Health & Natural IngredientsEuropean Conference 2008Leveraging Consumer Trends to Drive Product Innovation in the Food, Beverage and Cosmetics Markets

Key Issues Covered Include:

The Legal and Regulatory Framework – health claims, nutrition profiling, novel foods guidelines, labelling and packaging directives

Consumer Driven Market Opportunities and Product Innovation – tackling obesity, the aging and children’s markets, salt and sugar reduction

Healthier Product Development Across Food and Beverage Categories – dairy, beverages, bakery confectionary

Making the Leap from Artificial to Natural – ‘natural’ market trends, food preservation, taste and colour enhancement, functional ingredients

Natural Applications Extended – cosmetics, botanics, organics and sustainable supply chains

Gerhard Johan Heezen Adviser Ajinomoto

Save 20% on

conference fees

by booking before

31st July 2008!Tuesday 4th - Thursday 6th November 2008, Paris Nord Villepinte, Paris, France

Co-located with:

Dr Tristan RobinsonCompany NutritionistH.J. Heinz

John O’Connell R&D Manager Kerry Ingredients

David MelaSenior Scientist Unilever Food and Health Research Institute

Debra MillerDirector of NutritionThe Hershey Company

Christopher Beck Marketing DirectorWild

Dr. Luis FernandezApplications Technology Leader, Global Food Technology Group, Cargill

Lars Korsholm European Commission Administrator, European Commission

www.hi-events.com

Supported by:

www.ni-events.com

Conference delegates will be automatically registered for the Health Ingredients Europe Exhibition 2008.

Plus Speakers From: EFSA, Danone, L’Oreal, CSM Bakery Supplies, Yakult, Barry Callebaut, Tate & Lyle, GlaxoSmithKline, DSM, TNO,

Leatherhead Food International, Nizo Food Research, GNT, Armor Proteins, Wellness Foods, Sun Opta, The European Advisory Service,

Cantox, Covington & Burling, Royal Cosun, The European Food Information Council, AAK, Det Norske Veritas, Diogenes, Naturis, The

University of Reading, Martek, Beneo Remy, Euromonitor, Sensus, Beneo Orafti, Naturex, Purac, K+S Kali GmbH, Beneo Platinit, Symrise,

AVEBE Food, Hort Research, DKSH Switzerland, Sabinsa Corporation, Indena, The University of Newcastle, Decas Botanical Synergies,

Northland Organic, Neville Craddock Associates, Analyse and Realize, Gordons, 5 Paper Buildings, & Eminate

Featuring Over 60 Expert Speakers Including:

7 GOOD REASONS TO ATTEND• MarketTrends – in-depth analyses of the latest consumer, retailer and regulatory trends • TechnicalInnovation – comparison of the most recent scientific developments in the ingredients, food, beverage and cosmetics industries• PracticalApplication – case study presentations demonstrating cost effective and efficient product innovation • InteractiveDebate – over 10 hours of panel debate and Q&A with industry leaders and peers • HighLevelNetworking – over 5 hours of intensive networking with peers and competitors facing the same challenges• BespokeProgramme – the modular programme allows you to build a schedule that meets your specific requirements • Meet– with over 600 leading suppliers of health and natural ingredients at Hi and Ni Europe

What Delegates have said about our previous Hi and Ni conferences

“An excellent representation of current market trends” Marie Bildstein, LLZ Bremenhavem

“Dynamic innovative sessions, delivered and chaired with ease” Antonietta Gledhill, Waters Corporation

“Comprehensive enlightening presentations from an academic programme” Marcos de Espirito Santo, Panfoods

Conference Sponsorship OpportunitiesThere are a variety of creative ways to raise the profile of your company at this exclusive event. The Hi and Ni conferences provide you with a perfect platform to highlight your company profile with the right audience. We offer sponsorship packages separate from the exhibition, tailored to your business objectives. Contact Michael Gilbert on 0044 (0) 207560 4277 or email at mgilbert@cmpi.biz to discuss your requirements.

