Food Innovation Day - 12 May 2010

Theme: Sustainability

All presentations will be available for Members to download after the event.

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Programme (Expand/Collapse Details)

09.00	REGISTRATION & REFRESHMENTS
09.30	Welcome & Introduction Dr Paul Berryman, Chief Executive, Leatherhead
09.40	Consumer and Industrial Attitudes to Sustainability Nicole Patterson, Principal Consumer Scientist, Leatherhead Chris Brockman, Market Intelligence Manager, Leatherhead
10.15	Brand Sustainability David Jago, Director of Innovation and Insight, Mintel International
10.50	Introduction to Confectionery Products Exhibition Chris Brockman, Market Intelligence Manager, Leatherhead
10.55	REFRESHMENTS, NETWORKING & NEW CONFECTIONERY PRODUCTS EXHIBITION
11.35	Reduction of Food Waste Through Sensory Shelf Life Dr Guillermo Hough, Research Fellow of the Comisión Investigaciones Científicas, Buenos Aires, Argentina, Instituto Superior Experimental de Tecnología Alimentaria (ISETA)
12.10	Sustainable Processing Dr Julian Cooper, Head of Food Science, British Sugar plc Julian's presentation will illustrate British Sugars' approach to sustainable processing. British Sugar is recognised internationally as one of the most efficient and progressive sugar manufacturers in Europe. The efforts by British Sugar to maximise the use of its raw materials, minimise the agricultural inputs whilst increasing yields and minimising energy use are at the heart of their sustainable approach. The Company is committed to the core principles of sustainable development and they aim to achieve economic, environmental and social sustainability throughout the business and supply chain. The presentation will provide examples in all key areas demonstrating the benefits for the business, the people and the planet.
12.45	LUNCH, NETWORKING & NEW CONFECTIONERY PRODUCTS EXHIBITION
Parallel Session I: Food Ingredients Forum
13.45	Introduction by Chair Dr Julian Cooper, Head of Science, British Sugar plc
13.50	Keynote Presentation: Product Development for Sustained Health Professor Ian Norton, Professor of Soft Solid Microstructural Engineering, The University of Birmingham Food is consumed on a daily basis and is probably the most important determinant a person’s health. If consumed at the incorrect levels (calorific value or micronutrient content) food can lead to a number of dietary related diseases, including obesity, or malnutrition, hypertension etc. Thus if we are to design foods for sustained health the issues we face are not only to control macronutrient intake, but also to find ways to produce foods that deliver all the sensations the consumer expects, along with delivery mechanisms of both the macro and micronutrients at the right kinetic rate and at the right place in the GI tract. So with this as the background how do we 'develop products for sustained health'? In his talk, Ian will give examples for: high calorie products and for control of taste and flavour when salt is reduced. In order to do this Ian will cover advanced microstructural engineering such as: duplex emulsions, crystal shells, air filled emulsions and self structuring systems and how these structures can be used for osmotic separation of ingredients, triggered and targeted release and slowing of the digestive processes.
