LICC The Speakers

Monday, 07 May 2007

The first London International Confection Conference is to be staged in London on Tuesday 1st December and Wednesday 2nd December, 2009. The programme will feature top industry speakers and an advice clinic where specialist workshops will be presided over by key industry consultants.   Chair:  Denbigh Lloyd Denbigh Lloyd is an international player in the ingredients arena. He has spent his career working across the international food ingredient and agri products industry, with marketing and general management roles in the flavour, dairy, starch and broader food ingredients sectors. A particular focus has been on the presentation of the industry and its products together with market opportunity assessment, to which extent, as well as corporate roles in companies such as Dairy Crest, Cerestar and Cargill, he has retained an active involvement in advising several trade associations including the Food Additives and Ingredients Association where he sits on the Management Committee. The complexity of today's market he believes presents us all with some of the biggest challenges of recent years yet also considerable opportunity. Denbigh is currently a partner in PSN Associates - a consulting organisation based in the Netherlands. Speaker: Dave Cruickshank, Dave Cruickshank Associates Title: Top Secret? Personalising and Protecting your Product Recipes Dave Cruickshank joined the Leatherhead Food RA as a lab technician working in the Oils and Fats Laboratory under Dr Melville Meara. When the Food RA purchased an electron microscope he then progressed to senior scientist grade, working on various confectionery based projects studying the structure and physical properties of chocolate, chocolate fat systems, bloom and toffee emulsions.     He gained an honours degree in Biochemistry with a Biophysical Techniques option by passing the Institute of Biology membership examinations. He later joined the R&D dept of Cadbury Ltd as a specialist in the application of physical methods to oils and fats. Based at Bournville, he specialised in optimising chocolate forming processes such as tempering and cooling, working on product development – in particular as part of the team that developed Wispa. More recently Dave was involved with cost optimising chocolate recipes, fat systems and other confectionery products. Over 30 years he held a variety of technical roles, culminating as Chocolate Development Manager for the Europe, Middle East and Africa (EMEA) region.  He has presented various lectures for the SCI, ZDS, PMCA and Leatherhead Food International, serving on the confectionery committee and until recently was a member of the ZDS chocolate committee. Since his retirement from Cadbury in 2008 he now works as an independent consultant to the chocolate industry. Speaker : Hans P. Vriens Chief Innovation Officer, Barry Callebaut Title: New Products - Do we really have any idea at all ? Hans P. Vriens was appointed in December 2005 to the newly created position of Chief Innovation Officer and member of the Management Team at Barry Callebaut. Since 2001 Hans has been the owner of VF&Co. in Amsterdam, Netherlands, a holding company which invests in and develops new consumer brands for itself and for third-party customers. Activities include the consulting of the development of large multinational companies in functional foods, a partnership selling an energy drink in a new packaging concept, as well as the production and distribution of a functional dairy product. He has held various positions with Red Bull GmbH, including the post of Managing Director for Red Bull North America in Los Angeles, US and has worked as Brand Manager for Procter & Gamble in Austria and Germany. He started his career in brand management and marketing with Mars/Effems in Spain and the Netherlands. Hans P. Vriens holds a BBA in Marketing from the Nijenrode Business University in Breukelen, Netherlands, and an MBA in Marketing/International Business from the University of Oregon in Eugene, US. Speaker: Persis Subramaniam Project manager - Leatherhead Food international Title: Indulgence and health - possible in chocolate products? Persis has a degree in Food Science and a diploma from the Institute of Packaging. Following a short time working in the food industry, Persis joined Leatherhead Food International in 1984. During her time at LFI, she has been responsible for research and confidential work relating to confectionery products and is also involved with training on confectionery and shelf-life courses. She has also presented and published many papers. Her current position is Project Manager - Product Development within the Food Innovation Group, with particular responsibility for contract and collaborative research work on ingredients and processing of chocolate confectionery, and shelf life testing of products. The talk will relate to the indulgent characteristics that are integral for chocolate products, particularly those containing fat-based fillings. However, the high calories and fat content of such systems mean that the products are often seen as unhealthy. Different approaches have been used to achieve fat reduction in chocolate products and these have had their limitations. Under the spotlight is the concept of consumer understanding of indulgence, alongside associations and experiences of food-related excesses. Opinions on health, and in particular fat reduction will be discussed in relation to chocolate products. Data obtained from a recent study conducted by Leatherhead Food