Food Matters Live | Ascot Preview October 2024 by Food Matters Live

7 - 9 October

Welcome

We’re excited to present an impressive lineup of ingredient innovators and over 100 expert thought-leaders, all taking part in a rich programme designed to inspire the future of food at Food Matters Live this October.

The exceptional Tastes of Better ingredient showcases will provide an unrivalled opportunity to access ingredient innovations and technical expertise from our lead partners AAK, Azelis, Beneo, Griffith Foods and Millbio.

Our main stages – Insights and Trends, Positive Nutrition and Sustainable Sourcing – will offer new insights, guidance and best practice. Plus, the pre-event regulatory briefing dedicated to EUDR regulations on 7 October offers invaluable guidance to ensure compliance ahead of the deadline at the end of this year.

We invite you to explore this preview for a full overview of everything taking place, and to meet all our partners, speakers and access key interviews, opinions and insights from our partner podcasts.

With over 500 VIP attendees expected alongside all our partners and speakers, we know that you will be in good company – and we very much look forward to welcoming you to Ascot in October.

Briony Mansell-Lewis Managing Director

Connecting the dots for industry action

Experience insights and ingredient innovation in action

Tastes of Better

Join our lead partners as they bring their cross-category ingredient solutions to life and share technical insights to overcome your reformulation challenges drink categories.

Leading the conversation

Main stage panels

Join over 100 influential speakers as they share thought leadership, key insights, and best practices on topics across our three primary themes:

▷ Sustainable Ingredient Sourcing

▷ Positive Nutrition

▷ Trends/Insights

Where bold ideas meet action

Industry roundtables

Take your seat at one of our expert-led industry roundtables alongside like-minded peers and delve into the most pressing topics and trends.

Food Innovation

Roundtable themes

▷ NPD advisory and solutions

▷ New technologies to support product development

▷ Innovative and sustainable ingredients

Positive Nutrition

▷ NPD and technical support

▷ Functional ingredient innovation

▷ Nutrition categories in focus

Sustainable Sourcing

▷ Sustainable ingredients

▷ Regulation and compliance

▷ Responsible sourcing in practice

Which pass is right for you?

VIP pass

Complimentary

▷ For brands, manufacturers, QSRs, retailers and foodservice

▷ Tastes of Better – conditions apply

▷ Access to main stages

▷ Access to roundtables

▷ Networking lunch and reception

Team pass

Complimentary

▷ For teams in brands, manufacturers, QSRs, retailers and foodservice

▷ Tastes of Better – conditions apply

▷ Access to main stages

▷ Access to roundtables

▷ Networking lunch and reception

Event pass

£495 + VAT

▷ For business services or ingredient suppliers

▷ Access to main stages

▷ Access to roundtables

▷ Networking lunch and reception

▷ Tastes of Better - not included

Buy now

Connect and collaborate with like-minded peers

Meet a curated audience of VIPs at the intersection of new product development, nutrition, and sustainable sourcing. From brands, manufacturers, and retailers to QSRs, foodservice, and more, you’ll be in good company.

VIP attendees include:

VIP organisations represented include:

Food Manufacturers and Brands

2 Sisters Food Group | Ancient + Brave | Arden Fine Foods | Asahi

Azzurri Group | Bakkavor | Bells of Lazonby | Borough Broth

British Sugar | Britvic | Bulk | Cambridge Nutraceuticals | Charlie

Bigham’s | Compleat Food | Correxiko | Cranswick | Crediton Dairy

Crosta & Mollica | The Dairy Collective | Delightful Food Group

Ecotone | Ella’s Kitchen | Fable Food | Field Doctor | Finsbury Food

Group | Fiona Cairns | Foodspring | Fullers | Futura Foods Ginsters

Fresh | Higgidy | Hilton Foods | Holland & Barrett | Holroyd Howe

Oliver | Jude’s Ice Cream | KIND Snacks | Lantmännen Unibake UK

Le Caselle | Legumology | Lily’s Kitchen | Little Moons | Marston

Foods | Merchant-Gourmet | Met Foods Ltd | Mondelēz

International | Montana Bakeries | Mood Foods | Nestlé Health

Sciences | Nestlé | New England Seafood International | Nomad

Foods | Nurture Brands | Nutriburst Vitamins | Pilgrim’s Europe

Pladis Global | Premier Foods | Protein World | Quorn Foods

Ramona’s Kitchen | Redefine Meat | Roberts of Port Dinorwic

Rondanini | Samworth Brothers | Saputo Dairy | Signature

Flatbreads | Sainsbury’s | The Silver Spoon Company | Sofina

Foods | Twisted Kombucha | Unilever | Urban Legend | Valeo Foods

Veg Life | Viridian Nutrition | WARP Snacks | Weetabix | Westbury

Street Holdings | Whitworths | Wildly Tasty | The Woolf’s Kitchen

Yeo Valley

Retailers, Foodservice and QSR

Abel & Cole | Aldi Stores | Apetito | Aramark | BaxterStorey

Bidfood | BM Caterers | Caffe Nero | CH&Co | En Route

International | Heart with Smart Group | Itsu | John Lewis | LEON

Restaurants | Lidl | Marks & Spencer | Mitchells & Butlers | Ocado

Retail | Palmer & Howells | The Pantry Catering | Papa John’s

PAUL | Pizza Hut | Pret A Manger | The Restaurant Group | Sodexo

The Bakers | Yo! Sushi

Meet the Lead Tastes of Better Partners

8 & 9 October

The big FAT question

There are three overarching challenges facing food developers and marketing teams in 2024 – sustainability, health and of course, cost of living. These are not new, but they have taken different forms, are happening at the same time, and with a much greater sense of urgency.

When it comes to sustainability, we are faced with new legislation relating to forest risk commodities, Scope 3 measurement and reporting, and carbon footprint reduction.