14.20	Forum Project Updates: Alternatives to Chemically-modified Starches Dr Pretima Titoria, Project Manager - Ingredients, Leatherhead The demand for “clean label” food products is one of the drivers put forward by consumers, and this is creating challenges for food developers. Consumers are now wary of chemical-sounding ingredients, one of them being chemically-modified starches which are used in a wide range of products ranging from beverages to sauces. Leatherhead looks at alternatives to these mainstream ingredients, offering opportunities to clean up the labels. Hydrocolloids for Satiety Dr Pretima Titoria, Project Manager - Ingredients, Leatherhead One of the key drivers from the Government and the health-conscious consumers is the development of food & drink products that can produce a fullness sensation. Leatherhead explores the role of hydrocolloids, such as alginates, xanthans and guar gums, whereby their unique physico-chemical properties are exploited to generate desirable viscosity and gel development characteristics that are essential for an in vivo satiation/satiety effect.
15.00	REFRESHMENTS, NETWORKING
15.30	Overview of New Forum projects 2010 – 2011 A brief overview on the main objectives and experimental approaches for the following new projects will be presented: Effect of Food Formulation Factors on Emulsifier Functionality Dr Wayne Morley, Head of Ingredients and Product Innovation, Leatherhead Effect of Aeration on Product Characteristics Dr Pretima Titoria, Project Manager - Ingredients, Leatherhead
15.40	Case Studies – Sustainable Ingredients What are the sustainability drivers for ingredients suppliers? What are they doing and how? Food industry representatives from the Sugars, Starches, Hydrocolloids, Proteins and Fats & Emulsifiers sectors present their views and approaches in tackling these key issues. Sugars - Dr Julian Cooper, Head of Science, British Sugar plc Hydrocolloids - Nicki Wells, Technical Sales, FMC Biopolymer Proteins - Cal Flynn, Research & Development, Kerry Ingredients Fats & Emulsifiers - Gary Atkinson, Technical Director, AAK
16.30	CLOSE
Parallel Session 2: Confectionery Forum
13.45	Introduction by Chair David Peters, Chocolate Development Manager, Cadbury plc
13.50	Keynote Presentation: Sustainability Pressures Impacting the Confectionery Industry David Bellamy, Environment Policy Manager, Food and Drink Federation David will present FDF’s broader sustainability vision and objectives along with a detailed look at its current activities in the areas of climate change, energy, environmental regulation, packaging and waste, transport and water. This will include its flagship brand for the environment, the Five-fold Environmental Ambition along with some of the emerging issues facing the industry.
14.25	Understanding the Structural Breakdown in the Mouth Kathy Groves, Principal Consultant, Leatherhead
15.00	REFRESHMENTS, NETWORKING
15.30	Forum Project Updates: Correlation of Sensory & Instrumental Methods to Predict Shelf Life Persis Subramaniam, Project Manager - Product Development, Leatherhead Prediction of the Stability of Natural Colours Annie Teoh, Senior Scientist, Leatherhead
16.30	CLOSE
Parallel Session 3: Sensory & Consumer Forum
13.45	Introduction by Chair Paula Varela-Tomasco, Senior Sensory Scientist, Kraft Foods
13.50	Shelf-life Workshop and Discussion Guillermo Hough and Forum Committee
15.00	REFRESHMENTS, NETWORKING
15.30	*Forum Project Updates:* Correlation of Sensory & Instrumental Methods to Predict Shelf-life Cindy Beeren, Head of Sensory & Consumer, Leatherhead Sweetener Evaluation Dr Chanchal Narain, Sensory & Consumer Scientist, Leatherhead Overview of New Forum Project: Kano Modelling of Food Ingredients Nicole Patterson, Principal Consumer Scientist, Leatherhead Shelf-life Feedback Q&A Session Guillermo Hough and Forum Committee
16.30	CLOSE
Parallel Session 4: Pilot Plant Demonstrations
13.50	Session 4a - UHT Processing - Carbonation - Cryo-crystallisation - Chocolate Processing - Ice Cream Manufacture
15.00	REFRESHMENTS, NETWORKING
15.30	Session 4b - UHT Processing - Carbonation - Cryo-crystallisation - Chocolate Processing - Ice Cream Manufacture
16.30	CLOSE

