Food Matters Live London programme

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

Trends that are changing how and what we eat

3 June | 9:10am - 9:40am

The AI Advantage: Your strategic partner in food & innovation

4 June | 9:10am - 9:35am

Annie Gray

Author, Broadcaster, Food Historian on The Kitchen Cabinet, Radio 4.

Elise Malandain

Senior Vice President, Research & Development, PepsiCo

Alberto Prado

Former Vice President, Global Head of R&D Digital & Partnerships, Unilever

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Insights and Trends Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- Insights and Trends
09:45 10:45
( Your local time: - )

The Market in Motion: Global Consumer Insights

Explore the changing environment of global food preferences in this insightful session on emerging consumer trends and market dynamics.

Speakers

Grace Binchey, Industry and International Insights Specialist - BORD BIA

Rhia Harry, Research and Insights Manager - Bidfood

Catherine Hinchcliff, Head of Corporate Marketing and Insights - Bidfood
- Insights and Trends
11:00 12:00
( Your local time: - )

The BIG Debate: Ultra-Processed Foods – Harmful or Misunderstood?

A dynamic and lively discussion exploring the role of ultra-processed foods in today’s diets.

Speakers

Ben Richardson-Hughes, Food Development Manager - Greene King

Jules Griffin, Director of the Rowett Institute - University of Aberdeen

Chris Bryant, Executive Director - Bryant Research

Sarah Bull, Head of Development - Bakkavor Group
- Insights and Trends
14:50 15:15
( Your local time: - )

Advanced Proteins: Clean, Simple and Consumer Ready

What are the most compelling innovations expected to shape 2026–2030?

Chairperson

Linus Pardoe, Programme Manager - The Good Food Institute Europe

Speakers

Raphael de Souza Andersen, Co-Founder and Chief Executive Officer, - The Organic Crave Company
- Insights and Trends
15:15 15:30
( Your local time: - )

Start-Up Snapshot: The Evolution of Protein

Fermentation-derived proteins and Cultivated meat and seafood

Speakers

Edwin Bark, Senior Vice President - Redefine Meat

Ando Ahnan-Winarno, Co-Founder and Chief Operating Officer - Better Nature
- Insights and Trends
15:30 15:50
( Your local time: - )

Upgrading the overlooked: The future of protein from side streams

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

Speakers

Myrthe Wessels, Technical Sales Manager Food - Duynie

The Future of Positive Nutrition Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- Fibre’s Comeback: Why Fibre Is Back at the Centre of Nutrition
09:45 10:00
( Your local time: - )

Advancing Fibre Innovation in Food and Nutrition

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, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy

Speakers

Fiyin Makinwa, Senior Diet and Health Executive - The Food and Drink Federation
- Fibre’s Comeback: Why Fibre Is Back at the Centre of Nutrition
10:00 10:15
( Your local time: - )

Boosting Fibre: A Nation-Wide Approach

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

Chairperson

Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy

Speakers

Puk Maia Holm‑Sondergaard, Chief Consultant - Danish Agriculture & Food Council
- Fibre’s Comeback: Why Fibre Is Back at the Centre of Nutrition
10:15 10:45
( Your local time: - )

Panel Discussion: Unlocking the Potential for Fibre

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, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy

Speakers

Sue Gatenby, Senior Director, Global Nutrition Sciences, - PepsiCo

Julian Cibotaru, Product Development Manager - Rain Nutrience
- The Future of Nutrition in the GLP-1 Era
11:00 11:15
( Your local time: - )

Understanding the GLP-1 Consumer’s Needs

Chairperson

Mariëtte Abrahams, Founder & CEO - Qina

Speakers

Roberto Cortese, Senior Director - Ipsos
- The Future of Nutrition in the GLP-1 Era
11:15 11:30
( Your local time: - )

