The Wonderful World of Fermentation: Its Positive Impact on Human Development, Health and Sustainability.

1. Cindy Stewart
Global Cultures and Food Protection
Technology & Innovation Leader
DuPont Nutrition & Health
4 SEPTEMBER, 10.40 - 11.20
Scientific Programme Plenary Sessions
The Wonderful World of Fermentation: Its
Positive Impact on Human Development, Health
and Sustainability
Food preservation, whether via drying, salting, fermentation, canning or
freezing, is an integral part of human history. The earliest record of food
fermentation dates back as far as 8000 B.C.
Fermentation is the transformation of food by various bacteria, yeasts and
the enzymes they produce. This transformative power is used to produce
alcohol, preserve food, and to make it more digestible and/or more delicious.
Fermented dairy products have a long history and are one of the most highly
researched fermented foods. Cheese, for example, was most likely a product
of necessity. Neolithic humans also could not digest lactose—the gene for
this adaptation has spread only in the past few thousand years. Bacteria used
in cheese making ferment the lactose in milk into lactic acid, making dairy
products easier to digest.

2. Paul Tenning
Director of Regulatory Affairs &
Biotechnology Regulatory Lead
DuPont Nutrition & Health
5 SEPTEMBER, 09.20 - 10.00
Scientific Programme Plenary Sessions
Novel Foods in EU, GRAS in US and status
in RSA - An overview and comparison of key
food legislation
Various regulatory approaches have developed around the world to
ensure the safety of novel food ingredients – those ingredients either not
traditionally used in foodstuffs or originating from new sources.
The discussion will cover the approval process, data requirements and
labeling obligations, as well as the consequences and cost for regulatory
compliance of these ingredients.
A comparison will be made of the GRAS process applied in United States and
the Novel Food process in the European Union.
The regulatory requirements for health claims/structure function claims in EU
and US will also be summarized.

3. Garry Mendelson
Senior Research Scientist
& Applied Nutrition Science Manager
DuPont Nutrition & Health
5 SEPTEMBER, 15.10 - 15.30
Scientific Programme Plenary Sessions
Bifidobacterium animalis ssp. lactis 420 with
or without Litesse®
Ultra™
controls body fat
mass and waist circumference in overweight
and obese subjects - randomized, double-blind,
multicenter clinical study.
• A group of 225 participants was recruited and asked to maintain their
regular lifestyle habits during the six-month intervention, which was
conducted in a double-blind placebo-controlled fashion
• The results show that both B420™
and its combination with Litesse®
Ultra™
help regulate body fat mass, waist circumference and energy intake
• The results are in line with results from previously conducted preclinical
studies on B420™
and Litesse®
Ultra™
• B420™
and Litesse®
Ultra™
provide a safe and natural way for weight
management, without unpleasant side effects