Speaker Profiles (Expand/Collapse Details)

	Dr Paul Berryman, Chief Executive, Leatherhead Food Research Dr Berryman was appointed Chief Executive of Leatherhead Food Research on 1st January 2008, following two years as Leatherhead’s Research Director. A Chartered Chemist and Biologist, he has 30 years' experience in food science and food law, working in five different scientific consultancies including the Birmingham Public Analyst Laboratory, Clayton Environmental Consultants Ltd and Hampshire County Council's Scientific and Trading Standards Services. Paul sits on three BBSRC panels including Bioscience for Industry and DRINC – a £12m initiative to fund industry-relevant nutrition research at Universities. He also chairs the Government Chemist Advisory Group which oversees the referee food analysis function of the LGC.
	Nicole Patterson, Principal Consumer Scientist, Leatherhead Food Research Nicole moved from Leatherhead's Market Intelligence department to the company's Consumer & Sensory team at the beginning of 2007. Nicole’s current role involves managing quantitative and qualitative research studies, both in the UK and internationally. She has worked on global collaborative projects, various Members Forum projects including Consumer Attitudes to Food Packaging, Indulgence and Antioxidants, and regularly manages large-scale confidential benchmarking projects. After graduating in Business Administration, Nicole has 15 years of research experience spanning IT, sport and leisure, consumer products and retail industries. Nicole holds MRS accreditation for focus group moderation, a MRS Certificate in the Essentials of Qualitative Research and MRS Certificates in Business Management and Marketing. In her spare time Nicole is a competitive Ironman triathlete and marathon runner, so nutrition and the function of food span both a work and lifestyle interest.
	Chris Brockman, Market Intelligence Manager, Leatherhead Food Research Chris joined Leatherhead Food Research in April 2009 after seven years with Food from Britain, where he headed up a research and consultancy department undertaking research activity for UK food and drink exporters. At Leatherhead, Chris manages a range of market intelligence services including confidential projects, publications and the Global Food Markets database. After graduating in Business Studies, Chris has spent the past 13 years in market intelligence roles and is regularly quoted in the international food and drink trade press.
	David Jago, Director of Custom Solutions, Mintel With over 18 years' experience tracking and analysing new product trends, David brings a unique perspective on the marketplace and future new product development. As Director of Custom Solutions, he is primarily responsible for answering clients' needs for new product expert knowledge. The role incorporates a close involvement in the continued development of GNPD. David also works with a number of major packaged goods companies in Europe, providing expert research and analysis in the fields of product development, market appraisal and competitor evaluation. David has had numerous articles published in European trade press and professional journals, and is a regular speaker at conferences including the International New Products Forum, as well as numerous industry groups and client-specific meetings in Europe and Japan. He has also been involved in the judging of several new product awards.
	Dr Julian Cooper, Head of Food Science, British Sugar plc Julian studied at Birmingham University where he was awarded a BSc in chemistry and a PhD in carbohydrate chemistry. He has worked at British Sugar for over 25 years during which time he has developed extensive experience in process and product development, carbohydrate chemistry and research and development in the food sector. Dr Cooper has written many scientific papers and is the inventor on several patents. He has worked with many major food companies, research associations and universities in Europe, USA, Japan and has presented papers at major symposia. He was chief scientist at the British Sugar Technical Centre up to 2001 and is now Head of Food Science in the commercial division within British Sugar with responsibility for new product/technology development, external scientific research, health & nutrition and food law. Dr Cooper is a Fellow of the Royal Society of Chemistry, a Chartered Chemist, a Chartered Scientist and a Fellow of the Institute of Food Science and Technology. He is also chairman of the Food Ingredients Forum at Leatherhead Food Research and sits on several industrial advisory boards at key universities.
	Chris Langley, Manager of Regulatory Affairs, Quality, Heath, Safety and Environment, National Starch Chris Langley is Manager of Regulatory Affairs, Quality, Heath, Safety and Environment for National Starch, Europe, Middle East and Africa. Chris has 30 years' experience working in the food industry in various technical managerial functions. He lives in Cheshire and is married with two children.