Growing with GLP-1: Meeting the Buzz with Natural Solutions

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 …

Chairperson

Mariëtte Abrahams, Founder & CEO - Qina

Speakers

An Maris, Business Development Manager Health & Nutrition - Rousselot
- The Future of Nutrition in the GLP-1 Era
11:30 12:00
( Your local time: - )

Panel Discussion: Advancing GLP-1 Products and Solutions

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, Co-Founder & CCO - Field Doctor

Lauren Struszczak, Senior Scientist - British Nutrition Foundation

Carolyn Pallister, Head of Nutrition, Research & Health - Slimming World
- Gut Health and the Microbiome: From Emerging Science to Practical Solutions for Nutrition
14:50 15:10
( Your local time: - )

Gut as the New Health Axis

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

Speakers

Emily Leeming, Research Associate, Registered Dietitian - King's College London
- Gut Health and the Microbiome: From Emerging Science to Practical Solutions for Nutrition
15:10 15:50
( Your local time: - )

Panel Discussion: Turning Microbiome Science into Market-Ready Innovation

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, Science Manager - Yakult

Orla O’Sullivan, Computational Biologist, Teagasc and Principal Investigator - Research, VistaMilk and APC Microbiome Ireland

Emily Prpa, Nutrition Scientist and Visiting Lecturer - King’s College London

The Flavour and Colour Lab

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- The Flavour and Colour Lab
09:45 10:45
( Your local time: - )

Key Trends in Flavour and Colour Innovation

Flavour and colour are now critical to how consumers choose, trust and enjoy food.

Speakers

Regina Maiseviciute‑Haydon, Associate Principal Analyst - Mintel

Michael Turner, R&D Manager, UK Flavour & EU Sector Transformation Lead - PepsiCo
- The Flavour and Colour Lab
11:00 11:15
( Your local time: - )

Global Flavour Trends

Global flavour trends can spark growth but only if brands know which will stick.
- The Flavour and Colour Lab
11:15 11:35
( Your local time: - )

Inside the Flavour Lab: Interpreting Global Tastes
- The Flavour and Colour Lab
11:35 12:00
( Your local time: - )

Translating Global Food Culture into Commercial Reality

Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration.

Speakers

Tina Faghihi-Hallam, Founder & CEO - Flavour Bombs
- The Flavour and Colour Lab
16:00 16:25
( Your local time: - )

The Latest Science in Multi-Sensory Perception of Flavour

Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together.

Speakers

Charles Spence, Professor of Experimental Psychology - University of Oxford
- The Flavour and Colour Lab
16:25 16:45
( Your local time: - )

Eating with All Five Senses

Bringing flavour psychology to life through a live multi-sensory demonstration.

Speakers

Jozef Youssef, Chef, Sensory Experience Designer, Founder - Kitchen Theory

Tastes of Better

09:45 10:45
( Your local time: - )

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
11:00 12:00
( Your local time: - )

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
12:15 13:15
( Your local time: - )

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
14:50 15:50
( Your local time: - )

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

NPD Discovery Roundtables

12:15 13:15
( Your local time: - )

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

Speakers

Tim de Lange , Global Application Centre Manager - Rousselot
12:15 13:15
( Your local time: - )

The Reformulation Race: How Bakery Can Keep Pace With Health‑Conscious Consumers While Meeting Taste Expectations

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 …

In partnership with

Speakers

James Slater, R&D Director - Puratos

Lydia Baines, Marketing Manager for Bakery - Puratos
12:15 13:15
( Your local time: - )

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

Speakers

Yoni Herst, Key Account Manager - Limagrain Ingredients

Delphine Morlat, Marketing Analyst - Limagrain Ingredients
12:15 13:15
( Your local time: - )

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
12:15 13:15
( Your local time: - )

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

Speakers

Sebastian Stoklosa, Technical Sales - Ulrick & Short

Alex Batty, Technical Sales - Ulrick & Short
12:15 13:15
( Your local time: - )

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
12:15 13:15
( Your local time: - )

