| 08:00 | Registration and Refreshments |
| | |
| 09:00 | Opening remarks from the chair |
| | Gareth Edwards, Principal Consultant, Novel Foods |
| | |
| Natural Colour: Meeting Market Trends & Overcoming Regulatory Hurdles |
| | |
| 09:15 | Market analysis: Understanding current global trends around natural colour and colouring foodstuffs and their use within NPD and reformulation across multiple product lines |
| • | Examining the use of natural colours and colouring foodstuffs across food and beverage categories to reflect the continued trend towards clean labels |
| • | Assessing the use of colouring foodstuffs in new product development and how this trend is communicated to consumers |
| • | Identifying key international markets for natural colours and colouring foodstuffs and highlighting regional differences in their use in different product categories |
| • | Understanding how F&B colour can impact consumer purchasing – what do consumers want to see and how has this developed specific to colour? |
| | Lu Ann Williams, Head of Research, Innova Market Insights |
| | |
| 09:45 | Assessing legislative and regulatory guidelines around the use of the word ‘natural’ in the F&B industry in Europe |
| • | Clarifying the ambiguity around the use of the word ‘natural’ in food labelling in Europe |
| • | Understanding the current regulatory guidelines for the use of ‘natural’ to establish where the boundaries lie |
| • | Forecasting changes to regulatory guidelines governing the use of ‘natural’ in food colourings and establishing the potential impact on the F&B industry |
| | Sebastian Romero Melchor, Managing Partner, Food Law Consultants |
| | |
| 11:00 | Morning refreshments |
| | |
| 11:30 | Natural colour & colouring foodstuffs - Successfully navigating through an uncertain regulatory environment and preparing for future legislation |
| • | Outlining the current regulatory framework governing the use of natural colours, caramel and colouring foodstuffs in key global markets including the EU, the US and Asia |
| • | Comparing the accepted use of language across different markets to understand the limitations placed on your products by legislation |
| • | Examining the decision tree of colouring foodstuffs and additives within Europe and discussing the timeline and expected guidance from the European Commission on the classification of food extracts with colouring properties |
| | Jennifer Guild, Global Food Science and Regulatory Manager, D.D. Williamson |
| | |
| Putting Colour into Practice: Overcoming Reformulation Limitations |
| | |
| 12:10 | Case study: Successfully incorporating natural colour into your product line |
| • | Discussing the continued clean label trend as a driver for incorporating natural colour, and the impact of this on R&D and innovation |
| • | Examining the cost benefit of using colouring foodstuffs versus natural colouring |
| • | Understanding the technical issues that must be overcome when reformulating with natural colours within a specific product range - what are the limitations of today’s natural colours? |
| • | Assessing the impact of regulatory ambiguity on NPD around natural colour products and successfully working within accepted guidelines |
| | Dr. Cathy Culver, Senior Principal Scientist, Pepsi-Cola Company |
| | |
| 12:50 | Lunch & Networking |
| | |
| 14:00 | Panel Discussion: Successfully selecting the right natural colour solution for your product line: driving innovation versus working with what is available |
| • | Understanding the limitations that certain matrices, pH levels and pasteurisation provide to the use of natural colour – what works and what doesn’t? |
| • | Considering the available ‘natural’ colours and colouring foodstuffs on the market – establishing the need for innovation in natural colours and colouring foodstuffs versus working with what is available |
| • | Examining the latest in colour solutions from leading suppliers and the technical advantages of these over those currently available to R&D professionals – how far have we come? |
| • | Discussing the future of colour within the F&B industry: what are the obstacles to innovation that must be overcome and what is the next step in colouring our food and beverages? |
| | Dr. Cathy Culver, Senior Principal Scientist, Pepsi-Cola Company
Professor Derek Stewart, Head of Enhancing Crop Productivity and Utilisation, The James Hutton Institute & Chair for Food Chemistry, Heriot Watt University |
| | |
| Outlining Technical Solutions to ‘Natural’ Colour Challenges |
| | |
| 14:40 | ‘Blue’ Focus: Understanding the advances in natural blue and blue colouring foodstuff and the opportunities available to the European market |
| • | Understanding the technical challenges of existing natural and colouring foodstuffs options for blue and the need for further R&D within the industry |
| • | Discussing the technical properties of new blue colour options from Naturex, their stability and opportunities for use in different matrices |
| • | Examining the future of blue colouring foodstuffs from the position of a leading supplier – what are the limitations of working with natural blue? |
| | Lionel Lesegretain, NAT Color™ Business Manager, NATUREX |
| | |
| 15:10 | Afternoon refreshments |
| | |
| 15:30 | ‘Red’ Focus: Examining alternatives to Carmine on the market and identifying opportunities for inclusion in your product lines |
| • | Understanding the key challenges facing the use of carmine – from cost to public acceptance |
| • | Assessing formulation advances to deliver alternate red colouring solutions as a cost neutral carmine alternative |
| • | Exploring Lycopene as a natural, vegetarian ‘red’ food colour |
| • | Understanding innovations in Lycopene formulations to deliver carmine equivalent shades in application |
| • | Identifying how carmine alternatives can be successfully used in a range of global food and beverage applications |
| | Dr Andrew Kendrick FIFST CSci, International Technical Development Manager, LycoRed Limited |
| | |
| 16:00 | Exploring further options available for natural red colour and colouring foodstuffs – providing practical solutions to industry requirements from an academic perspective |
| • | Understanding the competitors for delivering red via the natural chemistry toolbox - what is achievable to maintain a naturally derived deeper, longer lasting and natural looking red? |
| • | Uncovering advances in natural red chemistry: do you take what you get or prescribe what you want and can we exploit current activities in plant breeding to deliver novel and stable colour? |
| | Professor Derek Stewart, Head of Enhancing Crop Productivity and Utilisation, The James Hutton Institute & Chair for Food Chemistry, Heriot Watt University |
| | |
| 16:30 | Stability Spotlight: Overcoming the difficulties faced in ensuring stability of natural colours in your product line |
| • | Understanding the stability challenges posed by natural colours |
| • | Identifying ways of testing colour stability under accelerated storage conditions |
| • | Developing predictive models for the stability of natural colours within specific matrices |
| | Dr. Wayne Morley, Head of Food Innovation, Leatherhead Food Research |
| | |
| 17:10 | Closing remarks from the chair and close of conference |
| | |
| 17.15 | Drinks Reception hosted by |
| |  |
