Main stage insights programme
The main stages at Food Matters Live will give you access to a wealth of knowledge across food innovation insights and trends, sustainable sourcing and positive nutrition. Discover influential speakers who will share thought-leadership, key insights and best practice through keynote talks, inspiring panel discussions and ground-breaking case studies. Explore the full programme below and select the sessions that are going to help you navigate towards your strategy goals.
Please note: Welcome refreshments, lunch and drinks will be provided at each day of the event
Ascot
08:30 - 09:00
Insights and trends
Registration and refreshments
08:45 - 09:00
Insights and trends
Registration and refreshments
09:00 - 09:15
Insights and trends
Chair’s opening remarks & Partner welcome panel - Ingredient innovation shaping the future of food and positive nutrition
09:00 - 09:05
Insights and trends
Chair’s opening remarks
Bertrand Emond Membership Ambassador - Culture Excellence Lead, Campden BRI
09:05 - 09:30
Insights and trends
Panel discussion - From insight to action: what impact will GLP-1s have on ingredient innovation and product development?
09:15 - 09:35
Insights and trends
Keynote – The pathway to resilient food and nutrition: taking a collaborative approach to translating research into sustainable proteins
09:30 - 09:40
Insights and trends
Partner welcome panel
09:45 - 10:45
Insights and trends
Panel discussion - From insight to action: what do tomorrow’s biggest trends mean for ingredient innovation and product development?
Mark Dempsey
Senior Consulting Director - Consumer, Global
Global Data
Dr Rodrigo Ledesma-Amaro
Director and Reader (Associate Professor) in Bioengineering
Bezos Centre for Sustainable Protein and Imperial College London,
Tim Ingmire
Vice President - Global Innovation & New Technology
Pladis Global,
Abbie Owens
Innovation Manager
Yeo Valley
Diane Camp
Executive Development Chef
Sodexo
09:45 - 10:45
Insights and trends
Panel discussion – Heading into 2026: what next for the UPF debate?
Whatever your view on UPF categorisation, impact or importance, the debate isn’t going away. What are retailers and food service businesses doing in response to the continued furore? What are the product development challenges around reformulation to avoid UPF classification? How can industry unpick the challenges and navigate the noise?
09:45 - 10:45
Tastes Of Better
Tastes of Better
09:45 - 10:45
Tastes Of Better
Tastes of Better
11:00 - 12:00
Insights and trends
Tomorrow’s trends defining functional nutrition
11:00 - 11:20 | Latest science and innovation in sports nutrition
Joshua Rowe, Head of Sports Tech, Maurten
11:20 - 11:40 | Spotlight on magnesium: availability, forms and health benefits
Phil Beard, Nutritional Educator, Viridian Nutrition
11:40 - 12:00 | Exploring the science behind ingredients, from turmeric to ashwaghanda
Dr Abbie Cawood, Head of Science, Holland and Barrett
11:00 - 12:00
Insights and trends
Exploring the latest innovations and insights into gut health and the microbiome
11:00 – 11:15 | Insights into the consumer relationship with gut health: how is the trend evolving?
Maria Mascaraque, Global Insights Manager: Food and Dairy, Euromonitor International
11:15 – 11:30 | Next generation post-biotics
Jelena Vulevic, CEO and Co-Founder, veMico
11:30 – 12:00 | Future opportunities for NPD in gut health
Amy Partridge, Director, Naked Biotics
Colette Shortt, Regulatory & Nutrition Specialist
Julena Vulevic, CEO and Co-Founder, veMico
11:00 - 12:00
Tastes Of Better
Tastes of Better
11:00 - 12:00
Tastes Of Better
Tastes of Better
11:00 - 12:00
Tastes Of Better
Tastes of Better
12:15 - 13:00
NPD Discovery Table Talks
NPD Discovery Table Talks
Topics include:
- Examining the impact of GLP-1s on the food and nutrition industry
- Formulating for plant-based and hybrid proteins
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Allergen awareness: latest developments and better protection for consumers
12:15 - 13:00
NPD Discovery Table Talks
NPD Discovery Table Talks
Topics may include:
- Examining the impact of GLP-1s on the food and nutrition industry
- Formulating for plant-based and hybrid proteins
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Fortification for public health
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Allergen awareness: latest developments and better protection for consumers
12:15 - 13:00
NPD Discovery Table Talks
NPD Discovery Table Talks
Topics include:
- Examining the impact of GLP-1s on the food and nutrition industry
- Formulating for plant-based and hybrid proteins
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Allergen awareness: latest developments and better protection for consumers
12:15 - 13:15
Tastes Of Better
Tastes of Better
12:15 - 13:15
Tastes Of Better
Tastes of Better
13:00 - 14:00
Insights and trends
Lunch
13:00 - 13:45
Insights and trends
Lunch
13:45 - 14:30
NPD Discovery Table Talks
NPD Discovery Table Talks
Topics may include:
- Examining the impact of GLP-1s on the food and nutrition industry
- Formulating for plant-based and hybrid proteins
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Allergen awareness: latest developments and better protection for consumers
14:00 - 14:45
NPD Discovery Table Talks
NPD Discovery Table Talks
Topics may include:
- Examining the impact of GLP-1s on the food and nutrition industry
- Formulating for plant-based and hybrid proteins
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Allergen awareness: latest developments and better protection for consumers
14:30 - 15:30
Tastes Of Better
Tastes of Better
14:35 - 15:35
Insights and trends
The future is fibre: ingredient innovation and product development
14:35 - 14:50 | Spotlight on consumers: gauging current levels of awareness and engagement
14:50 - 15:10 | The science behind the public health crisis around fibre
Gary Frost, Professor of Nutrition and Dietetics, Imperial College London
15:10 - 15:30 | Fibre insights for NPD: a brand perspective
14:45 - 15:45
Tastes Of Better
Tastes of Better
14:50 - 15:45
Insights and trends
Creating healthier choices: overcoming technical challenges in NPD presented by HFSS regulation
14:50 - 15:10 | Examining the data around consumer attitudes to HFSS products
15:10 - 15:30 | Creating healthier choices: overcoming technical challenges in NPD presented by HFSS regulation
Kate Harrington, Senior Diet and Health Executive, Food and Drink Federation
15:30 - 15:45 | Overcoming flavour and sensory challenges
15:45 - 16:45
Insights and trends
Culinary insights panel - flavours of the future: trends and ingredients shaping future consumer trends
This session will unite culinary experts and food experts to delve into the latest culinary food trends and flavours and what they mean for new product development.
15:45 - 16:45
Tastes Of Better
Tastes of Better
16:00 - 17:00
Insights and trends
Progressing sustainable protein: the UK market outlook
16:00 - 16:20 | National Alternative Protein Innovation Centre
16:20 - 16:40 | New technologies and protein alternatives
Gareth Payne, Chief Product Officer, Adamo Foods
16:40 - 17:00 | Emerging concepts for producing more sustainable, protein-rich food and feed: Insights from international public-private partnerships
Professor Dr Alexander Mathys, Head of Sustainable Food Processing Laboratory, ETH Zurich and Principal Investigator, Singapore-ETH Centre and Bezos Centre for Sustainable Protein, National University of Singapore
16:00 - 17:00
Tastes Of Better
Tastes of Better
16:45 - 16:50
Insights and trends
Chair’s closing remarks and end of Food Matters Live Ascot
17:00 -
Insights and trends
