Leatherhead Food Research is pleased to announce a new Natural Colours course has been added to our training program, helping delegates stay abreast of an emerging industry trend.
Natural Colours have become a hot topic in the food and drink industry. A joint Leatherhead and Mintel report on food colours reported that the value of natural colours has overtaken that of artificial/synthetic colours, globally, and that the drive towards the greater use of natural colours will continue to increase. With this in mind, Leatherhead’s ingredients’ experts have launched a new training course, Natural Colours and Application in Products.
Delegates will be provided with a comprehensive understanding of natural colours and colouring foods to allow them to make better-informed and ingredients and product formulation decisions. With Mintel and Leatherhead predicting that the drive for natural food formulations will endure as consumers continue to seek simplicity and purity in ingredients’ list, delegates will learn about the major groups of natural colours, legislative frameworks to ensure compliance and how to gain optimum performance from natural colours.
Alongside Leatherhead’s experts, keynote speakers include:
- Rob Evans, R&D Director, DIANA Natural Ingredients
- Sanjay Ghuge, Formulation & Technology Transfer Manager, Roha Europe
- Barry Foley, Applications Manager for Europe and Head of European Science & Innovation Team, DD Williamson Ltd.
- Richard Stenning, Technical Sales, GNT
The course will be held at Leatherhead Food Research, Surrey, UK, on Oct. 2 to 3, 2014.
Places can be booked by visiting leatherheadfood.com/natural-colours. The course is priced at £1,010 + VAT for nonmembers, and at a discounted rate of £775 for members of Leatherhead.