Food & Beverage Global Congress 2015 Europe


Background Info

Paradigm Global Events are proud to present The Food & Beverage Global Congress 2015 Europe.

The world is less than 40 years away from a food shortage that will have serious implications for people and governments, according to a top scientist at the U.S. Agency for International Development. The global food and beverage market is forecasted to rise to reach approximately US $5,776 billion in 2017 and; the global food and beverage industry must continue to strengthen their positions to meet rising demand for food and ensure food security amidst global complexities and challenges.

Food & Beverage Global Congress 2015 Europe is the conference to bring together key industry leaders in business and economics, regulation and policy, and marketing and innovation. The agenda will feature the hottest and fastest megatrends affecting the global and regional food and beverage industry, and provide a unique platform for business knowledge sharing and networking amongst top tier manufacturers, retailers, distributors, regulators, and suppliers.

Who Will You Meet

Chief Executive, Executive Directors, Vice Presidents, Department Heads and Team Leaders and Managers working within:

  • Manufacturers & Processors
  • Government, Authorities & Regulators
  • Ingredient Suppliers
  • Packaging & Labelling
  • Machinery & Technology
  • Flavours & Colours
  • Warehousing & Handling
  • Consulting & Legal Advisory

Gain Latest Insights On:

  • Global and Regional Megatrends: How Food Companies Innovate to Meet the Shift in Consumption Power?
  • Regulatory Standards: Challenges in the Globalisation of Food Production
  • Corporate Social Responsibility: How Can This Be Unified Into the Manufacturing Process?
  • The Quest for Sustainability: How Can Food Security Be Ascertained Globally?
  • Food Safety: Minimising Risks and Increasing Control Capabilities
  • Consumer Insights & Analytics: How Can Marketers Address the Shift in Today’s Consumers?

Key Speakers

Paul Isherwood

Paul Isherwood, Head of Technical & Quality, THE SHS GROUP DRINKS DIVISION, UK

Paul is Head of Technical & Quality for The SHS Group Drinks Division. He is accountable for interpreting, implementing and leading the application of technical standards across the Drinks Division’s various independent business units, driving and developing the Quality improvement plans and providing expertise to assist business growth and performance.

Previously he was Director Innovation & External Networks with the Nutrition category of GlaxoSmithKline, which covered the sourcing & contracting with key strategic partners for the Lucozade, Ribena, Horlicks and Maxinutrition brands.

Before GSK, Paul was Technical Director for The Virgin Drinks Group and accountabilities included global product & packaging development, innovation, quality & concentrate supply.

A short interim consultancy with Diageo involved developing the specifications for a new concept of mixer drinks and recommending sourcing & manufacturing options within the group.

Prior to Virgin, Paul worked for Cott Beverages supporting the commercial team in the start-up and ongoing technical management (including NPD & quality activities) of the co-packing partners throughout Europe.

Paul started his career in soft drinks with Schweppes which became Coca-Cola & Schweppes Beverages (CCSB) and enjoyed various roles of increasing responsibility in R&D, Technical, Quality and Manufacturing over a total of 15 years.

Paul graduated with First Class Honours in Chemistry from the University of Birmingham and he gained a Masters degree in Business Administration (MBA) through a distance learning programme with Aston Business School.

Paul has been an active member of the British Soft Drinks Association for many years and lectures on their Manufacturing Soft Drinks course. He is a regular presenter at external conferences, including chairing the Food & Drink Innovation Network (FDIN) Open Innovation seminars for 3 years.

Dr Loek Pijls

Dr. Loek Pijls, Global Director – Nutrition Innovation, THE COCA-COLA COMPANY, BELGIUM

The key questions that drive Loek’s professional life are: How does what one eats impact health? How to apply such understanding to better health?

Currently, Loek is Global Director for Nutrition Innovation at The Coca-Cola Company. Before that, at the Nestlé Research Center in Switzerland, he led a Group that guided, across Nestlé worldwide, the scientific substantiation of health claims, from early research up to product launch; in Nestlé Health Science he was Global Regulatory Affairs Manager for Metabolic Health, Oral Nutritional Supplements & Dysphagia. In Switzerland he also had his own consultancy company.