	Professor Ian Norton, Professor of Soft Solid Microstructural Engineering, The University of Birmingham Ian was educated at the University of York; firstly receiving a BA in Chemistry (1977) and then a D Phil (1980) for research on Fast Reaction Kinetics of Conformational Ordering of Polysaccharides. He then joined Unilever Research and progressed to become Science Director for Foods and Chief Scientist in 2001. In 2006, he joined the University of Birmingham as Professor of Microstructural Engineering. He has developed a new research group and in addition is the Director of Research for the School of Chemical Engineering. He has published many original papers and has more than 60 granted patents.
	David J Peters, Global Chocolate Development Group, Cadbury Schweppes David has worked for Cadbury for many years. He started in the R&D department of the UK Foods group with a BSc in Chemical Engineering and a fresh MSc in Biochemical Engineering and worked on jams, jellies, Christmas puddings and other products in what was the Cadbury Typhoo portfolio. Since then he has held a variety of mainly technical roles within Cadbury, apart from a five-year stint in production planning. His current position is in the global process development group, concerned with consolidating and expanding the Cadbury knowledge base in chocolate.
	Dr Pretima Titoria, Section Manager, Ingredients - Ingredients & Product Innovation, Leatherhead Food Research Pretima obtained her BSc in Food Technology at University of Reading, and her PhD in Biopolymer/Hydrocolloid Rheology at Cranfield University. Pretima continued to develop her skills in this area over several years while working at the Institute of Food Research, Norwich and at Dupont Cereal Innovation Centre, Cambridge. She joined Leatherhead in 2001 and leads several Member-funded and Confidential Contract Research projects, applying her expertise in using physico-chemical techniques to study biopolymer behaviour and applications in food and drink products. In addition, Pretima is responsible for Confidential Collaborative Initiatives for the Food Innovation Group; and is the Forum Liaison Officer for the Food Ingredients Forum at Leatherhead, which conducts research projects on the behalf of Leatherhead’s Members.
	David Bellamy, Environment Policy Manager, Food and Drink Federation David has worked at FDF on environment and sustainability issues for several years. After spending 15 years in the Federation’s Scientific and Regulatory Affairs Division, working both on environment and food safety issues, he joined the Sustainability and Competitiveness Division when this was created in late 2006. There he has been helping to develop and deliver FDF’s sustainability objectives, including its flagship brand for action on the environment, the Five- Fold Environmental Ambition, launched in October 2007.
	Kathy Groves, Principal Consultant, Leatherhead Food Research Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. She now manages the microscopy section within Food Innovation. Kathy has over 30 years' experience in the food microscopy field, covering research into a wide range of products including protein functionality, meat product quality, emulsions and confectionery products, and in addition product contamination. Kathy has presented many papers at international conferences, and is recognised as an expert in her field. She is a Fellow of the Royal Microscopical Society and has served on the electron microscopy committee. She is a member of the organising group of the Food Structure & Functionality division of the Association of Oil Chemists Society.
	Persis Subramaniam, Section Manager, Confectionery - Ingredients & Product Innovation, Leatherhead Food Research Persis graduated from the University of Strathclyde, UK, with a degree in Food Science and has a diploma from the Institute of Packaging. Following a short time working in the food industry, Persis joined Leatherhead Food Research in 1984. During her time at Leatherhead, Persis has been responsible for research and confidential work relating to confectionery, soft drinks and shelf-life testing of products.
	Annie Teoh, Senior Research Scientist, Leatherhead Food Research Annie is a Senior Research Scientist in the Food Innovation Group at Leatherhead Food Research. She obtained her BSc (Chemistry) and MSc (Food Science, 1st Class Honours) from the University of Auckland, NZ. At Leatherhead, Annie is working in research and confidential work relating to confectionery and beverages and is also involved with training on confectionery courses. Prior to joining Leatherhead, Annie has worked as a Food Technologist doing consultation work for the NZ food/drink industry, specialising in the development of wellness and functional foods/drinks, mainly looking at key dietary nutrients such as proteins, fats, carbohydrates, antioxidants and dietary fibres. Annie also has 3 years' experience in the starch/confectionery industries, in the application of ingredients such as starches, in the development of gelatine/starch-based jelly confectionery and in the characterisation of the products via physicochemical, microscopy and sensory evaluation.
	Dr Chanchal Narain, Sensory & Consumer Scientist, Leatherhead Food Research Chanchal is a member of Leatherhead's Sensory & Consumer department, and is the Forum Liaison Executive. Her role consists of working on a range of commercial and Forum Research projects. Prior to joining Leatherhead, Chanchal gained considerable experience within the dairy and coffee research sectors and within the food industry as a whole.

