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STEVIA to be Showcased at Paris – France/Scientific, Marketing & Industrial Perspectives

04/13/2010

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Stevia to be Showcased at Paris – France

 

STEVIA France 2010

 

May 6 2010 - Paris 

 

 

 

 The Stevia has become a product widely used in the food industry and many industry experts are calling for marketing and communication to know the impact of this new substance to consumers. 

In this context, the SFA will deliver his opinion on issues that may arise in the industry:

  • How to switch the consumption from Sugar to Stevia?
  • What is the prevalence of natural taste?
  • How to highlight the component PLEASURE of sweetness of Stevia?
  • What is the impact of form (powder, chunks, sticks…) of Stevia and its packaging on consumer perception?
  • What is consumer’s perception for Stevia?

 Products Display on May 6

 

During Stevia France 2010, and in collaboration with the Japanese Society of Antioxidants, the SFA will present different products already marketed in different countries where Stevia is already permitted such as Japan, where Stevia has been allowed since the 70s. Attendees will see and understand the different packaging and different forms in which Stevia is already sold. To show your product, extract and innovations please contact us.

 

A Round table Discussion, with speakers and industrials, will conclude this conference and will also answer the many questions asked by industrials:

Ø  Is there a place for Stevia in the prevention of chronic diseases?

Ø  Will Stevia replace all sugar and artificial sweeteners?

Ø  What are the prospects for formulation of industrial products with Stevia?

Ø  What is assurance there to purity and quality?

Ø  What are the prospects for the pharmaceutical applications of Stevia

 

 Waiting to meeting you in Paris for this particular event.

 

Practical information:

The official language will be English

 

SFA Team

www.sfa-site.com

 

 

France - STEVIA 2010 :

Scientific & Industrial Perspectives

Is there a place for Stevia to prevent the Metabolic Syndrome?

  

 

May 6 2010 Paris

Program

 

Session 1

Current Situation & Recent Scientific Advances

 

9:00: General Introduction

Dr Marvin Edeas, Chairman of French Society of Antioxidants

 

9:05:      Current Situation and Recent Advances on Stevia

·         Botanical Varieties

·         Extraction and Characterization of Stevia Extract

·         Antioxidant Effects

·         Presentation of Clinical Studies on Steviol Carcinogenic Properties

Pr Jan Geuns, Head of the Laboratory of Functional Biology of Leuven University, Belgium

 

9:45:      Antioxidant Activity of Stevia : How to exploit the antioxidant activity for the prevention of metabolic syndrome?

Dr Marvin Edeas, Chairman of French Society of Antioxidants

Pr Jan Geuns, Head of the Laboratory of Functional Biology of Leuven University, Belgium

 

10:15: Discussion

 

 

10 :30 - Break

 

 

11:00: Stevia and Metabolic Syndrome: Effect on Obesity, diabetes and atherosclerosis

Ms Benjamine Geeraert, Atherosclerosis and Metabolism, Department of Cardiovascular Diseases, Katholieke Universiteit Leuven, Belgium.

 

11:30: Other Biological Effects of Stevia on Health: Short oral presentations

 

12:00 : Discussion : How to combine the sweetness of Stevia and its positive effect in preventing chronic diseases ?

 

12:30 - Lunch Break

 

 

 

Session 2

Regulation and Applications of Stevia in Agro-Food Industries

and Diatery Supplements

 

14:00 : Stevia Rebaudiana: Regulation and Applications for Stevia in Agro-Food and Dietary Supplements

·         International regulation, where are we?

·         The French exception and its impact on applications

·         The developments in the European Union

·         Does it mask the taste of Stevia?

·         How to combine Stevia? At what concentrations?

·         What are the pitfalls?

Dr Joël Perret, CEO, Société Stevia Natura, Riom, France

 

14:45 : Example of Successful Application and Scientific, Regulatory and Marketing Approaches : Villars Chocolat sweetened with Stevia : The first in Europe

  • Why this approach and chose of Stevia ?
  • Target Consumers, Regulations and Permissions
  • Difficulties in Industrial development
  • Successful launch and future developments
  • The way of the future and the prospects
  • Tasting samples

Mr Alexandre Sacerdoti, General Director, Villars Maitre Chocolatier, Fribourg, Switzerland

 

15:15:    Discussion

 

15h30 : Break

 

Session 4

Stevia, Marketing, Pleasure and Consumer

 

16:00: Stevia, Marketing, Pleasure and Consumer

  • How to switch the consumption from Sugar to Stevia?
  • What is the prevalence of natural taste?
  • How to highlight the component PLEASURE of sweetness of Stevia?
  • What is the impact of form (powder, chunks, sticks…) of Stevia and its packaging on consumer perception?
  • What is consumer’s perception for Stevia?

Mrs Françoise Dassetto, Directress of Agence White Spirit, Paris

 

16:30: 6 minutes to convince: SFA will invite all specialists involved in Research and Development, extraction, purification, formulation and marketing in nutrition and commercialisation of Stevia to present their expertise in this area.

 

17:00: Round table discussion with the presence of speakers, industrials and administration

Ø  Is there a place for Stevia in the prevention of chronic diseases?

Ø  Will Stevia replace all sugar and artificial sweeteners?

Ø  What are the prospects for formulation of industrial products with Stevia?

Ø  What is assurance there to purity and quality?

Ø  What are the prospects for the pharmaceutical applications of Stevia

 

17 :30 : End of the day

 

 

Practical information: The conference will be held in Paris, France

The official language will be English