Welcome to the programme for Food Matters Live in Rotterdam

Registration will open at 8:30am each day, along with a welcome address at 9am before going into the opening perspectives.

You can explore the speakers and sessions taking place across our main stages below. Sessions in our NPD Discovery Theatre and Sensory Lab, Tastes of Better and NPD Discovery Roundtables will be revealed soon.

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Insights and Trends Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

    • 22nd September Session 2: The Future of Protein
    Reset to Reignited Growth: How Plant-based Can Accelerate Europe’s Food Transition

    Europe stands at a pivotal moment in the protein transition.

    Speakers
    Rutger Rozendaal
    Rutger Rozendaal, CEO - The Vegetarian Butcher
    • 22nd September Session 2: The Future of Protein
    From Dairy to Plant Based: Redefining Premium Protein Innovation

    This presentation will explore the transition from traditional dairy to plant-based protein offerings.

    Speakers
    Arend Bouwer
    Arend Bouwer, Managing Director - Farm Dairy
    • 22nd September Session 2: The Future of Protein
    Innovation in Practice: Formulating Alternative Proteins for Nutrition and Claims

    This practical showcase explores how reformulation and fortification can unlock new opportunities. 

    • 22nd September Session 2: The Future of Protein
    Alternative Proteins: Challenges and Opportunities for Food Safety (Novel Foods) and Health and Nutrition Claims

    This session will highlight how food companies can ensure alternative protein products meet the highest standards of safety and health and nutrition claims.

    Speakers
    Hans Verhagen
    Hans Verhagen, Owner and Consultant - Food Safety & Nutrition Consultancy
    • 22nd September Session 2: The Future of Protein
    Panel Discussion: Hybrid Proteins at Scale – Can Europe Deliver?
    Speakers
    Leo Koning
    Leo Koning, Manager The Protein Community - Foodvalley
    • 22nd September Session 3: Private label: powering food innovation in Europe
    Private Label: Powering Food Innovation in Europe
    Discover how private label is shaping the next phase of food innovation.
    Speakers
    Wojciech Korzeniowski
    Wojciech Korzeniowski, Private Label, Intercompany & ISLT Director - Valeo Foods CEE
    • 22nd September Session 1: European consumer insights: trends shaping food innovation
    European consumer insights: trends shaping food innovation
    Speakers
    Matthias Krön
    Matthias Krön, CEO - The New Originals Company
    Yvonne Kok
    Yvonne Kok, Senior Innovation Manager, Garden Gourmet Europe - Nestlé
The Flavour and Colour Lab

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
16:00-16:45

    • 22nd September Session 1: Key Trends in Flavour and Colour Innovation
    Key Trends in Flavour and Colour Innovation
    Flavour and colour are now critical to how consumers choose, trust and enjoy food. This session brings together the latest science, emerging consumer trends and external pressures — from global flavou …
    Speakers
    Betina Piqueras-Fiszman
    Betina Piqueras-Fiszman, Associate Professor in the Marketing and Consumer Behaviour - Wageningen University
    Michael Turner
    Michael Turner, R&D Manager, UK Flavour & EU Sector Transformation Lead - PepsiCo
    Regina Maiseviciute‑Haydon
    Regina Maiseviciute‑Haydon, Associate Principal Analyst - Mintel
    Hubert Heijligers
    Hubert Heijligers, International Culinary Innovation Manager - The Kraft Heinz Company
    • 22nd September Session 2: The Global Flavour Exchange
    Global Flavour Trends
    Global flavour trends can spark growth but only if brands know which will stick. Unpack the flavours set to shape the market, why some resonate with European consumers, and how to separate short-term …
    • 22nd September Session 2: The Global Flavour Exchange
    Flavours of Africa: Translating Authentic Taste into Scalable Innovation
    African flavours offer bold, distinctive taste profiles that resonate with both diaspora consumers and adventurous European palates. This session shows how authentic African flavour codes from spice a …
    Speakers
    Kojo Brifo
    Kojo Brifo, Managing Director - Freddy Hirsch Nigeria
    • 22nd September Session 2: The Global Flavour Exchange
    Translating Global Food Culture into Commercial Reality
    Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration. This panel explores how brands adopt global tastes into the mai …
    • 22nd September Session 3: Designing Desire: The Role of Flavour & Colour in Making Novel and Future Foods Succeed
    From Novel to Desirable: The Science of Flavour, Colour & Consumer Acceptance
    The sensory gap and why taste, colour and texture are the biggest blockers to novel food adoption Fixing what feels “wrong” by managing off-notes, unfamiliar textures and colour instability in plant b …
    • 22nd September Session 3: Women’s metabolic health: from niche to everyday nutrition
    Everyday active nutrition for women
    Moving beyond sports performance to everyday strength, mobility and metabolic health The role of protein, fibre and micronutrients in daily energy and recovery Designing simple, trusted personalised f …
    • 22nd September Session 3: Designing Desire: The Role of Flavour & Colour in Making Novel and Future Foods Succeed
    Practical Lessons about Flavour and Colour from Developing Future Foods
    To achieve sustainable impact through the acceptance of new sources of nourishment, deliciousness must always come first. Hear (and taste!) how Spora are bringing cutting edge gastronomy, scientific-k …
The Future of Positive Nutrition Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

