Food Additives & Ingredients: The Future Revealed
FAIA, in conjunction with Harper Adams University, recently held a one-day seminar entitled: Food Additives & Ingredients: The Future Revealed. The programme covered everything from regulatory aspects of food additives, evolution and future developments in sweeteners, consumer and food industry perceptions of food colours, an ethical approach to food additives and ingredients, growth trends in food ingredients and how companies can best meet future regulatory requirements.
Below are a selection of presentations given on the day…
David Clarke, Assured Food Standards: Meeting future regulatory requirements
Mary Quinlan, Tate & Lyle: Evolution of sweeteners
Professor Ralph Early, Harper Adams University: Additives and ingredients under the ethical microscope
Dr Roland Beck, Sensient Colors: All colours are equal…
Dr Rhodri Evans, Exponent: Regulatory aspects of food additives