Accounting for tastes
|The IFFI Masterclass Innovations, scheduled for 8 & 9 June 2017, is dedicated to new tastes, 3D food printing and personalized nutrition. We look forward to welcome all members and invitees who are interested in tailoring foods to the individual needs of the consumer. Don’t miss the opportunity to share and develop strategic and tactical insights with colleagues from the food ingredients industry, facilitated by experts from academies and industry-leading businesses.|
Business development and innovation managers, R&D managers, product and application developers, process technologists and engineers, nutritionists and food technologists.
Thursday, 8 June 2017
|Location||Food Tech Brainport, Scheepsboulevard 3, 5705 KZ Helmond, 0492 870 050|
|12.00 hrs||Registration with lunch buffet|
|13.00 hrs||Module 1a ‘Het Nieuwe Lekker’ defining the new tastes in practice
Professor Peter Klosse – Gastronomic Inspirer of the Academy for Gastronomy/lector Maastricht University
|15.00 hrs||Module 1b ‘Het Nieuwe Lekker’ creating the new tastes in practice
Wessel Cramwinckel – Researcher at Centrum voor Smaakonderzoek
|16.30 hrs||Plenary discussion | drinks & fingerfood|
|17.30 hrs||Team activity: visit to Bodec|
|19.30 hrs||Dinner at Fitland Hotel Helmond|
Friday, 9 June 2017
|Location||TNO at TU/e Campus, Building nr. 20, navigation address: De Zaale, Eindhoven|
|09.00 hrs||Module 2a 3D Food Printing in theory
Daniel van der Linden – Business Developer at TNO
|10.00 hrs||Pilot tour | TNO 3D Food Printing|
|10.30 hrs||Module 2b 3D Food Printing in practice|
|11.00 hrs||Plenary session | Eric Mulder – Manager Discovery IOI Loders Croklaan and Hans Huibers – Frontier at NMK-Esbaco|
|12.30 hrs||Lunch in Grand Cafe De Zwarte Doos|
|Location||TU/e Campus, De Zwarte Doos, route description|
|13.30 hrs||Module 3 Personalized Nutrition
Jettie Hoonhout – Senior Scientist at Philips Research
|14.15 hrs||Plenary session – accounting for taste, personalized nutrition|
|15.15 hrs||Menrike Menkveld – Manager Alliantie Voeding Gelderse Vallei|
|16.00 hrs||Closing of official programme | drinks & snacks|
Topics & Guest speakers
|‘Het Nieuwe Lekker’
Professor Peter Klosse – University of Applied Sciences Maastricht
Wessel Cramwinckel – Centrum voor Smaakonderzoek
The food industry is challenged by consumers to lower either eliminate salt, fat, sugar, allergens, animal proteins, E numbers etcetera in food products. Claims like ‘Free from’, ‘low fat’, ‘no added sugar’, ‘allergen free’, ‘clean label’ indicate that the proposition of ‘a tasty product’ is at risk. ‘If we are asked to leave a lot of ingredients out of food formulations, it is about time to redefine the concept of taste’. And develop a complete new proposition of ‘tasty products’. Before you decide what insights you need, it makes sense to identify:
|3D Food Printing
Daniël van der Linden – TNO
Eric Mulder – IOI Loders Croklaan
Hans Huibers – NMK-Esbaco
3D food printing is a new way to create food products with unique quality aspects that can be fully personalised. It can make tangible contributions to people’s health and sustainable production in the future. TNO currently combines expertise in 3D printing technology with food science to create ultra-modern technology for the production of new food products. Erik Mulder translates the science into a business case coming from the Creative Studio at IOI Loders Croklaan.
3D foodprinting generates significant opportunities for the food industry:
Jettie Hoonhout – Philips Research
Menrike Menkveld – Alliantie Voeding Gelderse Vallei hospital
When food becomes individualized and each sku (stock keeping unit) is unique, how can this be manufactured and distributed by food producers? Is it possible to tailor each individual need to an unique nutritious solution? What are the pitfalls and opportunities with respect to the development of food ingredients providing health? What is the current standard of these developments? And to what extend do we need to collaborate with start up and growth companies? Together with suppliers and ingredients we discover the next level of innovative food ingredients.
|Bodec is bridging between knowledge and the market. Providing goal-oriented support in process innovation, creativity and new technologies. The services of Bodec include process development, process optimization, production and technology. From valuing biobased sidestreams and raw materials to high prized ingredients to testing of scale-up spraydrying processes at pilotscale.
Address: Bodec, Scheepsboulevard 3, 5705 KZ Helmond, +31 (0)492 77 97 68
|Food Tech Brainport is an international centre of expertise for technology, product and market innovation, offering an environment to share knowledge, expertise and to get acces to relevant networks.
Address: Food Tech Brainport, Scheepsboulevard 3, 5705 KZ Helmond, 0492 870 050
|The TU/e Campus is an open and accessible community for technology education, scientific research and knowledge valorization. It is an attractive and lively hotspot in the Brainport Region Eindhoven which connects students, researchers, entrepreneurs and high-tech companies.
Address: TU/e Campus, De Zaale, Eindhoven, route description
|Fitland Hotel Helmond is located opposite of the Foodtech Brainport area and offers affordable luxury in a vivid surrounding. Southern hospitality in the heart of ‘de Peel.’ All rooms are equipped with climate control, free Wi-Fi, and other modern day conveniences. Sports facilities are free of charge for hotel guests.
Address: Fitland Hotel Helmond, Scheepsboulevard 2, 5705 KZ Helmond, tel. (+31) 0492 870 050
Registration and accommodation
The IFFI Masterclass programme includes dinner and drinks and excludes eventual accommodation costs. Participation costs for non-members are € 950,– excluding VAT. Participation costs for IFFI colleagues are covered by the membership fee. However, for cancellation of participation after 31st of May we will charge you € 300,–. IFFI can arrange a hotel room for you in Fitland hotel Helmond, rooms including breakfast will cost € 85,-–).
Please use the online registration forms below to register for one or both days and to request a hotel room. Please note that in case of hotel cancellations later than 7 days in advance of your stay, we are forced to charge you 100%.