Savoury Snacks Production Course - the European Snacks ...

EuropeanSnacksAssociationSavoury SnacksProduction Course16 - 17 - 18 April 2012London1Chips & Snacks:Raw Materials to Formed Products

Savoury SnacksProduction CourseChips & Snacks:1 Raw Materials to Formed ProductsWhat you will learnWho should attend?This three day intensive course organised by the European Snacks Association will provide anunderstanding of:• The market for savoury snacks products across Europe• The key drivers for successful new snack product development• Food safety aspects you need to be aware of• How potato chips, extruded, pelleted, and sheeted snacks are manufactured• How to make the right raw material and process choices• How to exploit the versatility of different process solutions• How to maximise product quality and consistency• Process control techniques both on and offline• How to optimise energy managementYou will have the opportunity to interact with experts with years of practical experience of workingwithin the savoury snack food industry. They will empower you to trouble-shoot and evaluate your ownprocesses and equipment, to find hidden areas of opportunity that could result in novel process solutionsand new product ideas. They will introduce you to best practice solutions to improved product qualityand consistency and open your eyes to the potential of significant cost savings.The course combines classroom lectures from leading experts in the savoury snacks industry withpractical interactive sessions as appropriate.The agenda is presented as anintensive course for new plantpersonnel and as a refresherfor more experienced operators.It offers an excellent opportunityfor those people involved insavoury snack manufactureto meet experts in the field, todiscuss their current problems,and to find creative solutionswhich will enhance their plantoperations.The course is designed for:Snack manufacturingpersonnel, including:• Plant managers, projectmanagers• R & D engineers• Plant engineers and qualitycontrol techniciansPersonnel wishing to betterunderstand their productionprocesses• Line production personneland supervisors• Quality assurance personnel• Production managementSuppliers researching theneeds and productionmethods of their customers• In addition, the course contentis appropriate for businessdevelopment managers, salesand marketing specialists,equipment manufacturers,product designers who areinterested in understandingthe wide range of possibilitiesfor turning creative ideas intoreal products.The course material willserve as a useful referencefor processors, productformulators, chemists andtechnicians as well as businessmanagers familiar withextrusion, nutrition, snack foodprocessing, extruded snacksand tortilla chips.Course ConductAll course sessions will beinformal and questions areencouraged during lectures,breaks and social periods.All course lecture materialswill be given to each attendeeat registration and will be inEnglish.Dress code is business casual.0203 0203

Savoury SnacksProduction CourseChips & Snacks:1 Raw Materials to Formed ProductsMonday 16 AprilTuesday 17 AprilIntroduction & Welcome – Course OverviewThe Market for Savoury Snacks in EuropeGetting the market into context. Top line savourysnacks sales/volume trends across Europe. NPDlaunch activity. What are the key drivers? Health& wellness, better-for-you, obesity, nutrition,functional foods, growth in NPD in low fat,baked, fortified, organic, low fat, low satfat, transfat-free, low sodium. Indulgent eating. Impulse/convenience/on-the-go. Pack sizes. Flavourdevelopments – premium flavours. Key pointersfor the future.Potato Chips – Raw MaterialsWhat are the key attributes to look for in potatochipping varieties? What are the most commonvarieties used across Europe? Potato storage– how is it done? What are the procedures andcontrols that need to put in place to deliver chipquality throughout the year.Potato Chips – Key Back-EndProcess ElementsWe will look at best practice in terms of potatohandling and back-end processing. Howpotatoes are washed/de-stoned and peeledand further prepared before slicing. How canquality and consistency be built into the processand what systems are available for achievingthis? What factors influence product quality andwhat food safety aspects need to be taken intoconsideration? What role does optical sortingplay in this respect? Slicing is the key part of thepotato preparation process and we will considerthe impact this has, along with blanching, onproduct attributes and upstream processing.Potato Chips – FryingWe will explore the different types of fryer systemsinvolved in the production of standard, batch, andlower fat products. What are the factors whichinfluence choice of frying systems, what fryersystems are available and how you can decidewhich best fits your needs? Learn about howfryer throughput, oil turnover rates, and processconditions impact on product quality and costs.How fryer design and set up can affect efficiency,energy recovery, quality and food safety.Potato Chips – Oils & Oil ManagementWe will look at the main types of vegetable oil onthe market, their origins and availability. Whichoils are commonly used in frying operations andhow do they compare in terms of their nutritionprofiles and stability? We will briefly cover how oilsare refined and what finished product quality andperformance specifications might look like. Whatis considered best practice with respect to oilstorage, frying, filtration, and fryer cleaning?Food Safety – Acrylamide ToolboxThe FDE toolbox provides a range of mitigationoptions for minimising acrylamide productionin savoury snack products. We will look athow these relate to different product typesand processing circumstances. This will be aninteractive session with the opportunity to posequestions and discuss specific issues with ouracknowledged industry expert.Interactive sessions – Choose from:Raw Materials, Snack Pellets, AcrylamideExtruded Snacks – Theory/TechnologyWe unravel the vagaries of the extrusion process.We will look at the basic principles of extrusionand take you through its evolution from firstgeneration to third generation snacks and intothe future.Extruded Snacks – Raw Material Choices forProcessing SnacksThe choice of raw materials for making snacks isimmense, Cereals and grains, for example, maize,wheat, rye, rice, etc., potato granules and flakes,starches, fibre, and a host of smaller ingredientswhich can significantly affect the finished product.We will discuss the vast array of options availableand consider how they impact on taste, texture,and appearance, whilst recognising the practicallimitations of some extrusion technologies.Extruded Snacks – Single vs. Twin ScrewDesignThis is a debate which goes on and on, withboth systems having their merits and limitations.We will compare and contrast the two systemsconsidering the range of raw materials they arecapable of processing and the type of products,and quality, they are able to produce. We willalso look at the practical aspects of set up,controllability, throughputs, flexibility, and relativeexpectations of the consumables used.Extruded Snacks – Snack PelletsThere is no doubt that pellet manufacturershave risen to the challenge of increasing rawmaterial costs and the demand for ever innovativeproducts. During this interactive session we willlook at the very wide range of products available,about the raw materials used, and how they areprocessed. We will also look at what the futureholds for these products at the forefrontof savoury snack innovation.Sheeted Snacks – Manufacturing TechnologySheeted technology has been around a longtime, and with stacked chips and tortillas growingin popularity, the development of improvedprocesses and raw materials is sure to continue.This has been further fuelled by the emergenceof the baked chip category. We will take a look atthe technology involved and the key ingredientsand processing steps which impact on productquality and consistency.Interactive sessions – Choose from:Raw Materials, Snack Pellets, Acrylamide0405 0405

