8th International Fresenius Conference "Health Claims and Functional Ingredients"

01.06. - 02.06.2017, Atrium Hotel Mainz/Germany

8th International Fresenius Conference "Health Claims and Functional Ingredients"

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Update on the regulatory background

  • Regulatory developments on nutrition & health claims
  • Substantiation of health claims
  • Recent jurisdiction
  • Health claims regulation: impact on innovation
  • Novel food regulation: impact on health claims and functional ingredients

Regulation in practice

  • Belfrit project for botanicals and findings from the CLYMBOL project
  • Beauty claims
  • Health claim applications: what’s new?

Health food & functional ingredients

  • Nutrigenomics and health claims
  • Specialty food products and individualised nutrition
  • New challenges in the use of nutrition and health claims
  • Food for cognitive function in ageing

Who do you meet?

Sectors that should take part

  • Food industry: manufacturers of food products, functional foods, dietetic food, nutraceuticals, food ingredients, food supplements, food additives 
  • Food retailers 
  • Pharmaceutical industry 
  • Medicinal industry 
  • Regulatory authorities 
  • Research institutes

Groups that should take part

Managing Directors, Boards of Directors, Members of Supervisory Boards, Managers and Scientists in the fields of: 


  • Food law 
  • Legal and regulatory affairs 
  • Regulatory support 
  • Registration / authorisation 
  • Business development 
  • Product management 
  • Marketing and sales

Picture credit:  © Stuart Miles, © netzfrisch.de - Fotolia.com


Get-Together on Wednesday, 31 May 2017

Will you arrive on Wednesday? Come to the hotel bar at 8 p.m. and meet other participants and speakers in a relaxed atmosphere.

Thursday, 1 June 2017

8.30 Registration and coffee

9.00 Welcome address by Akademie Fresenius and introduction by the Chair

Andreas Meisterernst, Meisterernst Rechtsanwälte (law firm), Germany

Update on the regulatory background

9.10 Regulatory developments on nutrition & health claims in the EU: REFIT – health claims regulation

  • Generic descriptors and state of play
  • Evaluation of the health claims regulation

Amire Mahmood, Federal Ministry of Health and Women’s Affairs, Austria

9.50 Requirements for substantiation of health claims in Europe

  • Overview of the regulation
  • Substantiation of claims based on the essentiality of nutrients
  • Substantiation of other claims

Sean Strain, Ulster University, United Kingdom

10.30 Information of health care professionals and other recent jurisdiction

  • Health claim or objective information
  • Information of health care professionals under the FSG Regulation
  • Transition period for trade marks
  • Recent German jurisdiction

Andreas Meisterernst

11.00 Panel discussion

11.30 Coffee break

12.00 The EU health claims regulation: implications for innovation in the EU food sector

  • Health claims and innovation at the borderline of food and drugs
  • The EU health claims regulation: impact on innovation
  • How do companies cope with the regulation? Possible innovation strategies

Stefanie Bröring, University of Bonn, Germany

12.30 The new novel food regulation

  • New categories of “Novel Food”
  • More efficient authorisation procedure?
  • Impact on health claims and functional ingredients

Christian Ballke, Meisterernst Rechtsanwälte (law firm), Germany

13.00 Panel discussion

13.30 Lunch

Regulation in practice

14.30 New challenges in the use of nutrition and health claims on milk and dairy products

  • Nutrition claims and health claims
  • Milk, dairy products and nutrients
  • Communication and EU legislation

Lea Pollak, National Institute of Public Health, Croatia

15.10 The role of health-related claims and symbols in consumer behaviour – findings from the CLYMBOL project

  • What type of claims are consumers exposed to?
  • How do consumers make sense of claims and symbols?
  • How can we monitor the impact of claims and symbols?
  • How do claims and symbols impact consumer behaviour?

Sophie Hieke, European Food Information Council, Belgium

15.40 Panel discussion

16.00 Coffee break

16.30 Beauty claims

  • How to assess the status of beauty claims?
  • National approaches
  • How to substantiate beauty claims?

Patrick Coppens, EAS-Strategies, Belgium

17.00 Health claim applications

  • Overview on guidances
  • Structur and content of an application
  • What´s new?

