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Join us for a dynamic session focused on the next big trends in industry and how they are shaping the future of product development and category evolution.
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Ireland’s dairy industry is globally recognised for its quality, sustainability, and innovation. However, evolving consumer preferences, new regulations and market opportunities are reshaping the land …
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GLP-1 is changing how people experience hunger, satisfaction, and food itself. This session explores the shifting consumption needs of GLP-1 users—how their eating patterns, preferences, and prioritie …
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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, ingredient list simplicity, and even cost. After a brief introduction, topics for discussion will include how we can make better ingredient choices through functionality assessment, incorporating sensory science to guide product development, and methods for better designing new products for manufacture through pilot testing.
In partnership with
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Discover how Osapiens helps businesses cut through the complexity of EUDR compliance. Drawing on experience and data from working with more than 700 enterprise customers, their solution is built to meet even the most technical EUDR requirements.
With a strong background in supporting supply-chain-intensive food and pharma companies, Osapiens has created a rapid network effect across the food value chain.
Representing over 75% of the total active software market globally, the Osapiens team will be on hand to discuss your business scenario and share practical guidance.
In partnership with
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Discover how Kerry’s chef & technical teams create standout savoury taste through unique ingredients, local insight, and culinary craft.In partnership with
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As consumer interest in health and wellness surges, the functional food market is experiencing rapid growth. This session will explore key opportunities and emerging trends for NPD in functional nutri …
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The phrase “fibre is the new protein” captures the growing recognition of fibre as the next big focus in nutrition—and rightly so. Fibre plays a crucial role in supporting digestive health, regulating blood sugar and cholesterol levels, and reducing the risk of cardiovascular disease and colon cancer. Yet, with nine out of ten people in Ireland failing to meet their daily fibre requirements, there is a clear need for more targeted and effective action to boost intake.
This session will bring together nutrition and food experts to explore the challenges and opportunities in improving fibre consumption across Ireland—and to discuss how we can engage with the new fibre trend responsibly, using an evidence-based approach..
In partnership with
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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, ingredient list simplicity, and even cost. After a brief introduction, topics for discussion will include how we can make better ingredient choices through functionality assessment, incorporating sensory science to guide product development, and methods for better designing new products for manufacture through pilot testing.
In partnership with
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Discover how Osapiens helps businesses cut through the complexity of EUDR compliance. Drawing on experience and data from working with more than 700 enterprise customers, their solution is built to meet even the most technical EUDR requirements.
With a strong background in supporting supply-chain-intensive food and pharma companies, Osapiens has created a rapid network effect across the food value chain.
Representing over 75% of the total active software market globally, the Osapiens team will be on hand to discuss your business scenario and share practical guidance.
In partnership with
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Discover how Kerry’s chef & technical teams create standout savoury taste through unique ingredients, local insight, and culinary craft.In partnership with
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The food industry continues to rapidly evolve to meet consumer expectations for plant-based, hybrid, and alternative proteins. This session will explore the latest advances in sustainable protein inno …In partnership with
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This session will unite culinary experts and food experts to delve into the latest culinary food trends and flavours and what they mean for new product development.