4th International Fresenius Conference "Novel Food"

5 Jul - 6 Jul 2018, Atrium Hotel Mainz/Germany

4th International Fresenius Conference "Novel Food"

Overview Programme Speakers Venue Prices & Services



  • Update: New legal framework for Novel Foods
  • Role of National Authorities: Networking between Member States, EU Commission and EFSA
  • Innovation in the food industry – new and novel foods
  • Differences in the categories of Novel Food
  • Evaluation of food ingredients and transitional steps
  • Industry experience: Novel Food implementing regulations and their impact on regulatory strategies
  • Union List of authorised Novel Foods – revision needed?
  • Authorisation procedure: Risk assessment strategies, guidances across the EFSA and relation to other authorisation procedures
  • Regulatory status of insects in food applications and IPIFF’s position on the new Novel Food Regulation
  • Risk assessment of novel proteins in food: Development of food allergies
  • Novel dairy foods and the legal framework for Novel Foods in the US

Share industry experience and get the latest news on regulatory issues!

Who do you meet?

Groups that should take part:

  • Legal and regulatory affairs
  • Registration
  • Research and development
  • Risk assessment
  • Quality assurance and control
  • Marketing

Sectors that can benefit from this platform include:

  • Food and drink industry
  • Regulatory authorities
  • Research organisations and institutes
  • Scientific consultancies

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Picture credit: © setory, © mything, © Fukurou, © koft - Fotolia.com


Get-Together on Wednesday, 4 July 2018

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

Thursday, 5 July 2018

8.30 Registration and coffee

9.00 Welcoming speech by Akademie Fresenius and the Chair

Andreas Meisterernst, Meisterernst Rechtsanwälte (law firm), Germany

9.10 The new legal framework for Novel Foods – past and future issues

  • Experience of implementing Regulation (EC) No 258/97
  • Improvements introduced by Regulation (EU) 2015/2283
  • Potential problems with future novel food authorisations

Patrick O‘Mahony, Food Safety Authority of Ireland, Ireland

9.40 Novel Food – role of National Authorities

  • Networking: Member States, EU Commission, EFSA
  • „HOC“: History of consumption, Novel Food catalogue
  • Unionlist: PAFF, Official food control
  • Authorisation of traditional foods

Klaus Riediger, Austrian Agency for Health and Food Safety (AGES), Austria

10.10 Traditional Food from Third Countries

Monika Neuhäuser-Berthold, Justus Liebig University, Germany

10.40 Panel discussion

11.10 Coffee break

11.40 Differences in the categories of Novel Food

  • Legislative background
  • Comparison between old and new categories
  • Impact and new issues

Christian Ballke, Meisterernst Rechtsanwälte (law firm), Germany

12.10 Botanicals in Food Supplements

  • History and background on botanicals
  • Relevance of the Novel Foods Regulation for botanicals
  • How to assess Novel Food status: Guidelines

Patrick Coppens, Food Supplements Europe, Belgium

12.40 Union List of authorised Novel Foods – from A(cetyl-neuraminic acid) to Z(inc pidolate)

  • Establishment of the Union List
  • Revision needed?
  • How to update the list?

Bernd Haber, BASF, Germany

13.10 Panel discussion

13.30 Lunch

14.45 Exciting innovations within Germany’s food and ingredients sector

  • Cultured meat
  • Natural colourant

Nino Terjung, German Institute of Food Technologies (DIL), Germany

15.15 Innovations in the food industry

  • New and novel foods
  • Procedures and timing
  • Data protection

Peter Loosen, German Federation for Food Law and Food Science (BLL), Germany/Belgium

15.30 Panel discussion

15.50 Coffee break

16.20 Novel Food and international agreements (SPS etc.)

Bernd van der Meulen, European Institute for Food Law, The Netherlands

16.50 Evaluation of food ingredients and transitional steps

  • Evaluation of Novel Food status in practice
  • Consultation of Member States
  • Procedure regarding “new” Novel Food

Andreas Meisterernst, Meisterernst Rechtsanwälte (law firm), Germany

17.20 Panel discussion

17.45 End of the first conference day

19.00 Departure time for the evening event

After the first conference day Akademie Fresenius would like to invite you to a leisurely evening at the vineyard Allendorf in the wine-growing region Rheingau. You have the opportunity of better getting to know other participants you met during the day over a relaxed wine tasting and dinner. Don´t miss out on this opportunity!