Regarding Health, we want to reduce the ‘bad’ such as saturated fat, sugar and calories, and increase the ‘good’ for example fibre, protein or essential nutrients such as Omega 3 fatty acids and vitamins. But this all needs to be done without compromising in the slightest: taste, texture or shelf life, and with as clean a label as possible so that food manufacturers are ‘HFSS ready’.

When tackling rising costs, there’s only so much that can be achieved through increasing efficiencies and shrinking the size of the end product. Ultimately, we must look at which ingredients are causing the most headaches and contributing most to the overall cost of the product, yet can readily be replaced with the latest fats and oils technology.

Key themes

How the next generation of oil fractions and fat blends can provide natural solutions to current food sector challenges relating to health, sustainability and cost of living.

These blends are designed to work in synergy with the other ingredients in everyday foods, to achieve perfect taste and texture in everything from a cake to a cheese to chocolate or even a delicious smoothie.

What can you expect?

Our room will be divided into three sections:

▷ Introduction to Oils and Fats

▷ Manufacturing equipment and delivery system showcase

▷ In the middle of the room will be five tables, with five teams of experts to chat to and five sets of delicious, innovative food samples to try.

Five tables, five teams

Chocolate and Confectionery

AAK’s experts will showcase how fats and oils innovation provides powerful solutions to major challenges in this category. The latest cocoa butter equivalents, yogurt coatings and healthier chocolate technology will all be on display and can deliver lower cost, healthier, more sustainable chocolate and confectionery without compromising on taste, texture, appearance or functionality.

Bakery

Talk to the team and explore highly innovative bakery products such as:

▷ a ‘deconstructed’ ganache in a delicious chocolate cup

▷ muffins made with egg alternatives

▷ bite size vol au vents with laminating butter alternatives,

▷ an oatmeal cookie with an HFSS score of zero and much more

Positive Nutrition

Experience delicious smoothies and snack bars enriched with Omega 3 fatty acids in multiple formats, key to helping prevent multiple health conditions in later life. Also, explore a custard made with AAK plant sterols for cholesterol reduction.

Dairy

AAK will be introducing the very latest technology in dairy fat replacement, including plant-based butter, or lower saturated fat, lower cholesterol cream and cheese. Explore both hard and soft cheeses, drinking yogurts, healthier ice-cream and lower carbon footprint whipped cream.

Plant-based and Hybrid

On display will be plant-based meat demonstrating how fat can deliver mouthfeel, succulence and umami both in terms of the type of fat but crucially, also in terms of how the fat is incorporated into the food on the inside and on the outside.

Plus, experts will be showing the very latest innovation in hybrid dairy products that look and taste like the full dairy product, but are lower in saturated fat, lower in cholesterol, lower in carbon footprint and of course lower in cost.

Meet our team

Laura Gycha Customer Innovation Manager

Kevin McAlister Customer Innovation Manager

Kaly Chatakondu Commercial Director

Jill Ellis Customer Innovation Manager

Kristin Tammvee Customer Innovation Manager

Jodie Spriggs Customer Innovation Manager

Andrew Longwell Customer Innovation Manager

Also, join AAK in Sustainable Sourcing

Outside their ingredient tastings, AAK’s consultant on sustainable palm oil Judith Murdoch will participate in the EUDR Pre-Event Briefing on 7th October from 14:45 to 15:15. On 8th October, she will address “How Will New Regulations and Policy Developments Reshape

the Ingredients Supply Chain?” at the Sustainable Sourcing Main Stage from 09:30 to 10:45, and lead a roundtable on “Reformulating to Reduce Carbon Footprint for Scope 3” from 10:45 to 11:45 on 7th October.

Sustainability, health, cost of living – could fat really be the answer?

“The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.”

So says Dr Kaly Chatakondu, AAK’s Commercial Director for Food Ingredients in the UK and Ireland.

There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.

All of us in the food industry are searching for potential answers that

could help us overcome them, and satisfy consumer demand.

But here’s the big twist in the tale – it is suggested the answer to all three of those huge challenges could lie in fat.

It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fat’s potential role in all three areas.

Wednesday, 9 October

Innovation by Azelis: meeting the needs of today’s food

and beverage industry

Meet the Azelis team in one of five curated sessions as they demo a diverse portfolio of innovation for Sports Nutrition, Beverages, Bakery and Confectionery, focussing on cost-saving initiatives, clean label and the healthy indulgence trend. You’ll be sure to come away with insights and innovation to help deliver on-trend products with function and flavour. Here’s what to expect in their room:

09:30 – 10:30 |

Expanding Sports Nutrition

Delve into tailored solutions designed to meet the nutritional needs of active consumers at every life stage, from teenagers seeking nutritional support to active retirees focusing on fibre, gut health, immunity, and bone strength.

10:45 – 11:45 | Permissible Indulgence in Beverages

Discover how to create premium soft drinks that balance indulgence and health by aligning with HFSS compliance, offering a guilt-free treat that doesn’t compromise on flavour.

12:00 – 13:00 | Cost-Saving

with Azelis

Explore the multifaceted benefits of partnering with Azelis, where you’ll uncover commercial advantages, regulatory and supplier assurance, sustainability insights, and innovative cost-saving ingredients that drive value.

14:45 - 15:45 | Trends in Bakery and Confectionery

Immerse yourself in the latest trends shaping bakery and confectionery, highlighting flavour innovations and artisanal concepts that cater to the growing demand for unique, indulgent treats.

16:00 – 17:00 | Healthy Indulgence

Learn how to master the healthy indulgence trend by reformulating for HFSS compliance and clean labels, ensuring your products remain delicious without compromising on health credentials.

