23-24 September, 2025, Ahoy Convention Centre
Official Preview Guide Rotterdam
Briony Mansell-Lewis Managing Director
Welcome
We couldn’t be more excited to bring Food Matters Live to the vibrant city of Rotterdam in just a few weeks – two inspiring days dedicated to ingredient innovation, product development, and powerful business connections.
Food Matters Live is where ingredient innovators, product developers, pioneers in food and nutrition, and renowned industry leaders come together to spark ideas, share expertise, and shape a better, sustainable and nutritious food landscape.
It’s going to be a packed two days. To help you get the most out of your time, this preview guide provides everything you need to know – from key highlights across the multi-faceted programme, the benefits of attending, to who you’ll meet and what to expect.
Here’s a taste of what’s in store:
Tastes of Better our signature one-of a kind experience, created exclusively for product developers to accelerate on trend product development
Two dynamic stages featuring 100 international speakers sharing cuttingedge insights and thought leadership
Curated roundtables where you can take your seat for personalised advice and NPD solutions
The NPD Discovery Zone your chance to meet the changemakers driving transforming the future of new product development
You’ll also become part of a vibrant, curated community of like-minded professionals from forward-thinking food and nutrition businesses across Europe – gathering to connect, collaborate, and create new opportunities.
As we celebrate our European debut this September, we’d like to thank all our partners, speakers, supporters and VIP attendees joining us. We can’t wait to welcome you to the Ahoy Convention Centre, Rotterdam, on 23–24 September for two days of inspiration, discovery, and game-changing connections.
See you there.
Tastes of Better
Step into our unique, cross-category sessions, designed for you to see, taste and explore the latest ingredient innovations. As part of the VIP experience, you will be provided with a personalised itinerary, detailing handpicked sessions inviting you to explore partner showcases though an experiential journey that will take your product development to new heights.
Tastes of Better was spot on in terms of the content. I liked the diversity of the sessions, and it was nice to connect with people I otherwise may not have. European Senior Brand Manager, Nomad Foods
Immerse yourself in the science
Master the Marvel of Mouthfeel™
Tate & Lyle invites you to step inside the Innovation Lab for a dynamic, hands-on
Their Master the Marvel of Mouthfeel™ experience blends sensory science, formulation mouthfeel is the key to unlocking delicious, healthier, and more commercially
What to Expect
Join Tate & Lyle’s sensory and insight experts as they explore why mouthfeel is the hidden driver of consumer choice – and how their tools and technical know-how can help you create standout products with measurable commercial impact.
Visitors will experience:
Hands-on sensory experiments
Mastering reformulation with our Tate & Lyle
Sensation™ tool
Experience innovative prototypes
Mouthfeel insight from global authority in sensory science Professor Charles Spence, Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory at the University of Oxford
Whether your challenge is to retain mouthfeel during reformulation, regain appeal in recipes, or elevate mouthfeel through trend-led innovation – Tate & Lyle has the formulation science to make it possible.
science of sensations
23 & 24
September
hands-on journey into the role of mouthfeel in product performance. formulation expertise and trend-forward tastings to show how commercially successful products.
Inside the Experience
Over the experience, guests will be guided through three expert-led segments:
1. Mouthfeel Masterclass
See, hear, feel and taste how all the senses combine to shape perception and drive consumer preference – featuring an introduction from world-renowned experimental psychologist Professor Charles Spence.
2. Sensory Science
Decode consumer language and translate it into technical formulation using Tate & Lyle Sensation™ –Tate & Lyle’s proprietary mouthfeel tool. Participate in a “taste the difference” and discover how Tate & Lyle’s expertise and solutions can help you overcome formulation trade-offs.
3. Future Foods
Taste tomorrow’s textures, today. Sample three trendled prototypes that demonstrate how mouthfeel innovation drives product success.
Why Visit?
Learn from leading sensory scientists and application experts
Explore cutting-edge tools that translate insights into faster innovation
Leave with new ideas, inspiration and practical next steps
Sample creative prototypes solving actual NPD challenges
From bakery to beverages, dairy to sauces – whatever your category, we’ll show how mastering mouthfeel leads to better products and stronger performance.
This was my first experience of Tastes of Better, and I loved it! I was really impressed by the quality of the sessions, loved hearing trends and insights from different actors in the industry, and enjoyed very much the info (the food and drinks!) provided during the tasting session.
NPD Manager, Britvic
Meet the team
Our on-site experts are ready to guide you through your next NPD challenge – with a little taste of science along the way.
