Fedima Elects New Board during Annual General Assembly
Fedima, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries, elected a new Board during its Annual General Assembly (GA) in Seville, Spain.
The newly elected Board is composed of 7 representatives of national associations, Lluís Borell (Fedima España), Christof Crone (BZV), Christophe Duchez (SYFAB), Carl Horrobin (ABIM), Christian Skulte (ASSITOL), Peter Verhagen (NEBAFA), Mehmet Duruk (GIDALBIL) and 7 representatives from companies within the membership, Laurent Guerindon (AB Mauri), Thomas Lesaffre (Lesaffre), Juan Carlos Puente Benito (Zeelandia), Frederic Trombert (CSM Ingredients), Enric Valls (Puratos), Wolfgang Mayer (Backaldrin), Rolf Ahdell (Orkla Food Ingredients). The Board has a mandate of 3 years which can be renewed, and is responsible for driving the Association’s work programme and ensuring alignment with its priorities.
Fedima works to represent its membership in discussions at EU level, with companies and national associations collaborating to share Fedima’s positions. Gathering representatives from 13 member associations across Europe, the GA took place in Seville with a programme that included committee meetings, a panel discussion, networking moments, and a celebratory dinner. The event was sponsored by Kerry, a food company who partners with customers to create healthier and more sustainable products that are consumed by over a billion people worldwide.
The panel discussion on “Food for the future: from traditions to innovative ingredients that meet consumers’ needs and expectations” opened the second day of the GA. The panel was composed of Petr Mensik, Senior EU Affairs Manager at EU specialty food ingredients, Tim Van de gehuchte, Sales & Marketing Manager at Meurens Natural, Enrico Frabetti Director for the Department of food policy, nutrition and health at the Spanish food & drink industries federation FIAB, and Sylvie Borias, Director for CSR & Engagement at Bel. The discussion focused on the importance of science-based policy making to ensure fair and implementable regulations and on the need for increased food education at all levels of society.