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Innovation teams are navigating more pressure - and more opportunity - than ever before. The Insights & Trends Theatre is designed for NPD, technical and innovation professionals looking to stay ahead of what’s shaping the next wave of product development. From global consumer insight and shifting market dynamics to reformulation, advanced proteins and ingredient breakthroughs, this theatre will spotlight the trends and technologies driving change across food and drink.
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Explore the programme
Please note that sessions within the Insights and Trends Main Stage are delivered in scheduled streams at the following times: 9:45-10:45, 11:00-12:00 and 14:50-15:50
We kindly ask that, when attending a session, you plan to stay for the full duration of the stream to ensure the best experience for both speakers and attendees.
- 3rd June Session 1: Trends That Are Changing How and What We Eat
- 3rd June Session 2: Ultra-Processed Foods – Harmful or Misunderstood?
- 3rd June Session 3: Advanced proteins and upcycled protein innovation
- 4th June Session 1: Policy-driven reformulation
- 4th June Session 2: Indulgence vs. wellness
- 4th June Session 3: Trends and Tech Shaping Tomorrow’s NPD
09:45
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Explore the changing environment of global food preferences in this insightful session on emerging consumer trends and market dynamics.
11:00
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A dynamic and lively discussion exploring the role of ultra-processed foods in today’s diets.Chairperson
14:50
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What are the most compelling innovations expected to shape 2026–2030?
15:15
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Fermentation-derived proteins and Cultivated meat and seafood
15:30
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Duynie will showcase a new generation of plant‑based protein designed to boost nutrition and sustainability while delivering functional properties that help reduce formulation costs.In partnership with
09:45
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As global nutrition policies tighten and expectations for healthier, more sustainable food systems rise, reformulation has become both a strategic imperative and an innovation challenge.
10:15
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As consumers continue to seek healthier, cleaner and more transparent products, brands face the challenge of evolving without sacrificing the sensory qualities that define great food.
11:00
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Mainstream food culture is being shaped by the blend of food and nutrition.
14:50
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From precision fermentation to next-gen sweeteners and functional fibres, ingredient innovation is accelerating faster than ever.ChairpersonSpeakers
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