08.00 Registration and refreshments
09.00 Opening remarks from the chair
Cindy Beeren, Head of Sensory & Consumer Science, Leatherhead Food Research
09.10 Keynote address: Flavour regulation in Europe and the classification of flavours
• Overview of the key tenets of the legislation
• Safety concerns with specific flavours eg. smoky flavours
• New labelling requirements, and how they will support customer understanding and safety
• Clarifying how the legislation will be (and is being) applied
Klaus-Dieter Jany, Chair of the CEF Panel, EFSA
09.50 Analysis: How flavour trends are driving growth in the market
• Identifying and interpreting the megatrends that are driving consumer demand
- health and naturalness
- sustainability
- convenience
- multisensory consumer experience
- simplicity and individualism
• Natural flavour trends
- what does your customer perceive as natural?
- natural vs. nature identical?
• Emerging flavours – extreme, exotic, authentic – what’s next?
Steve Rice, Director, RTS Resource
10.20 Analysis: Consumer trends
• How demand for nutritional and healthy products is driving growth in the flavours market
• Does the average consumer understand flavours? Is sufficient information available?
• Key features of the flavours market
- the development of exotic new flavours
- novel combinations of traditional flavours
- new technologies and delivery systems
• To what extent has R&D investment kept pace with demand? Is further R&D investment expected or required? In what areas is innovation required?
• Examining how manufacturers can collaborate with raw material providers to gain a competitive edge
• New markets for flavours – Eastern Europe, Middle East, Asia
Elena Groothuizen, Market Analyst, Innova Market Insights BV
10.50 Morning break for refreshments and networking
11.20 Developing sugar substitute products that will convince the modern consumer
•Why is the consumer difficult to win over when it comes to sugar substitutes?
•What are the technical challenges involved in formulating with sugar substitute products?
•How have the new regulations impacted on the use of flavourings?
Dr. Peter de Kok, Principal Scientist Flavour, NIZO FOOD RESEARCH
12.00 Texture modifications for controlled flavour release
• Common methods for modifying the texture of foods
• Incorporation of flavours into the microstructure of foods
• Food structure breakdown and release of flavour
Dr Wayne Morley, Head of Food Innovation, LEATHERHEAD FOOD RESEARCH
12.40 Lunch
13.40 Overcoming the challenges of natural flavourings in your product formulations
• Quality and batch integrity
• Sustainability of supply
• Cost of natural ingredients
• Developing natural flavour systems for clean label applications
• Successful techniques for the extraction of natural products eg. citrus, vanilla, plant materials
Dr Ian Fisk, Lecturer in Food Chemistry, Dept of Food Science, UNIVERSITY OF NOTTINGHAM
14.20 Taking advantage of the latest encapsulation technologies
• The encapsulation printer
• printing, drying, liquid screen printing
• Taste masking in fortified foods
• the case of iron fortification
• Encapsulation by mild processing for labile flavours
• SHS, sorption
Dr Maurits Burgering, Senior Scientist, TNO
15.00 Afternoon break for refreshments and networking
15.30 Innovating the flavours R&D pipeline: Molecular dissection of potato flavour characteristics
Potato tuber flavour is a major consideration in consumer preference but is a difficult trait to assess quantitatively. Increasing our understanding of the molecular basis of this important quality trait will help us to make improvements in potato germplasm. Potato flavour perception is complex and results from the interaction of both volatile and non-volatile compounds. This is further complicated because storage conditions and cooking treatments have a major impact on the levels and type of flavour compounds present.
Dr Wayne Morris, Senior Research Scientist, SCOTTISH CROP RESEARCH INSTITUTE (SCRI)
16.10 Panel: R&D innovation
• To what extent is industry consolidation a threat to innovation?
• Replacing salt
• how far are we away from finding a viable replacement for salt?
• why is it so hard to replicate the characteristics of salt?
• what are the safety and health concerns for salt substitutes?
• Sugar substitutes
• is the consumer convinced?
• Fat substitutes – Developing fry-flavours without the fattening agents
• Finding ways of reducing MSG (monosodium glutamate) in flavourings used for savoury applications
• Finding the right flavour for each consumer; learnings from the tea and coffee sector
• The challenge for flavour houses: Creating flavourings that allow manufacturers to produce foods and beverages that are low in sugar, fat or salt without sacrificing taste
Panellists:
Johan Sanders, Innovation Director, SARA LEE
Dr Ian Fisk, Lecturer in Food Chemistry, Dept of Food Science, UNIVERSITY OF NOTTINGHAM
Dr Wayne Morley, Head of Food Innovation, LEATHERHEAD FOOD RESEARCH
17.10 Closing remarks from the chair
17.20 End of conference
