BCCC Technology Conference 2009
The 56th Conference entitled Drivers For Success was held on the 26-27 March
2009 at the Ettington Chase Conference Centre, Stratford-upon-Avon.
This conference brought together food
scientists
and technologists, new product development experts, engineers, production and
marketing
executives.
Over one and a half days attendees heard the latest thinking on the
developments and
issues shaping biscuit, cake, chocolate and confectionery manufacturing.
Speaker Presentations
Introductory Presentations
Introduction to BCCC and FDF
Barbara Gallani, BCCC Sector Manager
Together with FDF colleagues and other sectors of the food and drink industry,
we are working on three main pillars; food safety and science; health and
wellbeing; and sustainability and competitiveness.
This presentation provides
an
overview of the structure of the BCCC sector group of the FDF and details
its priorities and achievements.
Download presentation: Introduction to BCCC and FDF - pdf 123kb
Usable Future Innovation
Chris Grantham, The Futures Company
This talk is designed as a consumer context setter, at the start of the
conference. The conference features many 'technical' presentations and this
presentation is
designed to start the proceedings with a broader perspective.
Highlighted are some of the future trends that are driving the
consumer agenda in food and drink now and of course in the future. Chris also
touches upon some helpful frameworks for applying futures insight.
Download presentation Usable Future Innovation - pdf | 1.4Mb
FSA Priorities and Positioning of Industry Challenges
Rosemary Hignett, Food Standards Agency
Download presentation: FSA Priorities and Positioning of Industry Challenges - pdf | 474kb
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Flavour and Texture
Assessment of Crispness and Crunchiness by Acoustics
Prof Malcolm Povey, University of Leeds
The objective assessment of crispness and crunchiness is desirable for many
reasons, not least of which is the difficulty of defining of the terms.
The use
of a
Stable Microsystems TA-XT texture analyzer together with an Acoustic Envelope
Detector and wide band microphones extending from the infrasound into the
ultrasound region in order to assess crispness and crunchiness was discussed in
this presentation.
Professor Povey discribes the experimental methods used are described and
results presented for a range of
biscuits, for fruit such as apple and for almonds along with the implications
of
this work for industry.
Download presentation: Assessment of Crispness and Crunchiness by Acoustics - pdf | 429kb
Development in Flavours
John Margetts, Kerry UK
The development of flavours is influenced by a wide range of factors including
technology development, market trends and legislation. John gives an overview
of
how flavour is delivered into food products and presents the recent trends in
products launched between 2005 and 2008 in the Cakes & Pastries and Sweet
Biscuits
& Cookies area.
Health & Wellness and in particular sugar, fat and salt reduction are
discussed
as an example of recent developments in flavours. A recent consumer survey
confirms market expectations to move to lower sugar,
fat and salt propositions. After a brief explanation, some of the work that
Kerry
Ingredients and Flavours have been doing in this area is discussed.
Download presentation: Development in Flavours - pdf | 738kb
Addressing the Challenge of Acrylamide in the Bakery Sector
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Emerging Challenges
Dr Colin Hamlet, Premier Foods
Acrylamide is an undesirable side product of the chemical reactions that form
colour and flavour in cooked foods such as bread and biscuits.
Since the
discovery of acrylamide in foods in 2002 various process
and
recipe changes have been proposed to reduce acrylamide levels.
This presentation uses measurements made on biscuits and crackers to explore
just how practical these changes are in a real industrial context.
Download presentation: Addressing the Challenge of Acrylamide in the Bakery Sector - pdf | 448kb
Product/Process Integration in Food Manufacture: Engineering Sustained Health
Professor Ian Norton, Department of Chemical Engineering, University of
Birmingham
This presentation discusses how microstructural engineering involving, physical
chemistry, material science and chemical engineering can be used to design
biopolymer based colloidal foods in order to deliver: stability, texture
control,
oral perception and self assembling structures inside people and how these can
have
major impact on obesity and the health of consumers.
Download presentation: Product/Process Integration in Food Manufacture - Engineering Sustained Health - pdf | 2.1Mb
Implementing Innovation and Enabling Lead Markets in Food and Beverage
Wayne Martindale, Centre for Food Innovation, Sheffield Hallam University
There are currently enormous uncertainties about food production for a projected
nine billion people. The rightful desire to remove poverty, the scourge of
disease and food insecurity will not be achieved without linking energy, food
and
waste systems effectively.
There are clear opportunities to create a synergistic food system but this is
not happening efficiently at a national level and remains proven by
lone-innovators, often working at localised and entrepreneurial levels within
their own businesses.
This presentation highlighs, three areas where there are concerns, confusions
and opportunities in which a farm to shopper vision can provide significant
value.
Download presentation: Implementing Innovation and Enabling Lead Markets in Food and Beverage - pdf | 793kb
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Emerging Challenges
Fairtrade and the Fairtrade
Mark Varney, The Fairtrade Foundation
Download presentation: Fairtrade and the Fairtrade - pdf | 769kb
The Future of Organic Ingredients – Availability and Consumer Demand
Emma Hockridge, Soil Association
The organic market has grown substantially over recent years, and despite press
speculation about the difficulties the organic sector might face as a result of
the recession, the market seems to be holding well.