    • 22nd September Session 1: From functional to everyday: redefining positive nutrition in Europe
    What positive nutrition means to European consumers
    How health priorities are changing across food and supplement markets  Why industry must move from nutrient claims to whole product benefits and real-world outcomes  Are we still targeting the right n …
    Speakers
    Els de Groene
    Els de Groene, Head of Nutrition, Health & Advocacy - Unilever
    • 22nd September Session 1: From functional to everyday: redefining positive nutrition in Europe
    The next phase of positive nutrition in Europe
    Balancing health vs taste, science vs simplicity, trust vs marketing and innovation vs scale across categories  What positive nutrition looks like in practice – formats, claims and formulation strateg …
    Speakers
    Bettina Abruzzese
    Bettina Abruzzese, Global Head of Scientific and Regulatory Affairs - Mars Food & Nutrition
    Willem Fijten
    Willem Fijten, Innovation Director - Aviko
    Annet JC Roodenburg
    Annet JC Roodenburg, Professor of Applied Sciences Nutrition & Health - HAS green academy
    • 22nd September Session 2: The GLP-1 effect: how appetite is disrupting food innovation in Europe
    When insight fails: why health trends aren’t becoming better products
    Exploring the gap between insight and execution in a GLP-1 world  The clash between health goals, hunger, habit and budget  What Europe can learn from the US and UK GLP-1 market 
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    • 22nd September Session 2: The GLP-1 effect: how appetite is disrupting food innovation in Europe
    How process and ingredient selection can improve the effect of plant-based foods on GLP-1 and glycaemic response
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Sophie Vinoy
    Sophie Vinoy, Nutrition Senior Group Leader, Global Research - Mondelēz International
    • 22nd September Session 2: The GLP-1 effect: how appetite is disrupting food innovation in Europe
    Designing food for the GLP-1 era
    Functional nutrition vs clean label: challenges and opportunities  Rethinking portions and packaging for changing eating habits  What does satiety led product design mean in practice?  The next innova …
    Chairperson
    Nard Clabbers
    Nard Clabbers, Director of Strategic Development, Brightlands Campus Greenport Venlo - Founder & CEO, NCNC Nutrition Consultancy
    Speakers
    Dieuwerke Bolhuis
    Dieuwerke Bolhuis, Expertise Leader Flavour and Consumer Experience - Wageningen University and Research
    Tessa Sandman
    Tessa Sandman, CEO - Tessa's
    • 22nd September Session 3: Women’s metabolic health: from niche to everyday nutrition
    What really moves the needle in women’s metabolic health?
    What women seek from functional food and how this aligns with hormones, metabolism and long-term well-being Where the science is strongest: protein, fibre and gut health as drivers of everyday metabol …
    • 22nd September Session 3: Women’s metabolic health: from niche to everyday nutrition
    Microalgae and women’s health: unlocking a new frontier in positive nutrition
    Speakers
    Kaly Chatakondu
    Kaly Chatakondu, Global Commercial Director - Arborea
    Joana Silva
    Joana Silva, Head of Biotechnology Arborea - Arborea
Insights and Trends Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

    • 23rd September Session 1: Fermentation at scale: designing for taste, trust and retail
    Fermentation in the spotlight: Europe’s advantage
    Why fermentation is moving from tradition to trend Why Europe is uniquely positioned to lead in fermentation innovation What this means for NPD teams and ingredient suppliers
    Speakers
    Priyansha Reddy
    Priyansha Reddy, Commercialisation Manager - The Good Food Institute Europe
    • 23rd September Session 1: Fermentation at scale: designing for taste, trust and retail
    The Rise of the Stainless-steel Cow
    In this talk, Hille van der Kaa shares the story behind the 'stainless steel cow'.
    Speakers
    Hille van der Kaa
    Hille van der Kaa, CEO & Founder - Those Vegan Cowboys
    • 23rd September Session 1: Fermentation at scale: designing for taste, trust and retail
    Scaling Fermentation: From Tradition to Next-generation Protein

    Discover how fermentation can deliver taste, consistency and efficiency while accelerating the protein transition.