International will be used to discuss sensory attributes associated with indulgence. The feasibility of reducing fat and retaining indulgent characteristics in chocolate systems will also be explored. Speaker:  Dr G. Neil Martin MA, PhD, FRSA, CSci Reader in Psychology - Middlesex University, UK, Title: Chocolate Psychology: What science tells us about its effect on behaviour Dr Neil is a Chartered Scientist, and a Fellow of the Royal Society of Arts. He graduated with a first-class Master of Arts degree in psychology from the University of Aberdeen, winning the annual Henry Prize for outstanding undergraduate achievement in psychology, and completed his PhD on psychophysiology and olfactory perception at the University of Warwick, England. He is the lead author of the UK's leading introductory psychology textbook Psychology, and is author of Psychology - A Beginner's Guide, Human Neuropsychology, the first European textbook - and has written many other titles in the field.  He is author of numerous papers on psychology, the science of behaviour, perception and the neuroanatomy of flavour and herbal medicine. In 1998, he published the first study of the effect of chocolate aroma on human EEG activity. His research interests are human olfaction; the effect of ambient odour on behaviour; psychology of comedy and humour; public understanding of psychology; personality, studying and learning style. Speaker: Tony Hines, MBE Head of Knowledge Transfer and Crisis Management Leatherhead Food International Title: How Products Succeed and Why They Fail: A global perspective Tony's Innovation programmes are appreciated across the world and courses have been recently run for major UK retailers, Enterprise Ireland, The Irish Management Institute, The Irish Fisheries Board and a number of companies in South Africa, South America, in Europe, Australia and New Zealand. Tony was keynote speaker at the Confectionery Manufacturers Association of Australia's ConTEC Conference in 2008 where he gave two papers ‘Crystal Balls we can see but not Eat - a Global Confectionery Perspective' and ‘Innovations and Opportunities - Where do ideas come from'. He also addresses the PCMA Conference in Chicago on Crisis Management. He has over 20 years experience in delivering training programs and presentations in a lively and unforgettable format and has worked at LFI for over 35 years. He is Chairman of the Anaphylaxis Campaign, a National Charity in the UK. Tony's MBE is for services to the community. The speech will feature his passion for chocolate, making it, smelling it and tasting it in many parts of the world. He has shopped for it, read about it, dreamt about it, given it as gifts and talked about it for nearly twenty years which has given Tony an insight into consumer preferences, key purchasing criteria, brand management, trends, fads and winners. He has examined ideation tools and techniques in confectionery for many years and will make a number of observations on success and failure criteria. Speaker: Dr Peter J Rogers BSc MSc PhD FBPsS R.Nutr Department of Experimental Psychology,University of Bristol Subject: Chocolate: A Love/Hate Relationship? Peter Rogers is Professor of Biological Psychology in the Department of Experimental Psychology, University of Bristol. He trained in biology and experimental psychology at the University of Sussex. Between 1979 and 1990 he worked in teaching and research at the Universities of Leeds and Manchester and completed a PhD on eating behaviour at the University of Leeds. He worked at the Institute of Food Research's Reading Laboratory in the Consumer Sciences Department, before moving to the University of Bristol. His research is concerned with nutrition, health and behaviour. This includes studies of learning and cognition in relation to appetite control, and research on food craving, on diet, mood and cognition, and on the psychopharmacology caffeine. Speaker: Satkar Gidda Sales & Marketing Director - SiebertHead Ltd Subject: Creative Packaging Design: Creating the Emotional Connection Satkar Gidda studied Business Studies and Marketing and is Sales and Marketing Director of SiebertHead, the longest established brand and packaging design consultancy in the UK. His primary responsibility is meeting, presenting and selling the skills of SiebertHead to new clients as well as existing businesses. At SiebertHead, Satkar also works with global companies helping them create that all important one to one communication between the brand and the consumer. Once an ex-client of the company, Satkar has worked in sales, as a sales trainer, trade marketing and brand marketing for Rowntree Mackintosh (now Nestle) and RHM Foods, prior to joining SiebertHead in 1989. Speaker: Stéphane Bloch Marketing Director & Vice President - Chocolates Camille Bloch Title: Quality is the Way to Run a Business   Stéphane Bloch completed a commercial apprenticeship in a large international advertising agency in Berne and subsequently underwent professional training with UBS (Trainee Programme), in the cocoa business in Lucerne, and with various projects at Chocolats Camille Bloch SA. He launched a Ragusa advertising campaign, introducing the Torino product. He left the advertising business for a career in a marketing and communication agency in Chicago and with the launch of Camille Bloch in the US, took part in setting up the marketing office. At the end of 1992, Stéphane Bloch joined Camille Bloch as marketing officer while training in marketing management at the University of Berne. After