Roundtable 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 at Manchester below.
Tuesday 26 November
10:30 – 11:15 and 13:45 – 14:30
Sourcing sustainable ingredients for impactful product development
Sustainable product development begins at the source—by carefully selecting ingredients that not only minimise environmental impact but also support ethical sourcing and improve public health. In this engaging roundtable, experts from Ulrick & Short will share valuable insights into strategies for sourcing sustainable ingredients, including case studies that demonstrate how clean label solutions can address key sustainability challenges. Whether you’re looking to navigate net zero targets, source sustainable ingredients, or meet the demands of today’s conscious consumers, join us to explore how innovative ingredient solutions can drive the development of products that contribute to a healthier, more sustainable food system and ultimately doing good, not harm.
Hosts:
Andy Griffiths, Technical Field Support, Ulrick & Short
Kate Lefroy, Product Innovation Scientist, Ulrick & Short
10:30 – 11:15 and 13:45 – 14:30
Formulating for active nutrition with lactose & allergen-free protein ingredients
Join Drew and Dr Seiji during this roundtable as they showcase a new ingredient for delicious-tasting flavoured protein powders, beverages, and snacks. Whether you are seeking lactose, allergen, sugar, and GMO-free options along with quality protein, this is an opportunity explore new ingredient innovation.
Hosts:
Drew John Campbell, President and Co-Founder, NiHPRO
Dr Seiji Aoyagi, Chief Science Officer, NiHPRO
10:30 – 11:15
Equipping foodservice for a plant-based future – Part 1
Catering teams are under pressure to deliver plant-based menu options more than ever before. But how can they respond to this demand without diners going elsewhere? At this roundtable we will explore what caterers need in terms of support, advice, education and networks, and inform the development of Humane Society UK’s Forward Food plant-based training programme for foodservice professionals.
Host: Joanna Randall, Senior Manager, Farmed Animal Campaigns, Humane Society International UK
10:30 – 11:15 and 13:45 – 14:30
A Balanced Plant-Based Plate
Presenting: Parched Peas on Toast with Beetroot and Walnut Cream
Chef Jenny Chandler will demonstrate and talk through the principles that Humane Society International UK use in their Forward Food training workshops for chefs and catering professionals. This session will focus on the principles of taste, texture, nutrition, seasonality and provenance with the aim of getting more plants on plates.
Host: Jenny Chandler, Workshop Chef for the Forward Food Campaign, Humane Society International UK
13:45 – 14:30
Equipping foodservice for a plant-based future – Part 2
Catering teams are under pressure to deliver plant-based menu options more than ever before. But how can they respond to this demand without diners going elsewhere? At this roundtable we will explore strategies for customer engagement around plant-based, sustainable menus, and discuss innovative plant-based menu ideas.
Host: Joanna Randall, Senior Manager, Farmed Animal Campaigns, Humane Society International UK
13:45 – 14:30
Sports and active nutrition: Navigating the policy, political and regulatory landscape
As a new policy cycle begins in the EU, this roundtable will delve into the challenges and opportunities that lie ahead for the sports and active nutrition sector. Food and nutrition and sustainability expert, Laura Contin from the European Specialist Sports Nutrition Alliance (ESSNA), the leading European trade body for sports and active nutrition products, will provide a round-up of the most important policy and regulatory initiatives impacting the industry over the past 5 years and will discuss what sports foods businesses should expect for the next 5 years based on the new policy priorities.
Wednesday 27 November
10:45 – 11:30 and 13:45 – 14:30
Sourcing sustainable ingredients for impactful product development
Sustainable product development begins at the source—by carefully selecting ingredients that not only minimise environmental impact but also support ethical sourcing and improve public health. In this engaging roundtable, experts from Ulrick & Short will share valuable insights into strategies for sourcing sustainable ingredients, including case studies that demonstrate how clean label solutions can address key sustainability challenges. Whether you’re looking to navigate net zero targets, source sustainable ingredients, or meet the demands of today’s conscious consumers, join us to explore how innovative ingredient solutions can drive the development of products that contribute to a healthier, more sustainable food system and ultimately doing good, not harm.
Hosts:
Andy Griffiths, Technical Field Support, Ulrick & Short
Kate Lefroy, Product Innovation Scientist, Ulrick & Short
10:45 – 11:30 and 13:45 – 14:30
Formulating for active nutrition with lactose & allergen-free protein ingredients
Join Drew and Dr Seiji during this roundtable as they showcase a new ingredient for delicious-tasting flavoured protein powders, beverages, and snacks. Whether you are seeking lactose, allergen, sugar, and GMO-free options along with quality protein, this is an opportunity explore new ingredient innovation.
Hosts:
Drew John Campbell, President and Co-Founder, NiHPRO
Dr Seiji Aoyagi, Chief Science Officer, NiHPRO
10:45 – 11:30
Equipping foodservice for a plant-based future – Part 1
Catering teams are under pressure to deliver plant-based menu options more than ever before. But how can they respond to this demand without diners going elsewhere? At this roundtable we will explore what caterers need in terms of support, advice, education and networks, and inform the development of Humane Society UK’s Forward Food plant-based training programme for foodservice professionals.
Host: Joanna Randall, Senior Manager, Farmed Animal Campaigns, Humane Society International UK
10:45 – 11:30 and 13:45 – 14:30
A Balanced Plant-Based Plate
Presenting: Parched Peas on Toast with Beetroot and Walnut Cream
Chef Jenny Chandler will demonstrate and talk through the principles that Humane Society International UK use in their Forward Food training workshops for chefs and catering professionals. This session will focus on the principles of taste, texture, nutrition, seasonality and provenance with the aim of getting more plants on plates.
Host: Jenny Chandler, Workshop Chef for the Forward Food Campaign, Humane Society International UK
13:45 – 14:30
Equipping foodservice for a plant-based future – Part 2
Catering teams are under pressure to deliver plant-based menu options more than ever before. But how can they respond to this demand without diners going elsewhere? At this roundtable we will explore strategies for customer engagement around plant-based, sustainable menus, and discuss innovative plant-based menu ideas.
Host: Joanna Randall, Senior Manager, Farmed Animal Campaigns, Humane Society International UK
Roundtable themes
Food Innovation
Scale-up solutions
NPD and technical support
Allergy and free-from
Regulatory and compliance support
Culinary insights
Nutrition and health claims
Sustainable Sourcing
Ingredient innovation
Traceability and transparency
Responsible sourcing in practice
Regulation and compliance
Science-based targets in managing emissions
Working collectively in regenerative agriculture
Positive Nutrition
Sports and active nutrition
Mood and cognition
Ultra-processed foods
Reproduction and women’s health
Digestion and gut health
Cardiovascular health
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.