    Speakers
    Henk Schouten
    Henk Schouten, Chairman - Schouten Family Companies
    • 23rd September Session 1: Fermentation at scale: designing for taste, trust and retail
    Turning FMCG Innovation Into Everyday Impact
    This session explores how fermented FMCG products can evolve from novelty into a new functional food category.
    Speakers
    Anda Penka
    Anda Penka, CEO & Founder - Fermentful
    • 23rd September Session 2: Can clean label deliver without compromise?
    Can Clean Label Deliver Without Compromise?
    This session explores what clean label really means to consumers.
    Speakers
    Birgit Dekkers
    Birgit Dekkers, COO and Founder - Rival Foods
    Henk Van Os
    Henk Van Os, Food Technologist/Consultant Taste & Health - Albert Heijn
    David Knibbs
    David Knibbs, CEO - Tofoo
    • 23rd September Session 3: Unlocking impact: AI, open innovation and what’s next
    The Future of Food and Health: Innovation at the Intersection of Nutrition, Technology and Wellbeing
    Speakers
    Mariëtte Abrahams
    Mariëtte Abrahams, Founder & CEO - Qina
    • 23rd September Session 3: Unlocking impact: AI, open innovation and what’s next
    Tech Insight: Accelerating Innovation Through Open Tech Partnerships
    Discover how open innovation is fast-tracking NPD, improving formulation outcomes and scaling faster through tech partnerships.
    • 23rd September Session 3: Unlocking impact: AI, open innovation and what’s next
    Enabling Tech as a NPD Catalyst
    What emerging technologies are set to shape future consumer trends and how will they redefine opportunities for NPD? How is AI changing the way brands identify consumer needs and trends? What are the …
    • 23rd September Session 3: Unlocking impact: AI, open innovation and what’s next
    Bridging the gap: insights from open innovation partnerships that delivered
    If you’ve ever wondered why some tech partnerships transform your pipeline and others stall at the pilot stage, this session is for you.
    Speakers
    Irene Smit
    Irene Smit, Independent Consultant Food, Health & Prevention
The Flavour and Colour Lab

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
16:00-16:45

    • 23rd September Session 1: Clean Label, Bold Taste: Natural Flavour and Colour Innovation
    The Academic Perspective: Innovations in Natural Flavour and Colour
    Natural flavours and colours present significant opportunities for innovation and differentiation. This session explores how advances in sensory science, evolving definitions, and emerging technologie …
    • 23rd September Session 1: Clean Label, Bold Taste: Natural Flavour and Colour Innovation
    Natural Colour Done Right: Performance, Compliance and Shelf Impact
    Natural colour is becoming a commercial advantage as artificial colours are phased out and regulations continue to tighten. Explore colour house solutions to help brands create bold, stable natural co …
    • 23rd September Session 1: Clean Label, Bold Taste: Natural Flavour and Colour Innovation
    Making Natural Work at Scale: Brand-Side Innovation Realities
    Explore how clean-label expectations are reshaping flavour and colour design, turning reformulation into a commercial opportunity rather than a constraint. It focuses on the realities of making natura …
    Speakers
    Sarah Munday
    Sarah Munday, Head of Research & Development - Innocent Drinks
    Tijn Baart
    Tijn Baart, Co-Founder - Goodoo Icream
    • 23rd September Session 2: Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
    The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations
    As products are reformulated to meet wellness and functional goals, maintaining indulgence becomes increasingly complex. This session explores how flavour, texture, aroma and expectation interact to c …
    Speakers
    Ciaran Forde
    Ciaran Forde, Professor and Chair - Division of Human Nutrition and Health, Wageningen University and Research, the Netherlands.
    • 23rd September Session 2: Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
    Flavour Solutions for Functional Formulations
    This session explores how flavour design can rebuild indulgence in functional products, addressing off-notes from proteins, fibres and botanicals while restoring balance through aroma, sweetness modul …
    • 23rd September Session 2: Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
    Making Functional Indulgence Work in Market
    This session explores how food and drink brands balance indulgence and functionality when flavour and colour are under pressure from reformulation. Using real launch learnings, it looks at how taste, …
    Speakers
    Margaret Osiecka-Ciuhak
    Margaret Osiecka-Ciuhak, Founder and CEO - Bio Ice Cream Dots
    • 23rd September Session 3: Multi-Sensory Design: Enhancing Taste through the Senses
    The Latest Science in Multi-Sensory Perception of Flavour
    Explore how the emotional side of eating is shaped by multi-sensory cues, revealing how sight, sound, texture, temperature and smell influence not just flavour, but feeling. Drawing on consumer psycho …
    Speakers
    Chris Lukehurst
    Chris Lukehurst, Consumer Psychologist - The Marketing Clinic
    • 23rd September Session 3: Multi-Sensory Design: Enhancing Taste through the Senses
    Eating with All 12 Senses

    Discover some of the other many and lesser-known senses that you use when you eat.