Sandrine Stresser Director of Marketing and Communications, EMEA
Clara Mombeshora Senior Consumer Insights Manager, EMEA
Marietta Sayegh PhD, RNutr (Nutrition Science) Lead Nutrition Scientist, EMEA
Heba Shendy Sensory Manager, EMEA
Lin Peterse Category Development Manager
Camille Berdugo, Marketing Manager, Europe
23 & 24 September
During the session with AAK, you’ll have the opportunity to experience a range of sample applications in Chocolate Confectionery, Dairy, Bakery, Special Nutrition, Plant Based, and Savory solutions - getting a firsthand taste of how the right ingredients can make a difference in product quality and environmental impact.
What you’ll explore:
Reducing CO₂ emissions through intelligent, plant-based ingredient solutions
Exclusive access to AAK experts in Chocolate and Confectionery, Dairy and Plant-Based, Savoury, Bakery, and Special Nutrition
Understanding ingredient impact across value chains, communities, and consumer health
Driving social responsibility through conscious ingredient selection for long-term change
AAK’s sustainability initiatives and our role in leading the transition to a more responsible food system
Better Planet
Responsible sourcing, processing & Innovation
Better Performance
Functional ingredients, waste reduction & efficiency.
Our Pillars of Innovation
Our innovation pillars means that we bring our capabilities in plantbased oils and fats into a collaboration with you. Together we create lasting value for your business as we are Making Better Happen™
Better Health
Purity & Safety, nutrient enriched, and functional health.
Better Futures
Better livelihoods, green processing, and renewables.
Better Experience
Taste & aroma, mouthfeel & texture and visual appeal.
23 & 24
September
Explore our solutions
Chocolate & Confectionary
We make cocoa butter alternatives and filling fats that can extend shelf life, improve flavour release, taste, production performance and sensory experience. With our codevelopment approach, we collaborate with you to create chocolates and confectionery that suit your needs and specifications.
Dairy & Ice-cream
We have long experience of how to customize solutions for the Dairy segment segments in applications such as Ice cream, Cheese, Whipped Toppings, Yellow Fats, Fermented Milk Products, Milk Drink & Powder, and Coffee Whitener. Our solutions and our expertise can add unique benefits to your final consumer products. This is possible thanks to our extensive knowledge of oils and fats and an understanding of the whole value chain, including deep insights about each application.
Special Nutrition
AAK provides dietary products, beneficial oils, and fat supplements that constitute unique solutions for infant, medical, and senior nutrition. Our broad product range and our solutions help improve nutritional intake and the health of people all over the world.
Plant-based foods
We are passionate about creating better sensory experiences, believing that people should be able to enjoy healthy, sustainable plant-based foods without sacrificing taste, texture or enjoyment. As a value-adding partner, our aim is to work with you to co-develop the tastier and healthier plant-based foods that people love. AkoPlanet™ is our platform for plant-based foods. Designed specifically for plant-based meat, fish, seafood and dairy alternatives, our AkoPlanetTM plantbased fats and oil solutions can take your products to the next level.
Bakery
We offer sustainable solutions that are responsibly sourced, have superior functionality, and that provide a healthier nutritional profile. Our solutions come in the form of shortenings, laminating fats, frying oils, margarines, flaked shortenings, hard stocks, melanges, and many other products that can be customized to fit your specific baking needs and match or even make your production processes more efficient.
Savory
Our extensive portfolio of products includes dressings, butter blends, margarines, spreads, shortenings, vinegars, frying oils, mayonnaise, sauces, cooking wines, and other condiment products. In short, everything needed to produce fabulous food, offer healthier options, generate cost savings, improve performance or place a greater emphasis on sustainability. We offer market adapted products to different regions.
Meet the team
Emma Hendrickx, Customer Innovation Europe Bakery
Mitchell Pengel, Commercial Product Manager Chocolate & Confectionary
Wim Lippens, Sales Manager for West Europe
Narciso Ferreira, Senior Europe Marketing Manager
Luigi Pomponio, Customer Head of Applied Innovation Europe
Marc Vissers, Head of Customer Innovation Special Nutrition
Frank Roldaan, Sales leader for West Europe
Susanne Budde Lund, Customer Innovation Europe Chocolate & Confectionary
Caroline Le Mouellic, Sales Leader for West Europe
Jörgen Thieme, Customer Innovation Europe Dairy
Maximilian Pflaum, Sales Manager for West Europe
Laura Serkeyn, Application Specialist
Eline Plate, Sustainability Marketing Manager
Kristin Tammvee, Customer Innovation Europe Dairy, Savoury & PBM
Max Lemmens, Sales Manager for West Europe
Dirk Slaets, Application Specialist
Erik Berenschot, Customer Innovation Manager
23
September
Join Ingredion as they showcase how clean label innovation goes beyond simple smart solutions that combine insights, technical formulation, and co-creation, framework it uses to solve formulation challenges across the food and beverage
Through hands-on examples, you’ll see how their all-in-one approach enables front and back-of-pack messaging tailored to specific applications and countries preference by leveraging affordability, plant-based ingredients, and preferred
simple ingredient swaps. Using co-creation, Ingredion will present the beverage industry.
enables the creation of insight-based countries - driving higher consumer texture.
