Food Hydrocolloid Conference 2016 Barcelona, Spain - April 24-26

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Covington & Burling LLP - Brussels, Belgium Mr. Peter Bogaert - Partner
"Label Claims - Do's and Don'ts to remain on the right side of the law"

Peter Bogaert is the managing partner of the Brussels office of Covington & Burling LLP where he also heads the life sciences group.
He has detailed regulatory expertise under EU and national laws, handles legislative and other policy assignments and provides strategic advice to a number of life science companies and trade associations in pharmaceuticals, biotechnology, medical devices, food and feed.
He is consistently ranked by PLC and other industry publications, as one of the leading life sciences lawyers globally. Peter regularly writes and speaks on life sciences issues. He is a founding member of the Brussels Pharma Law Group established in 1995 and a member of the editorial board of the Scrip Regulatory Affairs. Peter has been a member of the Brussels bar since 1984 and was called to the English bar in 1995.
He holds law degrees from the University of Leuven (magna cum laude, 1982) and Oxford University (first honours, 1984).

Covington and Burling LLP - Brussels, Belgium
Peter Bogaert
Exponent International Ltd. - Harrogate, U.K. Dr. Rhodri Evans - Head of Food Safety and Regulatory Affairs EU
"Need vs. Safety: EU vs. US Perceptions"

Dr. Rhodri Evans is Head of Food Safety and Regulatory Affairs for Europe at Exponent International since September 2014. Prior to Exponent he spent fifteen years at the National food regulatory authorities in the UK and Ireland, most recently with the Food Safety Authority of Ireland.
He has detailed regulatory expertise under EU and national laws, handles legislative and other policy assignments and provides strategic advice to a number of life science companies and trade associations in pharmaceuticals, biotechnology, medical devices, food and feed.
Dr. Evans has a detailed understanding of European and International regulation and authorisation of chemicals in the food chain, including food additives. He was the lead representative for both the UK and Ireland at European Commission expert and regulatory committees. Dr Evans has also been an active member of the Codex Committee on Food Additives for over 10 years.
He works with colleagues across Exponent to ensure clients have access to expert advice on a range of food regulatory opportunities and challenges, including navigation of European legislation on food additives and novel food ingredients, and development and management of regulatory submissions in these areas.

Exponent International Ltd. - Harrogate, U.K.
Rhodri Evans
Gelatine Manufacturers of Europe (GME) - Eberbach, Germany Mr. Michael Teppner - Chairman Communication Committee GME
"Gelatine & Collagen: Proud history and Versatile Future"

Holds a university degree in Micro- and Macroeconomics, specialized in Marketing and Phycology. In 1992 he joined GELITA AG and helped to establish strategic marketing by implementing classic Marketing concepts in a B2B environment. In 1999 he took his current role as Global Vice President Marketing & Communication. Within this function he is also responsible for the global brand management, the global Market and Competitive Intelligence and global PR.
Michael is also the GELITA representative in several associations and is chairman of the Communication committees of the European Gelatine Association (GME) and the European Specialty Ingredient Association (ELC).

Gelatine Manufacturers of Europe (GME)- Eberbach, Germany - Michael Teppner
IGP Div. of PfP - Ahmedabad, India Bharat Joshi - President & Managing Director
"Guar - Versatile & Consumer Friendly"

Bharat is president and managing director of Industrial Guar Products (IGP) - Div of PfP Industries. He is in charge of the 25,000 TPA plant at Neemrana, Rajasthan and all related business activity in India.
Prior to joining PfP, Bharat worked for 37 years at Indian Gum Industries (IGI), now called Encore Natural Polymers where he reached the position of Chief Operating Officer and Executive Director. He was responsible for guar, tamarind and derivatized polymers produced for many applications including food and non-food. He was also involved in product development, regulatory compliance and strategic planning.
In short, Bharat has in-depth experience and knowledge of the entire guar chain from guar farming to gum production, both native and chemically modified.
Bharat has travelled extensively both for business and pleasure in more than 30 countries gaining a good understanding of global business practices. He has a BSc in Chemical Engineering from Mysore University, India and an MBA from Gujurat University, India. He has presented in countless conferences and seminars and has several patents relating to natural polymers.

IGP Div. of PfP - Ahmedabad, India
Bharat Joshi
IMR International - San Diego, CA, U.S.A. Dennis Seisun - President
"Hydrocolloids - Market Overview"

Dennis Seisun has worked in England, France, Belgium, and since 1980, has been based in San Diego, California. He graduated from Bath University in England with a bachelor of science degree in engineering and a master of science degree in industrial marketing. He worked as an engineer for Foster Wheeler, as a consultant for C.H. Kline S.A. in Brussels, and for Kelco (then a division of Merck) as commercial development product manager. He was closely involved in the market development of many new biopolymers to follow xanthan in the marketplace. In 1985, Dennis founded IMR International and has since focused his attentions on the food hydrocolloid markets of the U.S. and Western Europe.
The Quarterly Review of Food Hydrocolloids was started by IMR International in 1991 and has become established as a comprehensive and independent source of information on the food hydrocolloid market. IMR has chaired the International Conference of Food Hydrocolloids since 1996 alternating between the USA and Europe.

