Session highlights
NPD Discovery Roundtables Programme
Food Matters Live roundtables give you the opportunity to delve into a topic focussed on a pressing issue specific to your business. Discuss solutions tailored to your needs with industry experts and other premium food businesses in an impartial, intimate setting. Explore the NPD Discovery Roundtables taking place at Ascot, 8-9 October, below.
Wednesday 8 October
11:00 – 12:00
Power up your prebiotic formulations: smarter, health-driven solutions with natural fibres
As consumers become more health-conscious, the demand for products that support gut health, and overall wellbeing is on the rise. With a growing focus on nutritional quality and functional benefits, prebiotic fibres are emerging as powerful ingredients for food and supplement manufacturers looking to meet this demand.
Hosts: Thomas Chaussier, Sales Manager Nexira
Bastien Berepion, Technical Manager Nexira
Charlotte Wallart, Product Manager Nexira
11:00 – 12:00
Bite into Better: A Clean Label Picnic
Consumers aren’t just concerned about what’s in their food – they now want to know why it’s in there. Ingredient lists are under more scrutiny than ever, and brands are expected to deliver transparency, functionality, and flavour in every bite. For over 25 years, Ulrick&Short have partnered with food manufacturers to overcome complex formulation challenges using clean label ingredients that deliver on both performance and consumer appeal.
In this interactive roundtable, we’ll be serving up a British summer-inspired picnic – a hands-on tasting session showcasing how our ingredients drive innovation across bakery, pastry, meat, sauces and snacks. So, whether you’re tackling reformulation, cleaning up ingredient declarations, or looking for inspiration for your next product launch, join us to discover what’s possible when functionality meets transparency.
Hosts:
Andy Griffiths, Technical Field Support, Ulrick&Short
Sebastian Stoklosa, Technical Field Support, Ulrick&Short
11:00 – 12:00
Functional flavours: discover PROTEC® by PROVA
For over 7 years, PROVA has been developing PROTEC®, a range of functional flavours that combine technical expertise and sensory performance. Join us to explore how these innovations can help you solve formulation challenges.
Hosts: Estelle Gautier, Flavourist, PROVA
Martyn Hamilton, Sales Manager, PROVA
11:00 – 12:00
Shaping the Future of Healthy Aging
Discover how science-backed nutrients like Quatrefolic® and MenaQ7® are redefining the future of healthy aging. This roundtable will explore innovative approaches to support vitality, balance, and long-term wellness, shaping a proactive vision for aging well.
Hosts: Stefania Sala – Product Manager, Gnosis by Lesaffre
Clarisse Geraci – Product Manager, Gnosis by Lesaffre
14:00 – 14:45
Healthier formulations: elevating taste and texture with natural texturisers
In food and beverages applications, consumers’ expectations in terms of taste, texture, and sensory experience are constantly rising. In an era where health and nutrition take centre stage for consumers, a parallel trend emphasises enhancing the taste and sensory appeal of products. While nutrition remains a focal point, consumers are no longer willing to compromise on the delightful aspects that make products truly enjoyable.
Hosts: Thomas Chaussier, Sales Manager Nexira
Bastien Berepion, Technical Manager Nexira
Charlotte Wallart, Product Manager Nexira
14:00 – 14:45
Bite into Better: A Clean Label Picnic
Consumers aren’t just concerned about what’s in their food – they now want to know why it’s in there. Ingredient lists are under more scrutiny than ever, and brands are expected to deliver transparency, functionality, and flavour in every bite. For over 25 years, Ulrick&Short have partnered with food manufacturers to overcome complex formulation challenges using clean label ingredients that deliver on both performance and consumer appeal.
In this interactive roundtable, we’ll be serving up a British summer-inspired picnic – a hands-on tasting session showcasing how our ingredients drive innovation across bakery, pastry, meat, sauces and snacks. So, whether you’re tackling reformulation, cleaning up ingredient declarations, or looking for inspiration for your next product launch, join us to discover what’s possible when functionality meets transparency.
Hosts:
Andy Griffiths,Technical Field Support, Ulrick&Short
Sebastian Stoklosa, Technical Field Support, Ulrick&Short
14:00 – 14:45
Cocoa prices are rising – what are your options?
With cocoa powder rising prices, maintaining indulgence while optimising costs is more crucial than ever. Discover PROVA’s cost-effective flavour solutions that enhances the chocolate taste across bakery, confectionery, dairy, beverages, and more.
Hosts: Estelle Gautier, Flavourist, PROVA
Martyn Hamilton, Sales Manager, PROVA
14:00 – 14:45
Vitamin Allies in the Menopause Transition
Hormonal changes during menopause can impact comfort and wellbeing. This roundtable explores how Quatrefolic® and MenaQ7® can support balance and ease during this transition—offering science-backed solutions for a smoother journey through midlife.
Hosts: Stefania Sala – Product Manager, Gnosis by Lesaffre
Clarisse Geraci – Product Manager, Gnosis by Lesaffre
Thursday 9 October
11:00 – 12:00
Power up your prebiotic formulations: smarter, health-driven solutions with natural fibres
As consumers become more health-conscious, the demand for products that support gut health, and overall wellbeing is on the rise. With a growing focus on nutritional quality and functional benefits, prebiotic fibres are emerging as powerful ingredients for food and supplement manufacturers looking to meet this demand.
