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Investigating black specks in a food product
Diversity & Inclusion
Insights & resources
With thousands of new food products launched each year, how do you make sure yours has the best chance of success?
This webinar will take you through key areas that need to be considered when turning your food innovation idea into a reality. From understanding your target consumer, selecting relevant ingredients through to target nutrition profile for your product. We will also discuss manufacturing considerations, how analytical testing can support your product development process and substantiating your claims to ensure your product meets the desired shelf life.
Carole Bingley is a technical specialist and has undertaken both ingredient evaluation and product development projects for food manufacturers and ingredient suppliers. Recent projects include development of dairy alternatives and vegan meat alternatives based on plant proteins.
Robert Griffiths is our oils and fats technical specialist and has extensive experience in the the analysis, uses and properties of these in a variety of food and non-food applications. Robert is the current chairman of the British Standards Institution (BSI) Oilseeds, Fats & Oils Committee.
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