In Brussels he was the Senior Scientist at the International Life Sciences Institute (ILSI) European Branch, where he also became Director of the European-Commission funded EURRECA (EURopean micronutrient RECommendations Aligned) Network of Excellence involving 17 countries.

At the Health Council of the Netherlands he advised Ministers on health claims, dietary reference values, dietary fibre, and mycotoxins. At the Vrije Universiteit Amsterdam he set up a clinical intervention study, finding that dietary protein restriction does not help to protect kidney function in Type 2 diabetes. At the Dutch National Institute for Public Health he contributed to forecasting national public health.

He worked at Wageningen University and in Ethiopia with the Ethiopian Nutrition Institute, assessing how micronutrient deficiencies impact one another, and documenting nutritional & agricultural aspects of Ensete ventricosum aka false banana.

Loek holds a PhD from Vrije Universiteit Amsterdam and is certified at PhD level both in Nutritional Sciences and in Epidemiology – his MSc is from Wageningen University. Loek is also a certified Project Management Professional (PMP®).

Jacob Thundil

Jacob Thundil, Director, COCOFINA, UK

Jacob Thundil founded Cocofina, the leading European brand of coconut products in 2005. Prior to 2005 Jacob worked for large companies such as British Telecom, Accenture and Atos Origin. He has a mechanical engineering degree, an MBA in international finance and has been involved in starting other successful businesses. Cocofina is now sold in 2500 outlets and exported to over 20 countries.

Jens Bleiel

Jens Bleiel, Chief Executive Officer, FOOD FOR HEALTH IRELAND

Jens Bleiel is German national and a business economist by training. He started his career at a management consultant company in Germany in the business segments of strategy, organization and personnel. After 5 years, he joined Dutch company Numico and held several management and executive functions in the baby food branch of the company (Milupa, Nutricia, Cow&Gate, amongst other brands). His assignments brought him to Argentina, Germany and the Netherlands. His last function was Global Marketing Director Infant Milks. After 10 years in this business, Jens Bleiel joined Dutch multinational DSM, world market leader in vitamins and other food ingredients. As Senior Vice President Metabolic Health Products, he built up the functional food business in the area of metabolic health products, one of the biggest health concerns in the world today.
In August 2009, Jens Bleiel was appointed as Chief Executive Officer of Food for Health Ireland and moved over to Ireland.
Food for Health Ireland combines world-class science and industry expertise to improve health through innovation in food.
Supported by Enterprise Ireland, Food for Health Ireland (FHI) unites seven of Ireland’s public research organizations (University College Cork, University College Dublin, University of Limerick, Moorepark Food Research Centre, Teagasc, NUI Maynooth, Dublin City University, NUI Galway) and five Irish dairy companies (Carbery Group, Dairygold Co-operative Society Ltd, Glanbia plc., Kerry Group plc. and the Irish Dairy Board) in a single research centre.
FHI’s research program covers the areas of Technology, Infant Nutrition, Appetite Modulation, Healthy Cheeses, Glycaemic Management, Healthy Ageing and Performance Nutrition. The objective is to develop new ingredients in these areas for commercialization through the FHI industry partners.

Jeremy Shute

Jeremy Shute, Vice President Consumer Markets & EMEA Marketing, MCCORMICK, UK

Jeremy has over 25 years of classical consumer goods general management, marketing and sales in brand-leading blue chip companies. Before joing McCormick Flavour Group in 2011, Jeremy worked at SC Johnson for 16 years at management board level, 4 years as general manager and 5 years running a European business unit. He also worked for Johnson & Johnson and Kodak and has extensive International experience having spent 13 years living and working in the USA, France, Sweden and Switzerland.

Franz Kraus

Franz Kraus, Manager – EU Public Affairs, MONDELEZ, BELGIUM

Franz has been working on food-related issues as EU Public Affairs Manager with Mondelēz International since 2008 (Kraft Food before the 2012 spin off). After a short stint as teacher in Munich, he came to Brussels in 1999 with BMW to work in public affairs. He then worked many years as political adviser to various MEPs in the European Parliament on issues ranging from fight against fraud, employment and social affairs, to consumer protection and the environment. He is a historian and linguist by training. Since 2014, he has been chairing the Competitiveness Committee of FoodDrinkEurope; the committee deals with policy that impact the entire food supply chain such as agricultural policy, international trade, or B2B relations.

