Discussing flavorings beyond emotional marketing strategies, presenting scientific facts – that was the aim of the Kaesler Forum 2019, which took place from May 8 to 9 in the Hapag Halls in Cuxhaven in Lower Saxony and attracted numerous representatives of the international feed industry, associations, politics, university research and the media. Under the motto "The Power of Flavors", the two-day program dealt with the topic of flavoring substances and their physiological added value in animal nutrition. With its new event format, the North German manufacturer of feed additives is presenting itself as a competent industry pioneer that places independent basic research above commissioned studies and emotional marketing.
More than 150 scientists and industry representatives followed Kaesler Nutrition’s invitation and met at the Hapag Halls in Cuxhaven to discuss fact-based knowledge about the use of flavorings, from daily benefits in the marketing business to benefits in feed production. In the magnificent waiting hall of the venerable Hapag passenger terminal, which connected Germany with the world at the beginning of the 20th century, Kaesler's management explained the idea behind the event format in its opening speech: "Flavorings are marketed in the industry primarily through emotional arguments. Kaesler wants to show animal nutritionists and feed manufacturers that they get physiological added value in nutrition. The British science journalist and former physicist Anjana Ahuja moderated the program.
The focus was on the physiological and biochemical prerequisites of smelling and tasting in vertebrates, which enable the species-specific use of flavors in nutrition. Corresponding to this basic session, Dr. Dietmar Krautwurst, lecturer at the Leibnitz-Institute for Food Systems Biology, Prof. Dr. Rudolf Bauer holding the Chair of Pharmacognosy at the Karl Franzens University Graz and Prof. Dr. Michael Blaut from the German Institute of Human Nutrition dealt with the pharmacological function of phytogenic flavorings such as polyphenols. It became clear that flavorings and sweeteners should not only be discussed as olfactory topics. Rather, they are suitable to have a positive effect on the immune defense – provided they have the corresponding bioavailability. Positive effects can also be seen, for example, in intestinal microbiota.
Dr. Anna Wessels from the Freie Universität Berlin, Germany, presented on the use of amino acids as flavoring agents and their ability to regulate feed intake and satiety. Dr. David Solá Oriol from the Universitat Autónoma de Barcelona showed how aromas can be specifically used to prevent stress and reduced feed intake in piglets during weaning by using the excellent flavor memory of the animals.
Time for customer talks and networking was provided by an attractive supporting program: At a joint gala dinner, there was the opportunity to talk to the speakers and customers and ask individual questions. A tour through the modern production plant in Cuxhaven rounded off the Kaesler Forum 2019.