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SEMINAR ONE – INNOVATIONS IN INGREDIENTS
MONDAY 3 OCTOBER 2011
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| 10:00 |
Opening remarks from the Chair |
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Roy Silva,
Technical Consultant
Product Development and Technical Marketing, USA |
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INTERNATIONAL INGREDIENTS |
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| 10:05 |
Outlining the latest range of cost-effective ingredients available in international markets to increase and enhance F&B product categories in India |
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- Identifying the latest developments in ingredients that are most suited to Indian consumer needs
- Evaluating the low-cost high-performance natural ingredients available to drive product innovation across multiple categories
- Determining the various ingredients which perform key functionalities including increasing shelf life and maintaining colour and flavour
- Establishing the science behind these ingredients to minimise challenges in the R&D stages
- Overcoming the challenges surrounding regulation and marketing specific to the Indian market to increase the mass take-up of these ingredients
- Exploring the latest innovations in ingredients in the areas of bakery, dairy and confectionery
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Rekha Singhal,
Professor of Food Technology
Institute of Chemical Technology (ICT) |
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Asha Kembhavi,
Consultant
Novozymes Connect & Innovate |
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EMULSIFIERS |
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| 10:40 |
Mapping out the latest science behind emulsifiers to identify new application areas in Indian F&B product categories |
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- Reviewing global trends in the technical development and practical application of emulsifiers and understanding how Indian food companies may capitalise on these opportunities
- Identifying the latest innovations in emulsifiers and analysing the science behind them to determine their potential use in Indian F&B products
- Establishing the various roles and benefits of emulsifiers including their use as emulsion stabilisers, shelf life extender, fat replacement
- Optimising food texture and eating qualities
- Identifying application potential in product development R&D to overcome the technical challenges associated with emulsifiers in F&B development
- Examining the wide range of new applications areas for emulsifiers in baked goods like bread, cakes and cookies, and also in ice cream, confectionery and coffee whiteners to enhance product development
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Roy Silva,
Technical Consultant
Product Development and Technical Marketing,USA |
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| 11:15 |
Morning refreshments and networking |
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TRADITIONAL INGREDIENTS |
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| 11:35 |
Understanding the latest applications of traditional ingredients and spices to drive the consumer take-up of processed F&B products |
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- Outlining how the changing economic environment is impacting on lifestyles and altering Indian consumer consumption patterns for traditional ingredients and spices
- Exploring new application areas for spices, herbs and other traditional ingredients in existing F&B categories
- Overcoming the technical challenges surrounding taste and stability to increase the application of these ingredients to gain wider consumer acceptance
- Determining how the nutraceutical-rich ingredients can be leveraged to manage lifestyle diseases and highlighting the scientific data to support these health claims
- Evaluating the potential for international take-up of F&B products containing spices, herbs and other traditional ingredients to drive exports
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V Sasheendran,
General Manager
Specialty Product Division, Kancor |
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Srinivas P,
Head, Plantation Products, Spices & Flavour Technology
Central Food Technological Research Institute (CFTRI) |
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PANEL DISCUSSION |
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| 12:10 |
Leveraging the latest innovative ingredients to drive the development of value-added F&B products which reduce the incidence of lifestyle diseases in India |
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Establishing the rate at which lifestyle diseases such as CVD and high blood pressure are increasing in India
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Estimating the size of the diabetic population in India and quantifying the rate at which this is likely to grow to forecast the potential market for diabetic F&B products
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Determining the most effective ingredients and F&B products currently in the market for the prevention of diabetes and other lifestyle diseases prevalent in India
- Analysing the latest scientific findings in ingredients to manage these diseases effectively
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Clarifying and effectively communicating health claims to consumers to ensure the mass take-up of value-added F&B products
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Identifying the latest ingredients and new application areas to drive new product development in existing categories such as bakery and dairy to manage these diseases and meet the needs of the Indian population
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Rakesh Tuli,
Executive Director
National Agri-Food Biotechnology Institute (NABI) |
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Roy Silva,
Technical Consultant
Product Development and Technical Marketing , USA |
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V Sasheendran,
General Manager
Specialty Product Division, Kancor |
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Asha Kembhavi,
Consultant
Novozymes Connect & Innovate |
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Rekha Singhal,
Professor of Food Technology
Institute of Chemical Technology (ICT) |
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| 12:50 |
Closing remarks from the Chair |
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| 13:00 |
Networking lunch and end of Seminar One |
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