Titles, Abstracts And Biographies
Health And Wellness Trends In Savoury Food Products, And Industry Responses To Them
by Glynn Shore
We are all aware of the increasing focus on health and wellness as consumer concerns over health issues,such as obesity, begin to become more important in society. At the same time, consumers also want products which meet the demands of an "on the go" lifestyle, and at the same time are also of high quality.
We have seen pressures to reduce such things as salt levels, fat type and level, calorie content of products, clean up labels ( i.e., no additives), and have also seen the introduction of nutritional information on product labels. We must sometimes wonder when this is going to stop, or what can the food industry do to meet these ever escalating demands.
As always, necessity is the mother of invention, and perhaps surprisingly, there are already tools available which can go a long way to addressing many of these issues. More will be developed as consumer and legislative pressures force flavour and ingredient suppliers, and finished food manufacturers to come up with ever better solutions to their wants.
This paper will review some of the consumer and legislative trends that we are seeing in major markets at the moment, and will suggest some of the options that are available to us to meet the demands of these trends. Most focus will be given to how the Snacks and Savoury Flavour Industry can respond.
Glynn has worked in the Flavour Industry for almost 20 years with Givaudan ( via Quest International). He has worked in various roles, from R&D management through to his current role as Snacks Technical Director for the Europe, Africa and Middle East Region. Prior to working in the food and flavour industry, he spent 15 years in Unilever's Household and Personal Care Group. He has extensive experience of these consumer goods industries in Europe, Africa and Latin America. When work and energy permits, he can be found trekking in any available mountainous terrain. For his sins, he foolishly still holds an affection for Manchester United, but has a real love of travel, especially in Africa and Nepal.
A New Method Of Haccp For Foodservice & Catering
by Professor Eunice Taylor
This paper presents the rationale and use of a new method of applying Codex HACCP principles designed specifically for caterers. It charts the process by which the method was developed, set against the backdrop of international efforts to give support to initiatives that more appropriately meet the needs of small and less developed businesses (SLDBs). The method was extensively piloted, evaluated and validated by the UK Food Standards Agency (FSA) and deemed compliant with 2006 EU HACCP requirements. The original 'Salford Model' was extended and published as Menu-safe, a system that can be used by catering businesses of all types and sizes. Its shortened version, Safer Food Better Business (SFBB), has been developed by the FSA into a ready-to-use package for very small catering businesses.
Professor Eunice Taylor is a risk management specialist focusing on product safety in the food industry. She has established the International Centre for HACCP Innovation, launched the world's first MSc in HACCP, led major Government research projects and completed consultancy contracts with companies ranging from multi-nationals to SMEs. She recently completed a two-year secondment to the UK Food Standards Agency where she led the development of a new system for HACCP in the catering sector. This system is currently being implemented in 400,000 businesses across England.
Global Trends And Our Food System
by Dr John Floros
Our food system faces serious challenges, including global environmental changes, air and water pollution, soil erosion and nutrient depletion, water shortage, energy availability and price, limited food accessibility and malnutrition in some areas, but over-consumption and obesity in others, longer human lifespan and an aging population, food safety concerns, and threats from terrorism. This presentation will briefly review such challenges and attempt to look into the future, when food scientists and technologists will have to work closely with agronomists, horticulturists, molecular biologists, toxicologists, materials scientists, nanotechnologists, bioengineers, biophysicists, and many other experts in informatics, nutrigenomics, medicine and health sciences to improve the global food system and make life better for everyone.
Dr. Floros has had experience in: managing and leading industrial organizations, academic units, and scientific associations; conducting and directing applied and basic research; communicating research results through publications, presentations and public speaking; teaching undergraduate students, graduate students and other professionals; and transferring knowledge and technology through extension and outreach, professional service and consulting. He is an ESCOP/ACOP Leadership Program Fellow, participated in numerous academic leadership programs by the American Council on Education and executive management programs at Penn State, and he is currently a Fellow of the Food Systems Leadership Institute, and President-Elect of the Institute of Food Technologists.
Crisis Management In The Food And Drink Industry
by Tony Hines
The advancement of analytical techniques, the enforcemnt of food and drink regulations, the length of the food supply chain, corporate social responsibility, consumers demanding safe products from brands and retailers they trust have all added to the responsibility of ingredient suppliers, manufacturers and retailers in complying with the laws regarding safe food. The world's media and world wide web leave no hiding places for companies who fail to comply. Food safety scares are not diminishing with time, their impact continues to be'news worthy'. When it's your turn, are you prepared or do you operate in a 'comfort zone of complacency'?
