3rd StarchWorld Europe,

09-10 Oct, 2018 - Strasbourg, FRANCE

Sofitel Strasbourg Grande Ile

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08:00

Registration

09:00

Chairman's Introduction

09:05

European Starch Market Update

09:40

World Markets for Potato and Tapioca Starch: A Comparison

10:15

Panel Discussion:

10:45

Discussion followed by Morning Coffee

11:20

New European Regulations on Acrylamide and Innovations in Acrylamide Reduction Efforts for Potato and Cereal Based Snacks

12:00

How to Identify and Release High Value Food and Feed Ingredients Imbedded in Under-Utilized Protein Side Streams

12:30

Discussion followed by Lunch

13:55

Afternoon Chairman's Introduction

14:00

Culinary Innovations in Balancing Healthier Nutritional Contents with Taste & Texture

14:30

Working with Organic Starches & Challenges

15:00

Discussion followed by Afternoon Tea

15:40

Replacing Modified Starch for Baking Solutions

16:15

Developments in Pea Starch & Derivatives

16:45

Tailoring Food Properties: The Process Design Toolbox for Foods Rich in Starch and Protein

17:15

Discussion. End of Day One

17:30

Networking Cocktail Reception for ALL Speakers & Participants

09:00

Chairman’s Remarks

09:05

Bio-Based MEG as an Added Value Opportunity for Carbohydrate Feedstocks

09:40

Rice Based Clean label texturizing solutions

10:10

Discussion followed by Morning Coffee

10:40

Clean label starches- Why to embrace: Challenges and opportunities for Nestle

11:45

Sustainable production of organic potato starch in the Baltic Sea Region

12:15

Maximising the Commercial Potential of Bean Starch in Distilleries & Breweries

12:45

Final Discussion. End of Conference

13:00

Closing Lunch

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