Main stage 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.

Expand All +
  • 7th October

  • 8th October

  • 9th October


  • The EUDR entered into force in June 2023, with the implementation commencing from the end of 2024. This new legislation is a crucial step towards eliminating deforestation and forest degradation. During this session, you will hear the latest developments and understand how it will be enforced.
    EUDR

  • The UK government will introduce secondary legislation to set out how the Environment Act prohibition on the use of products responsible for illegal deforestation will work in practice. What will businesses need to do to comply? How will it compare to the EUDR? What are the next steps?
    EUDR

  • This session will feature insights from the Soil Association exploring how EUDR is crucial for promoting better land use and fostering healthy, more sustainable diets. It will explore the challenges and opportunities associated with its implementation and its potential impact on the UK market.

    Lee Holdstock Trade Relations Manager, Soil Association
    EUDR

  • With the increase in regulation, these roundtable discussions offer you practical, solution-led information combined with the opportunity to find tailored advice to help you strengthen your sustainable sourcing strategies in practice. By bringing together experts from across the food industry, you gain expert advice, share challenges, build business connections and stay up to date with the business of sustainable ingredient sourcing. Themes include navigating regulatory changes, traceability and transparency, responsible sourcing in practice, and building resilience from farm to fork - the power of collaboration.
    EUDR

  • As businesses progress towards a future with deforestation-free products, transparency and traceability have become essential to sourcing strategies and processes. What constitutes supply chain traceability and how will it work in practice? This session will explore the latest technologies that can strengthen your sourcing strategies, offering heightened visibility throughout your supply chain.
    EUDR

  • This session will explore the practical implications of the new regulations, both immediate and long-term. The panellists will examine the critical priorities and strategies to minimise the regulatory impact on your business. They will also explore how EUDR may influence supply chains and pricing dynamics, as well as the consequences of non-compliance.

    Sophie De Salis Sustainability Policy Advisor, British Retail Consortium
    Cerys Jenkins-Lowe Head Sustainability Manager, Heart with Smart
    EUDR

  • To meet EUDR compliance, supply chain transparency and traceability are crucial alongside ensuring data integrity and security. This session will explore strategies for optimal data collection and data sharing.
    EUDR

  • Gain practical insight of how the retail sector is moving forward and embracing change to achieve deforestation and conversion free soy. This session will provide best practice examples of risk assessments and demonstrating compliance, sharing their approach, learnings and insight.

    Will Schreiber Director, 3Keel representative of the Retail Soy Group
    EUDR

  • Hear first-hand from a food company who is preparing for change and progressing towards a deforestation-free supply chain. They will share their approach, offering hands on practical experience in managing the transition to compliance.

    Ben Williams Sustainability Manager, Leprino Foods
    EUDR

  • This session will delve into how organisations within the beef supply chain are managing the implementation challenges of the EUDR.
    EUDR

  • Alex Ruani Chief Science Educator, The Health Sciences Academy
    Positive Nutrition

  • At the heart of every innovative ingredient or product lies a deep consumer connection. The better you understand what consumers seek, the more effectively you can meet those needs and create a market leader. This forward-looking panel will explore the consumer trends shaping the nutrition market, predicting the priorities and must-haves that will drive the industry into 2025 and beyond. it will also examine the likely impact of the new Government on future policy and regulation.

    Bernhard Strauss Director of Research, Camrosh Limited
    Lauren Woodley Senior Nutrition Manager, Nomad Foods
    Positive Nutrition

  • With the EU Deforestation Regulation deadline approaching and the UK's impending ban on imports from deforested land, significant investment and due diligence are required across the supply chain to ensure compliance. Join a panel of industry experts as they offer an overview of the new regulatory landscape and share actionable insights for your business from those already making progress towards compliance.