Friday, 6 July 2018

9.00 Novel Food Regulation – regulatory status of insects in food applications

  • Introduction IPIFF (International Platform of Insects for Feed and Food)
  • Novel Food Regulation 2015/2283
  • IPIFF position on Novel Food Regulation
  • IPIFF activities way forward

Heidi de Bruin, Chair of the IPIFF Novel Food Task Force, Belgium

9.30 Risk assessment of novel proteins in food: Are insect proteins allergenic?

  • Food safety assessment of novel protein products
  • Risk of the development of food allergy
  • TNO´s risk assessment strategy
  • Importance of a thorough allergenicity risk assessment

Kitty Verhoeckx, TNO, The Netherlands

10.00 Scientific data for the authorisation procedures

  • Risk assessment strategies
  • Exposure assessment
  • Quality standards for the analytical data
  • Guidances across the EFSA

Dr. Anne-Marie Orth, RDA Scientific Consultants, Germany

10.30 Panel discussion

11.00 Coffee break

11.30 Novel Foods and the relation to other authorisation procedures

  • General remarks
  • Dividing pathways (e.g. flavourings, colours)
  • Procedures in parallel (e.g. enzymes)
  • Conclusions

Joris Geelen, Food Compliance International, Belgium

12.00 The Novel Food Implementing Regulations and their impact on regulatory strategies: An insight from industry experience

  • The consultation process with Member States
  • How to safeguard confidentiality
  • The importance of data protection
  • EU rules and international dossier submissions

Francesco Planchenstainer, Ferrero Group, Luxembourg

12.30 Novel dairy foods and the legal framework for novel foods in the US Novel fermented and unfermented dairy products in the US

  • US legal framework for novel foods in general and novel dairy foods in particular
  • Novel foods and the US Food and Drug
  • Administration’s (FDA) Food Safety and
  • Modernization Act (FSMA) and its Foreign Supplier Verification requirements

Ingolf Grün, University of Missouri, United States

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 the law firm Meisterernst Rechtsanwälte 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.

Bernd van der Meulen

Bernd van der Meulen

European Institute for Food Law, The Netherlands

Bernd van der Meulen is a Private Consultant in food legal affairs at the European Institute for Food Law and Professor of Food Law at Wageningen University. He has a background in public law which comprises administrative law, human rights, European law, international law and competition law.


Patrick Coppens

Food Supplements Europe, Belgium

Patrick Coppens has extensive knowledge and experience with the application of the novel foods legislation and the issues that have been covered since 1997. Food Supplements Europe has been deeply involved in the development of the principles of the new Novel Foods Regulation. It has developed an extensive guidance document to help companies to apply the new rules.


Joris Geelen

Food Compliance International, Belgium

Joris Geelen is a Partner at the consulting firm Food Compliance International based in Brussels with an in-depth knowledge of the scientific and regulatory aspects of botanicals used in food, supplements and other products. For 7 years he worked in the Belgian Ministry of Health where he collaborated with experts of the Advisory Commission on Botanicals and extended his knowledge of these diverse ingredients.


Ingolf Grün

University of Missouri, United States

Ingolf Grün has been a Professor of Food Chemistry at the University of Missouri since 1996. His research is focused on the effects of adding novel food constituents on functional properties of foods, including the volatile profile and sensory characteristics.


Bernd Haber

BASF, Germany

Bernd Haber is a Food Chemist and with BASF since 2005. He held various regulatory positions in the food additives and ingredients industry. In his current role he is responsible for regulatory work on BASF‘s novel food portfolio including plant sterols, lycopene or DHA-rich Schizochytrium sp. oil.


Peter Loosen

German Federation for Food Law and Food Science (BLL), Belgium

Peter Loosen has been Managing Director of the BLL since 2007. He became Head of the Brussels Office in 2003. Besides counselling members he focuses on the representation of members‘ interests to the European institutions. Moreover, he is a Visiting Lecturer for food law at the University of Bonn.


Andreas Meisterernst

Meisterernst Rechtsanwälte, Germany

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


Monika Neuhäuser-Berthold

Justus Liebig University, Germany

Monika Neuhäuser-Berthold is full professor of human nutrition at the Justus Liebig University and member of the EFSA NDA Panel. Her major research interests are the interrelations between nutrition and health status of the elderly.


