain for baking, beverage and food applications TresalbioTM Omega-3: The world’s only shelf stable ALA Omega-3 rich oil Baking, confectionary and beverage applications of Super Critical CO2 extract derived, plant based ChiaMaxTM and TresalbioTM Omega-3 ingredients Dr. Rudi E. Moerck , President, US Nutraceuticals LLC dba Valensa International   14:20 Changing tastes: Adapting and responding to new developments in flavorings Panel Discussion Answering consumer trends without compromising on taste How can you measure the risk of introducing new products to market? Ryan Baxter, Director of Culinary, Cargill Inc. USA Carrie Schroeder, Global Brand Manager, Edlong Dairy Flavors USA 15:00 The crystal ball: key drivers for the future 2 Day Conference Observations Highlighting the 3 key learnings to take back to the office The 08/09 Landscape: What trends might emerge next? John Helferich, Executive in Residence & Former Vice President of R&D for Masterfoods USA, North Eastern University USA 15:15 Close of summit