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How health priorities are changing across food and supplement markets Why industry must move from nutrient claims to whole product benefits and real-world outcomes Are we still targeting the right n …
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Flavour and colour are now critical to how consumers choose, trust and enjoy food. This session brings together the latest science, emerging consumer trends and external pressures — from global flavou …Speakers
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Global flavour trends can spark growth but only if brands know which will stick. Unpack the flavours set to shape the market, why some resonate with European consumers, and how to separate short-term …
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African flavours offer bold, distinctive taste profiles that resonate with both diaspora consumers and adventurous European palates. This session shows how authentic African flavour codes from spice a …
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Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration. This panel explores how brands adopt global tastes into the mai …
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The sensory gap and why taste, colour and texture are the biggest blockers to novel food adoption Fixing what feels “wrong” by managing off-notes, unfamiliar textures and colour instability in plant b …
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Europe stands at a pivotal moment in the protein transition.
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Balancing health vs taste, science vs simplicity, trust vs marketing and innovation vs scale across categories What positive nutrition looks like in practice – formats, claims and formulation strateg …
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Exploring the gap between insight and execution in a GLP-1 world The clash between health goals, hunger, habit and budget What Europe can learn from the US and UK GLP-1 market
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Functional nutrition vs clean label: challenges and opportunities Rethinking portions and packaging for changing eating habits What does satiety led product design mean in practice? The next innova …
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What women seek from functional food and how this aligns with hormones, metabolism and long-term well-being Where the science is strongest: protein, fibre and gut health as drivers of everyday metabol …
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This presentation will explore the transition from traditional dairy to plant-based protein offerings.
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This practical showcase explores how reformulation and fortification can unlock new opportunities.
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Moving beyond sports performance to everyday strength, mobility and metabolic health The role of protein, fibre and micronutrients in daily energy and recovery Designing simple, trusted personalised f …
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What nutrient density really means: protein quality, fibre, micronutrients, bioavailability Why consumers are shifting from calorie reduction to nutrient optimisation How far can premixes and fortif …
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To achieve sustainable impact through the acceptance of new sources of nourishment, deliciousness must always come first. Hear (and taste!) how Spora are bringing cutting edge gastronomy, scientific-k …
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This session will highlight how food companies can ensure alternative protein products meet the highest standards of safety and health and nutrition claims.
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Natural flavours and colours present significant opportunities for innovation and differentiation. This session explores how advances in sensory science, evolving definitions, and emerging technologie …
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This session will explore how plant-based drinks can deliver a great taste experience while also meeting growing expectations around nutritional quality. Oatly will highlight it’s approach to science- …
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Natural colour is becoming a commercial advantage as artificial colours are phased out and regulations continue to tighten. Explore colour house solutions to help brands create bold, stable natural co …
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Healthy longevity requires more than sufficient protein intake, it requires optimal protein quality at the meal level. This talk presents how protein quantity, digestibility, and amino acid compositio …
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This case study shows how nutrient density is being applied to support cognitive health, from focus and mental performance to healthy brain ageing. Learn how functional ingredients and nutrient system …
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Explore how clean-label expectations are reshaping flavour and colour design, turning reformulation into a commercial opportunity rather than a constraint. It focuses on the realities of making natura …
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As products are reformulated to meet wellness and functional goals, maintaining indulgence becomes increasingly complex. This session explores how flavour, texture, aroma and expectation interact to c …
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Why bakery is the frontline for fibre and metabolic health innovation Can product design nudge healthier behaviour without premium pricing? Is clean label now a baseline rather than a premium?
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This session explores how flavour design can rebuild indulgence in functional products, addressing off-notes from proteins, fibres and botanicals while restoring balance through aroma, sweetness modul …
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Discover how private label is shaping the next phase of food innovation.
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Will private label or brands lead the next phase of positive nutrition? Reformulation or innovation — which delivers the biggest impact? Is clean label now a barrier or a driver of accessibility? Do c …
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This session explores how food and drink brands balance indulgence and functionality when flavour and colour are under pressure from reformulation. Using real launch learnings, it looks at how taste, …
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How fibre, the microbiome and inflammation drive digestive and metabolic health Why gut health is becoming the new platform for everyday nutrition From probiotics to fibre diversity: what science an …
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Why fermentation is moving from tradition to trend Why Europe is uniquely positioned to lead in fermentation innovation What this means for NPD teams and ingredient suppliers
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Explore how the emotional side of eating is shaped by multi-sensory cues, revealing how sight, sound, texture, temperature and smell influence not just flavour, but feeling. Drawing on consumer psycho …
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Why fibre quality and diversity matter more than fibre quantity Designing for digestive comfort, satiety and glycaemic balance Delivering microbiome benefits through functional foods, beverages and nu …
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Has fibre replaced probiotics as the hero of gut health? Where will consumers place trust: food, supplements or hybrid formats? Creating products to support digestive comfort and inflammation, not jus …
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In this talk, Hille van der Kaa shares the story behind the 'stainless steel cow'.
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Discover some of the other many and lesser-known senses that you use when you eat.
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Discover how fermentation can deliver taste, consistency and efficiency while accelerating the protein transition.
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This session explores how fermented FMCG products can evolve from novelty into a new functional food category.
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This session explores what clean label really means to consumers.
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The Future of Food and Health: Innovation at the Intersection of Nutrition, Technology and Wellbeing
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Discover how open innovation is fast-tracking NPD, improving formulation outcomes and scaling faster through tech partnerships.
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What emerging technologies are set to shape future consumer trends and how will they redefine opportunities for NPD? How is AI changing the way brands identify consumer needs and trends? What are the …
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If you’ve ever wondered why some tech partnerships transform your pipeline and others stall at the pilot stage, this session is for you.
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