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.
- TUESDAY
- WEDNESDAY
- THURSDAY
Food supplements
Quality standards from production to consumption
Conference leader : Claire GUIGNIER, Communication and Public Affairs Manager, SYNADIET (French Food Supplements Association)
What are the consumers’ expectations regarding plant-based food supplements?
Aurélie ANDRIOT, Project manager, PHYTOLIA
Inform and provide security to the consumer: new regulations on plants
Elodie VEYRET, Regulatory Affairs Manager, SYNADIET
Which traceability chain should be implemented in the field of plants?
Laurent MARTINEAU, Manager, PROMOPLANTES
Christophe RIPOLL, Director, NATINOV
Effects of plant bioactives: why aren’t we all equal?
Christine MORAND, Nutrivasc Research Director, INRA
What are the good production and packaging practices to guarantee a quality product?
Speaker to be confirmed
Nutritional and functional ingredients
What sustainable resources are needed for tomorrow’s sourcing?
Conference leader : Philippe MILLET, Chief Editor, ACTIF’S and NUTRIFORM
What sustainable resources and what strategies should be selected for new nutritional ingredients?
Didier LIVIO, Associate, Sustainable Development Deloitte
Sustainable production of new compounds from plant joint-products for the specialized nutrition industry
Marie BELLENGER, Business Development Manager, OLYGOSE
What natural process should be followed to develop new algo-sourced ingredients?
Pi NYVALL COLLEN, Scientific Director, OLMIX GROUP
The combination of protein resources as a response to durability: example of a insects/legumes mix
Bastien RABASTENS, Co-founder of JIMINI’S, CEO of ENTOMA
The durability of productions through biotechnology
Rudy MENIN, R&D Manager, BIOSPRINGER
Sustainable innovation
We are all concerned at all levels
Conference leader : Benoît JULLIEN, Journalist-consultant, ICAAL
How are sustainability criteria integrated into innovation projects?
Ariane VOYATZAKIS, Manager of the agri-food department, Innovation Management, BPI France
Which (truly) sustainable innovations are accessible to everyone?
Morgane YVERGNIAUX, Sustainable Food and Consumption Manager, UTOPIES
Sustainable innovation to combat food waste
Guillaume GAROT, Deputy of the French department of Mayenne, President of the French National Food Council, former French Minister of Agriculture and Food
Opening conference
Health & Food: New recipes to develop sustainable food supply
New recipes to develop sustainable food supply
Jean-Pierre RAYNAUD, Co-chair of the workshop « Préparer l’Avenir » (Preparing for the Future) during the French General Assembly on Food, President of the French commission on Agriculture, Food and Forest in French Regions, Vice-president of the Nouvelle-Aquitaine region.
Adeena CAMPAS, Sustainable Development Director, ANIA
Gilles TRYSTRAM, Chief Executive, AGROPARISTECH
Public health
What levers to obtain a better nutrition and a better diet?
Conference leader : Daniel NAIRAUD, CEO, FFAS (French Funds Health and Food)
Food consumption and dietary behaviours in France: key results from the INCA 3 study
Carine DUBUISSON, Assistant of the Head of the Methodology and Studies Unit, Risk Assessment Management, ANSES
Consumer information: assessment of the Nutriscore® implementation
Mili SPAHIC, Cabinet Director, SANTÉ PUBLIQUE France
Nutrition improvement: how does the nutrition quality of the food supply progress?
Céline MENARD, Manager of the Food Observatory Unit, ANSES
Consumer information: feedback from a distributor
Speaker to be confirmed
Food education: when eating well becomes a breeze!
François BARBET, Doctoral student in nutritional education and gamification, KOAM start-up
Speaker from a town hall to be confirmed
Specialized nutrition
Always closer to consumers’ needs
Conference leader : Julie AVRILLIER, Secretary General, adult diet sector, SFNS (French Specialized Nutrition Association)
The interest of the standardisation in the specialized nutrition industry
Stéphanie TIPREZ, Standardisation Project Manager, GROUPE AFNOR
- Why should we create a new infant food standard?
Gilles GROLEAU, Quality Director, BLEDINA
- Application of the “sports nutrition products” standard in the everyday life
Nicolas CAPPELAERE, CEO, LABORATOIRES INELDEA
How do manufacturers adapt to meet the demand for gluten-free products?
Jean-Yves THEBAUDIN, Innovation Director, ABCD NUTRITION
How far are we going with personalized nutrition? Decrypting concrete international cases
Grégory DUBOURG, Chief Executive, NUTRIKÉO
Nutritional formulation
Beyond simply mixed ingredients
Conference leader : Lucile ROYER, RMT Nutriprevius coordinator
Constrained formulation: an accessible tool for nutritional optimisation of products
Nicole DARMON, Nutritionniste et Épidémiologiste, Directrice de Recherche UMR MOISA, INRA
Caroline ROUVEYROL, Conseiller technique R&D / INNOVATION PRODUIT ET NUTRITION, CRITT PACA
Nutrition and wilderness: what formulation?
Béatrice de REYNAL, Director, NUTRIMARKETING
Fibre enrichment of cereal products: what are the acceptability limits for consumers?
Virginie HERBRETEAU, Coordinator of the RMT ACTIA Sensorialis, ACTALIA
Company to be confirmed
How can we structure foods to improve the bioavailability of nutriments and bioactive products?
Françoise NAU, Teacher, AGROCAMPUS OUEST, UMR1253 INRA Science and technology of milk and egg
Start-up conference
Are Start-ups a Response to Innovation for a Sustainable Food Supply?
Conference leader : Kevin CAMPHUIS, Co-founder and FoodTech expert, SHAKEUP FACTORY
Evening conférence
Stakes for the food industries from local channels and local productions
JAS OPENING NIGHT at the BiO’Pôle of Léa Nature
- Conference leader : Bruno PARMENTIER