MANAGING FOOD & HEALTH SCARES
In our industry Managing Food & Health Scares is a very serious and sensitive issue.
That’s why we think our upcoming Managing Food & Health Scares Seminar on Wednesday 30th May is unmissable.
It will be held, as usual, in Daventry Northants, and we’ll look at:
1. Who is instigating food scares and why?
2. How to spot the good science and ignore the bad.
3. Whether the evidence on additives, sugar and saturated fat stacks up?
4. How you can prepare your responses to likely scares?
5. How to prevent a surprise scare from wrecking your business.
We’ll also be running a PR masterclass and presenting brand new specially commissioned research from leading agency McCallum Layton on what consumers really think about the continual media hype. This research alone saves you thousands of pounds and by coming to the seminar de-brief you gain access to the researchers themselves for further clarification and detail.
The seminar will be chaired by leading dietitian and media expert Dr Carrie Ruxton whose team of top industry and media gurus will update us on the known issues, as well pointing out some new things which might be coming down the track to wreck our brands.
As usual we are offering generous discounts to those who book early in addition to the discounts we already offer for group bookings (See below for more details).
AGENDA
THE SCIENCE BEHIND THE SCARES.
Dr Carrie Ruxton [Chair], Award-winning dietitian and MD of Nutrition Communications.
• Examples of recent food and health scares.
• How to tell your epidemiology from your RCT.
• Statistical tricks of the trade.
• Interpreting scares for the consumer.
THE MEDIA PERSPECTIVE.
Dr Sarah Brewer, Media Medic and former Health Journalist of the Year.
• How do food/health scares start?
• Who is behind them?
• What are the intentions behind media coverage of scares?
• How do journalists evaluate the science behind the scares?
• Some examples of recent scares.
ADDITIVES.
Barbara Gallani, Director of Food Safety and Science, Food and Drink Federation.
• What we mean by ‘additives’
• Why we’ve seen scares on them and what evidence is driving it
• What official bodies, e.g. FSA and EFSA, say about additives
• The Clean Labelling trend – what do consumers and retailers think?
• What are additives for and can we really do without them?
SUGAR.
Azmina Govindji, Award-winning Dietitian and Media Nutritionist.
• Why there is pressure for industry to reduce sugar.
• Examples of sugar scares.
• Recommendations and campaigns in the UK.
• Sugar science – is it really an open and shut case?
• Role of sugar in products and health – what are the positives?
SATURATED FAT.
Geoff Talbot, Food technology expert and The Fat Consultant.
• Links between saturated fat and heart disease.
• What’s the quality of evidence?
• Campaigns to persuade consumers to eat less saturated fat.
• Role of saturated fat in food technology.
• Is saturated fat all bad?
THE CONSUMER PERSPECTIVE.
Julia Horlov, Partner and Head of Qualitative Research, McCallum Layton.
Debrief from specially commissioned research on who consumers really trust, and how they sort out the noise from the real health signals. This research alone would cost you many times the seminar price. And by coming to the seminar de-brief you have access to the researchers themselves for further clarification and detail.
• How do consumers feel about how safe their food is?
• What do consumers think about the scare-a-week approach?
• How do they sort out the media noise from the real signal?
• How can industry and NGO’s help?
MANAGING SCARES: PR MASTERCLASS.
Ella Mayhew, Director, MS&L London.
• What to do if a PR scud comes your way.
• Knowing your facts and getting prepared.
• Handling the media – suppression or diversion?
• Case studies: aspartame and soft drinks.
• Turning scares into successes.
MANAGING SCARES: REFORMULATING TO REDUCE ADDITIVES.
Lindsey Bagley, Food Technologist and Partner at Eureka.
• Why reduce additives?
• Alternatives to additives.
• Case studies of successful reformulation.
MANAGING SCARES: REFORMULATING TO REDUCE SUGAR.
Martin Tatlock, Ingredient Specialist, Roquette UK.
• Benefits of reducing sugar in products.
• Sugar alternatives – do they still perform for the consumer?
• Case studies of successful reformulation.
MANAGING SCARES: REFORMULATING TO REDUCE SATURATED FAT.
Mike Faers, formerly at McDonalds, now Director at Food Innovation Solutions.
• Balancing fat benefits with fat reduction.
• Functional alternatives to saturated fat.
• Case studies of successful reformulation.
PLUS.
• Three table team brainstormings so you can work with peers on how to take forward your new ideas.
• End of the day Q & A … a chance to pose your questions to the panel of experts.
• A chance to win a Magnum of Finest Champagne.
VENUE
Staverton Park Conference Centre, Daventry, Northants.
Directions are on the Staverton Park Website
TIMINGS.
Doors open for early birds: 8:00 am
Breakfast for all from: 8:00 am
Seminar begins: 9:00 am
Coffee/Buffet Lunch/Tea: TBC
Seminar finishes: 4:45 pm latest
PRICE.
£425 + VAT.
(Don’t let the low price fool you, we’re a non commercial best practice club and run the best attended seminars in the industry).
DISCOUNTS.
10% early bird discount if you book on before the end of April.
IN ADDITION.
20% discount for booking two places at the same time.
30% discount for booking three places.
For more information or to book a place on this seminar please click here.
