the weekly newsletter from Dr Ruth Weeks, Headmistress
Food and Nutrition Students Experience Food Matters Live
20 November 2015
On Wednesday 18 November 2015, two A Level Food and Nutrition students and Mrs Lampard travelled to London for the Excel Food Matters Live Conference. There we saw many exhibitors all selling and promoting different, alternative food products from allergy free to insect tasting.
We visited several very interesting talks including 'Formulating and Marketing Free-From for Children' and talks on the topical issues of 'Overcoming Obesity' and 'Ending Food Waste: Making Change Happen'. Both talks will enhance our Food & Nutrition coursework, and expand our knowledge and awareness of new innovative products. The seminars also raised a lot of questions about how these problems could be dealt with as the panels included eminent health experts and prominent food industrialists.
Popular new healthier products we saw included a range of coconut based foods such as ice cream and healthy bars. Quinoa and Chai seeds were also being promoted as ingredients for food manufacturers. We intend to include these 'healthy' ingredients in some of our coursework practicals.
One of the most prominent exhibitors was 'Food Sensorium'; we completed two sense tests. One was concerned with how we connect colour with how the food tastes and how this affects our opinion on the sweetness, bitterness, sourness or saltiness of the product. For example, green makes us think of sour/ bitter tastes and red, sweet tastes. These researchers were from Oxford University and carried out a second experiment in which two groups tasted a product; one group with a plastic spoon and the other with a glass spoon stick. Which tasted nicer? The results, we were told, were useful for designing cutlery.
An unexpected highlight came in the form of Peter Andre, who was representing Iceland, a company who were promoting the benefits of frozen food and how they can offer sustainable food solutions.
Overall, it was a very enjoyable and informative day and we would like to thank Mrs Lampard for taking us, as this trip will help us a lot with our future A Level work.
Gabriella Perera and Molly Leyland
A Level Food & Nutrition