As you may know FreeFrom is now a big serious category and all the major’s have got FreeFrom Sections.
But did you know it’s growing fifteen percent year on year.
The Food and Drink Innovation Network’s Annual FreeFrom (Allergy & Intolerance) seminar will take place on the 19th September.
The event will, once again, be chaired by Michelle Berriedale-Johnson who runs the hugely successful Annual FreeFrom Food Awards and is pretty much the world wide expert on the subject.
Michelle has lined up a star cast of speakers (Agenda below) who will take us through the latest consumer insight data, market data and technical aspects of this fast-growing category.
And this year we have two major retailers who will come and share their experiences of both branded and retailer brand offerings.
Book now and take advantage of our discount rates.
FREEFROM THE PAST, PRESENT AND FUTURE OF FREEFROM.
Michelle Berriedale-Johnson of FreeFromFoodsMatter and the FreeFrom Food Awards.
• Why has freefrom been so successful, especially over the last five years?
• The role played in this growth by consumers, the supermarkets and on line shopping.
• New freefrom ideas which are already being – or should be – developed.
• Aspects of freefrom which need more attention.
• Freefrom heading for the mainstream.
THE TESCO FREEFROM PHILOSOPHY
Karen Tonks BSc, Company Nutritionist, Tesco Stores.
• The Tesco Brand and FreeFrom.
• 150 products and growing, what makes a good FreeFrom category.
• FreeFrom Gluten, Wheat and/or milk free, what are the challenges.
• Sausages and pasta to breakfast muffins and chocolate brownies … where next.
• FreeFrom and Tesco realfood, how they link.
FREEFROM FOODS WORLDWIDE
Chris Brockman – Global Market Analyst – Mintel
• The development of the global free from market.
• What does global launch activity tell us about the lifecycle of the sector.
• What is happening in the major markets – the UK versus the US.
• What is the experience of major players getting into free from?
• Is the market maturing or is there more opportunity for growth?
SUGAR-FREE AS A FREEFROM OPTION?
Sarah Marshall – Innovation Manager, Product & Ingredient Innovation Department, RSSL
• What sugar alternatives are available.
• The nutritional/health plus-es and minus-es of each – lactitol/maltitol effect on bowels etc.
• How each work in terms of cookability/in manufacturing.
• The marketability of each.
EXCLUSIVE FREE FROM CONSUMERS AND SHOPPER RESEARCH DEBRIEF.
Julia Horlov – Partner and Head of Qualitative Research – McCallum Layton.
2012 debrief from specially commissioned depth interviews, accompanied shopping and vox-pops.
• Today’s FreeFrom consumers, who are they, where are they shopping, and what do they expect at the point of purchase.
• The complete meal or cooking from scratch, what how much are they prepare to compromise.
• Can FreeFrom command a premium price or must the whole proposition compete with the mainstream?
• Consumer’s views of labelling, warnings and logos.
• Psychology and engagement, some pointers.
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.
THE LATEST IN FREEFROM TESTING AND REGULATION
Sonia Miguel – Technical Specialist, DNA & Protein Department, Reading Scientific Services Limited.
The testing implications for making free-from food – myth versus reality.
• Allergen thresholds.
• What are the legal requirements if, as a small manufacturer, you want to sell ‘freefrom’ food?
• What testing do you actually need to do, choosing the best test and who can do it for you?
• What are the cost implications?
• How do things change if you scale up?
THE CONSUMER PERSPECTIVE ON FREEFROM
Sue Cane, Coeliac, Food Critic and Judge of FreeFrom Foods.
Sue Cane a coeliac of 30 year standing and a judge on the FreeFrom Food Awards gives some idea of what it is like to be on the ‘buying’ side of freefrom.
PLUS ONE MORE MAJOR RETAILERS
Details to follow shortly.
• 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.
Staverton Park Conference Centre, Daventry, Northants.
Directions are on the Staverton Park Website
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
£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).
10% early bird discount if you book before the end of July.
20% discount for booking two places at the same time.
30% discount for booking three places.
For more information and to book a place on this fantastic seminar click here.