Emerging ingredients: considerations for their use
Seminar: Thursday 15 June 2017
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Members of Campden BRI: £325 + VAT
Non–members: £435 + VAT
Group discounts available on request. Contact Daphne Davies
For food and drink manufacturing companies to remain innovative and competitive, they need to be aware of emerging ingredients to allow market differentiation. There also need to identify new solutions for delivering nutritious products that meet dietary needs, and to reformulate to remove allergens (e.g. dairy and gluten). However, as new ingredients emerge onto the market, or enter from other sectors such as Asia and the US or from different product applications, there is a need for clear information on if and how they can be used in specific products.
This seminar will provide information on a range of ingredients and considerations for their use.
Key benefits of attending
- Update companies on work we have been conducting (potential to lead to further work)
- Learn about considerations when using a range of emerging / ‘trendy’ ingredients (regulatory, quality, flavour, etc.)
- Networking to further steer project work, identify more ingredients for research and discuss relevant issues / areas of interest
Who should attend?
Product Development Specialists, Technical Manager, retailer and food service, Specification Technologists
Event director: Rachel Gwinn
Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.
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