‘Snacks process and production: the challenge to deliver new baked snack products’, is hosted by food and drink advisory service Campden BRI and takes place in April during Food & Drink Expo.
With the snack food industry subject to close media scrutiny, manufacturers and developers must be ever-aware of the challenges facing the category and how these might be addressed. Key seminar topics will include diet and health; novel ingredients and ways of reducing salt and sugar; microorganism control and allergen management; and snacks technology.
The full-day seminar is being held place at NEC in Birmingham on Tuesday April 19 during the Food & Drink Expo/Foodex event, which will also give delegates the opportunity to visit the show as well as network with their fellow seminar attendees.
In addition to Campden BRI’s own experts, seminar speakers will include PepsiCo Europe senior process authority Paul Young, who will talk on how manufacturers can validate the safety of ingredients for food products; and Sterling Crew, head of technical at Kolak Snack Foods, who will talk on how the issue of acrylamide can be addressed. See box-out below for the seminar programme.
Targeted at staff involved with the technical aspects of snacks production (including technical and R&D managers, retailers and foodservice companies, and ingredient, packaging and equipment companies supplying into the snacks sector), the seminar will also give delegtes the chance to talk with their peers and speak privately to experts about issues that affect their company.
For further information or to book, visit www.campdenbri.co.uk/snacks-process-seminar.php
Seminar programme: Snacks process and production
8:45 Registration and arrival refreshments
9:15 Chairman’s introduction
9:25 Current diet and health issues with baked snack products
Fraser Courts, Campden BRI
10:05 Process-ingredient interactions in structured oat bars
Charles Speirs, Campden BRI
10:45 Refreshment break and opportunity to view Food & Drink Expo/Foodex
11:45 Validating the safety of ingredients for food products
Paul Young, PepsiCo
12:25 Validation of heat treatments for low water activity foods
Rob Limburn, Campden BRI
13:05 Lunch and opportunity to view Food & Drink Expo/Foodex
14:30 How a snacks manufacturer addressed the acrylamide issue
Sterling Crew, Kolak Snack Foods Ltd
15:10 Characterisation of snack product structure by X-ray micro CT
Martin Whitworth, Campden BRI
15:50 Q&A session