Day 1 Natural Colours | Day 2 Natural Flavours | Day 3 Natural Preservatives

Monday 20th October 2008

Natural Colours

Overcoming the key challenges of applying the complete range of naturally derived colours

09.00 Registration & Coffee

09.20 Chairperson's opening remarks

Richard Ratcliffe, Executive Secretary, Food Additives and Ingredients Association (FAIA)

09.30 Addressing the current & future European legislation surrounding the application of natural colours

• An overview of the existing EU legislation on the use of natural colours in the food and beverage industry
• Reviewing the forthcoming changes to the current colour legislation
• Which colours should and should not be considered ‘natural'?
• Examining the complexities of how colouring foods fit within the current legislation

Dr Stephen Johnson, Senior Executive Officer, Additives Branch, Food Standards Agency (FSA)

10.10 Overcoming the technical challenges of applying the complete range of naturally derived colours

• Investigating the fundamental challenges to overcome to ensure successful natural colour substitution
• Evaluating the range of natural colours available from yellow and orange through to brown and black
• How to maximise your chances of a direct colour substitution when reformulating an existing product
• Examining the concentrations of natural colours needed to provide a viable alternative to synthetics

Dr Annette Salskov-Iversen, Vice President, Colour Division, Product Development, Chr. Hansen

10.50 Refreshments & Networking

11.20 Nature's answer to colourful beverages - How to achieve the perfect shade of natural orange and yellow

• Exploring the technology used to develop colour formulations that deliver a stable yellow and orange
• Examining natural mixed Carotenes, Lutein and Paprika as alternative sources to artificial colourings
• Retaining the same colour shade and transparency without affecting the shelf-life and taste of your product
• Investigating the knock-on effects of reformulation and the solutions available to prevent these interactions

Dr Fabienne Boukobza-Ravey, R&D Director, Overseal Natural Ingredients, Natraceutical Group

12.00 Examining the functional qualities of established and emerging natural food colourings

• Evaluating emerging natural ingredients that have the necessary qualities to be used as food colourings
• Exploring the colouring and functional qualities of Turmeric, Caratonoids and Polyphenols
• Reviewing established natural colours with antioxidant and cognitive performance enhancing qualities
• Analysing the key health benefits of natural ingredients used to provide colour to foods

Professor Jeya Henry, Researcher in Nutrition and Food Science, Oxford Brookes University

12.40 Evaluating the vibrant red colouring and potential antioxidant properties of Lycopene

• Exploring the benefits of Lycopene, both as a food colouring and a health giving ingredient
• Evaluating the alternative forms of Lycopene that do not require the declaration of an E number
• Reviewing the current use of Lycopene in the international food & beverage market place
• An overview of the patented formulation technology used to deliver the red colouring Tomat-O-Red®

Dr Andrew Kendrick, International Technical Development Manager, LycoRed

13.20 Lunch & Networking

14.20 Advances in biotech approaches to improving Anthocyanins as natural food and drink colouring

• Exploring how Anthocyanins are made and what determines differences in their colour
• Examining what determines the differences in Anthocyanins stability
• An overview of the biotech approaches to improving Anthocyanins as natural colourings
• The current thinking on the potential benefits of dietary Anthocyanins and the opportunities available

Professor Cathie Martin, Group Leader, Department of Cell and Developmental Biology, John Innes Centre

15.00 Using analytical chemistry to examine the safety, stability and regulatory compliance of natural colours

• Reviewing the analytical techniques used to address key issues associated with the use of natural colours
• Evaluating the chemical stability of Annatto (E160b)
• An overview of the reference material available on Curcumin (E100)
• Examining the chemical characterisation of Copper Chlorophylls and Chlorophyllins (E141)

Dr Mike Scotter, Principal Scientist, DEFRA Central Science Laboratory (CSL)

15.40 Refreshments & Networking

16.00 Closing Panel Discussion

• Overcoming the key R&D challenges of using natural colours in product reformulation
• Developments to date and natural colours available
• How can the latest advances in natural colours be used in the
• food and beverage market?

Facilitated by the chair, Richard Ratcliffe, Executive Secretary, Food Additives and Ingredients Association (FAIA), with contributions from a selection of the day's speakers

17.00 Close of Colour Day