Discover our key themes
Sustainability
Affordability
Clean label
Insights
Menu
Enjoy a curated tasting experience featuring seven clean label dishes, each paired with a non-clean label counterpart. As you explore these prototypes, Ingredion will demonstrate how their end-to-end approach, from insights to ideation, creates consumer-winning products. This tasting menu invites you to rethink what clean label can deliver: affordable, great-tasting solutions that meet evolving consumer expectations.
Mains
Plant-Based Currywurst
Cost-Reduced Curry Ketchup
Egg-Free Mayo
French Fries With Extended Crispiness
Sugar-Reduced Orange Beverage With No Artificial Sweeteners
Dessert
Indulgent, Protein-Enriched, Cocoa-Reduced Brownie Caramel Custard
Categories: across Savoury, Beverage, Bakery and Dairy Applications
Meet the team
Uwe Bretschneider, Sales Director Central & Eastern Europe, Ingredion
Kevin Alder, Principal Culinologist EMEA Lead, Ingredion
Joana Maricato, Global Attitudinal Research Manager, Ingredion
Nils Meyer, Sales Manager, C&E Europe, Ingredion
Natacha Ivanov, Senior Technical Service Technologist, Ingredion
Catalina Gomez Procopio, Sales Representative, Benelux & Nordics, Ingredion
I loved the event, particularly the Tastes of Better sessions –the various partners were interesting and knowledgeable.
Healthy & Sustainable Diets Manager, Tesco
Discover Carbon Neutral Palm
As a family-owned company rooted in Colombia, Daabon has always believed both people and the planet. This achievement reflects decades of commitment for biodiversity, and investment in renewable energy. With the launch of our Carbon Neutral Palm Oil, every product manufactured carry a lower carbon footprint. This means that our partners and their consumers reducing greenhouse gas emissions, while still maintaining the highest standards Today, we invite you to discover not just a product, but a promise: palm oil production a healthier climate and a more responsible future.
Food Matters Live was a great event -really insightful with engaging demonstrations and overall very well organised.
Head of Nutrition and Dietetics, Sodexo
Palm Oil
23 & 24
September
believed that farming should nourish commitment to organic practices, respect manufactured using Daabon’s oil will now consumers can directly contribute to standards of quality and performance. production that actively supports
Meet the team
Manuel Alberto Davila, Manging Director Daabon EU & UK
Bernd Brinkmann, Product & Applications Manager
Balachandar Selvamohan, Global Innovations Director
John Maseri, Business Developer Manager
Sven-Dai Landshoeft, Supply Chain Manager
Experience our solutions
Organic Choco Truffles
Uses FreshPress NH-Choc Soft, a non-hydrogenated Cocoa Butter Substitute (CBS) designed for making confectionery compound coating
Biscuits with Compound Coating
Uses FreshPress NH-Choc, the compound made using this fat doesn’t need tempering, making it easy to process. It has a good snap and clean melting characteristics
Organic Cool Melting Fillings
Uses FreshPress CoolMelt, a specialty fat that provides cool melting profile to the filling, creating a good flavour release and mouthfeel
Chocolate filled Cookies
Uses Bake-stable filling biscuits, a soft, spreadable fat for making bake-stable chocolate flowy fillings for biscuits and cookies
Organic Wafer Cream
uses FreshPress NH-Fill, a non-hydrogenated compound filling fat specially designed for making confectionery fillings
Organic Vegan Chocolate Spread
uses FreshPress Stablespread, a non-hydrogenated confectionery spread fat that provides good spreadability, texture and prevents any oil separation in the final product
Pound cake
Uses FreshPress NH-Choc Soft, a non-hydrogenated Cocoa Butter Substitute (CBS) designed for making confectionery compound coating
Custard Mille Feuille
uses Palm shortening MP42 to create high flakiness in the puff pastry, and FreshPress Whiptop, a clean-label non-hydrogenated fat for use in whipping cream application
Doughnuts
uses FreshPress DouShort, a high stable, vegan, and clean-label frying fat that provides good stability and crystallization properties
Apple Tart
uses Palm shortening MP39 to provide good crumb crust and Palm shortening MP45 to create high flakiness and crispy crust for the pastry top
Chewy Cookies
uses Palm shortening MP36, A well texturized clean label fat that provides option to do partial replacement of dairy butter to improve texture
Vanilla Ripple Icecream
uses Fresh Press IceBase, a non-hydrogenated clean label fat for making icecream mass more rich and creamier
Whippy Frappe
uses FreshPress Whiptop, a clean label nonhydrogenated fat for use in whipping cream application to provide good overrun stability
French Fries
uses High Oleic Palm Olein, a high stability frying oil rich in healthy monounsaturated fats and SuperNutri, a clean label palm oil with natural red colour and rich in nutritional content
Taste the Occasion: Limited Editions for Special Moments
Join AGRANA Fruit as we showcase expertise in creating special and limited-edition formulations for different categories - dairy, ice cream, bakery & beverages - for both retail and food service. We bring unparalleled taste, texture, and enrichment to products for a multi-sensory solution for modern consumers. Innovative preparations simplify the process for customers, allowing them to offer exceptional products with ease, for a long-lasting impression with their customers.
