Welcome to the programme for Food Matters Live in London

Registration will open at 8:30am each day, along with a welcome address at 9am before going into the opening perspectives.

You can explore all the speakers and sessions taking place across our main stages, Tastes of Better showcases and NPD Discovery Roundtables.

Sessions in our NPD Discovery Theatre and Sensory Lab, plus more Roundtables will be revealed soon.

Opening Perspectives

Plenary 1
Plenary 2

We're sorry, but we couldn't find any results that match your search criteria. Please try again with different keywords or filters.

Loading
Insights and Trends
    The Market in Motion: Global Consumer Insights
    Insights and Trends Theatre
    Explore the changing environment of global food preferences in this insightful session on emerging consumer trends and market dynamics.
    Speakers
    Grace Binchey
    Grace Binchey, Industry and International Insights Specialist - BORD BIA
    The BIG Debate: Ultra-Processed Foods – Harmful or Misunderstood?
    Insights and Trends Theatre
    A dynamic and lively discussion exploring the role of ultra-processed foods in today’s diets.
    Speakers
    Ben Richardson-Hughes
    Ben Richardson-Hughes, Food Development Manager - Greene King
    Jules Griffin
    Jules Griffin, Director of the Rowett Institute - University of Aberdeen
    Martyn Lee
    Martyn Lee
    Advanced Proteins: Clean, Simple and Consumer Ready
    Insights and Trends Theatre
    What are the most compelling innovations expected to shape 2026–2030?
    Chairperson
    Linus Pardoe
    Linus Pardoe, Programme Manager - The Good Food Institute Europe
    Speakers
    Raphael de Souza Andersen
    Raphael de Souza Andersen, Co-Founder and Chief Executive Officer, - The Organic Crave Company
    Start-Up Snapshot: The Evolution of Protein
    Insights and Trends Theatre

    Fermentation-derived proteins and Cultivated meat and seafood

    Speakers
    Edwin Bark
    Edwin Bark, Senior Vice President - Redefine Meat
    Upcycled Protein Innovation: Nutrition, Function and Cost Effective Impact
    Insights and Trends Theatre
    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.
    Speakers
    Myrthe Wessels
    Myrthe Wessels, Technical Sales Manager Food - Duynie
The Future of Positive Nutrition
    Advancing Fibre Innovation in Food and Nutrition
    The Future of Positive Nutrition Theatre
    Examine the state of fibre intake in the UK, the gap to public health targets, and the role industry can play in closing it—alongside key consumer perceptions and the barriers that must be addressed t …
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Fiyin Makinwa
    Fiyin Makinwa, Senior Diet and Health Executive - The Food and Drink Federation
    Boosting Fibre: A Nation-Wide Approach
    The Future of Positive Nutrition Theatre

    Hear about the challenges and successes of boosting fibre intake across Denmark.

    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Panel Discussion: Unlocking the Potential for Fibre
    The Future of Positive Nutrition Theatre
    This panel examines how fibre is being redefined for modern health and nutrition. Experts will explore new product and ingredient innovations, smarter formulations that improve taste and functionality …
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Sue Gatenby
    Sue Gatenby, Senior Director, Global Nutrition Sciences, - PepsiCo
    Julian Cibotaru
    Julian Cibotaru, Product Development Manager - Rain Nutrience
    Understanding the GLP-1 Consumer’s Needs
    The Future of Positive Nutrition Theatre
    Chairperson
    Mariëtte Abrahams
    Mariëtte Abrahams, Founder & CEO - Qina
    Speakers
    Roberto Cortese
    Roberto Cortese, Senior Director - Ipsos
    Growing with GLP-1: Meeting the Buzz with Natural Solutions
    The Future of Positive Nutrition Theatre
    Explore the GLP-1 trend and its impact on the functional Food & Beverage market. Discover how to innovate with functional ingredients in the GLP-1/GIP space and stand out from the competition: Trends …
    In partnership with
    Rousselot
    Chairperson
    Mariëtte Abrahams
    Mariëtte Abrahams, Founder & CEO - Qina
    Speakers
    An Maris
    An Maris, Business Development Manager Health & Nutrition - Rousselot
    Panel Discussion: Advancing GLP-1 Products and Solutions
    The Future of Positive Nutrition Theatre
    This panel explores how brands can translate GLP-1 science into credible, commercially successful products. Experts will discuss formulation strategies that support nutrition, muscle, and digestive he …
    Speakers
    Alex Brooks
    Alex Brooks, Co-Founder & CCO - Field Doctor
    Lauren Struszczak
    Lauren Struszczak, Senior Scientist - British Nutrition Foundation
    Carolyn Pallister
    Carolyn Pallister, Head of Nutrition, Research & Health - Slimming World
    Gut as the New Health Axis
    The Future of Positive Nutrition Theatre