Patrick O'Mahony

Food Safety Authority of Ireland (FSAI), Ireland

Patrick O‘Mahony is the Chief Specialist, Food Science & Technology at the Food Safety Authority of Ireland. His responsibilities include the implementation of Novel Food legislation including carrying out safety assessments and generating substantial equivalence opinions. He is the Irish delegate on the EU Commission working groups on Novel Food and GM Food and on the OECD Working Group on the Safety of Novel Foods and Feeds. Furthermore he is the Irish representative on the EFSA Novel Food, GMO and Nanotechnology Networks.


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.


Francesco Planchenstainer

Ferrero Group, Luxembourg

Francesco Planchenstainer is a Senior Regulatory Counsel at Ferrero Group, a global leader in confectionery and chocolate manufacturing. After collecting experience in the US special nutrition industry, he currently supports Ferrero‘s regulatory strategy for innovation at the global level.


Klaus Riediger

Austrian Agency for Health and Food Safety (AGES), Austria

Klaus Riediger is an Expert for Official Food Control in the field of Novel Foods, food supplements and foods of plant origin at the Austrian Agency for Health and Food Safety. Among others, he is member of the EU CAFAB Novel Food Working Group (CAFAB = „Competent Authorities and Food Assessment Bodies“) and EFSA Network on Novel Foods.


Nino Terjung

German Institute of Food Technologies, Germany

Nino Terjung works as a Meat Scientist and is leading the business unit at the German Institute of Food Technologies (DIL). His field of interest in research and development is the whole meat sector.


Kitty Verhoeckx

TNO, The Netherlands

Kitty Verhoeckx has been a Visiting Researcher at the University Medical Centre in Utrecht (UMCU) and has been involved in food allergy projects (predicting allergenicity of novel proteins for instance insects) since 2011. Among others, she is also a member of the EFSA focus group on food allergy.



Atrium Hotel Mainz
Flugplatzstr. 44
55126 Mainz
Phone: +49 6131 491-0
E-Mail: infoatrium-mainz.de

We have reserved a limited number of rooms for our participants at reduced rates at the hotel. These rooms can be booked up to 4 weeks prior to the start of the event. Please book early and directly through the hotel quoting„Fresenius“ as reference.

Prices & Services

Participation Fee: € 1,795.00 plus VAT.

The registration fee includes the following benefits:

  • conference participation
  • conference documentation
  • lunch
  • coffee breaks and conference beverages
  • the evening event on 5 July 2018

Representatives of an authority or a public university are therefore eligible for a reduced fee of € 795.00 plus VAT per person (please provide evidence). The reduced fee cannot be combined with other rebates.

Group reductions

For joint bookings received from one company we grant a 15 % discount from the third participant onwards (it doesn’t apply for representatives of an authority or a public university).

Book now

Event Documentation

Would you like to attend but cannot spare the time?

Although we cannot substitute an intensive exchange with your fellow colleagues, we can provide you with a complete set of event documentation. The event documentation package includes all the presentations on the event agenda (subject to the approval of our speakers). It will be sent out around two weeks after the event once we have received your payment (free of shipping costs). We will also provide you with details on how to access the restricted download section on our website. This section contains all the latest versions of the presentations in colour and in digital form.

Price: € 295.00 plus VAT

Order event documentation
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Sophie Witzleben

Your Contact

Sophie Witzleben
Programme and conceptual design

+49 231 75896-78

Sophie Witzleben

Your Contact

Sophie Witzleben
Programme and conceptual design

+49 231 75896-78

Sophie Witzleben

Your Contact

Sophie Witzleben
Programme and conceptual design

+49 231 75896-78

Analisa Mills

Your Contact

Analisa Mills
Organisation and participant management

+49 231 75896-77

Analisa Mills

Your Contact

Analisa Mills
Organisation and participant management

+49 231 75896-77

How to become an exhibitor

Our event offers you the opportunity of presenting your company in a special exhibition.

You can personally present your products and services directly to your specific target group. We would be happy to provide you with further information on all the available options from a simple product information display to a complete exhibition stand.

We would be pleased to assist you personally:

Dominique Perry

Dominique Perry
Phone: +49 231 75896-64

Press contact

We offer journalists and editors a platform where they can get in touch with the experts.

If you are the editor of a specialist publication and interested in a press pass or media partnership, please contact us well in advance. We would be pleased to send you our press bulletin as well as photographic materials where available as soon as the event is over.

Please contact us:

Rebecca Keuters

Rebecca Keuters
Phone: +49 231 75896-76

Media partners

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