Cheryl Walker

Cheryl Walker, Analytical Development Technologist, BRITVIC SOFT DRINKS, UK

My current role is to lead the analytical chemistry team at Britvic; my team and I investigate consumer complaints; production site issues including the effects of new processes and ingredient quality on product quality and safety, as well as in approving ingredient specifications. As part of my wider role I provide technical support to colleagues across the business, this includes developing measures to authenticate new raw materials and involvement in product development factory trials. I am particularly interested in the analysis of natural flavour ingredients, natural intense sweeteners and water. I am a member of BSI committees on water analysis and sampling methodology.

Recent research projects have included looking into the use of sensors for inline and at line measurement; the effects of packaging on functional ingredients, colour measurement and stability trials for compounds used in soft drinks and the issues associated with using natural flavours, sweeteners and colours in our products.

Victor Aigbogun

Dr. Victor Aigbogun, Quality & Product Development Director, BEYTI, EGYPT

Dr. Victor Aigbogun is an experienced Food Scientist of more than 30years in the food industry with long track records of New Product success and innovation Management

He obtained his Master’s Degree in Food Science and Technology from Chapman University – Orange, California and PhD in Consumer Psychology.

Dr. Aigbogun is currently the R&D Director for International Dairy and Juice Company (A Joint Venture of Almarai & PepsiCo) in Cairo, Egypt.

Julian Walker-Palin

Julian Walker-Palin

Julian is well known and respected across the UK and globally and his network includes governments, campaigners, household brands, retailers, trade associations and media. His core beliefs of collaboration, integrity and passion have delivered multiple benefits during his career. After legal training he ‘saw the light’ and went in-house to Tesco where he worked for nearly 10 years across legal, property, corporate responsibility and corporate affairs. Before he left Tesco he was responsible for communications strategy and delivery across much of the UK.
In 2007 he joined Walmart as Head of Corporate Sustainability at Asda, responsible for embedding and accelerating sustainability. For 7 years he was Walmart’s sustainability representative in Europe. At Asda he created and ran the Corporate Sustainability Team responsible for strategy, policy, internal and external engagement and collaboration with Walmart. He devised strategies that were the catalyst for £100’s millions of bottom line savings and absolute carbon reductions across all operations.
He built the largest and most successful UK supplier engagement programme focused on resource efficiency. His passion to engage consumers and embed their priorities into core strategy led to the founding of the Everyday Experts panel, now exceeding 20,000 members making it the largest standing sustainability insight panel in the world. He also mapped Asda’s entire food business and UK portfolio against future risks from climate change and created adaptation strategies to tackle this.
When he left in June 2014 he was at the time the longest serving sustainability lead in Walmart’s history and the most influential.
During his tenure at Walmart he split his time between UK and global activity and spent many months working with Walmart US at their Bentonville Home Office. He was heavily involved in driving sustainable supply chains, including running Walmart’s global palm oil project for over three years, as providing leadership on international NGO engagement and he co-chaired their global NGO platform for many years.
He was also for many years a visiting lecturer to Imperial College and Leeds University helping to deliver real life insights into their MSc students. He also sits on the international board of PEFC Council, the world’s largest timber certification scheme.
In June 2014 he turned down a significant international promotion in order to fulfill his desire to set up as an independent consultant, ETANTE was born. ETANTE has grown rapidly due to its hard-wired belief that sustainability must deliver tangible business benefits and the fact that Julian has real practical experience gained over many years. ETANTE is a trusted adviser to brands such as Nando’s, HEINEKEN, Reckitt Benckiser and Tesco, amongst others, and supports the UK government through WRAP and advises the UNEP IRP.

