Leatherhead Food Research - Manchester and Amsterdam Roadshows 2010

Leatherhead will be hosting two free Roadshows, the first in Manchester, UK, on 9 September and the second in Amsterdam, The Netherlands, on 19 October.

Open to both Leatherhead Members as well as non-members, the events will be themed around the topic of Clean Labels and provide delegates with key insights into this constantly evolving area of the food and drink industry. The teams delivering the presentations will consist of key Leatherhead experts in the areas of Market Intelligence, Regulatory, Innovation & Sensory, Food Safety and Nutrition.

Reserve your place now as places are strictly limited at each venue.  Leatherhead Food Research reserves the right to decline reservation requests and or limit the number of delegates from an organisation.

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Programme (Expand/Collapse Details)

Delegates are encouraged to get the most out the day by requesting meetings with our experts in the afternoons to find out more about Leatherhead’s wide range of services and their existing Membership benefits, or the benefits of potential Membership. 

Draft Programme - Old Trafford, Manchester, UK
09.00 Registration and Refreshments
09.30 Welcome and Introduction
Dr Paul Berryman, CEO
09.45 Overview of the Clean Label Explosion
Chris Brockman, Market Intelligence Manager

• Examples of headline consumer attitudes to additives
• The growth of "all natural" and new product trends
• The future development of the trend
10.25

EU Legislation & Clean Labelling
Annie-Laure Robin, International Regulatory Manager / Novel Food Expert

• Definition?
• Current regulatory framework
• Case studies of clean label replacements

11.05 Clean Label Ingredients
Dr Wayne Morley, Head of Food Innovation

• Clean label alternatives to standard ingredients
• Recently reported clean label ingredients
• Case stdies of clean label replacements
11.45 Refreshments and Networking
12.15 Natural Preservatives and their Use in the Food & Beverage Industry
Dr Peter Wareing, Principal Food Safety Advisor

• Defining 'natural'
• Micro-derived compounds: activity and applications
• Quorum sensing
12.45 2050: Clean Labels, Full Circle
Tony Hines (MBE), Head of Food Security and Crisis Management Manager

Tony will position himself in 2050 where clean labels may be just a distant memory driven by our need to feed an exploding population with dwindling resources. He will look back fondly at the early part of the 21st century when the world was a much less densely populated and cooler place, with abundant rainfall to support a dynamic, largely agriculture based economy where animals grazed in fields, the rivers ran with fish and the supermarket shelves were full of natural products will little chemical preservatives. Tony will reflect on how lucky the previous generation were to have such an abundant food supply and explore many of the issues that have seen ‘clean labelling’, once so popular, go full circle!
13.15 Lunch and Networking
14.15 Stadium Tour - Old Trafford, home to Manchester United Football Club
Draft Programme - Hilton Hotel, Schiphol, Amsterdam, The Netherlands
09.00 Registration and Refreshments
09.30 Welcome and Introduction
Dr Paul Berryman, CEO
09.45 Overview of the Clean Label Explosion
Laura Freeman, Senior Analyst, Market Intelligence
• Examples of headline consumer attitudes to additives
• The growth of "all natural" and new product trends
• The future development of the trend
10.25 Clean Label Ingredients – Consumer Attitudes
Cindy Beeren, Head of Sensory & Consumer

• Clean label alternatives to standard ingredients
• Case studies of clean label replacements
• Consumer attitudes to clean labels and specific ingredients
11.00 Refreshments and Networking
11.30 Natural Preservatives and Clean Labels
Dr Evangelia Komitopoulou, Head of Food Safety

• Defining 'natural'
• Micro-derived compounds: activity and applications
• Quorum sensing
12.05 Dr Martin Wickham, Head of Nutrition
12.40 EU Legislation & Clean Labelling
Dr Mary Gilsenan, Head of Regulatory Services

• Definition?
• Current regulatory framework
• Case studies of clean label replacements
13.15 Lunch and Networking

 

Location (Expand/Collapse Details)

Manchester, UK – 9 September
Old Trafford, home of Manchester United Football Club. After lunch, delegates will have the opportunity to take a tour of the stadium. Click here for a map and directions to Old Trafford. Click here for directions to the North East 1999 Suite. Click here for the Manchester United website.

