JAS 15ème édition : 19 & 20 Juin 2024

The International Food & Innovation Gathering

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JAS Workshops

Unique occasion to exchange with experts

Co-organised by expertise centres specialized in health & food, the workshops are the unique occasion for receiving and sharing information with experts in small groups.

By joining JAS workshops, you will get the opportunity to discuss topical issues, meet participants around common concerns and share experiences.

Organised during the event, without encroaching upon conferences and meeting sessions, since there are held during lunch time, the JAS workshops gather about thirty participants, registered in advance, in a friendly atmosphere around a meal tray for 1 hour.

  • WEDNESDAY
  • THURSDAY
Thu 16 June12:30 PM > 2:00 PM

CHARENTE-MARITIME WORKSHOP

Developing innovative and sustainable sectors: example of a local dynamic around soya in Charente-Maritime

  • Mobilized professionals : Maïder BARREIX, Eau 17, Re-Sources coordination for the Arnoult-Lucérat area, the sector’s deployment area.
    Christophe GUICHARD, Coop Atlantique
    Benoit THIBAULT, Fermiers de Loué
    Nicolas PUGEAUX, Négoce Agricole Centre Atlantique
    Thomas PERRIER, Coopérative Océalia
  • Speaker : ARNAUD UHALDE – L’atelier du changement
  • Target : Local authorities: raising awareness of territorial development levers related to production methods and animal feed methods Producers interested in diversifying their production Agribusinesses from other sectors wishing to develop their activity based on the same principle
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Thu 16 June12:30 PM > 2:00 PM

ADEME WORKSHOP

Energy efficiency and decarbonisation: how can the food industry reduce its consumption of fossil fuels?

  • Mobilized professionals : Bruno MATHELLIER, CRITT AGRO-ALIMENTAIRE, Technology Advisor on Energy Efficiency, Industry Decarbonisation, Diag Eco-flux auditor
  • Speaker : Sean COQ, the industry decarbonisation referent for ADEME Nouvelle-Aquitaine
  • Target : This workshop targets agribusinesses, from SMEs to large industrial groups.
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Thu 16 June12:30 PM > 2:00 PM

VEGEPOLYS VALLEY WORKSHOP

Come and discover the concept of the ephemeral plant shop and promote your green innovations!

  • Mobilized professionals : Members of the "Plant for Food and Feed" and "Nutrition Health Prevention, Well-being, Cosmetics" communities of the VEGEPOLYS VALLEY cluster having participated in the 2022 temporary shop in Lyon.

    - Greentech
    Organic and fair trade Inca Inchi virgin oil by Greentech. A pioneer in plant biotechnology, GREENTECH develops and produces high-tech active ingredients for cosmetics, pharmaceuticals and nutraceuticals, from the plant, marine and microbial worlds. They offer here a "health oil", derived from Inca Inchi seeds, a superfood native to the Peruvian Amazon and used for millennia for its nutritional properties. The cultivation and production of the oil, carried out in northern Peru, is certified organic by Ecocert (without pesticides, without GMOs) and the sector certified fair trade by Fair-for-Life. In addition, GREENTECH, in partnership with the local company AGROINDUSTRIAS AMAZONICAS, has set up the OMEGA project, a program contributing to the reforestation of the Amazon with native plants.

    - Brin de Foli will present several products: a Living Food Box, a small sustainable equipment allowing everyone to make classic yoghurts at home as well as fermented plant-based drinks and desserts without a yoghurt maker; but also kits to make homemade plant-based desserts with active ferments and sources of fibre or protein. Founded by Sarah (from Ecole Paul Bocuse) and David (doctor in natural sciences), Brin de Foli offers solutions based on vegan and lactose-free lactic ferments that are unique worldwide and designed for plant-based milks.
  • Target : Food and nutrition-health sector: Food industries - Food supplement, dietetic and health food manufacturers - Engineers in technological testing centres - Managers of research laboratories - Suppliers of nutritional and functional ingredients
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Thu 16 June12:30 PM > 2:00 PM

POLE ALIMENTS & SANTE WORKSHOP

How does the consumer understand the concept of a balanced diet?

  • Mobilized professionals : Patrick SAUVANT, Ph D. Bordeaux Sciences Agro, former Expert of the CES (Comité d'Experts Spécialisés) Nutrition Humaine, member of the SFN (Société Française de Nutrition).
  • Speaker : Agathe BERTIN, project manager, Pôle Aliments & Santé
  • Target : Food industry in general and all structures that may be directly or indirectly concerned with food balance and its link with consumers.
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Thu 16 June12:30 PM > 2:00 PM

TRANSFOBIO WORKSHOP

New regulation on organic products: key points and tools for reading and applying the regulation

  • Speaker : Audrey LESTURGEON, Technical Advisor for organic products, CRITT PACA / co-leader of the RMT Actia TransfoBio network
  • Target : Organic processing companies, any company wishing to engage in an organic approach
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Thu 16 June12:30 PM > 2:00 PM

AGRI SUD-OUEST INNOVATION WORKSHOP

Food and Immunity, what did you expect ?

