| 08.30 | Registration and refreshments |
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| 09.00 | Opening remarks from the conference chair |
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| Exploring Opportunities, Consumer & Health Claim Developments Around Weight Management |
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| 09.10 | Keynote address: Evaluating the opportunities and challenges around developing F&B products that support weight management |
| • | Understanding the scale of the obesity crisis in Europe and links to other significant health issues such as heart disease and diabetes |
| • | Considering the complicated factors influencing weight management, control and satiety and the challenges involved in combating obesity |
| • | Evaluating the priorities of governments, retailers and consumers on this issue – how might the market for weight management products develop? |
| • | Examining the technical, commercial and regulatory challenges facing the F&B industry – what is possible? |
| | Jens Bleiel, CEO, Food for Health Ireland, University College Cork |
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| 09.40 | Examining today’s consumer trends: identifying how the move away from ‘diet’ and the focus on ‘zero’ should to shape your product development strategies |
| • | Evaluating shifts in consumer trends and likely future developments – moving away from dieting to a focus on healthy lifestyles and sustaining energy |
| • | Understanding the products and categories that are proving successful in this market and considering why – ingredients, formats and marketing |
| • | Focusing on the importance of consumer understanding and trust –claims that resonate and how to overcome issues of mistrust |
| • | Where do the biggest opportunities lie for product and ingredient manufacturers? |
| | Lu Ann Williams, Head of Research, Innova Market Insights |
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| 10.10 | Health claims development focus: promoting the positive attributes of your weight management product within the European regulatory framework |
| • | Extracting key points from the EFSA guidelines on the scientific requirements for health claims related to appetite ratings and weight management |
| • | Analysing key case study examples of health claim applications – what can be learnt? |
| • | Considering the practicalities of developing clinical trials and providing the level of information required to substantiate claims in this area |
| • | Exploring the likely future development of health claims and what it means for manufacturers’ and ingredient suppliers’ product development strategies |
| | Dr. Christiane Alexander, Senior Consultant, Analyze & Realize |
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| 10.40 | Morning refreshments |
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| Understanding Satiety & Overcoming Technical Challenges to Leave Consumers Feeling Fuller |
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| 11.10 | Understanding the physiological and psychological components of satiety and appetite control and the potential for innovation in F&B |
| • | Exploring current understanding of the mechanisms for achieving a reduction in hunger reflexes – links between the brain, mouth, stomach and gut in determining food intake |
| • | Examining eating behaviour and the psychology of appetite in the overweight and obese |
| • | Considering approaches to successfully improving appetite ratings and diminishing subsequent energy intake in F&B products |
| • | Evaluating the latest satiety enhancing innovations– the relative merits of fibre-, protein- and lipid-based approaches |
| | Professor Jason C.G. Halford Ph.D. C.Psychol. (Health), Reader in Appetite and Obesity, Director of Laboratory, University of Liverpool |
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| 11.40 | Case study: Fortifying products with fibre/protein to promote satiety without affecting taste and texture |
| • | Demonstrating the effect of fibre/protein on satiety and the knock-on effect of energy intake at the next meal |
| • | Choosing the correct fibre/protein for the application |
| • | Overcoming R&D challenges to optimise taste, texture and appearance profiles |
| • | Positioning products to maximise consumer understanding and appeal |
| | Speaker to be confirmed, Nizo Food Research |
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| 12.10 | Evaluating successful approaches to communicating satiety benefits to consumers and overcoming negative perceptions |
| • | Understanding why the term satiety is challenging and considering alternative approaches |
| • | Examining case study examples of successful products and how they have been marketed – what claims have and can be made? |
| • | Drawing on broader F&B trends around ‘healthy’, ‘natural’ and ‘clean’ to improve consumer appeal – how satiety fits with other claims and labelling priorities |
| • | Considering the impact of negative perceptions of weight management products – how can these be overcome? |
| | Dr Fiona Lalor, Consumer and Regulatory Affairs Researcher, Food for Health Ireland, University College Dublin |
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| 12.40 | Lunch |
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| Exploring New Innovations in Functional Ingredients, From Fat Burners to Fat Inhibitors |
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| 13.40 | Developing ingredients that successfully burn fat to drive weight loss |
| • | Understanding the mechanisms for increasing metabolic burn rate without losing muscle |
| • | Demonstrating the positive effects on weight loss |
| • | Assessing the potential uses within the F&B industry to develop innovative weight management products |
| • | Evaluating the claims that product manufacturers can make – considering novel food status and health claim approval |
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| 14.10 | Understanding the potential to develop ingredients that inhibit fat and carbohydrate uptake |
| • | Demonstrating the positive effects of fat inhibitors on weight management |
| • | Assessing the potential uses within the F&B industry to develop innovative weight management products |
| • | Evaluating the claims that product manufacturers can make – from novel food status and health claims approval |
| | Mathew Richardson, Technical Director, Applied Nutritional Research Ltd |
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| Reformulating to Enhance Nutrient Profiles & Create ‘Better For You’ Products |
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| 14.40 | Successfully reformulating to develop a reduced fat product that supports weight management |
| • | Evaluating the overall taste and satiety effects of low-fat products – what challenges do product manufacturers and ingredient suppliers face? |
| • | Understanding the impact of altered mouth-feel and signalling in the gastrointestinal tract on the choices consumers make – using this to inform your NPD and reformulation |
| • | Exploring practical approaches to removing fat while improving or maintaining taste and texture |
| • | Considering the labelling claims that can be made on reduced-energy products |
| | Professor Peter Wilde, Food Structure & Health Programme, Institute of Food Research |
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| 15.10 | Afternoon refreshments |
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| 15.40 | Case study: Effectively using protein to replace carbohydrates, enhance the nutrient profile and increase satiety |
| • | Evaluating approaches to successfully replacing carbohydrates with protein to promote loss of body fat but not muscle |
| • | Considering ingredient selection and overcoming issues of taste, mouth-feel and texture in an energy-reduced product |
| • | Understanding commercial factors – cost implications and the claims that can be made |
| | Christian Darimont, PhD, Head of the Energy and Metabolic Health Group, Nesté Research Centre |
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| Future Focus Panel Discussion: The Weight Management Market of the Future |
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| 16.10 | Considering future opportunities and challenges in the weight management market |
| • | Launching new weight management products – what works and what doesn’t? |
| • | Applying new innovation to the F&B market – what techniques and ingredients will prove most successful? |
| • | Considering the development of health, consumer and regulatory trends – what challenges will ingredient and product manufacturers need to overcome? |
| • | Communicating effectively with consumers – how will the concept of weight management develop? |
| | Professor Jason C.G. Halford Ph.D. C.Psychol. (Health), Reader in Appetite and Obesity, Director of Laboratory, University of Liverpool |
| | Dr Fiona Lalor, Consumer and Regulatory Affairs Researcher, Food for Health Ireland, University College Dublin |
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| 17.00 | Close of conference |
