WHO WILL BE THERE?

Product Developers and Managers, Research Scientists and Innovators, Purchasers, Nutritionists, Operations and Process Technologists, Sales and Marketing, etc, from:

• Food, Beverage and Nutrition product manufacturers around the world looking to add-value and identify new product ideas.
• Whey processors around the world showcasing their products and capabilities.
• Food and Nutrition research organisations around the world exchanging information and presenting their findings.

WHAT WILL YOU DISCOVER?

You will be able to find out:

• What whey is, and, what it can do for you.
• How whey is adding-value to the world of food and nutrition products.
• How whey can give a healthy dimension to a huge variety of consumer products.
• How whey products can contribute to sustainable profitability.
• What the new innovations in whey are, and what opportunities they open up.
• What are the available whey products and where they can be obtained.

THE PROGRAM OF IWC - 2008 IN PARIS

Monday, 8 September 2008

9.00 - 12.00
Plenary Session - How whey was taken to the world
Chairman - Dr. Jean-Jacques Maugas

1. Why a main food producer uses whey to anticipate current and future market trends, Dr. P. van Bladeren, Switzerland.
2. Food market trends: how can whey give the solution, Mr. Patrick Mannion, Innova, France.
3. Why whey is that healthy, Prof. Bruce German, US.
4. The whey market: mechanism of supplying and pricing, Dr. Frans Visser, DMV, Netherlands.
5. Whey, the natural source for a broad range of food ingredients: products of refining and fractionation of whey, speaker to be confirmed.
6. Panel discussion with speakers.

14.00 - 17.00
Parallel session 1 - Whey, the healthy way to nutritious consumer products
Chairman - Prof. Gertjan Schaafsma

1. New insights into the significance of protein quality in human diets, Prof. David Tomé, France.
2. High-protein diets in weight reduction: effects on fat mass, muscle mass and risk factors of the metabolic syndrome, Prof. Don Layman, US.
3. Significance of whey protein and physical activity in muscle mass promotion in sports people and the elderly, Prof. René Koopman, Australia.
4. Effects of high-protein diets on lean body mass preservation, metabolism, well-being and kidney function in weight loss, Prof. Wayne Campbell, US.
5. Significance of protein composition in body protein anabolism by resistance exercise, Prof. Stuart Phillips, Canada.
6. Dietary protein: an essential nutrient for bone health throughout life, Prof. Jean-Philippe Bonjour, Switzerland

Parallel session 2 - Whey, the profitable way to consumer products in all market segments
Chairman - Georg Herbertz

1. Whey protein use in churn rich and creamy ice cream products (Slow Churn), Dr. San Adapa, US.
2. Developing whey-based innovative bioactive ingredients, Dr. Eric Simard, Canada.
3. Importance of whey ingredients in confectionery products, Dr. Andréa Pernot-Barry, Germany.
4. Infant Formula and importance of whey ingredients in China, Dr. Xie Hong, China.
5. Beverages and dairy products as market for whey based ingredients, Dr. Rick Flaget, US.
6. Whey-based bioactive ingredients and functional foods, Dr. Renaud Beauchesne, Canada.

Parallel session 3 - Innovation in whey processing, new ways to business development
Chairman - Dr. Ernst Reimerdes / Ray Dyke

1. Developments in downstream processing of whey for new products, Prof. Dr. Ulrich Kulozik, Germany.
2. Recent improvements in lactose crystallization and in drying parameters for improving quality and uses of acid whey and of derivated powders, Dr. Pierre Schuck, France.
3. Impacts of protein modification - designed functionalities as food ingredients, Dr. Allen Foegeding, US.
4. Fermentation and enzymology as tool for functional whey ingredients/products, Prof. Lutz Fischer, Germany.
5. Impacts of proteolysis - technology for functional peptides, Dr. René Floris, Netherlands.

Summary

Tuesday, 9 September 2008

9.00 - 12.00
Parallel session 1 - Whey, the healthy way to nutritious consumer products
Chairman - Dr. Matt Pikowski

1. Proteins and satiety: new insights, Prof. Harvey Anderson, Canada.
2. High-protein diets in weight management; short- and long term effects; significance of protein quality, Prof. Margriet Westerterp, Netherlands.
3. Whey and gut health promotion, a review, to be confirmed.
4. Lactose intolerance: the irrelevance for the Chinese market, Dr. Liebing Zhang, China.
5. Nutritional benefits of lactose and lactose derived products, Prof. Gertjan Schaafsma, Netherlands.
6. Beneficial effects of prebiotic oligosaccharides added to infant formulas, Prof. Jacques Bindels, Netherlands.
7. Protective effects of whey proteins on the colon, Dr. Gemma Walton, UK.

Parallel session 2 - Whey, the profitable way to consumer products in all market segments
Chairman - Mitch Davis

1. Importance of whey components in items for children (incl. Brand and marketing aspects), Ingo Barlovic, Germany.
2. Whey components in nutritional (protein) bars, Dr. Ted Labuza, US.
3. Sports recovery gels, Dr. Bill Aimutis, US.
4. Whey components as prebiotics; use with patients undergoing surgery to prepare for better recovery, Dr. Takuya Takahashi, Japan.
5. Whey and HIV/AIDS, from strategy to field work, Mrs. Veronique Lagrange, US, and Prof. Kim Fleischer Michaelsen, Denmark.

Parallel session 3 - Innovation in whey products, new ways to business development
Chairman - Dr. Ernst Reimerdes / Ray Dyke

1. What can we learn from infant nutrition? Dr. Günther Sawatzki, Germany.
2. Whey proteins - a realistic approach - designed products for the food industry, Dr. Palatasa Havea, New Zealand.
3. Application of antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene, Dr. Kouichirou Shin, Japan.
4. New products made by enzymatic modification of lactose, Prof. Matti Harju, Finland.
5. Osteopontin - a multifunctional whey protein, Dr. Anders Steen Jorgensen, Denmark.
Conclusions

14.00 - 17.00
Plenary session - The future perspective for whey in consumer products

1. Future for the whey products market from a whey processor's perspective, Tage Affersholt, Denmark.
2. Future for the whey products market from a customer's perspective, Richard Field, UK.
3. Recent results of the research into the possible contribution of whey powders in the fight against obesity, Dr. David Baer, US.
4. How health needs may create new markets for whey products in China? Speaker to be confirmed.
5. How recognition of the superior contribution of whey based ingredients may shape the future for marketing, speaker to be confirmed.
6. The endless possibilities of whey: still many opportunities for innovation, Dr. Ernst Reimerdes, Switzerlan