Leveraging Health Trends to Drive Product Innovation in the Healthy and Natural MarketsProgressive measures by European Authorities and National Governments to improve consumer health and product knowledge are driving innovative product development in the health and natural ingredients industries. Product Manufacturers, Ingredients Suppliers, Retailers and Research Organisations are now in the position to deliver healthier and natural alternatives to food, beverage and cosmetic products.

Applying innovation to product development and delivering on consumer demand has met with a number of challenges. This year’s Health ingredients conference examines the difficulties faced in key industry segments such as dairy, beverage, bakery and confectionary, whilst targeting product development in response to specific consumer group demand, including the elderly and children’s markets. Whilst the Natural Ingredients conference examines the unique technical challenges around natural taste, colour and preservation alongside maintaining a stable supply chain and keeping costs down.

Conference FormatThe Health and Natural Ingredients conferences are set out in a unique modular format, allowing delegates to attend only the areas of interest specific to them. As indicated by the pricing system, delegates can attend multiple modules at a sliding rate. Each module consists of three 20 minute presentations followed by a 30 minute interactive panel debate.

Book before 31st July 2008 and take advantage of our early bird discount!

Who Should Attend?This conference has been designed for senior figures working in the fields of: Research and Development, Product Innovation, Product Development, Sales and Marketing within: Food, Beverage and Cosmetics Product Manufacturers, Ingredients Suppliers, Retailers, Regulatory Authorities and Research institutes.

IngredientsSuppliers

45%Product

Manufacturers35%

ResearchConsultants

10%

Regulators5%

Retailers5% Nutritionists

10%

Industries Job Functions

Research andDevelopment

35%

ProductInnovation

20%

ProductMarketing

20%

FoodTechnologists

15%

Proprietary Data: Complying with Regulatory Requirements Without Losing your Market Edge • Learninghowtouseproprietarydatatogiveyourcompanyamarketadvantage• Exploitingthe‘handsoffperiod’• Knowingwhentoreleaseproprietarydatainrelationtothepatentingofingredients• SimplifyingtheprocessandincreasingefficiencyDr. Katrien Neirynck, Regulatory and Scientific Advisor, Covington & Burling LLP

H4 15.45 – 17.15 European Labelling and Packaging Regulations

Understanding the Implications of the New European Legislation on Labelling and Packaging • RecognisingthekeydriversfortighteningandconsolidatingEUlabellingand packaging regulations• ClarifyingandevaluatingtheNutritionLabellingDirective• HarmonisingtheEuropeanlabellingandpackagingregulationswiththepre- establishedUnitedNationsGloballyHarmonisedSystem(GHS)John van Kuik, Food Law Coordinator, Royal Cosun

Evaluating Consumer Perceptions of Nutrition Labelling • Increasingconsumerproductknowledgeanddiscoveringwhereeducationisneeded• DeterminingthereallinkbetweennutritionlabellingandconsumerhealthDr. Josephine Wills, Director General, European Food Information Council (EUFIC)

Reviewing the Use of Packaging Materials Under New Environmental Guidelines• Establishingstandardisedlabellingonfoodandingredientspackaging• Examiningopportunitiestoreducetheenvironmentalimpactofyourpackagingmaterials• BalancingcosteffectivenessandenvironmentalgoalsStefano Crea, Global Manager, Food and Beverage Industry, DNV

Wednesday 5th November 2008Consumer Driven Market Opportunities and Product Innovation

H5 10.30 – 12.00 Tackling the Global Threat of Obesity

Understanding the Causes of Obesity • Explainingtrendsintheprevalenceofobesityinthewesternworld• Examiningtheroleofthefoodandbeverageindustryandhowtheywilltacklethe health problems associated with obesity• AnalysingthefirstresultsofaPanEuropeanprojectondiet,obesityandgenesWim H.M. Saris, Corporate Scientist Human Nutrition, DSM Food Specialties & Professor of Human Nutrition, Maastricht University, & Coordinator EU project, Diogenes

