Food for Thought Seminars

Delivered by leading experts, our lecture programme covers practical science and development techniques that deliver tangible, commercial outcomes.

The 2011 programme will be available in the Autumn. In the meantime here is the 2010 programme for reference.

28 April 2010

Continuing Professional Development (CPD) – Its Importance in the Modern Workplace and The Role of The Institute of Food Science and Technology (IFST)

Demystifying the Legislation Regarding the Use of Nutrition and Health Claims Made on Food

How Changes in the Novel Food Regulation Could Increase Business Opportunities with Traditional Foods from Developing Countries

Nanotechnology: The Next Big Thing for Food Ingredients?

28 April 2010

Milk Calcium – For a Healthier Lifestyle

How Consumer Trends are Driving Demand for Functional Ingredients

Functional Foods & Supplements – The Analytical Challenges

28 April 2010: 10.30-11.30

Continuing Professional Development (CPD) – Its Importance in the Modern Workplace and The Role of The Institute of Food Science and Technology (IFST).

Dr David A Rosie, Institute of Food Science Technology

Continuing Professional Development (CPD) is important to any individual and food company in maintaining a high degree of expertise and competence and to ensure a workforce, that is professional and abreast with current practices and knowledge. Without CPD, an individual and the parent company may become stagnated and uncompetitive.

This presentation will describe what CPD is, how it helps individuals and companies develop and will include the type of technical activities which can contribute to an individual’s CPD programme.

The role of The Institute of Food Science and Technology (IFST) and its accreditation of several ‘Industrial CPD Schemes’ will be described, together with other initiatives involving CPD accreditation (eg Chartered Scientist).

Learning outcomes. At the end of this presentation delegates will:
• Comprehend the importance of CPD in a professional technologist’s workplace and in the company.
• Be able to detail what makes an individual’s successful CPD programme.
• Be conversant with the types of technical activities, which may constitute a balanced CPD portfolio.
• Learn of the role of the IFST in accrediting ‘industrial CPD programmes’.
• Be introduced to ‘Chartered Scientist’ status.
•Gain references of where to seek further information.

28 April 2010: 12.00-13.00

Demystifying the Legislation Regarding the Use of Nutrition and Health Claims Made on Food

Mary Gilsenan, Leatherhead Food Research

The European Nutrition and Health claims regulation (Regulation No. 1924/2006), which came into force in January 2007, is resulting in a complete overhaul of the way nutrition and health claims are made on food within the EU. It is applicable to foods, foods for particular nutritional uses and food supplements. This seminar will include an overview of the regulation together with an update of the latest developments with respect to the authorisation of nutrition and health claims, the role of key stakeholders involved, lessons learned from EFSA opinions so far, nutrient profiling, labelling requirements and key timelines.

Learning outcomes. At the end of this presentation delegates will:
• Develop a good understanding of the scope, timelines and impact of the nutrition and health claims regulation
• Understand the steps involved and standard required for a successful health claim
• Learn from the successes and failures in 2009
• Advice for next steps

28 April 2010: 14.00-15.00

How Changes in the Novel Food Regulation Could Increase Business Opportunities with Traditional Foods from Developing Countries

Andrew Jones, Fair Venture Consulting

With a few exceptions the existing EU novel foods regulation has limited the introduction of traditional foods from non EU countries. Since 1997 less than 10 traditional foods from non EU countries have been authorised and less than 100 companies have permission to place these foods on the EU market. Proposed amendments to the EU novel foods legislation are currently being discussed in the European Parliament, Council and Commission. Among the proposals is the recognition for traditional foods from non-EU countries with a modified application procedure and the creation of a list of traditional foods. Although technical guidance is still to be prepared, that proposal is a positive development which could lead to more opportunities for innovation and increased trade with developing countries.

Learning outcomes. At the end of this presentation delegates will:
• Find out more about the existing Novel Foods regulation and proposed amendments
• Find out more about differences between the EU novel foods regulation and novel foods regulations in other countries
• Find out more about potential opportunities for introducing new foods to the EU from developing countries

28 April 2010: 15.30-16.30

Nanotechnology: The Next Big Thing for Food Ingredients?