Tony Hines MBE is Deputy Director, Information and Training and Crisis Management Manager at Leatherhead Food International (LFI). His portfolio covers Innovation and Idea Generation, New Product Development, Crisis and Complaints Management, Food Allergies and Presentation Skills and Confidence Building. Tony has worked at LFI for over 30 years and has contributed to text books and has written many journal articles and often features in the media as a spokesperson during severe food related issues.
What Is The International Status Of Allergen Management? And Practically Controlling Food Allergens In The Food Manufacturing Plant
by Dr. René Crevel
- Summary of exporting requirements for UK/USA/Canada/Australia/EU. What are the practical findings or common mistakes noted in the UK. How legislation has been applied and some of the consequences.
- The definition of cross-contamination in the manufacturing process. Allergen control: in receiving and storage of raw ingredients; during formulation, packaging, cleaning and sanitation.
Dr. René Crevel works as a senior scientist at Unilever's Safety and Environmental Assurance Centre, based at Colworth House, Bedfordshire in the United Kingdom. He qualified initially in mammalian physiology and has postgraduate qualifications in Immunology and Toxicology. His principal responsibiliti es include providing scientific advice and guidance on possible adverse effects of materials and their use, arising from their interaction with, or modulated through the immune system. In particular, he is responsible for advice on food allergy to Unilever Companies, and for leading Unilever's food allergy research programme.
Panic Nation
by Professor Vincent Marks
In the book 'Panic Nation' Vincent Marks wrote the following chapters: Obesity, Sugar, "Tea, coffee, caffeine", Alcohol, Healthy Eating, Diets and Diet Books, Detoxification. He will visit some of these subjects and review the central theme of "myth-debunking in the food industry" tackled in the book.
Professor Vincent Marks graduated in medicine from Oxford University in 1954. He became professor of Clinical Biochemistry in the University of Surrey in 1970 having established an international reputation with his joint monograph "Hypoglycaemia" in 1965. He subsequently pioneered many branches of modern laboratory medicine including immunoassay, therapeutic drug monitoring and point of care testing but always maintained an interesting in metabolism and nutrition. It was this that led him to appreciate that the public were often misled by incorrect, and sometimes dishonest, claims by self-appointed health professionals, many of whom had not even bothered to get themselves properly qualified. In the 1980's he coined the term "muesli belt malnutrition" to describe one of the consequences of following their advice. In 2005 he and his colleague Stanley Feldman put together book "Panic Nation - unpicking the myth's we're told about food and health" to which they invited various authorities on the subject to contribute. The book debunks some of the myths surrounding the public's current understanding of the relationship between food and health and has already run to a second edition. He is a fellow of the IFST (UK affiliate of SAAFoST)). Professor Marks, whose most recent book "Insulin Murders" (Royal Society of Medicine Press) has just appeared, is married to a sculptor and has two children both of whom are lawyers.
Custom Designed Nutrient Systems As A Practical Approach To Fortification
by Dr. Ram Chaudhari
With the business of functional foods and ingredients estimated at nearly $78 billion globally, food fortification is clearly an effective way to strategically target specific consumer groups - from athletic seniors to diabetics to individuals with heart conditions, etc. - with foods, beverages and multivitamins. Though a simple concept in theory, this requires an in-depth understanding of the target market, the chemical and physical properties of each ingredient used, and the potential negative interactions caused by blending nutrients and other ingredients. The main focus of this Web presentation is to help you design successful products that will drive sales while meeting the needs of the growing number of consumers who are looking to manage their health through the foods they buy.
Dr. Chaudhari is a recognized and much sought-after authority on food fortification and manufacturing. He is widely published in nutrition trade and scientific journals, and he serves on the editorial advisory board of Agro Food Industry Hi-Tech. He is a member of a number of professional organizations, including Institute of Food Technologists, American Association of Cereal Chemists, World Trade Centers Association and American Oil Chemists Society. He is also a charter member of the National Health and Wellness Association and a certified member of the American College of Nutrition. Dr. Chaudhari also serves on the editorial advisory board for Agro Food Industry hi-tech based in Milan, Italy.
Global Trends in Food Packaging
Keith Pearson
This presentation will use illustrations from the last years World Packaging Organisation's 2006 WorldStar awards programme and share trends as researched by PIRA and WPO.
