Webinars and Speakers 26 November

Döhler GmbH, Germany
26-11-2020 at 11.00-11.15 AM.

Webinar Topic: Plant-Based 3.0 - Conflict between Organic & Sustainability in exploding Markets

Speaker: Rene Krebs, Head of BU Cereals, Nuts & Pulses

Döhler is a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the food and beverage industry. Döhler’s integrated approach and the broad product portfolio are the optimal basis for innovative and safe food & beverage applications. The product portfolio of natural ingredients ranges from natural flavours, natural colours, health ingredients, pulses & cereal ingredients, dairy & plant-based ingredients, fermented ingredients, dry fruit & vegetable ingredients, fruit & vegetable ingredients to ingredient systems. 

26-11-2020 at 11.15-11.30 AM.

Speaker: Karina Genis, Sales Manager Europe

Topic: Sustainable alternatives to single-use plastic tableware

"We can't change society, but we can change the products it uses".

Under this creed, we - a Berlin-based start-up called Leef - have gone into battle against the constantly growing consumption of disposable plastic products. Our constantly growing team, around managing director Claudio Vietta, is a colourful bunch from different professional fields. We all have just one thing in common: the environment is close to our hearts and we want to contribute to making the world a better place for future generations. For this reason, we each turned our backs on our jobs within conventional economy and looked for a vocation with more meaning. At Leef, we have found it and have been working every day since then to make the world's garbage mountains just that little bit smaller. In doing so, we always take a professional approach, but never lose sight of fun.

Topic: Best practices of food allergen management for the food industry by the VITAL program

Speaker: Debbie Hawkes, Allergen Bureau Director and Hawkins Watts

The Allergen Bureau is the peak industry body representing food industry allergen management in Australia and New Zealand.

Their Mission – Consistent, science-based, allergen risk assessment and labelling.

The overall objective of the Allergen Bureau is to share information and experience within the food industry on the management of food allergens to ensure consumers receive relevant, consistent and easy to understand information on food allergens.

The Allergen Bureau was established in 2005 and operates on a membership basis.

26-11-2020 at 14.15–14.35 PM.

Topic webinar: Lactose intolerance, a minority in the market, a majority in the world

Speaker: Laia Folch, Communication manager

ADILAC

Lactose intolerance Spanish Association was born in 2003 with the following objectives:

• Be a media communication for the LI people.
• Spreading the knowledge of the existence of this gap in society and the medical sector
• Sensitivity of food manufacturers labelling their products and horeca in the appropriate customer information.
• Support from the administration in recognition of LI.

NO LACTOSE BRAND