    Explore the latest science in how the gut microbiome influences immunity, metabolism, and mood, and its emerging role in longevity.

    Speakers
    Emily Leeming
    Emily Leeming, Research Associate, Registered Dietitian - TwinsUK
    Panel Discussion: Turning Microbiome Science into Market-Ready Innovation
    The Future of Positive Nutrition Theatre
    A deep dive into how the functional nutrition industry can commercialise on microbiome advances: new product formats, novel formulations, data-driven personalisation, regulatory credibility, and consu …
    Speakers
    Holly Neill
    Holly Neill, Science Manager - Yakult
    Orla O’Sullivan
    Orla O’Sullivan, Computational Biologist, Teagasc and Principal Investigator - Research, VistaMilk and APC Microbiome Ireland
    Emily Prpa
    Emily Prpa, Nutrition Scientist and Visiting Lecturer - Yakult
The Flavour and Colour Lab
    Key Trends in Flavour and Colour Innovation
    The Flavour and Colour Lab
    Flavour and colour are now critical to how consumers choose, trust and enjoy food.
    Speakers
    Regina Maiseviciute‑Haydon
    Regina Maiseviciute‑Haydon, Associate Principal Analyst - Mintel
    Michael Turner
    Michael Turner
    Global Flavour Trends
    The Flavour and Colour Lab
    Global flavour trends can spark growth but only if brands know which will stick.
    Global Smoke: Fire as a Flavour Across Cultures
    The Flavour and Colour Lab
    Discover how regional smoke traditions can be translated into modern flavour solutions that add depth, authenticity and innovation.
    Translating Global Food Culture into Commercial Reality
    The Flavour and Colour Lab
    Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration.
    Speakers
    Tina Faghihi-Hallam
    Tina Faghihi-Hallam, Founder & CEO - Flavour Bombs
    The Latest Science in Multi-Sensory Perception of Flavour
    The Flavour and Colour Lab
    Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together.
    Speakers
    Charles Spence
    Charles Spence, Professor of Experimental Psychology - University of Oxford
    Eating with All Five Senses
    The Flavour and Colour Lab
    Bringing flavour psychology to life through a live multi-sensory demonstration.
    Speakers
    Jozef Youssef
    Jozef Youssef, Chef, Sensory Experience Designer, Founder - Kitchen Theory
Tastes of Better
    Tastes of Better
    By invitation only: Meet the  Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   AGRANA   Beneo    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   AGRANA   Beneo    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   AGRANA   Beneo    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   AGRANA   Beneo    IFF
Featured NPD Discovery Table Talks
    Advancing Metabolic Support: GLP‑1–Boosting Nutraceuticals and the Formulation Opportunities of Targeted Collagen Peptides
    Join the Rousselot application & technical experts to learn about: An overview of metabolic support applications and discuss some of the most frequent challenges when formulating in the segment. Highl …
    In partnership with
    Rousselot
    Speakers
    Tim de Lange 
    Tim de Lange , Global Application Centre Manager - Rousselot
    How can bakery deliver meaningful health benefits—without sacrificing the joy of great taste?