Martin Livermore, Director of the Scientific Alliance and co-founder of the Food Chain Technology and Research Network

Nanotechnology has applications across a wide range of business sectors. Already nano-particles are in common use in sunscreens and cosmetics, and the first examples of food applications are also beginning to appear. This session covers the basics of nanotechnology, the uses – both current and emerging – to which it can be put and the advantages it could bring to the food industry. However, introducing new technologies is rarely simple, and the evolving regulatory scene and public acceptance issues are also reviewed.

Learning outcomes. At the end of this presentation delegates will:
• Understand the unique properties of nano-particles
• Learn about current and future applications in the food industry
• Be aware of the potential safety issues relating to nano-particles
• Appreciate the regulatory position and other possible barriers to commercialisation

29 April 2010: 10.30-11.30

Milk Calcium – For a Healthier Lifestyle

Paul Kollesoff, Glanbia Nutritionals

Background:
Summary of the need for dietary calcium within populations.
Dietary calcium intake has an important impact on bone metabolism and bone health.
Chronic calcium deficiency resulting from inadequate intake or poor intestinal absorption is one of several major causes of reduced bone mass and osteoporosis. Studies show that significant levels of the population both in Europe and Asia do not have adequate calcium intake levels.

Calcium absorption is critical:
This however may be influenced by other macro and trace elements.
Calcium, phosphorus, magnesium, potassium, zinc and copper – may contribute to the absorption of calcium into the bone structure. Bone is a dynamic system consisting of living cells embedded in a mineralized matrix. It is subject to breakdown, repair and rebuilding, just like any other tissue in the body. Obtaining calcium form natural milk minerals may be advantageous as compared to other forms of calcium as the balanced natural mineral profile may enhance calcium absorption and mineral retention.

The Science.
Study designed to assess the impact of milk calcium on bone formation and mineralization.
Presentation of Glanbia Study which evaluated the impact of milk calcium and calcium carbonate on bone bio markers in a six week clinical trial consisting of 20 females. Calcium supplementation was 700mg per day, measured were UHP (Urine Helical peptide) and BAP ( Bone Alkaline Phosphatase) which are both sensitive bio markers for bone resorption and bone turnover. Lower values for both are critical as this indicates a lower rate of bone remodelling which results in a decreased loss of bone mass and thus stronger bones.

Marketing Calcium to consumers. The Challenge:
While consumers understand the need for calcium and many products are currently fortified with calcium it seems that calcium is no longer able to ‘’ fire up the public imagination’’. A calcium source derived from milk has the ability to connect with consumers in ways that other calcium sources cannot. Parents are demanding products that have ingredients that are authentic in nature and whose benefits are easily understood.

Conclusion:
Research carried out by Glanbia Nutritionals has shown that TruCal milk calcium is both readily absorbed and highly bio available. In a market where consumers are demanding authentic ingredients with a clearly defined and understood benefit. The science related to the benefits of milk calcium over other alternatives is also increasing.

29 April 2010: 12.00-13.00

How Consumer Trends are Driving Demand for Functional Ingredients

Jamie Rice, RTS Resource

Discover the latest consumer trends and find out the size of the market and
opportunities for functional ingredients.

Using up-to-the minute data from the RTS global ingredient database you will gain
insight into the market for beauty foods, superfoods, antioxidants, gut health,
cognitive function and disease prevention.

Find out what benefits consumers are looking for and the market potential
together with examples of the latest products hitting the supermarket shelves.

Finally, take away a detailed analysis of the market for functional ingredients
including prebiotics, probiotics, omega-3, vitamins and minerals.

Learning outcomes:
• Discover the opportunities for functional ingredients.
• Quantify the market with up-to-date market data.
• Uncover key consumer trends driving demand.
• Find out about the latest trends in new product development.
• Identify which food and drink segments are effectively delivering functional
benefits.
• Determine market potential and growth rates for functional food and drink.

29 April 2010: 14.00-15.00

Functional Foods & Supplements – The Analytical Challenges

Dr Robert Griffiths & Mrs Marta Ahijado Fernandez, RSSL

The presentation will provide an overview of the challenges facing the product developer and analyst in order to launch functional foods and supplements with appropriate content claims. Specific areas covered will include vitamins, botanicals & carotenoids, omega 3 & 6 fatty acids as well as stanols & sterols.