Pozvánka: konference "Stevia Tasteless 2011/Challenge and Innovations/French Experiences", 25. 5. 2011

3rd World Conference on

Stevia & Flavours 2011

The Challenge of TasteLess

Impact of Stevia on French Consumers: Analysis & Lessons

Can we Avoid a Failure?

Wednesday 25 May 2011 - Paris

Among Speakers

Pr Giancarlo Cravotto, Department Director, Pharmaceutical Sciences and Technologies,

University of Turin, Italy

 Dr Thierry Thomas-Danguin, Centre des Sciences du Goût et de l'Alimentation, Dijon, France

 Dr Marvin Edeas, Chairman of French Society of Antioxidants, Paris, France

 Mr Thierry Liot, Stevia Development Manager, Seppic, Paris, France

 Pr Jean-Michel Maixent, Vice president of the additives flavours and processing aids committee, AFSSA-ANSES, University of Poitiers, Poitiers, France

 Pr Henry-Eric Spinnler, Agro-Paris Tech, Grignon, France

 Mrs Lu Ann Williamns, Head of Research, Innova Market Insights, The Netherlands

  On behalf of the Scientific Committee of World Stevia Association (WSO), we are pleased to inform you about the organization of the 3rd World Conference on Stevia 2011: The Challenge of Taste.

This conference will be held in Paris in May 25, 2011.

 Stevia is currently considered as the “green gold”, as natural sweetener used to reduce sugar and synthetic sweeteners as aspartame or sucralose. Moreover, Stevia as a natural and antioxidant ingredient can be used for the prevention of chronic diseases such as obesity, cancer, neurodegenerative diseases, cardiovascular diseases and ageing of population.

 Why a specific conference about Taste and After-Taste of Stevia?

During the 1st Conference on Stevia held in Paris in May 2010, and the Second World congress on Stevia and Stevia Growing held in Malta last October, all industrials seemed interested to use Stevia as a new natural sweetner. However, one big “problem” was detected by consumers: the taste and after-taste.

The main question remained unanswered was “How to limit and hide the after-taste of Stevia in Beverages and Products?”. The consumers need a neutral taste adapted to his taste and culture.

 For the 3rd Edition of Stevia Conference, the Scientific Committee decided to organize this specific conference which will highlight the challenge of Stevia Taste. We will invite experts academic and industrials to present their innovations and products which can avoid the after-taste of Stevia.

 An urgent solution for Stevia Taste

As chairman of the conference, I reconfirm that Stevia will play a major role in the prevention of many chronical diseases. For the future, I’m afraid if the industrials cannot anticipate and find an urgent solution for Stevia Taste, it will be a big problem for all Stevia Industry. The risk is that consumers will never accept Stevia, even if it is a natural and healthy ingredient. It will be too late!

 The French Experience: Lessons and Critics

France is the first European country who authorized the Stevia uses in September 2009. During Stevia Tasteless and Flavours 2011, we will also discuss and analyze the consumers’ acceptance of Stevia and what lessons, critics and recommandations can be useful for other European countries and cultures.

  The objectives of Stevia Tasteless & Flavours 2011 are:

 Ø To highlight recent advances and scientific researches on Stevia and Stevia related products

Ø To present the last regulation in Europe

Ø To show last trends on Marketing

Ø To discuss the opportunities to use Stevia Tasteless as sweetner and in food formulation

Ø To give the opportunity to industrials to present their recent innovations, ingredients and products to improve the taste of Stevia

Ø To present the “Salt case” as an opportunity of inspiration for Stevia Industry

Ø To discuss about the French case as the first experiment of Stevia launching in Europe

Ø To highlight the lessons from the French Experience of Stevia

  Call for innovative products and solutions

The Scientific Committee invites all specialists involved in Research and Development, extraction, purification, formulation of Stevia Products to present their innovative formulations, ingredients or products to hide or to avoid the after-taste of Stevia on food and beverages.

 At the end of the conference, the scientific committee in collaboration with a French gastronomic restaurant will award the most innovative Stevia tasteless product upon abstract submission.

 Please click here to access to the PDF programme and registration form <

http://tk3.hyamau.com/sy/ev?3&10272-19&4&P2mUqH6WCmAy0vk6KsyoTg

Looking forward to meeting you in Paris on May.

 WSO Team

 About World Stevia Organisation (WSO)

The aims of IAS are to advance the practical applications of Stevia, in all related fields, with particular reference to Health and diseases prevention particularly obesity and diabetes, to transfer the basic researches and data into a real nutritional and nutraceutical applications in food technology, to encourage communication and interaction among researchers, physicians, nutritionists, industrials, food technology and strategic marketing managers through a global network, to promote the nutritional and health benefits of Stevia by exchange ideas, information, education and coordination of International Meetings on Stevia. F