The WheyVolution Conference Dinner.
The IWC-2008 / WheyVolution will certainly be a place to learn everything about new developments with respect to the role of whey components for health and nutrition, new applications and marketing and new products and processes. WheyVolution will also be the occasion in 2008 to meet all stakeholders in the whey-based ingredients market: the producers and their suppliers, the customers and potential new customers and the scientists that can help with new findings to further develop this market. A main event will be the Conference Dinner.
As we know, only a quality environment will create the right atmosphere for good business discussion; we have worked to achieve the highest quality for your conference dinner. Our traiteur, Saint-Clair, will work with two first class chefs to ensure that your taste buds too are very well treated during your participation in WheyVolution. Bruno Turbot, Meilleur Cusinier de France will take care of the starter and the main course. Before becoming Chef des cuisines Saint-Clair, he has worked in prestigious restaurants such as “Le Petit Nice” (Marseille) and “La Tour d’Argent” (Paris) and headed the kitchens of “le Relais de Sèvres”,“Le Clovis” and “le Chantecler” all awarded with the famous Michelin star. The dinner will then be rounded off with a dessert prepared by Lionel Lallement, Meilleur Ouvrier de France Pâtissier.
Of course, you might now want to know what the menu is. We have tasted it, it will be marvellous but for you it will remain a surprise until the moment you join us at the conference dinner on 8 September in the CNIT in Paris. The WheyVolution conference dinner, another reason to register immediately for this major event.

Poster presentation at the WheyVolution Plaza.
Because of the requests received by the organisers from many delegates, it has been decided to have 2 to 4 sites at the WheyVolution Plaza where the registered delegates of the IWC-2008/WheyVolution can present posters on the most recent research and development findings. Of course these posters should be of high quality, both in their contents and presentation. To be accepted, the poster should have a standard size of 80 X 120 cm or 60 X 80 cm. To assure readability, the minimum font size should be 8 mm, the font size of the title should be 18 mm, the font size of subtitles should be 14 mm. Pictures and graphs should have a minimum size of 30 x 20 cm. All interested delegates are invited to make a reservation for a place at the poster presentation sites at WheyVolution@euromilk.org before 15 August. On site poster registrations during the registration hours (7 Sept. 16.00 – 20.00, 8 Sept. 8.00 -10.00) will be accepted only if there are still places available.

In the coming weeks, the chairmen of the various sessions of the conference will briefly introduce their session. This week it is about the sessions on innovation in whey processing and whey products.
The change of the paradigm from the traditional food technology approach to products with healthy and nutrition functionalities, and the increasing focus on food matrix design including micro structure / molecular level considerations, has drastically changed the demand for food ingredients. The whey industry has anticipated on these changes by introducing new processing approaches and targeting on even more specific components out of whey.
At the session on innovation in processing, besides the further optimisation of fabrication techniques, as for example lactose crystallisation, special attention will be given to modification techniques such as enzymology and fermentation.
Techniques based on proteolysis will be shown to deliver new, highly functional peptides.
In the session on innovation in whey products attention will be given to the new products, like the multifunctional whey protein osteopontin but also to further optimised products and their applications, like the antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene.

A future perspective on what are the further possibilities to obtain new functional components out of whey will be given in the last presentation in the plenary session on Tuesday afternoon.

Two very interesting lunch presentations at IWC-2008/WheyVolution
During the lunches at the IWC-2008/WheyVolution, two very interesting presentations will be given by highly acclaimed scientists.
On Monday 8 September, Dr Claude Fischler will tell us about the sociology of eating. Working for many years on eating habits in relation with culture and religion, he will discuss the differences in what and when we eat between e.g. France and the U.S. and the consequences for beliefs, body image and health. Listening to Dr Fischler is a must for those who want to understand the difference between consumers all around the world.
At the second day’s lunch, on Tuesday 9 September, Prof. Hervé This will explore the molecular aspects of cooking. As a physical chemist, Professor This has been conducting research on molecular gastronomy for 20 years.
He works together with various chefs in optimising the concept of all types of dishes. The work of professor This makes the link between what scientists and product developers are doing in their laboratories and what housewives and chefs are doing when preparing the daily meals.
These two lunch presentations certainly will add new concepts to your thinking, when working on the use of whey based ingredients in high quality food products.

