From the Chief Executive and News

Abstract

I have recently been invited to attend meetings with two significant-sized food businesses to talk to their technical managers about what IFST does and can do to support those in technical roles – particularly around encouraging their continuing professional development (CPD). The first thing that struck me was that we were proactively invited at the request of these businesses to talk about CPD - we didn't need to make the first approach. This, and my experiences having presented at various conferences recently, suggests that many businesses are waking up to the very tangible benefits of providing some form of professional recognition and CPD scheme for their people. Our members who have already been accredited through one of our professional registers have committed to undertake a minimum number of hours of CPD with an expectation that this needs to be evidenced across a blend of different learning types – so, not just attending formal training courses. But now we are seeing food businesses seeking to set up ‘Group Schemes’ with us to encourage their employees to undertake and record their CPD as part of their personal development as well as providing an additional proof of due diligence. For IFST, this has always made perfect sense. Our role is to recognise and encourage the highest standards of professional excellence; undertaking effective CPD ensures our members remain at the very ‘top of their game’ and aware of the constantly changing issues and technologies impacting their roles. That's what we are here to do. The second thing that struck me from my meetings was the similarity of the comments when I had finished my presentations. On each occasion, people said: ‘This is so different to IFST I used to know 10 years ago’ – I took this as a positive, by the way! Some of these comments came from those who had previously been members but had let their membership lapse and, hopefully, we will encourage them now to re-join a far more invigorated and engaged IFST. This wasn't, I believe, just the way I was ‘selling’ the Institute – I also hear the same comments expressed by many of our longer-standing members who have seen and been a part of this transformation. I am so pleased to see the Institute – your Institute – growing in size and in its standing and impact. We are, as they say, on a journey and we know we still have a lot more to do. But with more food businesses signing up their people as members under ‘Group Schemes’ and with IFST starting to have a more active role in promoting the importance of food science and technology, we know we can and will achieve our very ambitious plans for the Institute. The winning ‘RICH Pickings’ team from the University of Nottingham A team of students from the University of Nottingham won the gold prize at Ecotrophelia UK with their spicy BBQ flavoured savoury snack. The ‘RICH Pickings’ team has developed ‘Pom Puffs’ – a tasty and nutritious snack made from extruded apple pomace and maize, packaged in a recyclable pouch. Each member of the gold-winning team took home a share of £2,000 and an invitation to become an IFST Young Ambassador. Now in its sixth year, Ecotrophelia UK is a Dragons Den style competition that challenges teams of UK students to develop an innovative, eco-friendly food and drink product. From idea generation through to the final packaged product, the teams get hands-on experience of what it takes to bring an eco-friendly food or drink product to market. The finalists pitched their products on 5 June and the winner was announced the next day at Campden BRI's annual open day. The awards were introduced by the competition's Chief Judge and Head of Central Technical Operations at Sainsbury's, Alec Kyriakides, and presented by Patrick Carter of Marks and Spencer, the prize sponsors. Lisa Williamson, a food science student at the University of Nottingham and captain of ‘RICH Pickings’, said, ‘Ecotrophelia has been a very positive experience. We applied what we've learned in our studies, demonstrated our knowledge to the dragons and received great feedback as a result! We're also grateful for the technical support that we've received along the way’ Another team member added, ‘We're overwhelmed to have won. All the hard work done alongside our degree has finally paid off. Our teamwork and incredible belief in our product are what made it a success. It is also strongly aligned to the ‘RICH Pickings’ values – Reuse, Innovate, Community, Honesty.’ The Supreme Sweets team from London Metropolitan University secured the silver prize and £1,000 with their luxury vegan and eco-friendly marshmallow, made from aquafaba and apples, coated in dark chocolate. Bronze and £500 was awarded to the team from University of West London for their fava bean ‘falafel-style’ savoury balls with a soft dip centre and a crunchy fava bean crust. The teams pitched their ideas to judges from top names in the food and drink industry including Marks and Spencer, Coca-Cola, Unilever, PepsiCo, Mondelez, Sainsbury's, Warburtons, Tesco, Food Manufacture, Institute of Food Science and Technology (IFST) and Campden BRI. Additional sponsorship was also provided by Food Matters LIVE. The winners now go on to compete against 19 other European national teams at the Ecotrophelia European final at SIAL in Paris on 21 and 22 October 2018. ■ The theme of this year's Sensory Science Group (SSG) Conference was health and wellness, a topic of great interest and relevance to everyone across the spectrum of approximately 70 students, academics and industry researchers attending. The event took place at University College Birmingham on 7 June. The presentations and discussions covered areas, such as how can well-being be defined and measured, which food and drink properties and functionalities promote wellness, and how can products be developed to deliver benefits in this area – a very ambitious agenda. Martin Kern from Eurofins SAM Sensory and Marketing International presented highlights from a European Sensory network sponsored online survey exploring how consumers around the world conceptualise well-being. This ambitious survey was conducted in 14 countries, which required the questionnaire to be translated into ten different languages, and used a straightforward approach of asking consumers to write down four words that come to mind with respect to ‘feeling good’ both as a concept in itself and in relation to various product segments, including food and beverages. Right A ‘creative’ salad Above Imogen Ramsay, University of Nottingham Lise Dreyfus from Biofortis introduced a new questionnaire to support well-being claims with respect to consumer products. Background work included an in-depth literature review investigating the many aspects and definitions of well-being. Using this knowledge, the questionnaire was developed incorporating 61 questions in nine well-being dimensions. This tool is designed to be used after an in-home or in-context usage period. Carl Philpott from the University of East Anglia Medical School gave an overview of the impact of living without smell or taste. Although loss of smell is quite common, it is often not considered as difficult for the individual as losing acuity in other sensing areas. But qualitative research carried out by his group in conjunction with the charity Fifth Sense, has shown that in addition to practical difficulties, impairments in the sense of smell can affect mood, feelings of self-worth, etc. Philpott has set up the Taste and Smell clinic at James Paget Hospital, where those affected by anosmia and aguesia can receive specialised testing and treatment, and research into these conditions is being carried out. Felix Kormelink from Mars Global R & D outlined their approach to developing healthy products that are affordable, easy to use and are great tasting. This was an interesting insight into how a global brand approaches the challenges of creating healthy food that consumers can access and enjoy. The conference also featured a highly-informative, fast-paced student flash poster session. Five pre-selected under- and post-graduate students from Nottingham, Reading and Cardiff Metropolitan Universities were each given ten minutes to present their research and its implications. There were presentations on bread, beer, snacks and celery; topics included gluten-free, alcohol reduction, sodium reduction, in context testing, temporal methods and optimisation of sensory properties. The audience voted for the best presentation and, although close, Imogen Ramsey from University of Nottingham took the £100 prize for her presentation on using temporal techniques to determine the influence of ethanol on drivers of liking in beer. There were two fun and informative workshops too. A creative team working session to develop a salad led by Deniol Pritchard from the Fat Duck and an interactive session tackling the perception, consumption and wider trends surrounding ‘one of the nation's favourite treats’ – ice cream, from the team (Mark Erwin and Sarah Santos Murphy presenting) at University College Birmingham. Both workshops involved thinking, discussing and tasting! During the breaks and lunchtime there were posters and exhibitor stands to look at and interact with. As well as the student flash posters, researchers and students at Kerry, Campden