At the Food Technology Conference 2023 – organized by Alea Publishers – IFFI hosts the Food Innovation module. IFFI member producers of food ingredients are invited to share their best cases, brilliant failures on innovation in food. Which technologies are available today and in the near future to produce foods which have not been produced before? Two companies will highlight their innovation efforts using technology to support their quest for sustainable solutions in food ingredients.
Food Technology Conference 2023
At the Food Technology Conference 2023 – organized by Alea Publishers – IFFI hosts the Food Innovation module.
13 April 2023
At the Food Technology Conference 2023 – organized by Alea Publishers – IFFI hosts the Food Innovation module. IFFI member producers of food ingredients are invited to share their best cases, brilliant failures on innovation in food. Which technologies are available today and in the near future to produce foods which have not been produced before? Royal Koopmans, DSM and FrieslandCampina will highlight their innovation efforts using technology to support their quest for sustainable solutions in food ingredients.
Theme: Chain Innovation
14:45 – 14:50
Welcome & Introduction
Halbe Vogel, Board member, IFFI
14:50 – 15:10
‘Nedertarwe’ (Dutch wheat), please up close
Nederwheat is grain from Dutch soil and is sustainably cultivated by certified and progressive farmers according to strict guidelines. What was considered unthinkable until recently, high-quality baking wheat from the Netherlands, has been realized by Royal Koopmans with a fine example of chain innovation. Dutch wheat grown sustainably by farmers for a fair price offers benefits for all links in the chain: the farmer, the miller, the baker and the consumer.
Bas Dolman, Commercial Director, Royal Koopmans
15:10 – 15:35
Plant-based dairy: from innovation to perfection
Plant-based dairy is fast becoming a mature product category. This means that innovation is not only aimed at developing the perfect product, but also at developing the optimal process. Using the application of cultures and enzymes in plant-based dairy, DSM illustrates a typical example of chain innovation. On the one hand, it responds to the need for efficiency and cost reduction by simplifying the process. And on the other hand, to further refine the taste of plant-based dairy through consumer insight studies.
Claire Price, Innovation Manager Diary, DSM
Anne Klok, Innovation Manager Milk & Plantbased, DSM
15:35 – 16:00
Valorizing emission reduction of milk
To capture the value of reduced CO2 emissions in the dairy chain for the benefit of both the farmer and the customer of FrieslandCampina is a perfect example of food chain innovation. This time not from the perspective of a technical feature of the product itself, but from the sustainable way the milk and milk derivatives are being processed by farmers and customers. How will FrieslandCampina meet its sustainability targets and incorporate a lower Green House Gas emission into a higher price for dairy ingredients?
Ruben Wanders, Farm Sustainability Manager, FrieslandCampina
16:00 – 16:15
Discussion & Closing
Halbe Vogel, Board member, IFFI
Bas Dolman, Royal Koopmans
Bas Dolman has 13 years of commercial experience in the international food ingredients industry, of which the last 3 years as Commercial Director for Royal Koopmans. Under his leadership, Royal Koopmans has managed to position a chain initiative ‘Nederwheat’, which is unique in the sector, in the market and successfully capitalize on it.
Claire Price, DSM
Claire obtained her PhD from the University of Groningen and quickly continued her professional interest in enzymes in various technical roles within DSM. Especially in the field of dairy, she has become proficient in the application of enzymes and cultures in dairy. As Innovation Manager, Claire mainly focuses on the further development of end products in the plant-based dairy category.
Anne Klok, DSM
Anne obtained her PhD from Wageningen University in the field of lipids from micro-algae. She has further developed her interest in biotechnology in the field of enzymes for food applications, the last 2 years of which as Innovation Manager for DSM Food & Beverages. Particularly focused on the application of enzymes in the production process of plant-based dairy.
Ruben Wanders, FrieslandCampina
Ruben Wanders has experience as a procurement manager and international sales manager in a business-to-business environment and knows better than anyone how to motivate suppliers and customers to deliver an extra performance. This experience will serve him well in his current position of Farm Sustainability Manager, as Ruben is able to properly assess the value of, for example, a CO2 effort for both the customer and the farmer in the dairy value chain.
The industry event is for operation executives and executives in the food (ingredients) industry who wish to be informed about the latest developments and insights on food technology.
Registration
Complimentary registration is available via this Food Technology 2023 registration link
Venue
Brabanthallen – Room 1
Diezekade 2
5222 AK ‘s-Hertogenbosch
The Brabanthallen ‘s-Hertogenbosch is an event complex in the Dutch city of ‘s-Hertogenbosch. Various fairs, conferences, concerts and other large-scale gatherings are held every year. The property is managed by Libéma.
www.brabanthallen.nl
Organizers
EVMI and IFFI
