Capturing a Growing Market - Developing exciting new products for consumers choosing a plant based diet

Capturing a Growing Market - Developing exciting new products for consumers choosing a plant based diet – challenges and opportunities. A one-day workshop brought to you by the University Partners and Associates of the AgriFood Training Partnership.

September 12th 2019 - University of Nottingham Sutton Bonington Campus, Leicestershire, LE12 5RD.

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Registration Fee

£50.00 - Book online now - https://store.rdg.ac/2vCza7e.

Event Background

Lifestyle changes, ethical choices and environmental concerns have driven a huge demand for plant and vegan based products in the UK over the last two years.  According to Mintel, in January of this year, the UK overtook Germany as the leading country for development of vegan food products. One in six (16%) food products launched in the UK in 2018 had a vegan/no animal ingredients claim, doubling from just 8% in 2015. Overall, one in ten (9%) food products launched in Europe in 2018 had a vegan/no animal ingredients claim, doubling from 5% in 2015. One in three (34%) British meat eaters reduced their meat consumption in the six months to July 2018 following a flexitarian approach, up from 28% who had done so in 2017.

To address the challenges associated with developing vegan products, the AFTP invites you to join us for a one-day workshop in September at the University of Nottingham's Sutton Bonington campus. Hear from leading experts and meet colleagues from industry. Places are limited and can be booked and paid for online. 

Programme

10:00-10:30am

Registration

10:30am

Introduction

10:40am

The growth in plant based eating – How, why and who is behind this?

Professor Carol Wagstaff, AFTP Director and Professor of Crop Quality for Health at the University of Reading

Practical Aspects of Developing New Products

 

11:00am

Challenges of developing plant based products – Ingredients and sensory properties to be replicated from plant based ingredients and some of the science behind these.

Tiia Morsky, Ingredient Research Team Leader, Campden BRI

11:30am

Understanding your marketplace: Consumer insights into plant based consumers and what they are looking for in a product.

Jan England, Managing Director England Marketing

11:50am

Does your product measure up? - Using sensory techniques to compare plant based and animal based products. What does the consumer look for and how you can replicate key properties of flavour and texture.

Nottingham Sensory Science Dept.

12:15pm

Lunch and Networking

1:15pm

Packaging your product – Green alternatives to petrochemical (plastic) based packaging. Examples of reducing packaging waste. Adding up food miles/carbon footprint.

Eric Duncan, Head of Food Science, Coveris Flexibles

Ethics, Nutrition and Sustainability

 

1:35pm

Raw Materials – Ethical and organic sourcing of ingredients e.g. palm oil, cocoa, walking the talk - does it matter?

Mark Driscoll, Founder & Director, Tasting the Future

2:00pm

Nutritional concerns – getting the balance right in a vegan diet - How can I obtain sufficient key nutrients and vitamins? Is vegan junk food good for you?

Barbara Bray, Alo Solutions Ltd.

2:30pm

 

 

 

3pm 

Case Studies and New Product Categories: Quorn – developing a product for the vegan market, our story.
 

Muyiwa Akintoye, Quorn Foods.

 

New speakers TBA

3:30pm

Final Round-Up and Depart

Confirmed Guest Speakers

Carol Wagstaff

Professor Carol Wagstaff, AFTP Director and Professor of Crop Quality for Health at the University of Reading

Topic Title:

The growth in plant based eating – how, why and who is behind this?

Biography:

Carol received her DPhil from the University of York in 1999 and is also an alumnus of Royal Holloway, University of London. She was appointed as Assistant Professor at University of Reading in January 2007 and promoted to Associate Professor in 2010. She took over the Directorship of the BBSRC Food Advanced Training Partnership in 2012 and has subsequently become the Director of the AgriFood Training Partnership. She is also on the review panel of the Swedish Research Council for Natural, engineering and environmental sciences, Chair of Eucarpia Leafy Vegetables Group and on the editorial boards of the Journal of Food and Agricultural Science and Annual Plant Reviews Online. Her research team at the University of Reading is funded by external sources in collaboration with numerous businesses in the AgriFood industry and is focused on improving the quality of food, including the nutritional value, appearance, flavour and shelf life, as well as helping consumers make healthy dietary choices.

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Tiia Morsky

Tiia Morsky, Ingredient Research Team Leader, Campden BRI

Topic Title:

Challenges of developing plant based products – Ingredients and sensory properties to be replicated from plant based ingredients and some of the science behind these

Biography:

Tiia Morsky is an Ingredient Research Team Leader in the Production and Processing Department at Campden BRI. Her main responsibilities include managing and proposing research for clients. She also works on a number of projects in conjunction with government funding body Innovate UK. Tiia is responsible for a variety of projects within the ingredient sector. She specialises in ingredient properties and processes of pulses and other plant proteins. Tiia graduated from the University of Helsinki with an MSc in Food Science and is currently completing her PhD alongside her day job. Her thesis focuses on the anti-fungal properties of the faba bean in wheat bread.

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Jan England

Jan England, Managing Director England Marketing Ltd.

Topic Title:

Understanding your marketplace: Consumer insights into plant based consumers and what they are looking for in a product.

