OCTOBER 2-3-4, 2018

Quebec City Convention Centre, Canada

PROGRAM

WEDNESDAY OCTOBER 3

8:00

WELCOME AND REGISTRATION

TOP Health food,
Ingredients and
Trends
ROOM 301A

SESSION 4

Chair : Denis Roy, Full professor, INAF, Université Laval
Co-chair : Sylvain Dufour, VP, Sales, Marketing & Innovations, Fruit d’Or


8:30 – Markets and Forecasts –
TOP Health food, Ingredients and Trends
Grégory Dubourg, Nutrikéo, France


8:45 – New Trends and Functional Drinks
Cyril Roblet, Fruit d’Or, Canada


9:15 – Innovative approaches in the development of functional ingredients with potential prebiotic effects 
Salwa Karboune, McGill University, Canada


9:45 – Probiotics, regulations and markets: ”no one said it would be easy”
Solange Henoud, Lallemand Health Solutions, Canada

HEALTH TARGET :
NUTRITION AND
MENTAL HEALTH
ROOM 301B

SESSION 5

Chair: Sophie Layé, INRA, Université de Bordeaux
Co-chair: Jocelyn Bérubé, Executive VP – Scientific and regulatory affairs, InnoVactiv


8:30 – Markets and Forecasts – Mental Health
Erin-Ann Chauvin, Global Market Analyses, Agriculture and Agri-Food  Canada


8:45 – Gut microbes and brain function
Ted Dinan, University College Cork, Ireland


9:15 – Dietary n-3 polyunsaturated fatty acid role in mood and cognitive disorders
Sophie Layé, INRA, France


9:45 – The Microbiota-gut-brain Axis and Neurodevelopment
Karen-Anne McVey Neufeld, McMaster University, Canada

BUSINESS DEVELOPMENT:
INNOVATION SIMULATOR *
propulsé par les Créneaux d’excellence
ROOM 200A

SESSION 6

SESSION IN FRENCH


Créneaux d’excellence ACCORD and INAF, in collaboration with Cintech agroalimentaire, InBe and Institut de développement de produits (IDP), propose to agri-food companies and their R&D teams a program aiming to experiment an innovation process, from idea to commercialization, via the “INNOVATION SIMULATOR”.

From an hypothetical case, participants will be lead to develop a new product with improved nutritional value, using marine ingredients,  insects proteins or plant proteins, by living 3 crucial stages of the innovation sequence:

1 – Analysis of opportunity and empathy (connection with the customer) with InBe

2 – Ideation and co-creation with INAF and IDP

3 – Application and industrialization with Cintech agroalimentaire

 

10:15

BREAK & INNOVATION HALL

11:00 – Fermented Foods: The Phoenix rising from the ashes
Tony Savard, Agriculture and Agri-Food Canada

11:00 – Acute Post-Prandial Cognitive Effects of Brown Seaweed Extract in Humans
Crystal F. Haskell-Ramsay, Northumbria University, Newcastle upon Tyne, England 

Activities held at every station will be repeated 3 times in order to ensure the largest possible number of participants.

11:30 – ROOM 200B

THE EMERGING ROLE OF POLYPHENOLS
From antioxidants to prebiotics

Emeran Mayer, MD, UCLA, USA

12:15

LUNCH & INNOVATION HALL

TOP Health food,
Ingredients and
Trends
ROOM 301A

SESSION 7

Chair: Yves Desjardins, Full Professor, INAF, Université Laval
Co-chair: Denis Guyonnet, Scientific & Innovation Director, Diana Food


13:30 – Markets and Forecasts –
TOP Health food, Ingredients and Trends
Grégory Dubourg, Nutrikéo, France


13:45 – How to use Artificial Intelligence to Meet Consumers’ expectations
Rémy Tasse, Co-founder and CEO of Youmeal


14 :15 – Alternative Protein Choices : where could we be going with proteins?
John Kelly, Bioenterprise Corporation Canada


14:45 – Polyphenols and health: the good (science), the bad (science) and the ugly (truth)
Daniele del Rio, University of Parma, Italy

HEALTH TARGET :
MICROBIOTA AND
METABOLIC HEALTH
ROOM 301B

SESSION 8

Chair: Vincenzo Di Marzo, Full Professor, INAF, Université Laval
Co-chair: Noam Ship, Bio-K +


13:30 – Markets and Forecasts – Metabolic Health
Erin-Ann Chauvin, Global market Analyses, Agriculture and Agri-Food  Canada 


13:45 – Gut microbiota in obesity and metabolic syndrome.How to prove causality?
Philippe Gérard, INRA, France


14:15 – Microbial Control of Pathophysiology
Matteo Serino, INSERM, France


14:45 – Functional Ingredients: from nutrients to biological activities at the gut level
Rozenn Ravallec, Université de Lille, France

BUSINESS DEVELOPMENT
INNOVATION SIMULATOR *
propulsé par les Créneaux d’excellence
ROOM 200A

SESSION 9

SESSION IN FRENCH


Following these repetitions, a discussion panel with company leaders that have experienced these processes leading to innovation, will present concrete cases.

 

 

 

 

 

 

 

 

 

15:15

BREAK & INNOVATION HALL

16:00 – The First 5 Years Developing an Edible Insect Category
Jarrod Goldin, President Entomo Farms, Canada


16:30 – Phages as Friends and Enemies in Food Processing
Sylvain Moineau, Université Laval, Canada

16:00 – Opportunities and challenges for probiotics in foods and supplements
Maria L. Marco, UC Davis, USA


16:30 –  Acting on gut microbiota in metabolic diseases ; for who, what and when ?
Karine Clément, Director of INSERM/Sorbonne University Unit, Paris

 

To end the group activities, a conference by the firm Nielsen on consumers trends towards the nutritional value of new food products will be presented.

At the end of the day, the innovation actors present will be available for exchanges and consult with the participants.

Maximum 20 participants by Station (total of 60 participants)

Implementing Partners

BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)

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