4 August 2021
Online Webinar - 13:00hrs
This event is no longer available for registration.
The chair and committee members of SCI’s Food Group cordially invite members to their Annual General Meeting (AGM) at 13:00 on 4 August 2021.
The AGM will be followed at 13.30 by a 40 min talk from guest speaker Dr David Baines:
The market for plant based vegan foods is booming as consumers seek healthy alternatives to meat for reasons driven by climate change, animal welfare, the pandemic and a flexitarian lifestyle. The lecture examines the technologies used to create textured plant proteins designed to simulate meat and the challenges this presents for flavourists and flavour scientists. The chemistry of the Maillard reaction is explored and how this can be applied to plant proteins and the importance of combining volatile flavour compounds with taste modulators is developed. Depending on your viewpoint; textured plant proteins represent healthy, nutritional alternatives to meat or qualify as ultra-processed foods to be avoided.
All members of SCI’s Food Group are welcome to attend as well as academia/Industry professionals and researchers and NPD technologists.
The main purpose of the talk is to raise awareness of the challenges in producing flavoursome meat substitute products for vegan and flexitarian consumers.
*This is a FREE event.*
Managing Director of Baines Food Consultancy and Flavour Horizons
Dr David Baines is Managing Director of Baines Food Consultancy and Flavour Horizons and Past President, British Society of Flavourists. Baines Food Consultancy has been serving clients around the world since 1997; specialising in food flavourings with specific expertise in flavours derived during cooking processes and providing bespoke training courses for the food and flavour industries. Prior to setting up his consultancy David Baines spent 25 years working in the food industry, latterly as Technical Director of Lucas Ingredients and before that Spillers Foods and Unilever as a flavour scientist developing flavours for humans, pet animals and farm animals. He is author of several papers and book chapters, editor of the book ‘Natural Food Additives, Ingredients and Flavourings’ and the inventor of a number of patented technologies. Member of the Technical Committee of the UK Flavour Association, Chairman of the Western Branch of the IFST and Visiting Professor in the School of Chemistry, Food and Pharmacy at the University of Reading.
Food Group - Craig Duckham