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Coated Foods Seminar
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Seminar Objective
The Seminar “Coated Foods: Trends, Developments and Efficiency Control" is designed to give new ideas for product, process and application innovation as well as for major improvements in the efficiency of production processes and clever ways to control costs.
The uniqueness of this seminar lies in the combination of the lectures of industry professionals and the practical experience during the seminar at the premises of CFS in Bakel. During the seminar the Technology Center of CFS will be toured. Delegates will see, touch and smell the novel coated foods during the seminar.
Who will attend?
This seminar is designed for all those managers who are active in the food industry and who want to get new ideas for innovation in products and processes and for improvement of efficiency of production processes as well as clever ways to control cost. Such as managers involved in:
- Application Development
- Product Development
- Production and Processing
- New Business Development
- Research & Development
- Technical Service
The seminar is relevant for the following food industries:
- Meat & Meat-free incl. Fish
- Chicken-based Foods
- Vegetable Foods
- Cheese-based Foods
- Snack Foods
- Health Foods
And for managers working with:
- Food Ingredient Manufacturers and Suppliers like Distributors
- Food Processing Manufacturers
Seminar: Content & Network!
This seminar will bring together the know-how and industry experiences on coated foods from processing, product, ingredient and application points of view. The seminar is an excellent platform for networking in and with the coated foods industry.
Dinner
To improve the networking opportunities, a complimentary dinner is included for all participants of the seminar in a restaurant in Asten-Heusden.
To register for this seminar please click here
Register before 15 May and receive a €300.00 discount!
Seminar Set-up & Programme
Seminar - Day 1 - 17 June 2009
08.00 – 08.30 hours: Bus transfer from Carlton Hotel De Brug in Mierlo to go to CFS in Bakel
08.15 - 08.45 hours: Registration
08.45 – 09.00 hours: Welcome address – Mr. Gerard Klein Essink, Managing Director Bridge2Food
(Netherlands)
09.00 – 09.15 hours: Welcome by Mr. Arie Kemps, Director Customer Visits & Technology Centre,
CFS (Netherlands)
Session 1: Market trends
09.15 – 10.00 hours: Market Trends – Mrs. Lu Ann Willam,
Head of Research, Innova Market Insights
(Netherlands)
Product innovation in coated foods such as coated meat, chicken, and fish products, vegetable based and coated cheese products is important. What are the learning points from product innovation in the USA, the EU and Asia? How important is the health trend for this sector? What are the recently introduced leading new concepts? How do they look like and what the positioning claims used? Which category is leading in terms of product innovation?
Session 2: Coatings & processing innovations
10.00 – 10.45 hours: Coatings systems trends & developments – Mr. Simon Tayler, Principal Technologist, Griffith Laboratories Europe (United Kingdom)
An overview of coating ingredient systems and their different end applications. Coating system components will be detailed along with how they are combined for different substrates and end preparation methods to deliver (i) desired texture, appearance and taste of the cooked finished product and (ii) ease & cost of processing on-line. Market trends influencing the development of new coating systems will be introduced and then expanded on in day 2.
10.45 – 11.15 hours: Refreshment break
11.15 – 12.00 hours: Processing systems & innovations– Mr. Paul Verbruggen, Product Manager Processing, CFS (Netherlands)
In this presentation you will learn about coated foods manufacturing: floured products, crumb breaded products and battered / tempura products. What are standard coating line set-ups and why, what alternatives are available and what are the consequences for product quality, efficiency and cost? The move from traditional to innovative lines for cooking & frying and evaluate now there's more then 10 year of experience. Innovative processing options in view of consumer health concerns and the search for low-fat coated products will be discussed: where are they coming from, what is possible, what are the complications and what are the savings?
Session 3: Pre-dust and batter innovations
12.00 – 12.45 hours: Considerations and choices in wheat flour for pre-dust and batters – Mr. Gerard van der
Hoek, Product Manager, Meneba (Netherlands)
Wheat flour is natural and versatile ingredient, widely used for pre-dusts and batter applications.
In this presentation details will be shared which determine the choice of wheat flour, how variations in processing performance, texture and taste of the end product can be managed with the right choice of wheat flour. The benefits of new pre-gelatinised wheat flours in enabling manufacturers to differentiate in their product formulations.
12.45 – 13.30 hours: Demo in CFS Technology Center
Forming - Predusting - Battering - Breading - Cooking - Frying: Innovative and traditional line set-up.
13.30 - 14.30 hours: Lunch
14.30 – 15.15 hours: Role of (modified) starches in pre-dusts and batters – Mr. Florian Much, Application
Specialist, National Starch (Germany)
Modified starch is extensively used in coatings as a pre-dust and in batters. More adhesion and crispness can be obtained. In this presentation you will receive an update on starch modification in general and for food coatings in particular. Reasons of usage and future demands on coatings from a starch point of view will be discussed.
