ESA 12324 Snack Nut Production A5 8pp v2.indd

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					               European Snacks Association

Savoury Snacks Production Course
   Part III: Snack Nuts - Origin to Transit Ready

                8 - 10 November 2010
              Optional half day 11 November
                     Marbella, Spain
02   Snack Nuts Production Course Origin to Transit Ready                                              Snack Nuts Production Course Origin to Transit Ready                                                                    03

OBJECTIVES OF THE COURSE /                                                                             WHO SHOULD ATTEND?
WHAT YOU WILL LEARN                                                                                    The agenda is presented as an intensive course for everyone new to the snack nut industry, especially new plant
                                                                                                       personnel, and as a refresher for more experienced operators. It offers an excellent opportunity for those people
This intensive course organised by the European Snacks Association will provide an understanding of:   involved in snack nut sourcing manufacture and marketing to meet experts in the field, to discuss current issues,
                                                                                                       and to find creative solutions which will enhance their businesses.
8, 9, 10 NOVEMBER
                                                                                                       The course is designed for:
     The main origin countries for nuts including details of how nuts are grown
                                                                                                           Snack nut processing personnel, including:
     How to make the right raw material and process choices                                                - Plant Managers, Project Managers
                                                                                                           - R & D technologists
     How importation of nuts is carried out and the current issues and potential solutions                 - Plant engineers and Quality Control Technicians
     The existing and foreseen legislative and food safety requirements for nut products
                                                                                                           Personnel wishing to better understand their nut
     How snack nuts are processed                                                                          production processes
                                                                                                           - Line production personnel and supervisors
     How to exploit the versatility of different process solutions                                         - Quality assurance personnel
                                                                                                           - Production management
     How to maximise product quality and consistency
                                                                                                           Suppliers researching the needs and production
     Process control techniques both on and offline                                                         methods of their customers

     The market for savoury snack nut products across Europe                                               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.
11 NOVEMBER (optional extra half day - additional fee payable)
                                                                                                       The course material will serve as a useful reference for processors, product developers and technicians as well as
     The latest nut research                                                                           business managers familiar with snack nut processing.
     The latest position regarding the health & nutrition legislation and progress on adoption of
     specific claims for nuts

     How to use the nutrition and health benefits of nuts in your marketing activities

Throughout the course you will have the opportunity to
interact with experts with years of practical experience of
working within the snack nut 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.

The course combines classroom lectures from leading
experts in the savoury snacks and snack nuts industry
with practical demonstrations where appropriate.
                                                                                                       COURSE CONDUCT
                                                                                                       All course sessions will be informal and questions are encouraged during lectures, breaks and social periods.
                                                                                                       All course lecture materials will be given to each attendee at registration and will be in English. ESA reserves the
                                                                                                       right to cancel this course with full refund or substitute speakers and change schedules as necessary to expedite the
                                                                                                       course. Dress code is business casual.
04   Snack Nuts Production Course Origin to Transit Ready                                                                      Snack Nuts Production Course Origin to Transit Ready                                                                          05

MONDAY 8 NOVEMBER                                                                                                              TUESDAY 9 NOVEMBER
     INTRODUCTION & WELCOME – COURSE OVERVIEW                   Preparing Product for Export                                   Material Handling (incl. nut mixes)                                   LUNCH
                                                                • Buying in bulk, totes, sacks, or tins – what options are     • How to get your product to the inspection, flavouring and
Origins & sourcing                                                available and how to decide on the best fi t for you.           packing stages.                                                 Flavour Flowability & Adhesion
• Overview of peanut and tree nut origins.                      • Shipping by container – fumigation/ loading and associated   • How to control and regulate feeds whilst minimising             • Just how do they create the aroma/taste profiles that
• What are the major growing regions for the different nut        procedures including labelling, lot traceability, and          product breakage and maintaining product quality.                 you desire whilst meeting the practical application and
  types & where are the new & emerging sources?                   associated testing/certification.                             • Avoiding cross-contamination.                                     legislative requirements necessary?

