Main stage programme

The main stages at Food Matters Live will give you access to a wealth of knowledge across food innovation insights and trends, sustainable sourcing and positive nutrition. Discover influential speakers who will share thought-leadership, key insights and best practice through keynote talks, inspiring panel discussions and ground-breaking case studies. Explore the full programme below and select the sessions that are going to help you navigate towards your strategy goals.

Please note: Welcome refreshments, lunch and drinks will be provided at each day of the event.

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  • 26th November

  • 27th November


  • Paul Gately Professor of Exercise and Obesity, Leeds Beckett University; CEO, More Life
    Positive Nutrition

  • Ed Ayton Sustainability & Ethics Advisor, Abel and Cole
    Sustainable Sourcing

  • At the heart of every innovative ingredient or product is a consumer connection. The better understanding you have of what consumers are looking for, the better you will be able to tap into those needs and create a market leader. This forward-looking and insightful panel will delve into the consumer trends driving the nutrition market, anticipating the consumer priorities and ‘must haves’ which will propel the industry into 2025, and beyond.

    Natalie Rouse Nutritional Researcher and PhD Candidate, University of Swansea
    Bertel Haugen Head of Innovation and Sustainability, Rude Health
    Adele Costabile Professor of Clinical Nutrition and Microbiome, University of Roehampton
    Dr Emily Prpa Company Nutritionist and Science Manager, Yakult
    Moderator: Paul Gately Professor of Exercise and Obesity, Leeds Beckett University; CEO, More Life
    Positive Nutrition

  • This session delves deep into the real-world obstacles and prospects surrounding incorporating regenerative food into the food service supply chain. By bringing together industry leaders and sustainability champions, the session aims to foster an exchange of ideas, experiences, and best practices that can pave the way for a more sustainable and resilient future in the food industry. Attendees can expect to gain valuable insights and actionable strategies from this engaging discussion that could drive positive change and encourage greater adoption of regenerative practices across the food service sector.

    09:30 - 10:00 - Exploring how to spearhead regenerative systems in collaboration with commercial partners
    Dr Vincent Walsh     Founder, RegenFarmCo
    10:00 - 10:30 - Fireside chat: Exploring the intricate interplay between regenerative agriculture, commercial food operations and sustainable sourcing Jonathan Davies Managing Director, Levy
    Hattie Park Head of Sustainability, The All England Lawn Tennis Club
    Moderator: Dr Vincent Walsh Founder, RegenFarmCo
    Sustainable Sourcing

  • 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.

    View the full roundtable programme here.
    Positive Nutrition
    Sustainable Sourcing

  • Regenerative farming practice is as old as time, and is a crucial solution to the food industry’s environmental goals. Whilst it is a win for the environment, adoption across the globe has been slow due to a number of technical, economic and cultural barriers. In this session, we’ll explore industry’s role in scaling up regenerative agriculture and how to address some of these technical barriers.

    11:25 – 12:00 Understanding industry’s role in championing regenerative agriculture
    Mark Varney Head of Fair to Nature, RSPB
    Dr. Matt Hutcheson Industry Solutions Officer, SAI Platforms
    Moderator: Ed Ayton Sustainability & Ethics Advisor, Abel and Cole

    12:00 – 12:30 Fireside Chat: Regenerative agriculture in partnership
    Andrew Voysey     Chief Impact Officer, Soil Capital
    Luc Beerens Global Sustainable Sourcing Director, Mars Incorporated
    Moderator: Ed Ayton Sustainability & Ethics Advisor, Abel and Cole
    Sustainable Sourcing

  • As lifespans increase, so too does the percentage of our lives experts expect us to spend in poor health. This session will examine how our understanding of the role of nutrition in ageing is developing, as well as the ways in which foods can be developed and fortified to provide positive nutrition in later life.

    11:25 - 11:50 - Understanding how nutritional science and the gut-skin axis can support healthy ageing
    Jelena Vulevic     CEO and Co-Founder, veMico Ltd
    11:50 - 12:15 - Exploring the evidence-base for the Nordic diet in supporting healthy ageing
    Dr Tanja Harrison     Registered Nutritionist, Regional Representative for the North-West, Association for Nutrition and Founder, The Menopause Larder
    12:15 - 12:20 - Q&A session
    Positive Nutrition

  • Drew John Campbell Founder, NiHPRO
    Dr Seiji Aoyagi Chief Science Officer, NiHPRO
    Positive Nutrition

  • Dr. Mohammed Hamoud Senior Consultant at the Culinary Arts Commission, Ministry of Culture, Saudi Arabia
    Positive Nutrition
    Sustainable Sourcing

  • 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.

