Embed Size (px)
Citation preview
food and drink innovation
Campden BRI
ProgrammeCampden BRI Day 2013
Thursday6 June 2013
Welcome to
Campden BRI Day 2013
Programme
8.45 onwards Coffee and registration
9.00-16.00 Exhibits and open areas (all day)
9.00 AGM of BRI9.20 AGM of Campden BRI
10.00 35th Annual Campden Lecture: Towards a global food strategy -from discourse to dialoguepresented by Michael McCain,President and CEO, Maple LeafFoods Inc., Canada
Prizes
12.45 onwards Networking buffet lunch will be heldin the Registration Marquee (Location 1)
16.00 Exhibits and open areas close
The AGMs and lecture will be held in the Lecture marquee(Location 2). For exhibit locations see programme listings andmap on reverse of programme.
President: Prof. Lord Krebs Kt, MA, DPhil, FRS, FMedSci
Chairman of Council: Brett Warburton, Warburtons Ltd
Director General: Prof. Steven Walker
Thursday 6 June 2013Chipping Campden site
Exhibit themes:(Location 1)
Analysis and testingPractical expertise supporting sounddecisions
Operational supportYour partner of choice for businessefficiency
Research and innovationExcellence delivering practical benefits
Knowledge managementExploiting knowledge for commercialbenefit
We gratefully acknowledge thegenerous support from the followingcompanies:
Accolade Red and white wineEurest Services Food preparation
and servingGreene King plc BeerMarstons BeerMolson Coors BeerShepherd Neame Beer and barWells and Young's Beer
MessagesThere will be a message board in the Registration Marquee(Location 1)
TaxisPlease go to reception in the Kings Norton Building fortelephones and booking taxis (Location 3)
Michael McCain is President and Chief ExecutiveOfficer of Maple Leaf Foods Inc. He and his teamhave led the transformation of Maple Leaf Foods intoCanada’s leading food processor and exporter, withapproximately 19,500 employees, sales of $4.9 billionin 2011 and flagship brands including Maple Leaf,Schneiders and Dempster’s. Mr. McCain joined MapleLeaf Foods as President and Chief Operating Officerin April 1995 and was appointed President and ChiefExecutive Officer in January 1999.
Prior to joining Maple Leaf Foods, Mr. McCain spent16 years with McCain Foods Limited in Canada andthe United States and was, at the time of leaving inMarch 1995, President and Chief Executive Officer ofMcCain Foods USA Inc. He began his career withMcCain Foods after graduating from university andheld progressive positions in sales, sales management,marketing management and information systemsmanagement. In 1986, he assumed the role ofPresident of McCain Citrus Inc., and was appointedPresident and Chief Executive Officer of McCainFoods USA Inc. in 1990.
Mr. McCain is a director of Maple Leaf Foods Inc.,McCain Capital Inc. and Chairman of Canada BreadCompany Limited. He is a member of the board of
1
the Royal Bank of Canada, the American MeatInstitute, the Richard Ivey School of BusinessAdvisory Board, the Centre for Addiction andMental Health Foundation (CAMH), MaRSDiscovery District, and the Canadian Council ofChief Executives. Mr. McCain is also Co-Chairing thecurrent CAMH Capital Campaign. He is a pastmember of the Board of Trustees of The Hospitalfor Sick Children and a past director of theAmerican Frozen Food Institute and Bombardier Inc.
Born in Florenceville, New Brunswick, MichaelMcCain was educated at Mount Allison Universityand received an Honours Business Administrationdegree from the University of Western Ontario.He has five children and is a resident of Toronto,Ontario.
Maple Leaf Foods Inc. is a leading food processingcompany, headquartered in Toronto, Canada. TheCompany employs approximately 19,500 people atits operations across Canada and in the UnitedStates, the United Kingdom, and Asia. The Companyhad sales of $4.9 billion in 2011.
Annual Campden Lecture
Towards a global food strategy - from discourse to dialogueThe Annual Campden Lecture presented by
Michael H. McCain, President and CEO, Maple Leaf Foods Inc., Canada
ExhibitsLocation 1, Marquee
Exhibits are listed by theme - Analysis and testing;Operational support; Research and innovation;and Knowledge management. Our membershipteam will also be in the marquee, and you can wina magnum of champagne at their exhibit. To helpyou plan your visit, exhibits are numbered, andthe number will be displayed next to the exhibit.