  • Mobilized professionals : Constance CLARISSE, THT (Puratos Group), probiotics business (biotechnology), Belgium
    Dr Sue McKAY, PhD, Nutrileads, a company producing sustainable and natural ingredients for human health through nutrition, The Netherlands
  • Speaker : Pierre BOUGAULT et Nicolas NGUYEN THE, Agri Sud-Ouest Innovation
  • Target : All audiences in the food industry (companies, suppliers, researchers)
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Wed 15 June12:30 PM > 2:00 PM

VALORIAL WORKSHOP

Boosting natural immunity with a reinvented plant-based diet: advantages of innovative ingredients and processes

  • Mobilized professionals : Charlotte Philippart, Nutrition and Regulation Consultant, Foodinnov Nutrition
    Marine Fontes, Nutrition, Regulatory affairs and Innovation engineer, Foodinnov Nutrition
    Matthieu Besnard, Director, Esenco
  • Speaker : Céline Le Stunff, Member Relations & Innovation Consultant, Valorial
  • Target : R&D, nutrition and marketing managers in the field of healthy food and ingredients. Food processing businesses seeking to develop plant resources and innovative processes.
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Wed 15 June12:30 PM > 2:00 PM

CHARENTE-MARITIME WORKSHOP

Seafood products: quality approach and local development

  • Mobilized professionals : • Challenges explained by the elected representatives (Jean Prou – County Concillor and Françoise de Roffignac (pending confirmation) – County Council Vice-President)
    • Crossed visions of professionals working in the marine production field and involved in the regional dynamics :
    o Jean-Sébastien BRUANT – General Director - Ferme Marine Du Soleil - Aquaculture
    o Benoit DURIVAUD – Manager of Moules DURIVAUD – Mussel Farming
    o Fishing and seafood processing - pending confirmation.
    o Philippe JUMEL – Director of QUALYSE – Analysis laboratory
  • Speaker : Bruno LE FUR / Technical advisor on aquatic products - CRITT agro-alimentaire La Rochelle
  • Target : Professionals from the aquatic industry (Fishing, aquaculture, processing, trade, retail, etc.) • Public decision-makers • Stakeholders working in water and coastal management
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Wed 15 June12:30 PM > 2:00 PM

ADEME WORKSHOP

Plastic substitution and reuse: which changes should be adopted for food packaging?

  • Mobilized professionals : Bruno MATHELLIER, LCA, Eco-design, Packaging and Packaging Technology Advisor, CRITT agro-alimentaire
    Philippe REUTENAUER, Head of Green Packaging Projects, LEA NATURE
  • Speaker : Camille BARENNES, Circular Economy Engineer – Plastic & Reuse, ADEME Nouvelle-Aquitaine Regional Office
  • Target : All companies in the food industry that package products.
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Wed 15 June12:30 PM > 2:00 PM

RESEAU NUTRIPREVIUS WORKSHOP

Optinut: a tool for decoding the Nutri-Score® and formulating recipes

  • Mobilized professionals : Nadine PICARD, Director of Praxens
    Caroline ROUVEYROL, R&D Expert, Nutrition and Consumer Information, CRITT Agro-alimentaire PACA
    The experts are members of the Actia Nutriprevius network, composed of fifteen partners working on improving the nutritional quality of products and the food supply.
  • Target : Companies, distributors, start-ups developing products
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Wed 15 June12:30 PM > 2:00 PM

ACTIA EUROPE WORKSHOP

EQVEGAN: Innovative training to support the development of plant-based food production

  • Mobilized professionals : Christophe Cotillon, Deputy Director Europe (Actia)
    Gemma Cornuau, European Project Manager (Actia)
  • Speaker : Gemma Cornuau, Head of European projects at ACTIA (EQVEGAN)
  • Target : Professionals from the food industry (operators, technicians and engineers) Teachers (secondary, higher, and vocational education), professional trainers
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Wed 15 June12:30 PM > 2:00 PM

AGRI SUD-OUEST INNOVATION WORKSHOP

Big data, source of innovation in nutrition ?

  • Mobilized professionals : Nard Clabbers, Chief Science Officer, Happ, A start-up company building a personalized nutrition platform to help consumers make better nutrition choices.
  • Speaker : Pierre BOUGAULT et Nicolas NGUYEN THE, Agri Sud-Ouest Innovation
  • Target : All audiences in the food industry (companies, suppliers, researchers)
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