Campden BRI Seminar
Snacks process & production: the challenge to deliver new baked snack products

Suite 33, NEC
Tuesday 19 April 2016
Event Director: Gary Tucker

Snacks are a popular component of the diet, addressing the needs of the modern way of life. The snack food sector is subject to the same pressures and challenges as the rest of the food industry, but is often subject to closer media scrutiny.

For those who missed the Snacks conference held at Campden BRI on May 2015, selected presentations have been included in this seminar, which will focus on aspects of snacks processing and production including:
• Diet and health
• Ingredient issues, both novel ingredients as well as ways of reducing salt and sugar
• Food safety aspects such as microorganism control and allergen management
• Snacks technology
Delegates will also be able to network with ingredient and equipment suppliers, snacks manufacturers, retailers and technical experts, and have the chance to talk privately with experts about issues of relevance to their company.

Who should attend?
Staff involved with the technical aspects of snacks production, Technical and R&D managers, Retailers and Food Service companies, ingredient, packaging and equipment companies supplying into the snacks sector.

Event director: Dr Gary Tucker

Members of Campden BRI: £250 + VAT
Non-members: £350 + VAT

Please register with Campden BRI for the seminar which will give you automatic access to the Food & Drink EXPO / Foodex. Group discounts available on request, contact Daphne Davies 

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.

08:45     Registration and arrival refreshments

09:15     Welcome and housekeeping
             Chairman’s introduction - Gary Tucker, Campden BRI

09:25     Current diet and health issues with baked snack products
              Fraser Courts, Campden BRI

10:05     Process-ingredient interactions in structured oat bars
             Charles Speirs, Campden BRI

10:45     Refreshment break and opportunity to view Food and Drink EXPO/Foodex

11:45     Challenges in validating the safety of oats for snack products
             Paul Young, PepsiCo

12:25      Validation of heat treatments for low water activity foods
              Rob Limburn, Campden BRI

13:05      Lunch and opportunity to view Food and Drink EXPO/Foodex

14:30      How a snacks manufacture addressed the acrylamide issue.
              Sterling Crew, Kolak Snack Foods Ltd

15:10      Imaging of structure development in aerated snack products
              Martin Whitworth, Campden BRI

15:50      Question and answer session and closing remarks