    View the full roundtable programme here.
    Positive Nutrition
    Sustainable Sourcing

  • Consumer pursuit of healthy lifestyles is increasing and, with Gen Z being dubbed ‘Generation Active’, it’s little wonder that the sports and active nutrition market looks set to continue to expand at a CAGR or 7.5% from 2024 to 2030. From new ingredients to scientific insight, this session will bring you up to speed on how this fast-paced market is evolving.

    14:40 - 15:00 - Examining the science at the intersection of sports and personalised nutrition
    Rob Hobson     Registered Nutritionist
    15:00 - 15:20 - How are consumer trends shaping the current sports nutrition market?
    Gareth Powell     Research and Development Manager, Applied Nutrition
    15:20 - 15:40 - Optimising performance nutrition: considerations for female athletes
    Samantha Abbott     Lecturer, Nottingham Trent University; Performance Nutritionist, Loughborough Sport
    15:40 - 16:00 - Beige to brilliant: elevating clean nutrition with colour
    Emma Fielding     Marketing Communications Specialist at GNT
    Positive Nutrition

  • 14:40 – 14:55
    An overview of regulatory and policy landscape
    Chris West     Deputy Director for Research, Stockholm Environment Institute, University of York
    14:55 – 15:30 Panel: Unpicking some of the challenges in meeting the new legislation
    Nahuel Tunon     Head of Sustainable Sourcing, The Fairtrade Foundation
    Maggie FitzHerbert Senior Responsible Sourcing Manager, The Soil Association
    Moderator: Ed Ayton Sustainability & Ethics Advisor, Abel and Cole
    Sustainable Sourcing

  • An opportunity to hear from the latest developments in sustainable ingredients from across the globe.

    15:30 - 15:50 - Case study
    Dr Sarah Gaunt     Director, SPG Innovation
    15:50 - 16:10 - Case study: Investigating how exploiting stress memory can breed next generation, disease-resistant plants
    Sam Wilkinson     BBSRC Discovery Research Fellow, University of York
    16:10 - 16:30 - Q&A session
    Sustainable Sourcing

  • From memory to mood, cognitive health encompasses a wide range of elements, all of which can be influenced by nutrition. In an environment of increasing consumer awareness and engagement with health and nutrition, cognitive health is an area in which the science and opportunities continue to evolve. This session will examine the latest trends and functional ingredients shaping the market.

    16:00 - 16:20 - Nutrition for the menopausal brain
    Dr Matthew Pontifex     Lecturer in Health Sciences (Dietetics), School of Health Sciences, University of East Anglia
    16:20 - 16:40 - Clever polyphenols: examining the impact of dietary polyphenols on brain health
    Dr Catarina Rendeiro     Assistant Professor in Nutritional Sciences, University of Birmingham
    16:40 - 17:00 - The role of positive nutrition in sleep and stress
    Andy Thomas     Founder and Chief Executive, BetterYou
    Positive Nutrition

  • Dr Claire Munialo Senior Lecturer in Food Science, Harper Adams University
    Positive Nutrition

  • Raymond Obayi Researcher and Lecturer, The University of Manchester
    Sustainable Sourcing

  • 09:30 - 09:50 - Examining the science and ingredients leading the way in supplementation for women’s health and lifecycle nutrition
    Louise Payne     Regional Representative for the Midlands, Association for Nutrition and Owner, Her Nutritionist UK
    09:50 - 10:10 - What will be the next big thing for men in nutraceuticals?
    Ashley English     Head of Product Development, HTC Health
    10:10 - 10:20 - Question and answer session
    10:20 - 10:45 - Spotlight on nutrition policy
    Lewis Wallis     Regulatory Affairs Advisor, Campden BRI
    Positive Nutrition

  • 09:45 - 10:15 - Decoding the SBTi process: Aramark’s journey to validation
    Gina Camfield     Head of ESG, Aramark UK & Global Offshore
    10:15 - 10:45 - Case study: How to start the journey towards science-based targets
    Paul Irwin-Rhodes     Head of Sustainability and SHE, Greggs
    Sustainable Sourcing

  • 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.

