INTENSIVE PRACTICE SEMINAR
DEVELOPMENT AND INNOVATION IN FOOD & DRINKS INGREDIENTS & EMULSIFIERS
New Challenges, New Solutions

November 10 and 11, 2022

Mexico City

 

Time:
November 10, 8:30 – 17:30 hrs
November 11, 8:30 – 18:00 hrs.

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Description

Innovation, Technology and Trends

After an unprecedented 2021, 2022 is shaping up to be another exciting and unique year for the food and beverage industry, with significant consumer interest and pressure mounting for adventure and experience on one hand; and transparent and innovations in the food industry practices.
The business trends to follow economic indicators and consumer preferences are: plant-based, functional ingredients and consumer trends.

Innovation and technology are the keywords in the food development process to influence the success or failure of a product. The knowledge of consumers and retail participation as success factors in the development of food products. This seminar will provide you with some important tools so that you can better meet the innovation challenges and opportunities in your sector. Specifically, you’ll explore the approaches to aligning product development with corporate strategy, optimising the outputs from your innovation portfolio, and ultimately bringing leading-edge products to market.

FOOD SAFETY INTERNATIONAL NETWORK (FSIN) the leader solution provider to food safety and quality professionals and it’s food research and development area SENSILANCE give this practice seminar (face to face) by Dr. Wayne Morley Internationally recognized consultant and trainer dedicated to innovation research and scientific consulting services in food and drinks products.

 

Who Should Attend

R&D Director
Global Marketing
Product Sciences Manager
Applications Project Manager
Managing Director
Global Process & Product Development Specialist
President
Head of R&D
Head of Food Applications
Formulation Project Leader
Chief Scientist
Senior Development Manager
Head of Technical Marketing
General Manager
Group Head of Technical
Product Development Project Manager
Innovation Technologist
Technical Director
Innovation Manager
Head of Innovation & Development
Head of Flavour Chemistry

Instructor

WAYNE MORLEY Ph.D.

Wayne has a degree in Chemistry from Imperial College, London and a Ph. D. in Physical Chemistry from Salford University. He joined Leatherhead Food Research in June 2009 to manage the Food Innovation team following over 22 years in Unilever.

Wayne’s career started at Unilever Research at Colworth House where he worked on background emulsion science and the control of stability by emulsifier selection. He then moved to the Elmlea factory in Needham Market near Ipswich where he was responsible for the product development of UHT non- dairy creams. His next move was to Crawley to work on the product development of dressings products, including Hellmann’s mayonnaise, Colman’s mustard, and Amora ketchup. He then worked on savoury wet sauces in Crawley for a couple of years before returning to Colworth to lead the Drinks Packaging Group.

Wayne has 25 years’ experience of working with emulsified food products from concept development through to factory implementation, including innovation, cost saving, and trouble-shooting activities. He has led many technical projects and managed project portfolios.

Description

 

  • Additives and Ingredients
    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
    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
    Vital elements can be overlooked in the rush to get a new food or drink product to market. This half day introduces the product development process by covering the essential stages of getting a new product to the launching stage. The top 10 ‘rules’, gathered from over 20 years’ experience, will be valuable in helping delegates to prioritise their resources. These will be illustrated with some practical strategies for developing and reformulating foods for salt, fat and sugar reduction. There will also be an opportunity for delegates to share some product development and reformulation ideas in a practical session to end the course.

Content

 

DAY 1 -ADDITIVES AND INGREDIENTS

I. WELCOME AND INTRODUCTIONS
II. SUGARS AND SWEETENERS
III. GELS, THICKENERS AND STABILISING AGENTS
IV. OILS AND FATS
V. ANTIOXIDANTS AND PRESERVATIVES
VI. FLAVOURS,COLOURS,VITAMINS AND MINERALS
VII. GROUP EXERCISE-INGREDIENTS
Q & A

DAY 2 – EMULSIONS AND PRODUCT DEVELOPMENT

I. INTRODUCTION AND PRINCIPLES OF EMULSIFICATION
II. EMULSION TYPES: Oil-in-water (O/W)
III. EMULSION TYPES: MULTIPLE EMULSIONS
IV. PRACTICAL SESSION – MAKING EMULSIONS
V. THE PRODUCT DEVELOPMENT PROCESS
VI. SALT, FAT & SUGAR REDUCTION
VII. GROUP EXERCISE -REFORMULATION
Q & A

Fee includes:

  • 18 hrs. instruction
  • Simultaneous translation (english -spanish *Optional
  • Manual
  • Material’s practices
  • Coffee breaks
  • Lunch
  • Certificate

Program Price

950 USD + TAX %16 IVA | 50% off with our MEMBERSHIP FSIN 2022-23 $475 USD + 16% IVA

Early Bird Price (30% Off)

  • $665 USD +TAX 16% IVA (before October 20)

Deferred payment plan (5)

  • $190 USD +TAX 16% IVA (5 Payments)

 

LIMITED AVAILABILITY
All forms of payment are accepted

 

Contact: help@e-safefood.com

 

Call Center:
Tel: 52(33)3125-0068 | WAPP 52(33)3504-3611

Current Status
Not Enrolled
Price
$665 USD + Tax
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