IFST Webinar: What is natural about food colours?

IFST Webinar: What is natural about food colours?

Date:  7 March 2023

Time: 19:00 - 20:00

Booking link: https://www.ifst.org/events/1201/ifst-webinar-what-is-natural-about-food-colours

IFST member - Free

Non-IFST member - £25.00

Organised by Midlands Branch

In this webinar Dr Kendrick will use his 25 years’ + experience of natural colours in technical and customer facing roles to give the audience an introduction to natural food colours covering sourcing, practical challenges in the bulk production of food, legislation and labelling. There will be a case study covered where a change was made by a major US brand due to consumer pressure.

What participants will learn about

- Natural Food colours and how they are sourced

- Practical challenges in their bulk application in food

- Regulatory and labelling related to natural food colours

Target audience: Members and non-members, food development and marketing professionals, food manufacturers, students.

Chair: Andy Kerridge, Chair of Midlands Branch and Manager Director, Wyvern Food Solution

Andy has over 30 years’ experience in food safety and quality, initially in manufacturing, and then in foodservice. He set up Wyvern Food Solutions, a food safety consultancy, about 9 years ago, and he now helps companies with their quality and safety management systems, auditing, specifications, food fraud/VACCP, and other activities.

Speaker: Dr Andrew Kendrick, FIFST, Senior Technology and Innovation Manager, DDW The Colour House

- Degree and PhD in Microbial Biochemistry from University of Hull, only UK University in 1980s specialising in biotechnology.

- First job in bulk fermentation of Citric acid (4 x 500m3, 4 x 250m3) for Haarmann & Reimer

- Ran high value, low volume edible oil R&D centre for Roche where ROPUFA process was developed and patented.

- Moved into natural colours at Overseal Natural Ingredients where I became Technical Director.

- R&D Manager at Givaudan /DDW /FMC / DuPont for last 8 years and have 25 years’ + experience of natural colours in technical / customer facing roles often with global responsibilities.

Q&A Moderator: Alice Jones, Senior Food Innovation Advisor, University of Nottingham & Lauren Rogers, Sensory Science Consultant

Live Q&A: Dr Andrew Kendrick, Alice Jones & Lauren Rogers