Leading insect expert professor Arnold van Huis, tropical entomologist, Wageningen University in the Netherlands will probe the use of insects in the food chain.
His presentation will follow the ruling from the European Food Standards Agency (EFSA) last autumn that edible insects posed no special risks to human health – when consumed directly or used as stock feed.
Non-processed insects
Non-processed insects, fed with approved feed materials, pose no special microbiological hazards above those associated with other non-processed protein sources, concluded EFSA.
The EFSA scientists ruled: “When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other non-processed sources of protein of animal origin.”
To hear the latest on using insects as human food, book your place at our innovation conference, taking advantage of our early bird ticket price offer, which runs until the end of this month.
The contribution of 3D printing to the food industry will be addressed by food technology author Michael Petch. His presentation will be titled: What role for 3D printing in food?
3D printing
Petch is the author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat.
The potential of personalised nutrition to contribution to the food and drink industry will be the subject of a presentation from Professor John Mathers, director of human nutrition, Newcastle University.
Read the full conference programme below.
To be chaired by Steve Osborn, principal consultant, food and beverage at the Aurora Ceres Partnership, the event will provide key scientific, technical and business insights for new product development (NPD) managers and executives, business development managers, food technologists, marketing managers, development chefs and ingredient manufacturers and retailers.
The early bird ticket rate of £361 + VAT per person is available for bookings made before January 31. From February the rate will be £425 + VAT per person.
The conference is sponsored by Lloyds Bank and legal firm Roythornes.
More information about the conference is available here.
New Frontiers in Food and Drink 2016
SESSION 1 Identifying tomorrow's ground-breaking new products
08:30 Registration and refreshments
09:00 Welcome and opening remarks by chairman, Steve Osborn
09.10 Combining culinary science with technology: keynote speaker: Stefan Cosser, Food Innovation Solutions
09:40 Crowdsourcing: tapping into global intelligence: Julian Coleman, global business director at Eyeka
10:10 What’s hot on the horizon: David Jago, director of innovation and insight, Mintel
10:40 What’s getting in the way of progress?: Claire Nuttall, The Brand Incubator
11:10 COFFEE (20mins)
SESSION 2: Getting personal about NPD
11:30 Personalised nutrition: Professor John Mathers, director of human nutrition, Newcastle University
11:50 How neuroscience is changing food design: Professor Barry Smith, University of London
12:10 Tackling obesity through satiety: Professor Gary Frost, Imperial College, London
12:30 PANEL DEBATE involving all speakers from morning sessions, chaired by Steve Osborn
13:00 LUNCH (1hour)
SESSION 3: Targeting new markets
14:00 Product fortification: professor Judy Buttriss, director general, British Nutrition Foundation
14:20 Healthy and safe reformulation: Dr Peter Wareing, principle food safety advisor, Leatherhead Food Research
14:40 Insects in the food chain: Professor Arnold van Huis, tropical entomologist, Wageningen University
15:00 COFFEE (20 mins)
SESSION 4: Achieving success in new markets
15:20 What role for 3D printing in food?: Michael Petch, author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat
15:40 Health and wellness: meeting special dietary needs: Elizabeth Jones, founder, On the Menu
16:00 Selling direct to the consumer: Tom Carroll, supply chain director, Graze
16:20 Closing remarks
16:30 Conference closes
Book your place at New Frontiers in Food and Drink here.