    James McCulloch
    Head of Feed, Agricultural Industries Confederation (AIC)
    Sustainable Sourcing

  • These roundtable discussions offer you practical, solution-led information combined with the opportunity to find tailored advice to help you strengthen your sustainable sourcing strategies in practice. Bringing together experts from across the food industry, you can gain expert advice, share challenges, build business connections and stay up to date with the business of sustainable ingredient sourcing. Themes include ingredient innovation, traceability and transparency, responsible sourcing in practice, regulation and compliance, the role of science-based targets in managing emissions and working collaboratively in regenerative agriculture.
    Sustainable Sourcing

  • These roundtable discussions offer you practical, solutions-led information combined with the opportunity to find tailored advice to help you strengthen your brand or business. Bringing together experts from across the food industry, these dynamic discussions will enable you to gain expert advice, share challenges, build business connections and stay up to date with the nutritional science and market. Themes include ingredient innovation, reformulation, health claims, allergies, sports and active nutrition, mood and cognition, ultra-processed foods, communicating with consumers, reproduction and women’s health, digestion and gut health and cardiovascular health.
    Positive Nutrition

  • Regenerative farming practice is as old as time, and is a crucial solution to the food industry’s environmental goals. Whilst it is a win for the environment, adoption across the globe has been slow due to a number of technical, economic and cultural barriers. In this session, we’ll explore industry’s role in scaling up regenerative agriculture and how to address some of these technical barriers.

    11:45 - 12:05 - Understanding industry's role in championing regenerative agriculture - Juliane Cailouette Noble Managing Director, The Sustainable Restaurant Association
    12:05 - 12:25 - Forging new collaborations and partnerships - Stuart Knight Director of Agronomy & Deputy Director, NIAB
    12:25 - 12:50 - Case study of regenerative agriculture - Harriet Bell Head of Regenerative Farming, Riverford
    Sustainable Sourcing

  • Having levelled out in recent years, the dietary supplement market is growing again, with segments such as sports nutrition and women’s health seeing particular success. Join us as we explore the evidence-base, market expansion and consumer appetite within this fast-evolving world.

    11:45 - 12:05 - Examining the science and ingredients leading the way in supplementation for women’s health and lifecycle nutrition
    12:05 - 12:25 - What will be the next big thing for men in nutraceuticals? - Julian Cibotaru Product Development Manager at Rain Nutrience
    12:25 - 12:45 - Exploring alternative sources of bioactive forms of omega-3 EPA, DHA and DPA
    Positive Nutrition

  • Consumer interest in healthy lifestyles is growing, especially among Gen Z, known as 'Generation Active'. The sports and active nutrition market is expected to expand at a CAGR of 7.5% from 2024 to 2030. This session will explore the rapid evolution of this dynamic market, focusing on new ingredients, scientific insights, and emerging trends.

    14:00 - 14:20 - Examining the science at the intersection of sports and personalised nutrition - Heather Frost AfN Registered Nutritionist, SENr Performance Nutritionist and Founder at Next Stage Nutrition
    14:20 - 14:40 - Understanding and mitigating the impact of high protein diets for athletes - James Choi PhD Student at University of Reading
    14:40 - 15:00 - Optimising nutrition for female athletic performance - Dr Susan Kleiner Owner at High Performance Nutrition
    Positive Nutrition

  • Food waste contributes to more methane emissions than any landfilled matter. The UK alone wastes approximately 9.5 million tonnes of food each year, with an estimated value of £14 billion. Upcycling, or valorisation, creates huge opportunities for the industry, commercially, environmentally and nutritionally, to deliver a circular economy and increase food production. This session will explore the technical and regulatory challenges of upcycling and showcase examples of how industry can move towards a circular economy through valorisation.

    14:00 - 14:30 - Panel: Unpicking the technical and legal challenges of upcycing and valorising the waste stream - Juan Medina CEO, Kaffe Bueno
    14:30 – 14:55- Case study: The ChickP journey - Hannah McCollum Founder & CEO, ChicP
    14:55 – 15:15 - Progress on valorising waste streams - Desiree Parker CEO and Co-Founder, Foraging Fox
    Sustainable Sourcing

  • From memory to mood, cognitive health encompasses a wide range of elements, all influenced by nutrition. With increasing consumer awareness and engagement with health and nutrition, cognitive health remains a rapidly evolving area. This session will explore the latest trends and functional ingredients shaping the market.