Lower Your Carbon Footprint with Regenerative Palm Oil

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 …

In partnership with

Speakers

Manuel Davila, Managing Director - Daabon Europe and UK
13:45 14:45
( Your local time: - )

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

Speakers

Janne Prawitt, Scientific director Health & Nutrition - Rousselot

An Maris, Business Development Manager Health & Nutrition - Rousselot
13:45 14:45
( Your local time: - )

The Reformulation Race: How Bakery Can Keep Pace With Health‑Conscious Consumers While Meeting Taste Expectations

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 …

In partnership with

Speakers

James Slater, R&D Director - Puratos

Lydia Baines, Marketing Manager for Bakery - Puratos
13:45 14:45
( Your local time: - )

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

Speakers

Yoni Herst, Key Account Manager - Limagrain Ingredients

Delphine Morlat, Marketing Analyst - Limagrain Ingredients
13:45 14:45
( Your local time: - )

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
13:45 14:45
( Your local time: - )

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

Speakers

Sebastian Stoklosa, Technical Sales - Ulrick & Short

Alex Batty, Technical Sales - Ulrick & Short
13:45 14:45
( Your local time: - )

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

Speakers

Phil Spratt, Product and Ingredient Development Team Lead - Campden BRI

Nina Spencer, Global Sales Manager - Campden BRI
13:45 14:45
( Your local time: - )

Lower Your Carbon Footprint with Regenerative Palm Oil

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 …

In partnership with

Speakers

Manuel Davila, Managing Director - Daabon Europe and UK
13:45 14:45
( Your local time: - )

Clean Label Botanical Innovation for Active & Metabolic Nutrition

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 partnership with

Insights and Trends Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- Insights and Trends
09:45 10:15
( Your local time: - )

Policy-Driven Reformulation: Aligning Taste, Wellness and the Planet

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, Chief Executive - Institute of Food Science & Technology (IFST)

Speakers

Sharon Morey, Regulatory Affairs Manager - Campden BRI

Peter Scarborough, Professor of Population Health - University of Oxford
- Insights and Trends
10:15 10:45
( Your local time: - )

Ingredients to Impact: Industry Reformulation for Better Health and Sustainability

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, Head of Membership and Training - Campden BRI

Speakers

Joanne Lunn, Partner & Senior Ethics and Sustainability Manager - Waitrose

Lauren Woodley, Head of Nutrition and Sensory Science - Nomad Foods

Konstantina Karagkika, Senior Director Scientific and Regulatory Affairs - The Coca Cola Company

Nilla Hjort, Head of Regulatory Affairs, Europe - Kraft Heinz
- Insights and Trends
11:00 12:00
( Your local time: - )

Indulgence vs. Wellness: Functional Food and the New Conscious Consumer

Mainstream food culture is being shaped by the blend of food and nutrition.

Speakers

Zbigniew Lewicki, Global R&D Head - The Magnum Ice Cream Company

Richard Wilkinson, Manging Director - NEOH

Rachael McInnis, F&B Innovation Manager - Ole & Steen
- Insights and Trends
14:50 15:50
( Your local time: - )

The Ingredient Revolution: Trends and Tech Shaping Tomorrow’s NPD

From precision fermentation to next-gen sweeteners and functional fibres, ingredient innovation is accelerating faster than ever.

Chairperson

Steve Osborn, Food Technology Scout and Commercial Development Director - The Aurora Ceres Partnership

Speakers

Alberto Prado, Former Vice President, Global Head of R&D Digital & Partnerships - Unilever

Tim Ingmire, Vice President, Global Innovation & New Technology - pladis Global

Louisa Brunt, Senior Nutritionist - Marks & Spencer

Jonathan Hughes, Co-ordinator, Open Innovation Forum, - Institute for Manufacturing, University of Cambridge

The Future of Positive Nutrition Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- Personalised Nutrition: Evidence, Application and Limits
09:45 10:05
( Your local time: - )

What’s Possible Now — and What the Future Holds for Personalised Nutrition

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, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy

Speakers

Baukje de Roos, Professor of Nutrition, Rowett Institute and Interim Board Director and Chair - University of Aberdeen and NuGO (European Nutrigenonics Organisation)
- Personalised Nutrition: Evidence, Application and Limits
10:05 10:45
( Your local time: - )

Panel Discussion: Personalised Nutrition in Practice
Chairperson

Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy

Speakers

Sarah Berry, Scientific / Research Lead, PREDICT - ZOE Ltd

Rachel Clarkson, Founder + Registered Dietitian - The DNA Dietitian

Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London

Mariëtte Abrahams, Founder & CEO - Qina
- Sports & Active Nutrition – Where Performance Meets Clean Label
11:00 11:20
( Your local time: - )

Inside the Evolution of Sports Nutrition

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, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London

Speakers

Claudia Mucciardi, Vice Chair and Director of Regulatory and Quality Compliance for EMEA - ESSNA and Nutrabolt
- Sports & Active Nutrition – Where Performance Meets Clean Label
11:20 12:00
( Your local time: - )

Clean or Cancelled - Evidence, Ethics, and Ingredient Intelligence

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, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London

Speakers

Phil Beard, Lead Educator - Viridian Nutrition

Rob Hobson, Nutritionist - Registered Nutritionist
- The Future for Women’s Health
14:50 15:10
( Your local time: - )

What’s Next for Women’s Health Nutrition? Science, Trust, and the Road to Scalable Growth

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, Nutrition Scientist and Visiting Lecturer - King’s College London

Speakers

Lina Chan, Director of Women’s Health - Holland and Barrett
- The Future for Women’s Health
15:10 15:30
( Your local time: - )

Prioritising Her Health: Advancing Women’s Health Through Science Led Innovation

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 …

In partnership with

Chairperson

Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London

Speakers

Laura Collins, R&D Director - Kerry
- The Future for Women’s Health
15:30 15:50
( Your local time: - )

Lightning Talks: Women’s Health — Developments in Science, Ingredients and Consumer Demand

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 …

In partnership with

Chairperson

Alex Ruani, Chief Science Educator; Doctoral Researcher - The Health Sciences Academy; University College London

Speakers

Tom Evans, Innovation Manager - HBI Eurocaps

Emma Wightman, Director of Nutrition Trials - Northumbria (NUTRAN), Northumbria University

The Flavour and Colour Lab

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

- Clean Label, Bold Taste: Natural Flavour and Colour Innovation
09:45 10:00
( Your local time: - )

Microbes as Makers: Fermentation for Natural Flavour and Clean-Label Impact

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 …
- Clean Label, Bold Taste: Natural Flavour and Colour Innovation
10:00 10:15
( Your local time: - )

Natural Colour Done Right: Performance, Compliance and Shelf Impact

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 …
- Clean Label, Bold Taste: Natural Flavour and Colour Innovation
10:15 10:45
( Your local time: - )

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, Co-founder & Creative Director - symplicity.®

Emily Anderson, NPD Manager - Cooplands
- Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
11:00 11:15
( Your local time: - )

The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations

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. …

Speakers

Rebecca Ford, Associate Professor in Sensory and Consumer Science - University of Nottingham
- Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
11:15 11:35
( Your local time: - )

The Psychology of Indulgence: Designing Functional Foods People Actually Crave

Unpack how colour and flavour trigger emotional and sensory cues that make functional food and drink feel indulgent.

Speakers

Chris Lukehurst, Consumer Psychologist - The Marketing Clinic
- Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
11:35 12:00
( Your local time: - )

Making Functional Indulgence Work in Market

This session explores how food and drink brands balance indulgence and functionality when flavour and colour are under pressure from reformulation.

Speakers

Sally Lawrence, Managing Director - Oppo Ice Cream

James Campbell, Director of Product Information - Sainsbury's
- The Flavour and Colour Lab
16:00 16:45
( Your local time: - )

Disrupting the Senses: The Future of Sensory Branding

Bompas & Parr will take guests on a journey into the polysensory universe.

