Having graduated as an Analytical Chemist, Steve completed a Research Masters on Maillard Reaction Flavours, with the University of Reading. He then spent many years in Confectionery Manufacturing with Nestlé and Northern Foods, working as scientific and technical support to key brands, and later, Technical Manager at Ashbury Confectionery, a leading manufacturer of retailer and contract branded products. 2006 saw Steve join Leatherhead Food Research and with his wealth of industry knowledge and understanding undertook a wide range of activities for the Food Innovation group including; delivery of technical training courses and conference engagements on a wide variety of food innovation topics and running innovation workshops, including ‘Food Innovation INTENT’, an Open Innovation community. In 2015 Steve established The Aurora Ceres Partnership Ltd, with Naomi Diaz-Osborn providing innovation management, product development, change management and business support for the Food and Beverage industry, and continues to provide open innovation and technology scouting through ‘ACTION’, the Aurora Ceres Technology Innovation Open Network. Steve is a Chartered Scientist, Fellow of the IFST and chairs the Consultancy Special Interest Group. Wayne has a degree in Chemistry from Imperial College, London and a Ph.D. in Physical Chemistry from Salford University. He recently was appointed Group Head of Technical Innovation at 2 Sisters Food Group having previously worked as the Head of Food Innovation at Leatherhead Food Research. Prior to this he worked for 22 years with Unilever

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• Part I: Organization to allow for development of foods for customers with specific dietary needs1. Differences between standard food product development and development of foods for customers with specific dietary needs2. Techniques for the sensory and consumer assessments of products for customers with specific dietary needs3. Market trends in products for customers with specific dietary needs4. Organizational structure and business and technology strategy of food companies to maximize development of foods for customers with specific dietary needs5. Opportunities for collaboration between companies in other sectors and food companies in developing foods for customers with specific dietary needs6. Commercialization of foods for customers with specific dietary needs7. Manufacturing and distribution of foods for customers with specific dietary needs8. Retailing of foods for customers with specific dietary needs9. Monitoring and evaluating the success of foods developed for customers with specific dietary needsPart II: Case studies in developing foods for customers with specific dietary needs12. Developing food products for customers with low sodium/salt requirements13. Developing food products for customers with low fat requirements14. Developing food products for customers following a low carbohydrate diet, including low fructose, low sucrose and low lactose diet15. Developing food products for customers with low calorie requirements16. Developing food products for customers with low cholesterol requirements17. Developing food products for customers on a gluten free diet18. Developing food products for customers following a high protein diet 19. Development of foods for consumers following a low-protein diet20. Developing food products for customers with a specific food allergy21. Developing food products for customers following a belief based diet 22. Developing food products for consumers concerned with physical activity, sports and fitness23. Developing food products for customers following a vegetarian diet24. Developing food products for customers following a vegan diet25. Developing food products for customers following an organic food diet 26. Development of foods for consumers with fair trade and animal welfare concernsPart III: Conclusions27. Conclusions and future trends on food product development for customers with specific dietary needs

Having graduated as an Analytical Chemist, Steve completed a Research Masters on Maillard Reaction Flavours, with the University of Reading. He then spent many years in Confectionery Manufacturing with Nestlé and Northern Foods, working as scientific and technical support to key brands, and later, Technical Manager at Ashbury Confectionery, a leading manufacturer of retailer and contract branded products. 2006 saw Steve join Leatherhead Food Research and with his wealth of industry knowledge and understanding undertook a wide range of activities for the Food Innovation group including; delivery of technical training courses and conference engagements on a wide variety of food innovation topics and running innovation workshops, including ‘Food Innovation INTENT’, an Open Innovation community. In 2015 Steve established The Aurora Ceres Partnership Ltd, with Naomi Diaz-Osborn providing innovation management, product development, change management and business support for the Food and Beverage industry, and continues to provide open innovation and technology scouting through ‘ACTION’, the Aurora Ceres Technology Innovation Open Network. Steve is a Chartered Scientist, Fellow of the IFST and chairs the Consultancy Special Interest Group. Wayne has a degree in Chemistry from Imperial College, London and a Ph.D. in Physical Chemistry from Salford University. He recently was appointed Group Head of Technical Innovation at 2 Sisters Food Group having previously worked as the Head of Food Innovation at Leatherhead Food Research. Prior to this he worked for 22 years with Unilever