Savoury SnacksProduction CourseChips & Snacks:1 Raw Materials to Formed ProductsWednesday 18 AprilExtruded Snacks – Die & Cutter DesignOften overlooked until late in the developmentprocess, some might say that die design relieson a ‘test it and see’ principle. We explore thetechnology behind die design and look at theimpact it has on product definition, quality,and consistency.Extruded Snacks – FryingFrying extruded snack products presents somedifferent challenges for fryer designers. We havean in-depth look at the technology and learnwhat these are and how they are managed.What are the important factors to be taken intoconsideration and how do they affect productquality, and processing efficiency?Extruded Snacks – Hot Air ExpansionWith many snacks products on the market nowclaiming to be lower fat, we look at the alternativeprocesses to frying that are available. Hot airexpansion and fluidised bed techniques are wellestablished. We look at what the latest generationof these processes can deliver and to newemerging technologies for the future.Interactive sessions – Choose from:Raw Materials, Snack Pellets, AcrylamideLocation andaccommodationThe course will be held on 16, 17 and 18 April2012. All lectures will take place in the HotelPark Plaza Westminster Bridge, London.This hotel is located in the heart of London,across the bridge from the Houses of Parliamentand a few minutes’ walk from Waterloo station.Westminster or Waterloo underground stationsare approximately 55 minutes fromHeathrow airport.Hotel Park Plaza Westminster BridgeRegistrationAdvance enrolment is required – use form overleaf.Course Registration FeeOn or before 10 January 2012ESA members EUR 1,600ESA non-members EUR 2,000After 10 January 2012ESA members EUR 2,300ESA non-members EUR 2,900Fee includes: All course activities over the3 day course including: course workbook,group meals, evening activities, certificate ofattendance & hotel accommodation.Note: Course registration is on a “first-come, first-serve”basis. Places are strictly limited to encourage participantinteraction. Full payment of the course enrolment fee isrequired in order to confirm each participant’s place in thecourse. Payment may be made by credit card –Visa, MasterCard – or by bank transfer.Cancellation: If you cannot attend, please notify us by10 January 2012, and we will refund your fee, less anadministration charge of EUR 250. Cancellations after this dateand no shows will be subject to full charge of the course fee;however, a substitute may be enrolled at any time.ESA reserves the right to cancel this course with full refund orto substitute speakers and change schedules as necessary toexpedite the course.ContributorsBaker Perkins LtdBühler AeroglideClextralEuropean Snacks AssociationHeat & Control PtyLimagrain Céréales IngrédientsNew Britain OilsPPM TechnologiesPasta Foods (Tri-Snax)RosenqvistsUpcoming EventsSavoury Snacks Production CoursePart 2Chips, Snacks & Nuts –Flavouring to End of LineAutumn 2012, TBCSavoury Snacks Production CoursePart 3Snack Nuts – Origins to Fryer and FlavouringSpring 2013, TBCSNACKEX 201312-13 June 2013, Gothenburg, SwedenFor additional information, please write,call, fax or email:Philip MathieuEuropean Snacks Association6 Catherine Street,London, WC2B 5JJPhone: +44 (0)20 7420 7220Fax: +44 (0)20 7420 7221Email: pmathieu@esa.org.ukPlease visit the ESA website at www.esa.org.ukfor information and updates on all future activities.0607 0607