    15:30 – 15:50 - Your guide to nootropics and adaptogens: a highly competitive and increasingly popular landscape Dr Hanine Estephan Director of Science and Wellness, Holland & Barrett
    15:50 – 16:10 - The role of positive nutrition in mood and brain health Rachael Matthews Head of Product, TRIP
    16:10 – 16:30 - When markets converge: examining the gut-brain connection and corresponding opportunities Dennis Golm Lecturer in Psychology, University of Southampton
    Positive Nutrition

  • This session will explore the global picture of opportunity and the groundbreaking developments and projects currently underway. Gain insight on how technical and ingredient innovation is opening new opportunities for more sustainable product and market development. Discover how production processes are enabling industry to enhance the technical aspects of ingredients whilst minimising processing and emissions.

    Vincenzo di Bari University of Nottingham
    Professor Karen Polizzi
    Vice Director, Microbial Food Hub, Imperial College London
    Sustainable Sourcing

  • Philip Calder Professor of Nutritional Immunology and Head of the School of Human Development and Health, Faculty of Medicine, University of Southampton
    Positive Nutrition

  • As lifespans increase, so too does the percentage of our lives experts expect us to spend in poor health. This session will examine how our understanding of the role of nutrition in ageing is developing, as well as the ways in which foods can be developed and fortified to provide positive nutrition in later life. From the nutritional science creating opportunities in heart health to ‘hero’ ingredients like collagen, this forward-thinking panel will bring you up to speed on this evolving area.

    Silke Ullmann Manager - Nutrition Communications, BENEO
    Amanda Shiach Research Assistant & Patient and Public Involvement Coordinator, Centre for Public Health & Policy, Wolfson Institute of Population Health
    Professor Jane Murphy Professor of Nutrition and Deputy Dean, Faculty of Health and Social Services, Bournemouth University
    Claire Baseley Freelance Registered Nutritionist
    Positive Nutrition

  • The global food system contributes 30% of greenhouse gas emissions, prompting more food and drink companies to set science-based targets for reduction. This session will delve into the process of developing these targets, addressing data challenges, and strategies for engaging staff and working within the SBTi framework. Key topics include understanding the framework and criteria for science-based targets, decoding the SBT process through case studies, and engaging leadership and the workforce in building climate resilience.

    09:30 – 09:55 - Panel: Understanding the framework and criteria for science based targets: what do you need to consider when developing your targets? - Steven Hughes Sustainability Manager, Azelis
    Claire Atkins-Morris Director of Corporate Responsibility, Sodexo
    Sustainable Sourcing

  • These roundtable discussions offer you practical, solution-led information combined with the opportunity to find tailored advice to help you strengthen your sustainable sourcing strategies in practice. Bringing together experts from across the food industry, you can gain expert advice, share challenges, build business connections and stay up to date with the business of sustainable ingredient sourcing. Themes include ingredient innovation, traceability and transparency, responsible sourcing in practice, regulation and compliance, the role of science-based targets in managing emissions and working collaboratively in regenerative agriculture.
    Sustainable Sourcing

  • These roundtable discussions offer you practical, solutions-led information combined with the opportunity to find tailored advice to help you strengthen your brand or business. Bringing together experts from across the food industry, these dynamic discussions will enable you to gain expert advice, share challenges, build business connections and stay up to date with the nutritional science and market. Themes include ingredient innovation, reformulation, health claims, allergies, sports and active nutrition, mood and cognition, ultra-processed foods, communicating with consumers, reproduction and women’s health, digestion and gut health and cardiovascular health.

