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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CPD Info

SCI Members attending this meeting are able to claim CPD points.

Accredited cpd Centre - The CPD Standards Office - CPD Provider 41057 - www.cpdstandards.com

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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.