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    • 08:00 - 08:50
      • Registration and refreshments

      • 08:50 - 09:00
        • Chairman’s opening remarks

        • 09:00 - 09:45
        • Panel discussion: Defining ‘health’ - Understanding the perceptions of the customer in order to develop the appropriate beverage

          • Increasing transparency - understanding exactly what the consumer understands ‘health’ to mean

          • Scrutinising the extent to which ‘health’ and all that it entails is an important component of a beverage for the consumer

          • Analysing how best to match the needs and understanding of these customers when producing a beverage

          • Mapping out the different opportunities to create a ‘healthy’ beverage in a cost effective manner – examining what innovation is out there

          • Learning from previous mistakes – uncovering examples of when a product has not been in appropriate alignment with the customers perception of ‘health’

          • Exploring technical solutions which will encourage a more significant semblance with what the customer wants from a ‘healthy’ beverage

        • 09:45 - 10:15
          • Speaker

            Lesley Stevenson – Director, New Product Research, Functional Beverages

          Case study: Uncovering a manufacturer’s approach to developing healthy beverages

          • Analysing how a manufacturer will approach the design, construction and subsequent marketing and deployment of a ‘healthy beverage’

          • Critically analysing the processes and set up of producing a product to see what is done well and what can be improved upon

          • Uncovering the benefits of ingredients that are used – what do they mean in relation to ‘health’?

          • Managing perception vs. function – the balancing act of whether a health is in the mind or should have a tangible effect

          • Forecasting their up and coming approaches to health in beverages and what they expect the future to hold

        • 10:15 - 10:45
        • Understanding how to sell the story of a ‘healthy beverage’ and effectively educate the consumer

          • Differentiating your product from all the others out there

          • Recognising that a new innovative ingredient, process or product is worthless if it is not marketed appropriately

          • Educating the consumer to the value and worth of a ‘healthy beverage’ to ensure that the desired effect is had

          • Paying premium prices – selling the beverage’s story to the consumer to guarantee that extra production costs are justified

          • Encouraging a greater level of transparency between all teams involved in producing a beverage – ensuring that the consumer needs remain paramount

        • 10:45 - 11:15
          • Speaker

            Sue Bancroft – Global Marketing Director, PureCircle EMEA
          • PureCircle

          Scrutinizing stevia as the new revolutionary sugar substitute – Keeping Sweet But Naturally Healthy

          • Clarifying the global context for stevia within the beverage sector to determine its opportunities for your business

          • Examining brand evolution vs. revolution - can stevia revolutionise the industry and bring real category success?

          • Uncovering consumer insights to determine whether it is the appeal for natural or sugar reduction to maximize your sales potential

          • Determining the role stevia can play now and in the future for healthy beverage innovation

        • 11:15 - 11:45
          • Refreshments and networking

          • 11:45 - 12:15
          • Driving innovation, health and sustainability within the soft drink industry in an economically-challenged market

            • Assessing the macro-economic outlook: the Euro crisis. Analysing possible scenarios and its implications on the soft drink industry while focusing on your company’s continuous growth

            •Scrutinizing consumer trends and understanding the reasons and consequences of back to basics trend and its implications on the soft drink industry

            • Outlining the best methods of saving money while pairing affordability with health and sustainability

            •Focusing a product to ensure that its pricing and sustainability align with the need of a consumer

          • 12:15 - 12:45
            • Speaker

              Els-de Groene – Nutrition & Health Refreshment Director, Unilever

            Functional vs. Natural: Uncovering the real value of health claims and putting products through the rigmarole of clinical trials

            • Considering the differences between functional and natural products and the benefits and pitfalls that can be exhibited

            • Establishing the process of creating a functional product and what is entailed

            • Exploring the benefits of introducing natural ingredients, processes and perceptions to a beverage

            • Weighing up the real value of filing for a health claim and putting a product or ingredient through a clinical trial – what can be gained and what can be lost?