    In partnership with
    Puratos
    Fibre is the new protein and LifyWheat is leading the revolution
    With naturally high resistant starch, delivering up to 10x more fibre, the LifyWheat range (white wheat flour and flakes) empowers brands to reinvent everyday foods with upgraded nutrition, improved g …
    In partnership with
    Limagrain
    Speakers
    Yoni Herst
    Yoni Herst, Key Account Manager - Limagrain Ingredients
    Delphine Morlat
    Delphine Morlat, Marketing Analyst - Limagrain Ingredients
    Bridging the Nutritional Gap in GLP‑1 Diets: Supporting Evolving Eating Behaviours
    Understanding the shift: Explore how GLP‑1 therapies are transforming nutrient intake patterns — and what this means for creating new food and beverage concepts that align with consumer expectations. …
    In partnership with
    Brenntag
    Everyday Nutrition: Making Protein + Fibre Fortification Simple
    High protein is everywhere. Fibre is quickly following. But in a crowded market, how do you stand out? This roundtable explores how to embed protein and fibre into everyday staples across breakfast, l …
    In partnership with
    U+S
    Speakers
    Sebastian Stoklosa
    Sebastian Stoklosa, Technical Sales - Ulrick & Short
    Alex Batty
    Alex Batty, Technical Sales - Ulrick & Short
    Longevity Is About Healthspan: Clinically Validated Botanicals for Inflammation, Cognitive Vitality & Mobility
    What we will explore: Why the future of longevity is about healthspan, not just lifespan The role of chronic low-grade inflammation in ageing and women’s health Clinically validated botanicals targeti …
    In partnership with
    Arjuna
    Market potential, science and innovation in functional F&B for metabolic support and GLP-1 boosting
    Join this insightful roundtable to discuss and find out more about: Key science and commercial potential for metabolic support nutraceuticals, zooming on those focused in glucose control and GLP-1 boo …
    In partnership with
    Rousselot
    Speakers
    Janne Prawitt
    Janne Prawitt, Scientific director Health & Nutrition - Rousselot
    An Maris
    An Maris, Business Development Manager Health & Nutrition - Rousselot
    The Reformulation Race: How Bakery Can Keep Pace With Health Conscious Consumers
    In partnership with
    Puratos
    Fibre is the new protein and LifyWheat is leading the revolution
    With naturally high resistant starch, delivering up to 10x more fibre, the LifyWheat range (white wheat flour and flakes) empowers brands to reinvent everyday foods with upgraded nutrition, improved g …
    In partnership with
    Limagrain
    Speakers
    Yoni Herst
    Yoni Herst, Key Account Manager - Limagrain Ingredients
    Delphine Morlat
    Delphine Morlat, Marketing Analyst - Limagrain Ingredients
    Reformulating with Purpose: Taste the Innovations Consumers Want
    Conscious nourishment: Fortification designed to meet rising expectations for wellbeing and self‑care. Less is more: Rebalancing formulations for improved nutritional profiles, with the same indulgent …
    In partnership with
    Brenntag
    Everyday Nutrition: Making Protein + Fibre Fortification Simple