Meet our team

Joe Yeates Business Manager

Catherine Johnson Principal Manager

Adam Hill Sales Manager

Mandy Hogben Senior Sales Manager

Chris Slaney Principal Manager

Jacob Lakin Sales Manager

Alie Coppolella Market Manager

Gary Smith Principal Manager & Key Account Manager

Hamit Walia Sales Manager

Also, join Azelis in Sustainable Sourcing

In addition to their ingredient tastings, Azelis’s Sustainability Manager Stephen Hughes will present on 9th October from 09:30 to 10:45, and hosting a roundtable on the subject of How and why to get on board with the Science Based Targets Initiative as part of the Sustainable Sourcing programme.

Podcast episode

New product development – an innovation journey worth taking

There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers.

Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change.

In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how

the food industry can address these concerns, and support consumers whilst continuing to feed a growing population.

It is a challenge, but every challenge presents an opportunity.

We look at the latest trends, the differences and similarities between working with a start-up and a multinational, and learn all about the new product development journey.

Tuesday, 8 October

Discover B ENEO’s industry-leading portfolio of heart-healthy, prebiotic fibres

Join the experts at Beneo as they showcase their industryleading portfolio of heart-healthy beta-glucans and chicory root fibres to nourish beneficial gut bacteria. You’ll be treated to five tasting dishes featuring their functional ingredient solutions whilst hearing nutritional and technical details from their expert teams tableside in an interactive presentation.

Key themes

Prebiotics

Sugar-reduction

Heart health

Meet our team

Santos

Area Sales Manager

Northern Europe

Technical Cooking

Silke Ullmann Manager Nutrition Communication

Vincent Mayon Technical Expert

Join BENEO at Positive Nutrition

Alongside their ingredient showcases, BENEO’s Nutrition Communication Manager, Silke Ullmann, will present on “Get to the Heart of Healthy Ageing: The Power of Positive Nutrition” at the Positive Nutrition Main Stage on 9th October from 09:30 to 9:45. Silke will also lead a roundtable at 10:45 later that day on the s and how prebiotic chicory root fibres can affect mood.

Gui

Jelbrich Hendrickx

Adriana Arias Country Manager UK

Podcast episode

Why healthy ageing never tasted so good

Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?

In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us.

As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade.

This demographic shift brings the importance of healthy ageing and heart health into sharp focus.

We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health.

In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how the food and drink industry is stepping up to meet consumer demand.

Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts?

8 & 9 October

Discover chef-inspired ingredient solutions from Griffith Foods

Join Griffith Foods for a culinary journey showcasing their chef-inspired ingredient solutions to delight taste buds, nourish bodies, and support sustainable practices. Take the opportunity to experience how Griffith can elevate your product development and taste their latest creations that showcase coatings, seasonings and sauces for added-value protein and snack products. Whether it’s improving gut health, reformulating non-HFSS products, innovating for clean labels, or using sustainably sourced ingredients, Griffith Foods has the expertise and product development capability to support your needs.

Key themes

Culinary inspiration concepts and Griffith Foods capabilities

Health & Nutrition

Sustainability Market Insights

Also, join Griffith Foods in Insights and Trends

In addition to their tasting sessions, hear from Griffith Foods’ Jamie Measor, Regional Nutritionist, who will share insights on “Flavours of the Future: Trends and Ingredients

Shaping Modern Menus” on 8th

October from 14:45 to 15:45 on the Insights and Trends Main Stage. Also, catch Alex Skidmore, Market Intelligence Manager, on 9th

October from 09:30 to 10:30 as he explores megatrends driving food and drink innovation.

Meet our team

Alex Skidmore

Marketing Intelligence Manager Europe

John Feeney

Culinary & Innovation Director Europe

Helen Smith Sales Director UK&Ireland

Trudie Varney

R&D Manager UK&Ireland

Jasmien Beckers

Customer Segment Marketing Manager

Neus Bonavida

Customer Segment

Marketing Manager

Jamie Measor European Head Nutritionist

Joke Putseys R&D Lead Europe

Alternative Protein, Seasonings & Coatings

Podcast episode

The art and science of food innovation

How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?

In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).

And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.

When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.

Tuesday, 8 October

Experience the true taste of Italian craftsmanship with Millbio’s regional sourdough line.

Join us as Millbio unveils its latest innovation, the PANVIVO SOURDOUGH SENSATION. Crafted in collaboration with renowned Tuscan bakery chef and consultant Fabrizio Nistri, this new range brings the essence of Italy to your table with five unique sourdough blends using local cereals originating from the following regions:

Join Millbio at their roundtable

Beyond their tasting sessions, Millbio’s Dr Phil Stroud will host a roundtable on 9th October from 13:45 to 14:30, focusing on innovative ingredient solutions for managing microbial spoilage in food and beverages.

Made from all-natural ingredients, each blend embodies Millbio’s core principles: increasing fibre, reducing salt and sugar, boosting antioxidant levels, and avoiding GMOs and e-numbers.

Trentino Alto Adige

Rye and Cumin

Apulia

Durum Wheat

Tuscany

Farro

Piedmont

Riso Nero

Sicily Chickpeas and sage

Are you ready to try a bite of true Italian taste? Immerse yourself in the PANVIVO SOURDOUGH SENSATION and discover how Millbio brings advanced nutritional values and Italian style to life.

Meet our team

Alessandro Boggiani CEO

Fabrizio Nistri Bakery Chef

Janet Maidment Senior Business Development Manager

Podcast episode

The rise and rise of sourdough - what’s next for the timeless bread?

Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?

Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.

And when we look to its history, it is clear that it has long-held a place in people’s hearts.

In this episode of the Food Matters Live podcast, made in partnership with

Millbio, we delve into that history to look for clues to what the future might hold.

It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.

Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.

Monday,

October EUDR regulatory briefing

With the EUDR deadline fast approaching, time is running out for your business to ensure compliance. Join us on the 7th October for a regulatory briefing as we invite an expert line-up of policy makers and industry leaders to share best practices through exclusive industry case-studies.