Mains
Austrian Christmas Market à Dessert & Hot Drink
Chinese New Years à Ice Cream & Yoghurt
World Cup à Savoury (Sauce/Dip) & Refresher (Cold Drink)
I thoroughly enjoyed Tastes of Better. It was great to step away from the day-today and think about the bigger picture, trends impacting our category, emerging opportunities and interact with some great food ingredient businesses.
Head of Food Service, Bells of Lazonby
Meet the team
Melanie Sturm, Marketing Manager
Dieter Cendon, Innovation Manager/ Product Portfolio
Yasin Shaikh, Sales/Business Development Manager (UK/Ireland)
Isabelle Kraxner, Marketing
Andreas Lausberg, NPD Manager (Food Service)
Helmut Saunus, Sales/Key Account Manager
Jochen Seewald, R&D/Developer
Joeri Vandermeeren, Commercial Manager
Beatriz Penalver Cabanas, R&D/Developer
Suzanne Davies, Category Manager
Katja Ternar, Category Manager
Main stages
In between your Tastes of Better sessions, you can experience our two main stages. Hosting over 100 expert speakers and spotlighting the latest trends in food innovation and the future of positive nutrition, you’ll be equipped to overcome today’s market challenges.
We found the sessions very insightful, learnt about some new techniques that are close to our hearts as innovators. I found it inspiring, and it was helpful as a networking opportunity also. Senior Brand Manager, Unilever
Insights and trends
Join over 50 international expert speakers, delivering exclusive case studies and panel discussions to keep you ahead of consumer and retail trends within the food industry
23 September 2025 24 September 2025
09.00 – 09.30
Industry spotlight: where science meets innovation in partnership with
09.50 – 10.45
Food trends 2030: driving sustainable innovation through mega trends
12.15 – 13.15
Insights and trends in ingredient innovation and positive nutrition in partnership with
14.45 – 15.45
The future of protein: shaping tomorrow’s innovations in partnership with 16.00 – 16.55
Rethinking ultra-processed foods: navigating challenges and opportunities for health and innovation
09.00 – 09.30
Smarter innovation: the impact of AI on new product development
09.50 – 10.45
Elevating health and sustainability
12.15 – 13.15
The future of NPD: harnessing trends and tech to drive innovation in partnership with
14.45 – 15.45
Sustainable sourcing in action: case studies from across the supply chain
16.00 – 16.55
The future is fibre: how it’s shaping the next generation of food and drink
Featured speakers include:
Eline van der Beek, Nestlé
Cees-Jan Adema, FNLI (Federation of the Dutch Food Industry)
Dmitri Peters, JetDrinks
Lorena Friedhoff, REWE Group
Mikkel Andersen, Lantmännen Unibake International
Lu Ann Williams, Innova Market Insights
Volkert Engelsman, Robin Food Coalition
Petra Verhoef, The Netherlands Nutrition Centre
Dr Ir Mirjam Spreeuwenberg, The Kraft Heinz Company
Lauren Woodley, Nomad Foods
Arnaud de Beukelaar, Fevia and Flavence
Edith Feskens, Wageningen University & Research
Marjolein Brasz, Foodvalley
Sylvain Mermod, Greenyard
Lisa Veen, Magioni
Erin Boyd Kappelhof, Eat Well Global
Really insightful talks and a lovely group of attendees whom I got to know throughout the day. The sessions were great and I loved seeing different topics being discussed by companies from a variety of areas within the industry.
