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.
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5th November
6th November
- 08:15 - 08:50
Registration
- 08:50 - 09:00
Welcome and opening remarks
Suzanne Campbell Journalist and BroadcasterInsights and trendsPositive NutritionSustainable Sourcing - 09:00 - 09:20
Opening plenary: Bringing Sustainable Nutrition to 2bn people by 2030
This plenary session will explore what sustainable nutrition is, what it means for Kerry and the ways in which technology and partnerships play a pivotal role in Kerry’s goal of reaching 2bn people with sustainable nutrition solutions by 2030.
Thomas Hahlin Ahlinder President & CEO, Kerry Europe
Albert McQuaid Chief Science and Technology Officer, Kerry GroupInsights and trendsPositive NutritionSustainable Sourcing - 09:25 - 09:40
Tastes of Better partners welcome panel
Meet the Tastes of Better ingredients partners in this introductory session where IFF, AAK and Kerry will provide a flavour of what’s to come in their technical Innovative Ingredients showcase sessions. Sharing some of the key trends, insights, categories and themes they’ll be addressing throughout the day, the partners explain why they have chosen to focus on those specific areas.
Jodie Spriggs Customer Innovation Manager, AAK
Vincent Mathys Marketing Director, EMEA, IFF
Alison Wilkinson Vice President & General Manager UK&I, KerryInsights and trendsPositive NutritionSustainable Sourcing - 09:45 - 10:45
Advancement and innovation in nutrition across the lifespan
As lifespans increase, so does the percentage of our lives experts expect us to spend in poor health. But with this comes opportunities for innovation to support healthy ageing and extend health span via positive nutrition strategies. Bringing together a line-up of experts, this session will explore the evolving role of nutrition in supporting longevity and combating age-related decline. It will also provide a spotlight on the importance of nutrition on women’s health throughout their lifecycle.
09:50 – 10:05 - The role of positive nutrition in healthy ageing
Barbara Bray MBE PhD Researcher in Healthy Ageing Diets, Queen's University Belfast
10:05 – 10:20 - Examining the science behind nutrition for women’s health and lifecycle
Dr Conor Kerley Founder & Chief Scientific Officer, Phytaphix
10:20 – 10:35 - The role of Foods for Special Medical Purposes in the treatment of disease-related malnutrition
Alice Moffitt Specialised Nutrition Executive - Foods for Special Medical Purposes, Dairy Industry Ireland
10:35 – 10:50 - Question and answer sessionPositive Nutrition - 09:45 - 10:45
Sustainable sourcing – navigating the global market
Amid the growing importance of ethical sourcing and a flood of ESG regulations, the food and drink industry is tasked with building resilience along the supply chain and ensuring transparency, fairness, and sustainability at every level. This session will provide a regulatory update and its impact on sourcing practices in Europe and beyond. The forward-looking panel discussion, will hear from an expert line-up of speakers who will share their priorities for sustainable sourcing, discuss the challenges and opportunities and explore ways to promote sustainable initiatives throughout the supply chain.
09:45 – 10:00 - Expert insight: regulatory update and its impact on sourcing practices
Padraig Brennan Chairperson, Organic Strategy Forum; Consultant, Padraig Brennan Consulting
10:00 – 10:45 - Panel discussion
Padraig Brennan Chairperson, Organic Strategy Forum; Consultant, Padraig Brennan Consulting
David Kennedy Head of Dairy, Bord Bia
Tara McCarthy Global Vice President ESG, Alltech
Owen Keogh Head of Sustainability, Musgrave
Louise O'Connor Corporate Social Responsibility Manager, Strong Roots
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 09:45 - 10:45
The megatrends driving change and innovation across the food and drink sector
Join us for a panel discussion exploring the consumer and market trends driving change and innovation in the food and drink industry. Experts in consumer insight and new product development will come together to share the latest thinking on how key economic, societal, environmental and technological shifts are influencing consumer tastes, trends and expectations. Offering practical and actionable insights, the panel will help food and drink companies leverage emerging preferences and map market predictions to support product development strategies.