Chair: Anna Mann, Associate Director - Responsible Business, The Fairtrade Foundation

09:30 - 10:00

The EU Deforestation Regulation: overview and state-of-play

Emilien Gasc, Climate, Environment and Energy Counsellor EU Delegation to the UK

10:00 - 10:30

EUDR - UK Certifier reflections on compliance

Lee Holdstock, Senior Business & Trade Development Manager, Soil Association

10:30 - 11:00

The future of data sharing across the supply chain

10:45 - 11:45

Reformulating to reduce Carbon footprint for Scope 3 in the ScienceBased Target Initiatives

Judith Murdoch, Director, Murdoch Associates | Margot Logman, Sustainability Project Manager, AAK

Understanding the impact of EUDR regulation on sustainable palm oil

Manuel Davila, Managing Director, Daabon Europe and UK

12:20 - 12:50

Leveraging technology to improve transparency and traceability

14:00 - 14:45

Navigating change - what does it mean in practice?

Sophie De Salis, Sustainability Policy Advisor, British Retail Consortium | Cerys Jenkins-Lowe, Sustainability Manager, Heart with Smart | Gary Lake, Supply Chain & Procurement Director, The Collective UK | Jamie Treby, Coffee Strategist, DRWakefield & Co Ltd.

14:45 - 15:15

Navigating compliance across the palm oil supply chain

Judith Murdoch, Director, Murdoch Associates

15:15 - 15:45

The role of retailers in leading and delivering verified deforestation free supply chains

Will Schreiber, Director, 3Keel; representative of the Retail Soy Group

16:15 - 16:45

Transforming your supply chain: from farm to fork

Ben Williams, Sustainability Manager, Leprino Foods

16:45 - 17:15

The path to compliance: managing a global coffee supply chain

Tom Blackwall, Global Head of Coffee, Finlays

Tuesday,

8 October

Main Stages

Insights and trends

Sustainable Sourcing

Positive Nutrition

Chair: Michael Adams, Head of Product Innovation, Campden BRI

Chair: Sian Yates, Editorial Director, FoodBev Media

Lydia Collas, Head of Natural Environment, Green Alliance

Chair: Alex Ruani, Chief Science Educator, The Health Sciences Academy

Tuesday, 8 October

Insights and trends

“

It was a really well organised event and I loved the mix of panel talks and interactive sessions that I thought broke up the day nicely.

Product Innovation Technologist, Jordans Ryvita

09:30 - 10:30

The megatrends driving change and innovation across the food and drink sector

Joe Clark, Head of Insights, GÜ Puds | Steve Gladwell, Senior Associate, Food Strategy Associates | Thea Alexander, CEO and Founder, YF | Charlotte Cremonese, Head of Food and Innovation, Charlie Bigham’s

10:45 - 11:45

Allergen awareness: latest developments and better protection for consumers

Sterling Crew, President, IFST | Caroline Benjamin, Founder, Food Allergy Aware | Julianne Ponan MBE, Founder and CEO, Creative Nature | Amena Warner, Head of Clinical Services, Allergy UK | Victoria Eadon, Senior Marketing Manager, First Grade International UK (Koko Diary Free)

12:00 - 13:00

The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions

Ben Kisby, Group Head of Category & Insight, Finsbury Food Group | Rob Kidd, Food Industry Consultant | Michaela Neame, Head of Product, Merchant-Gourmet | Vhari Russell, Founder, The Food Marketing Experts

13:45 - 14:30

Increase your NPD resource to launch more & faster

Nell Head, Head of Development, Froghop

Beyond the hype: how AI can drive real innovation in flavour & ingredient development

Jade Lain, UK Marketing Manager, Symrise | Ruben Rama, Global Sensory and Consumer Insights Data & Knowledge Manager, Symrise

Formulating to meet the demand for protein-rich, plant-based diets

Paul Donegan, Marketing Manager, ATURA Proteins

14:45 - 15:45

Flavours of the future: Trends and ingredients shaping modern menus

Millie Diamond, Food & Drink Trend

Strategist, WGSN | Rohan Wadke, Chef |

Jamie Measor, European Head Nutritionist, Griffith Foods

Flavours and colours

16:00 - 17:00

Allergens and free from Sustainable and hybrid

Evolving the NPD process: leveraging data, digital tools and AI to support product development, innovation and reformulation

Andrew Godley, Professor of Entrepreneurship and Innovation, University of Sussex | Amir Mousavi, Founder and Food Consultant, Good Food Studio

Tuesday, 8 October

Sustainable Sourcing

The event was really well organised, and was an excellent way of sharing knowledge and experiences with academics, farmers, and industry partners on developing more sustainable and resilients supply chains.

Assistant Professor in Environmental Science, University of Nottingham

09:30 - 10:45

How will new regulations and policy developments reshape the ingredients supply chain?

09:30 - 09:45 | An overview of regulatory and policy landscape

James McCulloch, Head of Feed, Agricultural Industries Confederation (AIC)

09:45 - 10:05 | EUDR case study: WHITBREAD Ursula Minton, Responsible Sourcing & Sustainability Manager, Whitbread

10:05 - 10:25 | EU Deforestation Regulation, UK Forest Risk Commodities Regulation and carbon footprint in the Science Based Targets Initiative – similarities and differences

Judith Murdoch, Director, Murdoch Associates

10:25 – 10:45 | Panel discussion: Learnings from industry and partners in preparing to meet new legislation

Judith Murdoch, Director, Murdoch Associates | Paul Rooke , Executive Director, British Coffee Association

10:45 - 11:45

Reformulating to reduce Carbon footprint for Scope 3 in the Science Based Target Initiative

Judith Murdoch, Director, Murdoch Associates

| Margot Logman, Sustainability Project Manager, AAK

EU Food roundtable

Veryan Bliss, Fruit & Vegetables Advisor, EU Food

Understanding the impact of EUDR regulation on sustainable palm oil

Manuel Davila, Managing Director, Daabon Europe and UK

11:45 - 13:00

Exploring how industry is embracing the move towards regenerative agriculture

11:45 - 12:05 | Understanding industry’s role in championing regenerative agriculture

