On 9 February two members of the Scotland Branch, Brian Wood and Bill Crosson attended an evnet co-hosted by Food and Drink Federation Scotland and Interface.
David Thomson of FDF Scotland opened the proceedings and introduced the day’s events.
Professor David Hughes of Imperial College London led the day’s discussion and introduced the speakers with his own individual comments making an excellent contribution to what was a thoroughly enjoyable and interesting event covering a wide range of topics and viewpoints on a subject of increasing importance to us all. Howell Davies of Interface gave an overview of the subject and Professor Hughes gave us a look into the future by stressing the need for understanding of where we need to go. Dr Emilie Combet from the University of Glasgow discussed the different aspects of Nutritional Quality of Foodstuffs then Andrew Matheson of the University of Edinburgh introduced current thinking on textural modification of foodstuffs and the role of Organogels, their structures, composition and stability. Martin Ruck from Macphie of Glenbervie outlined their approach to Sugar reduction in Bakery goods and gave an insight into market trends and decision drivers then Dr Matthew Wilcox of Newcastle University outlined current increasing interest in Alginates and their potential for improving dietary health. As an introduction to lunch, Paul Smith, the executive chef at BT Murrayfield, described the buffet lunch he had prepared and the thinking behind his construction of the menu and the driving factors in catering.
A networking session followed lunch and was followed by the afternoon session of presentations.
Dr Athina Tziboula-Clarke from the University of Abertay gave a fine description of the way bread making can be modified by the introduction of Faba bean flour and the contribution it can make then Karen Knowles of Bon Accord Soft Drinks described their approach to reducing the sugar content in their range of products aimed at the sector of the market typified by adults who may prefer a less sweet option. Dr Karen Scott of the University of Aberdeen described the role of fibre in the diet and the way it is treated and dealt with in the gut, giving a different perspective on the way we relate to our food. Finally Jane Shandley, the founder of iQ Chocolates gave her interesting perspective on the way speciality products can be introduced to the market and the barriers she had to face.
Professor David Hughes summarised the meeting and brought it to a close. All in all it was one of these meetings that was a pleasure to be part of. All of the presentations were excellent and the speakers can be complemented for their fine efforts. Opportunities for networking in the breaks were well used and the lively discussion evident throughout the day was clear evidence that all of the contributions were well received. A thoroughly well run event with first class speakers, a well planned programme and excellent venue and organisation.