Hosts: Thomas Chaussier, Sales Manager Nexira
Bastien Berepion, Technical Manager Nexira
Charlotte Wallart, Product Manager Nexira
11:00 – 12:00
Bite into Better: A Clean Label Picnic
In this interactive roundtable, we’ll be serving up a British summer-inspired picnic – a hands-on tasting session showcasing how our ingredients drive innovation across bakery, pastry, meat, sauces and snacks. So, whether you’re tackling reformulation, cleaning up ingredient declarations, or looking for inspiration for your next product launch, join us to discover what’s possible when functionality meets transparency.
Sebastian Stoklosa, Technical Field Support, Ulrick & Short
11:00 – 12:00
Functional flavours: discover PROTEC® by PROVA
For over seven years, PROVA has been developing PROTEC®, a range of functional flavours that combine technical expertise and sensory performance. Join us to explore how these innovations can help you solve formulation challenges.
Hosts: Estelle Gautier, Flavourist, PROVA
Martyn Hamilton, Sales Manager, PROVA
11:00 – 12:00
Shaping the Future of Healthy Aging
Discover how science-backed nutrients like Quatrefolic® and MenaQ7® are redefining the future of healthy aging. This roundtable will explore innovative approaches to support vitality, balance, and long-term wellness, shaping a proactive vision for aging well.
Hosts: Stefania Sala – Product Manager, Gnosis by Lesaffre
Clarisse Geraci – Product Manager, Gnosis by Lesaffre
Developing higher quality, more natural products through a more scientific NPD approach.
Dr Philip Spratt and Mike Adams from the Product Innovation Group at Campden BRI, will lead a session on how the use of a more scientific approach to NPD can help to improve product quality, speed to market, ingredient list simplicity, and even cost. After a brief introduction, topics for discussion will include how we can make better ingredient choices through functionality assessment, incorporating sensory science to guide product development, and methods for better designing new products for manufacture through pilot testing.
Hosts: Dr Phil Spratt – Product Innovation Group, Campden BRI
Mike Adams – Product Innovation Group, Campden BRI
14:00 – 14:45
Healthier formulations: elevating taste and texture with natural texturisers
In food and beverages applications, consumers’ expectations in terms of taste, texture, and sensory experience are constantly rising. In an era where health and nutrition take centre stage for consumers, a parallel trend emphasises enhancing the taste and sensory appeal of products. While nutrition remains a focal point, consumers are no longer willing to compromise on the delightful aspects that make products truly enjoyable.
Hosts: Thomas Chaussier, Sales Manager Nexira
Bastien Berepion, Technical Manager Nexira
Charlotte Wallart, Product Manager Nexira
14:00 – 14:45
Bite into Better: A Clean Label Picnic
In this interactive roundtable, we’ll be serving up a British summer-inspired picnic – a hands-on tasting session showcasing how our ingredients drive innovation across bakery, pastry, meat, sauces and snacks. So, whether you’re tackling reformulation, cleaning up ingredient declarations, or looking for inspiration for your next product launch, join us to discover what’s possible when functionality meets transparency.
Sebastian Stoklosa, Technical Field Support, Ulrick & Short
14:00 – 14:45
Cocoa prices are rising – what are your options?
With cocoa powder rising prices, maintaining indulgence while optimising costs is more crucial than ever. Discover PROVA’s cost-effective flavour solutions that enhances the chocolate taste across bakery, confectionery, dairy, beverages, and more.
Hosts: Estelle Gautier, Flavourist, PROVA
Martyn Hamilton, Sales Manager, PROVA
14:00 – 14:45
Vitamin Allies in the Menopause Transition
Hormonal changes during menopause can impact comfort and wellbeing. This roundtable explores how Quatrefolic® and MenaQ7® can support balance and ease during this transition—offering science-backed solutions for a smoother journey through midlife.
Hosts: Stefania Sala – Product Manager, Gnosis by Lesaffre
Clarisse Geraci – Product Manager, Gnosis by Lesaffre
Developing higher quality, more natural products through a more scientific NPD approach.
Dr Philip Spratt and Mike Adams from the Product Innovation Group at Campden BRI, will lead a session on how the use of a more scientific approach to NPD can help to improve product quality, speed to market, ingredient list simplicity, and even cost. After a brief introduction, topics for discussion will include how we can make better ingredient choices through functionality assessment, incorporating sensory science to guide product development, and methods for better designing new products for manufacture through pilot testing.
Hosts: Dr Phil Spratt – Product Innovation Group, Campden BRI
Mike Adams – Product Innovation Group, Campden BRI
NPD Discovery Table Talk Themes
Food Innovation
- Innovative ingredients for food innovation – formulation focus (cross category)
- Formulating for plant-based and hybrid proteins
- Flavours of the future
- Safety-led NPD innovation
- Allergen awareness
Sustainable Sourcing
- Sustainability in NPD – showcasing ethical and sustainable sourcing
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Upcycling
Positive Nutrition
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Preparing for HFSS legislation in practice
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
Host a roundtable
A roundtable will position your business in front of an engaged, pre-qualified audience of industry peers, actively looking for solutions to help them navigate the future of food and nutrition.
Join the conversation
Take your involvement with Food Matters Live’s events to the next level. Whether it’s exploring latest announcements or connecting with fellow industry experts, this is your chance to have exclusive access and be part of our most engaged audience members.