    The gut-brain axis: the role of prebiotic chicory root fibres in mood regulation Silke Ullmann Manager - Nutrition Communications, BENEO
    Positive Nutrition

  • Scope 3 emissions can account for up to 95% of manufacturers' emissions, requiring extensive supplier engagement. This session will explore strategies for building relationships with suppliers to set baselines, agree on targets, and establish progress trajectories. Key areas of focus will be aggregating data across multiple stakeholders to define and set targets, meaningfully engaging suppliers to work towards net zero in partnership, and sharing lessons learned from early adopters.
    Sustainable Sourcing

  • Consumer awareness of the impact of the gut microbiome on health outcomes is well established, yet the science behind it is far more intricate than commonly perceived. This session will provide you with the latest insights that are shaping our understanding of this dynamic and nuanced market.

    11:45 – 12:05 - Spotlight on probiotics: unpicking the latest research
    12:05 – 12:25 - Exploring prebiotics for cognitive resilience: latest research from the International Life Sciences Institute Piril Hepsomali Lecturer in Psychology, University of Reading
    12:25 – 12:45 - Spotlight on the pivotal role played by the gut microbiome in women’s health in the menopause: translating the science into practical application Christine Bailey Registered Nutritionist and CEO, Advance Nutrition
    Positive Nutrition

  • This session will explore the global picture of opportunity and the groundbreaking developments and projects currently underway. Gain insight on how technical and ingredient innovation is opening new opportunities for more sustainable product and market development. Discover how production processes are enabling industry to enhance the technical aspects of ingredients whilst minimising processing and emissions.

    Sam Trevethyen Global Brand Ambassador, Discarded Spirits
    Sustainable Sourcing

  • As awareness grows regarding the critical role of fibre in overall health, it becomes increasingly pertinent to delve into the current state of fibre consumption and its implications. This session will provide a comprehensive exploration of the impact, challenges, and opportunities stemming from low fibre intake in the UK. 14:00 – 14:15 - Scientific snapshot: what does the latest research into fibre and its impact on health outcomes show? Dr Pippa Gibson Senior Nutrition Scientist, British Nutrition Foundation
    14:15 – 14:30 - Understanding the size of the potential prize: how does fibre consumption measure up against recommendations and how can we close the gap?
    14:30 – 14:45 - Raising the Pulse of the UK: opportunities for transforming the nutrient density of staple foods Paola Tosi Associate Professor, University of Reading
    14:45 – 15:00 - Examining the ingredients leading the way in meeting the fibre challenge
    Positive Nutrition

  • Regenerative farming practice is as old as time, and is a crucial solution to the food industry’s environmental goals. Whilst it is a win for the environment, adoption across the globe has been slow due to a number of technical, economic and cultural barriers. In this session, we’ll explore industry’s role in scaling up regenerative agriculture and how to address some of these technical barriers.

    15:30 – 15:50 - Panel: Accelerating industry's role in championing regenerative agriculture - Robyn Cooper Crops Manager, SAI Platform
    Charlie Kingsley Corporate Sustainability Manager, Suntory Beverage & Food GB&I
    Sustainable Sourcing

  • Huge strides have been made in the plant-based sector, revealing numerous benefits, yet the market is currently plateauing. Amidst increasing backlash against Ultra-Processed Foods (UPFs), the allure of plant-based diets has faced challenges. Has the initial opportunity been over-hyped, or can new ingredients and technologies rejuvenate and add nutritional value to the market?

    Anthony Warner Freelance Development Chef
    Dr Hannah Theobald Head of Nutrition, Quorn Foods
    Zoe Hill Registered Associate Nutritionist, British Nutrition Foundation
    Positive Nutrition


Explore our other programmes

Food Matters Live will additionally host exclusive ingredient innovation showcases, delivered by our partner for NPD and technical managers to discover the application, taste, texture, and mouthfeel of innovative solutions. Plus all attendees can access roundtable sessions to discuss pressing issues in ingredient innovation, regenerative agriculture, navigating regulations and more, and discover solutions with an intimate group of industry leaders.