Michael Dickstein

Michael Dickstein – Director Global Sustainable Development at HEINEKEN International

Michael is a seasoned business support professional with a proven track record in strategic CSR management and stakeholder engagement. In his current role, he is responsible for overseeing and further integrating HEINEKEN’s approach to Sustainable Development, i.e. the Brewing a Better World-programme. Sustainability being part of the six company strategies, this programme is focusing on four key areas: protecting water resources, reducing energy consumption/finding innovative solutions for renewable energy, sourcing sustainably and advocating responsible consumption.
Previously, Michael was Corporate Relations Manager HEINEKEN Netherlands. During his tenure, the Dutch business has launched sustainability initiatives such as the container terminal from Europe’s largest brewery to the Rotterdam Harbour, the on-trade initiative ‘Sustainable Partners in the On- Trade’, as well as numerous Responsible Drinking partnerships with health organizations and Dutch cities.
Michael joined HEINEKEN 10 years ago from Brau Union where he was Head of Communication and Investor Relations. He has a Masters Degree and Doctorate in Law (Johannes Kepler University, Linz/Austria). He spent his early working life as Chief of Staff for MEP Paul Rübig in Brussels and Strasbourg.

Saqib Mohammed

Saqib Mohammed, Chief Executive Officer, HALAL FOOD AUTHORITY, UK

Saqib holds a Bachelor’s Degree in Accounting and Economics from Karachi University in Pakistan and a Master of Business Administration in Finance from the University of North West (London Campus). He also completed a training on Animal Welfare at the University of Bristol and a Leadership and Management course from City University London.

Saqib has also completed several food industry trainings including International Halal Auditor Training (Indonesia), HACCP, Food Safety and BRC 3rd Party auditor training in the UK.

Saqib worked at Danmirr Consultants in the UK from 2004 to 2006 as a Senior Accountant. In March 2006 he joined Halal Food Authority (HFA), which is a UK based Halal Certification body as an auditor, and having developed his career in food industry along with his subsequent managerial roles within the HFA, in 2013, he secured a key role to be the Acting Chief Executive at the HFA.

He is currently the Chief Executive Officer of HFA in London.

Tania Porsgaard Bayer

Tania Porsgaard Bayer, Team Manager, Regulatory Affairs
Arla Foods

Tania Porsgaard Bayer currently holds a position as Team Manager, Regulatory Affairs in Arla Foods and has a special focus on health and nutrition claims, novel foods and labelling. She has 10 years of experience in FMCG industry, both as an innovation project leader and in regulatory affairs.
She has a master degree in Molecular biology in combination with law school.

Dr Tim Finnigan

Dr. Tim Finnigan, Director of R&D – Quorn Foods

Based in Stokesley North Yorkshire UK, Dr. Tim Finnigan is currently director of R&D for Quorn Foods – covering both the Quorn and Cauldron brands across 15 countries worldwide.

Tim is a Ph.D graduate of the Food and Biosciences faculty of the University of Reading, England and has held innovation roles in government food research, General Foods, APV, RHM , Zeneca and Premier Foods. Tim has been instrumental in the product and technology innovation programs that have helped to establish Quorn as the world’s leading meat free brand.

A holder of many key business patents, Tim has relished the opportunity to create the ‘first new food since the potato’ and is often still found with sleeves rolled up exploring opportunities for breakthrough innovations in texture and flavour. Tim drives a vibrant industrial and academic research and development program and works alongside a network of key opinion leaders who help share the current hot topics of nutrition research into satiety alongside developing an understanding of the future potential for Quorn in the sustainable diet.

Tim and his team work across six manufacturing locations within a network of more than 20 key finished product suppliers and develop new products for ten countries worldwide.
Tim is a keen speaker within the European network and a regular contributor at conferences on sustainable food futures as well as a member of the advisory board of the WTG food technology and innovation forum.

Dr Jeroen Knol

Dr. Jeroen Knol is Director at the European Federation of Food Science and Technology (EFFoST)

Jeroen Knol obtained his PhD degree in Food Technology at Wageningen University. Before joining EFFoST, he was a Senior Scientist at Wageningen UR Food & Biobased Research where coordinated different multi-disciplinary projects on food reformulation and product development. Recent examples of products that have been introduced on the market are Plenti, a revolutionary new meat substitute, and ZEO, a sophisticated non-alcoholic drink with unique sensorial effects. EFFoST is a non-profit association that federates food science and technology organisations in Europe, from east to west and south to north. EFFoST is coordinating the dissemination activities in many EU funded research projects and organizes the leading international food science & technology conference.

