In today’s foodservice landscape, ingredients are doing far more than delivering functionality - they are shaping how brands are perceived, chosen and trusted when consumers eat out. As expectations around health, value, sustainability and enjoyment continue to evolve, ingredient choices have become one of the most powerful ways brands communicate what they stand for.

This programme will explore how ingredients are increasingly driving menu appeal, brand differentiation and consumer loyalty across foodservice. From signalling quality and provenance, to supporting lighter, hybrid and more flexible menu formats, ingredients are now central to telling brand stories that resonate - quickly, clearly and credibly - helping foodservice businesses stand out, stay relevant and win in a crowded market. We will be unveiling the programme in the coming weeks.

Programme at a glance

22 September

Topics include:

  • From consumer choice to menu reality
  • Hybrid vs plant-based ingredients: what works?
  • Catering for the GLP-1 consumer

With additional breakout sessions including:

- NPD Discovery Roundtables
- NPD Discovery Zone
- 1-2-1 meetings

23 September

Topics include:

  • Is fibre the new protein in foodservice?
  • Ingredients as brand storytellers: how ingredients build trust, preference and meaning 
  • Emerging ingredient trends shaping the future of foodservice

With additional breakout sessions including:

- NPD Discovery Roundtables
- NPD Discovery Zone
- 1-2-1 meetings

Food Matters Live Rotterdam

22-23 September | Ahoy Convention Centre, Rotterdam

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