AN INTRODUCTION TO VEGETARIAN FOOD ALTERNATIVES 7 December 1999 Training Course 148E1 - by Leatherhead Food Research Association The market for vegetarian foods is one of the fastest growing sectors of the food industry. Recent health scares, including BSE in beef, as well as health factors, have encouraged the public to modify their diet to include vegetarian foods. This demand for vegetarian products has increased steadily during the last 25 years, and a variety of comminutes, pastries and ready meals, as well as prepare-at-home meat substitutes and dairy products, are now available to the consumer. Manufacturers of vegetarian food products must be aware of the vegetarian ingredients market and the processes by which these ingredients are converted into the analogue product. Objective. To provide a sound introduction to the issues concerning markets, manufacture and health benefits of vegetarian food products. Scope. The course will provide an overview of the vegetarian markets and potential growth areas. Meat and dairy alternatives as well as dietary considerations will be discussed. Who should attend? This course will be suitable for scientists and technologists working for companies that are either currently producing, or wishing to produce vegetarian food products. Marketing specialists will also find the lecture content useful. Provisional Programme Please note that the organisers reserve the right to alter the details of the programme and/or speaker if unforeseen circumstances so demand. MORNING SESSION Market Issues 09.30 Introduction 09.40 The Vegetarian Ethic Tina Fox, Chief Executive, Vegetarian Society 10.20 Markets for Vegetarian Food Products Fenella Marchant, Leatherhead Food RA 11.00 COFFEE 11.20 The Nutritional Costs and Benefits of a Vegetarian Diet Nicola Anstey, Leatherhead Food RA 12.00 The 'V' Symbol and Food Labelling Tina Fox 12.40 Vegetarian LUNCH AFTERNOON SESSION: Vegetarian Products and Ingredients 13.40 Texturised Soya Protein Stephen Mott, ADM 14.15 Quorn Speaker from Marlow Foods 14.50 Fromase: A Vegetarian Alternative to Calf Rennet Robert Savage, Gist-brocades 15.25 TEA 15.45 Soya Milk and Non-dairy Alternatives Speaker to be confirmed 16.20 Flavours for Vegetarian Products Speaker from Quest International 16.55 Chairman's closing remarks Course Fee Members of Leatherhead £325.00 + £56.88 VAT Non-Members £395.00 + £69.13 VAT Booking Details To secure a place on this course, please call Training & Conference Administration to make a provisional booking - a booking form (can be supplied) or written confirmation will also be required. Payment may be made by cheque or credit card (Mastercard, Visa or American Express); we can invoice your company if a purchase order number is quoted on the booking form. For delegates who do not live within commuting distance of Leatherhead, we can advise on local accommodation/taxis and make reservations if required. We are here to help - please call Charlotte, Tracey or Jackie in Training & Conference Administration. Leatherhead Food RA, Randalls Road, Leatherhead, Surrey KT22 7RY Tel: UK: 01372 376761; Int'l: +44 1372 376761 Fax: UK: 01372 360221; Int'l: +44 1372 360221 email: conferences@lfra.co.uk