Cyrille Filott Global Strategist Consumer Foods, Packaging and Logistics, RaboResearch Food and Agribusiness
Linda Stuart-Trainor Deputy Director, Food Drink Ireland
Shemaine Doyle Managing Director, Brave
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 10:45 - 11:15
Morning refreshments
- 11:00 - 12:00
Evolving the NPD process: leveraging data, digital tools and AI to support product development, innovation and reformulation
Join this timely panel discussion as we explore the art and science of successful New Product Development (NPD) with industry pioneers. Our panel of experts will analyse why so many food and drink brands fall short and explore how the industry can leverage AI, data and digital tools to help enhance and evolve the NPD process for optimal impact.
Anna Cruickshank Senior Lecturer in Culinary Innovation and Food Product Development, Technological University Dublin
Rakesh Sharma R&D Director, Eastern Europe, Pepsico
Damien Heary Founder, Futavista
Nicola Nic Pháidín Manager, Consumer Foods & Drinks, Enterprise Ireland
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 11:15 - 12:00
The latest trends in precision nutrition - where next?
Forecast to be worth $15 -$25bn within the next five years, the personalised nutrition industry is a dynamic sector moving at pace. During this session, expert speakers will explore some of the latest advances in precision nutrition influencing the development of novel ingredients and foods with targeted health benefits. Panellists will discuss the importance of behaviour change alongside nutrition science and technology when developing personalised nutrition solutions.
Professor Eileen Gibney Director, UCD Institute of Food and Health
Dermot O’Riordan Co-Founder & COO, Reso Health
Nard Clabbers Founder, NCNC Nutrition Consultancy
Moderator: Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 11:15 - 12:00
Accelerating agro-ecological agriculture – navigating transition challenges and opportunities
Nature-positive agricultural solutions are key for the future of Ireland’s agri-food industry and the global food system more widely. This session will bring together those pioneering in this space to explore the principles of regenerative and organic agriculture and how we can accelerate its adoption in Ireland and beyond. Panellists will address how to effectively measure the benefits of sustainable agricultural solutions and what support is needed to scale up the movement.
Emma Keller Head of Sustainability, Nestlé UK&I
Dr Jean Kennedy Manager Science and Technology, Advanced Manufacturing Training Centre of Excellence, The Louth & Meath Education and Training Board
Gillian Westbrook CEO, Irish Organic Association
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 12:15 - 13:00
Roundtable Discussions - Dublin
Food Matters Live roundtables give you the opportunity to delve into a topic focused 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.
View the full roundtable programme herePositive NutritionSustainable Sourcing 
12:15 - 13:15The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions
This session will feature a curated panel of food industry experts and professionals who will explore strategies to leverage consumer trends such as healthy ageing, gut health, mental wellness, and protein-rich diets. They will also discuss the integration of sustainability principles into new product development (NPD) and reformulation processes, highlighting the significance of transparency, social impact initiatives, and compelling storytelling to gain consumer trust and support.
Aoife Moran Senior Regulatory Affairs Executive, Food Drink Ireland
Sonja Matthews Senior Manager - Strategic Insights, Glanbia Nutritionals
Aisling Larkin Food and wellness strategist, TV Chef and Broadcaster
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends- 13:00 - 14:00
Networking lunch
- 14:00 - 14:45
Roundtable Discussions - Dublin
Food Matters Live roundtables give you the opportunity to delve into a topic focused 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.
View the full roundtable programme hereInsights and trendsPositive NutritionSustainable Sourcing - 14:45 - 15:45
Game-changing ingredients to enhance immune health
This session will bring together leading experts to examine new science exploring the impact of nutrition on the prevention and management of immune-related disorders such as allergies, recurrent infections and autoimmune diseases. It will examine what the food and drink industry is doing to meet the consumer demand for innovative, healthy and natural food and beverages with immune health benefits.
Professor Christine Loscher Head, School of Biotechnology, Dublin City University
Professor Liam O'Mahony Professor of Immunology, University College Cork
Moderator: Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 14:45 - 15:45
Moving towards nature positive production – are we where we need to be?
This session will explore the latest ground-breaking technological innovations and advancements in food processing which will play an important role in improving the sustainability of the food production system. Our experts will identify new opportunities and production processes enabling the industry to enhance the technical aspects of ingredients whilst minimising processing and emissions.