Speakers

Pablo Britton, Senior Development Chef

Tastes of Better

09:45 10:45
( Your local time: - )

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
11:00 12:00
( Your local time: - )

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
12:15 13:15
( Your local time: - )

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
14:50 15:50
( Your local time: - )

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

NPD Discovery Roundtables

12:15 13:15
( Your local time: - )

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
12:15 13:15
( Your local time: - )

The Reformulation Race: How Bakery Can Keep Pace With Health‑Conscious Consumers While Meeting Taste Expectations

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 …

In partnership with

Speakers

James Slater, R&D Director - Puratos

Lydia Baines, Marketing Manager for Bakery - Puratos
12:15 13:15
( Your local time: - )

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

Speakers

Yoni Herst, Key Account Manager - Limagrain Ingredients

Delphine Morlat, Marketing Analyst - Limagrain Ingredients
12:15 13:15
( Your local time: - )

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
12:15 13:15
( Your local time: - )

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

Speakers

Sebastian Stoklosa, Technical Sales - Ulrick & Short

Alex Batty, Technical Sales - Ulrick & Short
12:15 13:15
( Your local time: - )

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
12:15 13:15
( Your local time: - )

Beyond Claims: Translating consumer associations into functional success

In a landscape where EFSA 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 l …

In partnership with

Speakers

Aude Dubois, Head of NPD & IPM Europe - AGRANA Fruit

Anaelle Martin, New Product Developer - AGRANA Fruit

Matteo Quere, Junior New Product Developer Food Service - AGRANA Fruit
13:45 14:45
( Your local time: - )

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

Speakers

Janne Prawitt, Scientific director Health & Nutrition - Rousselot

An Maris, Business Development Manager Health & Nutrition - Rousselot
13:45 14:45
( Your local time: - )

The Reformulation Race: How Bakery Can Keep Pace With Health‑Conscious Consumers While Meeting Taste Expectations

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 …

In partnership with

Speakers

James Slater, R&D Director - Puratos

Lydia Baines, Marketing Manager for Bakery - Puratos
13:45 14:45
( Your local time: - )

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

Speakers

Yoni Herst, Key Account Manager - Limagrain Ingredients

Delphine Morlat, Marketing Analyst - Limagrain Ingredients
13:45 14:45
( Your local time: - )

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
13:45 14:45
( Your local time: - )

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

Speakers

Sebastian Stoklosa, Technical Sales - Ulrick & Short

Alex Batty, Technical Sales - Ulrick & Short
13:45 14:45
( Your local time: - )

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

Speakers

Phil Spratt, Product and Ingredient Development Team Lead - Campden BRI

Nina Spencer, Global Sales Manager - Campden BRI
13:45 14:45
( Your local time: - )

Clean Label Botanical Innovation for Active & Metabolic Nutrition

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 partnership with
13:45 14:45
( Your local time: - )

Beyond Claims: Translating consumer associations into functional success

In a landscape where EFSA 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 l …

In partnership with

Speakers

Aude Dubois, Head of NPD & IPM Europe - AGRANA Fruit

Anaelle Martin, New Product Developer - AGRANA Fruit

Matteo Quere, Junior New Product Developer Food Service - AGRANA Fruit

Food Matters Live London

3-4 June | Olympia, International Convention Centre

Apply to attend

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London Programme

Welcome to the programme for Food Matters Live in London

Opening Perspectives

Trends that are changing how and what we eat

The AI Advantage: Your strategic partner in food & innovation

Annie Gray

Elise Malandain

Alberto Prado

Website Search

Wishlist

London Programme

Welcome to the programme for Food Matters Live in London

Opening Perspectives

Trends that are changing how and what we eat

The AI Advantage: Your strategic partner in food & innovation

Annie Gray

Elise Malandain

Alberto Prado

Share

Website Search

Wishlist