New Trends in Flavour

The Gibson Hotel

Point Village, Point Square

North Dock, Dublin, D01 X2P2

Join the Irish Section in this Seminar to discover new market flavour trends in this free event for IBD Irish Members.

This summer event seminar will promise to engage with members from different disciplines with an interesting programme which includes: 

Part 1
Flavours for brewed and distilled products through current and growing trends by Dr. Kevin Fennell of Kerry Group.

Intro
A walk through the global flavour trends for fermented and distilled beverages.

Part 2
Sustainable brewing & distilling practices by Daragh Cuskelly of Kerry Group.

Intro
This talk will go through various methods, raw materials and process aids that can be used to improve the brewing and distilling production process by reducing energy consumption, raw material cost and the carbon footprint of the production process while increasing the quality of the final products in terms of shelf life and colloidal stability.

There will also be an opportunity to share your product with the audience.

We have 3 spots available for attendees to bring a product and showcase it.

Showcase format:
5 minutes – you decide how it will be delivered.

If you are interested in booking a spot to showcase your product and help make arrangements for your presentation, please contact: IBDIrish@ibd.org.uk

Speakers:

• Dr. Kevin Fennell is a Beverage Applications Technologist in Kerry's Alcoholic Beverage Application team, working with customers in both the brewing and distilling sectors to develop new and innovative drink solutions.
• Daragh Cuskelly is a Technologist in Kerry’s Alcoholic Beverage team where he helps global customers improve their production process by applying different innovative process aids to their process.

Why you should attend:

• Learn new market flavour trends in a technical event whose original cost is 1180€ and it's free for Irish Members
• Network with industry experts and peers
• Showcase your product and collaborate with the industry

Max number of attendees: 30 places available.

Refreshments and snacks will be provided.

Interested to attend: Please get in touch with Jan Hodel at ibdirish@ibd.org.uk