Juliane Cailouette, Noble Managing Director, The Sustainable Restaurant Association

12:05 - 12:25 | Forging new collaborations and partnerships

Stuart Knight, Director of Agronomy & Deputy Director, NIAB

12:25 - 12:50 | Case study of regenerative agriculture

Harriet Bell, Head of Regenerative Farming, Riverford

14:00 - 15:15

Unlocking the value of upcycling: exploring opportunities and challenges of valorising the waste stream

14:00 - 14:30 | Panel: Unpicking the technical and legal challenges of upcycing and valorising the waste stream

Juan Medina, CEO, Kaffe Bueno

14:30 - 14:55 | Case study: The ChickP journey

Hannah McCollum, Founder & CEO, ChicP

14:55 - 15:15 | Progress on valorising waste streams, Chief Executive Officer, Upcycled Food Association

15:30 - 16:45

Sustainable Ingredients and Technologies Innovation R&D Showcase

Vincenzo di Bari, University of Nottingham

Professor | Professor Karen Polizzi, Vice Director, Microbial Food Hub, Imperial College London

Regenerative agriculture

Positive Nutrition

“ Tuesday, 8 October

It was such an interesting two days and as per the last one, we took a lot of notes and enjoyed hearing from the speakers about so many different subjects related to our industry.

Senior Marketing Manager, Nutriburst Vitamins

09:30 - 10:30

Anticipating the trends driving the nutrition sector: characterising the consumer of the future

Lauren Woodley, Senior Nutrition Manager, Nomad Foods | Kymberle Zielinski, Strategic Insights Specialist, PlantFutures

10:30 - 11:30

Formulating to meet the demand for proteinrich, plant-based diets

Paul Donegan, Marketing Manager, ATURA Proteins

ESSNA roundtable

11:45 - 13:00

Opportunities in nutraceuticals: supplementing for success

11:45 - 12:05 | Healthy ageing: supplementation for the over-50s

Dr Max Gowland, Chief Scientific Officer, Cambridge Nutraceuticals

12:05 - 12:25 | What will be the next big thing for men in nutraceuticals?

Julian Cibotaru, Product Development Manager, Rain Nutrience

12:25 - 12:45 | Exploring alternative sources of bioactive forms of omega-3 EPA, DHA and DPA

14:00 - 15:15

Examining the latest science and ingredients inspiring sports and active nutrition

14:00 - 14:20 | Victory by design: personalised sports nutrition strategies for elite results

Alex Ruani, Chief Science Educator, The Health Sciences Academy

14:20 - 14:40 | Improving health and performance through novel dietary interventions targeting the gut microbiota

Connor Parker, Lecturer and PhD Researcher in Exercise Physiology, Nottingham Trent University

14:40 - 15:00 | Optimising nutrition for female athletic performance

Dr Susan Kleiner, Owner, High Performance Nutrition

14:40 - 15:00 | Question and Answer session

15:30 - 16:45

Positive nutrition for cognitive health

15:30 - 15:50 | Your guide to nootropics and adaptogens: a highly competitive and increasingly popular landscape

Dr Hanine Estephan, Director of Science and Wellness, Holland & Barrett

15:50 - 16:10 | The role of positive nutrition in mood and brain health

Rachael Matthews, Head of Product, TRIP

16:10 - 16:30 | When markets converge: examining the gut-brain connection and corresponding opportunities

Dennis Golm, Lecturer in Psychology, University of Southampton

Healthy aging

Wednesday, 9 October

Main Stages

Insights and trends

Sustainable Sourcing

Positive Nutrition

Chair: Bertrand Emond, Membership Ambassador - Culture Excellence Lead, Campden BRI

Chair: Henry Unwein, Head of Climate and Carbon, Simply Sustainable

Chair: Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development and Health, Faculty of Medicine, University of Southampton

Wednesday, 9 October

Insights and trends

Tastes of Better is a great event to keep on track with the latest and future of the food industry. Friendly and relaxing format for quality networking. Head of Ingredients, Pladis “

09:30 - 10:30

The mega trends driving change and innovation across the food and drink sector

Mary Kirk, Group Insight Manager/Consultant, Samworth Brothers | Edward Bergen, Senior Analyst: Food & Nutrition, FutureBridge | Alex Skidmore, Market Intelligence Director, Europe, Griffith Foods

10:45 - 11:45

Evolving the NPD process: leveraging data, digital tools and AI to support product development, innovation and reformulation

Clare Otridge, Director, Grounded Research | Anthony Warner, Development Chef and Writer, New Food Innovation | Ruben Rama, Global Sensory and Consumer Insights Data & Knowledge Manager, Symrise

12:00 - 13:00

The consumer tastes, behaviours and budgets driving healthy, innovative and sustainable food and drink solutions

Natasha Maynard, Healthy and Sustainable Diets, IGD | Lisa Tookey, Group Growth & Food Director, Holland & Barrett | Matthew McAuliffe, Plant and Futures Director, The Compleat Food Group | Elaine Lacey, Insight Partner – Health & Sustainability, Tesco

13:45 - 14:30

Natural and innovative ingredient solutions to help manage microbial spoilage in food & beverages

Phil Stroud, Millbo

Increase your NPD resource to launch more & faster

Nell Head, Head of Development, Froghop

Beyond the hype: how AI can drive real innovation in flavour & ingredient development

Jade Lain, UK Marketing Manager, Symrise | Ruben Rama, Global Sensory and Consumer Insights Data & Knowledge Manager, Symrise

Formulating to meet the demand for protein-rich, plant-based diets

Paul Donegan, Marketing Manager, ATURA Proteins

14:45 - 15:45

Flavours of the future: Trends and ingredients shaping modern menus

Isabel Lydall, Founder, Curious to Clear Collective | Steve Humphries, Executive Development Chef, Vacherin

16:00 - 17:00

Spotlight on Precision Fermentation and Cell-Cultivation

Robert Lawson, Managing Partner, Food Strategy Associates | Max Jamilly, CEO and Co-Founder, Hoxton Farms

Wednesday, 9 October

Sustainable Sourcing

09:30 - 10:45

Understanding the Science Based Targets Initiative framework

09:30 - 10:15 | Understanding the framework and criteria for science based targets: what do you need to consider when developing your targets?