John Casey Chief Manufacturing and Supply Chain Officer, Nuritas
Mark Christal Divisional Manager, Food and Sustainability, Enterprise Ireland
Dr Anne Marie Henihan Centre Director, Dairy Processing Technology Centre (DPTC)
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 15:45 - 16:00
Afternoon refreshments
- 16:00 - 16:45
Functional ingredients for sports and active nutrition - latest R&D
The sports and active nutrition market is expected to expand at a CAGR of 7.5% from 2024 to 2030, with consumer interest in healthy lifestyles growing. This session will explore the rapid evolution of the sports nutrition market, focusing on new ingredients, scientific insights, and emerging trends in this dynamic space. Expert speakers will explore the science at the intersection of sports and personalised nutrition, strategies to manage the impact of high-protein diets on athletes and how to optimise nutrition for women's performance across different life stages and hormone cycles.
16:00 – 16:15 - The evolution of the active and sports nutrition market
Eimear Connolly Head of Technical and Innovation, Future Nutrition Ltd
16:15 – 16:30 - Optimum nutrition for females - what does that mean through the ages and stages of performance?
Prof Sharon Madigan Head of Performance Nutrition, Irish Institute of Sport
16:30 – 16:45 - Question and answer sessionPositive Nutrition - 16:00 - 17:00
The road to net zero – implementing science-based targets
During this session, speakers will share their approach, learnings and insight in implementing science-based emission reduction targets. They will discuss what data and information need to be collated through to the challenges of translating global targets into a roadmap that can be adapted locally.
16:00 - 16:20 - Insights into science-based targets
Judith Murdoch Director, Murdoch Associates
16:20 - 17:00 - Interactive panel discussion
Barry Larkham-Jones Group Livestock Sustainability and Welfare Manager, Hilton Foods
John McGrath Head of Business Development, Sustainability, Marketing and Communications, Dawn Farms
Conor Mulvihill Director, Dairy Industry Ireland
Judith Murdoch Director, Murdoch Associates
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 16:00 - 17:00
Flavours of the future: Trends and ingredients shaping modern menus
This session will unite culinary experts to delve into the latest food trends and ingredients shaping menu development. With a focus on sustainability, ethical practices, and local sourcing, discussions will highlight the pivotal role of innovative ingredients and new culinary techniques in crafting memorable and eco-conscious dining experiences. Additionally, the session will explore how social media influences consumer preferences and culinary innovation, offering practical insights from renowned chefs and culinary experts.
Ruairi Boyce Executive Chef, Sports & Entertainment, Aramark Ireland
Ben Richardson-Hughes Food Development Manager, Greene King
Aaron Dixon Head of Culinary, Pilgrims Europe
Richard Neish Global Futures and Global Tastepoint, International Flavors & Fragrances (IFF)
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 16:45 - 17:00
Chair's closing remarks
Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 17:00 - 17:30
Networking drinks
- 08:30 - 09:15
Registration
- 09:15 - 09:25
Welcome and opening remarks
Suzanne Campbell Journalist and BroadcasterInsights and trendsPositive NutritionSustainable Sourcing - 09:15 - 09:25
Welcome and opening remarks
- 09:25 - 09:50
Opening fireside chat
Aifric O'Sullivan Assistant Professor, UCD School of Agriculture and Food Science; Principal Investigator, UCD Institute of Food and HealthInsights and trendsPositive NutritionSustainable Sourcing - 10:00 - 11:00
Spotlight on gut health - meeting consumer expectations
Consumer awareness of the influence of the gut microbiome on health outcomes is well established, but the science is much more complex than commonly understood. This session will equip you with the very latest findings which are shaping our understanding of this dynamic and nuanced market and emerging findings in this nascent field. Topics up for discussion will include the importance of specificity in probiotics and the role of the gut microbiome in fertility and menopause.
10:00 – 10:15 - Digestive wellness diversifies - what is driving innovation in the gut health category?
Mikaela Linden-Ibrahim Senior Researcher, New Nutrition Business
10:15 – 10:30 - Fermented foods and health
Professor Paul Cotter Head of Food Biosciences, Teagasc Food Research Centre and CTO, SeqBiome Ltd
10:30 – 10:45 - The female gut microbiome: lessons through life – a focus on reproductive health
Dr Emily Prpa Science Manager, Yakult
10:45 - 11:00 - Question and answer sessionPositive Nutrition - 10:00 - 10:45
Advancing towards a circular economy – can global R&D deliver?