    High protein is everywhere. Fibre is quickly following. But in a crowded market, how do you stand out? This roundtable explores how to embed protein and fibre into everyday staples across breakfast, l …
    In partnership with
    U+S
    Speakers
    Sebastian Stoklosa
    Sebastian Stoklosa, Technical Sales - Ulrick & Short
    Alex Batty
    Alex Batty, Technical Sales - Ulrick & Short
    Developing higher quality, more natural products through a more scientific NPD approach
    Dr Philip Spratt from the Product Innovation Group at Campden BRI, will lead a session on how the use of a more scientific approach to NPD can help to improve product quality, speed to market, ingredi …
    In partnership with
    Campden
    Speakers
    Phil Spratt
    Phil Spratt, Product and Ingredient Development Team Lead - Campden BRI
Insights and Trends
    Policy-Driven Reformulation: Aligning Taste, Wellness and the Planet
    Insights and Trends Theatre
    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.
    Chairperson
    Craig Leadley
    Craig Leadley, Chief Executive - Institute of Food Science & Technology (IFST)
    Speakers
    Sharon Morey
    Sharon Morey, Regulatory Affairs Manager - Campden BRI
    Peter Scarborough
    Peter Scarborough, Professor of Population Health - University of Oxford
    Ingredients to Impact: Industry Reformulation for Better Health and Sustainability
    Insights and Trends Theatre
    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.
    Chairperson
    Bertrand Emond
    Bertrand Emond, Head of Membership and Training - Campden BRI
    Speakers
    Joanne Lunn
    Joanne Lunn, Partner & Senior Ethics and Sustainability Manager - Waitrose
    Lauren Woodley
    Lauren Woodley, Head of Nutrition and Sensory Science - Nomad Foods
    Indulgence vs. Wellness: Functional Food and the New Conscious Consumer
    Insights and Trends Theatre
    Mainstream food culture is being shaped by the blend of food and nutrition.
    Speakers
    Zbigniew Lewicki
    Zbigniew Lewicki, Global R&D Head - The Magnum Ice Cream Company
    The Ingredient Revolution: Trends and Tech Shaping Tomorrow’s NPD
    Insights and Trends Theatre
    From precision fermentation to next-gen sweeteners and functional fibres, ingredient innovation is accelerating faster than ever.
    Chairperson
    Steve Osborn
    Steve Osborn, Food Technology Scout and Commercial Development Director - The Aurora Ceres Partnership
    Speakers
    Alberto Prado
    Alberto Prado, Former Vice President, Global Head of R&D Digital & Partnerships - Unilever
    Tim Ingmire
    Tim Ingmire, Vice President, Global Innovation & New Technology - pladis Global
The Future of Positive Nutrition
    What’s Possible Now — and What the Future Holds for Personalised Nutrition
    The Future of Positive Nutrition Theatre
    This keynote explores how science, technology, and consumer demand are accelerating personalised nutrition, highlighting what’s already achievable, what remains challenging, and the breakthroughs set …
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Baukje de Roos
    Baukje de Roos, Professor of Nutrition, Rowett Institute and Interim Board Director and Chair - University of Aberdeen and NuGO (European Nutrigenonics Organisation)
    Panel Discussion: Personalised Nutrition in Practice
    The Future of Positive Nutrition Theatre