IMR International - San Diego, CA, U.S.A.
Dennis Seisun
Ingredion Incorporated - Bridgewater, NJ, U.S.A. Dr. Lorraine Niba - Global Director, Nutrition Innovation.
"Added Fiber vs. Intrinsic Fiber: Bridging the Gap to Consumers"

Lorraine is Global Director, Nutrition Innovation at Ingredion Incorporated, where she leads a cross-functional team and manages the global strategy for nutrition innovation, new product development and business development for nutritional ingredients.
Prior to joining Ingredion, Lorraine was on the Food Science faculty at Virginia Tech where managed a food carbohydrates research lab, focusing on fiber and resistant starch.
Lorraine holds a Ph.D. in Food Science from the University of Maryland, College Park, and an MBA in Marketing and Finance from La Salle University School of Business. She is past Chair of the Institute of Food Technology’s Marketing and Management Division.

Ingredion Incorporated - Bridgewater, NJ, U.S.A.
Lorraine Niba
Innova Market Insights - Arnhem, The Netherlands Mr. Ozden Kilic - Manager Market Analysis
"Clean to Clear - Hydrocolloid Strategies"

Ozden Kilic is Manager Market Analysis at Innova Market Insights, a leading market research company that tracks new food & beverage product launches in more than 70 countries. Key companies around the globe rely on the Innova Database to power up their innovation process, inspire their marketing teams, keep tabs on their competitors, and track new technologies.
Ozden obtained his master’s degree in business studies from the University of Amsterdam, where he specialized in retail marketing and corporate strategy. Prior to joining Innova Market Insights in 2012, he worked management and strategy consultant at Deloitte for three years.
His interest in the F&B industry and retail marketing moved him to his current job, where he works with a multidisciplinary team of best-in-class market analysts. He and his colleagues follow trends and innovations and execute a wide variety of studies to provide valuable market insights to clients.

Innova Market Insights - Arnhem, The Netherlands
Ozden Kilic
Marinalg International - Washington, D.C. USA Marshall Fong - President
"Fear as a Food Ingredient: The Carrageenan Example"

Marshall Fong is President of Marinalg International, a global organization supporting the interests of seaweed farmers, consumers and the hydrocolloids industry.
He is also Global Consumer Insights Director at FMC, based in Philadelphia.
Prior to his current role, Marshall spent the previous 20 years in B2B and B2C leadership and marketing roles at Lonza, Ganeden Biotech, National Starch, Pharmavite, and Nestle.

Marinalg International - Washington, D.C. USA
Marshall Fong
Mars GmbH - Verden, Germany Dr. -Ing. Johannes P. Schlebusch - Principal Scientist, Global Applied Science & Technology.
"Hydrocolloid Reality in Pet Food"

Dr.-Ing. Johannes P. Schlebusch is a Mars associate for more than 21 years and held different R&D product and process development roles and was involved in currently 11 published patent families. As a principal scientist in the Global Applied Science & Technology R&D department of Mars Petcare he is active in the area of meat analogues and various other developments. Since 2008 he serves on the scientific committee of the research association of the German food industry (FEI, Bonn). Previous to Mars he spent 4 years with Procter & Gamble working on aseptic fruit juice manufacturing and in various logistic functions for European laundry and cleaning products.
In 1992 he received his Ph.D. from the Technical University of Munich having worked on recovery processes for fermentation derived volatiles. Since 1987 he owns a masters degree received from the Technical University of Munich in food technology/food engineering.

Mars GmbH - Verden, Germany
Johannes Schlebusch
Molecular Gastronomist - Guam Jose Sanchez - Certified Executive Chef
"Culinary Creativity with Hydrocolloids"

Jose Sanchez, is the executive chef at the Dutsit Thani Resort hotel in Guam, the first and only five star hotel on the Island. Past positions and titles include executive functions at: *Overseeing culinary operations at the Peninsula in New York City a Forbes 5 Star and AAA 5 diamond rated hotel *Executive chef at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. *Executive chef at the Mandarin Oriental hotel in Washington DC where he served dignitaries, royalty and heads of state. *Certified Executive Chef (CEC), member of the Chaine des Rotisseurs and several other well respected culinary associations. *Instructor at The Culinary Institute of America, Hyde Park, New York. +Executive chef at Morimoto restaurant with acclaimed "Iron Chef" Msaharu Morimoto. Chef de cuisine at Hotel de Mikuni owned by renowned Kiyomi Mikuni.
Chef Sanchez has wide experience in using hydrocolloids in molecular gastronomy. He recently authored "Molecular Gastronomy: Scientific Cuisine Demystified". He brings a wealth of experience and innovative gastronomic style acquired in 28 years of working in countries around the world including the US, Egypt, Switzerland, France and of course Mexico. He is eminently qualified to address how one can bridge the gap between perception and reality of hydrocolloids in cuisine.