NPD Manager, Symprove
Positive Nutrition
50 speakers from international food and nutrition communities will deliver science-led talks, case studies and panel discussions putting the spotlight on evidence-based nutrition science
23 September 2025 24 September 2025
09.00 – 09.30
Industry spotlight: where science meets innovation in partnership with
09.50 – 10.45
Cutting edge ingredients for healthy ageing and longevity: bridging science and nutrition
12.15 – 13.15
From science to solutions: transforming gut health innovation
14.45 – 15.45
Scientific advances in immune-supportive nutrition
16.00 – 16.55
Innovation spotlight: women’s health
09.00 – 09.30
Smarter innovation: the impact of AI on new product development
09.50 – 10.45
Navigating the GLP-1 market: it’s impact on the future of positive nutrition
in partnership with
12.15 – 13.15
Beyond one-size fits all: unlocking the potential of personalised nutrition
14.45 – 15.45
Unlocking the next wave of sustainable alternative proteins
16.00 – 16.55
Innovative ingredients for cognitive health and wellbeing
Featured speakers include:
Sophie Putnam, Holland and Barrett
Taran Toor, Group Director of Wellness InnovationHolland and Barrett
Janna van Diepen, Reckitt/Mead Johnson Nutrition
Sandra Einerhand, Einerhand Science & Innovation
Laura Pirkola, Fazer
Kate Synnott, Yakult Europe
Sara Lesina, Sirio Europe
Inge Groenendijk, Postdoctoral Researcher, Wageningen University & Research
Eline van der Beek, Nestlé
Géraldine Stevenin Ortega, Migros Industrie
Johan Garssen, Utrecht University and Danone Global Research & Innovation Center
Marie-Luise Puhlmann, University of Copenhagen
Robert Dixon, Unilever
Berber Vlieg-Boerstra, OLVG
Koen Venema, Wageningen Food & Biobased Research
Aniko Korosi, University of Amsterdam
Just a short note to say how much I enjoyed the Future of Positive Nutrition stage. I thought it was incredibly well organised, with some very interesting expert speakers and panellists.
Founder, WellWellWell Nutrition
NPD Discovery Roundtables
As part of the programme each day, we additionally invite you to take a seat at one of our NPD Discovery Roundtables. Deep dive into trending sustainable, nutritious ingredient innovation alongside trending topics such as GLP-1, nutrition and health claims, EU smoke regulations, sustainable sourcing and more.
The NPD Discovery Table Talks were a goldmine of insights and learning.
NPD Scientist, Agrigum International Limited
NPD Discovery Roundtables
23 September | 11:15 - 12:00
Reclaim the Flavour of Smoke: How cutting-edge technology combined with traditional techniques is delivering the future of smoke and grill flavours in partnership with:
Huw Griffiths, Founder & CEO - Besmoke LTD
Becky Shaw, Flavourist & NPD ControllerBesmoke LTD
Accelerating alternatives with ABUNDA mycoprotein in partnership with:
Unlocking fibre potential: innovate with LifyWheat, a wheat flour with 10 times more fibre in partnership with:
Erik Ligtenberg, Key Account ManagerLimagrain Ingredients
Turning Innovation into Asset –IP Strategy as a Business Tool in partnership with:
Wannes Weymiens, European Patent Attorney, Associate Partner - NLO
Bregje van Lieshout, European Trademark and Design Attorney - NLO
Collagen as a hero ingredient for GLP-1 formulations in partnership with:
Working with AI: Solving research needs for NPD, consumer insights, and marketing activities in partnership with:
Jason Cohen, Founder & CEO, Simulacra Synthetic Data Studio - Simulacra
Bite into Better: A Clean Label Picnic in partnership with:
Marlies Brouwer, Technical Sales - Ulrick & Short
Yvette Müskens, R&D Manager - Ulrick & Short
Unlocking the potential of upcycled food for sustainability and health in partnership with:
Caroline Duivenvoorden, Programme Manager Circular Agrifood - Foodvalley
Front of pack nutrition labelling across Europe: disharmony, debates and reflections on implementation in partnership with:
Lauren Woodley, Head of Nutrition and Sensory Science - Nomad Foods
23 September | 13:55 - 14.40
Reclaim the Flavour of Smoke: How cutting-edge technology combined with traditional techniques is delivering the future of smoke and grill flavours in partnership with:
Huw Griffiths, Founder & CEO - Besmoke LTD
Becky Shaw, Flavourist & NPD ControllerBesmoke LTD
2026 Listeria Regulatory Roundtable: From Regulation to Implementation in partnership with:
Stephan Dobbelstein, Director Business Development EMEA - Corbion
Accelerating alternatives with ABUNDA mycoprotein in partnership with:
Unlocking fibre potential: innovate with LifyWheat, a wheat flour with 10 times more fibre in partnership with:
Erik Ligtenberg, Key Account ManagerLimagrain Ingredients
Innovative Partnerships: How to Co-Innovate without Conflict in partnership with:
Wannes Weymiens, European Patent Attorney, Associate Partner - NLO
Sharina Ibrahim, Dutch and European Patent Attorney - NLO
The Ozempic effect in F&B: science driving innovate ingredients boosting GLP-1 release in partnership with:
Causal AI and CPG research: Synthetic data predicts real consumers in partnership with:
Jason Cohen, Founder & CEO, Simulacra Synthetic Data Studio - Simulacra
Bite into Better: A Clean Label Picnic. in partnership with:
Marlies Brouwer, Technical Sales - Ulrick & Short Yvette Müskens, R&D Manager - Ulrick & Short
Catalysing food autonomy through regenerative agriculture and innovative value chains in partnership with:
Ileen Wilke, Community Manager Regenerative Agriculture - Foodvalley
Navigating innovation, taste and AI in an increasingly complex world: how the blurring lines between Food, Health & Tech are impacting consumer choices in partnership with:
Mariëtte Abrahams, Founder & CEO - Qina
NPD Discovery Roundtables
24 September | 11:15 - 12:00
Reclaim the Flavour of Smoke: How cutting-edge technology combined with traditional techniques is delivering the future of smoke and grill flavours in partnership with:
Huw Griffiths, Founder & CEO - Besmoke LTD
Becky Shaw, Flavourist & NPD ControllerBesmoke LTD
Accelerating alternatives with ABUNDA mycoprotein in partnership with:
Unlocking fibre potential: innovate with LifyWheat, a wheat flour with 10 times more fibre in partnership with:
Erik Ligtenberg, Key Account ManagerLimagrain Ingredients
Turning Innovation into Asset –IP Strategy as a Business Tool in partnership with:
Wannes Weymiens, European Patent Attorney, Associate Partner - NLO
Bregje van Lieshout, European Trademark and Design Attorney - NLO
Collagen as a hero ingredient for GLP-1 formulations in partnership with:
Working with AI: Solving research needs for NPD, consumer insights, and marketing activities in partnership with:
Jason Cohen, Founder & CEO, Simulacra Synthetic Data Studio - Simulacra
Bite into Better: A Clean Label Picnic in partnership with:
Marlies Brouwer, Technical Sales - Ulrick & Short
Yvette Müskens, R&D Manager - Ulrick & Short
Scaling market demand and production of local and land-independent proteins in partnership with:
Leo Koning, Manager The Protein Community - Foodvalley
Navigating innovation, taste and AI in an increasingly complex world: how the blurring lines between Food, Health & Tech are impacting consumer choices in partnership with:
Mariëtte Abrahams, Founder & CEO - Qina
24 September | 13:55 - 14.40
Reclaim the Flavour of Smoke: How cutting-edge technology combined with traditional techniques is delivering the future of smoke and grill flavours in partnership with:
Huw Griffiths, Founder & CEO - Besmoke LTD
Becky Shaw, Flavourist & NPD ControllerBesmoke LTD
2026 Listeria Regulatory Roundtable: From Regulation to Implementation in partnership with:
Stephan Dobbelstein, Director Business Development EMEA - Corbion
Accelerating alternatives with ABUNDA mycoprotein in partnership with:
Balancing Cost & Taste When Reducing Sugar: Reformulating for a Natural, Low-Sugar Future in partnership with:
Muserref Karadayi, Healthful Solutions Business Manager EMEA - Ingredion
Gabriele Quarantelli, Sales Representative, Sugar Reduction & Fiber Fortification, Central and Eastern Europe - Ingredion
Unlocking fibre potential: innovate with LifyWheat, a wheat flour with 10 times more fibre in partnership with:
Erik Ligtenberg, Key Account ManagerLimagrain Ingredients
Innovative Partnerships: How to Co-Innovate without Conflict in partnership with:
Wannes Weymiens, European Patent Attorney, Associate Partner - NLO
Sharina Ibrahim, Dutch and European Patent Attorney - NLO
The Ozempic effect in F&B: science driving innovate ingredients boosting GLP-1 release in partnership with:
Causal AI and CPG research: Synthetic data predicts real consumers in partnership with:
Jason Cohen, Founder & CEO, Simulacra Synthetic Data Studio - Simulacra
Bite into Better: A Clean Label Picnic. in partnership with:
Marlies Brouwer, Technical Sales - Ulrick & Short Yvette Müskens, R&D Manager - Ulrick & Short
Breaking barriers to a healthier food offer: making the healthy choice the easy choice in partnership with:
Sabine Poelmann, Partnership Manager and Community Manager, Food & HealthFoodvalley
Front of pack nutrition labelling across Europe: disharmony, debates and reflections on implementation in partnership with:
Lauren Woodley, Head of Nutrition and Sensory Science - Nomad Foods
NPD Discovery Zone
Throughout the event you’ll have the opportunity to connect with change-makers in the brand-new NPD Discovery Zone. Home to scale up ingredient innovations and cutting-edge services, this is a unique opportunity to connect with those at the forefront and experience their latest innovations shaping our future of food.
