Innovations in Naturals 2008 tackles all of your technical challenges when using natural colours, flavours and preservatives. This is your chance to hear how Europe's most successful food manufacturers, ingredients suppliers and research institutions are solving these fundamental problems, and for you to exclusively learn from their latest research and development.

• Overcome the key challenges of applying the complete range of naturally derived colours
• Achieve the successful reformulation of established products using natural flavourings
• Develop natural preservatives that meet both your ‘natural’ and food safety criteria

Key programme highlights include:

• Chr. Hansen revealing how you can overcome the technical challenges of applying naturally derived colours
• Unilever exploring  the successful compensation of salt reduction by natural flavour compounds
• RSSL examining how to counter the risk of allergen inclusion in the reformulation of naturally flavoured products
• The FSA addressing the current & future European legislation surrounding the application of natural colours and flavours
• Leatherhead Foods investigating the current knowledge on plant, animal and micro derived preservation systems