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| CONFERENCE DAY 1 – TUESDAY 28 JUNE 2011 |
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| 08:30 |
Registration and refreshments |
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| 09:00 |
Opening remarks from the Chair |
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Opening address:
Ashish Bhobe,
Vice President Research and Development,
Godrej Hershey
Seema Vyas,
IAS Commissioner,
FDA Maharashtra
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| 09:10 |
Understanding the evolving regulatory framework for functional F&B in India
to fast-track the product development of functional foods and beverages |
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- Clarifying the definition of functional F&B with respect to the latest
FSAI Act
- Updating on the latest guidelines with respect to the various functional
F&B categories
- Understanding the regulatory position on key functional ingredients,
enzymes and additives that are approved internationally but prohibited
locally
- Determining how the regulatory framework is evolving to ensure greater
support for and stimulation of the functional F&B sector
- Evaluating the new laws required to ensur
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D B Anantha Narayana,
Head, Herbals Research (Retired)
Hindustan Unilever Research
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| 09:50 |
Assessing the current food safety regulation and how it is evolving to align
with international standards in the development of functional F&B |
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- Examining the scope of the evolving food safety regulations and the
implications for functional F&B developments
- Understanding the potential of new processes and techniques in aiding
food safety regulatory compliance
- Striking the balance between ensuring and protecting the nutritional and
functional properties of processed foods
- Evaluating new technological advances to ensure nutrient retention in
functional F&B
- Updating on the latest guidelines on compliance and penalties
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S B Dongre,
Director
Food Safety and Standards Authority of India (FSSAI)
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| 10:30 |
Morning refreshments and networking |
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| 11:00 |
Clarifying the latest health claims and nutritional labeling guidelines for
functional F&B products |
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- Understanding the latest health claims permitted in the areas of
convenience foods, beverages and energy drinks
- Clarifying the latest nutritional guidelines and understanding how these
can be enforced
- Leveraging substantiated health claims to drive your product marketing
strategy and ensure mass take-up of your products
- Determining the optimal messaging strategy and communication
channels to increase awareness of the health benefits of functional F&B
- Finding innovative communication and promotion methods to maximise
the revenue opportunity for functional F&B
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Kalpagam Polasa,
Scientist F, Head of Food and Drug Toxicology
Research Centre
National Institute of Nutrition (NIN)
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| 11:40 |
Determining the opportunities in amino acids and peptides by fermentation
to develop healthy functional F&B products |
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- Understanding the science behind amino acids and peptides and their
applications
- Learning from success stories of amino acids and their development
in the areas of healthcare and functional F&B products in international
markets
- Assessing the growth of the amino acids market in India to develop
functional F&B products
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Erika Hashizume,
Functional Food Consultant, Nutritional Representative Scientific Affairs and Research Planning Department,
Kyowa Hakko Bio |
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| 12:20 LUNCH AND NETWORKING |
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TRACK A:
PRODUCT DEVELOPMENT STRATEGIES |
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TRACK B:
R&D CHALLENGES |
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Chairperson:
Chairperson: Ashish Bhobe,
Vice President Research and Development,
Godrej Hershey
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Outlining advantages of utilising high resolving Liquid Chromatography Mass Spectrometry (LC-MS )system (Q-TOF) to ensure accurate and unadulterated food analysis |
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- Understanding the parameters for food testing segmentation to predict
customer segmentation and industry trends
- Evaluating the potential applications of LC-MS in existing and emerging
chemical and biological process in food testing
- Overcoming the preparing challenges when LC-MS is used
- Highlighting the advantageous of accurate mass and resolution
techniques to ensure detection and potential identification of
contaminants
- Utilising advanced forecasting methods such as data mining tools to
ensure accurate predication of chemical residues
Sunil Kulkarni,
Senior Application Scientist - LCMS
Agilent Technologies
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| 13:30 |
Understanding the impact of changing consumer lifestyles on functional
F&B product development opportunities in India |
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Assessing the latest regulatory developments in cognitive and DHA
