TUESDAY 13 OCTOBER, LIVE WEBCASTS
|15.00 - 15.30||
Kalsec: enhancing protein - explore trends in animal and plant-based protein for 2021
Discover the latest trends and innovation in the protein category and what we expect to see as we head into 2021. This session will cover trends for both animal- and plant-based proteins with Kalsec’s protein sector specialist.
Gareth Jones, Protein Sector Specialist, Kalsec Europe
Dr. Poulson Joseph, Director of Food Protection and Protein Innovation, Kalsec
|15.15 - 15.45||
Azelis: reducing the global footprint of sourcing food ingredients
If sustainable, ethically sourced ingredients are important to your business join this essential session.
Azelis has a growing reputation as the speciality food and health distribution partner with a strong commitment to Corporate Social Responsibility. The recently published Sustainability Report demonstrates our commitment and ambitions. Join us to learn about the progress made by our people and our Principals Partners, our plans for the future, and the benefits for you and your customers.
Joe Yeates, Business Manager Food and Health UK, Azelis
Alie Coppolella, Market Manager Food and Health, Azelis
|15.30 - 16.00||
AAK: a new approach to make new vegan products or existing products suitable for vegans
The demand for Vegan products (both new and Vegan versions of existing products) continues to rapidly increase but has multiple development challenges. The challenge might be to improve the taste and succulence of meat substitute ingredients such as soy, tofu, paneer, chick pea, pea protein etc as used in sausage rolls, pasties, ready meals or snacks. Or the challenge might be to remove Dairy ingredients or Egg from cakes, cookie or sauce recipes.
The eating experience of a vegan product is about taste, texture and appearance which cannot be fully accomplished without the correct fat system to release succulence and deliver flavour as a meat or dairy based product would.
AAK is the most diverse supplier of plant based fat and oil technologies to the UK food industry including for pastry, cakes, cookies, and meals
AAK oil technology has already been instrumental in highly successful Vegan product launches in the UK and a range of new easy to use systems have now been developed
Dr Kaly Chatakondu, Commercial Director - Food Ingredients, AAK
Gary Hughes, Head of Industrial Customer Innovation, AAK
|15.45 - 16.15||
Kreglinger (with Salt of the Earth): food manufacturers can balance consumer demands for taste and health with the right kind of clean-label flavor enhancement
As consumers seek foods with more natural ingredients and reduced sugar, fat and sodium, they are taking a closer look at the ingredient labels for the products they purchase; this is leading to do a burgeoning preference for “clean-label” products.
However, consumers are not necessarily willing to forgo craveable and flavourful foods in pursuit of healthier options. With Mediterranean Umami, food and beverage manufacturers have the opportunity to satisfy this desire while reducing sodium.
Based upon natural plant extracts, Mediterranean Umami was designed to significantly reduce sodium and enhance flavour.
This roundtable will explore how Mediterranean Umami can help food manufacturers meet goals for tastier and healthier foods, especially in savoury snacks, meats and plant-based products.
David Hart, Kreglinger
Scott D'Eath, Kreglinger
|16.00 - 16.30||
GNT: why colour and its source matters in plant based innovation
The plant-based food revolution is in full swing, driven by rising consumer interest in nutrition, sustainability and ethics. But with plant-based going mainstream, and the market becoming competitive, the pressure is on manufacturers to ensure their products look appetizing. Join us for this roundtable session to explore how food colours sourced from plants are the perfect choice for increasing product appeal while remaining true to the values of the plant-based movement.
Steven Taylor, Technical Sales, GNT
|16.15 - 16.45||
Univar Solutions: meet us for Pizza and Pasta! New recipe concepts and the key ingredient for a gluten free pizza base, high protein pasta, and macaroni cheese that’s nutritious clean and value engineered.
Like all great Italian meal occasions we’ll sit around the table to discuss a love of food - but sadly not share a good wine. We will explain how we developed our Italian inspired menu that we intended to share at the live event. We’ll explore the journey of the Gluten free pizza from concept to restaurant menu, how we satisfied the specific nutritional needs a more nutrition aware consumer demands from our functional portfolio and how we did it while adding value instead of cost.
Paul Harvey, Commercial Manager EMEA – Food Ingredients, Univar Solutions
Mark Ahern, Technical & Commercial Manager EMEA, Univar Solutions