Food Matters Live Rotterdam programme
The programme at Food Matters Live will give you access to a wealth of knowledge across Tastes of Better showcases, food innovation Insights and Trends, The Future of Positive Nutrition and NPD Discovery Table Talks. 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
Rotterdam
08:15 - 08:50
Insights and Trends
Registration
08:15 - 08:50
Insights and Trends
Registration
08:50 - 09:00
Insights and Trends
Chair’s welcome to Food Matters Live in Rotterdam
08:50 - 09:00
Insights and Trends
Chair’s welcome to Food Matters Live in Rotterdam
09:00 - 09:30
Insights and Trends
Opening executive interview
09:00 - 09:30
Insights and Trends
Opening executive interview
09:30 - 09:40
Insights and Trends
Partner welcome panel
Meet the Food Matters Live lead partners during this introductory session where they will provide a flavour of what’s to come in their technical innovative ingredients showcase sessions. Sharing some of the key trends, insights, categories and themes they’ll be addressing throughout the day, the partners explain why they have chosen to focus on those specific areas.
09:30 - 09:40
Insights and Trends
Partner welcome panel
Meet the Food Matters Live lead partners during this introductory session where they will provide a flavour of what’s to come in their technical innovative ingredients showcase sessions. Sharing some of the key trends, insights, categories and themes they’ll be addressing throughout the day, the partners explain why they have chosen to focus on those specific areas.
09:45 - 09:50
Insights and Trends
Chair’s welcome to Insights and Trends
09:45 - 09:50
Insights and Trends
Chair’s welcome to Insights and Trends
09:45 - 09:50
The Future of Positive Nutrition
Chair's welcome to the Future of Positive Nutrition
09:45 - 09:50
The Future of Positive Nutrition
Chair's welcome to the Future of Positive Nutrition
09:50 - 10:45
Insights and Trends
Food trends 2030: driving sustainable innovation through mega trends
What are the latest trends currently driving sustainable innovation? How are different stakeholders collaborating to meet consumer demand for sustainable and healthier products while maintaining profitability? How are shifts in consumer behaviour and motivations shaping these trends? Who is driving the rising demand for global flavours and how are their preferences shaping innovation in new products?
09:50 - 10:05 - The next wave: market growth and innovation driven by key food trends
Lu Ann Williams, Co-founder and Global SVP Research, Innova Market Insights
10:05 - 10:45 - Panel discussion
Volkert Engelsman
Chair
Robin Food Coalition
Cees-Jan Adema
Director General
FNLI (Federation of the Dutch Food Industry)
Lu Ann Williams
Co-founder and Global SVP Research
Innova Market Insights
Marjolein Brasz
CEO
Foodvalley
Arnaud de Beukelaer
Board Member, Fevia (Federation of the Belgium Food Industry)
Managing Director & Co-founder, Flavence
09:50 - 10:45
Insights and Trends
Elevating health and sustainability
How is the food industry responding to the cost-of-living crisis and the shift in consumer dining preferences? What are the opportunities and challenges in designing affordable, nutritious, indulgent products that are ethically sourced? How can emerging technology and data insights be leveraged to improve the sustainability and nutritional value of new menus? What impact is HFSS and other upcoming regulations having on future product and menu development? How can collaboration across the supply chain help reduce costs and ensure the scalability of healthy, sustainable food solutions for mainstream consumers?
09:50 - 10:05 - Spotlight presentation
10:05 - 10:45 - Panel discussion
09:50 - 10:45
The Future of Positive Nutrition
Cutting-edge ingredients for healthy ageing and longevity: bridging science and nutrition
What breakthroughs in nutritional science are creating opportunities to support the consumer’s quest for a longer health span? What are the latest nutrition strategies to protect bone and joint health across the lifespan? How can bioactive compounds in new ingredients support cognitive health and prevent age-related cognitive decline? How can existing food products be reformulated to enhance their nutrient density and also tailored to meet the specific dietary needs of older adults?
09:50 - 10:05 - Spotlight presentation
10:05 - 10:20 - Nutritional strategies to support bone health in older adults
Dr Inge Groenendijk Postdoctoral Researcher, Wageningen University & Research
10:20 - 10:35 - Spotlight presentation
10:35 - 10:45 - Q&A Session
09:50 - 10:45
The Future of Positive Nutrition
Navigating the GLP-1 market: it’s impact on the future of positive nutrition
How are GLP-1 medications impacting consumer eating habits, portion sizes and demand for specific food categories? What challenges and opportunities exist for the food industry in adapting to the growing market of consumers with reduced appetites and changing eating habits? How can reformulation enhance the nutritional profile of products to support weight management?
09:50 - 10:05 - Spotlight presentation
10:05 - 10:20 - Shaping the future of GLP-1 nutrition with collagen-based solutions
Dr Catarina Ferreira da Silva Science Integration Manager, Rousselot
10:20 - 10:35 - Spotlight presentation
10:35 - 10:45 - Q&A Session
11:00 - 12:00
NPD Discovery Table Talks
Roundtable discussions
These roundtable discussions offer practical, solution-oriented insights. Key themes include innovative ingredients, formulation expertise and guidance, cutting-edge technology patents, sustainable sourcing practices, investment, regulation and cross-sector industry collaboration. View NPD Table Talk Highlights.
Collagen as a hero ingredient for GLP-1 formulations
Front of pack nutrition labelling across Europe: disharmony, debates and reflections on implementation
Lauren Woodley Head of Nutrition and Sensory Science, Nomad Foods
11:00 - 12:00
NPD Discovery Table Talks
Roundtable discussions
These roundtable discussions offer practical, solution-oriented insights. Key themes include innovative ingredients, formulation expertise and guidance, cutting-edge technology patents, sustainable sourcing practices, investment, regulation and cross-sector industry collaboration. View NPD Table Talk Highlights.
Collagen as a hero ingredient for GLP-1 formulations
12:15 - 13:15
Insights and Trends
Insights and trends in ingredient innovation and positive nutrition
What ingredient innovations are on the horizon to support health and wellbeing, while also addressing key practical demands such as taste, convenience and affordability? How is consumer awareness of the impact of their diet shaping their purchasing habits? What is driving consumer interest in all-in-one solutions, and how is this trend shaping new product development? How can personalised nutrition approaches be effectively integrated into product development? With the growing demand for clean-label products what are the key innovations in plant-based, prebiotic and probiotic enriched food and drink solutions that support health and wellbeing?
12:15 - 12:30 - Offering better alternatives with enhanced nutritional ingredients — without compromising on taste
Lisa Veen General Manager, Magioni
12:30 - 13:15 - Panel discussion
12:15 - 13:15
Insights and Trends
The future of NPD: harnessing trends and tech to drive innovation
What will be the role of tech and digital transformation? How will technological advancements, such as AI and smart devices, change consumer expectations? What role is AI playing in accelerating new flavour and ingredient development? How can AI and data-driven insights revolutionise precision health and what opportunities do they present for developing personalised nutrition solutions?
12:15 - 12:30 - Spotlight presentation
12:30 - 12:45 - Food as medicine – how gut microbiome testing and a personalised data-driven approach can propel food ingredients towards positive health effects
Roy Lenders, CEO & CTO, InnerBuddies
12:45 - 13:15 - Panel discussion
12:15 - 13:15
The Future of Positive Nutrition
From science to solutions: transforming gut health innovation
Delve into the latest scientific based breakthroughs in gut health. How is AI revolutionising gut microbiome innovation? Are fermented foods the answer for gut health? Why is specificity important in probiotics? How is the latest research advancing our understanding of strain specific benefits? What is the latest insight into the gut-brain axis and nutrition strategies to support mental wellbeing?
12:15 - 12:30 - Postbiotics: advancing gut health with emerging benefits for brain and muscle
Dr Sandra Einerhand Founder, Einerhand Science & Innovation
12:30 - 12:45 - Plant based meat and the gut: benefits and future prospects
Dr Robert Dixon Science & Technology Manager - Gut Microbiome, Unilever
12:45 - 13:00 - Gut health and probiotic fermented foods: navigating the science for better wellbeing
Dr Anna Colabianchi Science Communication Manager, Yakult Europe
13:00 - 13:15 - Q&A Session
12:15 - 13:15
The Future of Positive Nutrition
Beyond one-size fits all: unlocking the potential of personalised nutrition
How can personalised nutrition help consumers meet their specific nutritional requirements to support gut health, healthy ageing, cognitive health and cardiovascular health? What does this mean for new product development? What are the key challenges in translating scientific discoveries in personalised nutrition into practical, consumer-friendly solutions and how can the industry overcome them? Can personalised nutrition redefine supplements as the bridge between food and pharma?
12:15 - 12:30 - Personalised nutrition: where are we now and what lies ahead?
