11 February 2014
Commercialising Natural Ingredients
Organised by:
SCI's Food Group & SCI's Thames and Kennet Group in collaboration with Accumentia, Vital Six and the IFST
University of Reading, Reading
Registration Closed
This event is no longer available for registration.
Synopsis
Leading experts will talk about their research and businesses around the subject of commercialising natural ingredients.
Venue and Contact
University of Reading
Innovation Works
University of Reading
Earley Gate
Whiteknights Road
Reading RG6 6BZ
Susan Elliott
Tel: 0118 935 7115
Email: susan.elliott@vitalsix.co.uk
Fees
This is a free event.
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Booking Process/Deadlines
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Additional Info
Keynote Speakers
This Stevia Business
Dr John Fry - Principal Consultant, Cargill Health & Nutrition will talk about how surprises in its science have influenced the marketing of stevia, the natural zero-calorie sweetener. He will include some market insights and some data not previously made public about the business development of this sweetener.
Modern Medicines from Traditional Herbs
Andrew Gallagher - R&D Programme Manager, Phynova using traditional Chinese medicines (TCM) as a discovery engine and starting point, Phynoval develops patent-protected pharmaceuticals, OTC drugs, cosmetic and functional ingredients.
The Use of Umami in Taste and Flavour Enhancement
Dr Lisa Methven - The Sensory Science Centre, University of Reading will start with what is umami taste and the taste receptors for umami, then include work on using natural sources of umami tastants to increase umami taste in complex foods, cover the enhancement and suppression effects of adding tastants together, discuss taste/aroma cross modal perception (ie why tastants enhance flavour and vica versa) and finally discuss the potential physiological feedback of umami taste to increase appetite.