     COFFEE                                                         COFFEE                                                     Inspection                                                        Flavour Application
                                                                                                                               • Key elements required for effective inspection and sorting.     • Can we really predict how flavours will perform on a
Key aspects of nut growing & harvesting                         Importation                                                    • Options for defect identification and removal.                     given application system?
• Compare & contrast supplies from different sources & the      • How does importation work? – a look at the legal             • Setting machine parameters to eliminate product                 • What are the criteria for success and how can we
  key quality & organoleptic properties that they offer.          requirements and practical difficulties experienced by          giveaway whilst maximising optical sorting efficiency.             measure these?
                                                                  shippers/importers.                                          • How have optical sorting techniques developed with
• Learn about the potential food safety & quality challenges
  that sourcing from different regions poses.                   • What effect does current legislation have on inspection        respect to identification of aflatoxin affected nuts and              COFFEE
                                                                  at point of entry into the EU and the implications for         their removal?
                                                                  importers/exporters?                                         • PV/FFAs/Aflatoxins/Mycotoxins – at delivery
Nuts as commodities                                                                                                                                                                              Multi-Head Weighing
                                                                • Delays at the port and increased levels of inspection can
• What are the current market trends for nuts as raw                                                                                                                                             • The advent of the multi-head weigher (MHW) has
                                                                  have serious cost and supply implications for importers.
  materials?                                                                                                                        COFFEE                                                         revolutionised the industry, but there still exists many
                                                                  What are the opportunities for making this process as
• How are prices affected by season/climate/government                                                                                                                                             different forms of the MWH offering compromises on
                                                                  streamlined as possible?
  interventions, etc?                                                                                                          Roasting                                                            accuracy, speed, performance, and of course costs.
• What is the medium / long term outlook for nut demand                                                                        • How roasting can affect product quality, stability, and         • What are the factors you need to consider when finding
                                                                Quality and Food Safety                                                                                                            the right solution for your production line?
  and how will this affect price/availability?                                                                                   downline performance.
                                                                • A detailed look at the current legislative requirements
                                                                  for nuts.                                                    • Key factors affecting systems choice and performance.
     LUNCH                                                                                                                                                                                       Online and Offline Quality Monitoring
                                                                • What are the latest developments on contaminants such
                                                                                                                                                                                                 • We will take a look at how you can monitor and control
                                                                  as mycotoxins, heavy metals, pesticides, etc., including
                                                                                                                                                                                                   product quality from cooker to packet.
Sorting, Shelling, Blanching, & Storage                           sampling and testing best practice?
                                                                                                                                                                                                 • What technology is available for both online and offline
• How are sorting, foreign body removal, and grading            • How will implementation of the non-POAO legislation
                                                                                                                                                                                                   use and how can it be used to help meet product
  carried out prior to further processing?                        affect nut products?
                                                                                                                                                                                                   specifications, improve product consistency, and reduce
• What is the process for efficiently & effectively removing     • How can the guidance document be improved to help                                                                                waste and downtime?
  nuts from their shells?                                         facilitate a more harmonised approach across the EU.
• To blanch or not to blanch – what are the benefi ts/risks of
                                                                                                                                                                                                 Bag Forming
  removing skins from peanuts/nuts?
                                                                                                                                                                                                 • Vertical Form Fill and Seal (VFFS) has evolved dramatically
• What are the key considerations from a quality & food
                                                                                                                                                                                                   over recent years. We will provide a review of bag
  safety perspective?
                                                                                                                                                                                                   forming options and their relative merits including factors
                                                                                                                                                                                                   impacting on investment choices.
                                                                                                                                                                                                 • We will take time to look at bag format options e.g.
                                                                                                                               • What the factors which influence choice of frying systems,         block-bottom, gusset, VSU, strip-pack, banners, chain
                                                                                                                                 including an overview of fryer systems available and how          bags etc. and look towards the future and what it
                                                                                                                                 to decide which best fi ts your needs.                             promises to deliver.
                                                                                                                               • We will look at the effect of fryer throughput, oil turnover    • The options for cutting will also be explored including
                                                                                                                                 rates, and process conditions on product quality and costs.       knife design and materials.
                                                                                                                               • How can oil life be extended, including a look at filtration/    • Achieving consistent seal integrity is critical and the jaw
                                                                                                                                 fines removal systems available and their relative                 design, materials, and heat input methods will be covered.
                                                                                                                                                                                                 • Emerging techniques such as the use of ultrasonics
                                                                                                                                                                                                   will be considered along with the compromise on bag
                                                                                                                               Flavour Development                                                 appearance.
                                                                                                                               • Flavour creation & Innovation - creating flavours - how do
                                                                                                                                 flavourists custom design the perfect flavour for your product?
                                                                                                                               • What are the factors that they need to take into
06   Snack Nuts Production Course Origin to Transit Ready                                                                                    Snack Nuts Production Course Origin to Transit Ready                                                                       07