BRI, Coventry University and Sensory Dimensions presented posters on topics, such as texture, discrimination testing, Brussel sprouts, rating scale length and more. The day was complemented by a selection of healthy and delicious food and drink from the catering team at UCB. All in all a healthy dose of learning, networking and creating. In fact, many delegates are already looking forward to the SSG conference 2019. ■ Carol Raithatha, IFST Sensory Science Group This year at the IFST Lecture 2018 we had the privilege of hearing Dr Michael Mosley, well-known British television journalist, producer and presenter, talk on the subject Food, Diet and Public Health: The Role and Impact of the Media in Presenting Scientific Evidence. It was held at the Institution of Mechanical Engineers, London on Wednesday 27 June and was live streamed to several locations in the UK: Bath, Coventry, Craigavon, Dunfermline, Norwich and Newport. Mosley, pictured below with IFST president David Gregory, studied philosophy, politics and economics at Oxford, before becoming an investment banker. After realising that it really wasn't the industry for him, he studied medicine at the Royal Free Hospital, London and retrained as a doctor. He joined the BBC as a trainee assistant producer and, during the last 25 years, he has made many science and history documentaries and published numerous books on diet and health. After a short introduction, Mosley discussed how, in the past, stomach ulcers were common in patients relying on drugs to reduce acid levels, but, if unsuccessful, stomachs were removed as the issue was deemed incurable. Doctors suspected stress as a cause of excess acid but in the early 1980s, Dr Barry Marshall isolated and identified the bacterium Helicobacter pylori and proved it was the cause of most pectic ulcers. Nevertheless, the BMJ reviews were generally ignored. It was only once the Australian pathologist went on to win the 2005 Nobel Prize in Physiology/Medicine with gastroenterologist Robin Warren, leading to breakthroughs in the study and treatment of stomach cancers, that doctors took them seriously. In addition, Mosley talked about the reported link between exposure to the measles virus and Crohn's disease and how Dr Wakefield's paper in The Lancet, in 1998, claimed a link between the MMR vaccine (measles, mumps and rubella) and autism and bowel cancer. A Sunday newspaper subsequently revealed there was a conflict of interest thus discrediting the research due to fraudulent data, resulting in the physician being struck off in the UK and the cover up being declared a catastrophe. The fact that the public are often confused by conflicting and contradictory media reports and unsure who to trust, was also considered. Mosley talked about cholesterol studies [low (LDL) and high (HDL) density lipoprotein] involving volunteers from University of Cambridge with no history of diabetes or heart disease, who were asked to consume unsalted butter as well as extra-virgin olive and coconut oils. Although the latter was shown to be convincingly the best, more studies were deemed to be required due to limited available data. The question of whether the media are to blame for consumer confusion was raised, e.g. a university press officer may generate a dramatic headline, which a journalist could edit to maximise interest. An example given was a newspaper headline linking fasting with diabetes when the reports were based on studies with rats. To enable accurate reporting in the UK, the Science Media Centre deconstructs stories to decide if they are believable. When Michael was diagnosed as a type 2 diabetic, he used an intermittent fasting diet, namely ‘5:2’ (involving only eating 600 calories on two days a week but eating normally the other 5), rather than medication to successfully reverse the condition. This was in line with what had been demonstrated by Professor Taylor from Nottingham University, who proved that excess fat in the liver passes into the pancreas impacting insulin production. However, the condition can be reversed if a person loses weight. If one is prediabetic, losing fat is also important in reducing one's risk of developing diabetes; thousands of limbs are amputated each year because of complications of type 2 diabetes. Consumption of a healthy Mediterranean diet (high in fruit and vegetables, legumes, olive oil and oily fish; low in meat and dairy foods), reduces the risk of heart attacks, breast cancer and cognitive issues, and wholegrains and vegetables were recommended as pasta substitutes. It was explained that fibre-rich foods feed one's gut microbiome, the diverse community of bacteria inhabiting our intestines, which