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)