European Snacks Association
Savoury Snacks Production Course
Part III: Snack Nuts - Origin to Transit Ready
8 - 10 November 2010
Optional half day 11 November
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.
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.
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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
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
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
EUR 2,300 inc VAT ESA members
EUR 2,900 inc VAT ESA non-members
• We will also cover multipack and carton detection methods
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 www.snackex.com
• 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 www.esa.org.uk
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
• 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: email@example.com
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
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
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.