influence health but are affected by poor diet and overuse of antibiotics. The discrepancy between fact and reporting was raised, regarding media coverage of dairy foods protecting against diabetes, which is unproven. Similarly, inaccuracies in links between eggs and health are also covered by NHS Choices. IFST President, David Gregory, commented on the Lecture being exciting, informative and fun, and Michael Mosley thanked the audience for their stimulating questions. ■ Natasha Medhurst, Scientific Affairs Manager, IFST We are pleased to announce that Caroline Wood has been selected as IFST's 2018-19 POST Fellow. Caroline is a PhD student at University of Sheffield, where she is conducting research in animal and plant sciences. ■ Those of you who have a LinkedIn account may have noticed recently that we have been actively promoting our Register of Food Safety Professionals through sponsored advertisements. This is an important step for us to gain a wider recognition and sign-ups to this important register. For more information and to join the Register, please visit https://www.ifst.org/food-safety. With Brexit becoming imminent, more companies are showing an interest in the potential opportunities for free trade expansion of markets outside the EU. However, the legislative differences with these other markets must be considered before such trading can occur. IFST Food Law Group will host an interactive seminar on 25 September 2018 to identify the practical legislative issues that must be taken into account when a company is considering expanding trade to non-EU markets, from product formulation through to packaging and labelling. For more information and to book your place, please visit https://www.ifst.org/events/not-free-trade-you-thought-%E2%80%A6 As part of our commitment to provide relevant and clear science-based information about food science and technology, we have updated our Information Statement on Organic Food. It looks at current EU rules related to organic food, explores how it should be labelled and advises on where to begin if a food business seeks to move into organic food production. For more information on organic food, please visit https://www.ifst.org/resources-information-statements/organic-food-1 Blessing Nwokocha, left, and Antonio Lonigro stand either side of Challenge Mentor Bertrand Emond, of Campden BRI Blessing Nwokocha, University of Reading The IFT Student Association (IFTSA) organised its second annual Global Challenge at the IFT 18 Conference held in Chicago themed A Matter of Science + Food. We were selected to take part in this Challenge after participating in an IFST competition in the UK. For this competition, we had to write on pressing global food issues that the food industry will face within the next five to ten years, stating what roles we could play in addressing them. The Global Challenge comprised undergraduate and graduate students from universities across the globe, such as the USA, UK, Canada, Belgium, Malaysia, South Africa and China. We were a total of twenty food science students forming five teams of four. It was indeed an educational and exciting experience. Meeting with students from these parts of the world and discovering the differences in our courses and culture was really interesting. The event commenced with a briefing session on Sunday evening, where each team was assigned a mentor from the food industry. The Awards ceremony and networking event followed afterwards which were great networking platforms. We were introduced to the board members of IFT and the student body and were privileged to be the first set of students invited to the IFT International Partners Reception. Each team had a case study with a unique trend. For our team, it was the ‘clean labelling’ trend with the challenge of replacing artificial flavours and colours in a nacho cheese dip with natural ones. The Expo floor was our major source of information for finding solutions. After several visits to booths, such as MINTEL, and discussions with exhibitors from the ingredient companies, we came up with a variety of options to formulate the new product with a clean label while retaining its functionality and sensory attributes. Factors, such as ingredient availability, cost and sustainability, were considered. With guidance from our mentors, brainstorming and application of our knowledge of food science, three formulations with clean labels were presented. There were workshops on product innovation and key career tools, such as leadership for new hires organised for Global Challenge participants, which were presented by the mentors. These served as eye openers to some aspects of innovation