The headline event for the new Ingredients and Raw Materials sector, with IngréBio.

©Nicolas Rodet

Booth E81

At the centre of the Ingredients and raw materials sector, the Organic Ingredients Forum will hold its debut. With contributions of experts, producers and processors, the leading issues in the upstream segment of the organic industry will be examined.

 

Gold Sponsor:

2019 Programme

Sunday 20th October

10.00: Organic ingredients: 10 trends for innovation in organic formulation
(Gaëlle Frémont, Director of INGREBIO)

11.00: Sustainable organic and CSR purchasing: importing organic raw materials
(Jean-Christophe Briet, organic and CSR purchasing consultant, SWOTT and Diego Garcia, President, Bonabio)

12.00: Organic formulation and new regulation: changes to anticipate for 2021 (Bernard Lignon, Quality and Regulations project manager, SYNABIO)

1.00: Oilseed meals, new gluten-free ingredients: variety and properties
(Natacha Brière, Director of Farandole Végétale et Rainer Schalk, co-Director of Schalk Mühle)

2.00: International supply channels: issues for the Vanilla supply chain
(Bettina Balmer, AKA ZEBRA and Alessandra Ognibene Lerouvillois, marketing and communications director, Prova)

3.00: Germination, what proof and nutritional benefits? Not just sprouted seeds…
(Céline Gryson, Nutrition project manager, NUTRIFIZZ)

4.00: Changes in nutritional motivation and tastes for organic consumers in Europe

(Dr. Klaus-Jürgen Holstein, Managing Director of FoodExpertise GmbH)

 

Monday 21st October

10.00: Organic ingredients trends for innovation: all happening in plant-based ingredients !
(Gaëlle Frémont, Director of INGREBIO)

11.00: Sustainable organic and CSR purchasing : optimizing packaging supplies
(Jean-Christophe Briet, organic and CSR purchasing consultant, SWOTT and Guillaume Gourmelon, packaging and transport purchasing consultant, SWOTT)

12.00: How to create a French organic vertical from A-Z
(Marithé Castaing, Cluster Bio channel project manager and Stéphane GRAILLAT, Commercial Manager, L’Herbier du Diois)

1.00: How to formulate organic and assess a processing system according to Organic principles – Example of organic yoghurt
(Paul Vandooren, ADRIANOR project manager, partner of RMT TransfoBio and Rodolphe Vidal, Quality & Processing Unit | Co-leader of RMT ACTIA TransfoBio)

2.00: International supply chains: issues and opportunities for baobab
(Bettina Balmer, Director of AKA ZEBRA and Hervé Mücke, Purchasing Director at Emile Noël)

3.00: Extrusion in all its forms, or how to encourage the consumption of plant protein by addressing different market segments
(Céline Gryson, Nutrition project manager, NUTRIFIZZ)

4.00: Building sustainable partnerships with producer cooperatives
(Anaïs Chotard, Programme, supply and market manager at AVSF and Fanohana cooperatives (spices, vanilla, fruits) and PAACO)

Tuesday 22nd October

10.00: Organic ingredients trends for innovation: Using by-products and fighting waste
(Gaëlle Frémont, Director of INGREBIO et Sébastien Duboc, Founder of Amaltup)

11.00: Sustainable organic and CSR purchasing
(Jean-Christophe Briet, organic and CSR purchasing consultant, SWOTT and Amadine Rachenne, Communication Officer, Danival)

12.00: How to create a French organic vertical from A-Z
(Marithé Castaing, Cluster Bio channel project manager and Andre Hyvrier, Elixens)

1.00: How to assess a processing system according to Organic principles – Example of organic bread

(Solenne Jourdren, organic product processing project manager at ITAB)

2.00: International supply chains: issues and opportunities for shea
(Bettina Balmer, Director of AKA ZEBRA and Anaïs Chotard, Programme, supply and market manager at AVSF)

3.00: What place for flavourings in the new organic regulation (2021) ?
(Bernard Lignon, Quality and Regulations project manager, SYNABIO)

Programme last updated on 4th September, subject to change.

Rediscover the 2018 schedule.

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