Nard Clabbers Director of Strategic Development, Brightlands Campus Greenport Venlo; Founder & CEO, NCNC Nutrition Consultancy
12:30 - 12:45 - Towards personalised prebiotics: positive food ingredients for our microbiome, the
gateway to health
Dr Koen Venema Microbiome Expert, Wageningen Food & Biobased Research, part of
Wageningen University & Research
12:45 - 13:00 - Spotlight presentation
Dr Marie-Luise Puhlmann Postdoctoral Researcher, Department of Nutrition, Exercise and Sports, University of Copenhagen
13:00 - 13:15 - Q&A Session
Dr Marie-Luise Puhlmann
Postdoctoral Researcher, Department of Nutrition, Exercise and Sports
University of Copenhagen
Dr Koen Venema
Microbiome Expert
Wageningen Food & Biobased Research, part of Wageningen University & Research
Nard Clabbers
Director of Strategic Development, Brightlands Campus Greenport Venlo
Founder & CEO, NCNC Nutrition Consultancy
13:15 - 13:55
Insights and Trends
Networking lunch
13:15 - 13:55
Insights and Trends
Networking lunch
13:55 - 14:40
NPD Discovery Table Talks
Roundtable discussions
These roundtable discussions offer practical, solution-oriented insights. Key themes include innovative ingredients, formulation expertise and guidance, cutting-edge technology patents, sustainable sourcing practices, investment, regulation and cross-sector industry collaboration. View NPD Table Talk Highlights.
The Ozempic effect in F&B: science driving innovate ingredients boosting GLP-1 release
13:55 - 14:40
NPD Discovery Table Talks
Roundtable discussions
These roundtable discussions offer practical, solution-oriented insights. Key themes include innovative ingredients, formulation expertise and guidance, cutting-edge technology patents, sustainable sourcing practices, investment, regulation and cross-sector industry collaboration. View NPD Table Talk Highlights.
The Ozempic effect in F&B: science driving innovate ingredients boosting GLP-1 release
Front of pack nutrition labelling across Europe: disharmony, debates and reflections on implementation
Lauren Woodley Head of Nutrition and Sensory Science, Nomad Foods
14:45 - 15:45
Insights and Trends
The future of protein: shaping tomorrow’s innovations
With the rise in protein fortification driven by consumers adopting protein-powered lifestyles, how can the food industry innovate and seize these growth opportunities? Can the development of non-alcoholic beverages and better-for-you snacks cater to this increasing demand? What are the latest advancements in hybrid and alternative protein sources from cultured meat through to marine proteins? How factors should be considered when selecting the most suitable alternative protein source for new products? How can plant-based flavours and textures be enhanced to meet consumer expectations without compromising on nutritional value?
14:45 - 15:00 - Driving alternative protein innovation to meet consumer expectations
Carlotte Lucas, Head of Industry, The Good Food Institute Europe
15:00 - 15:15 - Spotlight presentation
Lorena Friedhoff, Senior Manager FoodTech, REWE Group
15:15 - 15:30 - Spotlight presentation
15:30 - 15:45 - Q&A Session
14:45 - 15:45
Insights and Trends
Sustainable sourcing for NPD
How can businesses balance the commercial pressures of cost and scalability with the need for sustainable ingredient sourcing in NPD? What are the challenges and opportunities of building a sustainable supply chain without vertical integration? What does sustainability mean to consumers and what are they looking for from sustainably sourced products? Are consumers willing to play a premium and what strategies can bridge the gap between cost and value perception of these products? What innovative solutions are helping drive sustainability in NPD?
14:45 - 15:00 - Spotlight presentation
15:00 - 15:15 - A sustainable supply chain for Cambodian organic rice - complying to EU baby food standard
Jan van den Bosch, Group Manager Innovation and Development, SanoRice
15:15 - 15:30 - Turning every part into value: the future of sustainable chicken
Jeroen Floris, Commercial Director, Storteboom Food Group
15:30 - 15:45 - Q&A Session
14:45 - 15:45
The Future of Positive Nutrition
Scientific advances in immune-supportive nutrition
How can food innovation support immune health throughout the lifespan? To what extent are novel fermented foods enhancing the immune system? What is the potential of fermentates in strengthening viral immunity? How does plant-based nutrition influence immune responses? Is there a link between UPF consumption and the risk of allergies and changes in the gut microbiome?
14:45 - 15:00 - Dietary interventions and immune health
Professor Johan Garssen Head of Division Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University; Chief Scientific Advisor, Danone Global Research & Innovation Center
15:00 - 15:15 - Ultra-processed foods and allergic disease: time for a change towards whole foods?