In the coming weeks, the chairmen of the various sessions of the conference will briefly introduce their session. This week it is about the 2nd session on “Whey, the profitable way to consumer products in all market segments”:
Dr. Mitch Davis, chairing the session on new applications and marketing, told us that the combination of advancements in processing technology with research in product development has led to the use of whey components in a wide range of food, and industrial applications that affect the health, nutrition and well-being of individuals from infants to seniors. The advantageous use of these components in immune-compromised individuals also frequently has been reported and continued research in these, as well as other medical, applications is receiving increasing attention. Information presented in this Session and further discussions thereon command your attendance at, and participation in this Session.

In the coming weeks, the chairmen of the various sessions of the conference will briefly introduce their session. This week it is about the 2nd session on “Whey, the healthy way to nutrition consumer products”:
High quality proteins, like whey protein –the session chairman, Dr. Matt Pikosky explained to us–, have been shown to play a two fold beneficial role in weight loss diets: enhancement of satiety/satiation and protection of muscle mass. This makes whey protein an interesting ingredient in the weight management area. Moreover, the high content of the indispensible amino acid threonine in whey protein makes that this protein exerts a specific benefit in the gut, where threonine directly promotes the production of protective mucous. Gut health promotion is also afforded by the high digestibility of whey protein. This decreases the amount of nitrogen spilled into the colon and thus lowers protein fermentation. Protein fermentation results in the formation of toxic compounds that irritate the gut wall. Promotion of gut health is also afforded by ingestion of lactose and by lactose derived galacto-oligosaccharides. The issue of lactose intolerance is no longer viewed as a reason to discourage completely its consumption by lactase-deficient subjects.
During this session top scientist from all over the world, working in the field of weight management and gut health promotion will show the latest results of their research and will inform you about current views in these areas.

In the coming weeks, the chairmen of the various sessions of the conference will briefly introduce their session. This week it is about the 1st session on “Whey, the profitable way to consumer products in all market segments”:
The chairman of the session, Dr. Georg Herbertz, states that the once frequently referenced “coming of whey” is now history. Processing technologies beginning with Ultrafiltration have advanced through such processes as Electrodialysis, Ion Exchange, Microfiltration, Nanofiltration, etc., so that today’s available whey products offer unique and essentially unlimited applications as natural ingredients that provide the opportunity for food processors to increase the quality of finished products as well as economic returns from their use. The wide variety of uses for these whey derivatives that will be discussed in this Session are but a few examples of current applications, and point the direction for further, seemingly unlimited future uses.

In the coming weeks, the chairmen of the various sessions of the conference will briefly introduce their session. This week it is about the 1st session on “Whey, the healthy way to nutrition consumer products”:
The chairman, Prof. Gertjan Schaafsma told us that during this session top scientists from all over the world, working in the field of body protein synthesis and protection of muscle mass, will inform us about the most recent trials in the field of protein nutrition and body composition. Specific attention will be given to whey protein, in view of its unique essential amino acid composition and digestibility.
Whey proteins belong to the best proteins in human diets that are known, considering their essential amino acid composition and digestibility. Whey protein is characterized by relatively high concentrations of branched-chain amino acids (e.g. leucine), lysine, sulfur amino acids and threonione. Adequate physical activity and a balanced diet with sufficient protein are required for a healthy body composition. This means not too much fat and a sufficient muscle mass and bone mass to resist physical stress and strain and to perform well. Particularly during catabolic conditions like those in top sport, sarcopenia, clinical states and during slimming, muscle mass may decrease substantially. Leucine may help to protect muscle mass under these conditions, not just because it is an indispensible building block of body protein, but particularly because it is also a signalling molecule that specifically stimulates body protein synthesis. High-protein diets during slimming not just protect muscle mass, but also improve glucose metabolisn in diabetes type II patients.

Many speakers from Universities from all over the world, from food science institutes and out of industries, both whey processing and food producing industries, have accepted the invitation to give a presentation at the WheyVolution, the IWC-2008.

Please, have a look at the programme now; you will see that indeed many highly respected speakers will present a broad range of recent developments in the fields of health and nutrition, new applications and new products/processes.

In the first plenary session an in-depth analysis will be presented of the broad range of food ingredients that are produced out of whey, of what whey-based ingredients have contributed to the food market, what their relevance is for the contribution of nutrition to health, and how the market for whey based ingredients is functioning.

In the closing second plenary session, you will learn about the future perspectives for: