SEMINAR DEVELOPMENT AND INNOVATION IN FOOD & DRINKS INGREDIENTS AND EMULSIFIERS New Challenges, New Solutions**Last Call!!

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SEMINAR DEVELOPMENT AND INNOVATION IN FOOD & DRINKS  INGREDIENTS AND EMULSIFIERS New Challenges, New Solutions**Last Call!!

November 6.7 .8, 2019 Guadalajara MEXICO

 

The low rate of innovation and high rate of failure of new food products is a cause for concern. Whilst a wide range of product development process factors are known to influence product success and failure, these predictors are based almost exclusively upon investigations into ‘industrial’ rather than food products. Market and consumer knowledge and retailer involvement are key success factors in food product development.
This program offers strategic insights into a wide range of innovation challenges and opportunities. Specifically, you'll explore new approaches to aligning product development with corporate strategy, reinventing strategic innovation systems, assessing disruptive technologies, and bring leading-edge products to market.

FOOD SAFETY INTERNATIONAL NETWORK (FSIN) the leader solution provider to food safety and quality professionals brings the seminar imparted by Dr. Wayne Morley Internationally recognized consultant and trainer dedicated to innovation research and scientific consulting services in food and drinks products.


PROGRAM
ADDITIVES AND INGREDIENTS / November 6 

 

Additives and ingredients are crucial to the successful development of food and drink products. By understanding how and where to add these into your products, and what benefits they add, you can ensure a good quality end result.

Innovation in the additives and ingredients industry plays a key role in the development of successful new and reformulated products, so it is important to understand the main product trends driving ingredient choice. Key trends are health and natural/clean label – how can you meet these with the right ingredient choice, and how do you reformulate whilst keeping product taste, quality and shelf life?

 

Emulsions and Emulsifiers / November 7

Most foods contain oil or water, and many contain both, in which one is dispersed in the other in the form of an emulsion. The most common types are oil-in-water (O/W) and water-in-oil (W/O) emulsions, in which the oil or fat content can be as low at 1% or as high as 80%. In fact it has been said more than once that water itself can be described as a ‘fat-free emulsion’, at least to emulsion scientists!

Emulsion science is concerned with designing and controlling the properties of an oil/water interface – the layer of surface-active components that reside at the boundary between an oil phase and a water phase. Add in the complexity of an oil phase containing fat crystals, and a water phase containing gels and thickeners, and it is easy to see how complex emulsion science can be.

 

Product Development / November 8

Vital elements can be overlooked in the rush to get a new food or drink product to market. This course follows the whole product development process by covering the essential stages of getting a new product to the launching stage. This valuable day of training will demonstrate how the role of product development is key to the success of your business. Through practical workshops and interactive participation, delegates will work through the stages of product development through critical path evaluation then recipe formulation, sensory testing and trials, the HACCP process and labelling.

 

 




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