            • Analysing the current climate of health claims and what can be expected in the future

          • 12:45 - 13:15
            • Lunch and networking

            • 13:15 - 13:45
            • Fantastic flavours and classy colours: Examining new techniques of making a product appear and taste healthy

              • Unravelling the most effective methods to be employed when producing a ‘healthy’ drink

              • Uncovering new flavours and colours that can increase the ‘healthy’ feel of a beverage

              • Understanding the vital importance of balancing health benefits with the taste and appearance of a product

              • Eradicating production difficulties and effects that colours and flavours can have on the quality of a beverage

              • Exploring new and exotic ingredients that can compliment flavours and colours

            • 13:45 - 14:15
              • Speaker

                Oliver Bolton – Founder & Managing Director, Alibi Drinks

              Grabbing the bull by the horns: Analysing the emergence of the UK's health drinks category and its future implications for functional drinks

              • Analysing the UK market's functional drinks category to recognize the importance of health benefits in modern day refreshments

              • Reviewing FMCG marketing trends to showcase how to effectively communicate and sell ‘health’ to trade and consumer

              • Examining purchasing behaviour while analysing the needs and expectation of modern day consumer

              • Evaluating growth drivers to the UK functional drinks market to highlight emerging market trends and growth opportunities

              • Understanding your market and demonstrating how to stay 'One Step Ahead'

              • Highlighting the importance of effective supply chain management while protecting your margin

            • 14:15 - 14:45
            • Case Study: Probiotic Juices as the new way of entering new markets and expanding your company’s market share

              • Uncovering the market of probiotic juices to understand the future opportunities that lie in that sector

              • Unveiling the success story of Valio Gefilus to establish probiotic juices’ profit potential

              • Establishing why probiotic juices are not easy to produce and identifying the best solution for it

            • 14:45 - 15:15
              • Refreshments and networking

              • 15:15 - 15:45
                • Speaker

                  Neil Hendry – Managing Director Canadean Consumer, Canadean

                Deliberating on demographics: Increasing sales in healthy beverages by considering the best areas for expansion

                • Widening the coverage of a beverage by expanding its demographic base and locations of sale

                • Uncovering the most profitable areas to exploit ‘healthy beverages’

                • Discovering the most effective ways of marketing a ‘healthy beverage’ in different locations – what does the consumer want and how can this be delivered and marketed efficiently?

                • Recognising drivers such as the financial and political climate and whether these impact on where a ‘healthy beverage’ could be successful

                • Considering deployment is Eastern Europe as well as Africa and whether they are potential engines for growth

              • 15:45 - 16:15
                • Speaker

                  Martin Speer – Managing Director & Co-Founder, OCÓO

                ‘Beauty from within’ - considering the benefits and pursuing beauty in a beverage while responding to the market needs

                • Introducing OCÓO as the unification of science and lifestyle while quenching consumers’ thirst for beauty and establishing the needs of the modern and educated consumer

                • Using neuro-marketing as the most effective method of spreading a deep consumer oriented and intuitive product-message

                • Uncovering the benefits that ‘beauty from within’ can have for the consumer – isolating what the consumer wants and how best to implement their needs in the form of a beverage

              • 16:15 - 16:45
              • Calorie Burning Refreshment: Ensuring that functionality is delivered without forgetting refreshment

                • Examaning an innovative case study example from SUMO Drinks - SUMO contains a unique blend of natural functional ingredients which help your body burn calories, by stimulating your metabolism

                • Uncovering how to effectively add a health value to a beverage without detracting from the number one priority of the consumer – taste and texture

                • Analysing ingredients and the necessary quantity levels that ensure taste and texture are not detracted from

                • Identifying ‘healthy’ ingredients that may potentially enhance taste and texture

                • Taste and texture as the paramount concern – examining an example of what can go wrong and therefore what not to do when developing a ‘healthy’ beverage

                • Ascertaining the technical solutions when implementing new processes

              • 16:45 - 17:00
                • Chairman’s summation and close of day one