Food Matters Live was jam-packed with fantastic workshops, tastings & talks. Having been to many events, the execution, communication & friendly hospitality were some of the best I’ve ever experienced. Head of Growth, Purezza
Experience the latest innovations
What is the New Product Development Discovery Zone?
As part of the networking breaks, the NPD Discovery Zone is open to explore and experience the latest food ingredients and innovative solutions. Situated within dedicated exhibition booths, our partners invite you to discover cutting-edge developments up close, engage in in-depth discussions, and delve into how these solutions can be applied to your own product development.
Meet the changemakers
Aminola brings the next generation of plant-based protein and starch ingredients to the European and UK markets. Their sustainable, nutritional, and functional ingredients are designed to meet the evolving demands of the modern Food & Beverage industry, offering practical solutions to common formulation and production hurdles.
Arborea’s unique and patented Biosolar Leaf TM technology captures and converts carbon dioxide into food and feed at scale, without fertile land. They address critical global challenges, including deforestation, loss of biodiversity, shortage of fresh water, contamination, and traceability. But most importantly, the ingredients are nutritious, natural and can be readily used in everyday consumer products.
COSUCRA’s ingredient PISANE™ pea protein is a nutritious, functional and sustainable whole range of plant proteins sourced from European yellow peas. PISANE™ pea protein range tackles 3 major challenges across food and beverage categories: rebalance the nutritional profile of end-products, answer plant-based market needs and actively contributes to the protein shift.
Duynie believes that there is value in everything. They develop ingredients focused on helping the food industry reduce scope 3 emissions. In addition to helping food manufacturers become more sustainable, our ingredients also support other challenges that are faced. For instance, rising ingredient costs, the protein transition, and consumer demand for clean-label and nutritional products.
ENOUGH mycoprotein, known as ABUNDA®, is putting a new spin on a trusted fermented protein that is nutritious, delicious, and sustainable. Mycoprotein is a sustainable protein source that is transforming meat, dairy, and seafood alternatives and hybrid products. Meeting the challenge of feeding a global population means rethinking how we produce protein. ABUNDA offers a smarter way to feed a growing planet—without compromising enjoyment.
Fidesse is a natural sugar beet fibre that fits seamlessly into the development of plant-based and hybrid food products. Thanks to its unique properties, Fidesse delivers a juicy bite, neutral flavour, colour, and aroma, along with a firm texture. Fidesse® offers a wide range of advantages, including versatility, plant-based & local, healthy, pricecompetitive and more.
Food Blending supports customers with tailor-made solutions and services. Food producers today face complex challenges: increasingly strict regulations, rising consumer expectations, and the demand for innovation. By outsourcing blending and packing to us, customers benefit from stable and homogeneous quality, no risk of crosscontamination, and safe handling of allergen or non-allergenic products in dedicated zones.
NovaBite is the expertise centre for sensory research and product optimisation in the food industry. Our goal is clear: to help create successful products that match the needs and experiences of consumers and the market. NovaBite reduces risk and accelerates time to market by helping companies launch products that are relevant, compliant, and valued by consumers.
Novasal – Nature’s Smart Salt is a pure magnesium salt that lowers sodium while adding essential magnesium for a healthy balance. Excess sodium consumption is a major global health concern, with the WHO calling for urgent salt reduction to combat hypertension and cardiovascular disease. Novasal enhances nutritional value, supports better Nutri-Scores, and helps create healthier products without compromising flavor.
Nutriearth develops a new, natural, and sustainable source of vitamin D3 for nutraceutical and healthy food actors. The vitamin D3 is produced using a patented, unique method that replicates the body’s natural vitamin D3 synthesis. Vitamin D3 is vital to overall health, yet millions worldwide face a deficiency, often due to limited dietary sources. Nutriearth’s vitamin D3, sourced from Tenebrio molitor, offers significant advantages.
ProDigest is an expert in the in vitro and ex vivo simulation of the gastrointestinal tract and its microbiome. By combining the best-in-class technology platforms, broad diversity in the end points and years of expertise, we support our clients and create added value in the form of high-quality data, actionable insights that are predictive of the in vivo reality, and boost R&D pipelines.
Proxy Foods offers an AI-powered SaaS platform built for F&B product development and R&D teams. Formulation is the cornerstone of success in F&B, but it is complex, dynamic, and endlessly iterative. Our platform eliminates these pain points by centralising knowledge, standardising communication, and replacing what was once guesswork with guided, data-driven formulation.