Novel Approaches to Developing Enhanced Satiety Food Products • Examiningtheneedfornewgenerationfunctionalfoods• Analysingtheframeworkofthesatietycascadeandwhythisisimportanttocontrol appetite and reduce intake• Designingfoodproductstoinducesensorysatiation• Combiningsatiationandsatietyasnovelapproachingtoengineeringlonglasting food productsRianne Ruijschop, Scientist, Nizo Food Research

On the Horizon: Finding and Proving New Food Ingredients for Body Fat Reduction • Examiningphysiologicalprocessesandfoodtargetstoreducebodyfat• Usingfoodstructureanddeliveryforappetitecontrol• ExploringpotentialroutesforenergymetabolismandbodycompositionDavid Mela, Senior Scientist, Unilever Food and Health Research Institute

H6 12.15 – 13.45 Leveraging the Opportunities of the Ageing Market

Addressing Multiple Risk Factors through Cardiovascular and Bone and Joint Health Products • CalculatingandobtainingtheoptimalvitaminDandcalciumlevelsforpromoting bone health in the elderly through your products• IncorporatingPrebioticsinyourproductandpublicisingtheclaimthattheyaid absorption of calcium • TransformingyourproductrangethroughbonehealthpropertiesNeil Foster, Technical Sales Manager, Naturis

Tuesday 4th November 2008The Legal and Regulatory Landscape

H1 10.30 – 12.00 Advancements in Nutrition and Health Claims Regulation

Updating on EU Nutrition and Health Claims Regulation• Definingthecurrentlegalframeworkonnutritionandhealthclaims• SummarisingthecontentandimpactofthelatestEuropeanregulatorychanges• Tacklinglegislativegreyareas:Uncoveringissuesuntouchedbyprecedentand ambiguous legal terminologyLars Korsholm, European Commission Administrator, European Commission DG Health and Consumer Protection Investigating EFSA’s Role in the Evaluation of Health Claims• AnalysingtheApril2008EFSAreportanddefiningtheimplicationsfortheindustry• Ensuringsuccessfulclaimsauthorisationthroughapplicationpreparation• Preparingthecorrectqualityandvolumeofevidencetofortifyyourclaim• LearningfromrecentclaimsrejectionsProf. Albert Flynn, Chair of the EFSA Scientific Panel on Dietetic Products, Nutrition and Allergies, NDA Panels EFSA

Establishing an Effective Claim Substantiation Strategy• Effectivelydesigningclinicaltrialstobalancecostwithqualityofresults• Leveragingadvancedstatisticaltechniquestoensuretherobustnessoftrials• ClarifyingthecriteriawhichwillensuretrialsuccessandclaimssubstantiationDr. Joerg Gruenwald, President, Analyze and Realize AG

H2 12.15 – 13.45 Nutrition Profiling

Examining the Evolving Landscape of Nutrition Profiling Legislation • Understandingtheimplicationsofthedevelopingnutritionprofilinglegislation• Determininghownutritionalcriteriaarechanging• Examiningthefactorsthatwillbeassessedtoanalyseandinterpretthenutritional values of different foods and beverages• EstablishingobjectivescientificcriteriaforassessingfoodsinthefutureMiguel Fernandez da Silva, Advisor, European Advisory Service EAS

Planning your Regulatory Strategy for Products with Claims – The Importance of Nutrition Profiles • Integratingyournewproductdevelopmentwithcurrentandfuturenutritionguidelines• TranslatingthelatestEuropeanDietaryExemptionsListintonpdpotential• Exploringwhatdietaryexemptionsmeanforthepremiummarket• GaugingtheimpactofnutritionalprofilinglegislationonyourR&DprogrammeNigel Baldwin, Senior Scientific & Regulatory Consultant, Cantox

Positioning and Marketing your Product Within the Legal Framework• Effectivelypromotingthenutritionalvalueofyourproductswhilstadheringto regulatory requirements• Examiningunfaircommercialpracticeslegislation• Exploringtheinfluenceofpromotionalrestrictionsonproductscontainingsaturated fatty acids and trans fatty acidsKatherine Southby, Head of Regulatory Department, Gordons & Miles Bennet, Barrister, 5 Paper Buildings