Anne-Marie Orth, RDA Scientific Consultants, Germany

17.30 Panel discussion

17.45 End of the first conference day

18.45 Departure time for the evening event

After the first conference day, Akademie Fresenius would like to invite you to a leisurely evening at Wasem Kloster Engelthal, a former monastery dating from the 13th century. You have the opportunity of better getting to know other participants you met during the day over a relaxed meal and wine from the Rheinhessen region.

Friday, 2 June 2017

Chairperson: Andreu Palou, University of Balearic Islands, Spain

Health food & functional ingredients

9.00 Nutrigenomics and health claims

  • Nutrigenomics and health claims: concepts and links
  • Linking omics information and health benefits
  • Biomarkers and risk factors: the bottle neck
  • The emerging role of omic technologies: examples and perspective

Andreu Palou

9.30 Specialty food products

Specialised Nutrition Europe (SNE), Belgium (invited)

10.00 Personalised nutrition and metabolic rhythms in women‘s health

  • What is personalised nutrition and what we are doing at Nestlé in this area?
  • Nutritional products based on strong science are needed to personalise health

Colleen Fogarty Draper, Nestlé Institute of Health Sciences, Switzerland

10.30 Panel discussion

11.00 Coffee break

11.30 Belfrit project for botanicals

Bruno Scarpa, Ministry of Health, Italy

Valeria D. di Giorgi Gerevini, Ministry of Health, Italy

12.00 Food for cognitive function in ageing – how strong is the evidence?

  • Burden of the ageing population in terms of cognitive function
  • Evidence for functional foods to prevent cognitive decline and opportunities to improve nutrition in ageing
  • The potential for health claims on such functional foods

Louise Dye, University of Leeds, United Kingdom

12.30 Doing more with less: combining clean label with functional foods

  • Clean label & functional foods
  • A closer look at whey proteins incl. protein quality
  • Applications in scope using whey proteins

Lu Sang, Arla Foods Ingredients, Denmark

13.00 Panel discussion and closing remarks

13.30 Lunch buffet and end of the conference





Christian Ballke

Meisterernst Rechtsanwälte, Germany

Christian Ballke is a partner of Meisterernst Rechtsanwälte (law firm) in Munich, Germany. He advises and represents his clients on food law matters and on issues of intellectual property law, especially trademark and unfair competition law.


Stefanie Bröring

University of Bonn, Germany

Since 2013 Stefanie Bröring is full professor for “Technology and innovation management in Agribusiness” at the University of Bonn in Germany. From 2009-2013 she was Prof. for Food Chain Management at the University of Applied Sciences in Osnabrück. Since 2008 she is research fellow at Wageningen University in the Netherlands. Prior to academia she worked in the agri-food industry and gained a wide array of consulting and industry experience working mainly in new business development-related functions as well as marketing. After her studies in Lübeck, Münster and Rotterdam she obtained her PhD on “Innovation management of functional foods” from the University of Münster in Germany including a research stay at the University of Quebec at Montreal and the Institute of Nutraceuticals and Functional Foods in Quebec City, Canada. Her research focuses on the challenges of technology and innovation management across agri-food chains and networks, industry convergence between foods and drugs as well as the impact of health claims on innovation.


Patrick Coppens

EAS-Strategies, Belgium

Patrick Coppens is a leading expert in the field of food law. He has held various positions within the Dutch Royal Numico group and has been closely involved in debates on health claims as chair of the health claims working groups at FoodDrinkEurope and the European dietetic food association. In January 2005 he joined EAS Strategies, the Brussels-based advisers specialising in regulatory and strategic advice on nutritional products, where he currently is the Regional Director for Europe, Middle-East & Africa. Given his in-depth knowledge of food law, he has worked as advisor to a number of trade bodies, including the European Responsible Nutrition Alliance, the European Botanical Forum and currently as Director Regulatory and Scientific Affairs of Food Supplements Europe. He has been involved in Health Claims for over 20 years, as chair of the European Food and Dietetic Food Federation's health claims task forces and advisor to European Food Supplements Associations. He took part in the development of the article 13 list and authored several articles and guidance documents relating to health claims.

Di Giorgi

Valeria Di Giorgi

Ministero della Salute, Italy

Valeria D. di Giorgi Gerevini works for the Italian Ministry of Health in the department for food hygiene, food safety and nutrition.