Rousselot launched Nextida® GC, a specific collagen peptide composition developed to support metabolic wellness. Growing awareness of healthy lifestyles and the global metabolic health trend has fuelled interest in glucose control and GLP-1 supplements. Nextida GC represents a new frontier in collagen technology, offering a sciencebacked, safe, and versatile ingredient developed for glucose control and GLP-1 natural boosting.
Standing Ovation develops animal-free proteins for the food industry through patented precision fermentation technology. Facing the urgency to reduce the carbon footprint of traditional food production, our precision fermentation-derived proteins revolutionize the Dairy Industry. Our flagship product is casein - milk’s primary protein, providing essential curdling, stretching and melting properties for dairy products.
Food Matters Live was a well-organised, polished event with a great formula. I don’t think food manufacturers use their ingredient suppliers enough to draw insights and direction for their New Product Development. Food Matters Live also gave suppliers a platform to showcase their services and what they can do for manufacturers.
Group Insight & Innovation Manager, Samworth Brothers
Be our guest
If you work in product development, innovation, R&D, or technical and culinary creation, we invite you to join us at Food Matters Live Rotterdam. Read on to discover the benefits of attending, who you’ll be connecting with and how to book your VIP place.
I came away from Food Matters Live feeling full of ideas and excitement for the job I do and felt lucky for attending this event.
Innovation Technologist, Grupo Bimbo
You’ll be in good company
Join over 750 VIP industry professionals working across brands, manufacturers, retailers, QSRs, foodservice and nutrition.
Companies already registered include:
The Kraft Heinz Company | Danone | PepsiCo | Albert Heijn | Marks and Spencer | Colruyt Group | Nestlé - Garden Gourmet | Oatly | Yakult | pladis | Unilever | The Vegetarian Butcher | Suntory | Zeelandia | Perfetti Van Melle BV | Hero Group | Aviko | Ardo | Fairtrade Original | Zwanenberg Food Group | Farm Dairy | Creamy Creation | Diviande | Dossche Mills NV | Deliva | Storteboom Food Group | Lutosa | Klaas Puul | Menken Orlando | le Duc Fine Food B.V. | Daelmans Banket B.V. | Kuchenmeister GmbH | Peppadew | Signature Foods | Frostkrone Food Group | Ravensburgen Food | Future Food Group | GreenVie Foods | Salud Foodgroup Europe | Nature Bio Foods | Nordex Foods | Cosun Protein | FarmX GmbH | Organic Flavour Company | Crushi | COROOS | Culinor Food Group | BitesWeLove BV | Bitebybite | Brand Masters | Bredabest B.V. | Belgian Ice Cream Group Nv | Berlourthe | Peelpioneers | Pavly Ltd | Sweetlife BV | Terrasana | United Food and Beverage Group | Verstegen | Natural Spices B.V. | Leev | KarmaKarma | Purasana | Prinsen Berning | EMPWR Nutrition Group | Nutradia | Qizini | RV Fresh | Jay-Joy | Jimmy Joy | Monkeys by the Sea | Plnktn | Dani Organics Foods Group | Centage Drinks | Carl Kühne Group | Halssen & Lyon | Utrecht Medical Center | Utrecht University | Vondelmolen | SILL Entreprises | Sofine Foods BV | Burg Group | Fullers | Teker Group | Kramer Food Family | Kramers’ Seafood | Aker BioMarine Understory | FSC Group | Delice Food Company Limited | DKB Foodsolutions | NOMNOM Chocolate
Top 5 benefits of attending
1 2 3 4 5
Access to multiple live tasting and technical demonstrations with our Tastes of Better partners
Experience a star-cast of 100 international speakers taking to two main stages
Join exclusive roundtable discussions each day, focused on new product development discovery
Discover the latest innovations within the brand-new New Product Development Discovery Zone
Networking opportunities with over 750 members of Europe’s vibrant food and nutrition community
This was my first time joining such an event, and I thought it was interesting and thought-provoking. I have already mentioned to our leadership that I would recommend representatives from our Technical, Planet and Own Brand teams attend future events.
Trading Controller, Booker Group
Confirm your place
We offer flexible pass options, including individual and team passes, to accommodate the needs of both attendees and organisations. A small booking fee applies to VIP passes, contact us for more information:
VIP pass
Exclusively tailored for professionals working in New Product Development (NPD), Product Development, and R&D within food and drink brands, retailers, end-goods manufacturers, QSRs and foodservice companies. VIP attendance is by application only.
VIP Team pass
Business Pass
Suitable for organisations working in New Product Development (NPD), Product Development, and R&D within food and drink brands, retailers, end-goods manufacturers, QSRs and foodservice that operate in a team of 3 or more. VIP team attendance is by application only. Designed for business service providers professional services and consultancy firms.
Thanks to our partners
