The American Meat Science Association (AMSA) is pleased to announce Lynn Dornblaser, Chad Clem and Dr. Tom Rourke will be the featured speakers at theAMSA 69th Reciprocal Meat Conference (RMC) Natural and Clean Label Processed Meats: Trends in Consumer Demand, Formulation Strategies and Quality Issues Symposium, on Monday, June 20, in San Angelo, Texas. The speakers in this symposium will focus on market/product updates for natural and clean label products; strategies and challenges in clean label product formulation; and quality issues with clean label products. Presentations from these speakers will focus on the topics below:
- Clean label: A New Way to Talk About “Natural”?: Across all product categories, companies are focusing on simple, “from nature” formulations. This trend extends to all types of meat products, especially those that are further processed. This presentation, Lynn Dornblaser director, innovation and insight with Mintel, will take a look at what is currently on the market, what consumers have to say about them, and where the trend may be heading in the future.
- Changing the Meat You Eat – Clean Label Innovation Strategies: What does it take to innovate in the further-processed meat aisle? Chad will share some of his best practices for approaching innovation in this space. From getting the right mindsets and balance of passion and creativity, to some of the specific technical challenges that are currently being faced in this space. Chad Clem, director of research and development with Applegate, will provide a research and development perspective on clean label meat product development.
- Quality Issues with Clean Label Meats:Meat research and development and quality assurance people constantly hear: “We don’t want chemical sounding ingredients!”; “No preservatives is a must!”; “The sodium needs to be lower!”. But, in the same speech: “We need at least 120 days refrigerated shelf life” and “It has to be cost effective (cheap)”. Tom Rourke, senior business development manager for Corbion Purac will be discussing new ideas in regards to food safety, shelf-life and organoleptic issues, along with how to ensure consistency in meat products.
The AMSA 69th RMC will be held June 19-22, 2015 at the Angelo State University in San Angelo, Texas. For more information regarding the AMSA 69th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.