SAAFoST 2017

Product Theatre

Product Theatre offer

SAAFoST is offering time slots in the Product Theatre where the opportunity exists for companies to showcase their unique application solutions.

Cost to secure a 30-minute slot is R3 500+VAT for exhibitors and R5 000+VAT for non exhibitors (see booking form for time slot options).

The venue will be meeting room 2 at the Century City Conference Centre, seating approximately 35 people.
These sessions will be advertorial presentations by ingredient suppliers and service providers covering a variety of topics: Topics include (but are not limited to):

Fibre
Salt reduction
Sugar reduction
Texturisers
Ingredients for value engineering
Colours and flavours
New and novel ingredients

Details of the presentations in the Product Theatre will be advertised:

  • on the Congress website
  • in the exhibition manual given to every delegate - as well and to all exhibition visitors
  • by invitation from the presenting companies
  • via a notice in the exhibition hall "Today's/tomorrow's presentations in the Product Theatre."

For more information, or to book a session, please contact Jacques van den Berg (jvandenberg@coca-cola.com) or Rosie Maguire (rosie@inessence.co.za).

Please note that only 22 time slots are available.

Please click here for the booking form.

On-screen advertising opportunities

On-screen advertising slots are available in the large plenary venues (auditoriums 1 and 2) at a cost of R5 000 (excl VAT) per day. These screen slides would be viewed for 10 secs every minute during lunch and tea breaks (not during presentations). A maximum of 6 slide spots per day are available.

If you are interested in this opportunity, please contact Paul Vet paul.vet@barentz.co.za

Product Theatre Programme

Monday, 04 September 2017

11:00 - 11:30 Sea Salt - With naturally reduced sodium Nico Basson
Salinity, Atacama Desert
11:40 - 12:10 Sugar reduction - Latest formulation technologies Brian Lanton
Cape Food Ingredients, SA
12:20 - 12:50 WARREN CHEM
13:20 - 13:50 Smoked food: Ancient technology adapted for 21st century Thapelo Mashego
Kerry, SA
14:00 - 14:30 Unveiling the mysteries behind the universal love of cheese - The Westerner's "Kokumi" Martin Dovey
Kerry, SA
14:40 - 15:10 SODA-LOŽ Salt Microspheres to reduce salt in foods, preserving a clean taste and clear label - Case studies in bread and snacks application Jacques Masset
Tate & Lyle, France
15:30 - 16:00 Free from: trends in the food space - 2017 Mohamed Ashraf
Cargill METNA
16:10 - 16:40 Food Phosphates In Dairy Application Gavin Keeling/Audace Nindorera
ICL presented by Crown Food Germany

Tuesday, 05 September 2017

11:00 - 11:30 SENSIENT COLOURS SA
11:40 - 12:10 Controlled release of ingredients via speciality encapsulation - Case study on sorbic acid Janis Sinton
Cape Food Ingredients, UK
12:20 - 12:50 Recent developments in the field sweeteners and their use in the replacement of sugar in foods and beverages Mary Quinlan
Tate & Lyle, UK
13:20 - 13:50 Soluble Fibres: Innovative ingredients for calorie reduction and health benefits Kavita Karnik
Tate & Lyle, UK
14:00 - 14:30 DUPONT
14:40 - 15:10 DUPONT
15:30 - 16:00
16:10 - 16:40 DOEHLER SA

Wednesday, 06 September 2017

11:00 - 11:30 SENSIENT COLOURS SA
11:40 - 12:10 Sensory evaluation: Getting marketing and NPD to speak the same language (interactive presentation) Ashwin Lala
Cape Food Ingredients, SA
12:20 - 12:50 Vana Cappa: Innovative beverage foamer technology Rob Verhoogt
FrieslandCampina: Kievit, Netherlands
13:20 - 13:50 True taste stock concentrates - From food, for food Martin Dovey
Kerry, SA
14:00 - 14:30 Finding the niche in an overcrowded flavour supply environment. The Curt Georgi flavouring opportunity Wayne V. Wieuwenhuizen
LionHeart, SA
14:40 - 15:10 "TasteSense" - Overcoming the latest challenges to help address consumer needs Ryan Ponquett
Kerry, SA