Dr Berber Vilieg-Boerstra Senior Research Dietitian, OLVG
15:15 - 15:30 - Spotlight presentation
15:30 - 15:45 - Q&A Session
14:45 - 15:45
The Future of Positive Nutrition
Unlocking the next wave of sustainable alternative proteins
How are cutting-edge scientific advancements in ingredient innovation, driving the development of natural plant-based solutions and alternative proteins? What role can marine ingredients play in innovating and enhancing the nutritional profile and sustainability of plant-based foods? How are innovative ingredients being used to improve the taste, texture and overall sensory experience of alternative proteins?
14:45 - 15:00 - Converting carbon dioxide into food without fertile land
Dr Kaly Chatakondu Global Commercial Director, Arborea
15:00 - 15:15 - Marine ingredients: from innovation to application
Jon Burton Business Unit Director – Marine Protein, Thai Union
15:15 - 15:30 - Spotlight presentation
15:30 - 15:45 - Q&A Session
15:45 - 16:00
Insights and Trends
Afternoon break
15:45 - 16:00
Insights and Trends
Afternoon break
16:00 - 16:55
Insights and Trends
Rethinking ultra-processed foods: navigating challenges and opportunities for health and innovation
What constitutes UPF? What strategies can brands use to enhance consumer perception of UPFs? Should you eliminate or reformulate UPFs? What are the latest innovations in developing healthier alternatives? How can these solutions balance nutrition, taste and convenience? What practical steps can manufacturers take to reformulate or eliminate UPFs in their products?
16.00 – 16.20 - Ultra-processed foods: navigating perception, policy and innovation
Erin Boyd Kappelhof, CEO, Eat Well Global
16:20 - 16:55 - Panel discussion
16:00 - 16:55
Insights and Trends
The future is fibre: how it’s shaping the next generation of food and drink
Why is the “fibre gap” a problem? What are the barriers to increasing fibre intake? Where are the opportunities to bridge the gap of dietary fibre deficiencies? What practical solutions are available to boost fibre content in staple foods without significantly increasing costs? How can innovations in fibre ingredients, such as soluble fibres or upcycled sources, help bridge the gap and meet consumer expectations for clean-label solutions?
16:00 - 16:15 - Positive food environments - industry's impact through wholegrain and fibre
Bo Dohmen, Senior Manager, Nutrition & Health, FoodDrinkEurope
16:15 - 16:30 - Bridging the fibre gap through baked goods – challenges and opportunities
Mikkel Andersen, Global Category Manager and Global Lead on Health & Nutrition, Lantmännen Unibake International
16.30 – 16.45 - Closing the fibre gap: unlocking nutrition with wholegrain breakfast cereals
Ece Nevra Durukan, Head of Nutrition, Regulatory and Scientific ATairs, Cereal Partners Worldwide; President, CEEREAL
16:45 - 16:55 - Q&A Session
16:00 - 16:55
The Future of Positive Nutrition
Innovation spotlight: women’s health
What are the latest science backed ingredients proven to support women’s health at key life stages? How can innovations in gut microbiome research inform the development of functional ingredients to support reproductive health? How can performance nutrition be optimised to meet the needs of women?
16:00 - 16:15 - Innovating women’s health: smarter supplement delivery
Sarah Lesina General Manager, Europe and Americas, Sirio Europe
16:15 - 16:30 - Spotlight presentation
16:30 - 16:45 - Spotlight presentation
16:45 - 16:55 - Q&A Session
16:00 - 16:55
The Future of Positive Nutrition
Innovative ingredients for cognitive health and wellbeing
What are the most promising ingredients derived from natural and sustainable sources to support and protect cognitive health throughout life? How can these evidence-based ingredients be formulated into functional foods? Is there a connection between food and mood? What is the latest evidence linking gut microbiome-brain activity and diet to influence various aspects of mental health, such as anxiety and depression? Are nootropics the future to enhance cognitive function?
16:00 - 16:15 - The science behind key ingredients to support brain health through the life stages
Dr Sophie Putnam Head of Science, Holland & Barrett
16:15 - 16:30 - Whole grains: enhancing cognitive health through the gut-brain axis
Dr Laura Pirkola Senior R&D Manager, Fazer
16:30 - 16:45 - Spotlight presentation
16:45 - 16:55 - Q&A Session
16:55 - 17:00
Insights and Trends
Chairs closing remarks
16:55 - 17:00
Insights and Trends
Chairs closing remarks
16:55 - 17:00
The Future of Positive Nutrition
Chairs closing remarks
16:55 - 17:00
The Future of Positive Nutrition
Chairs closing remarks
17:00 - 17:30
Insights and Trends
Networking drinks
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