and in our career ambitions. Considering the benefits of the IFT Global Challenge, I would recommend every student to apply for it. It provided invaluable skills acquisition and learning opportunities, such as improving our ability to work in teams and enhancing our problem solving and creative thinking skills. Learning directly from our mentors and gaining first-hand from their experience was priceless! Presenting our solutions and listening to other group presentations was key in developing communication and presentation skills. Among all the activities, I enjoyed and looked forward to my visits to the booths. The exhibitors were always willing to provide answers to our questions and share their recent developments. Also, it was so much fun collecting carry bags and filling them with free samples from various companies as well as some materials and literature on their products and new technology. The Challenge was well organised such that we came out gaining so much in a few days. The knowledge acquired has provided more insight for our plans for life after school. It has also broadened our perspective of the food industry and on how to channel our research towards addressing some global food issues. In general, the IFTSA Global Challenge has been a very rewarding, inspiring and fun-filled experience. I'm so glad that I participated and do encourage other students to do same. Antonio Lonigro, Sheffield Hallam University IFT (Institute of Food Technologists) hosted the ‘Global Challenge 2018’ in Chicago, USA from 15 to 18 July 2018. We had the honour to participate thanks to the collaboration between IFT and IFST. In order to take part in the competition, we had to go through a national competition launched by IFST earlier in the year. The competition consisted of writing an essay (500 words) to identify, explain and propose solutions to a global food challenge. Twenty students from the USA, the UK, China, South Africa and Puerto Rico joined us in the competition under the guidance of IFTSA (Institute of Food Technologists Student Association). On our first day, after registration we gathered together and were divided into five groups of four students. Each group had an expert mentor that guided us in finding the best solution to the challenge. We then had to randomly pick a real-world based case study. To find a solution to our case study, we were asked to use all the tools and resources from the expo (e.g. brochures and samples). For instance, my group had to develop an energy bar and find a suitable method to incorporate nutrients or other compounds to improve gut health. In order to be able to come up with a suitable product, we took part in talks, presentations, scientific sessions, but above all the majority of the inspiration derived from the expo floor. Thousands of exhibitors from across the world created the perfect environment for us to understand what is new in the food industry and which products could be used to overcome the challenge. Moreover, this was a great opportunity to create networks with experts in the field. At the end of the three-day challenge, we were required to give a brief presentation about the product and the rationale used to tackle the problem. This gave me the opportunity to show my skills in terms of team working and presentation to an audience. Furthermore, during the three-day challenge we, as a group, also started to share previous experiences, skills and different points of view. For example, I had a constructive discussion with a US student about food labelling and the differences between the US and the UK. This exchange of opinions and knowledge was, for me, the highlight of the entire challenge. During the three-day expo, I came across a countless number of new products that I did not even know existed, such as hemp chocolate bar (very nice!) or ready to eat popped brown rice. From this experience I have learnt that it is very important to expand one's own knowledge, scanning and researching all around the world for new ideas. This is a new skill that will allow students to be more creative and open-minded. In conclusion, I would definitely recommend everyone to apply and participate in this competition because it is a great opportunity to expand knowledge, create new connections in the field, share the experience with other students and exchange views. ■ Journal of Food Processing and Preservation We are delighted to announce that our two peer-reviewed journals have both seen significant increases in their Impact Factor rating in the latest Journal Citation Reports (JCR). The Institute's flagship publication, International Journal of Food Science & Technology (IJFST), has