Free NPD clean label round table debate

Related tags New product development Nutrition Food manufacture

Free NPD clean label round table debate
Food Manufacture magazine is hosting its latest new product development(NPD) round table debate on November 6 on 'clean’ labelling.With many...

Food Manufacture magazine is hosting its latest new product development(NPD) round table debate on November 6 on 'clean’ labelling.

With many E-numbers or ingredients without consumer-friendly names nowbanned by the major supermarkets, the challenge of reducing salt, fat and sugar without compromising products' taste, texture or clean-label status has left many manufacturers stuck between a rock and a hard place.

So what's the solution? Banish those 'nasties' for good or encourage a more science-based approach to food marketing?

Join the debate at this free, invitation only, half-day event sponsored by Novation functional native starches from National Starch Food Innovation. This will be a unique opportunity for a select group of NPD managers, product developers and marketing managers to explore the challenges of creating foods with clean labels, followed by a buffet lunch.

Spaces are strictly limited to food manufacturers and FREE OF CHARGE!

If you would like to attend, please RSVP to Helen Law​ by October 20.

THE EVENT: - The great clean-label debate

DATE: November 6

TIME: 9.30am: Coffee and welcome10am-12.30pm: Discussion (includes coffee break)12.30-2pm Buffet lunch

LOCATION:Whittlebury Hall Hotel, Spa and Management Training CentreWhittleburyNear TowcesterNorthamptonshireNN12 8QH

CHAIRMAN:Dr Carrie Ruxton, dietician and health writer

AGENDA: We will address the following points:

1 - What is clean-label? Is there a clear definition, and do all retailers agree on what things they don't want on their ingredients lists and how to label those that they do?

2 - How difficult is it to make significant reductions in salt, fat and sugar when customers insist on using only 'store-cupboard' ingredients?

3 - Is it time for a more science-based approach to food sourcing andmarketing?

4 - How has the move towards more store cupboard ingredients affectedshelf-life, costs and food safety?

5 - How good are the 'clean-label' ingredients out there and what are some of the challenges associated with using them?

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