A Syrian immigrant and founder of Yorkshire Dama Cheese, will share her inspirational story of creating a successful cheese business with local milks and unique flavours.
What not to do when launching your brand
80-90% of FMCG brands fail within 2 years. Of these failures: 42% fail due to lack of consumer demand, 29% run out of cash, 23% have the wrong team/partners/investors, 19% have their idea stolen by ‘own label’, 18% due to changes in pricing, costs or ingredients, 17% have a poor product offering, 17% have no business model or industry understanding, 14% have poor marketing and/or ignore customer feedback. In his presentation, Stephen will discuss how to avoid these pitfalls and set your business up for success.
There are few people in the hospitality industry who are more closely aligned with current food trends. Stephen writes for trade journals, presents at retail consortiums in the UK & Europe, and has been seen on BBC News as a leading expert in food related stories. Stephen judges the Foodservice awards, The Cateys and the Quality Food Awards.
Recent hot topics have included the rise in Home Delivery, Dark Kitchens and Takeaway/Grab & Go concepts – and how both hotels and restaurants, deli, farm shops can take advantage. Stephen not only guides and advises, but he is an entrepreneur who has his own extensive experience within retail and foodservice operations. He created the Wrapid brand of fast food outlets that he grew to 25 sites at home and abroad. As one of the owners of Moving Food, a food market development agency working with retail and catering, he has helped to launched dozens of new food concepts into the UK including the likes of Wowbutter (a no nut peanut butter!). His products can be found in locations such as Aldi, Nisa, Ocado and Holland & Barrett.
His latest project is the developer of ‘The World’s Smallest Ice Cream Factory’. It is a mobile organic ice-cream concept featured in Cadbury World and other leisure and retail destinations across the UK.
Why the Society of Dairy Technology is relevant to the Modern Dairy Processor.
This short presentation will explain a brief history of the Society since it was founded in 1943. How the Society currently provides support to the Dairy Industry, both for members and processors alike, will be discussed. Finally, the future aspirations of the Society and how the Society can remain relevant and of value to the whole Dairy Industry from Farm to table will be covered.
Nick Edwards qualified in Chemistry in the early 80’s joining the family Papermaking business. Then a move into Speciality Chemical Sales and Sales Management (water Treatment) took him into many industries including Food, Beverage and Dairy Industries. After 14 years the opportunity arose to join the Board of Holchem Laboratories Ltd (now Kersia UK) Sales Director providing detergents and disinfectants with technical services to the Food, Beverage, Dairy and Hospitality markets. This included taking the company into the Dairy Agri market. Once the company was sold Nick retired in 2020 but still retains an interest in the dairy sector with involvement in a Dairy Farm.
Challenges to Shred Plant-Based Cheese Alternatives
Plant-based cheese alternatives (PCAs) are gaining popularity as a healthier and sustainable alternative to dairy-based cheeses. However, their textural and functional properties often differ from those of dairy-based cheeses, which can limit their utilization by food manufacturers as well as their acceptance among consumers. In our department and collaboration with Ghent University, we work on the textural and functional properties of different PCAs containing a plant-based protein and modified starches to better understand the challenges that need to overcome for size reduction. In fact, these novel products have different characteristics that may limit their size reduction process which is an essential process step for cheese industry.
Ali Sedaghat Doost works for the Food R&D department of FAM-STUMABO as Food R&D Scientist. He is also doing research as a post-doctoral researcher at Ghent University on plant-based cheese alternatives and colloidal dispersion. He joined the Particle and Interfacial Technology Group (PaInT) as a Ph.D. student working on different aspects (formulation, characterization, and stability) of colloidal systems such as emulsions, particles, and micelles. He graduated with a Master of Food Science from University of Leeds.
Evoguard Process components for Dairies
Abstract: Everything from one Source
Biography – High-grade and innovative technology
As a Krones affiliated company, Evoguard can use decades of experience in line construction for the development of their components. In addition, Evoguard can contribute completely new ideas to engineering.
Their comprehensive program of components offers a solution for all tasks in process technology. All valves and pumps meet high safety standards and work absolutely reliably in continuous operation. Evoguard comprises the overall program of all valves required for the operation in a beverage production plant: butterfly valves, single seat valves, double seal valves, double seat valve, aseptic valves, sampling valves and control valves.
In addition to the high-quality valves, Evoguard also offers innovative recirculation pumps for the food and beverage industry and for aseptic applications.
The result is an economic modular component system containing parts which were optimally adjusted to suit the product flow in question.
Dairy is nutrient-dense, making it a perfect product not only for humans but also for in-process contamination. Learn about identifying in-process microbial risks from biofilms, cracks, and pinholes in your stainless steel and how that can impact your shelf life and product quality. This presentation will cover the risks, how to proactively identify them, and how to build an in-process monitoring and sampling plan to improve product quality and safety.
Improve Dairy Processing and Quality Control with X1 In-line pH Measurement
This presentation will highlight the development of a completely new technology for in-line pH measurement in food and dairy products. The X-Chip is unbreakable, hygienically designed and is cleaned with the system via CIP. It shows the possibilities for quality assurance, production optimisation and increased food safety using the new X-Chip technology for milk processors.
Holger Schmidt holds a Brewmaster degree from TUM Weihenstephan, Germany and has over 20 years of global experience with in-line process automation sensors. At METTLER TOLEDO Process Analytics Holger is the Global Industry Manager for Food and Beverage, transferring market requirements into R&D and helping customers integrate the latest technologies and software into their workflows. He also supports in the consultation and sale of machines, systems and components for hygienic food processing and packaging.
Holger is active as Team Leader of Doc 37, Hygienic Process Sensors and a member of the Advisory Board of the European Hygienic Engineering and Design Group (EHEDG).
Alex will present IMA’s new rotary filling machine, R-Line, first shown at Interpack earlier this year. His presentation will highlight the need for flexible, adaptable and efficient filling machines, at a time of changing needs and demands in product, packaging and materials.
Stephanie trained initially as a food technologist and worked for 25 years in a variety of technical and commercial roles in the UK; specifically working in the sectors of chilled ready meals, pizza and pies for companies including Northern Foods, Premier Foods and Greencore. Stephanie joined SEE in 2012 in the UK and Ireland Business Development team, she had a period working as the Senior Marketing Manager for Convenience Foods for EMEA until being appointed to the role of Retail and Sustainability Leader for North West Europe at the beginning of 2019.
With over two decades of experience in the field of automation, I’ve had the privilege of working across diverse industries. My journey began in the manufacturing sector, where I honed my skills while contributing to automation projects within the Food and Beverage and Pharmaceutical sectors.
Today, I leverage my extensive expertise to partner with clients, offering tailored automation solutions. My approach is rooted in a deep understanding of their unique challenges, allowing me to envision and deliver their desired future state with precision and effectiveness.
John will present on ‘The benefits of rapid product cooling’ alongside Laurent Guesdon.
Laurent will present on ‘The benefits of rapid product cooling’ alongside John Kirwin.
Neal has been employed by Urschel International in various roles since 1999 from involvement in the company’s product testing facility to his present position with overall responsibility for sales of machinery in the UK and Ireland. Over the past 24 years Neal has built relationships with all of the major food producers in his territories and has developed an enormous knowledge of Urschel machinery and their applications, from dairy, fruit, vegetable and meat products to plant based meat and cheese replacements.
Neal lives near the Leicester base of Urschel with his wife and 2 children and is involved as a coach in his son’s local youth football team.
Presentation Title-CIP and Chemical Resistant Flooring
Presentation Title-CIP and Chemical Resistant Flooring
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