Programme
Sunday October 24 2021
10h: From ingredient to finished product: rethinking innovation with differentiating organic ingredients
Between consumer expectations and environmental emergencies, the supply of organic ingredients is evolving. We will provide an overview of current trends and levers for innovative change.
With Gaëlle Frémont, Ingrébio
11h: Shea, a woman’s story!
The association Biopartenaire will introduce the Equity 2 development project. With the example of the shea sector in West Africa and its impact on women's communities, how can we build and sustain outlets for these sectors?
With Hanna EL Messaoudi, Biopartner and Giulia Ottavi, Cosmebio
12h: Organic salt certification: an overview of the issues related to the new organic regulation
According to Regulation (EC) No 848/2008, salt can be certified organic from 1 January 2022. What changes will this bring for organic processors? What impact will this have on the segmentation of the supply?
With Olivier Catrou, INAO
13h: Structuring a quality European organic supply chain: the example of fresh fruit and vegetables
How to structure your fresh fruit and vegetable supply chain in Spain and reassure consumers (controls, audits, certifications)? How to manage the social and environmental aspects (water management, etc.)?
With Alexandra Farnos, Alexandra-Farnos.bio, consulting, auditing and structuring of sectors and Marc Montluçon, FRDP
14h: Are food processing and organic principles still compatible in the eyes of consumers?
Sales of processed organic foods have grown in recent years, raising several questions. Still understudied, the consumer perspective is addressed here as part of a doctoral thesis in marketing.
With Ida Fartsi, ITAB Quality and Transformation Center
15h: Towards a relocation of raw material and organic ingredient sectors with added nutritional value
The COVID-19 crisis has contributed to the structuring of more sustainable agri-food sectors. The relocation of value-added ingredient sectors is the subject of numerous projects, particularly in organic farming and for various products (tea, oilseeds, berries, legumes, etc.).
What about the nutritional quality of French ingredients versus those that were previously imported?
With Emilie Chanséaume-Bussière, NutriFizz
16h: The 2025 review clause: a regulatory twist before imposing thresholds for pesticides in organic farming?
The implementation of systematic downgrading thresholds has not been forgotten. Consumer pressure toward pesticide-free organic products is growing. However, persistent contaminants continue...to persist in our environment! A threshold provides no guarantee of an organic product's compliance.
How do you balance these elements? What is the situation today? How do you anticipate a potential obligation?
With Bernard Lignon, Synabio
Lundi 25 octobre 2021
10h: From ingredient to finished product: rethinking innovation with differentiating organic ingredients
Between consumer expectations and environmental emergencies, the supply of organic ingredients is evolving. We will provide an overview of current trends and levers for innovative change.
With Gaëlle Frémont, Ingrébio
11h: What if eating chocolate preserved tropical forests?
The association Biopartenaire will introduce the Equity 2 development project. The example of a cocoa sector in Sao Tome will illustrate the theme of forest preservation, but also the challenge of better remuneration for producers in order to improve the sustainability of production systems.
With Hanna EL Messaoudi, Biopartner, Sebastien Balmisse, Kaoka and Claire Dimier-Vallet, Synabio
12h: New regulations and third countries: what changes at the production stage in third countries?
The new organic regulations will come into force on January 1, 2022. For imports from third countries, they require a transition from an equivalence system to a conformity system. What will the consequences be?
With Bettina Balmer, Aka Zebra and Michel reynaud, Ecocert – IFOAM Organics Europe
13h: Structuring a quality European organic supply chain: the example of fresh fruit and vegetables
How to structure your fresh fruit and vegetable supply chain in Spain and reassure consumers (controls, audits, certifications)? How to manage the social and environmental aspects (water management, etc.)?
With Alexandra Farnos, Alexandra-Farnos.bio, consulting, auditing and structuring of sectors
14h: The formulation of organic processed foods in the face of new regulations on agricultural and non-agricultural ingredients
The RMT Actia TransfoBio expert network will present its formulation assistance tool (accessible free of charge online) integrating the latest modifications to Annexes VIII and IX, but also possible alternatives to certain additives for more rational recipes.
With Paul Van Dooren, Adrianor – RMT Actia TransfoBio
15h: Developing products from upcycled ingredients for sustainable nutrition
Claims, Nutriscore, Clean label, use of upcycled ingredients…. Numerous possibilities for innovation and communication to promote your products of today and tomorrow in the area of Sustainable Nutrition.
With Emilie Dalle, Nutrifizz and Dominique Sylvain, Hubcycle
16h: Organic cleaning products: changes from Annex VII to Annex IV?
With the introduction of Regulation 848/2018, the plant and organic processing sectors will normally have to comply with a positive list of cleaning and disinfection products. However, this annex, which was initially scheduled to be implemented on 01/01/2021, has already been postponed twice.
Where are we today? Will the list be ready before 01/01/2024? Where does the sector stand in concrete terms? Point to date.
With Bernard Lignon, Synabio
Tuesday October 26 2021
10h: From ingredient to finished product: rethinking innovation with differentiating organic ingredients
Between consumer expectations and environmental emergencies, the supply of organic ingredients is evolving. We will provide an overview of current trends and levers for innovative change.
With Gaëlle Frémont, Ingrébio
11h: Direct sourcing from producers in the South: what are the conditions and what are the advantages?
Strengthening farmers' organizations is central to the professionalization of sectors and a better distribution of value, enabling fairer and more direct links with European buyers. Agroecology, fair trade, and long-term partnerships make it possible to build sustainable sectors that meet the environmental, social, and economic challenges of producers and their territories, as well as the quality and transparency criteria of European markets.
With Anaïs Chotard, AVSF, and the exclusive testimony of representatives of 3 cooperatives: Mamouna OUEDRAOGO (ASY), Maïmouna TOURE TAMBOURA (USCOOP-SPBK/CAS), Adjara TIEMTORE TRAORE (UCPPK H).
12h: New regulations and third countries: what about the new inspection procedures?
The new organic regulations will come into force on January 1, 2022. For imports from third countries, they require a shift from an equivalence system to a conformity system. Group certification and inspection rules will change substantially. But what are the implications for producer organizations and certification bodies?
With Bettina Balmer, Aka Zebra and Antoine Faure, Ecocert – EOCC
13h: EGALIM, EGALIM 2… What organic sectors do we want?
The EGALIM 2 law is about to come into force, and we don't yet know exactly what it will change for organic processors. In any case, let's stay ahead of the curve by embedding the principles of fairness and transparency in the sectors we are involved in. Synabio proposes a charter for organic sectors, supplemented by a guide to good practices. For us, these must translate into strong, multi-year commitments from all levels, from production to distribution.
With Claire Dimier-Vallet, Synabio and Marc Barré, Biofournil and Synabio
14h: Multi-criteria evaluation framework for organic transformation processes: ProOrg case studies
The ProOrg project is an Eranet Core Organic project bringing together 7 countries whose ambition is to offer organic operators a multi-criteria evaluation approach to transformation processes in order to meet consumer expectations and the foundations of organic farming.
With Rodolphe Vidal, ITAB – RMT Actia TransfoBio
15h: Fermented foods, what are the nutritional and health benefits?
Regulatory and scientific update on the nutritional benefits associated with fermented foods. A promising area of innovation, fueled by growing consumer interest in the link between gut microbiota and health.
With Celine Gryson, NutriFizz and Jerome Bucamp, Kyo Kombucha