MembershipM-1 Tell us what you want, what you really really want
- and you may win a magnum of champagneClare Brett
Analysis and testingWe are highly active not just in the provision ofanalytical services, but also in developing and validatingnew approaches to ensure that you have access towhat you need.
AT-1 Composition and labellingDavid Miles and David Leeks
AT-2 Foreign body analysis Mike Edwards and Abby Baldwin
AT-3 Do particles matter? Mervin Poole, HelenMetcalfe, Gary Freeman and Karin Pawlowsky
AT-4 Authenticity testingSteve Garrett and John Dooley
AT-5 Specific migration testingDanielle Sweeney and Nick Byrd
AT-6 Quality in microbiology: creating confidence andcompetence in your resultsFiona Cawkell and Christina Oscroft
AT-7 Identifying and tracing microbiologicalcontaminants Julie Archer and Charmaine Mitchell
AT-8 Sensory analysis: rapid methodsSusan Rogers, Sally Godfrey and Debbie Parker
AT-9 Consumer testing and product benchmarkingJanetta Hylands
OperationalsupportProviding practical support to help the sector with itsactivities - both day-to-day and strategic - is core to ourservices. This support comes in many guises. Come andsee how we can help you.
OS-1 Food allergen servicesHelen Arrowsmith, Gideon George and Helen Brown
OS-2 Meat sector support Liz Mulvey and Louise Geary
OS-3 Gluten free and 'free from' baked goodsCharles Speirs and Nicole Maher
OS-4 Sustainable food and drink manufacturingAnke Fendler, Anastassia Johnson and Winnie Syin Law
OS-5 Microbiological shelf life and challenge testingLinda Everis and Annette Sansom
2
OS-6 Low Aw foods - What’s in there and how do I getrid of it? Joy Gaze and Rob Limburn
OS-7 Risks of yeast and mould in food Phil Voysey
OS-8 On site troubleshooting - solving microbioloigcalproblems Gail Betts
OS-9 Is your food safe? Greg Jones
OS-10 Process validation for quality and safetyMartin George, Jos den Boer and Greg Hooper
OS-11 Pinnacle hygiene Urszula Gawrylak, Lawrence Staniforth and Emma Maguire
OS-12 Designing foods for nutrition and health claimsSarah Kuczora, Rachel Gwinn and Sarah Thomas
OS-13 Is your packaging fit for purpose?Lynneric Potter, Michael Bonin and Craig Ballard
OS-14 Supporting process innovation via manufacturingsupport Alan Campbell
OS-15 Food safety plan: linking everything togetherAndrew Collins, Julie Harvey, Richard Leathers andChris Knight
OS-16 Animal feed - supporting the sectorNick Saunders, Simon Penson and Chris Knight
Research and innovationResearch underpins all that we do in support of the sector: it creates new knowledge and lays thefoundations of expertise for applying this in practical ways.
RI-1 Image analysis and product qualityMartin Whitworth and Alix Cornish
RI-2 Sensory analytics Marleen Chambault and Michelle Chen
RI-3 Food surface interventions Dean Burfoot
RI-4 Reformulating baked goods - responding to dietand health drivers Fred Gates, Sarab Sahi andHannah Bishop
RI-5 Raw material and ingredient functionality - cerealproducts and baked goods Gemma Chope, Manuela Donetti and Sarab Sahi
RI-6 On going EU projects and partnersColette Jermann, Danny Bayliss and Izabela Palgan
RI-7 EU projects Hungary András Sebők
KnowledgemanagementWe help turn knowledge into practical skills andbenefits through training, consultancy, technicalservices, and membership activities such as memberinterest groups (MIGs) and information provision.
