The Vitafoods Europe Executive Advisory Board has issued a Call for Papers for the annual Vitafoods Europe Conference 2015, taking place in Geneva from 5th to 7th May.
Experts from the world of industry and academia are invited to submit a paper within any area of functional nutrition; from new technologies and scientific research to innovations in processes and products.
Presenting a unique platform for showcasing excellence in nutritional science, innovation, business, education, and professional networking and exchange; successful entries will be given the opportunity to present their findings to the international functional food and beverage community at Vitafoods Europe Conference 2015.
The conference forms part of Vitafoods Europe, the world’s leading ingredients and raw materials event for the nutraceutical and functional food and drink industries. Unrivaled in size and excellence, last year saw close to 14,000 attendees and 750 exhibitors, from over 100 countries, network and forge new partnerships for continued growth and development.
An expanded programme for 2015 will ensure that the very latest research within core topics such as digestive health, heart health, healthy ageing, physical performance and personalised nutrition are thoroughly represented. In addition, exciting innovations and new ingredients within areas such as marine resources, infant nutrition, beauty and botanicals will be included to share best practice and build partnerships.
Bringing together key stakeholders and thought leaders within European regulation, guidelines and business practice, the presentations at this year’s conference will also examine the overall value chain for functional nutrition. In addition, they will focus on the tools required to successfully bring a new product, ingredient or research to market.
Carolina Lindahl, Vitafoods Europe Conference and Content Manager says: “The conference continues to take an active part in shaping the functional food and beverage industry, bringing together scientific theory and business practice. This year, after extensive consultation with the industry, we have developed the conference programme to look at the full cycle of developing a new ingredient or product, taking it from the clinical lab to retail, and then on to the end consumer. We are looking for the industry’s brightest minds to share their latest thinking, research and innovations.”
The deadline for submissions is Friday 14 November 2014.
To find out more or to discuss other topics, please contact Carolina Lindahl, Conference and Content Manager, on firstname.lastname@example.org or visit www.vitafoods.eu.com/cfp
12,000 visitors continued the trend of exceptional growth for Olio Capitale, the Salon for typical and quality extra virgin olive oils held in Italy at Trieste’s Stazione Marittima.
Olio Capitale is the nation’s trade fair previewing Italian extrvirgin olive oil production. The event confirmed that – even in what has been a difficult year – quality is there, rising even above expectations. The expo’s format is becoming an international model, and a worldwide showcase for quality Italian olive oil.
Antonio Paoletti, President of Trieste’s Chamber of Commerce, says, “In this difficult year, Olio Capitale has continued to grow. It is extraordinary to have succeeded in attracting 250 exhibitors and 12,000 visitors, considerable numbers for a niche fair. Shifting the opening day has proved a successful strategy, with Monday now dedicated to restaurateurs and connoisseurs who appreciated having more time for selecting their preferred oils."
This ninth edition of Olio Capitale saw Italy’s South reaping top awards - winning the prizes for the best light, medium and intense intensity categories were two extra virgin oils from Puglia and Sicily. The light category was won by the Azienda Agricola Scammacca del Murgo SSA Murgo of Sicily, the medium category was won by the Azienda Agricola Leone Sabino of Puglia and the Azienda Agricola De Carlo Sas of Puglia won the intense category.
Emilio Cuk, coordinator of the Olio Capitale Scuola di Cucina, says, “The three days of showcooking have seen over 3000 participants, and we have had excellent response. One clear indicator of the importance these showcooking sessions have assumed is the participation of an acclaimed chef from the Michelin-starred Taverna di Colloredo in Monte Albano. Next year we aim to hold a full day ‘stellar’ event.”
The next Olio Capitale is on 5th to 8th March 2016 and for more information, visit the website.
Experts from the world of the functional food and beverages industry and academia are invited to present their research findings and current projects to the international functional nutrition community and the broader nutraceutical industry at Vitafoods Europe 2015.
The Vitafoods Europe Executive Advisory Board have issued a call for Poster Presentations for the event which takes place in Geneva on 5th to 7th May and attracts over 700 exhibitors and 14,000 visitors from over 100 countries.
Vitafoods Europe presents a unique platform for showcasing excellence in nutritional science, innovation, business and education, and professional networking and exchange. Successful entries will have the opportunity to present their latest findings to the broader nutraceutical and functional nutrition industry, forge new partnerships and source funding opportunities with venture capital companies looking for investments and network with colleagues.
Topics should be related to academic research or a potential new product or process and ideally provide solutions to identified needs and commercial solutions. Abstracts focusing on innovation, ideas and the application of new research findings will be prioritised.
Carolina Lindahl, Vitafoods Europe Conference and Content Manager, says, “Our call for posters gives successful entries the chance to present their insights to their peers and potential new business partners. A large number of attendees specifically come to the show looking to fulfil business and research needs and the Poster Presentations area is one of the first places these attendees look to for new ideas.
“We’re looking for the industry’s brightest minds to share their latest thinking and research so that these innovators can launch their insights on a wider platform to the businesses and individuals they’re looking to get in front of.”
The deadline for submissions is Friday 30th January. For further information on the call for posters and guidelines for submissions, visit the Vitafoods call for posters page.
As National Barbecue Week approaches, EHL Ingredients reports an increase in demand for its special barbeque blends. EHL launched a versatile range of herb and spice blends, rubs, marinades, coatings and seasonings at the end of 2014, which are perfect for use on barbecued meat and vegetable products.
The company has noticed a 10% increase in demand for its special barbecue blends, reflective of the growing demand from food manufacturers, wholesalers, retailers and butchers looking to source authentic herbs and spices that can be used in barbecue food products.
Grouped into six key categories, the ingredient blends include a complete burger mix, four dry marinades, six specialty blends, three textured coaters, five everyday seasonings, and a complete sausage mix. The products offer a wide range of applications and can enhance the flavour of all meat and vegetarian dishes traditionally served at a barbecue.
Speciality blends are a versatile ingredient addition to dry mix kits or for inclusion in burger formulations, while the gourmet burger mix offers a herb, spice and breadcrumb blend that delivers on both flavour and texture.
The dry marinades include Aromatic Oriental, Deep South Dixie BBQ, Spicy Spanish, Garlic and Lemon, and Italian-style tomato, black pepper and mixed herbs. They are easy to use and the versatility of the flavours allows them to be used with different proteins. Speciality blends consist of Berber spice, Mexican adobo, Sharma kebab mix, Creole, West Indian jerk and Za’tar seasonings – serving as interesting alternatives to the traditional barbecue flavours. These are highly concentrated so offer economical benefits as only a small amount needs to be included in the recipes to make a big impact.
Tasneem Backhouse, sales director at EHL Ingredients, says, “Barbecue season has arrived early this year with the recent UK sunshine enticing consumer appetites for summery flavours. Events such as National Barbecue Week help to raise awareness and boost sales of certain ingredients as manufacturers, wholesalers, retailers and butchers look for the next big thing in barbecue.
“Authenticity and provenance are key factors for us, and as such we always go the extra mile to ensure that our ingredients are sourced from quality suppliers with full traceability to the country of origin, so consumers can rest assured that the product they are getting is 100% authentic. In an increasingly competitive marketplace, with consumers more discerning than ever before, food manufacturers will need to invest in a quality selection of herbs and spices for barbecue foods to ensure successful end products that consumers will love.”