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Day One17 November 2008 08:00 Delegate registration and refreshments 08:45 Chairman's opening remarks Neal Cavalier Smith, Managing Director, Healthy Marketing Team UK 08:55 Orientation: Utilising on site networking technology Understanding how to use the Spotme device Luc Piguet, Spotme Project Manager, Spotme 09:05 RESPONDING TO CONSUMERS WHO ARE BUYING AND SHOPPING FOR CHANGE Targeting and communicating with active consumers shopping for change - fair trade, local, sustainable and natural Developing new products as part of the global movement - promoting daily "activist" behaviours Marketing products towards new consumer buying behaviours Understanding and targeting consumers wanting to "buy a change" Neal Cavalier Smith, Managing Director, Healthy Marketing Team UK 09:35 DELIVERING AN INNOVATIVE CRUNCH IN THE MIDST OF THE CREDIT CRISIS Updating the traditional process of NPD to survive and thrive despite uncertainty - manoeuvring consumer focused NPD vis-à-vis high commodity and energy prices Reinventing new and mature sectors How can industry realistically cater for the demand for sustainable, nutritious and clean label products? Capitalising on product differentiation – building in consumer benefits beyond taste and cost Hamish Renton, Marketing Director, Milk Link UK 10:05 DEVELOPING A WINNING FORMULA How should manufacturers respond to rising food prices and economic downturn? Anti-premiumisation: Leveraging brand equity to promote economy/budget offerings that effectively compete against private label Translating the restaurant experience into the supermarket aisle From shrinking pack sizes to product reformulations – other successful cost reduction strategies for manufacturers Rethinking strategies for health and wellness food to ensure continued growth Hedging your bets: How to better tap high-growth developing markets Lee Linthicum, Head, Global Food Research, Euromonitor International UK 10:35 Pre-arranged one-to-one meetings Accelerate the networking process by taking bespoke one-to-one meetings with fellow delegates and leading solution providers 11:55 KEYNOTE PRESENTATION: TARGETED OPEN INNOVATION - CREATING FOCUS THROUGH ECO SYSTEM MAPPING Maximise open innovation results by creating a systematic process to proactively identify and evaluate potential partners Build a programme to leverage smart people outside of your organisation Leverage external capabilities and intelligence to respond to the rapidly changing marketplace Taking a step back and scaning the “universe” to identify and build real relationships with key players with the most relevant technologies and/or knowledge Effectively developing a sophisticated mapping process to identify potential partners Jeff Bellairs, G-WIN Director, Worldwide Innovation Network, General Mills USA Michael Zeitlyn, Managing Director, Oakland Innovation UK 12:30 INNOVATIVE INGREDIENTS WORKSHOP Food Innovation conference room one Traditional innovation moving to blue ocean innovation Natural raw materials for natural ingredients Providing value for customers and benefits for end users Simple solutions to complex problems Dr. Niall W.G Young, Senior Scientist, Danisco A/S   TRACK AND TRACE WORKSHOP Food manufacturing conference room one Food traceability for the future - automatic for the people? Collecting all the information through all of the supply Differentiate through traceability Bringing RFID as a service to enable food safety, efficiency and satisfaction for the customer Are Bergquist , Managing Director , Matiq AS Norway   13:30 Networking luncheon 14:30 SATIETY AND WEIGHT LOSS INNOVATION Case study: Developing Valio’s ProFeel milk drink and communicating scientific benefits to consumers Analysing and evaluating existing weight loss and satiety inducing ingredients Responding to the current need to develop new products to target metabolic syndrome and the obesity epidemic Moving from "food minus" in weight loss NPD to “food plus” with value added ingredients, soluble fibres and added calcium Effectively communicating the effect of soluble fibres and blood sugar control, satiety inducement and the role of calcium in energy metabolism and weight loss Dr. Riina Kekkonen, Team Head, Valio Ltd Finland   NEW OPPORTUNITIES IN INGREDIENT REPLACEMENT Modification to improve functionality Reformulating products cost effectively without compromising taste and mouth feel Functionality driven ingredient replacement Ingredient innovations to survive in a challenging and competitive environment Dr. Fred van de Velde, Team Head Ingredient Technology, NIZO Food Research The Netherlands   15:10 Pre-arranged one-to-one meetings 16:55 CAPITALISING ON THE DEMAND FOR NEW FUNCTIONAL INGREDIENTS Building Asian functional ingredients into new product development Conducting fact finding missions and functional ingredient sourcing in China through the Chinese trade mission Integrating traditional Chinese medicine into food - are customers and supermarkets ready for ginseng bloomers and aloe vera muffins? Understanding the specific demands and market for the new functional ingredient mix Michael Taylor, Operations Director, Fosters Bakery and Wellfoods UK   CREATING THE PERSONALISED FOOD AND NUTRITION OF THE FUTURE Individualisation, nutrigenomics and nutrigenetics -maximising the opportunities for product differentiation Nutritional modulation of health status - tailored and personalised food and nutrition for specific needs Adapting nutrition to certain consumer segments characterised by lifestyle conditions Launching personalised nutrition products on many different levels Taking personalised nutrition to a molecular level Thinking beyond five years into the future of nutritional science - effects of nutrigenomic science on the market for personalised nutrition Impacts of nutrigenomics on the consumption habits of consumers in the next decade Dr. Martin Kussmann, Group Head, Functional Genomics BioAnalytical Science Department , Nestlé Research Centre Switzerland   17:30 KEYNOTE PRESENTATION: EXPANDING INTERNAL AND EXTERNAL NETWORKS TO GENERATE IDEAS AND FUEL THE PIPELINE Testing traditional boundaries to accelerate innovation - bringing new products to market faster and optimising synergies across business units Establishing relationships with a diverse external network to deliver mutually beneficial solutions to business needs Breathing new life into established brands through internal idea generation Revitalising internal idea generation systems - working ideas into concepts and getting them approved Bringing R&D and commercial teams together - eradicating the disconnect to encourage a free flow of ideas Harnessing and licensing outside technologies to improve processes and reduce timelines Paul Isherwood, Director, Innovation & External Networks , GlaxoSmithKline Nutritional Healthcare UK 18:00 Chairman's closing remarks and sponsored drinks reception