    Speakers
    G.B. (Garmt) Dijksterhuis
    G.B. (Garmt) Dijksterhuis, Psychological Scientist - Maastricht University
The Future of Positive Nutrition Theatre

These sessions are 1-hour long. The timings are:

9:45-10:45
11:00-12:00
14:50-15:50

    • 23rd September Session 1: Nutrient density: where food, functional and positive nutrition converge
    Are nutrient dense products the future of functional and nutraceutical nutrition?
    What nutrient density really means: protein quality, fibre, micronutrients, bioavailability  Why consumers are shifting from calorie reduction to nutrient optimisation  How far can premixes and fortif …
    Chairperson
    Fernando Swartz
    Fernando Swartz, Head of Product Development - Holland & Barrett
    • 23rd September Session 1: Nutrient density: where food, functional and positive nutrition converge
    From treat to smart indulgence: innovation, nutrition and sustainability at scale
    Speakers
    Zbigniew Lewicki
    Zbigniew Lewicki, Chief Research, Design & Innovation Officer - The Magnum Ice Cream Company
    • 23rd September Session 1: Nutrient density: where food, functional and positive nutrition converge
    Delivering sustainable nutrition without compromising on taste
    This session will explore how plant-based drinks can deliver a great taste experience while also meeting growing expectations around nutritional quality. Oatly will highlight it’s approach to science- …
    Speakers
    Caroline Orfila Jenkins
    Caroline Orfila Jenkins, VP Science and Technology - Oatly
    • 23rd September Session 1: Nutrient density: where food, functional and positive nutrition converge
    Optimising protein quality in meals for healthy longevity: from concept to the Alpha Tool
    Healthy longevity requires more than sufficient protein intake, it requires optimal protein quality at the meal level. This talk presents how protein quantity, digestibility, and amino acid compositio …
    Speakers
    Pol Grootswagers
    Pol Grootswagers, Assistant Professor Nutrition and Ageing - Wageningen University & Research
    • 23rd September Session 1: Nutrient density: where food, functional and positive nutrition converge
    Formulating for cognitive health: from mental energy to stress resilience
    This case study shows how nutrient density is being applied to support cognitive health, from focus and mental performance to healthy brain ageing. Learn how functional ingredients and nutrient system …
    • 23rd September Session 2: Mainstreaming functional nutrition: from premium claims to everyday food
    The future of snacking: bringing functional nutrition to everyday products
    Speakers
    Caroline Saunders
    Caroline Saunders, Senior Global Health & Nutrition Director - pladis
    • 23rd September Session 2: Mainstreaming functional nutrition: from premium claims to everyday food
    From innovation to everyday impact: the bakery opportunity
    Why bakery is the frontline for fibre and metabolic health innovation Can product design nudge healthier behaviour without premium pricing? Is clean label now a baseline rather than a premium?
    Speakers
    Daniela Correia
    Daniela Correia, Senior Project Manager, R&D and Innovation - MC Sonae
    • 23rd September Session 2: Mainstreaming functional nutrition: from premium claims to everyday food
    Health for all: who will own mainstream functional food?
    Will private label or brands lead the next phase of positive nutrition? Reformulation or innovation — which delivers the biggest impact? Is clean label now a barrier or a driver of accessibility? Do c …
    • 23rd September Session 3: From probiotics to fibre: redefining gut health in Europe
    The science behind metabolic and digestive resilience
    How fibre, the microbiome and inflammation drive digestive and metabolic health  Why gut health is becoming the new platform for everyday nutrition  From probiotics to fibre diversity: what science an …
    • 23rd September Session 3: From probiotics to fibre: redefining gut health in Europe
    From microbiome science to product design
    Why fibre quality and diversity matter more than fibre quantity Designing for digestive comfort, satiety and glycaemic balance Delivering microbiome benefits through functional foods, beverages and nu …
    • 23rd September Session 3: From probiotics to fibre: redefining gut health in Europe
    The new gut health platform: food meets supplements
    Has fibre replaced probiotics as the hero of gut health? Where will consumers place trust: food, supplements or hybrid formats? Creating products to support digestive comfort and inflammation, not jus …
    Speakers
    Mykolas Karpičius
    Mykolas Karpičius, Co-founder - Cannumo
    Elin Roberts
    Elin Roberts, Co-Founder - Better Nature
Food Matters Live Rotterdam

22-23 September | Ahoy Convention Centre

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