Events3 | Sacoma Health Foods

EVENTS AND WORKSHOP

GETTING YOUR PACKAGED FOODS INTO UK RETAIL & MARKET

For processed, packaged and canned food product from Third countries

(What you can - or cannot - import into the UK

Supplier Due diligence checks by Retailers/Distributors/Buyers
Labelling and Packaging Regulations
Product Health claims
Microbial and Mycotoxins tests (Residues, Contaminants, certified Labs)
Country of Origin declarations (and Traceability)
Border Force controls
Role of clearing agents
Local authorities and Inland Enforcement Powers and Right of Entry
Dealing with suspect or non-compliant goods
New opportunities for foods of the future
Re-Formulation & Development of products
Launching into the market with specific products
Improving your organization beyond standards and certifications
Practical due diligence on your appointed distributors/sales agent

Join us :

To Learn about regulations that apply to specific products and rules concerning Labelling, additives, ingredients, packaging, health claims, and certifications for composite products, Country of origin Declarations and your ingredients certifications and Compliance with Rules of Origin,Documentation and food safety tests

Familiarise Yourself With :

Rules for importing packaged/processed foods and food products into the UK from Africa and non-EU countries
Required Documentation for Food Quality, Safety and regulations that apply to specific products
Tests for contaminants like microbes, toxins, pesticides, heavy metals and radiation
Enforcement authorities (when you fail to comply)
'Rules of Origin' that are included in Free Trade Agreements and reduced duty
The border checks your import must pass at border control posts (BCPs).
Inland Enforcement of Imported Feed and Food Controls

Overview of UK Retail and the macro factors impacting UK retail & consumers across the drivers of change: Society, Technology, Economy, Policy, Industry, Culture We want to support and connect food businesses and innovators with retailers, new partners and new opportunities– accelerating ambitious ideas into new markets.

Participate in our events and workshops and get, among other things, new knowledge and insight and trends. A platform where stakeholder can share their expertise and knowledge internationally.

Event for women interested in new food product Innovations using African Indigenous Knowledge (IK) of processing, understanding health implications*and the commercial/business opportunitiesgut health, probiotics etc...

Using traditional and indigenous food preparation method of fermentation to improve bioavailability of nutrients and vitamins
Traditional Spontaneously Fermented Foods and Beverages, Biotechnological approaches, health implications, and the
Commercial/business opportunities

We're proud to announce our International Women's Day: Women Innovate event, in which we are gathering companies and individuals to applaud the achievements of Women in Innovation and also to discuss how the modern food industry can benefit from traditional Indigenous Knowledge of food preparations. We will focus of food fermentation method and its global market opportunities for women.

Fermentation is an important food processing technology usually developed by women in most Africa and Asian countries.
Fermentation of food ranks as one of the oldest methods of food processing and preservation.
The fermented food and ingredient market is projected to reach $689.34 billion by 2023

Consumer preference for healthy food has been a crucial factor driving the growth of the market and the increased health consciousness among the consumers has led to the demand for functional foods.

Market Drivers :

Growing Consumer Awareness about Health and Wellness

Increasing Awareness about Food Preservatives
Increase in the Consumption of Functional Food and Beverages

Payment Via : Mpesa (Kenya) +254 (0) 717 572 915

PayPal : ADD TO BASKET (for UK and others)

Join us to explore :

The Rising awareness of health consciousness across the world is driving the global fermented foods market (dairy, beverages, and vegetables).
Emerging opportunities and expanding their product line in the fermented food products.
Working in Collaboration to bring new products and services to the market, or improve the existing products.
Partnerships along with new product launches for introducing new technologies.

We want to support and connect food businesses and innovators with retailers, new partners and new opportunities– accelerating ambitious ideas into new markets. Contact us: +44(0)7764 961 489, https://www.sacoma-healthfoods.com/

Participate in our events and workshops and get, among other things, new knowledge and insight and trends. A platform where stakeholder can share their expertise and knowledge internationally :

Sacoma Global Foods Innovation, 159 Broad Street, Dagenham, Essex, RM10 9HX.

*Some fermented foods like fermented milk contain highconcentrations of probiotics which have health benefits. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health;(ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv)reducing risk of certain cancers*

Fermentation processes can result in increased levels ofvitamins in the final product. Saccharomyces cerevisiae is able to concentrate large quantities of thiamin, nicotinicacid and biotin and thus form enriched products. Fermentation technology therefore plays important role inthe nutrition.

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