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Day Two18 November 2008 08:30 Morning refreshments 09:00 Chairman's opening remarks and recap of day one Peter Wennstrom, President , Health Focus Europe Sweden 09:10 LAUNCHING RADICAL INNOVATION PROJECTS - WORKING WITH NASA TO STIMULATE NPD Changing the innovation mindset by breaking new boundaries Rethinking the “milk model" to create new business opportunities Generating secondary benefits and spin-off products from the NASA project – transferring new knowledge into unique products for diverse consumer segments Forging radical innovation projects to help transform “the way to do innovation” - changing the innovation mindset Fostering a radical environment with new solutions and tools Kajsa Ohlson, Project Head, Nordic Innovation, Arla Foods Sweden 09:45 IMPLEMENTING NUTRITION ENHANCEMENT PROGRAMMES THROUGHOUT PRODUCT PORTFOLIOS Developing a nutrition enhancement programme and communicating healthy messages through labelling and the Healthy Choice Programme Developing clear strategies and driving real improvements in the nutritional composition of entire food and beverage portfolios with the Nutrition Enhancement Programme Utilising cutting edge science and technology innovations in healthy food development Overcoming the food technology challenges in healthy food development Achieving clean label status Using consumer research data to fully understand how best to capture sales when communicating healthy messages Creating appropriate labelling and communication through the Healthy Choices Programme Marcelle van den Kommer, Global Brand Development Director, Unilever The Netherlands 10:20 UNDERSTANDING AND CAPTURING SEGMENTED MARKETS Nestlé's scientific approach to metabolic syndrome in Japan - protein nutrition and signal transduction of insulin and related hormones Protein nutrition and plasma insulin and IGF-I concentration Protein nutrition and insulin action Protein nutrition and signal transduction of insulin Protein nutrition and gene expression of adipokines and other related hormones Dr. Tadashi Noguchi, Chairman of the Board, Nestlé Nutrition Council Japan Japan 11:00 Morning refreshments 11:30 INNOVATIVE INGREDIENTS Workshop: Creating innovative health and lifestyle solutions through DSM's functional food ingredients Consumers on the search for convenience, health and taste New ingredients with substantiated health benefits Examples of market successes Dr. Theodor Graser, Head, Functional Foods Marketing Europe, Middle East, Africa, DSM Nutritional Products   AUTOMATING NUTRITIONAL CLAIMS VALIDATION Workshop: Automating nutritional claims validation and leveraging regulatory compliance boundaries Exploring how Product Lifecycle Management (PLM) software can deliver full automation to support nutritional claims validation and labeling processes, starting from requirements definition and ending in labeling approval Taking worldwide claims regulations into consideration - developing a "global recipe" for success Nicola Colombo , Chief Sales Officer, Selerant Italy   12:30 THE GUARANTEED PATH TO OMEGA-3 SUCCESS Workshop: The secret behind Omega-360TM – why Omega-360TM is different than all other Omega-3 ingredients Production solutions and technologies for incorporation of Omega-360TM in food and beverages - case studies on successful Omega-3 fortified foods from three continents Adding power to your brand with the ingredient brand Omega-360TM - How to increase the value on your food and beverage products Pleasure and taste: Feel free to taste our fortified foods and beverages. In addition join a tasting session of our super-fresh, entirely odor free and taste free Omega-360TM ingredient and take part in the contest to win a trip to Norway. Roger Jones, , International Business Manager, Denomega Elin Kubberød, Marketing Manager , Denomega Jan Haakonsen, VP Sales and Marketing , Denomega   FOOD INGREDIENTS FOR BONE HEALTH Workshop: Food ingredients for bone health – the view from North America Why calcium? Why calcium and phosphorus? What to do for difficult formulation challenges, such as clear beverages? Russ Kemp, Vice President of Research & Development, Innophos Inc Amr Shaheed, Sr. Technical Service Representative-Beverages, Innophos Inc   13:30 Themed luncheon discussions 15:00 DEVELOPING AND VALIDATING FUNCTIONAL PRODUCTS FOR SPECIFIC HEALTH CONDITIONS Case study: Creating Valio’s daily dose drink Gefilus/LGG®MAX – multispecies probiotic combination for gut comfort Validating functional ingredients and quantifying the benefits Implementing sound scientific studies to support claims Validating health claims through effective clinical trials Communicating science to consumers Dr. Eveliina Myllyluoma, Senior Researcher, Valio Ltd, R&D Finland 15:35 Chairman's closing remarks and close of conference

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Day Three19 November 2008 07:30 Coaches depart for Food Valley 09:00 Coaches arrive at NIZO food research and pilot manufacturing plant, Food Valley, Netherlands 09:15 Welcome refreshments 09:30 Nizo opening address 09:45 DIFFERENT APPROACHES TO SATIETY Understanding and implementing new ingredients, tools and techniques Dr. Jeroen Kiers , Business Development Manager , Nizo Food Research Food Valley,The Netherlands 10:15 REDUCING SALT, SUGAR AND FAT WITHOUT COMPROMISING TASTE AND MOUTH FEEL Effectively reformulating products whilst maintaining consumer satisfaction Dr. Stacy Pyett , Senior Scientist,