Frozen, Ready Meals & Shelf Life Europe

28th – 29th November 2018
London, United Kingdom

OverviewAgendaPresentersRegisterVenueContact

“The global ready meal market is expected to gather $306 billion has a CAGR of 4.1% during the forecast period 2015-2020.

The global frozen food market was valued at US$ 275.8 billion in 2017 and is estimated to expand with a CAGR of 4.2% from 2017-2025.

The market for flexible packaging is forecast to grow at an annual average rate of 3.4% over the next five years and is expected to reach $248 billion (€217 billion) by 2020.

 

About the Event

Global Ready Meals Market was valued at $72,257 million in 2016, and is expected to reach $146,247 million by 2023, registering a CAGR of 10.6% from 2017 to 2023. Cost-effectiveness as compared to restaurant food, urbanization, and an increase in population drives this market. Europe dominates the global market with a predicted market value of more than USD 45 billion, due to the introduction of healthy ready meals. North America is the next big market with the US being the major consumer. In the Asia-Pacific region, the ready meals market is expected to grow rapidly owing to growth in population, development in the food & beverage industry, and stable economic growth.

Ready meals are widely accepted by the Australian customers, as they are relatively cheaper and convenient option than junk food. Changes in standard of living, increase in number of working women, and rise in number of single-person households are primary factors that drive the growth of the ready meals market in Japan. Increasing demand, acceptance, and consumption of ready-to-eat food products has also been one of the major factors for the growth of the global fresh food packaging market. The food packaging market is projected to reach a value of $305,955.1 million by 2019. Augmented consumption of ready-to-eat food products has lead to the demand for innovative packaging solutions that can extend the shelf life of the products enclosed.

In view of these developments, Trade Essential is coming up with the ‘Frozen, Ready Meals & Shelf Life Europe’ to analyze the current trends and emerging estimations in the global ready meals market, the latest innovations in packaging, peptide based gas sensors arrays for food quality control, cutting edge food technology with artificial intelligence, active multilayer PET films for food packaging, high pressure processing (HPP), modified atmosphere packaging (MAP), food process engineering to the throw light on the factors that drive and restrain the growth of the market, proffer tactics for key product positioning and explore strategies to sustain competition in the market and much more.

The Conference will a premier interdisciplinary platform for Researchers, Nutritionists, Hygiene Specialists, Environmentalists, Food Quality Control Analyst/Managers, Food Inspectors, Packaging Consultants, Principal Research Officers, Material Scientists, Food Safety Microbiologists, Agricultural Sustainability Managers, Microbiologists, Lead Intelligence Analysts from all over the world to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Ready Meals, Food Safety and Packaging Technologies.

 
 
 

TENTATIVE CONFERENCE AGENDA*

Frozen, Ready Meals & Shelf Life Europe
28th – 29th November 2018
London, United Kingdom

Day 1: 28th November 2018
 
 8.30 AM Registration & Coffee
  CHAIRMAN’S WELCOME REMARKS
 
Apprehending Frozen Food Market Data
 
Consumer’s Perspective Towards Food Safety & Preservation
 
UK’s Perspectives on the Control & Management of Food Allergens
 
Understanding the Latest Market Trends and Future Prospects of Bio-plastics in Food
  
Understanding Food Technology Trends

 

 

 Presenter: 

Sue Nelson MBA, FIoD
CEO and Founder
Breakthrough Group

 
What are the Challenges & Opportunities Observed by Food & Beverage Sector in the UK
  
The Effective Use of Disinfectants in Food Processing to Maximise Consumer Safety and Shelf-life

 

 

 Presenter: 

Peter Littleton
Technical Director
Christeyns Food Hygiene Ltd

10.30 AM Morning Coffee Break & Networking
 

Tackling Food Fraud: Moving towards a Sustainable Future

 

Food Authenticity: Current Trends and Future Perspectives

 
Factors Affecting the Measurement of Pesticide Residues and Food Contaminants
 
Internet of Things for the Food & Beverage Industry: A Comprehensive Overview

 1.00 PM

Networking Lunch
  
Uses & Applications of Robotics in Food Industries

 

 

 Presenter: 

 

