Crunchy, crispy and cult – Food analysis and nutrition trends: challenges for analysis and evaluation

DIfE Konferenzzentrum
09:00 till 17:00
DIfE Konferenzzentrum

Arthur-Scheunert-Allee 114-116,

14558 Nuthetal

Bioanalytic methods are essential for the investigation of foods. What analysis methods are required concerning the new, upcoming diet trends? Which chances and risks will new foods and current nutrition trends bring along (for the consumer, the food manufacturer and for the developer of bioanalytical methods)? What impact has that for SMEs, especially from a regulatory point of view?

In this workshop, experts from science and industry will discuss about the demand for food analysis as well as its possibilities, regarding recently acquired knowledge about upcoming diets. The aim of this workshop is to identify new, interdisciplinary approaches for cooperated research and development projects. The event is meant to be for scientists and enterprises working in the areas of bioanalytics, nutrition and food technology, which perform research on these topics and look for new partnerships.

  • 9:00 Uhr Registration and Coffee
  • 10:00 Uhr Welcome
    Ute Rzeha, Universität Potsdam / NutriAct und Isabel Hahne, Cluster HealthCapital


1. Vegan - vegetarian - cult - A look behind the health trends

Recent studies show finally which form of nutrition is the healthiest for humans in a long run.

  • 10:10 – 10:40 Uhr
    Cornelia Weikert, Bundesinstitut für Risikobewertung (BfR)
    Risks and benefits of a vegan diet: Results from a cross-sectional study of the BfR
  • 10:45 -11:05 Uhr
    Paul Hammer, BIOMES NGS GmbH
    Personalized Nutrition by Gut Microbiome Analysis

11:10 Uhr Coffee break

2. Crunchy, crispy and cult – Algae, insects... innovative nutritions.

It is commonly known that algae and insects contain a lot of minerals, have an ideal protein composition and grow way faster compared to cattle on top. But which potential is really sleeping behind these much-vaunted new food sources?

  • 11:40 – 12:00 Uhr
    Susanne Baldermann, Leibniz-Institut für Gemüse und Zierpflanzenbau; Universität Potsdam, Institut für Ernährungswissenschaft
    New foods - New analytical challenges in our labs?
  • 12:05 – 12:15 Uhr
    Isis von Ulardt, Institut für Agrar- und Stadtökologische Projekte an der Humboldt-Universität zu Berlin (IASP)
    Extraction of dietary fibers from by-products of the vegetable processing industry and use and enhancement of their fat binding capacities
  • 12:20 – 12:30 Uhr
    Franz-Josef Schmitt, TU Berlin
    Multimodal Spectroscopy for the Identification and Specification of Maillard Reaction Products
  • 12:35 – 12:45 Uhr
    Heinrich Katz, Hermetia Baruth GmbH
    Insekten - eine alternative Proteinquelle
  • 12:50 – 13:00 Uhr
    Elisabeth Miehle, Fraunhofer IVV
    Product development and reformulation of food. Low sugar, low salt or low fat? We make it possible!
  • 13:05 – 13:15 Uhr
    Regina Storandt, Institut für Lebensmittel- und Umweltforschung e.V. (ILU)
    Algae - new food with tradition 
  • 13:20 – 13:30 Uhr
    Bearprotein (tbc)
  • 13:35 – 13:50 Uhr Poster Pitches
      1. Christian Dauwe, AppliChrom®, Oranienburg
         Chromatographische Untersuchungen von Leguminoseninhaltsstoffen – Neue Möglichkeiten.
      2. Phuong-Vy Nguyen, Technische Universität Berlin
         Künstliche Neuronale Netze als analytisches Tool
      3. Jenny Wagner, Frankenförder Forschungsgesellschaft mbH (FFG)
         Produkt- und Verfahrensentwicklung veganer Tintenfischringe


13:55 Uhr Lunch break



  • New and novel foods: New regulatories for novel foods and patent protection for new foods
  • Analytics for food saftey

New diet trends and innovative nutritions bring up new regulatory questions for producers of foods. In this Seminar following topics should be discussed: When and why is a new developed food being declared as a Novel Food and need an appoval for placing it on the market in the European Union? When need a new developed product be applied for a patent or utility model?
And another question: How can food saftey be ensured with on-site inspections and analytics in the laboratory?

14:45 – 15:15 Uhr
Katharina Gitmann-Kopilevich, horak. Rechtsanwälte Hannover, Fachanwälte, Patentanwälte, Hannover
Novel Foods – New Regulatory Requirements

15:20 – 16:00 Uhr
Sven Lange, Patentanwalt, European Patent and Trademark Attorney
Patent Protection for New Foods

16:05 – 16:15 Uhr
Peter Krause, Analytica Alimentaria GmbH, Kleinmachnow
Food Saftey with on-site Inspections and Analytics in the Laboratory

Click here for further informations regarding BB LIFE:

16:20 – 17:00 Uhr Get together

Call for pitches:

You are working in the field of bioanalytics, food analytics, nutrition technology or diets? If you want to pitch your work, do not hesitate to contact Isabel Hahne (E-Mail:

This event is organised by the cluster for nutrition industries, by the HealthCapital cluster, the German institute for nutrition research (DIfE), the competence cluster NutriAct and by Potsdam Transfer.

The attendance is free. We kindly ask you to register previously.