15.15 – 16.00 hours: Benefits of rice ingredients in food coatings - Veerle De Bondt, Food Application Manager, BENEO-Remy (Belgium)
Due to the special characteristics of rice starch as for morphology and internal amylose/amylopectine structure, rice ingredients are ideally suited to fine tune the desired texture of many different food products. When a customer is searching for improved creaminess (such as in fillings and desserts) or improved crunchiness and crispiness (such as in extrusion products and coatings), addition of a small dosage of the right rice ingredient can offer the solution. In traditional batter formulations, partial replacement of wheat flour by rice flour or rice starches has pronounced effects on the texture, eating quality and stability (e.g., during freeze-thawing) of the end product. Besides the interesting functionality of clean label rice ingredients, they also have a very attractive nutritional profile and a good consumer perception.
16.00 – 16.30 hours: Refreshment break
16.30 – 17.15 hours: Herbs, Spices and Flavourings in Batter and Breading Systems including flavour trends
– Mr. Kees den Uijl, Business Development Manager, Euroma (Netherlands)
The usage of flavour in food coatings is getting more and more popular. It gives the opportunities for variation in appearance and in flavour to a basic product and to follow flavour trends in specific countries. By a flavour or seasoning, a product can be tailored and personalized to satisfy specific needs of the customer. Moreover, it gives possibilities to enhance and increase the taste of salt- or
fat-reduced products by developing appetizing flavours. Herbs and spices are giving – apart form the taste - opportunities for decoration and colouring of the coated food product and both in a natural way. Flavours and aromas are important to give a specific direction to a taste. Critical success factors for building a seasoning of herbs, spices and flavours for coatings will be discussed, especially the heat stability. Trends in taste will be discussed as well.
17.15 – 17.30 hours: Discussion & Closing
18.00 hours: Leave for active evening programme at Restaurant Pandoer in Asten-Heusden
22.30 hours: Bus transfer back from Restaurant Pandoer in Asten-Heusden to Hotel
Seminar - Day 2 - 18 June2009
08.00 – 08.30 hours: Bus transfer from Carlton Hotel De Brug to go to CFS in Bakel
Session 4 Pre-dust and batter formulations (continued)
08.45 – 09.30 hours: Role of acids and alkalines including phosphates - Dr. Ulrike Fischer, Head of Business
Line Bakery / Business Line Meat, BK Giulini (Germany)
Phosphates shine in chemical leavening systems where acids react with an alkali, typically sodium bicarbonate, to produce carbon dioxide gas in batters. The resulting gas causes the matrix to form an open, honeycomb-like structure that greatly influences texture.
09.30 – 10.15 hours: Natural colours: choices and variables in coatings – Mr. Martyn Lock, Colours Product Manager, Overseal (United Kingdom)
A new trend in the breading industry is coating systems with different colored particulates.
The particulates result from special stable colours that don’t blacken or brown in the fryer.
10.15 – 10.45 hours: Refreshment break
Session 5 Breaders and crumbs trends
10.45 – 11.30 hours: Key Market Trends and how they translate to Coating Ingredient systems – Mr. Bartel Pyckhout, Principal Technologist Griffith
Laboratories Europe (Belgium)
Health, differentiating textures, authentic taste and cost management are amongst some of the key drivers of coated food product development where coating ingredient systems can play a strong role. Specific challenges on the health dimension that will be covered are managing the reduction of salt levels, the control of fat and creating an improved perception of health. The design of coating ingredient systems & associated processing techniques to address these market demands will be presented.
Session 6 Cooking technologies & innovations
11.30 - 12.15 hours: Innovations in cooking technologies – Mr. Paul Verbruggen, Product Manager Processing, CFS (Netherlands)
Cooking is an ever growing step in the process of producing attractive products. Essential cooking methods including frying & filtration are explained in this session and the relevant technologies will be reviewed and in particular two zone cooking, horizontal airflow, dewpoint cooking: what does it bring to the product quality, yield and capacity?
Three zone cooking with impingement: what is the added value for coated products and non - coated products?
Fry-cook versus cook-fry: what makes the difference on yield, crispiness, oil pick-up?
Frying & Oil treatment: how to improve oil lifetime and what aspects to consider.
12.15 – 13.00 hours: Demo in CFS Technology Centre
Forming - Predusting - Battering - Breading - Cooking - Frying: Innovative and traditional line set-up.
13.00 - 14.00 hours: Lunch
Session 7 Freezing and refridgeration trends
14.00 – 14.45 hours: Coating of IQF Frozen Products – Mr. Jon Trembley, Global Cryogenics Centre of Excellence Manager & Uwe Rosenbaum, Business Development Manager, Air Products (United Kingdom)
This presentation focuses on the production of Individually Quick Frozen (IQF) products. Innovations in coating and mixing processes mean that food processors can efficiently enrobe and freeze foods in individual pieces to produce value added foods in a highly efficient way. The latest innovations in the use of Food Gas Technologies for freezing, rapid chilling, mixing and coating processes will be highlighted, showing how the gases can add to the overall quality of the finished product.
