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4th International Dairy-Free Conference
1 - 2 November 2007, London (United Kingdom)
Programme
Day 1 (1 November 2007)
Global Category Growth of Dairy-Free - Mr. Gerard Klein Essink, Director, PROSOY Research & Strategy (The Netherlands)
What’s hot in the global dairy-free market? Which markets are the shakers and movers? What are the key trends and
industry developments? In this presentation you will be updated on global market trends, industry trends and developments and positioning & communication.
How to Apply Growth Trends in Healthy Marketing - Mr. Neal Cavalier-Smith, Managing Director, Healthy Marketing Team (United Kingdom)
What are the key category trends? New insights from the Health Focus European consumer surveys will be shared. How have these insights been applied? Case studies will be discussed.
Dairy and Dairy-Free in Sweden - Ms. Ethel Lindroth, Category Manager, ICA (Sweden)
The largest retailer in Sweden, ICA, offers dairy-free products in the dairy category as the number of dairy intolerant consumers in Sweden is very large. What are the consumer awareness and attitudes towards dairy-free in Sweden? What are the market developments: importance of communication and private label? How is the category of dairy and dairy-free positioned?
Growth in Fresh Soya Yogurts in Central Europe including Austria - Ms. Helga Tomann, Marketing and Communications Manger, Mona Naturprodukte GmbH (Austria)
In the past year the dairy-free market in Austria and other Central European countries has grown substantially. Joya has been one of the key brands behind this market growth. How is Joya positioned in the Austrian market? How are/were categories (fresh/ambient) developing in Austria? How did Joya manage to evolve from a national brand to a multinational brand? What are the similarities and differences between the Austrian market and south-eastern European markets?
From Science to Market. The Story of Oat Milk - Mr. Rickard Öste, Marketing Director, Oatly AB (Sweden)
The positive news about the health benefits of oat is getting more and more known amongst consumers. The consumption of oat beverages and desserts is very high in Sweden when compared to other European countries. What are tke key success factors for consumers acceptance in Europe? How does oat fit into the total dairy-free category, which includes also soya and rice? How will the market develop in the coming years?
Dairy-Free Products, Soya and Sustainability - Mr. Jochen Koester, CEO, TraceConsult (Switzerland)
(On behalf of World Wildlife Fund Germany)
What are the aims of the global initiative international Round Table on Responsible Soya Association (RTRS) to maintain the integrity of the rainforests? How can dairy-free
manufacturers work with the RTRS and what are the aims of the RTRS as a multi-stakeholder dialogue and participatory process in respect of economically viable, socially equitable and environmentally sustainable soya? To what degree does the aspect of GM-free soya play a role?
Innovation in The Dairy-Free Category - Mr. Bernd Drosihn, CEO, Tofutown.com (Germany)
The dairy category consists of a large number of products for various eating moments. The Tofutown company has innovated in this category with many different products. In this presentation you will learn more about:
- Technologic challenges in developing aerated whipped cream, coffee creamer, soya cheese.
- Target groups for these new products
- Marketing opportunities
Conference Network Dinner at the Via Bar & Restaurant
Day 2 (2 November 2007)
Global New Product Development Overview in Dairy-Free Beverages - Mr. David Jago, Client Director, Mintel (United Kingdom)
Dairy-free beverages are one of the fastest growing categories world-wide. What are the major trends in the various markets and how do they compare to each other? Are there crossmarket concepts in new products in the category?
Key product claims and attributes of new products launched?
Sensory and Functional Advances in Processing of Vegetable Protein to More Effectively Replace Dairy - Mr. Will Black, Solae (Switzerland)
Recent advances in vegetable protein processing and application
are enabling food designers to overcome flavor and
functional issues in foods that have traditionally contained
dairy ingredients. These new technologies and innovations are allowing more reduced-dairy and dairy free foods to be
developed across a number of popular food categories, addressing
consumer trends and needs.
Rice Milk: New Innovations Opportunities - Mr. Jeroen Ingelbrecht, Area Sales Manager, Remy Industries NV (Belgium)
Healthy rice-based beverages and desserts are getting more and more popular consumer products. What are consumer perceptions and awareness of rice? Which FMCG product positionings are used? Which products should a rice-based product range consist of? What are the challenges in product development?
Mineral Fortification & Health Claims - Mr. Gerhard Gerstner, Senior Technical Service
Manager, Jungbunzlauer Ladenburg GmbH (Germany)
Fortification is an important requirement for dairy-free
products. The EU legislation on health claims has also
impacted the situation with regard to the suggested health benefits of minerals. What are the nutritional benefits of
fortifications? What are the key market trends in mineral
fortification? What are the developments in scientific
research and EU health claims?
New Innovation Opportunities for a Better Health: The Collagen Case - Ms. Véronique Fabien-Soulé, Regulatory Affairs Director &
Mr. Paul Stevens, Technical Support Manager, Rousselot (France)
A new EU health claim for collagen is underway. What are the consumer benefits and what is the basis of the scientific research? How can manufacturers position new products with collagen? How applicable is the claim for dairy-free products?
The Challenges in Flavouring Dairy-Free Products - Mr. Andrea Cavallero, Flavourist - Project Manager & Ms. Fidelma Crowe, Sensory Manager Europe, Mastertaste Spa (Italy)
The growing market for dairy-free beverages and desserts creates opportunities for further product development and flavour differentiation.In the flavouring of soya-, rice- and oat-based products it has proven key to understand the inherent flavour profile of the natural source. Depending on the product matrix, different flavour systems can be used to flavour the soya ingredients and deliver the required flavour direction.
