Overview

New & Natural 2011: How practical is natural? will help you to evaluate the costs and benefits of moving to a natural product position. Event includes an International Product Display by Mintel.

Venue is London Zoo and delegates will be treated to a 'Feed the Giraffes' experience at the end of the day.

Benefits of attending:

• Identify the value trade-off areas for your business to help you evaluate where best to position your products/product range
• Identify emerging technological innovations that can help to deliver natural
• Gain a better understanding of the product claims you can use and those you can’t
• Identify emerging market opportunities
• New products display

Who should attend?

• Product development managers/directors
• Food and drink companies and ingredients suppliers
• Marketing and brand managers/directors

Hotels

The following hotels are located near to London Zoo:

• Express Holiday Inn Swiss Cottage - Nearest Underground Station: Finchely Road - Rooms start from £94 (inc VAT, B&B) - More >>
• Melia White House Hotel - Nearest Underground Station: Regent's Park - Rooms start from £154 (inc VAT, room only) - More >>
• Holiday Inn Camden Lock - Nearest Underground Station: Camden Town - Rooms start from £162 (inc VAT, B&B) - More >>
• Colonnade Hotel - Nearest Underground Station: Paddington - Rooms start from £168 (inc VAT, room only) - More >>   

This list of hotels is provided for information only and does not represent Leatherhead's recommendations. Some offers are subject to availability or may be changed at the discretion of the hotel. Prices are correct as of 25/05/2011 and should be confirmed when booking your accommodation.

Programme

Chair (Morning): Melanie Leech, Director General, Food and Drink Federation 
Chair (Afternoon): Matt Incles, Market Intelligence Manager, Leatherhead Food Research

Venue is London Zoo and delegates will be treated to a 'Feed the Giraffes' experience at the end of the day.