KM-1 Regulatory servicesJohn Hammond and Ian Ormrod
KM-2 Reliable and relevant informationDavid Fordyce and Sue Keenan
KM-3 Emerging microbiological hazards - are youready? Suzanne Jordan and Roy Betts
KM-4 Benefits of trainingJo Rathkey, Frankie Hope and Gordon Jackson
KM-5 Bakery training Paul Catterall and Andrew Hughes
KM-6 Member interest groups Richard Powell
3
OA1-A Product benchmarking - winning productsDemonstration of product assessments using anindependent ‘informed’ consumer approach thatbenchmarks quality and identifies potentialenhancements to guide your product developmentprogrammes.
OA1-B Sensory training - a sense of skillAn opportunity to indulge in perception awarenesswith the aim of increasing knowledge about yourown/your teams' sensory capabilities, to enhanceyour/their quality control competence in objectivesensory assessments
OA1-C Sensory analysis of products - interactivedemonstrationAn interactive demonstration of faster sensorytechniques, incorporating holistic approaches toassessment and panel performance feedback.
OA1-D Sensory discrimination testing - how it makesa differenceA practical illustration of the principles and practicesof sensory discrimination testing that can supportmembers in their product innovation anddevelopment programmes.
OA1-E Sensory product quality - delivering thedesired productA display of the sensory quality grading method usedfor shelf-life or comparative assessments, and ademonstration of the Campden Food Specifications(quality standards) for canned and quick frozenproducts.
4
B
CD
E
A A
Entrance to the
Millennium Building
....
.................................................
......
............................... ..............
.............................................
...............
..........
Open area 1Site map on back cover
Open areasAn opportunity to view some of the facilities that are at your disposal, and to talk to theexperts that can help them work for you - whether for idea development, trials or pilot scaleproduction runs.
To find out more visit our Open Area Information Point, Location 1.
D
Open area 1 (first floor)
Consumer and sensory science
5
Entrance to the
Millennium Building
Open area 2 (ground floor)
Millennium bakeryOA2-A Rondo Starline and make up table
used to sheet and cut pastry and dough produce (e.g. pietops), commonly used in industry.
OA2-B Artisan breads and sour doughspractical work area where we will be baking throughoutthe day and demonstrating different techniques in theproduction of artisan breads and sourdoughs.
OA2-C Konig roll plantpractical demonstrations on the use of the roll plant forproducing different types of bun products i.e. finger rolls,baps, scotch rolls.
OA2-D R-tech rotary moulderpractical demonstrations using the small scale rotarymoulder to produce shortcake biscuits. Larger scalemodels are commonly used in the biscuit industry.
OA2-E Chocolate enroberthis will be running throughout the day.
Site map on back cover
A
B
C
D
E
Openarea 2
Open area 4
Openarea 3
A B
CDE
G
H I
A
B
C
D
EF
F
G
H
Site map on back cover
.....................................................
....
.........
..................
..........
......
........
......... ...
....
...........
...........................
Entrance to the
Chorleywood Building
6
OA3-A Pulsed lightThis pulsed light UV system is used to inactivatemicroorganisms on the surface of foods,packaging and food contact surfaces without theneed for heating, water or chemicals. We arecarrying out confidential trials with clients tohelp them exploit this novel technology.
OA3-B Power ultrasoundPower ultrasound has many potentialapplications, including modifications of productviscosity, enhancing heating and foam breaking.Recent work has demonstrated that productscan be reversibly thinned using ultrasound toaid the efficiency of subsequent processing.
OA3-C Cold plasmaCold plasma is a new technology with potentialbenefits for the food industry as a non-thermaldry disinfection tool. We are carrying outconfidential trials with clients to explore thisnovel technology and its potential applications
for different food products. This technology is also beingassessed as a part of a feasibility study for our memberfunded project “New technologies for foodmanufacturing” to evaluate its surface disinfectioncapabilities.
OA3-D Technology exploitationCampden BRI works with academics, start-up companiesand industry to help develop, commercialise and assessnovel technologies for the food industry. This displayshows examples of how we work with technologycompanies and start up companies and how we canhelp food companies assess a new technology for theirfood products.
Open area 3
New technologies and thermalprocessing
OA3-E Shaka processWe have a long history working with new developmentsin thermal processing. This is the original prototype forthe Shaka process - a novel method for agitating in-packheat treated products that can result in significantprocess time reductions and improved quality.