functional foods to expand your functional F&B product portfolio |
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- Tracking changing Indian consumption patterns and identifying long-term
market trends and new product opportunities
- Evaluating the changing taste profile and adaptability of Indian
consumers to identify new product opportunities
- Determining to what extent the regional variations in food preferences
should impact functional F&B product development
- Linking increased consumer health awareness with high impact
marketing strategies that drive mass buying of functional F&B products
- Identifying the consumer groups that are responding most rapidly to
functional F&B product offerings
- Determining the optimal portfolio mix to ensure rapid penetration of
market and speedy ROI
Mamta Wadhwa,
Senior Director Chemicals Materials and Food, South Asia and Middle East,
Frost & Sullivan |
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- Understanding the cognitive health needs of children, young
professionals and the elderly and the implications for functional product
development
- Updating the regulatory framework for cognitive and DHA functional food
in Europe and China
- Clarifying health claims and nutritional labeling guidelines around these
foods
- Forecasting demand for these foods in the international markets and
reviewing product categories from Europe and China
- Developing food safety measures with respect to these products to ensure
mass take-up of cognitive and DHA functional foods
Anu Lähteenmäki-Uutela,
Postdoctoral Researcher, Business Law
University of Turku, and Former Member, Legal Council for the
Functional Foods Forum
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| 14:10 |
Overcoming regulatory and food safety challenges to maximise your
share of a rapidly growing infant functional F&B market |
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Evaluating the application of omega 3 & 6 to diversify your omega
portfolio mix |
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- Understanding the potential of the infant category for the development of
functional F&B
- Clarifying the regulatory framework highlighting issues around ingredients
that are approved for adults but prohibited for infants
- Evaluating the various claims with substantiated clinical trials to increase
the mass take-up of infant foods
- Understanding the minimum RDA requirements and exploring the
optimum delivery vehicles for infants to develop functional products
- Tackling the taste challenges associated with functional F&B for infants
- Assessing the potential of key functional ingredients for cognitive
development of infants
- Evaluating the optimum communication channel to ensure mass take-up
of infant functional F&B products
Sanjeev Ganguly,
Medical Director - South Asia,
Nestle Nutrition
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- Examining the various sources of omega 3 & 6 for effective development
of functional F&B
- Clarifying the latest science behind omega 3 & 6
- Overcoming the R&D challenges associated with the application of
omega 3 & 6 in functional products
- Identifying the new product categories for the application of omega 3 & 6
such as bakery
- Quantifying the revenue opportunity for omega 3 & 6 food products
A Savitri,
Manager Regulatory and Quality
Britannia
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| 14:50 AFTERNOON REFRESHMENTS AND NETWORKING |
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| 15:20 |
Evaluating the role of soy protein and fiber in the healthy aging product development |
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- Understanding the definitions of healthy aging to develop product categories in this
area
- Identifying the health issues related to aging to determine the potential of healthy
aging products in India
- Determining the health and nutrition benefits of soy protein in healthy aging F&B
product development
- Utilising the potential of soy protein in the areas of heart health, weight
Management, glycemic Index, digestive health and muscle health
U Purnachand,
Business Manager,
Solae
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| 16:30 |
Understanding the potential of functional F&B products to prevent and
manage cardiovascular diseases |
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Leveraging the benefits of DHA to develop new functional products and
target a wider consumer base |
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- Quantifying the level of heart disease in India and estimating the rate at
which it is growing
- Determining the minimum nutritional recommendations to make heart
healthy food products
- Evaluating new product categories based on grains and oats to expand
your heart healthy food product portfolio
- Clarifying the latest scientific findings to inform heart healthy F&B product
development
B Siva Kumar,
Former Director
National Institute of Nutrition (NIN)
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- Identifying the various sources of DHA for the development of functional
F&B products
- Overcoming the taste challenge to increase the mass take-up of DHA-based
food products
- Managing the pungent odour of DHA to increase consumer acceptance
- Applying DHA effectively to a range of new categories such as snacks
- Sizing the revenue opportunity for DHA food products
Meena Mehta,
Associate Professor,
Dr BMN College of Homescience
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| 16:40 COCKTAIL ROUNDTABLE |
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