Mike Wilson
Business Development Manager
ABB Robotics

 
Managing Food Surface Contamination in Workplace
 
Risks Observed on Changing 10 Day Rule for Shelf Life
 
Comprehending the Culture on Food Safety in Food Management System
  
Extending Shelf Life in Chilled Products: Analyzing Microbial & Food Borne Diseases

 

 

 Presenter: 

 

Dr Peter Wareing
Founder
P Wareing Food Safety Limited

 3.00 PM Afternoon Coffee Break & Networking
 
Steps to Resolving Taint and Off Flavour Contamination in Food Products
 

Apprehending the Role of Rice Starch Composite on Improving Shelf Life of Fruit

 
Studying the Impact of Shelf Life on Storage Factors of Pasteurized Strawberry Juice
 
Occurrence and Investigations of Process Food Contaminant: 3-MCPD, 2-MCPD & Glycidol
 
Shelf Life of Food Products: Assessing the Effect of Light and Dynamic Oxygen Concentration
 

Q & A

  End of Day 1
 
Day 2: 29th November 2018
 8.30 AM CHAIRMAN’S WELCOME REMARKS
 
Insights on Innovative Packaging
 
Ethical Issues Related to GMO Foods
 
Improving Shelf Life of Nuts Using Natural Antioxidants
 
Understanding the Concept and Alternative Strategies to Refrigeration
 
Sustainable and Efficient Refrigeration in the Food & Beverage Cold Chain
  
Food Industry in Ireland and N Ireland: Border Issues and the potential Impact.
 
Application of High-Pressure Processing Technique to Attain Sustainable Food Preservation
10.30 AM Morning Coffee Break & Networking
 
Modern Innovation & Study of Shelf Life
 
Recent Innovations in Frozen Food Merchandising
 
Sustainable Refrigeration Technology & Food Safety
 
Looking at Innovations in Food Packaging and Shelf Life
 
Tackling Food Fraud: Moving towards a Sustainable Future
 
IP and Trademarks: Protecting Packaging and Product Designs
 
Managing Unintentional Allergen Cross-Contamination: Regulatory Measures
1.00 PM Networking Lunch
 
An In-Vitro Analysis of Shelf Life Extension of Fresh Filled Pasta
 
Advancement in Food Technology with the Help of Artificial Intelligence
 
Analyzing Biogenic Amines in Ready to Eat Food and Alcoholic Beverages
  
Utilization of Combined Heat and Power (CHP) Engineering in Food & Beverage Industry

 

 

 Presenter: 

 

Paul Doherty
Senior Business Development Manager
Centrica Business Solutions

 
Highlighting the Strategies for Improving Temperature Conditions in Chilled & Frozen Environment
 
Use Modified Atmosphere Packaging Technology in Increasing the Shelf Life of Refrigerated Foods
 
Screening of Food Quality and Safety with Full-automated High-Resolution 1H-NMR Spectroscopy
 3.00 PM Afternoon Coffee Break & Networking
 
How to Reduce Contamination Risks Food and to Avoid Consumer Response to the Product?
 
Ensuring Food Quality: Uses & Application of Sensor Technology in Detecting Volatile Organic Compounds Present in Food & Beverage Samples
 
Hyper-spectral Imaging for Food Applications: A Comprehensive Overview
 
Protecting the Quality of Food with the Application of Mathematical Algorithms
 
Assessing the Impact of Antioxidants on Oxidation of Lipids and the Changes Involved in Nutritive Values of Protein in Frozen Meat Products
 
Mapping the Effect of Storage Temperature on Glucosinolate Content and Shelf Life of Broccoli
 
A Novel Food Decontamination Technology & Increasing Shelf Life of Fruits and Vegetables
 

Q & A

  End of Conference

*Agenda content and timeline subject to change.

 

   

Dr Peter Wareing
Founder
P Wareing Food Safety Limited

Peter has over 30 years’ experience in food and agricultural development work, specialising in food mycology research, and has worked in countries across Africa, Asia and South America. As an independent consultant, he provides advice and troubleshooting on a variety of food safety related problems, and delivers food safety, HACCP, auditing and microbiology training courses.
Peter’s specialties include Food Safety, HACCP, Auditing, Risk Assessment, Food Microbiology, Food Mycology, with speciality expertise covering specifically soft drinks, sauces and dressings, bakery products and dried foods. provides consultancy and troubleshooting for clients

Paul Doherty
Senior Business Development Manager
Centrica Business Solutions

Paul has been with ENER-G, now Centrica since January 2012 and works with the food and beverage industry, mainly supplying medium to large scale turnkey Combined Heat and Power Solutions.
He has worked for and with many high profile clients specifically in the Bakery, Confectionery and Dairy industries and has a wealth of technical knowledge and is passionate about making the UK food and Drink industry as competitive as possible by reducing their high energy costs and enabling them to achieve their carbon reduction targets through the use of CHP technology.

