Campden BRI conference - New ingredients, new processes: managing established risks

Campden BRI conference - New ingredients, new processes: managing established risks


26 March 2024


Member: £0 + VAT / Non-member: £0 + VAT

As part of

Summary

We are partnering with IFE Manufacturing, part of Food, Drink & Hospitality Week, which takes place on 25-27 March 2024 at ExCeL London. The events bring together 27,000 industry leaders, so that you can network, learn from inspiring innovators and source quality products from over 1,500 suppliers.

New ingredients, new processes: managing established risks

At the IFE Manufacturing event, we will be hosting a conference (‘New ingredients, new processes: managing established risks’) on 26 March.

The conference will focus on managing established risks when it comes to introducing new ingredients and new processes to your operation. Join us as we cover what you need to consider for your product and process innovations.

Signing up for ‘New ingredients, new processes: managing established risks’ will also give you access to the whole of the 3-day IFE Manufacturing event.

Provisional programme

Time Presentation
09:30 Welcome refreshments
10:15 Welcome and introductions from the Chair
Alec Kyriakides
10:30 Food safety considerations in innovation
Alec Kyriakides
10:50 Cost optimisation
Chair's introduction
Changing storage temperatures to reduce cost - Georgios Tetradis-Mairis, Nomad Foods and Rupert Ashby, BFFF
Safe replacement of ingredients - Michael Adams, Campden BRI
12:30 Lunch break
13:15 Clean label
Chair's introduction
The use of multifunctional ingredients to improve food safety - Bert de Vegt, Kerry Foods
Clean label by process - Craig Leadley, Campden BRI
14:45 Refreshments
15:00 Plant-based
Chair's introduction
The allergen portrait of plant-based foods - Helen Arrowsmith, Campden BRI
Microbiological safety of plant-based foods - Sabina O'Reilly, Campden BRI
16:00 Summary and close

Speakers

Alec Kyriakides, Chair

Alec is a highly respected food safety expert with extensive experience in the food and drink sector. Having started his career as a microbiologist, he spent 28 years with Sainsbury’s in various technical, safety, supplier and product quality roles and his last executive role was Head of Technical Operations. He has been involved with Campden BRI throughout his career, serving as Chair from 2017-2020 and is a current board member. In addition to his consultancy work, Alec holds several Board roles including as Board Trustee of the Institute of Food Science and Technology, Chair of the BRCGS International Advisory Board, Chair of Safe to Trade Technical Standards Committee, Member of the LGC Science Advisory Board and Member of the Advisory Committee on the Microbiological Safety of Food. Alec has been an active thought-leader, author, speaker, and food safety industry expert and brings a wealth of scientific knowledge with him.

Rupert Ashby, British Frozen Food Federation (BFFF)

Rupert Ashby succeeded Richard Harrow as chief executive in July 2022.

He joins the BFFF from the Country Land and Business Association (CLA) where he had been the director of membership and regions since 2012.

His early career was spent at the Co-operative Group running several of their farming businesses before moving to their Manchester headquarters as a marketing project manager. His farming experience included growing vining peas, broccoli, cauliflowers and chipping potatoes for the frozen food industry.

He initially joined the CLA as a regional director in the South East region before taking on a role in London, where he lead the Regional and Membership teams. He was a member of the CLA Board and was responsible for the retention and recruitment strategy for the association.

Michael Adams, Campden BRI

Mike is the Product Innovation Lead, within the Consulting Technology Group at Campden BRI and joined the organisation in April 2016.

Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. Most recently he led the development of own label products for a major high street health and wellness retailer, specialising in spotting new trends in functional foods, sports nutrition and free from foods.

Mike’s areas of interest include the linking of instrumental measurements to sensory profiling, the discovery of new functional ingredients and extending the shelf life of foods.

The Product Innovation team that Mike works in support a wide range of companies within the wider food and drink industry, providing innovation services, research, analysis and testing across a wide range of platforms from our state-of-the-art laboratories and pilot plant facilities.

Bert de Vegt, Kerry Foods

Bert de Vegt is Global Vice President and General Manager for the Food Protection & Preservation business at Kerry, having joined in 2021. Prior to Kerry, Bert was Managing Director at Micreos Food Safety, a Dutch Biotechnology company. Bert’s leadership of Micreos built on over twenty years of experience at Cobion/Purac in Food Safety and Biotechnology holding roles of increasing responsibility across the Netherlands, North America and Brazil since in 1995. In his career, Bert enjoys being in the Food Preservation business, being on the crossroads of innovation, business development, marketing and sales.

Bert has a Masters in Food Science from Wageningen University and an MBA from Nyenrode Business University.

Craig Leadley, Campden BRI

Craig is a food industry professional with over 25 years of experience in food manufacturing consultancy. Technology Fellow at Campden BRI engaged in training, consultancy and research grant development with the industrial/academic community.

Technical interests have generally revolved around shelf-life extension and, in particular, new processing methods for shelf-life extension. Has worked extensively with a range of technologies including high-pressure processing, plasma technologies, UV, pulsed light and electrical heating technologies such as ohmic heating. Actively involved in commercial consultancy for the heat preserved foods sector and has carried out practical process establishment trials worldwide for organisations ranging from start-ups to multinationals. Currently working on a new Innovate UK funded project on cultivated meat scale-up.

Previously chaired the Institute for Food Science & Technology (IFST) Publications Committee and sat on the IFST board of trustees. Current chair of the Food Processing Subject Interest Group for IFST, industrial advisory board member to Leeds University Food Science faculty. Management board member for BBSRC Biofortification Open Innovation Hub, Scientific Advisory Board Member for Ripen Open Innovation Research Hub.

Helen Arrowsmith, Campden BRI

Helen uses her knowledge of UK and harmonised EU legislation relevant to the food/drink industry, as well as experience working with food allergens, to provide advice and consultancy, deliver training and present at national and international events on these subjects. Helen joined Campden BRI in 2004 and worked her way up to the position of Team Leader of the Food Allergens Team, where she managed the provision of technical contract services in food allergen detection, provided interpretation of testing results and consultancy on testing for food allergens and cleaning validation. She joined the Campden BRI Regulatory Affairs team in 2014. Helen has co-authored guidance documents for the food industry and manages publication of Campden BRI’s Food Law Alert. Prior to joining Campden BRI Helen obtained a BSc (Hons) degree in Agriculture and Food Science, specialising in food microbiology, and a PhD in environmental microbiology, both from the University of Nottingham.

Sabina O'Reilly, Campden BRI

Sabina Joined Campden BRI in 2019 as a laboratory technician in Microbiological Analytical Services after completing a BSc in Biological Sciences from the University of Plymouth.

Sabina is now working in Microbiology Safety and spoilage as a project manager specialising in challenge and shelf-life testing of a wide range of food and drink products.

Sabina is a Research Scientist MRes apprentice with Aston University which involves conducting a multidisciplinary research project focusing on the safety, quality, and functionality of plant-based meat alternatives.

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