training session for food manufacturers
Ready to eat foods : a training session for food manufacturers - March 25, 2010
Interview with Vincent Scourzic, training manager of Welience
Why would companies be interested in a day-long training session on Ready-to-eat foods?
Consumer habits have changed a lot in the last few years. The time spend on cooking and eating at home has gone down and out of home food consumption has increased by 10% per year, which is enough to incite food companies to develop food products that meet this growing need.
What are the characteristics of these food products?
The development of these food products concerns the ingredients, but also processing and packaging. Consumer demands orient them towards ease of use, speed, ease of transport and storage. This is true for ready meals but also for preparations for cakes, sandwiches and salads. Snackfood are too part of this group of products but consumers are also looking for nutritionally balanced and tasty foods.
How is this training session different?
It deals with the necessary concepts for developing food products: knowledge of markets, professing of transportable food, adapted health clains and packaging (new packaging materials, modified atmospheres etc.). The various presentations are given by university lecturers and industry representatives and followed up by practical demonstrations in the food pilot plant.
Who can take part?
This training session is designed for European food manufacturing companies (all presentations are in English): managers of R&D, innovation, marketing, quality, or production departments... who are interested in finding out about the ready to eat market and identify new areas for developing easy to use, easy to carry and health products. The training session is also open to other people interested by this topic (health professionals etc.).
Who gives the presentations?
Specialists in the various areas dealt with in the training session! Market data is presented by a lecturer from the Burgundy Centre for Marketing Research, health claims will be taught by the director of Cen Nutriment, a CRO specialised in nutrition and the evaluation of health claims, processing techniques will be presented by a Welience engineer, with a practical demonstration on pilot equipment. The question of packaging will be presented by several experts in the areas of new packaging materials (a packaging manufacturer), active and intelligent packaging (a researcher from AgroSup Dijon) and modified atmospheres (Air Liquide).
What capabilities does Welience have in this area?
Welience is situated as an interface between research and industry: in the food department of Welience, we collaborate with food manufacturers looking to innovate. Thanks to our own technical resources (two food pilot plants) and our supporting laboratories (within the University of Burgundy, AgroSup Dijon, INRA, CNRS etc.), we are able to develop new food products with specific characteristics in taste, nutrition, functional or hygiene. In the area of ready to eat foods, Welience can develop specific textures (filled products, retextured fruit and vegetables, snacks...), optimise taste and nutritional properties and ensure shelf life. Welience is also involved in a Vitagora R&D project on active packaging.
Download the training session program
To find out more, please contact Vincent SCOURZIC (training manager)
Welience Agroalimentaire et Bio-industriel
Rue Claude Ladrey
21000 DIJON (France)
Tel: +33 (0)3 80 39 66 17
Fax: +33 (0)3 80 39 67 73
Email: agroalimentaire@welience.com
Website: www.welience.com |
|
|
