Identifying and managing the risks and challenges associated with introducing new ingredients and production processes will be the focus of a major one-day conference to be delivered by Campden BRI.
‘New ingredients, new processes: managing established risks’ is a free to attend event taking place on Tuesday 26 March at ExCel London as part of the IFE Manufacturing exhibition.
The event, which will be chaired by independent food safety consultant and Campden BRI board member Alec Kyriakides, will feature experts from Campden BRI (the UK’s leading food science and technology company), the British Frozen Food Federation (BFFF), Kerry Foods and Nomad Foods.
“Introducing new ingredients or processes inevitably comes with varying levels of risk. This event will bring together industry-leading experts whose knowledge will help producers anticipate and mitigate many of the challenges associated with developing new products,” said Kyriakides.
He added: “Speakers will share insights into food safety risk assessment, cost optimisation, labelling and will also take a deep-dive into the safety of plant -based foods.”
The event will also feature new research from Nomad Foods and the BFFF on the financial and environmental benefits of storing frozen food at higher temperatures than the current industry standard, whilst maintaining product safety and quality.
Kyriakides said: “The quest for new product development is getting more intense and with the adoption of new ingredients and production techniques, food manufacturers have to be alive to the associated risks and the conference will give them access to some of the latest insights and thinking on risk assessment and management.”
Places are limited and can be booked via the Campden BRI website at: https://www.campdenbri.co.uk/ife-manufacturing.php?utm_source=tradepress&utm_medium=pressrelease&utm_campaign=ifemanufacturing
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