H3 14.00 -15.30 Novel Foods Regulation

Assessing the Impact of Proposed Legislative Revisions on The Novel Foods Framework• Bringinglegislationintolinewithnewdevelopmentsandscientificadvice• Determiningtheimplementationtimelinefortherevisednovelfoodregulation• Identifyingtheimpactofthenewcentralisedauthorisationprocedureontheindustry• OutliningnewnovelfoodsdefinitionsNeville Craddock, Food Law Consultant, Neville Craddock Associates

Reviewing the European Assessment Procedure for Novel Foods• ClarifyingthedefinitionofnovelfoodsintheEU• Understandingthedifferencebetweenthefullandsubstantialequivalencenovel food assessment procedures.• Obtainingthewealthofevidencerequiredtoprepareanovelfooddossier• CaseStudyAnalysis:Lookingatbestandworstpractices Annie-Laure Robin, European Regulatory Team Leader, Leatherhead Food International

Health Ingredients Conference 2008Leveraging Consumer Trends to Drive Product Innovation Within a Rapidly Evolving Regulatory FrameworkEach module involves three 20 minute presentations followed by 30 minutes of panel discussion and Q&A

Developing Anti-Inflammatory Products for the Ageing Market• Usingexistingknowledgeindesigningintelligentmixes• Applyingnutrigenomicsforproductorientationandoptimalisation• EvaluatingadvancedstatisticstooptimizeclinicaltrialoutcomeHenk Hendriks, Senior Scientist Human Physiology, TNO

Developing Products for Gut Health and Immune Function for the Elderly Market • Capitalisingonthepotentialofguthealthproductsfortheagingmarket• Evaluatingandpromotingthebenefitsofprebioticsandprobioticsinirritablebowel syndrome and other functional gastrointestinal diseases• ExploringfuturepotentialdietarysolutionstoguthealthproblemsfortheelderlyIan Rowlands, Head of Hugh Sinclair Unit, University of Reading

Formulating Gut Health Products with Strong Nutritional Profiles • Developingnutritionalproductswithgreattaste• Maintainingthesensoryprofilesofguthealthproducts• ExploringthehealthbenefitsassociatedwithguthealthproductsMarycarmen Manuet, Activia Formulation and Process Manager, Danone

H7 14.00 – 15.30 Targeting the Children’s Market

Examining the Latest Trends in the Children’s Market• Tacklingincreasingparentalconcernwithchildobesityandthemovetowardschild weight management products• Examiningthemovetowardsartificialadditivereductioninchildren’sproductsViliani Albani, Advisor, Leatherhead Food International

Optimising Artificial Colouring Levels in Children’s Products • Substitutingartificialcolouringfornaturalalternativeswithoutcompromisingtaste• ReviewingEFSAresearchintotheeffectsoffoodcoloursonchildren’sbehaviour• Strikingabalancebetweenrespondingtoconsumerleddemandforreducedartificial colouring and creating an appealing productPaul Collins, Managing Director, GNT

Omega 3: Driving Long-Term Growth in the Booming Children’s and Teens’ market• ExpandingthepotentialofyourexistingDHAomega3productrange• ExaminingthelinkbetweenDHAomega3andvisualandcognitivefunction• AssessingdevelopingresearcharoundbehaviordisordersandDHAomega3• ExploringEUconsensusrecommendationsforDHAomega3contentinproducts designed for pregnant womenAlan S. Ryan, Executive Director of Clinical Research, & Philip C. Fass, Executive Director, Industry and Commercial Relations, Martek

H8 15.45 – 17.15 Delivering Salt and Sugar Reduction

Approaching Salt Reduction Across your Product Portfolio• Exploringhowtheindustryisadaptingtoconsumerdemandforlowersalt• Reviewingcollaborativeactivityacrossindustry:ExaminingthesuccessofProject Neptune• Communicatingthelowsaltmessagesandworkingwiththeregulatorsandalook to the futureDr Tristan Robinson, Company Nutritionist, H.J. Heinz

