DAY ONE – 25 February 2010
08.00 Registration and refreshments
09.00 Opening remarks from the chair
Prof Bronek Wedzicha, Professor of Food Science, School of Food Science & Nutrition, University of Leeds
09.10 Following the consumer: How consumer demand is driving developments in naturals
- Consumer concerns and behaviour through the recession
- Retail responses
- Manufacturer responses
- NPD megatrends
- the ethical consumer
- the need for ‘natural’
Jonathan Banks, Business Insight Director, The Nielsen Company
09.40 The growth of natural colours in Nestlé confectionery
- The development of non-artificial colours for Smarties
- The technical challenges of using food colourings in confectionery
- Communication to the consumer
Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre, York
10.25 Morning break for refreshments
10.55 Application of natural colours in a soft drink formulation
- Achieving a specific formulation to address the chemical reactivity and lipophilic nature of natural pigments
- emulsion
- encapsulation
- resistance to oxidation, fading and browning - Betacarotene in soft drinks – light, heat and pH stability
- Impact of the formulation on unit cost
Prof Bronek Wedzicha, Professor of Food Science, School of Food Science & Nutrition, University of Leeds
11.40 Case study: Natural colours and soft drinks – made for each other?
- What’s so special about soft drinks?
- What is the purpose of colour in a soft drink? Why use natural?
- Natural vs. nature identical
- Tchnical issues – shelf life of colour, impact of processing, reduction to protect colour, environmental impact, flavour implications
- Impact of packaging
- Smart ingredient choice; smart processing; smart packaging
- Opportunities in terms of synergies with other ingredients
- water soluble vitamins and anthocyanins
- oil soluble vitamins and carotenoids - The benefits for Britvic: on trend, corporate image, vitamins and minerals for children
Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
12.25 Regulatory update on EU legislation on food additives related to colours and the use of colours by the F&B industry
- Labelling requirements and permitted terminology
- How does the Regulation on food additives impact on application of nanotechnology to food colour?
- Foodstuffs legislation – what the food colour scientist needs to know
- Timeframes for additional legislation and implementation in specific markets
- Update on the review of the safety of colours, including those tested in the Southampton study
Gareth Edwards, Gareth Edwards Consultancy
13.10 Lunch
Delegates can choose to attend two of the following workshops.
| 14.15 | Anthocyanins: Developing their potential as natural food colourants by improving their production, stability, colour and health-promoting properties Prof. Cathie Martin, Group Leader, Department Metabolic Biology, John Innes Centre |
Measurement of food colour and appearance Dr. Martin Whitworth, Cereals and Milling Science Manager, Campden BRI |
| 15.00 | Prediction of natural colour stability in products Persis Subramaniam, Project Manager –Products Development & Annie Teoh, Senior Scientist, Leatherhead Food Research |
Recovery of natural food colorants from by-products of food processing and evaluation of anthocyanin stability upon processing and storage Prof. Dietmar Kammerer, Institute of Food Science and Biotechnology, Hohenheim University (co-author, Prof. Reinhold Carle) |
15.45 Afternoon break for refreshments
16.15 Roundtables – Delegates can choose to join one of the following colour-specific roundtable discussion sessions:
A Blue
|
B. Red
Moderator: Prof. Cathie Martin, Group Leader, Department Metabolic Biology, John Innes Centre
|
C. Green
Moderator: Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd
|
17.00 End of day one
DAY TWO – Friday 26 February 2010
08.30 Registration and refreshments
09.00 Nanodelivery of natural hydrophobic ingredients
Hydrophobic natural pigments such as beta-carotenes or oleoresins cannot be used in their native form as colorants in water-based foods due to their low water solubility. Instead, synthetic water-soluble colorants are used to insure a uniform color of the food. Natural colorants are considerably less stable, and more expensive than synthetic colorants, which is another important hurdle toward using natural pigments in food. It is therefore necessary to entrap natural colorants into structures that would 1. improve the pigment solubility in water and 2. protect the color from degradation as a function of time. The goal of the workshop is to describe various nanoscale systems (e.g. emulsions, hydrocolloid or protein encapsulation systems) available for delivery of lipophilic natural pigments in food and to discuss the challenges, as well as promises that nanotechnology holds in the area of encapsulation and delivery of natural lipophilic colorants to foods.
Cristina Sabliov, Associate Professor, Biological & Agricultural Engineering Dept, Louisiana State University Agricultual Center
10.30 Morning break for refreshments
11.00 Examining the functional qualities of established and emerging natural food colourings
Although polyphenol-rich ingredients have been used to impart colour and potential health benefits, there is very little known about the way these ingredients interact with other nutrients in food products and affect their functionality. The aim of the workshop is to
- Explore the effect of polyphenol-rich ingredients like tea, cocoa and anthocyanin-rich berries on the gelation, foaming and emulsification properties of proteins such as milk whey and egg albumen
- Evaluate the role of natural colours as antioxidants in foods containing polyunsaturated lipids
- Analyse the potential health benefits of natural ingredients used to provide colour to foods
Prof Nazlin Howell, Professor of Food Biochemistry, University of Surrey
12.30 Close of conference
