Pick a reformulation challenge, any challenge. Whether you want clean label formulation, shelf life extensions or a replacement for palm oil, the role that fat plays in any successful reformulation is seriously undervalued. AAK will demonstrate exactly why fat plays a compelling role in whatever it is you want to reformulate.

Join the expert team at Beneo as they take you on a multi-sensory journey:

Vegetarian white fish  
On a bed of Seaweed & leek, refreshed with young herbs 

Vegan-style feta salad
Accompanied by roasted fennel, orange and black olives

Meatless chicken chunks   
Served with naan bread, marinated vegetables and smoky BBQ sauce

30% sugar-reduced, vegan muffins 

30% sugar-reduced milk chocolate

“Expect the unexpected” is the theme for Edlong’s suite at Ascot this year, an exciting prospect for anyone seeking out innovative products, techniques or production processes. What is expected is dairy-free products that have been developed with one overriding factor in mind – how does it taste?

If you’re thinking sugar, think again. Tate & Lyle is particularly excited about its new developments with fibre and will explain exactly why at Tastes of Better in October. On-pack messaging about added fibre is becoming more prominent on products, and partnering up with Tate & Lyle is a perfect way to achieve it.

Themes covered throughout the sessions will include macro trends in 2024, the food design ecosystem, affordable nutrition through innovative NPD and consumer driven better-for-you solutions.

Panellists include: Ronald Nyakairu, Head of Insights & Analytics, Local Data Company

Joanna Lunn, Parter & Senior Ethics and Sustainability Manager, Health, John Lewis Partnership

Julie Owst, Head of Sustainability, Bidfood

Anne Simonnet, Sustainability Director – Compass One, Compass Group

Cathy Goodwin, Head of Food Innovation, Costa Coffee

Jo Tivers, Head of Food and Quality, KFC UK & Ireland

Ayela Spiro, Nutrition Science Manager, British Nutrition Foundation (BNF)

Penny Willson, Head of Product Innovation, Britvic

Continue conversations with ingredient innovators and connect with your industry peers.

Pick a reformulation challenge, any challenge. Whether you want clean label formulation, shelf life extensions or a replacement for palm oil, the role that fat plays in any successful reformulation is seriously undervalued. AAK will demonstrate exactly why fat plays a compelling role in whatever it is you want to reformulate.

Azelis has cooked up a real treat for you! Throughout the day, VIPs will be treated to a brunch tasting menu in the morning and an afternoon tea tasting menu for later in the day.

Brunch menu:
Cinnabunlatte
A dreamy, creamy oat cafe latte. Ready to drink and awake your senses.

No fridge required
Glorious granola served with an ambient pourable yoghurt

Meat up in the Middle East
A British favourite transformed with inspiration from Morocco – a sausage roll and ketchup, without the guilt but with mounds of flavour.

The American brunch
A healthy reboot of the indulgent modern breakfast classic of pancakes, vegan Cumberland sausage and maple syrup

Just loafing around
Spiced malt loaf slathered with golden butter

Afternoon tea menu:
Inspired italicus
An RTD with citrus, botanics and sparkle – a cool take on the hottest spritz of year

Goan, you know you want one!
An aromatic, warming update of the classic chicken vol-au-vent

Korean beef-cake
Vegan roast-beef and spicy mayo that’s full of protein and packs a punch

Jaffa cake joy
Pure indulgence in a pot with an accompanying coated cookie to scoop up the tiers of taste.

Espresso cherrytini gateaux
A trio of coffee, caramel and cherries, this is a tower of flavoured layers – piled high with taste while keeping an eye on the nutrient profile

One of the best things about travelling is the food from far-flung places.  In October, IFF brings the world of ingredients to Ascot, taking guests on a trip around the world to showcase its portfolio of products and flavours. At the same time it will offer insight into their development, and why they are the solution for you.

Themes covered throughout the sessions will include macro trends in 2024, future tastes, functionality and experiences, allergens: strategies to better protect consumers and affordable nutrition through innovative NPD.

Panellists include: Becca Fitzgerald, Nutrition, Regulatory & Scientific Affairs Senior Manager EMEA, Starbucks Coffee Company

Alex Glover, Senior Nutritionist, Holland and Barrett

Jacqui McPeake, Food Allergen Specialist and Director, JACS 

Saquib Ramday – VP, Head of Category Development & Planning – Europe, Tate & Lyle

Continue conversations with ingredient innovators and connect with your industry peers.