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Nutra Formulate


"Ingredients for Healthy Living"
Nutra Formulate is a new event, exclusively for the UK market. Nutra Formulate features raw materials, ingredients and formulation services designed to meet the needs of food development technologists working in the health foods, functional foods and supplements market. The show is being organized by Step Exhibitions Limited, and will be held at National Motorcycle Museum on March 17 to 18, 2015.

Timings

09:00 AM-06:00 PM (expected)
* not verified

Entry Fees

Not available*
* Check Official Website

Participants

1000 - 5000 Visitors
100 - 500 ExhibitorsEstimated Count

Category & Type

Trade Show
Agriculture & Forestry

Editions

17-18 Mar 2015
18-19 Mar 2014
20-21 Mar 2013
07-08 Mar 2012


Frequency Annual

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Based on 47 ratings
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Stepex Ltd UK

Top Rated | 47 events listed

Users Attending

Joseph Hart

Joseph Hart

VP Science & Technology at CPL Executive Search Oxford, United Kingdom
Hlavac

Hlavac

Producer at Deltasys Brno, Czech Republic
Jules Beasley

Jules Beasley

Sales Manager at Ter Uk Ltd Solihull, United Kingdom
Joe Vincent

Joe Vincent

Consultant at J.vincent Consulting Ltd. Manchester, United Kingdom
Roble

Roble

Oslo, Norway
Ian Ryder

Ian Ryder

Uppingham, United Kingdom
Lorraine Hodgkinson

Lorraine Hodgkinson

Owner at Herbs And Helpers Cumbernauld, United Kingdom

Speakers

Speaker
James Phillips

James Phillips

Senior Business Interaction Manager at BBSRC Swindon, United Kingdom
Speaker
Jennifer Norton

Jennifer Norton

Research Fellow II at University of Birmingham Birmingham, United States
Speaker
Steve Rice

Steve Rice

Managing Director at RTS Resource Ltd (inc Foodtrending.com) Wolverhampton, United Kingdom
Speaker
Peter Berry Ottaway

Peter Berry Ottaway

Works at Berry Ottaway & Associates Ltd United Kingdom
Speaker
Lynn Frewer

Lynn Frewer

Professor of Food and Society, Newcastle University at Newcastle... Newcastle upon Tyne, United Kingdom
Speaker
Professor Susan Lanham

Professor Susan Lanham

Head, Nutrition and Metabolism Department at University of Surrey Guildford, United Kingdom
Speaker
Victoria Burley

Victoria Burley

Associate Professor in Nutritional Epidemiology at University of Leeds Leeds, United Kingdom