Steven Hughes, Sustainability Manager, Azelis | Simon Mussett, Net Zero Lead (UK&), Sodexo

I thoroughly enjoyed this event – a fantastic opportunity to listen to insights from a diverse range of experts about the impact of the new regulations on the food industry, whilst providing valuable knowledge on how we can collaborate and strive for compliance together.

Sustainable Raw Materials Manager, Marks & Spencer “

10:15 - 10:45 | Decoding the SBTi process: Aramark’s journey to validation

Gina Camfield, Head of ESG, Aramark UK & Global Offshore

10:45 - 11:45

Reformulating to reduce Carbon footprint for Scope 3 in the ScienceBased Target Initiatives

Judith Murdoch, Director, Murdoch Associates | Margot Logman, Sustainability Project Manager, AAK

Understanding the impact of EUDR regulation on sustainable palm oil

Manuel Davila, Managing Director, Daabon Europe and UK

EU Food roundtable

Veryan Bliss, Fruit & Vegetables Advisor, EU Food

11:45 - 13:00

Reducing scope 3 emissions: securing commitment from suppliers on the path to net zero

11:45 - 12:10 | Case study: Securing Sustainable Supply Chains from the EU

Andrew Crumpton, Policy Advisor, EU, EU Food

12:10 - 12:35 | Panel: What are the challenges and solutions to reducing scope 3 emissions?

12:35 - 13:00 | Aggregating data across multiple stakeholders to define and set targets 14:00 - 15:15

Sustainable Ingredients and Technologies Innovation R&D Showcase

Sam Trevethyen, Global Brand Ambassador, Discarded Spirits | Nick Saltmarsh, Managing Director, Hodmedod Ltd

Sourcing for NPD

15:30 - 16:45

Exploring how industry is embracing the move towards regenerative agriculture

15.30 - 15.50 | Panel: Accelerating industry’s role in championing regenerative agriculture

Robyn Cooper, Crops Manager, SAI Platform

Lesley Mitchell, Policy Director Sustainable Food Trust | Mark Varney, Head of Fair to Nature, RSPB

15.50 - 16.10 | Case study

Charlie Kingsley, Corporate Sustainability Manager, Suntory Beverage & Food GB&I

Wednesday, 9 October

Positive Nutrition

09:45 - 10:45

Get to the Heart of Healthy Ageing: The Power of Positive Nutrition

Silke Ullmann, Manager - Nutrition Communications, BENEO

09:45 - 10:30

Ingredients supporting healthy ageing: consumer preferences and the evolving landscape

Amanda Shiach, Research Assistant & Patient and Public Involvement Coordinator, Centre for Public Health & Policy, Wolfson Institute of Population Health | Professor Jane Murphy, Professor of Nutrition and Deputy Dean, Faculty of Health and Social Services, Bournemouth University | Sophie Medlin, Director, City Dietitians, Chair, BDA London

10:45 - 11:30

Featured Roundtables

The gut-brain axis – Role of prebiotic chicory root fibres in mood regulation

Silke Ullmann, Manager - Nutrition Communications, BENEO

Formulating to meet the demand for protein-rich, plant-based diets

Paul Donegan, Marketing Manager, ATURA Proteins

ESSNA roundtable

11:45 – 13:00

Keeping up to speed with the science and opportunities in gut health

11:45 - 12:05 | Survivability of probiotics in the GI tract

Sophie Medlin, Director, City Dietitians Chair, BDA London

12:05 - 12:25 | Exploring prebiotics for cognitive resilience: latest research from the International Life Sciences Institute

Dr Piril Hepsomali, Lecturer in Psychology, University of Reading

12.25 - 12.45 | Spotlight on the pivotal role played by the gut microbiome in women’s health in the menopause: translating the science into practical application

Christine Bailey, Director of Nutrition & Wellbeing, Thomas Franks Ltd.

14:00 – 15:15

Bridging the fibre gap: examining the impact, challenges and opportunities created by low fibre intake in the UK

14:00 – 14:20 | Scientific snapshot: what does the latest research into fibre and its impact on health outcomes show?

Dr Pippa Gibson, Senior Nutrition Scientist, British Nutrition Foundation

14:20 – 14:40 |Bridging the fibre gap: industry partnerships and progress

Kate Harrington, Senior Diet and Health Executive, Food and Drink Federation

14:40 – 15:00 |Raising the Pulse of the UK: opportunities for transforming the nutrient density of staple foods

Dr Paola Tosi, Associate Professor, University of Reading

14:45 - 15:00 | Examining the ingredients leading the way in meeting the fibre challenge

15:00 – 15:15

Question and answer session

15:30 - 16:45

Panel discussion - Spotlight on sustainable nutrition: plant-based eating and beyond

Anthony Warner, Freelance Development

Chef | Dr Hannah Theobald, Head of Nutrition, Quorn Foods | Zoe Hill, Registered Associate Nutritionist, British Nutrition Foundation | Joanne Lunn, Partner & Senior Ethics and Sustainability Manager, Waitrose

It was a great event. Loved how unbiased and expert the speakers were, it sparked some really interesting discussions.

