Introduction to Ice Cream and Reformulation Event

As part of the ‘Making Food Better Programme’ (MFB) the Food Standards Agency in NI and CAFRE, Loughry Campus are hosting an event to provide businesses with an introduction to and insight into reformulating ice cream.

Join us to explore nutritional content and portion control considerations at Loughry Campus, Cookstown on Wednesday 2 Oct from 9.10am to 12.45pm.

09:10 – 09:30 Registration and Tea/Coffee

09:30 – 09:35 Welcome by Chairperson, Peter Simpson, Head of Food Technology, CAFRE

09:35 – 09:50 Making Food Better and project background overview, Senior Dietary Health Policy Advisor, FSA

09:50 – 10:00 Overview of CAFRE facilities/provision, Food Technologist, CAFRE

10:00 – 10:20 Overview of ice cream manufacture and trials of reformulated ice cream: Part 1, Food Technologist, CAFRE

10:20 – 10:50 Ice cream tasting and comfort break

10:50 – 11:10 Overview of ice cream manufacture and trials of reformulated recipes: Part 2, Food Technologist, CAFRE

11:10 – 11:30 Specialist ingredient suppliers overview including The Healy Group

11:30 – 11:50 Consumer insights and funding opportunities Invest NI, Consumer insights speaker – Thelma Fitzgerald, Consumer Insights Manager, Invest Northern Ireland Funding opportunities speaker – Ciaran McCartan, R&D Innovation Advisor, Invest Northern Ireland
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11:50 – 11:55 Closing remarks of presentations

11:55 – 12:20 Light lunch and networking

12:20 – 12:45 Tours of food technology services at Loughry including ice cream equipment (lasts approx. around 10-15 mins)