09.00 Registration and refreshments
09.30 Opening remarks from the chair
Dr. Ronald Visschers, Program Manager ‘Efficient development and production of high-quality food’, TNO (Netherlands Organization for Applied Scientific Research)
09.40 Keynote: Evaluating the current clean label market in Europe and scope for growth
• Considering what clean label really means in the context of broader ‘natural’ and ‘nutrition’ trends
• Understanding the monetary value of the clean label market and the key geographical areas for growth
• Assessing the biggest clean label wins – What does success look like? Where are companies struggling?
• Understanding the shift towards emphasising the positive attributes of foods rather than simply ‘no additives’ – Using marketing messages that appeal to consumer perception
David Jago, Director of Trends & Innovation, Mintel
10.15 Briefing: Understanding consumer perceptions of clean label
• Summarising consumer insight into main food & drink trends
• Examining what consumers are looking for and what motivates their decision-making
• Understanding consumer perceptions of what is ‘natural’, ‘unprocessed’ or ‘clean’
• Identifying key markets and growth areas for clean label products
• Exploring case studies of clean label replacements
Nicole Patterson, Principal Consumer Analyst, Leatherhead Food Research
10.45 Briefing: Clean label regulation and legislation in 2011 and beyond
• Dealing with a lack of clarity – What does clean label mean in legal terms?
• What can and can’t be put on a clean label?
• Reviewing guidance around flavourings and colourings – What can be listed and how?
• Understanding current regulation and considering consumer perception of processing aids
• Recognising the legal complexities of making natural claims
• Horizon-scanning – What may change in the next year?
Richard Wood, Regulatory Affairs Manager representing Biscuit, Cake, Chocolate and Confectionery Sector Group (BCCC) of the Food and Drink Federation
11.20 Morning refreshments
11.45 Understanding and utilising clean label ingredients in food product development
• Applying natural preservation
• Exploring sodium reduction approaches in food whilst delivering clean labeling
• Addressing consumer perception and communication on clean label ingredients
Edwin Bontenbal, Marketing Director, Purac
12.10 Facilitated discussion: Achieving clean label in practice – developing a successful business strategy, technical approach and marketing plan
Delegates can select to join one of the following roundtable groups:
A. Strategy – Identifying products, categories and markets to focus on
Facilitator: Dr. Ronald Visschers, Program Manager ‘Efficient development and production of high-quality food’, TNO (Netherlands Organization for Applied Scientific Research)
B. Approach – Identifying the most pressing scientific challenges and potential solutions
Facilitator: Aaron K. Edwards, Director - Global Wholesome Ingredients Business, National Starch Food Innovation
C. Marketing – Identifying suitable approaches to communicating with target consumers
Facilitator:James Arnold, Marketing Director, Premier Foods
12.40 Feedback from the roundtable discussions – The priorities that have been identified
12.55 Lunch
14.00 Streamed sessions
| | TECHNICAL INNOVATION | MARKETING |
| 14.00 | Exploring the challenges around replacing ingredients with high functionality
• Understanding what can be put onto the product label and what consumers want to see
• Identifying specific applications that are most challenging and potential solutions available
• Replacing texturisers including emulsifiers, gums and hydrocolloids
• Overcoming problems with altered taste, colour, safety or shelf-life
• Evaluating the range of raw materials available to develop clean label products
Dr. Yadunandan L. Dar, Senior Manager, Applications National Starch Food Innovation | Building your brand to be trusted as a provider of natural and healthy products
• Evaluating the root cause of consumer demand for clean label - food scandals, media attention and perceptions of naturalness
• Developing a strategic response and more effectively communicating with target consumers
• Considering the different marketing requirements of new product development versus reformulation
• Identifying the most challenging categories and developing key messages
James Arnold, Marketing Director, Premier Foods |
| 14.35 | Case study: Evaluating the technical challenge of reducing sugar
• Offering a clean label and reduced calorie product – Our approach and techniques used
• Evaluating natural sweetening options
• Overcoming the impact on taste and sugar mass – Potential solutions
• Applying lessons learned to the challenges of reducing or removing other ingredient types
Dr. Anneke Martin, Senior Scientist, TNO (Netherlands Organization for Applied Scientific Research
| Case Study: Developing a clean label B2B proposition
• Responding to what consumers want and the challenges manufacturers face in delivering cleaner labels
• Effectively communicating a clean label B2B proposition
• Understanding the importance of ensuring there is no compromise on taste
• Developing clean label ingredients and building a future innovation pipeline to support customers
Mark Robinson, Global Marketing Manager, Fonterra Ingredients. |
| 15.10 | Question & answer panel | Question & answer panel |
15.30 Afternoon refreshments
15.50 Case study: Developing clean label ready meals - How we're doing it
• Understanding how are we are responding to the demand for clean label
• Clarifying our technical approach to clean label – What ideas and techniques were tried
• Evaluating the solutions that have been developed
• Considering the implications on safety, stability and shelf-life
• Examining how the product has been marketed and the response
16.25 Case study: Replacing functional ingredients in bread products - How we’re doing it
• Understanding how are we are responding to the demand for clean label
• Clarifying our technical approach to clean label – What ideas and techniques were tried
• Evaluating the solutions that have been developed
• Considering the implications on stability and shelf-life
• Considering cost and legislation issues
Dr Sarab Sahi, Principal Research Officer - Baking & Cereal Processing Department, Campden BRI
16.50 Closing remarks from the chair
17.15 Conference close