Biography:

A market research professional who specialises in the food and agriculture sector, Jan is also a partner in the family farm business and so brings a unique perspective to any work she undertakes on behalf of clients. Jan has been actively involved in researching consumer trends in plant based diets and how this can impact food production. She will share some of these trends and ideas on how the industry should respond.

England Marketing has been undertaking market research in the food sector for 20 years. The company has tracked consumer trends on behalf of a variety of organisations during this time, and, in doing so, has noticed a big shift to plant-based diets in recent years. England Marketing will share some of its market insights, and suggest ways in which the agri-food sector in the UK could capitalise on these trends but also demonstrate that reducetarians perhaps represent a bigger opportunity (more people) and how important it is to understand you market and know how to reach customers.

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Eric Duncan

Eric Duncan, Head of Food Science, Coveris Flexibles

Topic Title:

Packaging your product – Green alternatives to petrochemical (plastic) based packaging. Examples of reducing packaging waste. Adding up food miles/carbon footprint

Biography:

Eric Duncan is Head of Food Science for Coveris Flexibles, leading and managing projects for packaging functional in improving shelf life performance, reducing food waste, reducing the environmental impact of packaging, and improving consumer convenience, primarily in the fresh & chilled foods sector. An improved shelf life / reduced food waste packaging solution in which Eric was Coveris co-lead, won Flexible Pack of the Year at the 2018 UK Packaging Awards. Eric previously held the role of Applications Development Manager for Amcor Flexibles Europe, and Senior Food Technologist / Microbiologist for Weis Markets, Inc., a large regional US supermarket retail multiple. Eric is co-inventor on GB and US patents for novel non-sulphite antimicrobial fresh-produce wash treatments and packaging for steam cooking of fresh vegetables, and has served as guest lecturer on the University of Reading’s Fresh Produce Postharvest Quality Management short course. Eric holds a BSc in food science and an MSc in postharvest produce science, from The Pennsylvania State University.

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Mark Driscoll

Mark Driscoll, Founder and Director, Tasting the Future

Topic Title:

Raw Materials – Ethical and organic sourcing of ingredients e.g. palm oil, cocoa, walking the talk - does it matter?

Biography:

Mark Driscoll is Founder and Director of Tasting the Future, a not for profit sustainable food systems consultancy. He is a passion advocate for the need for food systems change. He has 25 years experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system. He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice at the intersection of health, nutrition and sustainability. Mark graduated from Wye College (London University) with a degree in agriculture and environmental science. He sits on a number of advisory boards for business, government and non-profit organisations. He also writes and blogs extensively on issues and trends impacting on the food system. When not working, Mark likes to reconnect is head, hands and heart with the soil, through his passion for growing his own vegetables!

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Barbara Bray

Barbara Bray, Nutrition Consultant and Speaker, Alo Solutions Ltd.

Topic Title:

Nutritional concerns – getting the balance right in a vegan diet - How can I obtain sufficient key nutrients and vitamins? Is vegan junk food good for you?

Biography:

Barbara runs her own consultancy business Alo Solutions Ltd driving and delivering food safety in food supply chains and improving nutritional quality of recipes and menus in the foodservice sector.

With a passion for educating people about food and nutrition, Barbara is a director of the Oxford Farming Conference, the leading international conference held in the UK for farming and agribusiness. She also sits on committees for both the Institute of Food Science and Technology and The Nutrition Society’s Training Academy.

Prior to consultancy Barbara worked in the Ugandan agri-business sector for three years after graduation and then spent fourteen years in the chilled foods sector in the UK and France. Her roles covered food procurement, technical innovation and implementation of food safety systems as a Technical Manager with Bakkavor, an international food manufacturer.  She has a BSc (Hons) in Food Technology 1995, MSc Post Harvest Technology 1996, MSc Human Nutrition 2014 and is a registered nutritionist with the Association for Nutrition.

In 2017, Barbara was awarded a Nuffield Farming Scholarship and travelled on Global Focus programme to Singapore, Indonesia, Japan, Israel, UK and USA to study international food and farming systems. Her Nuffield Farming project on ‘Vegetable Production for Specific Nutritional Need’ looked at international food policies and private initiatives to promote consumption of vegetables which benefit our health. She worked with academia and the health sector developing a practical solution for people on low potassium diets to access prepared vegetable products.

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Muyiwa Akintoye

Dr. Muyiwa Akintoye, Head of Research & Development, Quorn Foods

Topic Title:

Product case studies –Quorn – developing a product for the vegan market, our story.

Biography:

Dr Muyiwa Akintoye is married with a son and daughter and is trained as a Food Technologist. He is currently Head of a Research and Development with Quorn Foods. He has gained experience over the years in Food Research and Food Manufacture methods in areas as diverse as canning, breakfast cereals, brewing, dairy etc. He obtained his PhD from the University of Leeds and has been with Quorn Foods since 1993. He has responsibility for establishing and driving forward R&D programs and activities that are business value enhancing whilst maintaining and establishing a solid scientific basis for these activities. These include the assessment of new ingredients with particular emphasis on identifying & implementing significant cost saving opportunities, evaluating and developing new innovative processes for the manufacture of meat free products – vegan and vegetarian – under the Quorn brand, working with suppliers to develop and improve the delivery of savoury flavour in Quorn products and sensory & consumer research responsibilities. Muyiwa has written articles in peer-reviewed journals and holds a number of patents.

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