RSSL Seminar – Vegan & Vegetarian Food – Meeting the challenge

Date: 19 October 2018

The Reading Science Centre
Whiteknights Campus, Pepper Lane
United Kingdom

Website: www.rssl.com/your-news/events

Email: [email protected]

Telephone: +44 (0) 118 918 4027

A FREE event for the Food, Drink and Related Industries

A unique opportunity to learn more about this specific food sector including:

• An overview of the latest trends in plant-based food and their labelling requirements
• The role of protein in plant based product innovation
• Considerations for supplier management and manufacturing
• Cleaning validation as a manufacturing control
• Analytical testing to support your claims

This is a must attend event for product development, quality and technical teams.

More people than ever before are choosing to follow meat-free or plant-based diets. In Europe, the number of consumers buying vegetarian food has reportedly risen by over 25%, and in the UK 7% of the population are now believed to identify as vegan. Factor in the growing popularity of flexitarianism and this becomes a major shift in consumer behaviour.

To be part of this opportunity, food and drink manufacturers are supporting these new dietary choices by developing ranges of great-tasting, authentic vegan and vegetarian products.

These developments can be complex and there are many things that need to be taken into consideration when developing and manufacturing vegan and vegetarian products. From the initial concept and the challenges of formulating with different plant proteins taking nutrition, taste and texture into consideration through to ongoing manufacturing controls. How do you ensure confidence in your supply chain, as well as in the controls you have around your manufacturing processes to minimise the risk of cross contamination? Are you commissioning the right testing to support your claims as well as meeting the requirements of consumers, the retailers and other industry bodies?

To view the programme and to book your place, click here





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