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.
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 …
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 …
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 …
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 …
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 …
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 British consumers, and how to separate short-term h …
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 …
Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together. Bringing flavour psychology to life through live multi-sensory demonstrations, this sessio …
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 …
Opportunities exist in the bakery category to deliver more fibre, more protein, cleaner labels and products that support gut health — all while delivering the taste and textures that define bakery. Th …
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 …
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. …
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 …
This session will explore why the future of longevity is about healthspan, not just lifespan. Using evidence-based botanical strategies for endurance, fatigue support and vascular function, this sessi …
This interactive roundtable explains what regenerative palm oil is, how it differs from conventional and RSPO-certified production, and the role it plays in restoring ecosystems, improving soil health …
New product development in food and beverage is more exciting, and more complex, than ever. Reformulation pressures, traceability requirements, packaging redesigns, and artwork approvals are colliding …
The longevity market is one of the fastest-growing segments in health and wellness, driven by consumers actively managing how they achieve healthier years – not just how they perform. Yet most brands …
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 …
Opportunities exist in the bakery category to deliver more fibre, more protein, cleaner labels and products that support gut health — all while delivering the taste and textures that define bakery. Th …
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 …
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 …
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 …
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 …
This interactive roundtable explains what regenerative palm oil is, how it differs from conventional and RSPO-certified production, and the role it plays in restoring ecosystems, improving soil health …
This session will explore evidence-based botanical strategies supporting endurance, fatigue resilience and vascular function. It will delve into clean label formulation, the evolving role of nitric ox …
New product development in food and beverage is more exciting, and more complex, than ever. Reformulation pressures, traceability requirements, packaging redesigns, and artwork approvals are colliding …
The dominant logic in nutrition formulations has been additive: identify a benefit, source the corresponding ingredient, stack, label, repeat. The result is products of growing complexity, cost, and …
Join Martina Lokajova to discover how Tempty Foods moved beyond "meat imitations" to build a new food category. Learn how they leveraged 7-Eleven’s Innovation Corner to launch their mycelium-based Spi …
Turning surplus bananas into plant-based, premium quality desserts. This session will showcase how upcycled ingredients can be turned into commercially successful food products without compromising on …
Arborea uses its patented Biosolar Leaf™ technology to capture and convert carbon dioxide from any industry into net-zero food, feed, and agrochemical ingredients. It uses sunlight to grow microalgae- …
The way we cook today is no longer fit for the future. This session challenges the traditional approach to food and introduces a new way of cooking — where sustainability is not an add-on, but the fou …
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.
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.
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 …
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 …
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 …
Women’s health has long been oversimplified and underrepresented in both research and product innovation, contributing to the persistent women’s health gap. Not only that, but female health extends fa …
A series of fast-paced, 6-minute, lightning talks spotlighting the latest advances in women’s health, from emerging science and ingredient innovation to shifting consumer needs and market demand. Long …
Discover how fermentation unlocks bold, natural flavour while strengthening clean-label and sustainability credentials. Drawing on culinary and scientific innovation, this session shows how brands can …
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 …
4th June Session 1: Natural Flavour and Colour Innovation
Explore how clean-label expectations are reshaping flavour and colour design, turning reformulation into a commercial opportunity rather than a constraint.
This session explores why reducing sugar, fat or salt — or adding functional ingredients — so often erodes indulgence, and how flavour, texture, aroma and expectation work together to create pleasure. …
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 …
Opportunities exist in the bakery category to deliver more fibre, more protein, cleaner labels and products that support gut health — all while delivering the taste and textures that define bakery. Th …
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 …
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. …
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 …
This session will explore why the future of longevity is about healthspan, not just lifespan. Using evidence-based botanical strategies for endurance, fatigue support and vascular function, this sessi …
In a landscape where claims are limited and sometimes technically challenging to deliver, we’ll explore in this NPD roundtable how to responsibly launch functional food and beverage products by lettin …
Sustainability is no longer a nice to have — it’s redefining how food is created, sourced, and scaled. At BENEO’s roundtable at Food Matters Live, we’ll take you behind the scenes of what it really ta …
New product development in food and beverage is more exciting, and more complex, than ever. Reformulation pressures, traceability requirements, packaging redesigns, and artwork approvals are colliding …
The longevity market is one of the fastest-growing segments in health and wellness, driven by consumers actively managing how they achieve healthier years – not just how they perform. Yet most brands …
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 …
Opportunities exist in the bakery category to deliver more fibre, more protein, cleaner labels and products that support gut health — all while delivering the taste and textures that define bakery. Th …
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 …
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 …
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 …
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 …
This session will explore evidence-based botanical strategies supporting endurance, fatigue resilience and vascular function. It will delve into clean label formulation, the evolving role of nitric ox …
In a landscape where claims are limited and sometimes technically challenging to deliver, we’ll explore in this NPD roundtable how to responsibly launch functional food and beverage products by lettin …
New product development in food and beverage is more exciting, and more complex, than ever. Reformulation pressures, traceability requirements, packaging redesigns, and artwork approvals are colliding …
The dominant logic in nutrition formulations has been additive: identify a benefit, source the corresponding ingredient, stack, label, repeat. The result is products of growing complexity, cost, and …
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