Schedule & Agenda

Tue, 17 MarDay 1
Tue, 17 Mar 09:15 AM - 09:45 AMBBSRC: Supporting Innovators in Business and AcademiaBBSRC is one of seven Research Councils within Research Councils UK. Funded by the Governmentu2019s Department for Business, Innovation and Skills, we invest around u00a3480M each year in world-class bioscience and research training in universities and institutes to support innovation in both academia and industry in the UK.BBSRC invests in agri-food research through a variety of programmes that create opportunities for business to engage with leading researchers in order to enable the application of bioscience to the challenges involved in securing a supply of safe, affordable and nutritious food. Mr James PhillipsBBSRC
Tue, 17 Mar 10:15 AM - 10:35 AMIs There a Difference Between Vitamin D2 and Vitamin D3 in Raising Vitamin D Levels? Implications for the UK Population and the Food IndustryPoor vitamin D status (hypovitaminosis D) is a common problem in the UK. As there are limited natural sources of vitamin D (diet & UVB rays) during the winter-time, supplementation and/or fortification of foods may be beneficial to proportions of the UK population. However, clarity on optimum type (vitamin D2 or D3) and dose of vitamin D required to maintain vitamin D status during the winter-time is urgently required(1).The D2-D3 study aimed to examine and compare the efficacy of vitamin D2 vs. vitamin D3 in raising serum 25OHD (s25OHD) levels and compare the effect of two food vehicles on vitamin D bioavailability; orange juice and a biscuit. A total of 335 healthy women aged 20-64yrs were recruited and randomised to receive either placebo (PL), vitamin D2 in orange juice (D2J), vitamin D2 in a biscuit (D2B), vitamin D3 in orange juice (D3J), or vitamin D3 in a biscuit (D3B) daily for 12-weeks during the wintertime. At baseline, there were no significant differences in s25OHD levels between the five intervention groups but after the 12-week intervention, when comparing between the D2 and D3 intervention groups, irrespective of the food vehicle, the D3 group demonstrated a significantly greater increase in s25OHD over the 12-week intervention period (p<0.0001). The present study provides conclusive evidence that food vehicle does not effect the bioavailability of vitamin D2 or vitamin D3, and that whilst both 15ug/d of vitamin D2 or D3 for 12-weeks are able to raise s25OHD levels during the wintertime, vitamin D3 is significantly more effective, facilitating a greater increase in s25OHD levels. Work is now underway to look at the mechanisms behind this effect. Professor Susan Lanham u2013 NewHead of the Department of Nutritional Sciences - University of Surrey
Tue, 17 Mar 10:35 AM - 10:55 AMKeeping blood vessels healthy ~ beneficial actions of n-3 PUFAThe molecular basis for cardiovascular protection afforded by long chain n-3 PUFAs remains poorly defined. In this project we have used in vitro approaches in primary human vascular cells together with a human intervention study to unravel the molecular mechanisms mediating the putative beneficial effects of n-3 PUFA on the vascular wall during the postprandial phase.SpeakersWheeler JonespicDr Caroline Wheeler-JonesChair in Vascular Cell Biology - RVC
Tue, 17 Mar 11:25 AM - 11:45 AMThe Collective Bioactivity of Dietary Flavonoids: Importance of Specific Structural Characteristics for Cardiovascular BenefitsA summary of the findings and implications of recent BBSRC DRINC-funded researchEvidence suggests that consumption of flavonoids may be protective against diseases and disorders associated with ageing. However, many flavonoids are prone to degradation, conjugation or polymerisation during commercial processing, storage and following ingestion. The impact of these structural changes on flavonoid bioactivity remains unknown. We have recently been exploring these research questions, by studying: the impact of juice processing and storage on anthocyanin stability; the impact of structural transformation on bioavailability (using a 13C-labeling approach); and the impact of metabolism on cellular activity (cellular redox status, cytotoxicity, TNF-u03b1, IL-1u03b2, VCAM-1, HO-1, NQO1, NOX, eNOS, GCL, and tissue factor expression, and Nrf2 & NF-u03baB pathway inhibition).SpeakersKaypic_croppedDr Colin KayReader, Department of Nutrition - Norwich Medical School
Tue, 17 Mar 11:45 AM - 12:05 PMThe Role of Plant Cell Walls in Regulating Starch and Lipid Bioaccessibility from Plant Foods: In Silico In Vitro and In Vivo StudiesWhether a nutrient is bioaccessible (accessible to digestive enzymes) is a key part in determining whether it is bioavailable (available for utilisation by humans after ingestion). This project focused on the effects of intact cell walls on the bioaccessibility of starch and lipid from model plant foods (almonds, wheat and chickpeas). The results showed that the structure of these foods is not completely broken down during mastication and digestion, and that predictions can be made from in vitro study data, via mathematical modelling, which have relevance in vivo. The project was funded by the BBSRC DRINC Programme (BB/H004866/1, BB/H004874/1).Butterworth, P.J. et al. (2012) Carbohydrate Polymers 87:2189-2197Grassby, T. et al. (2014) Food and Function 5:3096-3106Mandalari, G. et al. (2014) British Journal of Nutrition 112:1521-1529Edwards, C. et al. (2014) Food and Function 5:2751-8Patel, H. et al. (2014) Carbohydrate Polymers. 113:182-188Grundy, M.M.L. et al. (2015) American Journal of Clinical Nutrition 101:25-33SpeakersGrassbypicDr Terri GrassbyKing's College London
Tue, 17 Mar 12:35 PM - 12:55 PMGlobal Initiatives on the Quality and Safety of SupplementsOver the past two decades governments across the world have had serious concerns about the safety and quality of supplements marketed in their country. Many of these concerns relate to imported products and, as a consequence, numerous regulations and restrictions have been adopted specifically to control supplements. This presentation will review these concerns and look at global industry initiatives to overcome them.SpeakersBerry Ottawaypic_croppedPeter Berry OttawayBerry Ottaway & Associates Ltd
Tue, 17 Mar 12:55 PM - 01:15 PMAdvertising Update: Nutrition and Health ClaimsThis presentation covers the regulatory framework controlling advertising in the UK, with an update on the latest regulatory decisions relating to nutrition and health claims in non-broadcast and broadcast media. It covers comparative nutrition claims, general and specific health claims and flexibility of wording, including in relation to cognitive function claims.SpeakersBrungerpic_croppedGeorgia TaylorMarketing and Claims Advisor - Leatherhead Food Research
Wed, 18 MarDay 2
Wed, 18 Mar 09:15 AM - 09:40 AMOpportunities for Functional and Health IngredientsAnalysing the market and opportunities for functional and health ingredients in food and drinkWhy you need to break through traditional product categorisation to unlock growth potentialMapping the market for fat, salt and sugar replacers, pre and probiotics, omega-3 and -6 and other functional food and drink ingredientsThe challenges facing manufacturers and suppliers of ingredients over the next five yearsSpeakersRice_Scropped_2Mr Steve RiceManaging Director - RTS Foodtrending
Wed, 18 Mar 10:15 AM - 10:35 AMChasing the Dream: Can Ingredient Co-branding Ever Become a Reality?For many ingredients suppliers, co-branding on the label of a finished product is seen as the pinnacle of marketing. But how can it be achieved? Whatu2019s in it for the various parties involved? And is it really worth all the hard work to make it happen? Richard Clarke from specialist PR agency Ingredient Communcations offers advice on the pitfalls and opportunities that lie in wait.SpeakersClarkepicRichard ClarkeDirector - Ingredient Communications
Wed, 18 Mar 10:35 AM - 10:55 AMPre-Competitive Research, Challenges and OpportunitiesProf Bryan HanleyKnowledge Transfer Manager, Food Sector - Knowledge Transfer Network
Wed, 18 Mar 11:25 AM - 11:45 AMFood Microstructural Engineering and Effects on Sensory Perception and AppetiteThe talk will cover two areas of research related to the design of foods for functionality and health. The first considers food microstructure and the impact it can have not only on physical properties of the system, but also sensory perception (particularly mouthfeel) and appetite. Specifically, our research has been investigating the effect of oil droplet size within oil-in-water emulsions, showing a strong relationship between mouthfeel (particularly creaminess perception) and physical parameters (rheology and tribology), and subsequent effects on appetite as a result of satiety-relevant sensory cues. The second series of work considers the use of u2018self-structuringu2019 acid gelation to control nutrient delivery to the body, as a result of gelation of the stomach contents. Both series of research offer ways to produce food products with functional properties that could improve health.SpeakersNortonpicDr Jennifer NortonResearch Fellow, School of Chemical Engineering - University of Birmingham
Wed, 18 Mar 11:45 AM - 12:05 PMDietary Supplement-Taking in the UK Womenu2019s Cohort Study: Impact on Cancer and Mortality RiskA large proportion of women in the UK state that they take dietary supplements, such as vitamins and multi minerals. Some will take them because they believe they may play a role in the prevention of chronic diseases such as cancer. This presentation will explore the characteristics of women taking dietary supplements within the UK Womenu2019s Cohort Study which is a cohort of more than 35,000 middle aged women with health follow-up data for 15 years. Total mortality and cancer incidence, including breast cancer will be discussed in relation to supplement-taking behaviours in these women.SpeakersBurleypic_croppedProfessor Victoria BurleyAssociate Professor in Nutritional Epidemiology - University of Leeds
Wed, 18 Mar 12:35 PM - 12:55 PMNutrition & CognitionThe effects different nutrients can have on our short term cognitive performance and long term cognitive health has been of great interest to academics for some time. In more recent years this interest has also gained momentum among the food and beverage industry as consumers demand products which support cognitive development and maintain health across the ages. A lack of consensus and standardisation in cognitive testing has presented a real challenge in terms of producing strong scientific evidence. However, through the reviewing of existing tools and the validation of new technology, we move closer towards consensus.SpeakersBrungerpic_croppedLouise BrungerSenior Scientist & Dietitian: Nutrition Research - Leatherhead Food Research
Wed, 18 Mar 12:55 PM - 01:15 PMConsumer Acceptance of Personalised NutritionResearch conducted within the EU funded project u201cFood4MEu201d aims to understand consumer attitudes towards, and acceptance of, Personalised Nutrition (PN) in different European countries. Initial qualitative research has utilised focus group methodology (2 held in the UK, Spain, the Netherlands, Poland, Portugal, Ireland, Greece and Germany to explore consumer perceptions of personalised nutrition and to compare these across three different levels of u201cmedicalizationu201d; lifestyle assessment (no blood sampling); phenotypic assessment (blood sampling); genomic assessment (blood and bucal sampling). The results of this exploratory research suggest that personalised nutrition was perceived in terms of benefit to health and fitness and that convenience was an important driver of uptake. The results were used to develop a quantitative study (N>9000) across 9 European countries. The results suggest that perceived benefit and perceived selfu2013efficacy (the ease of adoption of a personalised diet) are the most important determinants of intention to adopt the diet, independent of cross-cultural , demographic and individual characteristics. Policy and communication implications of the research will be discussed.SpeakersFrewer_croppedProfessor Lynn FrewerProfessor of Food and Society - Newcastle University
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Exhibitors Profile