Speakers

	Matt Incles, Market Intelligence Manager, Leatherhead Food Research Matt heads up the Market Intelligence department and has overall responsibility for producing Market Intelligence reports, conferences and consultancy projects. Matt has delivered a wide range of consultancy projects for food industry clients and he is experienced at producing bespoke qualitative and quantitative research and analysis. Prior to joining Leatherhead Food Research, Matt worked as a Business Analyst for European Food and Farming Partnerships LLP, a consultancy business specialising in agri-food supply chain development. Matt holds a BA (Hons) from the University of Birmingham and an MSc in International Business from Aston Business School. www.leatherheadfood.com/market-research
	David Jago, Director of Innovation & Insight, Mintel With 20 years’ experience tracking and analysing new product trends, David Jago offers a unique perspective on the marketplace and future new product development. As Director of Innovation & Insight he is responsible for providing tailored research and analysis in the fields of product development, market appraisal and competitor evaluation, to a broad range of packaged goods manufacturers and agencies in Europe and Asia. The role incorporates a close involvement in the continued development of Mintel GNPD. David has had numerous articles published in European trade press and professional journals, and is a regular speaker at conferences around the world, as well as industry groups and client-specific meetings in Europe, the USA, and Japan. He has also been involved in the judging of several new product awards. www.mintel.com
	Dr Wayne Morley, Head of Food Innovation, Leatherhead Food Research Wayne has a degree in Chemistry from Imperial College, London and a PhD in Physical Chemistry from Salford University. He joined Leatherhead Food Research in June 2009 to manage the Ingredients & Product Innovation team following over 22 years in Unilever. Wayne’s career started at Unilever Research at Colworth House where he worked on background emulsion science and the control of stability by emulsifier selection. He then moved to the Elmlea factory in Needham Market near Ipswich where he was responsible for the product development of UHT non-dairy creams. His next move was to Crawley to work on the product development of dressings products, including Hellmann’s mayonnaise, Colman’s mustard, and Amora ketchup. He then worked on savoury wet sauces in Crawley for a couple of years before returning to Colworth to lead the Drinks Packaging Group. Wayne has over 22 years' experience of working with emulsified food products from concept development through to factory implementation, including innovation, cost saving, and trouble-shooting activities. He has led many technical projects and managed project portfolios. This was supported by a number of training courses whilst at Unilever, including project and portfolio management, and ideas generation/creativity. www.leatherheadfood.com/product-development
	Zoë Meredith BA (Hons), Director, Yummy Lollies (pictured left) I am 37 years old and live in Brighton, East Sussex, with my partner and three children ages 8, 5 and 1. My background is in the arts and performing arts world and I gained my degree in Visual & Performing Arts at The University of Brighton. I then went on to use my skills and gained a wide range of experience as a dance instructor, choreographer and performer. My ability to motivate and challenge along with my creative skills and eye for detail have been invaluable since starting Yummy Lollies Ltd. My artistic flair within the company has pushed our products to gain a unique brand positioning. Sarah Smith BSc (Hons), Director, Yummy Lollies (pictured right) I am 37 years old and live with my husband and two children ages 8 and 5 in Brighton, East Sussex. I gained my degree in Surveying from The University of Brighton and have since had a wide range of experience in property and facilities management. This experience has given me effective management and leadership skills which I have been able to successfully translate into the running of a business. After having my children I saw creating Yummy Lollies Ltd as an opportunity to promote healthy eating in children, something I am incredibly passionate about, and use my organisational flair to drive the company to success. www.yummylollies.com
	Andrew Doyle, Chairman, Holmes & Marchant A marketer by background, Andrew has spent 30 years in the new products field, managing marketing and R&D teams for United Biscuits, Allied Domecq and the Campbell Soup Company.  He has won both the David Ogilvy award and the ŒElu award for new product launches. Chairman of design company Holmes & Marchant, Andrew is based in Marlow, lives in Brussels and calls Heathrow his second home. www.holmesandmarchant.com
	Jon Arzberger, Product Manager - Health Food, Azelis Jon started his career at RHM as a Food Scientist in the RHM Group Technical Centre, where he worked extensively on bakery technical and development projects.  Jon then moved to RHM’s Foodservice and Culinary Brands division, where he worked in all aspects of development, scale up and factory technical support. In 2007, Jon moved from RHM/Premier Foods and joined the Food and Health ingredient distribution business at S Black (now Azelis UK) as development, technical and regulatory support for the nutrition portfolio of ingredients. Jon is now responsible for all aspects of support, sales and business development for this portfolio in Azelis UK and has additional responsibilities for portfolio growth and support within the wider Azelis group across Europe. www.azelis.com
	Steve Pearce BSc, CSci, CChem FRSC MioD, Managing Director, Omega Ingredients Ltd Steve is a Biochemist, a former President of British Society of Cosmetic Scientists and The British Society of Flavourists, which in 1989 awarded Steve the William Littlejohn Memorial Silver Medal for his service to the sector. Steve is a well-respected industry figure with 30 years of experience. He is trusted by global sector leaders to inform them on the scientific possibilities and probabilities, trends and predictions in aromas, flavours and ingredients innovation. He is an adviser to a diverse range of commercial clients, specialising in creating unique ingredients, aromas and flavours for food and drink manufacturers, cosmetics and household consumer products. As an expert in recreating "extinct and impossible" aromas, Steve recreated "the smell of space" as part of a NASA astronaut training programme. His work is featured in the current BBC2 food science series "E numbers – An Edible Adventure".  www.omegaingredients.co.uk
	Elizabeth Fay, Head of External Relations and Communication, Cargill / Truvia® Europe After graduating in Government and Public Policy from Northerstern University in Boston, Elizabeth began her political career on Capitol Hill and spent spend ten years working in the United States Senate as an advisor on food and agricultural issues. In 2004 she joined Cargill as Director of Public Policy working on food safety, nutrition, and responsible sourcing issues for Cargill food ingredient businesses.   Since 2008, she has spearheaded public affairs, government relations and communications to support the approval and commercial entry of Truvia® tabletop sweetener into Europe, based in London. www.truvia.com
	Oliver Leedam, Senior Regulatory Advisor, Leatherhead Food Research With a CNAA Degree in Applied Biology from the Hatfield Polytechnic, Oliver has a wide range of experience across the food industry. Starting in quality control in the soft drinks industry, working for a food additive manufacturer specialising in the production of high quality Gum Arabic. Diverting for a while to gain experience of electronic data management, Oliver returned to the food industry in the legislative field spending four years working for a ready meal manufacturer, producing specifications for all the major multiples, and a year working for a multinational breakfast cereal manufacturer before joining Leatherhead in his present role. Oliver advises on UK legislation as well as EC legislation where it coincides. www.leatherheadfood.com/food-regulations

Sponsorship

Sponsoring an event at Leatherhead is an effective way for your company to stand out and catch the attention of potential prospects and current customers within the food and drink industry. As well as providing a means of introducing your company to delegates, sponsors are promoted through a number of communication channels in advance of the event, meaning that you can get your company’s name in front of additional prospects who may not actually attend the event.

A limited number of sponsorship opportunities are available for this event on a first-come, first-served basis:

Gold Sponsor

Silver Sponsorship Package – £1,750 + VAT 

• Promotion to contacts in Leatherhead's extensive database
• Prime position of company logo on conference website with hyperlink
• Insert of company leaflet (max 4pp) inside delegate workbook
• Company logo on front page of delegate workbook
• Company logo on welcome signage at venue
• Table top exhibition space accessible by attendees throughout breaks and lunch
• Introduction by Chairperson on the day
• 1 Free Delegate Space at the event
• Attendee list

If you are interested in sponsoring New and Natural 2011, please contact Rosemarie Bramble on T: +44 (0)1372 822358, E: rbramble@leatherheadfood.com