Dr. Laura Fernández Celemín, Director General – European Food Information Council (EUFIC)

Dr Laura Fernández Celemín holds a Diploma degree in dietetics & human nutrition and a PhD in Biomedical Sciences from the Catholic University of Louvain in Belgium.
Laura role as Director General of EUFIC includes deciding on the Nutrition and Food Safety strategy for EUFIC and the supervision of EUFIC activities in EU-funded research projects

Laura has published several manuscripts in peer-reviewed journals, trade magazines and other specialised press. In addition, she has given numerous presentations about EUFIC, EUFIC’s consumer research as well as on results from EU-project research to various audiences. 

EUFIC communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet. More information on EUFIC’s communication materials can be found at

Peter Hajipieris

Peter Hajipieris, Director – CSR, IGLO FOODS GROUP, UK

Peter Hajipieris is a highly respected food industry professional, with over 25 years, experience spanning all food categories, having held senior roles in policymaking, food manufacturing and the supermarket sectors. He is well known across the globe as a champion of Sustainable Development, leading many global initiatives and sustainability verification platforms to generate longer-term viable food supply chains with improved food resource utilisation.

Following graduation as a Food Technologist at The South Bank University in London, Peter has led functions in Supply Chain Quality Assurance, Trading & Retail Operations, Technical, Policy, External Affairs and Corporate Social Responsibility when at McDonald’s UK, the UK’s Seafish Industry Authority, Sainsbury’s Supermarkets and Tesco Stores in the UK.

Peter joined Iglo Foods Group in 2008 and currently leads Iglo Group’s Corporate Social Responsibility strategy across 16 countries. He is the architect behind Forever Food, the world’s first totally integrated sustainability programme for a frozen food company which was launched in 2010. Forever Food was borne out of a recognition that the planet’s food resources were not inexhaustible and the issue of food security was relevant across Iglo Group markets, which is the Forever Food mission is ‘to ensure that consumers have food to eat forever’.

Peter has sat on many numerous expert panels and bodies for policy and governmental agencies worldwide and currently sits on a number of sustainable development organisation boards.

Day 1

08:00-09:00 – Registration & Coffee

09:00-09:10 – Chairperson’s Opening Remarks

09:10-09:50 – Food for Thought: What Strategic, Policy – Setting Level to Develop Corporate Social Responsibility (CSR) and How Can Manufacturers Incorporate These Strategies in Their Manufacturing Processes?

  • How can your organisation balance output, quality and safety in the Manufacturing Process?
  • What cost effective CSR programs can be incorporated in Manufacturing process to meet sustainability standards?
  • What is climate change to the industry and can manufacturers meet the heightened expectations of CSR among consumers?

Peter Hajipieris, Director – CSR, IGLO FOODS GROUP, UK

09.50-10.30 – Globalised Regulatory Standards: How Can Regulators Guarantee High Levels of Public Health, Environmental and Consumer Protection Whilst Providing a Stable Regulatory Environment for Stakeholders in the Food Supply Chain?

  • What are the challenges presented in the globalisation of food production and what this means to industry stakeholders?
  • How can stakeholders meet expectations in terms of safety, quality, integrity and traceability of food by consumers across emerging economies?
  • How can the industry continue to continue deliver on value for money amidst rising regulatory costs and its impact on margins?

Tania Porsgaard Bayer, Team Manager – Regulatory Affairs, ARLA FOODS, DENMARK
Julian Walker-Palin, Managing Director, ETANTE, UK

10.30-11.10 Food for Thought: What Strategic, Policy-Setting Level to Develop Corporate Social Responsibility (CSR) and How Can Manufacturers Incorporate These Strategies in Their Manufacturing Processes?

  • How can your organisation balance output, quality and safety in the manufacturing process?
  • What cost effective CSR programs can be incorporated in manufacturing process to meet sustainability standards?
  • What is climate change to the industry and can manufacturers meet the heightened expectations of CSR among consumers?