seen an increase in its Impact Factor from 1.64 in 2017 to 2.383 in 2018. It is now ranked number 41 in the food science and technology category, out of 133 journals. IJFST's purpose is to promote new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high quality refereed original papers in food science and technology. Both technical and research papers are considered for publication. Edited by Charles Brennan and Brijesh K. Tiwari, Journal of Food Processing and Preservation (JFPP) is also celebrating its highest ever Impact Factor of 1.510, up from 0.791 in 2017. JFPP presents readers with the latest research, knowledge, emerging technologies and advances in food processing and preservation. Encompassing chemical, physical, quality and engineering properties of food materials, the journal provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. Jon Poole, Chief Executive of IFST says: ‘We are delighted to see both these significant rises in Impact Factors. This is confirmation that the articles being accepted and published in these journals are being recognised for their relevance and impact. IJFST is available free to all IFST members and it is great news to see this acknowledgement’. ‘We are committed to producing a wide range of publications on topics within food science and technology. From the quarterly magazine to extensive food science statements, IFST publications provide a reliable source for everything food science and technology’. ■ Over the past few months, plastics have been grabbing the headlines and generating a lot of public attention. To download the information sheet, please go to https://www.ifst.org/resources-science-and-policy-resources/plastic-packaging-food-and-drink-industry ■ Antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of edible insect species The aim of this study was to determine the effect of heat treatment of edible insects on antioxidant and anti inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. The highest antiradical activity was noted for the peptide fraction from the Gryllodes sigillatus (tropical house cricket) protein preparation (EC50 value 2.75 and 6.91 μg mL−1, respectively). The peptide fraction from the Tenebrio molitor (mealworm) protein preparation showed the highest Fe2+ chelating ability (EC50 value 2.21 μg mL−1) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti inflammatory activity. Zielińska et al., 2018, doi. org/10.1111/ijfs.13848 ■ Effects of Zijuan tea on blood glucose and glucose tolerance of hyperglycaemic mice The effects of polysaccharides, theaflavins, thearubigins and theabrownin fractions of Zijuan tea on α glucosidase and blood glucose level and intolerance of hyperglycaemic mice were evaluated. Fried crickets The mice in polysaccharides, theaflavins and theabrownin high and low dose treatments had greater glucose tolerance as well. Thus, the theaflavins and polysaccharide fractions of Zijuan tea effectively moderated the complications of hyperglycaemic mice. The lower effectiveness of thearubigins and theabrownin fractions may be caused by the highly polymerised polyphenolics, which decreased their accessibility to α glucosidase and digestibility in mice. Chen et al., 2018, doi. org/10.1111/ijfs.13825 ■ Effects of dietary advanced glycation end products on the gastrointestinal tract in rats The gastrointestinal (GI) tract represents the first barrier against the penetration of organisms by dietary advanced glycation end products (AGEs), but their accumulation in tissue and AGE induced effects on the GI tract have yet to be completely elucidated. This study aimed to investigate the tissue accumulation of AGEs and AGE induced oxidative stress and inflammation in the GI tract of rats after long term consumption of AGEs from bread crust. The GI tract was then removed to analyse carboxymethyllysine (CML) and malondialdehyde (MDA) contents, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH Px) and the levels of tumour necrosis factor α (TNF α) and interleukin 6 (IL 6). This study demonstrates that the oral intake of AGEs promotes their accumulation in the GI tract, and AGEs attenuate the first line antioxidant defence and stimulate the inflammatory response of the GI tract by downregulating enzymatic antioxidative pathways and increasing inflammatory cytokine levels. Yuan et al., 2018, doi. org/10.1111/ijfs.13817 ■ Effects of gastrointestinal digestion models on phenolic compounds and antioxidant activity of juçara This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in frozen pulp from juçara (Euterpe edulis), a palm species, at three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). A final pH of 5.0 was adopted, in