SAAFoST Cape Branch Event
Natural food colours and colouring foodstuff: The next step to differentiating your brand.
Wednesday 09 November 2016
Sensient Colors, in collaboration with SAAFoST, is delighted to host the President of NATCOL (Natural Food Colors Association), Dr Roland Beck.
The food colour market faces a changing pattern of demand with more value growth in 'natural' food colours, at the expense of 'artificial' colours. Food manufacturers are replacing 'artificial' colours with more 'natural' ones and differences between 'natural' colours are being scrutinised. A term such as 'without artificial colour' is prominently displayed on food packaging. What are these marketing claims about? How do they translate into which colours were added to the finished foods making such claims? Join us to gain more insight into the intricacies of working with natural food colours and colouring foodstuff to differentiate your brand in a highly competitive market.
About the speaker
Dr Beck studied in Vienna, Austria, and holds an engineering degree in Biotechnology and a PhD degree in Food Chemistry. He spent the initial phases of his industrial career in product and process development of food ingredients and, in latter phases, in sales, marketing and general management. He joined Sensient's Colour Division in 2006 where he manages Sensient's Food Color Business for the EMEA region. In addition to his Sensient duties, Dr Beck has been a member of the NATCOL Executive Committee since 2010 and was elected President of NATCOL in 2014. NATCOL is Europe's trade association for natural colours, dealing mainly with regulatory issues around the approval and safety of food colours. He is author of 70 publications and 20 patents.
Date: Wednesday 09 November 2016
Time: 08h30 for 09h00
Venue: Department of Food Science, Stellenbosch University
Cost: R57 (inclusive of VAT) for SAAFoST members and non members
Snacks and drinks will be served.
RSVP Sharon Beeming SharonB@turnerssecretariat.co.za by Friday 04 November as space is limited to 60 people.
Reservations will be taken on a first come, first serve basis and proof of payment must be made within 24 hours to confirm your place.