Source: Saskatchewan Agriculture and Food
The Saskatchewan Food Centre has been getting all kinds of queries on how to replace food additives with natural ingredients. It opted to organize a seminar to bring everyone up-to-date with latest developments.
On September 20th, representatives from food and organic companies, health food retailers, producer groups, natural products companies, industry associations, academia and government are all invited to the Natural Ingredients, Packaging and Processes Seminar in Saskatoon.
Shika Agblor is a Senior Food Specialist at Saskatchewan Agriculture and Food.
"The Food Centre is putting on the seminar to provide answers to commonly-asked questions, such as what to put on the label when working with natural ingredients," Agblor says.
"Health and wellness are a key trend in the global food industry. Consumers are increasingly becoming aware of the importance of diet in overall well-being, and are demanding new healthy food choices. We have invited some of Canada's leading players in the food industry to come and share their secrets with us."
Among them is Dr. Colin Barrow, Vice President of Research and Development for Ocean Nutrition Canada (ONC). He is responsible for a research team of more than 50 scientists working on the discovery and development of new nutraceutical and functional food products and technologies.
"Before joining ONC, Dr. Barrow was Professor of Chemistry at the University of Melbourne in Australia for several years, where his research focused on biological chemistry, including the biochemistry of amyloid diseases such as Alzheimer's, Parkinson's and prion diseases," explains Agblor.
Prior to joining the University of Melbourne, Dr. Barrow spent a decade in the Japanese and American biotech and pharmaceutical industries in the area of natural products drug discovery.
Another noteworthy presenter is Dr. Fereidoon Shahidi of Memorial University in Newfoundland.
"He will talk about natural alternatives to food additives, especially in terms of alternatives and applications," Agblor says. "Dr. Shahidi is recognized around the world for his research on lipids, particularly muscle food lipids, including marine lipids and their oxidation and stabilization."
Participants will also have the chance to meet Rob Noble, a labeling consultant who will focus on labeling natural foods, especially in terms of what retailers are looking for.
"Rob Noble started his own consulting company in 2003," says Agblor, "providing assistance to overseas food exporting companies and Canadian enterprises-helping them bring their labeling and packaging into compliance with Canadian regulations and retail requirements. Prior to starting his own company, Rob traveled internationally as a professionally qualified and European-trained chef."
Bill Stewart of Canadian Ingredients Sales Inc. will make a presentation on the topic of smoke vapour and the new opportunities it represents for food processors.
"Bill Stewart is the Director of Business Development for Canadian Ingredients Sales Inc., a brokerage and distribution organization responsible for the technical support and supply of natural and organic flavour systems, as well as natural and organic processed vegetable and fruit products," Agblor says.
He was educated at Ryerson and York Universities in Toronto, and has held a number of senior management positions within the Canadian food industry over the past 27 years.
"Through his involvement in manufacturing, product development and in marketing and sales, Bill has been instrumental in the successful launch of numerous products relating to the health and wellness market," Agblor points out.
The Natural Ingredients, Packaging and Processes seminar will run from 8:30 a.m. to 4:00 p.m. at Saskatoon's Travelodge Hotel (Delta Room). You can download a PDF version of the brochure at: http://www.agr.gov.sk.ca/docs/events/20050920naturalingredients.pdf
For more information, contact:
Shika Agblor
Senior Food Specialist
Saskatchewan Agriculture and Food
(306) 933-5769
The Saskatchewan Food Centre has been getting all kinds of queries on how to replace food additives with natural ingredients. It opted to organize a seminar to bring everyone up-to-date with latest developments.
On September 20th, representatives from food and organic companies, health food retailers, producer groups, natural products companies, industry associations, academia and government are all invited to the Natural Ingredients, Packaging and Processes Seminar in Saskatoon.
Shika Agblor is a Senior Food Specialist at Saskatchewan Agriculture and Food.
"The Food Centre is putting on the seminar to provide answers to commonly-asked questions, such as what to put on the label when working with natural ingredients," Agblor says.
"Health and wellness are a key trend in the global food industry. Consumers are increasingly becoming aware of the importance of diet in overall well-being, and are demanding new healthy food choices. We have invited some of Canada's leading players in the food industry to come and share their secrets with us."
Among them is Dr. Colin Barrow, Vice President of Research and Development for Ocean Nutrition Canada (ONC). He is responsible for a research team of more than 50 scientists working on the discovery and development of new nutraceutical and functional food products and technologies.
"Before joining ONC, Dr. Barrow was Professor of Chemistry at the University of Melbourne in Australia for several years, where his research focused on biological chemistry, including the biochemistry of amyloid diseases such as Alzheimer's, Parkinson's and prion diseases," explains Agblor.
Prior to joining the University of Melbourne, Dr. Barrow spent a decade in the Japanese and American biotech and pharmaceutical industries in the area of natural products drug discovery.
Another noteworthy presenter is Dr. Fereidoon Shahidi of Memorial University in Newfoundland.
"He will talk about natural alternatives to food additives, especially in terms of alternatives and applications," Agblor says. "Dr. Shahidi is recognized around the world for his research on lipids, particularly muscle food lipids, including marine lipids and their oxidation and stabilization."
Participants will also have the chance to meet Rob Noble, a labeling consultant who will focus on labeling natural foods, especially in terms of what retailers are looking for.
"Rob Noble started his own consulting company in 2003," says Agblor, "providing assistance to overseas food exporting companies and Canadian enterprises-helping them bring their labeling and packaging into compliance with Canadian regulations and retail requirements. Prior to starting his own company, Rob traveled internationally as a professionally qualified and European-trained chef."
Bill Stewart of Canadian Ingredients Sales Inc. will make a presentation on the topic of smoke vapour and the new opportunities it represents for food processors.
"Bill Stewart is the Director of Business Development for Canadian Ingredients Sales Inc., a brokerage and distribution organization responsible for the technical support and supply of natural and organic flavour systems, as well as natural and organic processed vegetable and fruit products," Agblor says.
He was educated at Ryerson and York Universities in Toronto, and has held a number of senior management positions within the Canadian food industry over the past 27 years.
"Through his involvement in manufacturing, product development and in marketing and sales, Bill has been instrumental in the successful launch of numerous products relating to the health and wellness market," Agblor points out.
The Natural Ingredients, Packaging and Processes seminar will run from 8:30 a.m. to 4:00 p.m. at Saskatoon's Travelodge Hotel (Delta Room). You can download a PDF version of the brochure at: http://www.agr.gov.sk.ca/docs/events/20050920naturalingredients.pdf
For more information, contact:
Shika Agblor
Senior Food Specialist
Saskatchewan Agriculture and Food
(306) 933-5769
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