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Insects on a plate at food innovation conference

By Mike Stones+

18-Jan-2016
Last updated on 18-Jan-2016 at 15:30 GMT2016-01-18T15:30:58Z

Crunchy insects anyone? How best to put them on a plate will be one of the subjects under discussion at our innovation conference
Crunchy insects anyone? How best to put them on a plate will be one of the subjects under discussion at our innovation conference

Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-­day innovation conference – New Frontiers in Food and Drink 2016  –  in central London on Thursday March 17.

Leading insect expert professor Arnold van Huis, tropical entomologist, Wageningen University in the Netherlands will probe the use of insects in the food chain.

His presentation will follow the ruling from the European Food Standards Agency (EFSA) last autumn that edible insects posed no special risks to human health – when consumed directly or used as stock feed.

Non­-processed insects

Non-­processed insects, fed with approved feed materials, pose no special microbiological hazards above those associated with other non-processed protein sources, concluded EFSA.

The EFSA scientists ruled: “When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other non-­processed sources of protein of animal origin.”

To hear the latest on using insects as human food, book your place at our innovation conference, taking advantage of our early bird ticket price offer , which runs until the end of this month.

The contribution of 3D printing to the food industry will be addressed by food technology author Michael Petch. His presentation will be titled: What role for 3D printing in food?

3D printing

Petch is the author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat.

The potential of personalised nutrition to contribution to the food and drink industry will be the subject of a presentation from Professor John Mathers, director of human nutrition, Newcastle University.

Read the full conference programme below.

To be chaired by Steve Osborn, principal consultant, food and beverage at the Aurora Ceres Partnership, the event will provide key scientific, technical and business insights for new product development (NPD) managers and executives, business development managers, food technologists, marketing managers, development chefs and ingredient manufacturers and retailers.

The early­ bird ticket rate of £361 + VAT per person is available for bookings made before January 31. From February the rate will be £425 + VAT per person.

The conference is sponsored by Lloyds Bank and legal firm Roythornes.

More information about the conference is available here .

New Frontiers in Food and Drink 2016

SESSION 1 Identifying tomorrow's ground-breaking new products

08:30 Registration and refreshments

09:00 Welcome and opening remarks by chairman, Steve Osborn

09.10 Combining culinary science with technology: keynote speaker: Stefan Cosser, Food Innovation Solutions

09:40 Crowdsourcing: tapping into global intelligence: Julian Coleman, global business director at Eyeka

10:10 What’s hot on the horizon: David Jago, director of innovation and insight, Mintel

10:40 What’s getting in the way of progress?: Claire Nuttall, The Brand Incubator

11:10 COFFEE (20mins)

SESSION 2: Getting personal about NPD

11:30 Personalised nutrition: Professor John Mathers, director of human nutrition, Newcastle University

11:50 How neuroscience is changing food design: Professor Barry Smith, University of London

12:10 Tackling obesity through satiety: Professor Gary Frost, Imperial College, London

12:30 PANEL DEBATE involving all speakers from morning sessions, chaired by Steve Osborn

 

13:00 LUNCH (1hour)

 

SESSION 3: Targeting new markets

14:00 Product fortification: professor Judy Buttriss, director general, British Nutrition Foundation

14:20 Healthy and safe reformulation: Dr Peter Wareing, principle food safety advisor, Leatherhead Food Research

14:40 Insects in the food chain: Professor Arnold van Huis, tropical entomologist, Wageningen University

15:00 COFFEE (20 mins)

SESSION 4: Achieving success in new markets

15:20 What role for 3D printing in food?: Michael Petch, author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat

15:40 Health and wellness: meeting special dietary needs: Elizabeth Jones, founder, On the Menu

16:00 Selling direct to the consumer: Tom Carroll, supply chain director, Graze

16:20 Closing remarks

16:30 Conference closes

Book your place at New Frontiers in Food and Drink here .

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