NPD Discovery Table Talk Programme
Food Matters Live roundtables give you the opportunity to delve into a topic focused on a pressing issue specific to your business. Discuss solutions tailored to your needs with industry experts and other premium food businesses in an impartial, intimate setting. Explore the roundtables taking place in Manchester below.
Session highlights
Tuesday 13th May
12:30 – 13.15
Supporting your functional food development
- Discover how Azelis supports customers in their development projects through technical expertise, market knowledge and range of products.
Alie Coppolella, Market Manager, Azelis
Joe Yeates, Business Manager, Azelis
12:30 – 13.15
Smart snacking for a happy gut: science of nourishing your microbiome
- Discover how cutting-edge ingredient innovations can help you meet evolving consumer demands without compromising on taste.
Dr. Alexander Smerz, Head of Business Unit Taste, Döhler Group
Yilmaz Guney, Global Category Manager, Döhler Group
12:30 – 13.15
Unlocking Fibre Potential: Innovate with LifyWheat, a wheat flour with 10 times more fibre
Discover how LifyWheat—a next-generation wheat flour and flake naturally rich in resistant starch—can help you meet growing consumer demand for gut health, better blood sugar control, and high-fibre products.
Taste real-life applications like bakery items and cereal bars, and learn how to:
Easily enrich everyday products like breads, biscuits, pizzas and pastas
Tap into the fibre trend with a clean-label solution that keeps texture and flavour intact
Support functional claims for digestive health and glycaemic response
Create innovation your customers will feel good about eating
Whether you’re working on reformulation, clean-label upgrades, or gut-friendly NPD, this session offers practical solutions to apply to your NPD
Yoni Herst, Key Account Manager, Limagrain Ingredients
Anne Lionnet, Head of New Business, Limagrain Ingredients
Andrew Wiseman, Strategy Director, Mustard Research
12:30 – 13.15
Formulating for HFSS compliance
The UK Government Nutrient Profiling Model underpins current and upcoming HFSS regulations and provides a framework to guide healthy product innovation and the nutritional improvement of existing products. In this roundtable, we’ll drill into the details of the nutrient profiling model and cover the key elements of the HFSS regulations. We will explore approaches to achieve non-HFSS status for the different regulated food categories, sharing case studies and insights, and will discuss how definitions of HFSS may evolve in future.
Lauren Woodley, Head of Nutrition and Sensory Science, Foods Europe Ltd
14:00 – 14:45
Supporting your functional food development
Discover how Azelis supports customers in their development projects through technical expertise, market knowledge and range of products.
Alie Coppolella, Market Manager, Azelis
Joe Yeates, Business Manager, Azelis
14:00 – 14:45
Innovative taste solutions to address market challenges: From cocoa reduction to sugar reduction in food applications
Katharina Mahnken, Global Product Manager Taste, Döhler Group
Yilmaz Guney, Global Category Manager, Döhler Group
14:00 – 14:45
Unlocking Fibre Potential: Innovate with LifyWheat, a wheat flour with 10 times more fibre
Discover how LifyWheat—a next-generation wheat flour and flake naturally rich in resistant starch—can help you meet growing consumer demand for gut health, better blood sugar control, and high-fibre products.
Taste real-life applications like bakery items and cereal bars, and learn how to:
Easily enrich everyday products like breads, biscuits, pizzas and pastas
Tap into the fibre trend with a clean-label solution that keeps texture and flavour intact
Support functional claims for digestive health and glycaemic response
Create innovation your customers will feel good about eating
Whether you’re working on reformulation, clean-label upgrades, or gut-friendly NPD, this session offers practical solutions to apply to your NPD
Yoni Herst, Key Account Manager, Limagrain Ingredients
Anne Lionnet, Head of New Business, Limagrain Ingredients
14:00 – 14:45
Taste, Trust, and Timing: The New Rules of Functional Food Development
Navigating consumer expectations while staying ahead of trends.