WEDNESDAY 10 NOVEMBER                                                                                                                        LOCATION AND ACCOMMODATION
Packaging Materials                                                    • Generating your own ‘nitrogen’ on-site or buying in bottles –
• We will take a look at flexible film, trays, jars and composite          the pros and cons and how commercially the decision should             The course will be held on 8, 9 and 10 November 2010
  cans in use today for a range of snack nut applications.               be made.                                                               with an optional extra half day on 11 November.
• How do they compare in terms of pack appearance, machine
  performance, barrier properties and costs?                                LUNCH                                                               All lectures will take place in the H10 Andalucía Plaza
• We will also cover some of the environmental and sustainability                                                                               Hotel in Marbella, Spain.
  issues surrounding packaging and look at the options available       Pack & Carton Coding
  and their likely impact on cost and performance.                     • A legal requirement in terms of consumer information                   This hotel is located approximately 10 minutes from the
Print                                                                    and product traceability, there are many ways of meeting               centre of Marbella and 40 minutes from Malaga airport
• We will look at the many options that snack makers have in             your needs.                                                            with multiple transportation options.
  terms of pack design and performance, and how print can be           • We look at the various systems available and the benefi ts they
  used to help make your products stand out on-shelf.                    promise to deliver.
• We will take a look at a range of new and novel print                • Flexibility is increasingly important in this respect and we will
  applications that are being used for snack nut products.               cover that aspect along with relative costs of the systems and