Molecular Gastronomist - Guam, USA
Jose Sanchez
Nestle Research Center - Lausanne, Switzerland - Dr. Isabel Fernandez - Hydrocolloids Scientist
"Hydrocolloids and Health - Consumer Perceptions vs Science"

PhD in Chemical Engineering from University of Birmingham, UK. Thesis in the field of designing gelled structures from hydrocolloids with a range of functional properties.
Currently working as Hydrocolloids Scientist at Nestle Research Centre in Lausanne.
Research in the field of: biopolymer solutions and gels structure control by processing, rheology and fracture behavior; physicochemical aspects of nutrition & health - hydrocolloids as dietary fibres.

Nestle Research Center - Lausanne, Switzerland
Isabel Fernandez
PT Forisa Nusapersada - Indonesia Marcelino Novyanto Hardjadinata - Corporate Procurement Mgr.
"Indonesia - A Healthy Perception of Hydrocolloids"

Marcelino is the Division Head of Procurement at Forisa Nusapersada, a rapidly growing Indonesian company manufacturing single-serving RTE food and beverage products.
Currently working as Hydrocolloids Scientist at Nestle Research Centre in Lausanne.
With a degree in Industrial Engineering from Trisakti University Jakarta, he has found a career working in the supply chain of various Indonesian food manufacturing companies for the past 20 years.
He has spent the past decade with Forisa Nusapersada to bridge the gap between the needs of the Indonesian market with the hydrocolloid innovations of the R&D to produce high quality and have value added products with affordable price for the consumers.

PT Forisa Nusapersada - Indonesia
Marcelino Novyanto Hardjadinata
Ruitenberg Ingredients - Twello, The Netherlands Drs. Ward Van der Kaaij - Managing Director
"Continuous Run to Address Consumer Concerns"

Ward is the Managing Director of Ruitenberg Ingredients, a producer of innovative ingredients for meat, confectionery and bakery industry. Ruitenberg is highly focused on R&D particularly focused on co-extrusion technology.
Ward holds a Master in Business Administration at the Erasmus University Rotterdam.
Prior to joining Ruitenberg Ingredients in 2012, Ward has spend about 20 years in commercial and management positions in the pharma, dairy and fish industry.

Ruitenberg Ingredients - Twello, The Netherlands
Ward Van der Kaaij
TNO, Innovation for life - Zeist, The Netherlands Mr. Maurice Essers - Scientist/Innovator - Lead in Clean Label Program
"Finding Space in the Clean Label Landscape"

Maurice has a first degree in chemistry from the Technical University of Aachen (RWTH).
His professional career started at the South African Paper and Pulp Industry (SAPPI) at R&D Maastricht. He then worked with Cargill in Bergen op Zoom, Netherlands, Cedar Rapids (USA) and Krefeld (Germany). The main focus of his research was starch modification for industrial applications. Maurice also worked with Syral formerly Tate and Lyle (R&D Aalst, Belgium), on starch development for food and industrial applications.
Since 2008, he has been with TNO in Zeist in the carbohydrate group. His analytics and project management focus is on clean label starch modification, healthy carbohydrates, and environmentally green processes.

TNO - Zeist, The Netherlands
Maurice Essers
Wageningen University - Wageningen, The Netherlands - Dr. Arnout Fischer - Associate Professor - Social-Sciences; Marketing and Consumer Behaviour
"Consumer Perception of Food Technology"

Dr. Arnout R. H. Fischer is associate professor at Wageningen University in the Netherlands. He focuses on how consumers respond to new technologies in food products and production.
His main interest lies in how consumer form or change their opinion about the foods created with these new technologies, and how risk-benefit perception, emotion, ambivalence and subconscious associations combine to a response to new technologies. He has studied (among others) consumer response to genetically modified organisms, cultured meat, insect protein for human food, and nanotechnology applications to food.
He is a member of the editorial advisory board of British Food Journal and Appetite, and area editor in the recently launched Food Science Reference Module of Elsevier. He has (co)authored over 60 papers in international peer reviewed journals and contributed to several scientific books.

Wageningen University - Wageningen, The Netherlands
Arnout Fischer

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