Andrew Wiseman, Strategy Director, Mustard Research
14:00 – 14:45
Effective collaboration between industry and academia
Mita Lad, Business Partnerships Manager, University of Nottingham
Wednesday 14th May
12:15 – 13:00
Smart snacking for a happy gut: science of nourishing your microbiome
Dr. Alexander Smerz, Head of Business Unit Taste, Döhler Group
Yilmaz Guney, Global Category Manager, Döhler Group
12:15 – 13:00
Unlocking Fibre Potential: Innovate with LifyWheat, a wheat flour with 10 times more fibre
Discover how LifyWheat—a next-generation wheat flour and flake naturally rich in resistant starch—can help you meet growing consumer demand for gut health, better blood sugar control, and high-fibre products.
Taste real-life applications like bakery items and cereal bars, and learn how to:
Easily enrich everyday products like breads, biscuits, pizzas and pastas
Tap into the fibre trend with a clean-label solution that keeps texture and flavour intact
Support functional claims for digestive health and glycaemic response
Create innovation your customers will feel good about eating
Whether you’re working on reformulation, clean-label upgrades, or gut-friendly NPD, this session offers practical solutions to apply to your NPD
Yoni Herst, Key Account Manager, Limagrain Ingredients
Anne Lionnet, Head of New Business, Limagrain Ingredients
12:15 – 13:00
Taste, trust and timing: the new rules of functional food development
Navigating consumer expectations while staying ahead of trends
Gareth Hodgson, Director, Mustard Researtch
13:45-14:30
Taste, trust and timing: the new rules of functional food development
Navigating consumer expectations while staying ahead of trends
Gareth Hodgson, Director, Mustard Researtch
13:45 – 14:30
Innovative taste solutions to address market challenges: From cocoa reduction to sugar reduction in food applications
Katharina Mahnken, Global Product Manager Taste, Döhler Group
Yilmaz Guney, Global Category Manager, Döhler Group
13:45 – 14:30
Formulation for HFSS compliance
The UK Government Nutrient Profiling Model underpins current and upcoming HFSS regulations and provides a framework to guide healthy product innovation and the nutritional improvement of existing products. In this roundtable, we’ll drill into the details of the nutrient profiling model and cover the key elements of the HFSS regulations. We will explore approaches to achieve non-HFSS status for the different regulated food categories, sharing case studies and insights, and will discuss how definitions of HFSS may evolve in future.
Lauren Woodley, Head of Nutrition and Sensory Science, Nomad Foods Europe Ltd
13:45 – 14:30
Effective collaboration between industry and academia
Mita Lad, Business Partnerships Manager, University of Nottingham
13:45 – 14:30
Unlocking fibre potential: innovate with LifyWheat, a wheat flour with 10 times more fibre
Discover how LifyWheat—a next-generation wheat flour and flake naturally rich in resistant starch—can help you meet growing consumer demand for gut health, better blood sugar control, and high-fibre products.
Taste real-life applications like bakery items and cereal bars, and learn how to:
Easily enrich everyday products like breads, biscuits, pizzas and pastas
Tap into the fibre trend with a clean-label solution that keeps texture and flavour intact
Support functional claims for digestive health and glycaemic response
Create innovation your customers will feel good about eating
Whether you’re working on reformulation, clean-label upgrades, or gut-friendly NPD, this session offers practical solutions to apply to your NPD
Yoni Herst, Key Account Manager, Limagrain Ingredients
Anne Lionnet, Head of New Business, Limagrain Ingredients
NPD Discovery Table Talk Themes
Food Innovation
- Innovative ingredients for food innovation – formulation focus (cross category)
- Formulating for plant-based and hybrid proteins
- Flavours of the future
- Safety-led NPD innovation
- Allergen awareness
Sustainable Sourcing
- Sustainability in NPD – showcasing ethical and sustainable sourcing
- Sustainable sourcing for product development
- Benefiting from collaborative partnerships between academia and industry stakeholders
- Upcycling
Positive Nutrition
- Innovative ingredients for positive nutrition and nutraceuticals formulation
- Preparing for HFSS legislation in practice
- Trends and opportunities for targeting longevity and healthy ageing
- Gut/brain axis insights
Host a roundtable
A roundtable will position your business in front of an engaged, pre-qualified audience of industry peers, actively looking for solutions to help them navigate the future of food and nutrition.
Explore event locations
Food Matters Live will take place in Ascot, Manchester, and Dublin offering opportunities to gain practical information, obtain knowledge from credible case studies, and build connections within the food industry.
