The IFFI Masterclass ‘Personalized Food’ is scheduled for 18 & 19 May 2017. We look forward to welcome all members and invitees who are interested in the challenges ingredient suppliers are facing now that it’s time to account for taste. Share insights with experts from academies and industry-leading businesses as well as colleagues from the food (ingredients) industry.
Innovation/R&D managers, product and business development managers, application and process technologists and colleagues from the food ingredients industry involved in innovative recipes for personalised food.
Module 1: ‘New tasty concepts’
The food industry is challenged by consumers to lower either eliminate salt, fat, sugar, allergens, animal proteins, E numbers etcetera in food products. Claims like ‘Free from’, ‘low fat’, ‘no added sugar’, ‘allergen free’, ‘clean label’ indicate that the proposition of ‘a tasty product’ is at risk. ‘If we are asked to leave a lot of ingredients out of food formulations, it is about time to redefine the concept of taste’. And develop a complete new proposition of ‘tasty products’. Before you decide what insights you need, it makes sense to identify:
- In which sense are we limited to the current concept of taste by delivering ‘free from’ personalized foods?
- In which sense do we need to redefine taste and ask ourselves, what ‘Het Nieuwe Lekker’ tastes like?
Module 2: 3D printing
3D food printing is a new way to create food products with unique quality aspects that can be fully personalised. It can make tangible contributions to people’s health and sustainable production in the future. TNO currently combines expertise in 3D printing technology with food science to create ultra-modern technology for the production of new food products. Erik Mulder translates the science into a business case coming from the Creative Studio at from Loders Croklaan.
Module 3: N = 1 manufacturing
When food becomes more individualized and each sku is different, how will this affect the cost structure? Normally speaking it will go up. But is it also possible to manufacture unique products at the same price level as mass production? In other words, will cost price leadership be possible for personalized food production n=1? Together with a manufacturer of equipment and food, we will touch on personalized food production.
Team activity: ‘Dining in the dark’
in a restaurant environment blind waiters will serve culinary delights. Experience what it’s like when you cannot see anything and the other senses take over.
Programme, Location & Registration
Programme and location details will be available soon, as well as online registration facilities.