Food Innovation, Product Development
& Compliance Workshop
| Date: |
Wednesday, 26th May 2010 (date change) |
| Venue: |
Courtyard by Mariott
18-40 Anderson Street, Parramatta |
| Time: |
9.00am - 5.00pm |
| Registration Fee: |
FTAA Members - $440.00
Non Members - $545.00 |
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| To Register: |
Download a registration form or register online.
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FTAA Members |
Non Members |
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About FTAA
The Food Technology Association of Australia (FTAA) is a major food industry body for companies involved with
the food industry in Australia. The organisation dates back to 1949 and it has made significant contributions to food
regulation and technical issues in the food industry since that time. FTAA has provided training courses for the food
industry for the last twenty years and is now responding to the changing needs of industry by creating a product
development workshop designed especially for technical and devlopment staff in the Australian Food Industry.
Purpose of the Workshop
This year's workshop will include interactive discussion sessions covering modern product innovation and development protocols.
The number of
companies obtaining a wide range of certifications and the increase in supermarket branded products have changed
the face of product development to include a wide range of compliance requirements. Delegates will have the
opportunity of interacting with expert speakers during the days’ proceedings. This workshop is organised by FTAA in
conjunction with Advancing Food Safety Pty Ltd.
Presenters include: Peter Bush (FTAA), Catherine McKean (Food Focus), Christa Lingham (Lingham Foods), Tony Zipper (FTAA) and Bill McBride (AFS).
Who Should Attend
Attendees will come from a wide range of interested parties involved in the development process at all levels – ie
Ingredient suppliers, food manufacturers, technologists, marketers, quality and legislative compliance practitioners.
Program
| Session 1: The Product Brief and the Critical Development Criteria |
| 9.00am - 9.10am |
Introduction and Welcome |
Peter Bush, FTAA |
| 9.10am - 9.40am |
The who, what, why and wherefore of product briefs plus two model briefs |
Catharine McKean, Food Focus |
| 9.40am - 10.10am |
Establishing the critical development criteria - costing format, specifications, shelf-life |
Peter Bush, FTAA |
| 10.10am - 10.30am |
Session 1 Tasks & Work-shopping |
Catharine McKean , Food Focus |
| 10.30am - 10.50am |
Morning Coffee |
Peter Bush, FTAA |
| Session 2: Formulating to a brief - two examples |
| 10.50am - 11.20am |
Formulating Brief 1 - A cost sensitive product (a meal replacement) |
Christa Lingham, Lingham Foods |
| 11.20am - 11.50am |
Formulating Brief 2 - A kJ and Nurtitional sensitive product (chicken soup) |
Tony Zipper, FTAA |
| 11.50am - 12.15pm |
Session 2 Tasks & Work-shopping |
Christa Lingham
Tony Zipper |
| 12.15pm - 1.00pm |
Lunch |
| Session 3: Scaling up, evaluation techniques and manufacturing capability |
| 1.00pm - 1.30pm |
Scaling up - bench to pilot plant to process & production capability |
Christa Lingham, Lingham Foods |
| 1.30pm - 2.15pm |
Storage Conditions &Shelf life Protocols |
Peter Bush, FTAA |
| 2.15pm - 2.30pm |
Session 3 Tasks & Work-shopping |
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| 2.30pm - 2.40pm |
Sponsor Advertorials |
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| 2.40pm - 3.00pm |
Afternoon Tea |
| Session 4: To market, to market - Labels, Compliance and completing the process |
| 3.00pm - 3.25pm |
Getting the label right, ingredient listing, nutrition information and allergen declaration – a meal replacer |
Tony Zipper, FTAA |
| 3.25pm - 3.55pm |
Compliance with Retailer standards |
Bill McBride, AFS |
| 3.55pm - 4.20pm |
Getting the label right, ingredient listing, nutrition information and allergen declaration – chicken soup |
Tony Zipper, FTAA |
| 4.20pm - 4.40pm |
Completing the Product Development process. |
Catharine McKean, Food Focus |
| 4.40pm - 5.00pm |
Final question session |
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| 5.00pm |
Close |
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