Conference Programme 2018

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10:30
    • An overview of the updates on regulatory compliance for food and supplements in Korea
    • Achieving a better understanding of the difference in regulation frameworks by comparing countries
    • Learning about the recent market and business trends
    • Diversity in basal microbiota profile of Asian and people across the world, thus different microbiome personality
    • Variation in health status and diseases across geo-economical regions, thus different needs
    • Probiotic effects are strain dependent, thus call for personalized probiotics
11:10
    • Speed to market: Achieving product registration in 2.5 month
    • Smart and seamless trace and track audit review trough cloud technology
    • Plug and play end-to-end cloud-based solution, technology and services for the Chinese market
    • Search for biomarkers to validate food function from clinical trial
    • Nutrigenomics: Application of gene analysis to personalized nutrition
    • A model of ICT-assisted health advice system by functional foods
11:50
  1. Understanding the technology gaps in the local coconut industry and the need for a paradigm shift for improved sustainability Product diversification and process waste minimization through integrated ...
    • As the market for self-care grows significantly due to factors such as ageing, its future will shift in unexpected ways
    • Role of genetics will be critical but not a foregone conclusion
    • Embracing the opportunity to reshape the nutrition landscape based on how you leverage genetics, while protecting privacy
13:30
    • Outlining the regulatory requirements for health-claim dossiers in China
    • Introducing good clinical practice (GCP) to help navigate through the basic elements and steps of clinical trials
    • Understanding the requirements for conducting clinical trials in China and reviewing real world cases
    • Revisiting nutritional requirements - how “average” are we?
    • Precision nutrition vs personalised nutrition: What difference does it make?
    • Towards a nutrition passport for everyone - what is possible and what are we missing?
14:10
    • Understanding whether you have a New Dietary Ingredient and navigating US FDA Issues
    • It really is possible to legally bring a New Dietary Ingredient to market in the US without having to provide US FDA with the 75 Day Premarket Notification (NDI Notification)
    • Brief overview of non-FDA issues with doing business in the USA
    • The evolving landscape of delivering personalised nutrition
    • How can we use our understanding of food and our genes to design a better, healthier and more individual diet?
    • Current or perceived consumer responses
    • Bridging the gap between academia, industry and healthcare professionals
15:10
    • Outlining the shift of attitude towards food: how and why is the nutrition space changing?
    • Moving away from food as “only for pleasure” to food as “nourishment for the body”
    • Exploring what innovative products from around the globe need to communicate when addressing consumers' health and wellness needs
15:50
    • Providing a market overview of Asia
    • Highlighting consumer trends in Japan and India
    • Exploring marketing strategies and reviewing case studies
16:30
    • In a world of too much information machine learning based tools can help "break the bubble" of what we know and get to a real reflection of what matters
    • Using the SignificanceSystems machine learning platform to neutrally assesses all content across the internet and understand the narratives that matter
    • Offering an explanation of a new study on "Wellness narratives" in Asia and its relevance to the food brands
17:10
    • Making science accessible: Outlining the benefits of educating your customers
    • Mastering the process of communicating science to underline product quality
    • Growing consumer awareness about the role of nutrition in health and wellness
10:00
    • Diet shapes the gut microbiome, but rational modulation is still a challenge
    • Microbiome modelling is giving us insights into how the gut microbiome evolves
    • The gut microbiome has a complex food-web of microbial cross-feeding interactions that can be exploited
10:30
    • What are the effects of proteins, from animal and plant source, on the gut microbiota?
    • Exploring their effect with the help of health indicators such as blood lipids, hepatic markers of inflammation and oxidative stress
    • Reviewing how the administration of probiotics may impact the composition of the gut microbiota
11:00
    • Outlining that digestive health is increasingly being recognized as having a positive impact on overall well-being
    • Exploring how consumers are embracing a wider variety of products to achieve gut wellness
    • Consumers look for products that are natural and easy to understand which presents opportunity for fermented food and beverages
11:30
    • Highlighting that viability of probiotics is vital for efficacy
    • Understanding the challenges around viability of probiotics as a major issue in high-moisture foods and beverages
    • Improving the viability of probiotics by mixed-culture fermentation
13:00
    • Utilisation for metabolites to alleviate the consequences of specific food adverse reactions
    • Exploring the use of the conversion of sugars into fibers
14:00
    • Digestive health is closely associated with the lifestyle, especially the dietary behavior
    • Some traditional herbs show very positive improvement on digestive health, but evidence-based data is required
    • Functional marker(s) is (are) necessary to make sure the quality control of herbs