OA3-F Lagarde retortThis is an example of an overpressure retort byLagarde. This type of retort has seen increased usage inrecent years due to the interest in processing withflexible packaging. We carry out wide ranging projectsusing this equipment, everything from simple packingtrials through to product concept development andover-pressure programme optimisation.
OA3-G Pasteurisation of low water activity productsAs a result of a number of high profile product recallsassociated with the presence of Salmonella in low wateractivity products, there has been interest in possibletechnologies that can pasteurise such products withoutcausing excessive product damage. The Revtech systemis one example of available technologies for thispurpose. It uses electrical heating and steam injection toheat treat dry products.
OA3-H SteriflowThis example of an overpressure retort, by Steri-Flow,has seen increased usage in recent years due to theinterest in processing with flexible packaging. We carryout wide ranging projects using this equipment -everything from simple packing trials through to productconcept development and over-pressure programmeoptimisation.
Open area 4
Drinks and productdevelopment OA4-A Armfield FT102X carbonator/filler
Recently installed, this equipment is able to fill all sizes ofcans and a wide range of PET and glass bottles. Variablecarbonation settings available from 2.0 to 4.5 volumesCO2. 100 litre storage vessel for product make-up.Separate seaming facilities are available for a wide rangeof cans.
OA4-B VBS LCI-400 liquid nitrogen injectorFacilities to undertake liquid nitrogen dosing on a widerange of packaging. Liquid nitrogen can be used topressurise containers either to add rigidity to lightweightpackaging or prevent panelling in hot filled containers. Itcan also be used to reduce the oxygen content of theheadspace and thereby enhance shelf-life.
OA4-C Turbofill fillerPneumatic food product filler for liquid and semi-solidfoods. Filling level and speed are adjustable. Has both acontinuous and manual filling operation. Manual fillingvia a foot paddle.
OA4-D Enrolmatic bottle fillerMains operated semi-automated small scale vacuumbottle filler. Has an adjustable filling level and speed of fill.
OA4-E Bertuzzi fruit mill and hydraulic pressPilot scale system for the milling and pressing of fruitjuices such as apple or blackcurrant. Requires fruitquantities of approximately 10 kg and upwards.
OA4-F BCH vacuum cooker/cooler10-20 kg vacuum/pressure cooker. Steam jacketed withan operating pressure of up to 6 bar. The vessel is fittedwith an anchor type agitator and also has a steaminjection facility. The vessel is also suitable for fullvacuum processing.
OA4-G Giusti Vesuvio cook/cool systemA 250 litre vessel with integral scraped surface agitator.Particularly suitable for cooking and vacuum coolingliquid foods. Steam injection and steam jacketed capacity
OA4-H Multivac C200 pouch sealerChamber units for the vacuum/gas flush sealing ofpouches of maximum width of 465mm. The sealers havea top and bottom heating elements. The level ofvacuum is adjustable. Closing speed up to 6 pouches perminute
OA4-I Reducing salt in foodsDemonstration of food products with reduced salt -examples will include soup with added aromas toenhance salt perception and crisps with salt replacers
7
PrizesPresentations from 10am,Location 2
Ecotrophelia:European FoodInnovation Student Awards
Displays at Location 4
Ecotrophelia is an EU-wide Dragons’ Den stylecompetition that promotes innovation and creativityamong students interested in a career in the foodindustry.
For the first time, the IFST and Campden BRI are bringingthe challenge to develop innovative, eco-friendly food anddrink products to teams of students from UK universities.The top prize will be awarded to the team that clearlydemonstrates a thorough understanding of bringing aproduct to market.
Award forExcellence
The Heinz Award for Excellence is to recognise anemployee of Campden BRI who has made a significantcontribution to the reputation and standing of CampdenBRI, particularly in the previous 12-24 months.
The award is for an individual who has demonstratedexcellence in their area of work (e.g. research, innovation,operational support, analysis and testing, and knowledgemanagement). It is open to all permanent members ofstaff of Campden BRI.