Senior Nutritionist, Gousto

Meet our speakers

Anthony Warner New Food Innovation

Ben Kisby Finsbury Food Group

Ben Williams Leprino Foods

Bertrand Emond Campden BRI

Amanda Shiach Wolfson Institute of Population Health

Alex Ruani The Health Sciences Academy

Alex Skidmore Griffith Foods

Amanda Oenbring Upcycled Food Association

Andrew Godley University of Sussex

Anna Mann The Fairtrade Foundation

Amena Warner Allergy UK

Amir Mousavi Good Food Studio

Charlie Kingsley Suntory Beverage & Food GB&I

Charlotte Cremonese Charlie Bigham’s

Caroline Benjamin Food Allergy Aware

Cerys Jenkins-Lowe Heart with Smart

Charlotte Cremonese Charlie Bigham’s

Dr Phil Stroud Millbo

Georgina Camfield Aramark UK & Global Offshore

Measor Griffith Foods

Christine Bailey Thomas Franks Ltd

Dr Pippa Gibson British Nutrition Foundation

Hanine Estephan Holland and Barrett

Clare Otridge Grounded Research

Dr Piril Hepsomali University of Reading

Hannah McCollum ChicP

Connor Parker Nottingham Trent University

Dr Susan Kleiner High Performance Nutrition

Riverford

Jamie

Jamie Treby DRWakefield & Co Ltd.

Joanne Lunn Waitrose

Joe Clark Gü Puds

Harriet Bell

Courtney WardHunting The Jamie Oliver Group

Edward Bergen FutureBridge

Heather Frost Riverford

Juan Medina Caffe Bueno

Dennis Golm University of Southampton

Elaine Lacey Tesco

Isabel Lydall Curious to Clear Collective

Judith Murdoch Murdoch Associates

Dr Hannah Theobald Quorn Foods

Emilien Gasc EU Delegation to the UK

Jade Lain Symrise

Dr Max Gowland Cambridge Nutraceuticals

Gary Lake The Collective UK

James McCulloch Agricultural Industries Confederation

Julian Cibotaru Rain Nutrience

Juliane Caillouette-Noble Sustainable Restaurant Association

Julianne Ponan MBE Creative Nature

Manuel Davila Daabon Europe and UK

Millie Diamond WGSN

Professor

Jane Murphy Bournemouth University

Kate Harrington Food and Drink Federation

Margot Logman AAK

Natasha Maynard IGD

Professor

Karen Polizzi Imperial College London

Kymberle Zielinski Plant Futures

Mark Varney RSPB

Nell Head Froghop

Lauren Woodley Nomad Foods

Mary Kirk Samworth Brothers and Kirk Marketing & Media

Nick Saltmarsh Hodmedod’s

Rachael Matthews TRIP

Rob Kidd Rubikon Consulting Ltd

Lee

Senior Business & Trade Development Manager, Soil Association

Rohan Wadke Cameron House

Ruben Rama Symrise

Philip Calder University of Southampton

Paola Tosi University of Reading

Matthew McAuliffe The Compleat Food Group

Michaela Neame Merchant Gourmet

Lisa Tookey Holland & Barrett

Max Jamilly Hoxton Farms

Paul Donegan ATURA Proteins

Holdstock

Paul Rooke British Coffee Association

Lesley Mitchell Sustainable Food Trust

Robert Lawson Food Strategy Associates

Robyn Cooper SAI Platform

Lydia Collas Green Alliance

Michael Adams Campden BRI

Sam Trevethyen Discarded Spirits

Sophie Medlin BDA London

Steven Hughes Azelis

Ursula Minton Whitbread

Silke Ullmann BENEO

Stephen Humphries Vacherin

Stuart Knight NIAB

Vhari Russell The Food Marketing Experts

Simon Mussett Sodexo

Sophie De Salis Sustainability Policy Advisor at the British Retail Consortium

Victoria Eadon First Grade International UK (Koko Diary Free)

University of Nottingham

Thea Alexander BVA Nud

Tom Blackwell Finlays

Vincenzo di Bari

Sterling Crew IFST

Steve Gladwell

Robert Lawson talks about industry mega-trends and the impact on young brands

Robert Lawson, Managing Director at Food Strategy Associates and the man behind the largest food and drinks merger in the UK, talks to us about the mega-trends shaping the industry, and how prospective food and drink brands can maximise their chances for success.

More than half of new food product launches fail in the first year, how can companies increase their chances of market success and longevity in the highly competitive food industry?

I almost always tell clients not to do it. Some go ahead anyway, and unfortunately, they haven’t been successful. So, what would my advice be? The first thing that prospective food and drink brands can do is pause before launching; so many of them fail because they shouldn’t be launching in the first place. That’s not necessarily a message that your audience wants to hear, but so often I hear people talking about a new product or brand idea, but they haven’t tested it with consumers and explored whether there’s a consumer appetite in the market.

What are some emerging mega trends or themes you foresee taking hold in the food industry?

I‘m enthusiastic about both biomass and precision fermentation, but profitability is paramount. Let’s face it, some products just won’t turn a profit. They have virtually no chance of success. It’s important for businesses to have a clear path to profitability and for investors to see that path as well, something that many plant-based offerings lack. Precision fermentation is something I’m particularly excited about, but only in sectors where it can be profitable. For instance, precision fermentation targeting mozzarella cheese doesn’t interest me because traditional cheese is inexpensive, whereas precision fermentation is a costly technology. However, in general, precision fermentation shows great potential and is something I find very intriguing.

Robert will be taking to the Food Matters Live main stage to discuss the challenges and opportunities presented by precision fermentation and the latest innovation in this field.

Quorn’s Culinary Director weighs in on UPF panic, precision fermentation and the role of chefs in sustainability

We sat down with Stu Henshall to discuss his role as a plant-based tastemaker and explore everything from ultra-processed meat analogues to the role of chefs in promoting sustainable eating patterns:

Why has Quorn achieved consumer acceptance where others have struggled?