EuropeanSnacksAssociation6 Catherine StreetLondon WC2B 5JJUnited KingdomEnrolmentSavoury Snacks Production CoursePart 1 16 -17-18 April 2012, London1How to bookESA Membership StatusA. FAX completed form to: +44 (0) 207 420 7221, orB. EMAIL to: claire@esa.org.ukC. MAIL to: European Snacks Association at the above address.MemberNote: Places are limited. Applications will be accepted on a first-come, first-serve basis.Enrolment forms must be accompanied by payment.Non-Member30 % Offwhen you bookand pay by10 January2Your details (please photocopy this form for additional participants)Miss Ms Mrs Mr Dr Last name........................................... First name..................................................Company............................................................................................................................ Job title......................................................Address.............................................................................................................................. City............................................................State / Country / Province....................................................... Post / ZIP Code.............................. Country........................................Telephone............................................................................... Fax.........................................................................................................Email*..................................................................................... Mobile (Cell) Phone.................................................................................*Note: bookings will be confirmed by email; please ensure that your email address is clearly legible.3Enrolment fee (please choose appropriate option)Price includes three nights’ hotel accommodation – 15, 16, 17 April, welcome drinks on Sunday 15 April, breakfasts, lunches, dinners,evening activities, course materials and certificate of attendance.Choose rate type Payment by 10 January 2012 Payment after 10 January 2012 Your costESA Member* EUR 1,600 EUR 2,300 EUR............................Non-Member EUR 2,000 EUR 2,900 EUR............................*Note: ESA membership must be fully paid at both the date of booking and the date of the event.Otherwise, prices will automatically revert to non-member rates.Hotel accommodation: Three nights in a single room at the Hotel Park Plaza Westminster Bridge is included. Additional room nights or roomupgrades will be the responsibility of the participant. Room reservations will be made by ESA upon receipt of enrolment form and payment.Breakfasts, lunches and dinners are included; however, hotel extras (e.g. mini bar) must be paid by each participant upon departure.4Payment options (please choose appropriate option. Payment MUST accompany enrolment.)Bank transfer: I have transferred AMOUNT EUR............................ free of all bank transfer charges on DATE............................ to:European Snacks Association – Barclays Bank Plc, Account No. 53568766. Bank Code: 20-65-82. IBAN: GB60 BARC2065 8253 568766. SWIFT: BARC GB 22.Credit card: Please debit my credit card for (total + 3% processing fee) AMOUNT EUR.........................Visa MasterCard / Eurocard (please select appropriate card; we do not accept Diners Club cards)Name on card (Holder)............................................................................. Card number.........................................................................Expiration date................................ Security code.................. Cardholder address (if different from registrant)........................................................................................................................................................................... City.........................................................................State / Country / Province....................................................... Post / ZIP Code.............................. Country........................................I hereby certify that I have read and agree to the TERMS & CANCELLATION CONDITIONS as stated below. I accept that for the purpose of congress organisationonly, my personal data will be registered by using electronic data processors. Bookings are not valid without signature.DateSignatureTERMS & CANCELLATION CONDITIONS. Confirmation letters and receipted invoices will be sent on receipt of payment – which must be made at the time of enrolment. If payment isnot received before the course, delegates will be asked to guarantee payment on the day at the registration desk with a personal credit card. If you cancel your place before 10 January 2012, therewill be a EUR 250 administration charge. No refunds will be made for no-shows or if you cancel after 10 January 2012, whatever the reason. Cancellations MUST be made in writing to ESA and will beacknowledged. If you are unable to attend, a substitute delegate may be made at any time. It may be necessary for reasons beyond the control of the organisers to alter the content, timings or venue.The organisers will not accept liability for any transport disruption or individual transport delays and in such circumstances normal cancellation terms apply. In the event of a terrorist alert or otherincident that prevents the running of the course, the organisers reserve the right to retain up to 50% of the fee as a contribution to registration, location, marketing and central administration costs.