This session will highlight the critical role of ingredient innovation as food companies transition towards a more circular, less wasteful model. It will cover how to accelerate ingredient innovation and disruption for the benefit of the food system, explore novel production methods driving opportunities for technical and functional ingredients, and discuss emerging sustainable ingredients shaping the future of food. The panel will also assess whether these new ingredients meet the demands for improved flavours, textures, and greater nutritional value.
Shay Hannon Manager, National Prepared Consumer Food Centre
Ben Wilding CEO, Sun Bear Biofuture
Dr Nessa Noronha Director, Food for Health Ireland
Zbigniew Lewicki Global R&D Head, Unilever Ice Cream
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 10:00 - 11:00
The megatrends driving change and innovation across the food and drink sector
Join us for a panel discussion exploring the consumer and market trends driving change and innovation in the food and drink industry. Experts in consumer insight and new product development will come together to share the latest thinking on how key economic, societal, environmental and technological shifts are influencing consumer tastes, trends and expectations. Offering practical and actionable insights, the panel will help food and drink companies leverage emerging preferences and map market predictions to support product development strategies.
Lucy Ryan Head of Food & Beverage Sector, Bank of Ireland
David Berry Country Manager, Ireland, NielsenIQ
Anne-Marie Kelly Head of Insights, Valeo Foods
Richard Neish Global Futures and Global Tastepoint, International Flavors & Fragrances (IFF)
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 10:45 - 11:15
Morning refreshments
- 11:15 - 12:00
Inspiring brand trust through responsible sourcing
Consumers care about the planet and are increasingly aware of the environmental and social impacts of the products they buy. Drawing on insights and strategies from a line-up of sustainable pioneers, this session will explore what consumers value most when it comes to sustainability and how to effectively communicate your ESG achievements to nurture consumer trust.
Mark Keller Interim CEO, National Dairy Council
Michael Hoey Managing Director, Country Crest
Iarina Radu Senior Manager, Sustainable Supply Chain Initiative, The Consumer Goods Forum
Chris Upton Lead Consultant, Havas Genus & CEO, Havas Dublin
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 11:15 - 12:00
Spotlight on Ultra-Processed Foods – Is the debate around UPF causing ultra anxiety in consumers?
Join this Q&A session which focuses in on the misconceptions, confusion and challenges around ultra-processed foods (UPF). Issues to be discussed include:
• The need for consensus - exploration of the different processing classifications that exist, background to and limitations of the Nova classification system
• The argument for decoupling processing from health definitions
• Unpicking the potential mismatches in understanding of what constitutes a UPF amongst academics, influencers and the media
• Exploring how UPF can meet nutritional needs and be incorporated into a balanced and healthy diet
• The need for more education and transparency around what is in food, and the role different foods play in a healthy and balanced diet
• Discussion of how government, retailers and brands can address customer confusion around the healthiness of food through labelling, health scores or product promotion
Nard Clabbers Founder, NCNC Nutrition Consultancy
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 11:20 - 11:45
Ireland – bridging the fibre gap
This session will provide a spotlight on flatlining fibre intakes in Ireland and why it matters. It will explore barriers to increasing fibre consumption, potential solutions and a call to action to both public health authorities and the food industry, to work together to step up in supporting an increase in dietary intakes. The expert speaker will also investigate potential opportunities for Ireland and examine what is being done in other countries around fibre and wholegrain.
Dr Yvonne Finnegan Director, Finne Nutrition & Regulatory ConsultancyPositive Nutrition - 11:45 - 12:15
Dietary interventions and innovation for cognitive wellbeing
From stress to sleep, cognitive health encompasses a wide range of elements, all of which can be influenced by nutrition. Bringing together experts from across nutritional science, dietetics and product development, this session will review the most promising ingredients derived from natural and sustainable sources to support and protect cognitive health throughout different life stages.
Dr Siobhain M. O’Mahony Senior Lecturer, Department of Anatomy and Neuroscience, APC Microbiome Ireland, University College Cork
Moderator: Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 12:15 - 13:00
Roundtable Discussions - Dublin
Food Matters Live roundtables give you the opportunity to delve into a topic focused 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.