Amsterdam, The Netherlands – 19 October
Hilton Hotel Schiphol. Adjacent to the airport and easily accessible, we believe it is an ideal location for Members and clients from northwest Europe. Click here for details of the venue.

Leatherhead Speaker Profiles (Expand/Collapse Details)

Dr Paul Berryman, Chief Executive, Leatherhead Food Research

Dr Paul Berryman, Chief Executive (Manchester & Amsterdam)
Dr Berryman was appointed Chief Executive of Leatherhead Food Research on 1st January 2008, following two years as Leatherhead’s Research Director. A Chartered Chemist and Biologist, he has 30 years' experience in food science and food law, working in five different scientific consultancies including the Birmingham Public Analyst Laboratory, Clayton Environmental Consultants Ltd and Hampshire County Council's Scientific and Trading Standards Services. Paul sits on three BBSRC panels including Bioscience for Industry and DRINC – a £12m initiative to fund industry-relevant nutrition research at Universities. He also chairs the Government Chemist Advisory Group which oversees the referee food analysis function of the LGC.

Dr Wayne Morley, Head of Ingredients & Product Innovation, Leatherhead Food Research

Dr Wayne Morley, Head of Food Innovation (Manchester)
Wayne has a degree in Chemistry from Imperial College, London and a Ph. D. 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.

Picture of Cindy Beeren, Head of Sensory & Consumer, Leatherhead Food Research

Cindy Beeren, Head of Sensory & Consumer (Amsterdam)
Cindy manages the Sensory & Consumer Science unit at Leatherhead and is the Sensory & Consumer Research Forum Liaison Officer. Cindy’s role involves supervising sensory-related activities (confidential-, forum- and collaborative- research) and designing and running sensory training programmes. She graduated as a Food Marketeer and has gained considerable experience working in the food and ingredient industry in companies such as Mars and Danisco as a sensory technologist and a flavourist. Cindy joined Leatherhead in January 2007.

Dr Martin Wickham, Head Of Nutrition, Leatherhead Food Research

Dr Martin Wickham, Head of Nutrition (Amsterdam)
Prior to joining Leatherhead in May 2010, Martin spent 17 years at the Institute of Food Research, UK where he developed a new research platform resulting in the Dynamic Gastric Model – a state-of-the-art in vitro system that simulates human digestion. He has run many major research projects for industry and the BBSRC (Biotechnology & Biological Sciences Research Council). Martin is a visiting Professor at the University of Messina, Italy and holds a BSc (Hons) in Process Biotechnology (Teesside), a PhD in Nutrition (UEA) and an MBA (Dundee). He has published over 30 peer-reviewed articles, has won many innovation trophies and was a 2009 finalist in the BBSRC’s prestigious Innovator of the Year Awards.

Dr Mary Gilsenan, Head of Regulatory Services, Leatherhead Food Research

Annie-Laure Robin, MSc, International Regulatory Manager (Manchester)
Annie-Laure is the team leader of the European regulatory team. She trained as a food scientist in both French and British universities. After completing a Masters degree in Food Science from Reading University, UK, she moved into the regulatory sector and worked for seven years at the UK Food Standards Agency where she developed her expertise in UK/EU food law and specifically in legal controls surrounding food labelling and novel food products. She joined Leatherhead Food Research in September 2007 where she advises and trains on current and future European, French, Luxembourgian, Algerian, Tunisian and Moroccan food legislation, and liaises with authorities on food law issues.

Dr Mary Gilsenan, Head of Regulatory Services, Leatherhead Food Research

Dr Mary Gilsenan, Head of Regulatory Services (Amsterdam)
Mary holds a BSc in Human Nutrition from the University of Ulster, Northern Ireland and a PhD in food additive exposure assessments from Trinity College Dublin. She spent five years working as a researcher at the Institute of European Food Studies, Dublin and subsequently moved to the food industry (Unilever) where she was based in the Netherlands and the UK. Whilst working in R&D at Unilever, she set-up and managed human studies to substantiate health claims, and subsequently moved to a communication role to ensure that all claims and communications relating to a tea brand were legally permitted. Mary joined Leatherhead Food Research in June 2009 as Head of Regulatory Services. In addition to managing a team of 20 multi-lingual regulatory advisors covering some 100 countries, Mary provides strategic advice on the use of health claims and compilation of health claim dossiers. She has published several scientific papers and peer-reviewed several others and writes regulatory columns in food and drink magazines.

