KLBD Announces Increased Participation in FI Europe

KLBD Announces Increased Participation in FI Europe

3 October 2010

KLBD are pleased to announce their increased involvement with Food Ingredients Europe 2011, being held in Paris 29th November – 1st December. In addition to exhibiting at stand 3H33, alongside some of our clients such as Kudos Blends, Lionel Hitchin and Tate & Lyle, we are sponsoring part of the Conference and delivering a presentation on Kosher Certification.

KLBD is the one of the largest internationally recognised Kosher Certification agencies and a leading authority on kosher food and related Jewish law. At present, we certify around 1,000 companies in 50 countries worldwide.

On 30th November KLBD will be giving two presentations:

  • Sourcing and Certifying Kosher Ingredients 11:30 – 12:00 Module 6B in the conference.
  • Kosher Ingredients Certification – The Opportunity 1:30 – 2:00 in seminar theatre (stand 4G89)

A recent consumer survey from Mintel shows that the No. 1 reason people buy Kosher is for food quality, followed closely by “general healthfulness”. A third reason is one of food safety. Kosher food has gained the reputation of being more carefully produced and thoroughly inspected and with recent food safety scares people are rethinking about even the most familiar food products. Accordingly, we can expect more consumers to turn to kosher food as a way to ensure food safety and quality.

Our expertise lies in certification of ingredients, chemicals, flavours, fragrances, aromas, spices, seasonings, dairy derivatives as well as food and beverage finished products, vitamins, pharmaceuticals and food packaging. We are seeing increasing interest in certification of new ingredients, including super fruits, Stevia, fish oils and Omega 3, as well as finished products and health supplements containing these ingredients.

Our London based team comprises chemists and ingredient specialists, rabbinic inspectors supported by a highly experienced administration and commercial team.

For more information see:

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