Has an engineering background and worked for Kohler Packaging for thirty-three years. Gained experience in a number of packaging disciplines. Worked in the areas of corrugated, carton and print, multi-wall sacks and cores and tubes.
Completed an Advanced Business Programme at Harvard Business School and is currently the Chairman of The Institute of Packaging South Africa and President of the World Packaging Organisation.
How Can Enzymes Support The Trend Towards Healthier Cereal Food Products?
Beate Kornbrust, Frank T. Rittig
Novozymes Switzerland AG, Dittingen, Switzerland
Recently we have seen a significant trend in consumer demand for healthier foods and consequently a large increase in the supply of baked products to meet this need. Products like breads made with an increasing content of wholegrain flour or multiple grains, with reduced salt levels or from gluten-free bread formulations are challenging systems for the industrial bakery.
Enzymes are an important tool to improve processability and final product quality within healthy bread segments. Segments investigated in this study are whole wheat bread, mixed wheat/ rye bread, gluten-free bread, replacement of shortening, and bread baked with reduced salt levels. Each of these segments is individually addressed on how an enzymatic solution or a combination of different enzymes can create a benefit in the final product.
Another application for enzymes is the reduction of acrylamide in heat treated starchy food products. Acrylamide in food was discovered in 2002 and is suspected to be carcinogenic in humans. It is found in a wide range of food products such as biscuits, crisp bread and French fries. This paper will present the enzymatic reduction of acrylamide using an experimental asparaginase from Aspergillus Oryzae.
After completing her PhD thesis at the ETH Zurich, laboratory of food process engineering, Dr. Beate Kornbrust joined Novozymes A/S as a scientist where she worked with enzymes in the cereal food area and participated in the development and the use of new enzymes for baking. 2006 she took over the position as Customer Solutions manager, being responsible for the technical support on the use of enzymes in various baking applications in Europe, Africa, Middle East & Australia.
Is Today's Food, Still Adapted To Today's Lifestyles? At The Dawn Of A New Food Era
by Paul van Oostende
As from the latter half of the 1900's in the western world, one notices the rise of high fat, refined carbohydrate, and high protein-type foods, processed in hygienic conditions on an industrial scale, widely available, and much more accessible than ever before, resulting in consumption far in excess of humans' average nutritional needs. In parallel, one certainly notices the increase in the average lifespan, but also, related to this excessive consumption, the steep rise of food-related illnesses such as excess weight and obesity, diabetes-type 2, immune deficiencies, colon cancer, and so on. Today's discerning consumers, some governments, pioneering food companies and food retailers, are working to curb this actual trend of food related illnesses, by speeding up the launch, and increasing the consumption of, the "food products of tomorrow". In this future food scenario, prebiotics will continue playing their essential role as specific colonic nutrients. It is recognized already today, more than ever before, that the symbiosis between the complex gut microflora and the human colon is a major player in the health and well-being of every individual.
After having achieved an engineering degree in chemistry and agro-industries, Paul started his career in his native country Belgium, then overseas for a number of years. He then returned to Belgium to industrial chocolate producer Barry-Callebaut, where he headed up the R&D projects for this company's key accounts. He has been with Orafti for the past ten years and is currently Sales Manager for Southern Europe, the Middle East and Africa.
Better Foods With Nanotechnologies
by Dr Frans Kampers
Humanity faces big challenges in the coming decades. World population is ever increasing and welfare diseases are rapidly developing. Moreover since welfare is increasing the welfare epidemic will spread even faster. In order to sustain such a society we must learn to keep our citizens healthy as long as possible. It will simply not be economically feasible to maintain the system of treating them when they have developed health problems. A paradigm shift is necessary from curative healthcare to preventive healthcare. Food and nutrition are important components of the preventive healthcare concept and nanotechnology can contribute to this by enabling new and more healthy food concepts. But it will also allow redesign of processes in food industry to make them more sustainable, and will deliver new sensors and diagnostics to assure the safety and quality of our food. Learn what concepts are in the pipeline with the scientists and what you can expect from this in the future.
After completing his PhD in physics in Eindhoven Frans Kampers joined DLO, which is now part of Wageningen UR, in 1989. After a brief period in which he was involved in information strategy Frans Kampers in 2003 was asked to investigate the possibilities of bionanotechnology in Wageningen, to define the structure in which these should take place and to develop a business plan for these activities. He soon discovered that the Wageningen expertise on food and nutrition could very well be combined with the possibilities of bionanotechnology. Frans Kampers is currently director of BioNT, the Wageningen biotechnology centre for food and health innovation.