Louise Dye

University of Leeds, United Kingdom

Louise Dye is Professor of Nutrition and Behaviour in the Nutrition and Behaviour Group, based in the Human Appetite Research Unit in the School of Psychology, University of Leeds. She has held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe and a EU funded Marie Curie Professorial Fellowship in Jena, Germany. Professor Dye is a Chartered Health Psychologist and member of the British Psychological Society. She began her career in Human Psychopharmacology and has over 20 years experience in the assessment of cognitive function following nutritional and pharmacological intervention. She is Associate Editor of Nutritional Neuroscience and the European Journal of Nutrition. Currently, Professor Dye sits on the ILSI Plant based ingredients and mental performance expert group on for the Nutrition and Mental Performance task force.

Fogarty Draper

Colleen Fogarty Draper

Nestlé Research Center

Colleen Fogarty Draper is a Registered Dietitian and scientific researcher at Nestle Institute of Health Sciences, currently pursuing her PhD in Nutritional Systems Biology at Leiden University. Colleen has spent the last decade and a half in nutritional systems biology research and integration into clinical practice and biotechnology directing nutritional genomics clinical research and commercial nutritional genomics product design. Colleen is currently focused on using novel research designs and approaches to data analysis to characterize the metabolic health of women; examining the kinetic metabolome and microbiome response to an “ultra-healthy” vegan diet challenge; and creating information systems for dietary capture and analysis.


Sophie Hieke

European Food Information Council

Sophie Hieke has been the principal coordinator for the EU-funded project on consumers and health claims, thus devoting a large part of her professional career to better understanding the role health claims and symbols have on consumer behaviour.


Amire Mahmood

Federal Ministry of Health and Women's Affairs, Austria

Amire Mahmood works for the Federal Ministry of Health and Women’s Affairs in Austria. She is a lawyer and Head of sub-division on food law and food labelling. She takes part in many Working Groups of the European Commission, among others she is the national expert at the Working Group on nutrition and health claims made on foods.


Andreas Meisterernst

Meisterernst Rechtsanwälte, Germany

Andreas Meisterernst is Lawyer at Meisterernst Rechtsanwälte (law firm) in Munich, Germany. He is visiting lecturer at the Technical University of Munich as well as author and editor of a large number of publications.


Anne-Marie Orth

RDA Scientific Consultants, Germany

Anne-Marie Orth, PhD is a state certified food chemist working for RDA Scientific Consultants GmbH since 2014. Her doctoral thesis was embedded in an EU funded project (FACET). She regularly works on various authorisations procedure.


Andreu Palou

University of the Balearic Islands, Spain

Andreu Palou is Professor of Biochemistry and Molecular Biology at the University of the Balearic Islands in Spain. He is Coordinator of the European Large Collaborative Project BIOCLAIMS whose main task is to develop new scientific basis for future nutrigenomic-based health claims for food.


Francesco Planchenstainer



Lea Pollak

Croatian National Institute of Public Health

Lea Pollak is working in the Croatian National Institute of Public Health, as a Head of Department for Food Supplements and Biologically Active Substances and Head of Department for Food Safety. She is involved in the analyses, consulting, development, revision and implementation of EU legislations related to food supplements, PARNUT/FSG, nutrition and health claims, fortified foods and novel foods. She is the national expert/member in the European Working Group for Novel Food.


Lu Sang

Arla Foods Ingredients

Lu Sang is Business Development Manager at Arla Foods Ingredients. She has an academic background as PhD at Institute of Molecular Biology and Genetics, Aarhus University. Arla Foods Ingredients Group is a global leader in natural whey ingredients for products in a range of categories – from bakery, beverages, dairy and ice cream to clinical, infant and sports nutrition.


Sean Strain

Ulster University, United Kingdom

Professor Sean Strain has nine years' experience (2006-2015) as inaugural Chair of the EFSA Working Group on Claims and Member/Vice-Chair of the NDA Panel. He is past director of the Northern Ireland Centre of Food & Health and has published over 300 peer-review publications in various aspects on human nutrition and has attracted over £36M of external funding. Moreover he is past president (24th) of the Nutrition Society, elected Member of the Royal Irish Academy (2002), winner of British Nutrition Foundation Prize (2012) and awarded Order of the British Empire (OBE) for services to nutrition research and education (2014).



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