    View the full roundtable programme here.
    Positive Nutrition
    Sustainable Sourcing

  • Chris Shearlock Sustainability Director, Europe, Thai Union
    Gina Camfield Head of ESG, Aramark UK & Global Offshore
    Paul Irwin-Rhodes Head of Sustainability and SHE, Greggs
    Moderator: Raymond Obayi Researcher and Lecturer, The University of Manchester
    Sustainable Sourcing

  • Consumer awareness of the influence of the gut microbiome on health outcomes is well established, but the science is much more complex than commonly understood. This session will equip you with the very latest findings which are shaping our understanding of this dynamic and nuanced market.

    11:45 - 12:05 - A brand perspective on the gut health trend: consumer demand and opportunities
    Jon Walsh     Co-Founder, Bio&Me
    12:05 - 12:25 - Feeding your microbes: the role of diet and probiotics on gut health
    Dr Holly Neill     Science Officer, Yakult
    12:25 - 12:45 - Exploring the pivotal role played by the gut microbiome in women’s health in the menopause: translating the science into practical application
    Clemence Cleave     Registered Nutritionist and Workplace Wellbeing Consultant, Rocket Fuel Wellbeing
    12:45 - 13:00 - Q&A session
    Positive Nutrition

  • This case study will explore lessons learned from SSP Group’s journey to reduce Scope 3 emissions across our retail and foodservice operations, operating in high-traffic environments like train stations and airports. From customer nudging to recipe and product redevelopment, we’ll explore what has worked, what hasn’t, and how these insights can be applied in your organisation.

    Meredith Ford Head of Sustainability for the UK&I Division, SSP Group
    Sustainable Sourcing

  • 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.

    View the full roundtable programme here.
    Positive Nutrition
    Sustainable Sourcing

  • As awareness grows regarding the critical role of fibre in overall health, it becomes increasingly pertinent to delve into the current state of fibre consumption and its implications. This session will provide a comprehensive exploration of the impact, challenges, and opportunities stemming from low fibre intake in the UK.

    14:40 - 15:05 - Scientific snapshot: what does the latest research into fibre and its impact on health outcomes show?
    Nicole de Wit     Food, Health and Consumer Research, Wageningen Food & Biobased Research
    15:05 - 15:30 - Mainstreaming beans in UK diets: thinking beyond the can
    Eric Holub     Professor of Plant Genetics, University of Warwick
    15:30 - 15:40 - Q&A session
    Positive Nutrition

  • 14:40 - 15:05 - Case study: Where to begin in identifying opportunities for valorisation
    Michael Adams     Head of Product Innovation, Campden BRI
    15:05 - 15:20 - Case study
    Dr Alessandro Biraglia     Associate Professor of Marketing, The University of Leeds
    15:20 - 15:30 - Progress on valorising waste streams
    Amanda Oenbring     Chief Executive Officer, Upcycled Food Association
    Sustainable Sourcing

  • An opportunity to hear from the latest developments in sustainable ingredients from across the globe

    15:30 - 16:00 - Case study of alternative sustainable protein sources - from field to fork
    Gordon McDougall     Senior Research Scientist, Head of Plant Biochemistry and Food Quality Group, James Hutton Institute
    16:00 - 16:15 - Q&A session
    Sustainable Sourcing

  • Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing. With increasing backlash against UPFs targeting the sector, plant-based doesn’t always carry the allure it once did. Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market?

    Indy Kaur Founder, Plant Futures
    Professor Alexandra Johnstone Rowett Research Institute of Nutrition and Health, University of Aberdeen
    Dr Marjolijn Bragt Programme Manager - Nutrition for Optimal Health, Wageningen Food and Biobased Research
    Emer Lowry Partner & Sustainability & Ethics Specialist, Health, Waitrose
    Moderator: Dr Claire Munialo Senior Lecturer in Food Science, Harper Adams University
    Positive Nutrition


Explore roundtables

All attendees can access roundtable sessions at Food Matters Live to discuss pressing issues in ingredient innovation, regenerative agriculture, navigating regulations and more, and discover solutions with an intimate group of industry leaders.

Roundtables

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