Successfully incorporating the latest technical developments, regulatory updates and consumer trends in natural colour and colour foodstuffs into your R&D strategies
Fi Conferences’ Advances in Natural Colour conference will directly address the challenges the F&B industry faces, allowing the successful incorporation of natural colour and colouring foodstuffs into their R&D and product reformulation.
Delegates from over 17 countries have registered so far from companies such as: Allied Biotech, Atlantic Industries, BASF, Capsugel, Chr. Hansen, Colorcon, Compass Foods, Cosun Food Technology Centre, D.D. Williamson, DSM, General Mills, GNT Group, Holland Ingredients, Kalsec, LycoRed, Marks and Spencer, Mars, ROHA, Sethness Roquette, Synthite Industries, The Hershey Company.
See the full delegate list
Don’t miss this opportunity to hear industry leaders discuss key topics including:
| • | Successfully incorporating natural colours into your product line: hear from Pepsi-Co, one of the world’s leading F&B companies, and assess the overall impact on R&D and innovation, cost and consumer acceptance
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| • | Understanding the challenges faced in controlling the stability of natural colour and colouring foodstuffs and how to overcome these and improve your product’s shelf life
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| • | Focusing on recent developments in blue and red natural colours and colouring foodstuffs that will allow more successful incorporation of these colours into your product line
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| • | Discussing the current and forecasted regulatory framework surrounding the use and labelling of colouring foodstuffs and the use of the term ‘Natural’ to prepare your R&D strategy in the short to medium term
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| • | Analysing the current market trends and consumer attitudes that are driving sales within Europe and globally - and the impact of this on your use of colour in your product line |
Plus, join us for a not-to-be-missed half day technical workshop on 10 February, which will address one of the most pressing technical challenges facing R&D, NPD and Innovation professionals: Stability. Hosted by Leeds University and one of the industry’s leading food research organisations, learn how to overcome the technical challenges of improving product stability when using natural colour.
