Workshops 1st April 2008

Attend these highly interactive workshops to advance your knowledge on the most critical challenges of salt and sugar reduction. Through a mixture of presentations, group exercises and discussions you will get to the core of the issues and walk away with profitable, strategic outcomes.

Workshop A: 9:00 – 11:30
Ensuring the safety and stability of your food product when improving its nutritional content

One of the vital elements of salt and sugar reduction is preserving your products quality. Without the proper techniques, options and methods you could find the safety of your product seriously at risk. Delve further into food preservation and gain critical insights on how to guarantee your products safety especially when the vital elements are reduced, replaced or eliminated.

The workshop will consider:

• The main factors, challenges and opportunities when preserving quality
• The impact of using replacements and substitutes on product safety
• What can go wrong and at what stage?
• The limits to preservation
• Balancing texture, taste and food safety with cost

Workshop leader: Adri Bester, Food Technologist, London Food Centre

11:30 - 12:30 Lunch will be provided

Workshop B: 12:30 – 15:00
Trends and innovations in developing natural ‘clean label’ products – a practical toolbox

Todays consumers are turning their backs to e-numbers and additives on product labels. This has created an increase in demand for simple, natural and pure products. This workshop will look at the technological and strategic innovations needed to achieve ‘clean labels’ products.

The workshop will consider:

• The consumers perception and how it is influencing product modification
• The latest technological methods
• What are the alternative and natural options?
• Ingredients available which meet the clean label criteria
• The key challenges and opportunities in developing a clean label
• TNO’s approaches to ‘clean label’

Workshop leader: Henk-Jan Meijer, Project Leader, Food Processing, TNO