Conferences
Take part in today’s Health & Food concerns
Conferences address different subjects and deal with research, regulations, market trends and figures, product innovations, consumers’ expectations and industry supply.
Unique occasion for receiving and sharing information, they are hosted by scientific and industrial experts, and by trade journalists.
Today’s main Health & Food issues are discussed around different conferences.
Le planning 2022
- TUESDAY
- WEDNESDAY
- THURSDAY
Ingredients
Innovations boosted by the regulatory and strategic positioning of ingredients
Conference leader : Mélanie LE PLAINE-MILEUR, General Secretary, SYNPA (Trade Association for Speciality Food Ingredients)
The regulatory status of ingredients and processing inputs
Gilles BOIN, Partner at QOLUMN LAW FIRM
Evolution of the food ingredient supply to meet market requirements and expectations
Speaker to be confirmed
Novel Food: opportunities and barriers to innovation in nutrition and health products in Europe
Léa TRICHELOT and Véronique TRAYNARD, consultants, RNI CONSEIL
Insects as Novel Food to promote sustainable protein alternatives
Agathe DARRET, Business Development Manager Food, YNSECT
Products & Process
Improving overall performance through operational decision support tools
Conference leader : Alice DULAS, Project Manager, ACTIA
The ACTIA toolbox to address formulation issues
Christine CHENE, Director, ADRIANOR
Company speaker to be confirmed
How to manage and develop your industrial performance approach?
Benoît MUS, Coordinator of the ACTIA Industrial Performance Network, Technology Consultant, CRITT AGRO-ALIMENTAIRE PACA
Company speaker to be confirmed
The importance of digital technology for the future of agri-food industry
Jérôme VENTAGE, Head of Digital Transition and Factory of the Future, CRITT AGRO-ALIMENTAIRE LA ROCHELLE
Data, AI, Digital Twin: how can they be used concretely in the production process?
Aurélien VERLEYEN, General Director, DATASWATI
Sustainable packaging
The key factors that are moving the lines
Conference leader : David ALLAIN, Packaging Project Manager, CTCPA, RMT PROPACKFOOD
What strategy should be followed to reduce, reuse and recycle food packaging?
Valentin FOURNEL, Head of R&D and Eco-design Services, CITEO
Changes in environmental information on packaging for consumers
Bruno SIRI, General Delegate, FRENCH NATIONAL COUNCIL FOR PACKAGING
2012-2022: Results and prospects after 10 years of environmentally friendly packaging design
Philippe REUTENAUER, Green Packaging Manager, LEA NATURE
The challenges of packaging for eco-responsible home delivery
Pierre POINTARD, Co-founder and logistics manager, RUTABAGO
Opening debate
Meet today the food of tomorrow
Conference leader : Benoit JULIEN, Journalist-Consultant, ICAAL
Crossed views on transition issues and strategies for healthy and sustainable food
- Barbara BIDAN, Communication & CSR Director, FLEURY MICHON
- Gilles TRYSTRAM, Profesor, AGROPARISTECH
- Jean-Marc CALLOIS, Ministerial Delegate for agri-food companies and Benoît ASSEMAT Coordinator of the national acceleration strategy «Sustainable and healthy food» (PIA4), FRENCH MINISTRY FOR AGRICULTURE AND FOOD
Consumers
Perceptions and expectations of a new sustainable food supply
Conference leader : Guillaume ARDILLON, Director of Operations and Technologies, NUMALIM
What are the expectations of European consumers regarding their future food supply?
Marie-Claire RENAULT DESCUBES, Senior Manager -Agriculture and food specialist, KPMG
The UniversAlim digital platform for better access to product information and increased consumer confidence
Guillaume ARDILLON, Director of Operations and Technologies, NUMALIM
Brand commitment: a differentiation and preference lever for positive impact
Bénédicte DUCHAMP, Sustainable Strategies Manager, UTOPIES
How is the environmental perception of packaging changing in France?
Catherine BARUCQ, Head of Studies and Prospects, CITEO
Understanding the multiple consumer expectations to innovate
Company speaker to be confirmed
Health & Food
Better understanding of the link between health and food for everyone’s benefit
Conference leader : Jean-Marie BARD, President of the Scientific Concil, SFN (Société Française de Nutrition)
Defining the dietary profiles of populations
Catherine FEART, Researcher, Bordeaux Population Health (BPH) Research Center, INSERM
The Mind Diet for healthy ageing
Cécilia SAMIERI, Research Director, INSERM
What is the relationship between dietary factors and mental health?
Sofia CUSSOTTO, Postdoctoral researcher, INRAE NUTRINEURO
Impact of diet on the gut-brain axis
David VAUZOUR, Researcher, UNIVERSITY OF EAST ANGLIA
Nutrition-Health: from science to market, from market to science
David GAUDOUT, Chief Innovation Officer, ACTIV’INSIDE
Food supplements
Communication and allegations: what are the challenges for the food supplement in tomorrow’s diet?
Conference leader : Catherine BENETEAU, University lecturer and researcher, Faculty of pharmacy, Bordeaux University
Nutrition regulation: constantly adapting to innovate
Speaker to be confirmed
How could a scaled approach of evidence level provide new access to health claims?
Florent HERPIN, Scientific Affairs Officer, CEN NUTRIMENT
Key factors for the success of a food supplement brand in 2022: from ingredients to communication
Grégory DUBOURG, Founder & CEO, NUTRIKEO
What place will food supplements have in tomorrow’s health offer?
Speaker to be confirmed
Start-up conference
Solutions and alternatives for a carbon free word!
Conference leader : Gilles LOIR-MONGAZON, Director, La Rochelle Technopole
Evening conference opening
Short distribution channels facing consumers’ expectations and practices in 2022: evolution, current situation and prospects
Conference leader : Pascale HEBEL, Director of the Consumption and Enterprises Unit, CREDOC
