Workshops - Wednesday 22nd October 2008

Natural Preservatives

Briefing

Improve the cost to technical performance ratio of natural preservatives
Ensure successful reformulation that meets both your ‘natural' and food safety criteria
Review the range of effective natural preservatives that are currently under development

09.00 Registration & Coffee

09.30 An overview of natural preservatives and their use in the food and beverage industry

Examining natural preservation systems available and the current definitions of natural preservatives
Reviewing the current knowledge on plant, animal and microderived preservation systems
An overview of the future trends in natural food and drink preservation: micro-algae and quorum sensing

Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Foods International

10.10 An In vitro evaluation of olive and grape based natural extracts as potential preservatives for food

Examining the natural preserving anti-microbial qualities of extracts from olive and grape
Investigating how they outperformed standard antioxidants: Quercetin, Hydroxytyrosol, and Oleuropein
Reviewing the potential for this novel source of natural preservative in the food and beverage industry
Exploring the concentration of grape and olive extract needed to be a safe natural preservative

Ana Teresa Serra, Portugal's Instituto de Biologia Experimental e Tecnológica (IBET/ITQB-UNL)

10.50 New age Rosemary - Examining application specific formulations with antirancidity and antimicrobial properties

Comparing the preservation qualities of traditional rosemary extracts and new age specific application formulations
Examining the antioxidant qualities of rosemary extract based formulations
Reviewing the antimicrobial potential of rosemary extract formulations for use in the food and beverage industry
Exploring the future development and possibilities for the use of rosemary extracts with antioxidant properties

Dr Majda Hadolin Kolar, Head of R&D & QC Lab, Vitiva

11.30 Refreshments & Networking

11.45 Followed by three separate audience roundtables discussing the following:

How to achieve successful reformulation that meet both ‘natural' and food safety criteria?

How can you improve the cost to technical performance ratio of natural preservatives?

What effective natural preservatives are currently being developed for the food and beverage industry?

13.00 Close of Briefing

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