Picture of Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research

Dr Evangelia Komitopoulou, Head of Food Safety (Amsterdam)
Evangelia is recognized for her involvement in the development and validation of microbial detection and antimicrobial assay methodologies as well as the identification and evaluation of novel and natural antimicrobial systems used in food preservation. She has co-ordinated a number of research projects that cover different aspects of microbial physiology and behaviours in food and environmental systems. She has been actively involved in reviewing microbial recovery conditions following different stress applications and has managed a number of projects on microbial attachment on food contact surfaces and the role of quorum sensing on the initial steps of biofilm formation. 

Evangelia is a member of the Microbiology Working Committee for British standards and a member of the New Emerging Microbiological Issues Expert Group on Persistence and survival of pathogens in dry food environments (ILSI Europe). For her scientific work in Salmonella detection methodology, Evangelia was honored with the ‘Innovations in Food Microbiology’ Silver Award during the 2001 annual meeting of the International Association for Food Protection (IAFP), USA.
Dr Peter Wareing, Principal Food Safety Advisor Dr Peter Wareing, Principal Food Safety Advisor (Manchester)
Peter has 29 years' experience working in microbiological research, development and training, of which 22 years have been spent on food microbiology and mycology. He has specialist experience in bacteriological and fungal problems relating to storage, distribution and processing of foods in tropical countries.  Additionally he has experience in design and implementation of training courses in food bacteriology, mycology and HACCP. He coordinates and develops the Food Safety training portfolio at Leatherhead Food Research, running approximately 30 courses per year, from basic microbiology, HACCP and auditing to specific courses on shelf life and soft drink microbiology. He has also developed new courses in identification of food-borne moulds, the alternatives to preservatives, new food pathogens and sauces and dressings microbiology. He has achieved certification of Leatherhead’s HACCP courses (levels 2-4) to RSPH standard.

Tony Hines, MBE, Head of Food Security and Crisis Management Manager, Leatherhead

Tony Hines, MBE, MICPEM, Head of Food Security and Crisis Management Manager (Manchester)
Tony has worked at Leatherhead for over 35 years and is the company’s Crisis Management expert. He has over 20 years’ experience in delivering training programmes on crisis management and innovation in a lively and unforgettable format. He also provides consultancy services on Consumer Complaints, Crisis Management, Product Recalls and Media Management to the top food and drink manufacturers and retailers worldwide. Tony has written a number of journal articles and has contributed to several authoritative works on Crisis Management; as well as making numerous television and radio programme contributions.

Over the last three years Tony has worked closely with the Food Standards Agency on issues relating to intentional contamination of the food supply chain. This involves close collaboration with the Ministry of Defence Scientists at the Defence Science Technology Laboratories, and the Centre for the Protection of National Infrastructure.

Tony is Chairman of the Board of Trustees of the UK Anaphylaxis Campaign and has given lectures on incident management at the Emergency Planning College at Easingwold to the emergency services. He is the food industry’s first Member of the Institute of Civil Protection and Emergency Management. His MBE is for services to the community which involved working with the Emergency Services.

Chris Brockman, Market Intelligence Manager, Leatherhead Food Research

Chris Brockman, Market Intelligence Manager (Manchester & Amsterdam)
Chris joined Leatherhead Food Research in April 2009 after seven years with Food from Britain, where he headed up a research and consultancy department undertaking research activity for UK food and drink exporters. At Leatherhead, Chris manages a range of market intelligence services including confidential projects, publications and the Global Food Markets database. After graduating in Business Studies, Chris has spent the past 13 years in market intelligence roles and is regularly quoted in the international food and drink trade press. 

Booking Form

Please select the Roadshow you wish to register for. Your attendance at the event will be confirmed by email. Places are strictly limited. Leatherhead Food Research reserves the right to decline reservation requests.

Please note that there is no charge for attending these events.

Manchester Roadshow - 9 September 2010
Would you like to come on a stadium tour after lunch? (tours last approx 40 minutes)
Yes
No
Amsterdam Roadshow - 19 October 2010

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If you have any questions, please contact Rosemarie Bramble, Membership Manager, on T: +44 (0)1372 822358, E: membership@leatherheadfood.com.

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