Notes
Your partner of choice:
Contacts
DirectorsSteven Walker, Director-General+44(0)1386 842001 [email protected]
Clare Cairns, Director of Finance and CompanySecretary+44(0)1386 842002 [email protected]
Jeremy Davies, Director of Corporate Services+44(0)1386 842255 [email protected]
Martin Hall, Director of Science+44(0)1386 842014 [email protected]
Sam Millar, Director of Technology+44(0)1386 842157 [email protected]
Caroline Walker, Director of Brewing and Nutfield Site+44(0)1737 824229 [email protected]
András Sebők, General Manager,Campden BRI Magyarország Nonprofit KhtTel: 00 36 1 347 4073 [email protected]
Heads of department:Chipping Campden siteAgriculture : Chris Knight+44(0)1386 842012 [email protected]
Baking and cereal processing : Gary Tucker+44(0)1386 842035 [email protected]
Cereals and milling : Simon Penson+44(0)1386 842280 [email protected]
Chemistry and biochemistry : Julian South+44(0)1386 842293 [email protected]
Consumer and sensory science : Peter Burgess+44(0)1386 842122 [email protected]
Corporate communications : Leighton Jones+44(0)1386 842018 [email protected]
Food manufacturing technologies : Philip Richardson+44(0)1386 842036 [email protected]
Information and legislation : John Hammond+44(0)1386 842138 [email protected]
Membership and training : Bertrand Emond+44(0)1386 842062 [email protected]
Microbiology : Roy Betts+44(0)1386 842075 [email protected]
Heads of department:Nutfield siteBrewing services : Gordon Jackson+44(0)1737 824255 [email protected]
Membership services (brewing) : David Fordyce+44(0)1737 824205 [email protected]
Scientific and regulatory affairs (brewing) : Ian Ormrod+44(0)1737 824228 [email protected]
Campden BRIStation Road, Chipping Campden, Gloucestershire, GL55 6LD, UKTel: +44(0)1386 842000 Fax: +44(0)1386 842100 www.campdenbri.co.uk [email protected]
Brewing Division, Nutfield siteCampden BRI, Centenary Hall, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, UKTel: +44(0)1737 822272 Fax +44(0)1737 822747 www.campdenbri.co.uk [email protected]
Hungary siteCampden BRI Magyarország Nonprofit Kft, H-1096 Budapest, Haller u.2, HungaryTel: +36 1 433 1470 Fax: +36 1 433 1480 www.campden.hu
Exhi
bit a
nd r
efre
shm
ent l
ocat
ions
Loca
tion
1Re
gist
ratio
n an
d co
ffee
Loca
tion
1 Ex
hibi
tsO
pen
area
sLo
catio
n 1
Lunc
hTh
emes
Ana
lysis
and
test
ing
OA
1C
onsu
mer
and
sen
sory
sci
ence
Loca
tion
2A
GM
sO
pera
tiona
l sup
port
O
A 2
Mille
nniu
m b
aker
yLo
catio
n 2
Lect
ure
and
prize
sRe
sear
ch a
nd in
nova
tion
OA
3N
ew te
chno
logi
es a
nd
Loca
tion
3Te
leph
ones
and
boo
king
tax
isKn
owle
dge
man
agem
ent
ther
mal
pro
cess
ing
Loca
tion
4Ec
otro
phel
ia d
isplay
s*
Ope
n ar
eas
info
rmat
ion
poin
tO
A 4
Drin
ks a
nd p
rodu
ct d
evel
opm
ent
Clo
sed
area
s
Entr
ance
Toile
ts
Fire
ass
embl
y po
int
In t
he e
vent
of a
fire
ple
ase
asse
mbl
eon
the
gra
ss a
rea
behi
nd t
he K
ings
Nor
ton
Build
ing
(Location 3*
).
Chi
ppin
g C
ampd
en s
ite p
lan
F
As
it is
a no
rmal
wor
king
day
for
us, u
nder
taki
ng w
ork
for
our
clie
nts
cert
ain
area
s ar
e cl
osed
tovi
sitor
s bu
t may
be
visit
ed o
nre
ques
t. P
leas
e co
ntac
tap
prop
riate
sta
ff (
loca
ted
bydi
splay
s) w
ho w
ill be
ple
ased
tohe
lp y
ou.
*
Entrance
to
open a
reas
3-4