     

    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Sarah Berry
    Sarah Berry, Scientific / Research Lead, PREDICT - ZOE Ltd
    Rachel Clarkson
    Rachel Clarkson, Founder + Registered Dietitian - The DNA Dietitian
    Alex Ruani
    Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London
    Mariëtte Abrahams
    Mariëtte Abrahams, Founder & CEO - Qina
    Inside the Evolution of Sports Nutrition
    The Future of Positive Nutrition Theatre
    This fireside chat explores how sports nutrition is evolving—from clean-label reformulation and ingredient innovation to the shift toward everyday active consumers. The conversation will also highligh …
    Chairperson
    Alex Ruani
    Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London
    Panel Discussion: Clean or Cancelled - Evidence, Ethics, and Ingredient Intelligence
    The Future of Positive Nutrition Theatre
    This panel tackles what clean label really means today, exploring how brands can balance transparency, clinical proof, and performance without compromise. Experts will discuss smarter formulation, the …
    Chairperson
    Alex Ruani
    Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London
    Speakers
    Phil Beard
    Phil Beard, Lead Educator - Viridian Nutrition
    Rob Hobson
    Rob Hobson, Nutritionist - Registered Nutritionist
    What’s Next for Women’s Health Nutrition? Science, Trust, and the Road to Scalable Growth
    The Future of Positive Nutrition Theatre
    This fireside chat looks at where women’s health nutrition is heading, exploring emerging opportunities, evolving consumer expectations, and the factors shaping future growth. The conversation will to …
    Chairperson
    Emily Prpa
    Emily Prpa, Nutrition Scientist and Visiting Lecturer - Yakult
    Speakers
    Lina Chan
    Lina Chan, Director of Women’s Health - Holland and Barrett
    Lightning Talks: Women’s Health — Developments in Science, Ingredients and Consumer Demand
    The Future of Positive Nutrition Theatre
    A series of fast-paced lightning talks spotlighting the latest advances in women’s health, from emerging science and ingredient innovation to shifting consumer needs and market demand. Hormonal Balanc …
    Chairperson
    Emily Prpa
    Emily Prpa, Nutrition Scientist and Visiting Lecturer - Yakult
    Speakers
    Tom Evans
    Tom Evans, Innovation Manager - HBI Eurocaps
    Emma Wightman
    Emma Wightman, Director of Nutrition Trials - Northumbria (NUTRAN), Northumbria University
The Flavour and Colour Lab
    The Academic Perspective: Innovations in Natural Flavour and Colour
    The Flavour and Colour Lab
    Natural flavours and colours present significant opportunities for innovation and differentiation.
    Natural Colour Done Right: Performance, Compliance and Shelf Impact
    The Flavour and Colour Lab
    Natural colour is becoming a commercial advantage as artificial colours are phased out and regulations continue to tighten.
    Making Natural Work at Scale: Brand-Side Innovation Realities
    Explore how clean-label expectations are reshaping flavour and colour design, turning reformulation into a commercial opportunity rather than a constraint.
    Speakers
    Neil Rankin
    Neil Rankin, Co-founder & Creative Director - symplicity.®
    The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations
    This session explores why reducing sugar, fat or salt often erodes indulgence, and how flavour, texture, and aroma work together to create pleasure.
    The Psychology of Indulgence: Designing Functional Foods People Actually Crave
    The Flavour and Colour Lab
    Unpack how colour and flavour trigger emotional and sensory cues that make functional food and drink feel indulgent.
    Speakers
    Chris Lukehurst
    Chris Lukehurst, Consumer Psychologist - The Marketing Clinic
    Making Functional Indulgence Work in Market
    The Flavour and Colour Lab
    This session explores how food and drink brands balance indulgence and functionality when flavour and colour are under pressure from reformulation.
    Speakers
    Sally Lawrence
    Sally Lawrence, Managing Director - Oppo Ice Cream
    Disrupting the Senses: The Future of Sensory Branding
    The Flavour and Colour Lab
    Bompas & Parr will take guests on a journey into the polysensory universe.
    Speakers
    Alix Cherowbrier
    Alix Cherowbrier, Creative Strategy Director - Bompas & Parr
    Pablo Britton
    Pablo Britton, Senior Development Chef
Tastes of Better
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   Bunge    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   Bunge    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   Bunge    IFF
    Tastes of Better
    By invitation only: Meet the Tastes of Better lead partners and discover the innovative ingredient solutions that can fast-track your NPD.