Mike Wilson
Business Development Manager
ABB Robotics

Mike Wilson has over 35 years of experience in the application of automation to manufacturing across a broad range of industry sectors throughout Europe, Asia and America. He is widely recognised as one of the leading authorities on the application of industrial robot systems in the UK.

Mike is Business Development Manager for ABB Robotics leading the drive to increase the use of robots across UK manufacturing. In addition, he is Chairman of the British Automation and Robot Association, Director of the Processing and Packaging Machinery Association and Board member of the Engineering and Machinery Alliance. He has previously been Chairman of the International Federation of Robotics from 2000 to 2003. His book “Implementation of Robot Systems” was published in 2014.

Peter Littleton
Technical Director
Christeyns Food Hygiene Ltd

Peter Littleton is currently the Technical Director for one of the UK’s leading suppliers of specialist detergents and disinfectants for the food, beverage and diary industries – Christeyns Food Hygiene Ltd. 
In this position, Peter’s enthusiasm and commitment has led to an engagement with industry, enforcement and special interest groups to address the issue of consumer safety with regard to the management of food safety and hygiene within food, beverage and dairy manufacturing / processing operations.
During his 30 year career involved with the food industry, Peter has worked in the canning, poultry and ready to eat salad sectors in a variety of technical, hygiene and production based roles as well as serving as Senior Food Safety Officer for an environmental health food safety department where he was involved in drafting some of the food legislation in force today.  This involvement with the enforcement community has continued with Klenzan’s involvement in the Food Standards Agency.
A key thread throughout Peter’s career has been the development of training and awareness programs for all levels of hygiene and technical operations in the food industry which culminated in the first nationally accredited course for hygiene management.  Peter has continued to develop specialist training in the area of food safety, hygiene and management with courses specifically tailored to the needs of the modern food and drink industries.
Peter works extensively with special interest groups, such as the Anaphylaxis Campaign, research organisations, universities and retailers as well as chairing the Processing, Operations and Preservation Member Interest Group at Campden BRI. He was awarded the Society of Food Hygiene Technology’s Trainer of the Year Award in 2011.

Sue Nelson MBA, FIoD
CEO and Founder
Breakthrough Group

Sue Nelson is Chief Executive and founder of the Breakthrough Funding Group and the Founder and Head of TLA FoodTech. She is a Fellow of the Institute of Directors and was awarded the Kent Business Woman of the Year in 2017 and has won many other awards. She is the author of ten books including FoodTech UK, which was published in 2017. She has appeared as a guest on every national television and radio news programme in the UK from CNN, Sky News and Radio 4’s Today Programme to BBC Breakfast, The Food Programme and Farming Today, and is currently the presenter of The FoodTalk Show. Sue is passionate about growing small businesses particularly in the food sector and making sure they gain the funding they deserve. The Breakthrough Group has gained £40 million in funding for SMEs in the last three years.

 

Delegate
£799
Exhibitor
£899
 All Conference Session
 Conference Proceedings  
 On-Site Lunches
 Refreshment Breaks
Table-Top Exhibiton Display  
Logo Promotion  
  Register Register 

Note: All payments are made in POUND.
Registration fee only covers cost of all sessions, luncheon, coffee/tea & presentations. Fee does NOT include any travel or accommodation expenses. Fee is not inclusive of 6% Admin/Bank Charges.

Venue (4-5 star Hotel) will be confirmed 4-6 weeks prior to the event to ensure we choose the best space for you, as the number of attendees varies significantly. Also, please note there will be a discounted accommodation rate for conference attendees.

Hotel To be Confirmed (Venue 4-5 star Hotel)


Name (required)

Email (required)

Phone Number(with country code): (required)
-

Select Event (required)

Subject

Your Message


 
 

Our Clients