Substituting Salt for Healthier Alternatives • Securingproductlongevitywithreducedornosalt• Substituting‘badsalt’sodiumchloridefor‘goodsalt’potassiumchloride• Improvingandtastethroughsaltreduction:ThechallengesandsuccessesBenoit Laplaize, Marketing Manager, Armor Proteins & Patrick Laurens, Commercial Manager, Armor Proteins

Developing Palatable Low Sugar Products• Understandingthelegislationandthesciencebehindsugarreduction• Reviewingtheuseofsweeteners:Examiningthesuccessesandfailures• ExploringwhethertasteandtexturecanbepreservedinsugarreducedfoodGerhard Johan Heezen, Adviser, Ajinomoto

Thursday 6th November 2008Health Trends Across Food and Beverage Categories Chair – Dr. Luis Fernandez, Applications Technology Leader, Global Food Technology Group, Cargill

H9 10.30 – 12.00 Healthier Dairy Products

Exploiting Health Trends Across the Global Dairy and Non-Dairy Markets • Identifyingkeynaturalingredientsandnutritionalbenefitsindairy• ReviewingtheincreaseinCleanLabeldairyproducts• ExploringthepossibilitiesforcompletevegetablesolutionsfordairyalternativesJeroen Ingelbrecht, New Business Development Manager, BENEO-Remy

Satiety Product Development for the Dairy Market• Evaluatingthelatestresearchintosatietydevelopmentindairy• Analysingthemovementinconsumertrendsfrom‘foodminus’to‘foodplus’• InvestigatingthescopeandincreaseofproductswithextradietaryfibreLee Linthicum, Global Packaged Foods Research Manager, Euromonitor International

Health, Wellness and Nutritional Product Development in the Dairy Market • Examininghealthydairyproductsandthereducedriskofobesity• Investigatingdairyproductsandthelinkwithpreandprobiotics• ReviewingthehealthydairyproductdevelopmentofthefutureJohn O’Connell, R&D Manager, Kerry Ingredients

Examining the Scientific Properties of Probiotics• Reviewingtheimpactofthenewlegislationonprobiotics• Conductingresearchtobuildscientificevidence• CommunicatingthebenefitstoconsumersLinda Thomas, Science Manager, Yakult

H10 12.15 – 13.45 Product Innovation in the Beverage Industry

Producing Functional Beverages• Cateringtothedemandforcombinedtasteandhealthqualities• Evaluatingthebenefitsofhealthpropertiesinbeverages• ExaminingthefunctionalpropertiesofdifferentfruitgroupsHayley Marson, Group Nutritionist, Wellness Foods

Developing Beverage Satiety• Examininghowsatietyisdrivingproductdevelopmentinthebeverageindustry• Reducingcalorieswhilstmaintainingnutritionalvalueandsatiety• Reviewingthepropertiesofalginate-pectinandcalciumasasatietypromoting ingredient in beveragesRony Van Den Abbeele, Application Beverage Scientist, Tate & Lyle

Optimising Nutritional Value, Energy Release Profile and Energy Metabolism in Beverages• IntroducingPalatinoseanditscategorisationwithingroupsofcarbohydrates• Reviewingthelatestresultsonenergyreleaseprofilesandmetabolism• ExploringnewconceptswithPalatinoseforoptimisingnutritionalvalueDr. Stephan Hausmanns, Head of Product Management, Beneo Palatinit

H11 14.00 – 15.30 Health Developments in the Bakery Sector

Driving Ingredient Innovation to Support Weight Management• Focussingontheglycemicindex(GI)anditssignificanceinproductdevelopment• Reducingtransfatsinbakeryingredients• EvaluatingtheroleoffibresandproteinsinsatietyproductdevelopmentAline Adam-Perrot, Senior Research Scientist, Nutritional Sciences, Cargill Meeting Consumer Demands for Optimised Additive Levels in Bakery Products• InvestigatingconsumerperceptionofE-numbersinbakeryproducts• Re-formulatingproductstakingintoaccounttheacceptedperceptionsofadditives• Workingwiththeappropriaterawmaterialswithinadeclarationfriendlyframework and maintaining conventional quality requirementsRalf Neumann, European Category Manager Bakery Ingredients, CSM Bakery Supplies Europe

