| Part Two: Flavouring to End-of-Line
The second in a series of three, this intensive three-day course organised by the European Snacks Association will provide attendees with an understanding of:
- Key quality and food safety aspects of savoury snack production
- Controlling product feed to the flavouring and packaging stages and the potential benefits to be made in product quality and operational efficiency
- Optical sorting and how it can be used effectively to remove product defects
- Flavour development and custom designing the perfect taste
- Flavour flow and adhesion
- Flavour application techniques and the options available for line or head flavouring
- How to achieve consistent levels of application whilst minimising flavour losses
- Techniques available for avoiding ‘foreign body’ contamination, and associated food safety requirements
- Multi-head weighing - speed, accuracy, performance and value – and compliance with current legislation
- Online and offline quality monitoring – controlling product quality from cooker to packet
- Bag forming and key considerations in cost-effectively achieving product protection and presentation
- Making the right packaging material choice and the many print options available
- Packet and Carton coding – available options for meeting legal requirements and more…
- How to produce multi-packs – the process solutions available and their relative merits
- Packaging automation – state of the art solutions and a look ahead to what the future holds
- Transit performance and the palletising and wrapping options available to improve product protection in transit
Intended both for new plant personnel and as a refresher for more experienced operators, the course offers an excellent opportunity for those people involved in savoury snack manufacture to meet experts in the field, to discuss their current problems, and to find creative solutions which will enhance their plant operations.
It will also provide an excellent insight into the vast array of opportunities that exist for snack food manufacturers not only for operations personnel but also for marketing and sales teams.
For those who attended Part I of the course in 2008 then this is especially relevant to gaining an overall appreciation of the snack manufacturing process. However, previous attendance at Part I is not an essential requirement.
Attendees will have the opportunity to interact with experts with years of practical experience of working within the savoury snack food industry.
They will empower you to trouble-shoot and evaluate your own processes and equipment, to find hidden areas of opportunity that could result in novel process solutions and new product ideas.
They will introduce you to best practice solutions to improved product quality and consistency and open your eyes to the potential of significant cost savings.
Who Should Attend?
The agenda is presented as an intensive course for new plant personnel and as a refresher for more experienced operators. It offers an excellent opportunity for those people involved in savoury snack manufacture to meet experts in the field, to discuss their current problems, and to find creative solutions which will enhance their plant operations.
The course is designed for:
- Snack manufacturing personnel, including:
- Plant Managers, Project Managers
- R & D Engineers
- Plant engineers and Quality Control Technicians
- Personnel wishing to better understand their production processes
- Line production personnel and supervisors
- Quality assurance personnel
- Production management
- Suppliers researching the needs and production methods of their customers
- In addition, the course content is appropriate for business development managers, sales and marketing specialists, equipment manufacturers, product designers who are interested in understanding the wide range of possibilities for turning creative ideas into real products.
The course material will serve as a useful reference for processors, product formulators, chemists and technicians as well as business managers familiar with extrusion, nutrition, snack food processing, extruded snacks and tortilla chips.
Speaker Line Up
Expert speakers from the follwing industry-leading companies have confirmed their particiaption on the course:
Alcan Packaging
Amcor Flexibles
Arcall
Best NV
Blueprint
Givaudan
Heat & Control
Ishida Europe
Key Technology
Lock Inspection Systems
Markem-Imaje
NDC Infrared Engineering
Yamato Scale
ENROL TODAY!
Places are strictly limited to keep the course as interactive as possible. We urge you to enrol immediately to avoid disappointment.
Please download the brochure and fax the enrolment form to us without delay. You can fill in the form using your computer or by hand.
Download Brochure
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