There have been a number of recent press stories about the growth of the GM
market and potential for GM to 'feed the world'. Such claims have been vastly
over
exaggerated, when in fact the market for GM crops is facing difficult times.
Issues such as reducing oil supplies, climate change, and the growing body of
evidence showing the need for agro-ecological approaches, highlight that fact
that
organic food and farming has a strong future.
Download presentation: The Future of Organic Ingredients - pdf | 134kb
GM Food – Opportunity and Need?
Dr Julian Little, Bayer CropScience
It is clear that there is no one solution to food security or food inflation; no
silver bullet and no quick fix. An integrated approach to protecting the
current
food supply whilst investing in methodologies to increase agricultural
productivity and reduce waste is the key to the future. Plant biotechnology,
including
GM, is therefore only part of this solution.
Download presentation: GM Food – Opportunity and Need? - pdf | 1.1Mb
Sweet Charity – Your Charity
Patrick Davis, Sweet Charity
Sweet Charity has been helping people that have worked for the UK
Confectionery
Industry since it was set up in 1918. Sweet Charity helps those that in crisis,
those where family help is required and those that have retired from the
industry. This presentation focuses on the work that Sweet Charity does and
gives
examples and also how they are funded.
Download presentation: Sweet Charity – Your Charity - pdf | 37kb
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Consumer Pressures
New and Emerging Legislation
Dr Paul Berryman, Leatherhead Food International
This presentation reviews new and evolving regulatory challenges, 
with a
particular focus on food labelling issues. A brief consideration of the clean
labelling trend is extended with a look at
future labelling requirements under the EC food improvement agents package.
The focus then moves to nutrition and health claims, considering implications of
the latest nutrient profiling model and a summary of recent developments in the
Community Register of health claims.
Download presentation: New and Emerging Legislation - pdf | 295kb
Clean Labelling – A Retailer Perspective
Andrea Martinez-Inchausti, BRC
A better understanding of the consequences of excessive consumption of certain
nutrients; a good knowledge of the manufacturing processes, and a wider
availability of alternative ingredients, combined with consumer feedback
suggesting
preference for cleaner labels, traditional recipes and removal of artificial
colours
and flavourings, made reformulation a priority several years ago.
Andrea discusses the different factors that triggered action resulting in
cleaner labels. Explained in detail are the actions that retailers have taken
on
reformulation and in the manner the information is presented to consumers on
labels.
Download presentation: Clean Labelling – A Retailer Perspective - pdf | 933kb
Developments in Social Science and Consumer Research at the Food Standards Agency
Jane Barrett, Food Standards Agency
This presentation provides an overview of the development of social science
research at the Food Standards Agency and how the Agency is delivering on its
commitment to establish both an in-house and an external social science
capacity.
In 2007 the FSA set up a dedicated, centrally based, Unit to provide in-house
resource to support the Agency as a whole and in 2008 it established a
Scientific
Advisory Committee focusing on the social sciences - the Social Science
Research
Committee (SSRC). The presentation focuses in particular on the remit of the
Unit and the SSRC and provides several examples to illustrate some of the work
to
date.
Download presentation: Developments in Social Science and Consumer Research at the Food Standards Agency - pdf | 263kb
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Fat Technology
TFAs in the Food Chain and their Effect on Human Health
Beatrice Morio, UMR INRA-Auvergne University
Evidence is now emerging that the incidence of metabolic disorders such as
cardio-vascular diseases and type 2 diabetes could be affected by dietary fatty
acid
composition.
Among all the dietary lipids, the presentation focuses on trans
fatty acid (TFA), since they are the objects of a worldwide Public Health
discussion, which requires solid and pertinent metabolic demonstrations in
order to
promulgate new nutritional recommendations.
Nutritional Aspects of Chocolate
Confectionery Fats
Professor Tom Sanders, Kings College London
Download presentation: Nutritional Aspects of Chocolate
Confectionery Fats - pdf | 1.2kb
Chocolate Composition and Limitations to Reformulation
Amelie Denis, L'Alliance 7
Chocolate products are based on cocoa, cocoa butter and sugar. Milk, nuts, fruit
could be added. Chocolate has regulatory composition requirements (defined in
directive 2000/36/EC) that imply very few possibilities for optimisation /
reformulation.
For cocoa-based products containing not exclusively cocoa butter, much
reformulation has indeed already taken place in order to minimize trans fatty
acids
contents.
Download presentation: Chocolate Composition and Limitations to Reformulation - pdf | 88kb
Technical Difficulties of Reducing Saturated Fat in Filled Chocolate
Confectionery
Geoff Talbot
The UK Food Standards Agency have set targets for the reduction of saturated fat
intakes from, typically about 13.3% in 2002 down to 11.0% by 2010. Chocolate
confectionery is responsible for about 5% of the dietary intake of saturates
and so
is one of the product sectors that have been targeted for action.
The composition of chocolate is very tightly controlled by the EU Chocolate
Directive that came into force in 2003. Although scope to reduce saturates from
this
level is limited within the legislation, there are ideas that will be explored.
Download presentation: Technical Difficulties of Reducing Saturated Fat in Filled Chocolate
Confectionery - pdf | 75kb
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Last reviewed: 25 Mar 2009