    In partnership with
    AAK   Bunge    IFF
Featured NPD Discovery Table Talks
    Advancing Metabolic Support: GLP‑1–Boosting Nutraceuticals and the Formulation Opportunities of Targeted Collagen Peptides
    Join the Rousselot application & technical experts to learn about: An overview of metabolic support applications and discuss some of the most frequent challenges when formulating in the segment. Highl …
    In partnership with
    Rousselot
    Speakers
    Tim de Lange 
    Tim de Lange , Global Application Centre Manager - Rousselot
    How can bakery deliver meaningful health benefits—without sacrificing the joy of great taste?
    In partnership with
    Puratos
    Fibre is the new protein and LifyWheat is leading the revolution
    With naturally high resistant starch, delivering up to 10x more fibre, the LifyWheat range (white wheat flour and flakes) empowers brands to reinvent everyday foods with upgraded nutrition, improved g …
    In partnership with
    Limagrain
    Speakers
    Yoni Herst
    Yoni Herst, Key Account Manager - Limagrain Ingredients
    Delphine Morlat
    Delphine Morlat, Marketing Analyst - Limagrain Ingredients
    Bridging the Nutritional Gap in GLP‑1 Diets: Supporting Evolving Eating Behaviours
    Understanding the shift: Explore how GLP‑1 therapies are transforming nutrient intake patterns — and what this means for creating new food and beverage concepts that align with consumer expectations. …
    In partnership with
    Brenntag
    Everyday Nutrition: Making Protein + Fibre Fortification Simple
    High protein is everywhere. Fibre is quickly following. But in a crowded market, how do you stand out? This roundtable explores how to embed protein and fibre into everyday staples across breakfast, l …
    In partnership with
    U+S
    Speakers
    Sebastian Stoklosa
    Sebastian Stoklosa, Technical Sales - Ulrick & Short
    Alex Batty
    Alex Batty, Technical Sales - Ulrick & Short
    Longevity Is About Healthspan: Clinically Validated Botanicals for Inflammation, Cognitive Vitality & Mobility
    What we will explore: Why the future of longevity is about healthspan, not just lifespan The role of chronic low-grade inflammation in ageing and women’s health Clinically validated botanicals targeti …
    In partnership with
    Arjuna
    Market potential, science and innovation in functional F&B for metabolic support and GLP-1 boosting
    Join this insightful roundtable to discuss and find out more about: Key science and commercial potential for metabolic support nutraceuticals, zooming on those focused in glucose control and GLP-1 boo …
    In partnership with
    Rousselot
    Speakers
    Janne Prawitt
    Janne Prawitt, Scientific director Health & Nutrition - Rousselot
    An Maris
    An Maris, Business Development Manager Health & Nutrition - Rousselot
    The Reformulation Race: How Bakery Can Keep Pace With Health Conscious Consumers
    In partnership with
    Puratos
    Fibre is the new protein and LifyWheat is leading the revolution
    With naturally high resistant starch, delivering up to 10x more fibre, the LifyWheat range (white wheat flour and flakes) empowers brands to reinvent everyday foods with upgraded nutrition, improved g …
    In partnership with
    Limagrain
    Speakers
    Yoni Herst
    Yoni Herst, Key Account Manager - Limagrain Ingredients
    Delphine Morlat
    Delphine Morlat, Marketing Analyst - Limagrain Ingredients
    Reformulating with Purpose: Taste the Innovations Consumers Want
    Conscious nourishment: Fortification designed to meet rising expectations for wellbeing and self‑care. Less is more: Rebalancing formulations for improved nutritional profiles, with the same indulgent …
    In partnership with
    Brenntag
    Everyday Nutrition: Making Protein + Fibre Fortification Simple
    High protein is everywhere. Fibre is quickly following. But in a crowded market, how do you stand out? This roundtable explores how to embed protein and fibre into everyday staples across breakfast, l …
    In partnership with
    U+S
    Speakers
    Sebastian Stoklosa
    Sebastian Stoklosa, Technical Sales - Ulrick & Short
    Alex Batty
    Alex Batty, Technical Sales - Ulrick & Short
    Developing higher quality, more natural products through a more scientific NPD approach
    Dr Philip Spratt from the Product Innovation Group at Campden BRI, will lead a session on how the use of a more scientific approach to NPD can help to improve product quality, speed to market, ingredi …
    In partnership with
    Campden
    Speakers
    Phil Spratt
    Phil Spratt, Product and Ingredient Development Team Lead - Campden BRI
Food Matters Live London

3-4 June | Olympia, International Convention Centre

Apply to attend (opens in a new tab)
Back to homepage (opens in a new tab)