Responding to Consumer Demand for Increased Fibre in Products• Increasingfibreinyourproductwithoutcompromisingtasteortexture• LeadingproductinnovationonhighfibreproductsDr. Diederick Meyer, Senior Scientist, Sensus

H12 15.45 – 17.15 Health Innovation in the Confectionary Market

Exploring the Latest Health Promoting Concepts in Confectionary• Promotingthehealthbenefitsofdarkchocolate• Maintainingabalancebetweenhealthandqualityinconfectionary• Examiningthehealthbenefitsofcocoaasanaturalfood• ReviewingthelatestclinicalresearchavailableonhealthyconfectionaryDebra Miller, Director of Nutrition, The Hershey Company Reformulating Products Whilst Maintaining their Premium Qualities • Bridgingthegapbetweenappealingconfectionary,andsaturatedfattyacidsreduction• Reformulatingyourproductwithdecreasedcontentsofsaturatedfattyacids• IncorporatinghealthpromotionalaspectsintoyourpremiumproductrangeMads Holmer-Jensen, Product Manager, AAK

Cocoa: An Unlikely Source of Health • Adaptingcocoaprocessingtechniquestomaintainpositivehealtheffectsofchocolate• Substantiatingchocolatehealthclaimsandprovidingsupportingevidence• BridgingthegapbetweenscienceandconsumerunderstandingintheindustryHans Vriens, Director of Innovation, Barry Callebaut

Tuesday 4th November 2008From Artificial to Natural

N1 10.30 – 12.00 Natural Ingredients Trends and Innovations

Establishing the Natural Ingredients Trends and Products of the Future • Identifyingnaturalprebioticsandtheirnutritionalbenefits• Examiningthelinksbetweendigestivehealth,immunityandsatietyDr. Anne Franck, Vice President Research & Development, Beneo Orafti

Establishing the Scope of Natural Ingredients and their Impact on Health • Questioningthevalidationofimmunityboostingclaims• ExaminingthelimitationsofnaturalingredientsGary Smith, Product Portfolio Manager, Naturis

Evaluating Developments in European Regulation on the Application of Natural Ingredients• Understandingthenaturalproducttrendsforthenextdecade• RecognisingwheremarketexpansionofnaturalingredientswilltakeplaceRichard Ross, Director Legislation and Procedural & Affairs, GlaxoSmithKline

N2 12.15 – 13.45 Natural Solutions to Food Preservation

Extending Product Shelf Life Using Natural Ingredients • Substitutingartificialpreservativesforessentialoilsfromplantsandpeptides• ExaminingthelimitationsandchallengestousingnaturalpreservativesBaptiste Demur, Manager, Naturex

Exploring Fermentation to Improve Food Safety Naturally• Examininganti-microbialingredientsproducedbyfermentation• Reviewingtheregulatoryenvironmentoffermentationbasedanti-microbialsEdwin Bontenbal, Senior Applications Technologist, Purac

Examining Natural Alternatives to Salt in the Context of Food Preservation • Identifyingthekeysourcesofnaturallowsodiumalternatives• AssessingthenaturalpropertiesofsodiumchloridesubstitutesDr Jurgen Aschenbrenner, Health Care, K+S Kali GmbH

N3 14.00 – 15.30 Natural Colour and Taste Enhancement

Improving Product Aesthetics by using Natural Colouring• Comparingtherangeofnaturalcolouringsavailablewiththeirsyntheticcounterparts in functionality and health content• Beyondedibleproducts:ExaminingtheversatilityofnaturalcolouringingredientsPaul Collins, Managing Director, GNT