Profile for exhibit include Food Processing Machinery & Equipment: Assorted Food & Beverage Processing Equipment, Drink / Juice Processing Equipment, Food Sterilizing Machinery / Equipment, Bakery & Confectionery Equipment. Food & Beverages: Poultry / Meat, Dairy Products, Chilled & Frozen Foods, Fresh Produce. Seafood: Fresh Seafood Products, Seafood Processing. Food Ingredients: Aromas, Flavours & Fragrances, Food Additives / Raw Material.

Exhibitors List

10 Exhibitors of Current Edition
value.name

RSSL

Reading, UK New Exhibitor
food trainingproduct authenticitybiopharmaceutical analysisstability storage and managementproduct and ingredient innovation

value.name

NATUREX

Amroha, India New Exhibitor
effineocareboostlifenolflowensorganic personal care products

Sabinsa Corporation

USA New Exhibitor
copper lysinatecalcium malateasparagus racemosus powderashwagandha powderamla powder

SEPPIC, Inc.

USA New Exhibitor
antioxidants,hair conditionersceramidesmoisturizerscarrageenan

52.443975 -1.697435

Venue Map & Directions

map of NMM Exhibition Centre

NMM Exhibition Centre

Coventry Road, Bickenhill, Solihull, West Midlands, B92 0EJ
Birmingham, UK

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