10:00 – 10:15 WELCOME AND OPENING SESSION
10:15 - 11:00 - OPPORTUNITIES FOR THE DEVELOPMENT OF FUNCTIONAL FOOD - Dr. Nabil Khayyat Khury
The food market trend offers an opportunity for companies motivated not only by the growth of their consumption, but to respond to the needs of society. On the other hand, in a global market, competition is growing, which forces the search for differentiation, based on innovation as a result of research and development work. It is the application of knowledge to develop new products of greater added value for the company and the consumer. There are important resources to finance new developments that allow the company to consolidate in the national market and its growth to address the international market.
11:00 – 11:40 - SUPER-FUNGUS AND SUPER-ALGAE: THEIR HEALTH EFFECTS IN FOOD SUPPLEMENTS - Prof. Mauro Serafini
Food supplements in the last years had shown a very high development, and fungi and algae were in the predominant position. .
Fungi and Algae have a long tradition of use in Asian countries, either as food or medicinal drug, while their application in Western countries is more recent.
Mushrooms are valuable resources for food, medicine and nutraceuticals, while Algae has been considered in food supplements for their putative beneficial health effects.
Some algae (Klamath, spiruline, kombu) and some fungi (shiitake, maitake, pleorotus ostreatus) will be examined to establish their health effects in food supplements.
11:40 – 12:00 BREAK
12:00 – 12:40 - CAROTENOIDS AND THEIR APPLICATIONS IN FUNCTIONAL FOODS - Dr. Antonio Jesús Meléndez
The chemical structure of carotenoids, their constant presence in the diet since the human species exists, the consistent presence of some of them in plasma and tissues and epidemiological studies that relate diets rich in carotenoids with a lower risk of suffering some diseases invite To think that, beyond their role as provitamins A, carotenoids are important compounds in nutrition and health, and therefore in the context of functional nutrition.
12:40 – 13:20 - LATEST DEVELOPMENTS IN SPECIALIZED FOOD - Prof. – Dra. Carmen Gómez Candela
13:20 – 15:30 BREAK
15:30 – 16:10 - NUTRACEUTICALS IN THE XXI CENTURY. WHAT DOES THE CONSUMER WANT? - Dr. Javier Morán
Consumer health care has become the battleground where the food and pharmaceutical industries are competing for growth. Between both sectors an increasingly affluent nutraceutical industry is emerging that offers specific nutritional solutions scientifically adapted to the most common nutritional problems. Consumer orientation is essential to introduce the new preventive concepts in this exciting new market and its profound knowledge is decisive when establishing future markets.
16:10 – 17:10 - FUNCTIONAL INGREDIENTS, OMIC TECHNOLOGY AND HEALTH CLAIMS - Prof. Andreu Palou
17:10 – 18.10 - ROUND TABLE – THE ERA OF THE MICROBIOME IN THE OBESITY EPIDEMIC
MODERATOR: Prof. Yolanda Sanz
Professor of Microbial Ecology, Nutrition and Health. Research Institute of Agricultural Chemistry and Food Technology (IATA) Higher Council for Scientific Research (CSIC)
PANELIST: Dr. Lluis Arola Ferrer
Professor of Biochemistry and Molecular Biology – Rovira i Virgili University (Tarragona)
10:00 – 10:40 - NOVEL FOODS - Prof. Andrés Gavilán
10:40 – 11:20 - NANOTECHNOLOGY AND NANOMATERIALS - Prof. Alberto Escarpa
11:20 – 11:40 BREAK
11:40 – 12:20 - WINE AND POLYPHENOLS. UNDERSTANDING THEIR HEALTHY BENEFITS THROUGHT THE INTESTINAL MICROBIOME - Dra. M. Victoria Moreno-Arribas
At the beginning of the century, it has been revealed the extraordinary complexity of the microbiota that colonizes the human digestive system, consisting of a hundred trillion bacteria that live with us. These microorganisms provide a hundred times more genes, known as the intestinal microbiome, that our own genome, indicating its metabolic importance and contribution to our life. The intestinal microbiota may be at the origin of certain metabolic diseases or unhealthy conditions, such as type II diabetes, obesity, inflammation, colon cancer and even some neurodegenerative diseases. It has been proposed that humans can be classified on the basis of three dominant bacterial groups in the gut, what we know as ‘enterotypes’. Diet can modulate the intestinal microbiota and its metabolism to the point of modifying the enterotype of the individual.
12:20 – 13:20 - ROUND TABLE: NUTRACEUTICALS AND FOOD LAW
MODERATOR: Prof – Dr. Ana Troncoso
Professor of Nutrition and Food Science Sevilla University
PANELIST: Maryse Hervé
Pharmacist, Biologist and Public Health Nutritionist
13:20 – 15:30 BREAK
15.30 – 16.30 - PROBIOTICS AND HUMAN HEALTH - Prof. Ángel Gil
El término “probiótico” se refiere a aquellos microorganismos vivos que cuando son administrados en cantidades adecuadas promueven beneficios en la salud del organismo huésped. Se utilizan en alimentos, especialmente en productos lácteos fermentados, pero también en preparaciones farmacéuticas. Los microorganismos más usados son las bacterias ácido¬lácticas (BAL) de los géneros Lactobacillus y Streptococcus, las biﬁdobacterias, y las levaduras del género Saccharomyces. Existen numerosos estudios que documentan los efectos beneﬁciosos de los probióticos sobre la salud tales como la prevención de diarreas nosocomiales, alergias, enterocolitis necrotizante y cólico del lactante. Estos efectos son debidos no sólo a las propiedades nutricionales de estas bacterias, sino también a su acción sobre el equilibrio de la microbiota intestinal y la regulación del homeostasis del sistema inmunitario.
16.30-17.30 - CONSUMER PERCEPTION REGARDING NUTRACEUTICALS - Michel Horn
Changing trends in population demographics, changing lifestyle, increasing consumer affluence, increased life expectancy and increasing health and nutritional deficiency linked diseases awareness, have all lead towards preventative health care.
Consumers are aware about nutraceuticals and there is an increasing consciousness of the role of nutraceuticals in promoting good health.
Manufacturers of nutraceuticals must pay close attention to every stage in the supply chain. With increasing consumer concerns about food safety, the quality of the raw materials used to create nutraceutical supplements have come under intense scrutiny, so companies must consider carefully how to assure best practice standards. The European Federation of Associations of Health Products Manufacturers is passionate about promoting best practices.
EHPM is aware that there is a limited amount of companies that do not yet know behave correctly when placing products on the market – internet sales into the EU from third countries are an increasing problem, for example. This can pose both a safety issue for consumers and consequently a poor perception of the industry by some consumers. EHPM and its members are passionate about ensuring EU consumers receive high quality safe products from our industry.
During the conference our best practice standards will be presented and our vision for how our industry needs to meet the expectations of consumers for high quality, safe products that not only promise health benefits but also deliver them. We will also be providing complementary copies of our quality guide for those attending the presentation. Our guide provides a blueprint for how to develop quality, safe and effective food supplement products.