Peter Hajipieris, Director – CSR, IGLO FOODS GROUP, UK

11.10-11.40 – Morning Break & Networking

11.40-12.20 – Supply, Demand and Prices: Shifting Trends and Emerging Patterns Affecting EU’s Primary Agriculture

Tassos Haniotis, Director – Economic Analysis, Perspectives and Evaluations; Communication Directorate General for Agriculture and Rural Development, EUROPEAN COMMISSION, BELGIUM

12.20-13.00 – Sustainable Food: What Solutions Are Available to Tackle Food Security Globally?

  • How can environmental sustainability practices contribute to food security and what roles can manufacturers and consumers play in driving this aspiration?
  • How can manufacturers deliver on price and value amidst increasing competition and heightened raw material prices forecasted?
  • How can the industry overcome the threat of water scarcity in sustaining food security over the next decade?
  • How does the demand of the global food export market drive ethnic foods to be localised in foreign markets?

Michael Dickstein, Director – Global Sustainable Development, HEINEKEN, NETHERLANDS

13.00-13.40 – Food Safety vs. Food Quality: Why We Need to Talk About What’s In Our Food?

    • How technology can reinforce safety in the global food supply chain to minimise risks and increase control capabilities?
    • How can the strengthening of government regulation and enforcement of manufacturers address rising food safety concerns in developing countries?
    • How can manufacturers manage recalls and its process to ensure professionalism and that public faith is not lost?

Paul Isherwood, Head of Technical & Quality, THE SHS GROUP DRINKS DIVISION, UK

13.40-14.40 – Networking Lunch

14.40-15.20 – Sponsor Spotlight How Supply Chain Traceability Initiatives Can Help Manufacturers Ensure Safe And Quality Food for the Consumer and Define direct responsibilities and a chain of custody to protect Their products?

15.20-16.00 – Food Risk Communication: What Are the Emerging Food Risks and How Can They Be Communicated Effectively?

      • What are the available strategies to implement the interaction among stakeholders for safer food products and the benefit of consumers?
      • What existing and emerging food safety concerns can be identified globally and how do they differ regionally?

Cheryl Walker, Analytical Development Technologist, BRITVIC SOFT DRINKS, UK

16.00-16.30 – Tea Break & Networking

16.30-17.10 – Halal Industry: What Implications Does the Emerging Global Market Have on the Food and Beverage Industry and How Can the Industry Leverage on Emerging Opportunities of This Sector?

      • How can a manufacturer interested to invest in the Halal industry cope with the plethora of Halal standards?
      • How Halal standards differ from the globalised and regional standards in terms of safety, hygiene and quality assurance?
      • What challenges are in store for securing the Halal food supply chain?

Saqib Mohammed, Chief Executive Officer, HALAL FOOD AUTHORITY, UK

17.10-17.50 – Co-Management: How Can Quality, Safety and Sustainability Be Maintained to Inspire Brand Trust and Customer Loyalty?

      • How can co-management build understanding of how food safety practices may affect natural resources, and how conservation practices affect food safety?
      • How decisions made all along the supply chain can affect the degree of co-management challenges?
      • How can policy makers influence co-management success?

Julian Walker-Palin, Managing Director, ETANTE, UK

17.50 – Chairperson’s Closing Remark & End of Day 1

Day 2

08:00-09:00 – Registration

09:00-09:10 – Chairperson’s Opening Remarks

09.10-09.50 – The Shift and More: What Global and Regional Macroeconomic Trends Are Being Observed and What Are the Potential Implications for the Food Industry?

      • How is the industry adapting to the shift in consumption power to wealthier, more demanding and newly urbanised middle classes?
      • How is the changing of customer base affecting the production and consumption in the industry?

09.50-10.20 – Turning Silver Into Gold: How Consumer Insights and Analytics Are Evolving and What Must Marketers Do to Address the Shift?

      • What factors are affecting the change in consumer behavior today?
      • What is the relationship between loyalty and trust? How are private labels winning both?
      • How will consumption behaviour shifts affect the food supply chain and how will it impact the balance of product development versus sustainability?
      • What role does price play versus other factors such as convenience, wellness or sustainability on the evolution of consumption occasion?
      • How will the changes in consumer lifestyle and growing prosperity revolutionise consumption behaviour?

