Digital Masterclass: State of the art in research within natural food additives

"Free From" - "Clean Label" - "100% natural".

These current consumer trends call for adjustment of recipes at food producing companies who are eager to live up to their consumers' changing habits and demands. Yet food additives play a specific part when added to the recipe, they supply taste, structure, added shelf life, visual performance and more - and how will each specific function be covered by "more natural" food additives? What are the pros and cons? Where are the obstacles? 

Science and research in these areas are needed in order to suggest and supply tomorrow's solutions. 

Food & Bio Cluster Denmark and Department of Food Science from University of Copenhagen are launching a report later this year with an overview of natural alternatives by functionality. 

For this master class, we have asked professor Mogens Larsen Andersen, one of the authors behind the report, to share the findings and give an overview of the latest research within each area where food additives are used. We will include food additives within:  

• Conservation & shelf life
• Taste
• Structure & viscosity
• Colorants
• Health performing additives

Join us for one hour of digital master class including time for your questions!

Practical: 

One our before the event you will receive a link to the event. You sign up and you can ask your questions live during the masterclass. 

Participants will receive the report upon participation in the masterclass. 

As a follow up to this event, a workshop in which the issue of Umami / Kokumi tastes will take place on November 3rd as a physical event - read on and sign up here. 

The report, masterclass and workshop are developed with support from the Danish Ministry of Education & Science. 

Innovationskraft

When you participate in this event, your time will be registred at a standard rate as co-financing for the project Innovationskraft, which is funded by Danmarks Erhvervsfremmebestyrelse and  the Ministry of Education & Science.

Photo: Joanie Simon, Unsplash