Substituting Artificial Taste Enhancers for Natural Alternatives• Assessingthecostusingnaturalsubstanceswhenformulatingproducts• ExploringthelimitationsofusingnaturalingredientsJean Paul Nelissen, Technical Director, Flavour and Nutrition, Symrise Reviewing the Latest Research on the Development of Natural Texturising Agents• Producingstarchbasedtexturisingagentsfordryfoodproducts• ExploringthebenefitsandissuesassociatedwithnaturalthickeningagentsPaul Sheldrake, Market Manager, AVEBE Food

N4 15.45 – 17.15 Natural Functional Ingredients

Examining Consumer Trends in Natural Functional Foods• Examiningkeyhealthtrendsdrivingthenaturalfunctionalfoodsmarket• UnderstandingconsumertasteswithinspecificdemographicgroupsChristopher Beck, Marketing Director, Wild

New opportunities for Fruit Based Sports Performance and Nutrition Products• Formulatingfruit-basedingredientstodeliversustainablesportsperformancefactors• ExploringtheopportunityfornaturalfruitproductswithinthisrapidlygrowingmarketGregg Mann, General Manager, Business Development, Hort Research

Promoting the Weight Loss and Satiety Properties of Natural Functional Foods • Communicatingtheweightmanagementpropertiesofbetaglucanandbarley• ApplyingnaturalfunctionalingredientstomarketableweightcontrolproductsDr. Peter Schkoda, Business Development Manager, DKSH Switzerland

Wednesday 5th November 2008 Natural Applications Extended

N5 10.30 – 12.00 Natural Cosmetics Developments

Defining Natural Cosmetic Ingredients• Examiningthedefinitionsofpersonalcareingredients• EvaluatingtheperformancetradeoffforethicalingredientsDr. Ted Slaghek, Product Manager Industrial Biopolymers, TNO Quality of Life

Examining the Role of Probiotics in Natural Skin Care Products: The Holistic Approach to Beauty• Exploringskincarethroughcomplementaryfoodproducts• InvestigatingbiotechnologicalextractstopromotehealthAudrey Gueniche, Project Director Oral Route Research -Skin and Hair, L’OREAL New Dimensions in Personal Care: Harnessing the Synergy Between Dietary Phytonutrients and Cosmeceuticals• Beautyfromtheinsideandout:Scientificrationale• FormulationguidelinesforoptimalsafetyandefficacyDr Lakshmi Prakash, VP Innovation & Business Development, Sabinsa Corporation

N6 12.15 – 13.45 Botanical Ingredients Advancements

Understanding Botanical Market Trends • RegulatorystatusforherbalproductsinEurope• Exploringtraditionalherbalmedicinesdirective:the2011deadlineDr. Valerio Bombardell, Regulatory Affairs Manager, Indena

Examining the Benefits of Plant Sourced Medicine • Plantcomponentsusedtoslowcognitivedeclineintheelderly• TheeffectsofginsengonmoodandcognitiveperformanceProf. Ed Okello, Director of the Medicinal Plant Research Group, University Of Newcastle upon Tyne

Examining the Health Potentials of Super Fruits • ExploringthemovetowardsstandardizationofSuperFruitsingredientstokeyactives• Investigatingtheimportanceofclinicalresearchforthecontinuedadvancementand mass market acceptance of Super Fruits ingredientsDan Souza, Director of Marketing, Decas Botanical Synergies

N7 14.00 – 15.30 Expansion of the Organics Market

Responding to Retailer Demand for Innovation in the Organics Sector• Consideringopportunitiesforfurtherorganicproductdevelopment• Analysingtheorganic–nonorganicdebateandtherealhealthpropertiesoffoodHayley Marson, Group Nutritionist, Wellness Foods

Maintaining the Global Organic Supply Chain • Successfullysourcingneworganicrawmaterialsandensuringquality• ComplyingwithEuropeanorganicregulationsKate Leavit, Director of International Sales and Marketing, SunOpta Grains and Food Group

Tackling Increased Supply and Nutritional Needs in Organic Products• Maintainingthenutritionalvalueofmassproducedorganicproducts• IncreasingorganicproductdistributioninmainstreamretailersPeter Shortridge, Founder and President, Northland Organic