becoming head of marketing and sales as part of the new commercial management he took on the role of Deputy Managing Director joining the board of Chocolats Camille Bloch SA in 2004. He was elected vice president of the company's board of directors. His penchant is to test new chocolate specialities. Speaker: Malachy McReynolds Title: The Story of Elizabeth Shaw Chartered Institute of Management Accountants and held a number of senior financial posts in UK manufacturing companies before joining the confectionery industry in 1989. Malachy McReynolds is Executive Chairman of Elizabeth Shaw Ltd, the manufacturer of fine chocolates. He is a member of the e was Managing Director of the Irish subsidiary of Finnish owned Leaf Group until 1993 when he moved to a corporate role in Amsterdam. In 1998 he was transferred to Leaf's UK subsidiary, as General Manager. In March 2000 he led a management buyout, acquiring Leaf's UK chocolate interests, Elizabeth Shaw Ltd, renowned for its Mint Crisp and Famous Names brands. In 2006, on the sale of Elizabeth Shaw to a group of Icelandic investors, he became Managing Director of the group’s UK holding company, Noi Sirius UK. He is a past President of the BCCCA (Biscuit, Cake, Chocolate and Confectionery Association) in the UK, and also served as President of the European trade association for the biscuit and confectionery industry, CAOBISCO. He is the current vice-chair of the CBI’s South West England Regional Council. ADVICE CLINICS Conference advisor: E. Brian Jackson Confectionery Consultant - Jackson Associates Brian Jackson has been the global industry voice across the confectionery spectrum from the BCCCA, London to worldwide research technologists. Brian has 52 years experience in the confectionery industry. He qualified in Food Science at Manchester and Salford Technical Colleges, and later in Nutritional Studies and Cocoa Sugar Confectionery. He spent two years in the Royal Air Force as an instructor in Food and Nutrition, four years at RHM, and six years at the CWS in Product Research and Development. He has worked in India concerned with the production of chocolate and chocolate products, in West Germany at several factories, and spent time in Scandinavia working on technical projects. Brian was employed by CPC (Cerestar) for 31 years as a technical advisor in Food and Confectionery Industries, travelling widely in Europe. As Confectionery Consultant Brian is involved in product development, evaluation, technical training and trouble shooting. He has 43 years of teaching experience at the Solingen School, Germany and has presented more than 50 technical papers, the introduction to English and international courses. He has also been a part-time lecturer at South Bank Polytechnic, London. Brian has addressed the Interpack Symposium, IFF Cambridge (1984 ), PMCA, Lancaster, US (1986 )1990 and FIE London (1988). He has been a panel and committee member of the Leatherhead Food Research Association; a member of the American Association of Candy Technologists and a founder member of IFST. He is co-author of Sugar Confectionery and Chocolate Manufacture (Leonard Hill 1973). EDITOR SUGAR MANUFACTURE 1995. Frans Callebaut Worldwide consultant – CALLEBAUT CONSULTING INT’L (CCI) Frans Callebaut, is heading CALLEBAUT CONSULTING INT’L – a fully independent consulting firm, focusing on Chocolate, Confectionery and Management advise . He will be available to discuss production problems on chocolate related products from cocoa bean to cocoa powder, chocolate applications such as pralines, bars, tablets, wafer, chocolate combinations and ice cream chocolate combinations. Frans is consultant for food processing and confectionery manufacturing operations - from cocoa bean to finished consumer products. He has been active in the chocolate and confectionery industry since 1975, and has realized more than 300 projects in 40 countries around the world. Among its clients, CCI has most of the leading confectionery and chocolate companies. Frans holds a Master in Chemistry and Food Technology, a Master in International Business Management an MBA and has studied Supply Chain Management at Harvard Business School. George W Wright Advice Clinics:  Workshop consultant  George W Wright is a proactive consultant, who has a global reputation for delivering a confidential service to clients in product and process development and on-line troubleshooting. He attended Langside College, Glasgow, studying the craft of baking, confectionery and bakery science and technology. Executive appointments include periods with United Biscuits, Simon-Vicars, Baker Perkins and Manor Bakeries. He has 45 years of international knowledge and expertise in the biscuit cake, chocolate and snack food industries gained within global food manufacturing companies and equipment suppliers. He has consulted in over 50 countries. In 1990, he set up an independent International Food Processing Consultancy to provide a reputable confidential service to clients in product and process development. His international reputation for process knowledge, troubleshooting and problem solving provides a proven track record across the global food industry. As an experienced bakery technologist with a flair for seeing to the heart of a problem or task and organising the solution in a very methodical and scientific way without losing sight of the end result. George W Wright is a Fellow of the Institute of Food Science and Technology, and Fellow of the Institute of British Bakers. CLICK HERE for the Programme

 

< Prev		Next >