The Importance Of Cereals As Sources Of Phytochemicals And Their Potential Health Benefits
by Professor Trust Beta
Phytochemicals are natural plant products with biological activities in animal and human biochemistry and metabolism and are receiving increasing research focus for their ability to provide health benefits. Cereals are important dietary components and significant sources of a wide range of phytochemicals. This paper discusses the importance of cereals in the diet from a health perspective by providing an overview of the various phytochemicals present in cereals and their potential health benefits.
Techniques For The Measurement Of Antioxidant Activity
by Professor Trust Beta
Antioxidants in foods and their health-promoting actions is of topical interest. One of the main effects of antioxidants that is related to their health-promoting actions is their ability to exert antioxidant effects. There has therefore arisen the need to quantify relative antioxidant efficiencies of various antioxidant compounds in foods. This paper discusses the various techniques available for measuring antioxidant activity of foods and their relative merits and demerits.
Dr Trust Beta obtained her PhD in 2000 from the Department of Food Science, University of Pretoria. She worked as a research associate at the Department of Food Science and Human Nutrition, Iowa State University in the USA from November 2000 to February 2002. Dr Beta has since March 2000 to present been Associate Professor in Food Science at the University of Manitoba in Canada. Her research is on food production, processing, nutrition and human health in the general areas of food antioxidants and polyphenols. Emphasis is placed on non-traditional components in plant foods such as cereal grains and grain products that can potentially prevent or delay onset of diseases related to aging. Dr Beta uses a variety of techniques to measure antioxidants in foods with the aim of following these components throughout food processing and food consumption.
Fermented Foods And Beverages- Are They Functional?
Professor Geoffrey Campbell-Platt
Prof Emeritus of Food Technology, University of Reading, U.K.(Geoffrey@campbell-platt.co.uk)
Some one-third of our diet consists of fermented foods and beverages, including breads, sausages, cheeses, yoghurts, pickles, wines, spirits and beers. Many of these foods provide the regional variety and local interest in traditional foods in our increasingly global cuisines. Indeed Africa, along with the Middle East, Europe and Asia are rich sources of many of these fermented foods, which provide essential nutrients, and particularly the micronutrients which are essential for our health and wellbeing.
Often we think of microorganisms in negative terms, involved in food spoilage and poisoning. Although important, microorganisms are even more important in their positive, functional role in producing fermented foods and beverages. Lactic acid bacteria, yeasts and moulds are the key functional microorganisms in providing the safe, nutritious and preserved flavoursome fermented foods which we appreciate and enjoy.
Food Safety And Its Control
Professor Geoffrey Campbell-Platt
Prof Emeritus of Food Technology, University of Reading, U.K.(Geoffrey@campbell-platt.co.uk)
In an era of ever-increasing food labelling, food safety is still an implied term in the food purchase contract. Consumers need to rely on the good name of the manufacturer, retailer or food service establishment, for food safety. Because of 'due diligence' food legislation around the world, Hazard Analysis (HACCP) and Good Manufacturing Practice (GMP) are now essential components of a safe food chain.
Food safety responsibility lies with the food producer, seller or server, and whilst retail is increasingly concentrated, and there are several large global multinational food manufacturers, Small and Medium Enterprises (SMEs) still play a major role in the food chain. The UK Food Standards Agency estimates that 60% of food poisoning outbreaks are due to SMEs. Consumers are increasingly interested in organic and fair-trade foods; for these in particular, traceability back to specific sources of supply, even individual animals or fields is required to give the control over food safety we have come to expect
Emeritus Professor of Food Technology, University of Reading, UK.
BSc and PhD in Food Science from the University of Strathclyde, in Glasgow, Scotland. Held appointments with Marks and Spencer plc, the University of Ghana, and Leatherhead Food International, before heading Department of Food Science & Technology in Reading. Interests in fermented foods, global food safety and control, higher education and professionalism. Editor of Textbook of Food Science and Technolgy, in preparation.
Fellow of The International Academy of Food Science & Technology, IAFoST, and President-elect of the International Union of Food Science & Technology, IUFoST. Awarded Library Association's McColvin Medal for outstanding reference book for 'Fermented Foods of the World: a Dictionary and Guide.' Initiated and Editor of international journal 'Food Control', now in 17th volume and year.