                                                                       • Barcoding and its use to identify and channel products to
                                                                         different palletisation and storage locations will also be
Checkweighing and Seal integrity Testing                                 touched upon.                                                       Advance enrolment is required – use form on
• Ensuring packs are adequately filled and the seal integrity is        Cartons, Trays, Carding and Automatic Packing                         back page.
  good has moved from manual to automatic systems over                 • Carton specifications and materials.
  recent years.                                                        • How to decide on what is best for your product.                     Course Registration Fee:
• Just how far have these technologies evolved and are they really     • What are the key aspects that influence performance and the
  essential for today’s high speed lines?                                pros and cons of automatic packing versus manual or semi-           On or before 1 September 2010
• Is a fully integrated approach to pack production the only             automatic systems?                                                  EUR 1,600 inc VAT ESA members
  way ahead?                                                           • Taping, glueing, and coding will also be covered here               EUR 2,000 inc VAT ESA non-members
Contaminant Detection & Removal                                        Palletisation, Stretchwrapping & Shrinkwrapping
• Ensuring packs are free from undesirable inclusions, such as         • Stack patterns, manual versus automatic and transit
  metal, wood, paper, flavour ‘goo’ etc., is a difficult challenge
                                                                                                                                             Optional half day 11 November
  especially in a market dominated by metallised packs.                                                                                      EUR 300 inc VAT ESA members / non-members
                                                                       • Stretchwrapping and shrinkwrapping how and why this is used
• How can foreign body detection be carried out and realistically
  what degree of assurance can be achieved?
                                                                         to help stablilise and protect product during transit.
                                                                                                                                             After 1 September 2010                                                                     UPCOMING
• Does X-ray technology provide the long term answer – if so at
  what cost?
                                                                                                                                             EUR 2,300 inc VAT ESA members
                                                                                                                                             EUR 2,900 inc VAT ESA non-members
• We will also cover multipack and carton detection methods
                                                                       Market Intelligence
  and their relative merits and drawbacks                                                                                                    Optional half day 11 November
                                                                       • Consumer demand for nuts is increasing but in many markets                                                                                   SNACKEX 2011
Gas Flushing                                                             is still very low. What is the current market for processed nuts    EUR 300 inc VAT ESA members / non-members
• Now seen as an essential part of maintaining product freshness         across Europe and the developing trends and key drivers?                                                                                     13-14 June 2011, Barcelona, Spain
  what are the essentials of replacing air in pack with inert gases?                                                                         Fee includes: all course activities including: course          
• Nitrogen or Argon, or… what choice is available and how to                COURSE CONCLUSION AND FEEDBACK                                   notebook, group meals, evening activities, certificates of
  decide which is best for you?                                                                                                              attendance & hotel accommodations.
                                                                       Note: Agenda is subject to change to expedite the course                                                                                       Please visit the ESA website at
                                                                                                                                                                                                                      for information and updates on all future
THURSDAY 11 NOVEMBER                                                          (optional extra half day - additional fee payable)             Note: Course registration is on a “first-come, first-serve” basis.
                                                                                                                                             Places are strictly limited to encourage participant interaction. Full
                                                                                                                                             payment of the course enrolment fee is required in order to confirm       For additional information, please write, call,
Nut Research                                                           Heath & Nutrition Benefits of Nuts                                     each participant’s place in the course. Payment may be made by           fax or e-mail.
                                                                                                                                             credit card – Visa, MasterCard, AMEX or by bank transfer.
• A detailed overview of the very latest research on nuts as an        • How can the recognised health and nutrient benefi ts of nuts
  important part of a healthy and balanced diet.                         be used to help promote your products?                              Cancellation: If you cannot attend, please notify us by 1 September
                                                                                                                                                                                                                      Philip Mathieu
                                                                       • We will present an overview of what is possible demonstrated        2010, and we will refund your fee, less an administration charge of      European Snacks Association
     COFFEE                                                              by specific examples of what is possible in the marketplace.         EUR 250. Cancellations after this date and no shows will be subject      6 Catherine Street, London, WC2B 5JJ
                                                                       • What are the opportunities and limitations?                         to full charge of the course fee; however, a substitute may be           Phone: +44 (0) 207 420 7220
                                                                                                                                             enrolled at any time.
Health & Nutrition Claims                                                                                                                                                                                             Fax: +44 (0) 207 420 7221
• An update on the progress made in the development of                                                                                                                                                                Email:
                                                                                                                                             ESA reserves the right to cancel this course with full refund; to
  these legislative proposals and the adoption of formal health             LUNCH AND DEPARTURE                                              change schedules or speakers as necessary to expedite the course.
  claims for nuts.
                          European Snacks Association
                          6 Catherine Street                                       SNACK NUTS PRODUCTION COURSE ENROLMENT
                          London WC2B 5JJ                                       8 - 10 November 2010 • H10 Andalucía Plaza Hotel • Marbella, Spain
                          United Kingdom
                                                                                             Optional half day 11 November 2010

 1. HOW TO BOOK                                                                                                   ESA MEMBERSHIP STATUS
A.     FAX completed form to: +44 (0) 207 420 7221, or                                                           Member
                                                                                                                                                                                  30% OFF
B.     MAIL to: European Snacks Association at the above address.                                                Non-Member
                                                                                                                                                                              When You Book
NOTE: Places are limited. Applications will be accepted on a first-come,                                                                                                         And Pay By
first-serve basis. Enrolment forms must be accompanied by payment.                                                                                                              1st September

 2. YOUR DETAILS (please photocopy this form for additional participants)
__Miss __Ms. __Mrs. __Mr. __Dr.                             LAST NAME: _______________________ FIRST NAME: ___________________________________
COMPANY: _____________________________________________________ JOB TITLE: _____________________________________
ADDRESS: ______________________________________________________ CITY: ________________________________________
STATE / COUNTY / PROVINCE: ___________________________ POST / ZIP CODE: ________________                                                                       COUNTRY: ______________________
TELEPHONE:_____________________________________________________ FAX: ________________________________________
EMAIL*: _______________________________________________________ MOBILE (CELL) PHONE: _____________________________
* Note: bookings will be confirmed by email; please ensure that your email address is clearly legible.