Plant sterols for Dairy-Free and Dairy-Free
Beverages & Desserts: Background and New
Opportunities - Mr. Declan Roche, Director of New Technology Platforms
The statistics about cardiovascular diseases (CVD) among
the global population are staggering. Despite the medical
advances made during the past several decades, coronary
heart disease continues as the leading cause of death around
the world. Among the various risk factors that predispose one
to CVD, the link between total- and LDL-cholesterol levels and
the development of heart disease remains strong. The need
for cholesterol reduction is clear. Phytosterols can assist in
inhibiting the uptake of holesterol.
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Reasons to be
This conference will bring the dairy-free industry together for the fourth time. The dairy-free market has shown considerable growth in the past decades and is ready for future growth in the coming years. PROSOY recorded a category growth of 17% in 2006. The market value of soya drinks & desserts is estimated at € 570 Million in the EU (Belgium, France, Germany, Italy, Netherlands, Spain, Sweden and the UK).
Multi-national companies are present in the dairy-free market in Europe. Alpro (Belgium) with the Alpro Soya brand (Pan-European), Danone (France) with the Senja (France) and Savia brands (Spain and other countries), Unilever with the Adez brand (UK and Netherlands), GoGreen with the GoGreen brand (Scandinavia) and Hain Celestial (USA) with the Haldane brand (UK) and Natumi brand (Germany) and Rice Dream brand (Pan-European), and Royal Wessanen (Netherlands) with
the Distriborg brand (France).
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Content & Network
This conference will bring together the know-how on consumers, markets, retail channels, brands and innovations. Innovations in the field of taste, format and concept will be presented.
The conference is an excellent platform for networking in and with the dairy-free industry. To improve the networking opportunities, a cocktail reception and a complimentary dinner is included for all participants of the Conference in one of the restaurants at Canary Wharf riverfront.
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Target groups
This conference is designed for senior managers involved in or interested in gaining entry to the dairy-free category, including professionals involved in:
 Retail Category Management
Marketing, Sales & Brand Management
Business Management
New Product Development
Research & Development
Food Engineering
Nutrition
Food and retail industries that can benefit from this conference include:
Retail and Health Food Channels
Dairy-free and Soyfoods Manufacturers
Dairy Manufacturers
Health-food Companies
Food Ingredient Suppliers
Food Processing and Packaging Manufacturers
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10 Convincing reasons
4th Dairy-Free Conference in the world
15 speakers from 10 countries will bring their international field experience
>17% growth of dairy-free category in EU-8 (PROSOY, 2007)
Over 85 new products introduced in Europe in 2007 (PROSOY, 2007)
Learn from key category developments in Europe and the USA
Update on category drivers for growth
New options for taste innovation
Dairy-free and dairy markets: differences and similarities?
New innovative ideas for product differentiation & diversification
Proven strategies and tactics for marketing dairy-free products
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Associated Companies
The following companies are associate partners in organising this
conference.
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Media Partners
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23-24 October, Royal Horseguards Hotel, London, UK
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Sponsoring & Exhibition
This highly profiled industry event provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including:
Distribution of Promotion Materials
Cocktail Reception
Dinner
To sponsor or exhibit at this conference, please contact PROSOY at +31 30 225 2060 or e-mail info@prosoy.org.
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Conference Venue
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Four Seasons Hotel Canary Wharf
46 Westferry Circus, E14 8RS Canary Wharf
London, England
T 44 (20) 7510-1999
F 44 (20) 7510-1998
I www.fourseasons.com |
With its spectacular riverfront setting and ultramodern towers, Canary Wharf is London’s newest financial centre. Right on the River Thames at Westferry Circus, the Hotel combines the finest of all that is contemporary with the traditions that are Four Seasons.
Canary Wharf is the heart of international business, major international banks, leading law firms and some of the country’s largest media groups. You’re just a few minutes from ExCel, London’s exhibition centre. With Londen City Airport, Waterloo and Eurostar both only 10 minutes away, the rest of the world is just around the corner.
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Conference Hotels
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Four Seasons Hotel Canary Wharf
46 Westferry Circus
E14 8RS Canary Wharf
London, England
T +44 (0)207 510 1999
F +44 (0)207 510 1998
I www.fourseasons.com
With its spectacular riverfront setting and ultramodern towers, Canary Wharf is London’s newest financial centre. Right on the River Thames at Westferry Circus, the Hotel combines the finest of all that is contemporary with the traditions that are Four Seasons. |
Reservations
Room reservations should be made directly with the conference hotel. You will need to submit your credit card and other details on the hotel reservations form (see below link). A certain number of rooms is available until 19 October. Hereafter, rooms will be available on availability basis and other room prices might apply.
Make your reservation as soon as possible!
Click here to download the Four Seasons hotel reservation form
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Britannia Hotel Canary Wharf
The International Hotel
E14 9SJ Canary Wharf
London, England
T +44 (0)207 712 0100
F +44 (0)207 712 0102
M conf712@britanniahotels.com
I www.britanniahotels.com |
442 En-Suite Bedrooms
Jenny's Carvery Restaurant
Crompton's French Restaurant
The Overstuffed Pizzeria
Conservatory Bar
High Speed Wireless Internet Access
On Site Car Parking
Spindles Health & Leisure Club
The International Hotel is a 5 minute walk to the venue of the conference.
Reservations
Room reservations should be made directly with the conference hotel. You will need to submit your credit card and other details on the hotel reservations form (see below link). A certain number of rooms is available until 1 October. Hereafter, rooms will be available on availability basis and other room prices might apply.
Make your reservation as soon as possible!
Click here to download the Britannia hotel reservation form
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Excellent combination with Fi Europe 2007
Combine this key conference with visiting the Fi Europe 2007 show: the most important food ingredients trade fair in Europe. The Fi Europe 2007 will take place in ExCeL London, in the capital city’s thriving Docklands area:
30 October – 1 November 2007.
www.europe2007.fi-events.com
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