Technical Knowledge Webinar Series: Ingredient Technology - Part II

Experts mostly from our Custodian ingredients suppliers have committed to the second part of the webinar presentations on the technical information of various ingredients. Attendees will learn about the:

• Origin of the ingredient, which agricultural product, if applicable, and where it is grown/harvested; how is it extracted/produced etc
• Chemical information, different grades, modifications, etc.
• Physical information of the product, e.g. liquid/gas/solid, temperature activated, sensitivity to acid or salt, shelf life, etc.
• Directions for use and storage.
• Applications and important information regarding the effects of other ingredients or processes in the applications when applicable.
• Sustainability, waste or by-products produced, what is done to limit or valorise these.
• Any other information about the ingredient/group which may be of interest, e.g. fraudulent use, fake alternatives etc.

Topics and dates:

Tuesday, 10 June - The natural food colour revolution: A spectrum of possibilities by Tamsin de Castro and Lotti van Niekerk

Tuesday, 17 June - Fats and Oils by Shahina Mantah and Aggrey Ndou

Tuesday, 24 June - Acidulants and preservatives by David Kruger

Tuesday, 1 July - Sugar and Health 101 by Priya Seetal

Tuesday, 8 July - Cocoa by Wouter Stomph (OFI - represented by Carst & Walker)

Tuesday, 15 July - The Fibre Triad: Soluble, Insoluble and Functional Fibres explained by Carien Schoeman

SAAFoST would like to thank each presenter for sharing their knowledge and expertise!