View the full roundtable programme herePositive NutritionSustainable Sourcing - 12:15 - 13:15
The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions
This session will feature a curated panel of food industry experts and professionals who will explore strategies to leverage consumer trends such as healthy ageing, gut health, mental wellness, and protein-rich diets. They will also discuss the integration of sustainability principles into new product development (NPD) and reformulation processes, highlighting the significance of transparency, social impact initiatives, and compelling storytelling to gain consumer trust and support.
Shay Hannon Manager, National Prepared Consumer Food Centre
Mikaela Linden-Ibrahim Senior Researcher, New Nutrition Business
Shay Kendrick Culinary Director, Compass Group Ireland
Dr Leonie Lynch Founder, Juspy
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 13:00 - 14:00
Networking lunch
- 14:00 - 14:45
Roundtable Discussions - Dublin
Food Matters Live roundtables give you the opportunity to delve into a topic focused 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.
View the full roundtable programme hereInsights and trendsPositive NutritionSustainable Sourcing - 15:00 - 15:30
Sustainable healthy diets – a balancing act
Dr Mary Harrington Senior Nutritionist, National Dairy CouncilPositive Nutrition - 15:00 - 15:45
Unlocking the potential of upcycling
This session will explore the numerous opportunities for upcycling and side-stream valorisation and the novel technologies driving innovation in this space. Panellists will discuss consumer attitudes towards upcycling, its potential in tackling food waste and the role of AI in enhancing food upcycling processes and navigating the regulatory and logistical challenges of using upcycled ingredients.
Niamh Dooley COO, BiaSol and Circular Food Co
Simona Grasso Assistant Professor in Food Science & Nutrition, University College Dublin
Dr Lara Ramdin Chief Scientist and LA Ambassador, FoodXClimate
Tom Simmons Founder & CEO, The Supplant Company
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 15:00 - 16:00
Flavours of the future: Trends and ingredients shaping modern menus
This session will unite culinary experts to delve into the latest food trends and ingredients shaping menu development. With a focus on sustainability, ethical practices, and local sourcing, discussions will highlight the pivotal role of innovative ingredients and new culinary techniques in crafting memorable and eco-conscious dining experiences. Additionally, the session will explore how social media influences consumer preferences and culinary innovation, offering practical insights from renowned chefs and culinary experts.
Ben Richardson-Hughes Food Development Manager, Greene King
Audrey Crone Executive Chef Ireland, Unilever Food Solutions
Mark Anderson Culinary Director, Gather & Gather
Derek Conlan Group Culinary Innovation Manager, Kepak
Moderator: Annie Dunne Founder, The Art of Grate FoodInsights and trends - 15:30 - 16:15
Panel discussion: The future of front of pack nutrition labelling
Front-of-pack nutrition labelling has significantly evolved, adapting to changing consumer demands, technological advancements and regulatory changes. This panel will review the Nutri-Score and other alternative nutrition labelling systems designed to help consumers make healthier food choices and evaluate the case for a unified nutrition labelling approach across Europe.
Caroline Bialek Consumer Information Manager, FoodDrinkEurope
Dr Yvonne Finnegan Director, Finne Nutrition & Regulatory Consultancy
Lauren Woodley Group Nutrition Leader, Nomad Foods
Moderator: Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 15:45 - 16:30
Tackling scope 3 emissions in practice - delivering change
Food companies are leveraging a range of new technologies and approaches to address scope 3 emissions along the supply chain. This expert panel session will home in on the importance of collaboration, open communication, and information sharing with farmers, producers, and suppliers to understand and reduce emissions. Featuring a line-up of thought and practice leaders, it will explore innovative strategies to scale up investment in scope 3 value chain decarbonisation and demonstrate emission reductions at the farm level.
Professor Karina Pierce Professor of Dairy Production and Director of External Relations, School of Agriculture and Food Science, University College Dublin
Stephen Connolly Agri Sustainability Manager, ABP Ireland & Poland
Ben Williams Sustainability Manager, Leprino Foods
David Hagan Global Regenerative Agricultural Manager, Diageo
Moderator: Suzanne Campbell Journalist and BroadcasterSustainable Sourcing - 16:15 - 16:30
Chair's closing remarks
Claire Mac Evilly CEO, Airfield EstatePositive Nutrition - 16:30
Close of event
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.
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