Campden to host emerging ingredients seminar

27 Mar 2017

For food and drink manufacturing companies to remain innovative and competitive, they need to be aware of emerging ingredients to allow market differentiation, believes Campden BRI, who are organising a seminar.

Campden to host emerging ingredients seminar

For food and drink manufacturing companies to remain innovative and competitive, they need to be aware of emerging ingredients to allow market differentiation, believes Campden BRI. They also need to identify new solutions for delivering nutritious products that meet dietary needs, and to reformulate to remove allergens (e.g. dairy and gluten). However, as new ingredients emerge onto the market, or enter from other sectors such as Asia and the US or from different product applications, the company says there is a need for clear information on if and how they can be used in specific products.

Emerging ingredients: considerations for their use, a Campden BRI seminar to be held on 15 June, and will provide information on a range of ingredients and considerations for their use. In particular, it will cover an update on work that has been conducted at Campden BRI, considerations when using a range of emerging/‘trendy’ ingredients (regulatory, quality, flavour, etc.); and potential areas of new development