It’s amazing to consider how Quorn has become a staple in everyday meals, from shepherd’s pie to Bolognese, especially among those who may have been sceptical of plant-based options in the past. This level of acceptance didn’t happen overnight, it’s the result of a journey that began 60 years ago, with our first product debuting in 1985. Quorn stands out not just because it’s meatfree, but also because of our unwavering focus on sustainable sourcing and production. It’s the combination of nostalgic comfort and modern responsibility that sets Quorn apart, making us a trusted choice for families looking for both tradition and change on their dinner tables.

What is the role of chefs in promoting sustainable eating habits in society?

Could you share a flavour or cuisine trend you’re particularly excited about for 2024?

Chefs are like the storytellers of the culinary world, transforming simple ingredients into narratives that captivate our senses. Today, as we explore new frontiers like insect protein and cultured meat, chefs’ creativity becomes key in making these options not just palatable, but desirable. They show us the art of possibility, blending tradition and innovation on our plates, making sustainability an integral part of the delicious meals we enjoy

Traditional fermentation techniques are undergoing a renaissance, unlocking a treasure trove of flavours and nutritional benefits. Meanwhile, precision fermentation is paving the way for sustainable alternatives to animal-derived ingredients. This blend of ancient wisdom and modern technology is the finest example of how the human story continues to evolve through food.

Julian Cibotaru, Product Development Manager at Rain Nutrience, on the future of nutraceuticals for men’s health.

We caught up with Julian Cibotaru, Product Development Manager at Rain Nutrience, to chat about the latest buzz and future trends in the men’s nutraceuticals market. Find out which ingredients are currently on his radar, the regulatory hurdles the sector is navigating, and why consumer education is so vital.

What do you see as the next major trend in nutraceuticals targeted at men’s health?

The next major trend in nutraceuticals for men’s health will likely focus on shifting from lifespan to healthspan, prioritising not just living longer but living healthier for longer. Consumers are increasingly adopting dietary and lifestyle practices to optimise their health span, seeking higher quality and more lifestyle-specific solutions. This trend reflects a willingness to invest in premium, personalised supplements that cater to individual needs. A holistic approach, combining tailored nutrition, lifestyle modifications, and targeted supplements, is becoming central to men’s health.

What factors do you think will influence consumer purchasing decisions in the men’s nutraceutical market in the next few years?

Consumer purchasing decisions will be heavily influenced by several key factors.

▷ Transparency and clean labelling will be paramount, as consumers demand clear, honest information about ingredients and sourcing. Scientific backing and efficacy will also play a critical role, with buyers increasingly seeking products supported by robust evidence to validate health claims.

▷ Taste and flavour will significantly influence choices, especially with the growing awareness of the dangers of excess sugar consumption. Consumers are increasingly turning to low or nosugar alternatives, making natural sweetening solutions popular in healthier snacks and drinks.

▷ Additionally, format and convenience will become more important, with a growing preference for nutraceuticals integrated into everyday food and beverages

▷ Functional ingredients like CBD for anxiety relief, adaptogenic mushrooms for stress management, and magnesium for relaxation are examples of this trend.

These innovations must align with consumer needs and preferences, which are essential for creating successful health and wellness solutions. Brands that excel in these areas will likely lead the market, as consumers prioritise trust, effectiveness, and ease of use in their purchasing decisions.

Don’t miss your chance to hear Julian Cibotaru in person on 8th October at Food Matters Live Ascot. He’ll be speaking on a panel titled “What Will Be the Next Big Thing for Men in Nutraceuticals?”

Millie Diamond Q&A

Millie Diamond, Food & Drink Trend Strategist, WGSN shares her views on some of flavours and cuisines of the future, key opportunities for brands to meet consumer needs, and why she thinks the future is bright for the bakery category.

Can you share a flavour or cuisine that has experienced significant growth in recent years?

We’ve really seen the rise of regional Southeast Asian cuisines, such as Filipino, Thai and Vietnamese. Consumers are seeking out more authentic connections, celebrating individuality and seeking to preserve cultural heritage and so these hyperregional cuisines are rising and inspiring product development. We’re seeing the spicy, sour, sweet, salty and bitter elements from Thai food rising offering a multidimensional eating experience, whilst Vietnamese offers fresh, vegetable-forward flavours and Indonesian offers complex spice blends.

Aside from taste, what are some of the key factors that consumers are looking for food and drink products right now?

As we’ve seen snacking rise, consumers are looking for products that allow them to eat what they want, when they want, whether that’s cereal for an indulgent midnight snack or a savoury, globallyinfluenced breakfast dish that they can eat at any time of day. They’re really breaking the rules when it comes to dayparts and there’s a big opportunity for brands to capitalise on this.

And of course we can’t ignore the fact that there is this push-pull, as consumers struggle to shop their values, whether that’s sustainability or health, due to price constraints. There’s a real dissonance between people’s beliefs and then their actual behaviours and there’s an opportunity here for brands to address this gap.

Based on WGSN’s consumer research, which food and drink category do you think has the most potential for both innovation and growth?

We are seeing huge amounts of innovation within bakery, from thirdculture fusions, to nostalgic mashups or plays on salty and sweet. Going back to the Southeast Asian angle, photogenic ingredients such as pandan and ube have really taken off in bakery, giving a colourful lift to creations. We are really seeing the ‘lipstick effect’ trickling down now into food and drink and people are looking to treat themselves with something small but indulgent and I think bakery items such as singleserve cakes or items with an element of surprise, such as an unexpected flavour or twist, are going to see growth.

Here are six reasons why Food Matters Live Ascot is the must-attend event of the year.

1. Stay ahead of the latest industry trends

2. Experience ingredient innovation first-hand

3. Connect the dots between health and sustainability

4. Transform ideas into action

5. Connect with the best

6. Personalize your day through the app

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Rotterdam NEW 23-24 September

Ascot 8-9 October

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