order to avoid interference in the assay used to determine the antioxidant activity and BHT was used to prevent excessive oxidation in the system. The mature stage of juçara fruit was found to be ideal for processing, showing generally higher values for the bioaccessibility of phenolics and antioxidant activity compared to other maturation stages. Plantation of pupunha palm tree, with specimens of jucara palm tree. ■ Andrew Nicholson MIFST, Seafood Sustainability & Process Manager – 2 Sisters Food Group ■ Gareth Robinson MIFST, Supply Chain Quality Manager – WSH ■ Sarah Cooper MIFST, QA Manager – 2 Sisters Food Group ■ Norma Fennemore MIFST, Technical Manager – Samworth Brothers ■ Jo Cox MIFST, Acting Head of Technical – Samworth Brothers ■ Martial Galian MIFST, Quality Manager – Tails.com ■ Alison Friel MIFST, Client Technical Director – NSF International ■ Natalie Masento MIFST, Postdoctoral Research Fellow – University of Reading ■ Caroline Poppleton MIFST, Raw Material Manager – 2 Sisters Food Group ■ Robert Brian Meadows MIFST, Director – Meadows Food Safety ■ Daniel Hughes MIFST, Customer Support Scientist – Randox Food Diagnostics ■ Clare McCartney MIFST, Product Development Manager – KP Snacks ■ Shabnam Aghaei MIFST, Food Technologist and Auditor – Halal Food Authority ■ Mark Watson MIFST, Lean 6 Sigma Black Belt – PepsiCo ■ Wycliff Odoyo MIFST, Technical Manager – Finlays Extract & Ingredients UK Limited ■ Alessandra Costigliola MIFST, Relationship Manager – Grocery Aid ■ Preye Griffith MIFST, Food Consultant – Preye Food Consultancy ■ Tammy Butterworth MIFST, Global R&D Manager – PepsiCo Foods & Beverages International ■ Linda Calite MIFST, Technical Manager – Pizza Hut Europe and UK ■ Andrew Dockerill MIFST, Technical Coordinator – Bakkavor ■ Gillian Ross MIFST, Process Development Manager – 2 Sisters Food Group ■ Julie Albutt MIFST, Technical Manager – 2 Sisters Food Group ■ Tracey Stannard MIFST, Technical Manager – Samworth Brothers ■ Colin Potts MIFST, Croup Technical Controller – Premier Foods ■ Victoria Johnson MIFST, Technical Manager – Greencore Group ■ William Barrie Trevena MIFST, Director – Kernow Enviro-Wise Ltd ■ Lotte Dack MIFST, Product Developer Specialist – Innocent ■ Mary Okpala MIFST, Food Scientist – PhD Student Nottingham University Fellows ■ Matthew Sharman FIFST, Group Science and Technical Manager – Devenish Nutrition ■ Richard Page FIFST, Managing Director – Alliance Technical Laboratories Ltd ■ Vassilios Raikos FIFST, Research Fellow – University of Aberdeen ■ Shajo Kadaparambil Jose FIFST, Food Technical Manager – Punch Taverns ■ Richard Sanderson FIFST, Head of Technical Services – SAI Global Assurance Services Ltd ■ Olivier Eymery FIFST, Sourcing Director ■ Sandeep Jagtap FIFST, Research Assistant – Loughborough University ■ Sournaya Commenville FIFST, Own Brand Technical Manager – Ocado ■ Susan Garlick FIFST, Quality Controller – Sandwich King ■ Kathleen De La Bastide FIFST, Technical Sales Manager ■ Julia Hewerdine FIFST, Group Food Safety and Quality Manager – Dunbia (A Division of Dawn Meats) ■ Aisling Malone FIFST, R&D Technology Innovation Manager – Kerry Foods ■ Ley Lashbrook FIFST, Technical Manager – Zorba Delicacies ■ Jay Tolley FIFST, Laboratory Manager – Foodtest Laboratories Ltd Chartered Scientists ■ Helen Sharman CSci, NPD Manager – McCormick Registered Science Technicians ■ Megan Munro RSciTech, Student – University of Nottingham Registered Food Safety Principals ■ Andrew MacLeod RFoodSP, Specialist EHO Food Safety – Argyll and Bute District Council Registered Food Safety Managers ■ Adenike Olatunji RFoodSM, Technical Manager – NI Food Technical Support ■ Mariane Hodgkinson RFoodSM, Director/Consultant – Twyning Consultancy Ltd ■ Crawford Sibbald RFoodSM, Auditor – Brew Safe ■ Ronald James McCann RFoodSM, Consultant – Patron Consultancy Partnership ■ Usman Jamil RFoodSM, Technical Manager – Fudco Registered Professional Food Auditors and Mentors ■ Adenike Olatunji, Technical Manager – NI Food Technical Support ■ Mariane Hodgkinson, Director/Consultant – Twyning Consultancy Ltd ■ Crawford Sibbald, Auditor – Brew Safe ■ Usman Jamil, Technical Manager – Fudco “Quality assured – Future assured”® Established 1992 We provide technical support internationally to the food industry and are specialists in: • Importer responsibilities/ due diligence • Overseas manufacturer/ exporter advice • Factory assessments and advice- retailer requirements/ BRC • Legislation - including labelling reviews • Product specialisms – including chocolate and sugar confectionery 2nd Floor, Brewery House, 4 Castle Street, Buckingham, MK18 1BS. 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