10.20-10.50 – 21st Century Healthy Fast Food – Sustainable Innovation for the Growing Crisis of Global Protein Security

      • The 1960’s – a time of growing concerns over food security and the birth of new ideas
      • How the green revolution saved a billion lives but how we now need to do it again
      • The new trilemma – how our dietary choices can no longer be separated from their impacts on both the health of our bodies and the health of the environment
      • The future big bets – how might innovations in food science and technology complement our current focus on intensification of agriculture
      • Why we need healthy new proteins with a low environmental impact – overcoming barriers of behaviour change

Dr. Tim Finnigan, Director of R&D, QUORN FOODS, UK

10.50-11.20 – Eating Well: How Can Manufacturers Meet the Demands of Children and the Elderly Whilst Keeping Up with the Food Trends of Today?

      • How can children’s food be distributed in a timely manner to ensure safety, quality and healthy food to its consumers?
      • Innovating food for the ageing population and segmenting the market to meet the needs of the over 55s from those aged 75 and onwards

Dr. Loek Pijls, Global Director – Nutrition Innovation, THE COCA-COLA COMPANY, BELGIUM

11.50-12.20 – The Power of Aligning Consumers with Your Brand: How Consumers’ Emotions Are Influenced By Brands and Converting Them Into Purchasing Decisions?

      • How can both manufacturers and retailers encourage customer loyalty while meeting new demands, tastes and higher expectations of service?
      • What are the barriers to purchase for your brand and category and how have they changed as a result of economic pressures on consumer?
      • How can private label companies respond to increased competition and what can marketers do to build brand loyalty for the medium to long term?

12.20-12.50 How Social Media Marketing Can Level the Food Field?
How can social media help to grow a brand in a competitive industry?

      • How can companies develop online personalities to successfully connect with savvy consumers who expect a human connection?
      • What social media analytical tools should be invested to understand consumers better?

Jacob Thundil, Director, COCOFINA, UK

12.50-13.20 – New Product Development (NPD): What’s Out vs. What’s In?

      • How do trends impact and drive NPD?
      • What are some of the ways to increase the efficiency of the NPD process?
      • How might the NPD process differ based on different consumer needs and speed to market?

Iain Moore, Head of Product Development and Quality, CARLETTI, DENMARK

13.20-14.20 – Networking Lunch

14.20-14.50 – Open Innovation: What Are the Challenges and Opportunities Afforded by the Incorporation of Open Innovation into the Food Industry?

      • How is the changing nature of innovation in the food and drink industry driving open innovation?
      • What are the trends, implications and impacts of open innovation?
      • What are the role of partners and networks in open innovation?

Jens Bleiel, Chief Executive Officer, FOOD FOR HEALTH IRELAND

14.50-15.20 – What Roles Do SMEs and New Technologies Have with Regards to Food Quality?

      • What is the value of SMEs to the European food and drink industry and the consumer?
      • How are new technologies impacting food quality and how are they accepted by consumers and Industry?
      • What are the challenges for SMEs and the uptake of new technologies?


15.20-15.50 – How Do Consumers React to Health Claims and Soft Claims

      • Consumer awareness, understanding and use of health claims and symbols – results from the EU-funded Clymbol project
      • Soft claims – increased presence and consumer views

Dr. Laura Fernández Celemín, Director General, EUROPEAN FOOD INFORMATION COUNCIL (EUFIC)

15.50-16.20 – Tea Break & Networking

16.20-17.20 – What the Future Holds: What Challenges Lie Ahead and What Must Stakeholders in the Food Supply Chain Do to Ensure Food Sustainability in the World?

        • How is the industry innovating to tackle climate change to continue meeting the growing demand?
        • What game changing technology is available to manufacturers?

Dr. Tim Finnigan, Director of R&D, QUORN FOODS, UK
Jens Bleiel, Chief Executive Officer, FOOD FOR HEALTH IRELAND

17.20 – Chairperson’s Closing Remark & End of Conference




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