Select Guide Rating

• Part I: Organization to allow for development of foods for customers with specific dietary needs1. Differences between standard food product development and development of foods for customers with specific dietary needs2. Techniques for the sensory and consumer assessments of products for customers with specific dietary needs3. Market trends in products for customers with specific dietary needs4. Organizational structure and business and technology strategy of food companies to maximize development of foods for customers with specific dietary needs5. Opportunities for collaboration between companies in other sectors and food companies in developing foods for customers with specific dietary needs6. Commercialization of foods for customers with specific dietary needs7. Manufacturing and distribution of foods for customers with specific dietary needs8. Retailing of foods for customers with specific dietary needs9. Monitoring and evaluating the success of foods developed for customers with specific dietary needsPart II: Case studies in developing foods for customers with specific dietary needs12. Developing food products for customers with low sodium/salt requirements13. Developing food products for customers with low fat requirements14. Developing food products for customers following a low carbohydrate diet, including low fructose, low sucrose and low lactose diet15. Developing food products for customers with low calorie requirements16. Developing food products for customers with low cholesterol requirements17. Developing food products for customers on a gluten free diet18. Developing food products for customers following a high protein diet 19. Development of foods for consumers following a low-protein diet20. Developing food products for customers with a specific food allergy21. Developing food products for customers following a belief based diet 22. Developing food products for consumers concerned with physical activity, sports and fitness23. Developing food products for customers following a vegetarian diet24. Developing food products for customers following a vegan diet25. Developing food products for customers following an organic food diet 26. Development of foods for consumers with fair trade and animal welfare concernsPart III: Conclusions27. Conclusions and future trends on food product development for customers with specific dietary needs

Having graduated as an Analytical Chemist, Steve completed a Research Masters on Maillard Reaction Flavours, with the University of Reading. He then spent many years in Confectionery Manufacturing with Nestlé and Northern Foods, working as scientific and technical support to key brands, and later, Technical Manager at Ashbury Confectionery, a leading manufacturer of retailer and contract branded products. 2006 saw Steve join Leatherhead Food Research and with his wealth of industry knowledge and understanding undertook a wide range of activities for the Food Innovation group including; delivery of technical training courses and conference engagements on a wide variety of food innovation topics and running innovation workshops, including ‘Food Innovation INTENT’, an Open Innovation community. In 2015 Steve established The Aurora Ceres Partnership Ltd, with Naomi Diaz-Osborn providing innovation management, product development, change management and business support for the Food and Beverage industry, and continues to provide open innovation and technology scouting through ‘ACTION’, the Aurora Ceres Technology Innovation Open Network. Steve is a Chartered Scientist, Fellow of the IFST and chairs the Consultancy Special Interest Group. Wayne has a degree in Chemistry from Imperial College, London and a Ph.D. in Physical Chemistry from Salford University. He recently was appointed Group Head of Technical Innovation at 2 Sisters Food Group having previously worked as the Head of Food Innovation at Leatherhead Food Research. Prior to this he worked for 22 years with Unilever

Select Guide Rating

• Part I: Organization to allow for development of foods for customers with specific dietary needs1. Differences between standard food product development and development of foods for customers with specific dietary needs2. Techniques for the sensory and consumer assessments of products for customers with specific dietary needs3. Market trends in products for customers with specific dietary needs4. Organizational structure and business and technology strategy of food companies to maximize development of foods for customers with specific dietary needs5. Opportunities for collaboration between companies in other sectors and food companies in developing foods for customers with specific dietary needs6. Commercialization of foods for customers with specific dietary needs7. Manufacturing and distribution of foods for customers with specific dietary needs8. Retailing of foods for customers with specific dietary needs9. Monitoring and evaluating the success of foods developed for customers with specific dietary needsPart II: Case studies in developing foods for customers with specific dietary needs12. Developing food products for customers with low sodium/salt requirements13. Developing food products for customers with low fat requirements14. Developing food products for customers following a low carbohydrate diet, including low fructose, low sucrose and low lactose diet15. Developing food products for customers with low calorie requirements16. Developing food products for customers with low cholesterol requirements17. Developing food products for customers on a gluten free diet18. Developing food products for customers following a high protein diet 19. Development of foods for consumers following a low-protein diet20. Developing food products for customers with a specific food allergy21. Developing food products for customers following a belief based diet 22. Developing food products for consumers concerned with physical activity, sports and fitness23. Developing food products for customers following a vegetarian diet24. Developing food products for customers following a vegan diet25. Developing food products for customers following an organic food diet 26. Development of foods for consumers with fair trade and animal welfare concernsPart III: Conclusions27. Conclusions and future trends on food product development for customers with specific dietary needs