N8 15.45 – 17.15 Driving the Sustainability Agenda

Maintaining Sustainable Supply Chains • TacklingTechnicalproblemsassociatedwithlargescalesustainablesupplychains• Maintainingproductqualitywhilstincreasingtheyieldproducedbyyoursustainable supply chainDr. Kirstin Brandt, Senior Lecturer, Food Quality and Health Research, Newcastle University

Combining Sustainable Production Goals with Efficiency and Environmental Objectives• Reducingthecostofprocessingthroughtechnologicaladvancement• Improvingethicalandlogisticalaspectsofproductionthroughsustainability Stefano Crea, Global Manager, Food and Beverage Industry, DNV

Establishing and Operating a Sustainable Business• Convertingcompanypracticestoincorporaterecyclingatalllevelsofindustry• ExpandingconsumerproductsourceknowledgeDr Stephen Minter, Chief Technical Officer, Director, Eminate

Natural Ingredients Conference 2008Driving Natural Solutions And Innovations For The Food, Beverage And Cosmetics MarketsEach module involves three 20 minute presentations followed by 30 minutes of panel discussion and Q&A

Book now at www.hi-events.com www.ni-events.comOr Call: 0845 218 6058

Early Bird Offer! Book before 31st July 2008 & Save 20%

Early Bird Rate - Book before 31st July 2008

Early Bird Price Total Plus 19.6% VAT Per Module

1 Module € 200.00 € 200.00 € 239.20

2 Modules € 180.00 € 360.00 € 430.56

3 Modules € 160.00 € 480.00 € 574.08

4 Modules € 140.00 € 560.00 € 669.76

5+ Modules € 120.00 - -

Standard Rates

Standard Price Total Plus 19.6% VAT Per Module

1 Module € 250.00 € 250.00 € 299.00

2 Modules € 225.00 € 450.00 € 538.20

3 Modules € 200.00 € 600.00 € 717.60

4 Modules € 175.00 € 700.00 € 837.20

5+ Modules € 150.00 - -

Cancellation Policy Should you be unable to attend, a substitute delegate is welcome at no extra charge. However, cancellations must be made in writingbefore14thOctober2008.Ifyoucancelbefore14thOctober2008withouttransferringyourregistrationtoanotherdelegate a €100administrationfeewillbecharged.After14thOctober2008therewillbenorefundofattendancefees.

About the Hi and Ni Conferences 2008TheHealthandNaturalIngredientsEuropeanConferences2008,locatedontheHiandNishowfloors,caterforalldivisionsofthefood,beverageandcosmeticsingredientsindustries.Themodularstructureallowsyoumaximumflexibilitybylettingyou pick & mix the specific topics that you want to learn about. Our conference team have researched each topic in-depth,

and have recruited speakers who are renowned to be experts in their respective fields. Each module will give you high-level insights combined with hands-on applicability, plus lively Q&A sessions and new product showcases, not to mention niche networking opportunities with your industry peers who are tackling the same issues as you. The Health and Natural

IngredientsEuropeanConference2008istheperfectforumtohelpyoutonavigatethefutureofyourbusiness.

About the Hi & Ni ExhibitionsHealth ingredients Europe Healthingredients(Hi)Europe2008istheworld’smeetingplaceforbuyersandsellers

of the full range of health ingredients, from nutraceuticals to cosmoceuticals and supplements to complex functional foodstuffs. With this rapidly growing industry, Hi Europe offers you the unique opportunity to source a host of new health

ingredients, meet with local and international food ingredients suppliers and extend your knowledge base.

Natural ingredients 2008 IfyourbusinessusesnaturalingredientsthenNi2008istheplacetobefrom4thto6thNovember2008.Naturalingredientsforcosmetics,personalcareproducts,foodstuffs,medicalremediesandnutraceuticalsfrom all over the world will be on display for you to examine. This highly professional cross sector platform is totally focused

on the booming natural ingredients market and will give you unique access to the manufacturers, suppliers, specialists, experts and trendsetters that fuel this industry.