Session 8 Efficiency control
14.45 – 15.30 hours: Optimisation of operation cost - Mr. Jan Hennipman, Manager Business Analysis & Services, CFS (Netherlands)
The most important challenges in the food industry are: product variety, cost per pack, food safety and environment. All these challenges are cost related and as a next step these costs are represented by investment and operating costs including the raw materials. The manufacturing machinery purchase decision focus is more and more directed to the real operation costs. Consequently machine suppliers do involve themselves in the typical manufacturing cost savings and based on this dedicated process and operation skills are becoming one of the major assets to achieve a preferred supplier position. A good example is a complete value model showing the differences in the total operation costs based on individual machinery up to complete line solutions.
15.30 – 16.00 hours: Refreshment break
Closing Forum
16.00 – 17.00 hours: Closing forum with possibility to discuss different themes with the speakers
To register for this seminar please click here
Register before 15 May and receive a €300.00 discount!
CFS
CFS is a world-leading supplier of preparation, marination, processing, slicing and packaging solutions for primarily meat, poultry, fish, seafood and cheese industries. From a single machine or packaging material to a complete production line including software, CFS helps to improve output and reduce operating cost, now and in future. With a global customer support and sales organization and a fully equipped Technology Center to try out equipment, recipes and tooling, CFS is ready to serve requirements from idea to industrial-scale implementation. CFS also offers software for machine, line and factory automation. For more information: www.CFS.com.
Contact Ted Hegeman, Regional Director Western Europe,
T: +31 492 349 319, F: +31 492 342 985, E: ted.hegeman@cfs.com.
Sponsoring
This highly profiled industry course provides your company with a unique opportunity to capture the interest and influence the decisions of a highly targeted audience. Capitalize on this ideal platform to market your services and form strategic relationships through networking! Limited Sponsorship and Exhibit Opportunities are available, including:
Distribution of Promotion Materials
Table tops
Dinner
To sponsor at this course, please contact Irene Kraak at Bridge2Food, Tel:+31 30 225 2060 or e-mail ikraak@bridge2food.com.
Seminar Venue
CFS
Beekakker 11
5761 EN Bakel, The Netherlands
This seminar is organised in close partnership with CFS, a world leading supplier of processing and packaging solutions. The Technology Center of CFS is an excellent platform to discuss innovations and ways for efficiency control as well as a great place to feel, smell and taste innovations from CFS and the other active companies that are giving presentations during this top level seminar. Get in touch with your local CFS contact or contact Arie Kemps, Director of Custumor Visits & Technology Center through: tel: +31 (0) 492 349 301 and e-mail: arie.kemps@cfs.com and see how you can combine this seminar with discussions and or trials at CFS!
Seminar Hotel
Carlton De Brug
Arkweg 3 -17
5731 PD Mierlo
The Netherlands
Tel +31(0)492-678911
Fax +31(0)492-664895
E: info@debrug.carlton.nl
Bridge2Food has made a block booking for the delegates at discounted prices. The block booking will expire May 10, so book your reservations soonest.
For reservations: Download hotel reservation form here.
The unique Carlton De Brug hotel is situated in the southern province of Brabant, The Netherlands, in the town of Mierlo. This
country town, in between the region of the Peel and the Strabrechtse Heath, is known for its hospitality and beautiful nature. The
hotel contains 149 rooms and suites, as well as 16 fully equipped conference rooms and halls. The Carlton De Brug also contains
the largest leisure centre in Europe, allowing guests to enjoy a spinning session followed by a refreshing dive into the pool, or just
relax in the Jacuzzi or sauna.
You will quickly feel at home in the elegant and comfortable rooms at Carlton De Brug. We aim to serve, and the service we provide
is professional as well as personal. Our Deluxe rooms are well suited for business and leisure guests. All deluxe rooms at the
Carlton De Brug enjoy the most modern of amenities, to ensure your stay is both comfortable and memorable.
Transfer Service
Transfers from Amsterdam, Brussels and Duesseldorf Airport to the seminar hotel can be arranged free of charge on Tuesday the 16th of June. Please provide the following information to Jolanda Linders (jolanda.linders@cfs.com, Tel: +31 492 349 434) at CFS as soon as possible in case you want to make use of this service:
- flight number
- scheduled arrival time on 16 June
- departure airport
- arrival airport
- your mobile telephone number
Please note that this will not be individual transfers but bus transfers. where we will combine as many arriving flights as possible.
Return transfers to the airport can also be arranged on 18/19 June if there are enough delegates that want to use this service. Please indicate the same details as listed above for your departure flight on the 18th or 19th of June to Jolanda Linders. She will get back to you with a confirmation.
To register for this seminar please click here
Register before 15 May and receive a €300.00 discount!