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Plant-based milk alternatives have gained immense popularity over the last decade, offering valuable substitutes for dairy milk for individuals with dietary restrictions — whether for ethical reasons, like veganism, or safety concerns, such as lactose intolerance.
However, these plant-based products can also pose certain risks, including allergens, cross-contamination, and potential chemical and microbiological contaminants.
Join us for an insightful webinar where experts will discuss these important topics and share their insights on navigating the plant-based milk landscape.
Dr. Sarah E. Nájera Espinosa London School of Hygiene and Tropical Medicine "The role of plant-based drinks for health and nutrition" • Nutrient content of plant-based drinks varies by brand and type. • Generally, they have lower energy density, saturated fat, and total sugar, but similar sodium levels to dairy milk. • Legume-based drinks are high in fiber, low in energy density, and low in saturated fat, aligning with healthy dietary recommendations. • Evidence on health impacts is mixed, with some drinks associated with micronutrient deficiencies.
Dr. Bert Popping FOCOS - Food Orbit "May contain chaos: When plant-based proteins test your patience" • Regulatory and Labelling Issues: Plant-based milk alternatives are often labelled as "vegan," but this does not guarantee they are milk-free. Regulations primarily apply to ingredients, allowing for precautionary allergen labelling (PAL), but do not fully address accidental contamination. FAO/WHO identified Allergen Risks: The Codex Alimentarius and FAO/WHO guidelines provide allergen risk assessments and thresholds for major allergens. However, current European legislation focus on ingredients rather than cross-contamination. • Market Growth of Plant-Based Milk Alternatives: The plant-based milk market has a significant value (billions of Euros) and is forecasted to see substantial growth over the coming years • Main Issues of Plant-Based Milk-Alternatives in relation to Food Allergens: Increasing Prevalence, Cross-Contamination and Adulteration: There is increasing prevalence of allergies to ingredients like soy and tree nuts, which are commonly used in plant-based alternatives. Cross-Contamination and Adulteration: Risks arise from cross-contamination in manufacturing facilities and potential adulteration of plant-based products with undeclared allergens. • Analytical Challenges in Allergen Detection: Methods such as ELISA, PCR, and mass spectrometry are used to detect allergens, but all have limitations. Not all tests are suitable for every allergen, leading to risks of false negatives. • What can and should Food Manufacturer watch out for and do to Minimise Risks to their Business?
Dr. Chrysanthi Champidou Nestlé “Microbiological challenges associated to plant-based milk alternatives” • Microbiological risks in plant-based milk alternatives • Raw materials and sources of contamination • Safety and quality control • Good Manufacturing Practices (GMP), monitoring and risk management
Prof. Dr. Michael Rychlik Technical University of Munich "Risks of plant based milk alternatives by mycotoxins and heavy metals" • Plant raw materials used to produce drinks contain rather specifically mycotoxins and heavy metals • Replacing milk with plant drinks significantly increases mycotoxin exposure • Infants and toddlers are particularly at risk • There is still a lack of data to accurately assess the risks
Register now to secure your spot and stay informed about the latest trends and safety considerations in this growing market. We look forward to seeing you!
After the event, upon request, you will receive an E-CERTIFICATE FOR PARTICIPATION
If you miss the live event, visit www.affidiajournal.com and watch it on demand (registration is required).
Participation fees and payment
Professionals*: 80€ Students (Master’s/PhD) and those who obtained the degree less than 12 months ago**: 25€
Early bird offer 30% OFF! using the coupon code EARLYBIRD (valid till 28.02.25; not applicable to Students tickets)
*for multiple registration from the same company contact us to get the best offer. **<30 years old; must send a certificate attesting such status to [email protected] in concomitance with the registration. NOTE: The registration will be approved and valid only after the certificate verification. No refund will be offered if no evidence is provided.
All prices are in Euro and do not include VAT, which will be charged when appropriate. Private individuals: VAT 22%, whether EU or non-EU residents. Companies: VAT 22% if Italian companies; VAT not applicable if EU companies (art. 7 -ter -D.P.R. 633/72, Reverse Charge) or non-EU companies (art. 7 -ter -D.P.R. 633/72). Professionals with VAT number: same provisions as for companies.
The participation fee includes: · Online participation to the live event · Free access to Affidia Journal's past event about plant-based foods ("Plant-based foods: hidden risks") >> only for those registered no later than the early bird terms · E-Certificate for participation (sent upon request)
Payment should be made by credit card (VISA, MasterCard, and Maestro). Exceptionally, in case of multiple registrations, we also accept payment by bank transfer (deadline 10.03.2025; the registration will be completed only after the payment has been received). All bank charges and commissions are paid by the participants. Bank details for transfers in Euro (EUR) Recipient Affidia Srl SB Bank name CREDIT AGRICOLE / FRIULADRIA Bank address VIA MAZZINI 7 – 34121 TRIESTE IBAN IT27C0623002207000015307437 BIC / SWIFT CRPPIT2PXXX The invoice will be sent via email as PDF attachment. To receive an invoice on behalf of a company or organization, you must state it in the registration form. If the bank transfer originates from a personal account, it is not possible to issue an invoice to a company or organization afterward.
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Affidia is a Benefit Company (Società Benefit for the italian law), founded in April 2019. Founder and CEO is Maurizio Paleologo.