Samples for New Confectionery Products Exhibition (Expand/Collapse Details)

We welcome samples of new confectionery products for the exhibition which forms part of Food Innovation Forum Day. If your company has launched a new confectionery product anywhere in the world since April 2009, and you would like for it to be included in the exhibition, please contact Annie Teoh on E: ateoh@leatherheadfood.com or T: +44 (0)1372 822551. Samples need to be received by 16 April – only a small quantity would be required.

Location (Expand/Collapse Details)

Leatherhead Food Research is based in Leatherhead, Surrey, KT22 7RY, UK. All Forum Days take place at our facilities.

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Hotels (Expand/Collapse Details)

This list of hotels is provided for information only and does not represent Leatherhead's recommendations. Some offers are subject to availability or may be changed at the discretion of the hotel. Prices were correct as of February 2010 and should be confirmed when booking your accommodation.
	Ramada Hotel, East Horsley Set in the delightful Surrey countryside this charming Tudor style hotel is renowned for its excellent restaurant, serving both modern and traditional food. A 19th century oak beamed exterior conceals a wealth of modern facilities. "Each of the 87 bedrooms has an en-suite bathroom, colour satellite TV with pay per view movie channel, radio, hairdryer, trouser press and direct dial telephone with Internet connection, as well as tea and coffee making facilities." Rooms are available from GBP99 (+VAT) per room, bed and breakfast. Visit their site
	Travelodge Hotel, Leatherhead An alternative to the Ramada Hotel is the TRAVELODGE, Leatherhead from GBP35 per night, room only. Visit their site "At Travelodge, we provide everything you need for a comfortable night's sleep, whether you're on the road for business, or enjoying a city break with your family. Travelodge is adjacent to the Swan Shopping Centre. The hotel does not have a car park. Alternative parking is available at the Swan Centre Car Park - the hotel can provide a car parking pass but the guest must pay £5 for overnight parking at the machine."
	White Horse Hotel, Dorking Another alternative is the White Horse Hotel, Dorking. Leatherhead Food Research have an agreed rate of £98, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "This 3 star beautiful old coaching inn with its old oak beams, open log fires and inviting lounge has 78 en suite rooms and is located in Dorking. Ideal for visiting Dorking and the surrounding picturesque villages and Chessington World of Adventures.Easily accessible via the M25, Dorking train station is 5 minutes away. The hotel also features the Coach House Restaurant, Bar and Lounge and 7 conference and banqueting rooms for up to 60 people. Room service and parking available."
	Holiday Inn Chessington Another alternative is the Holiday Inn Chessington. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "The Holiday Inn London-Chessington is a contemporary design led hotel, located next to the Chessington World of Adventures. The hotel offers a vast choice of room types, from one-bedroom Executive Suites with views towards the landscaped Chessington park, to well-appointed and comfortable Standard business and leisure guest rooms. The hotel is host to the Langata Brasserie and Grill offering fresh, modern dishes in a truly unique setting, along with the Marula Bar & Lounge, providing light snacks and refreshments throughout the day, a great place to meet and relax. The Leisure Club offers guests an 18m indoor heated swimming pool and spa."
	Woodlands Park Hotel Another alternative is the Woodlands Park Hotel. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site "Woodlands Park Hotel near Leatherhead in Surrey was originally commissioned by English industrialist William Bryant, son of the founder of the match company Bryant and May. Built in 1885, the house was a modern marvel and one of the first in the UK to have electric light. Over a century on, the house remains as impressive as ever. Situated near to Cobham and within easy access of London, this luxury 57 bedroom hotel is set in beautifully landscaped grounds and gardens. Offering a range of Executive and Family bedrooms and suites, Woodlands Park has a range of bedrooms to suit everyone."

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Food Innovation Day - 12 May 2010
Please select one of the 3 afternoon sessions and a pilot plant session if required: Confectionary Ingredients Sensory
Pilot Plant visit: None 13h50 15h30
Nutrition Day - 23 June 2010
Food Safety Day - 29 September 2010

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