 3. ENROLMENT FEE (please choose appropriate option)
Price includes VAT, three nights hotel accommodation – 7, 8 and 9 November – (plus 10 November if booking optional half day), welcome drinks on Sunday 7 November, breakfasts,
lunches, dinners, evening activities, course materials and certificate of attendance.
Choose Rate Type                                       Payment By 1 September 2010                                    Payment After 1 September 2010                                          Your Cost
 ESA Member*                     EUR 1,600                                                                           EUR 2,300                                                               EUR __________
 Non-Member                      EUR 2,000                                                                           EUR 2,900                                                               EUR __________
 Optional half day 11 November** EUR 300**                                                                           EUR 300**                                                               EUR __________
*Note: ESA membership must be fully paid at both the date of booking and the date of the event. Otherwise, prices will automatically revert to non-member rates.
**Not available as a standalone module - if required must be booked with main course.                Total Payment Enclosed: EUR ____________

 Hotel accommodation Three nights (four if booking optional half day) in                                       Room reservations will be made by ESA upon receipt of enrolment form and
 double room for single use at H10 Andalucía Plaza Hotel is included. Additional                               payment. Breakfasts, lunches and dinners are included; however, hotel extras
 room nights or room upgrades will be the responsibility of the participant.                                   (e.g. mini bar) must be paid by each participant upon departure.

 4. PAYMENT OPTIONS (please choose appropriate option. Payment MUST accompany enrolment).
 BANK TRANSFER: I have transferred AMOUNT EUR __________ free of all bank transfer charges on DATE _________________ to:
European Snacks Association – Barclays Bank Plc, Account No. 53568766. Bank Code: 20-65-82. IBAN: GB60 BARC2065 8253 568766. SWIFT: BARC GB 22.
 CREDIT CARD: Please debit my credit card for (Total + 3% processing fee) AMOUNT EUR __________
__Visa __American Express __MasterCard / Eurocard (please select appropriate card; we do not accept Diners Club cards)
NAME ON CARD (HOLDER): _______________________________________                                                            CARD NUMBER: _____________________________________
EXPIRATION DATE: ____________________________________________                                                             SECURITY CODE: ____________________________________
CARDHOLDER ADDRESS (if different from registrant): _______________________________________ CITY: ______________________________
STATE / COUNTY / PROVINCE: ___________________________ POST / ZIP CODE: ________________                                                                       COUNTRY: ______________________
I hereby certify that I have read and agree to the TERMS & CANCELLATION CONDITIONS as stated below. I accept that for the purpose of congress organisation
only, my personal data will be registered by using electronic data processors. Bookings are not valid without signature.
Date: ___________________                                          Signature: __________________________________
 TERMS & CANCELLATION CONDITIONS. Confirmation letters and receipted invoices will be sent on receipt of payment – which must be made at the time of enrolment. If payment is not received before the course,
 delegates will be asked to guarantee payment on the day at the registration desk with a personal credit card. If you cancel your place before 1 September 2010, there will be a EUR 250 administration charge. No
 refunds will be made for no-shows or if you cancel after 1 September 2010, whatever the reason. Cancellations MUST be made in writing to ESA and will be acknowledged. If you are unable to attend, a substitute
 delegate may be made at any time. It may be necessary for reasons beyond the control of the organisers to alter the content, timings or venue. The organisers will not accept liability for any transport disruption
 or individual transport delays and in such circumstances normal cancellation terms apply. In the event of a terrorist alert or other incident that prevents the running of the course, the organisers reserve the right to
 retain up to 50% of the fee as a contribution to registration, location, marketing and central administration costs.

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