Consumer Driven Changes To The Use Of Food Colours In The Uk
by Vince Martin
A discussion of the options pursued in the UK in the light of adverse publicity concerning synthetic food colours. Solutions to the neednatural colours in foods, is the market for synthesised food colours finished? How can we replicate the stability and brightness of synthetic colours with natural alternatives? What are the constraints effecting performance of natural colours and how can they be overcome?
Vince Martin has worked in the food industry in UK, Holland and Australia for 30 years. A graduate in applied biology he has spent time in meat processing, beverages, and more recently colourings in all applications. At Sensient colours UK Vince has been involved with sales, marketing and technical support and is well positioned to present on the changes in the marketplace.
Cereals and Baking Research at CCFRA
Dr Terry Sharp
This presentation will focus on the results from some of the current CCFRA projects. These will include:
- The Use of Enzymes for Clean Label Products
- A Radical Approach to Industrial Breadmaking
- Properties of Starch used in Food Manufacture
This will be followed by a brief overview of our R 30M research programme on behalf of the Food Industry.
Terry Sharp is a Chemistry graduate and subsequently obtained his Ph.D. in flavour development, which was sponsored by the UK confectionery industry.
He worked for 10 years in R&D at United Biscuits in a variety of technical development roles, including bakery research development.
He then joined a start-up company to lead the technical development of a new food, Quorn. His role expanded to Regulatory Affairs & Quality Control manager.
Since 1995 he has been Head of the Baking & Cereals Processing Department at CCFRA, where he leads a team of scientists, technologists and bakers, giving support to the world-wide cereals based industries, which includes technical input, NPD and training.
He is chairman of the BCCCA Annual Technology Conference committee, which organises the UK's largest technical event for the chocolate, cake and biscuit industry.
Food Science and Technology in Nigeria: Challenges and Opportunities
Mrs. Sola Adesokan
National President, Nigeria Institute of Food Science and Technology (NIFST)
The paper looks into various definitions and scope of food processing. The levels of poverty in Nigeria and its effect on food environment are discussed. Also, the state of the Nigerian Agriculture and Food Industries and the business environment; raising various deterministic factors like physical, cultural, socio-political, legal, technological and even psychological are highlighted. Various opportunities such as changes in food consumption patterns, human population, income growth, increase in the demand for variety of products (like low calorie foods, fortified foods, nutraceuticals etc) and innovative processes are highlighted. Current challenges such as globalization, export earnings, improving rural household incomes, changing consumer taste, raw material sourcing, appropriate technology, food information management, cash flow, food policy and marketing as well as extension strategy are discussed. The level of food safety practices in Nigeria and various roles played by government, regulatory bodies, private organization, the consumers, and the food technologists are discussed. Issues on non-implementation of previous regulatory strategy are highlighted and suggestions on how to attain the ideals of food safety are enumerated. The contributions of the food technologists as exemplified by the current roles (such as stakeholders meetings, seminars, symposia, training and workshops on food processing and preservation) of the Nigerian Institute of Food Science and Technology in Nigeria towards adequate food processing practices are discussed. Various institutional innovations in ensuring effective and safe food processing practices in Nigeria are highlighted. In conclusion, the paper suggests various strategies (such as review of academic curricula, research networking, capacity building, consumer education and awareness, infrastructural facilities, access to credits, government policies for viable business environment) towards ensuring adequate food processing practices in Nigeria.
Sola Adesokan is a Food Scientist with a First Degree from University of Ibadan, Nigeria and MSc from Queen Elizabeth College, University of London.
She joined Nestle in 1981 as Microbiologist, and worked at various management levels as a microbiologist, Factory Hygienist, Head of QA and Manpower Development Manager. Her experience and expertise have come from several years training and working for Nestle factories both in Africa and Europe.
She left Nestle in 2001 after twenty years of meritorious service to set up her own private practice - Comsia Nig. Ltd - A Hygiene and Safety Training / Consultancy Outfit, where she is Principal Partner. She is also the Managing Director of Manna's Restaurant, an Eatery in Lagos.
Sola, a Fellow of NIFST, joined the Institute in 1981 as a professional member and has served in various capacities as Member/Chairman of committees, National Treasurer, Vice Chapter Chairman and Vice President.
She was elected President of NIFST in October 2006.
