Food innovation conference: still time to book

By Michael Stones

- Last updated on GMT

Innovation conference
Innovation conference

Related tags 3d printing Nutrition

There’s still time to book a place at Food Manufacture’s food and drink innovation conference – New Frontiers in Food and Drink 2016 – which takes place tomorrow (March 17) at etc.venues St. Pauls, 200 Aldersgate, London.

Taking centre stage will be all forms of food and drink innovation – from hot new emerging food and drink trends to personalised nutrition and satiety.

Chaired by Steve Osborn, of The Aurora Ceres Partnership, the one-day event will arm new product development managers, business development managers, food technologists, development chefs and ingredient manufacturers and retailers with the information they need to support key decision making. See the full programme below.

Pay on the door

You can either book your place​ at the event today or pay on the door.

If food and drink innovation affects your business, there’s no better place to be tomorrow than at  New Frontiers in Food and Drink 2016 at etc.venues St. Pauls, 200 Aldersgate, London.

Meanwhile, watch out for our multimedia reports from the conference from Friday (March 18) at FoodManufacture.co.uk and in the April edition of our sister publication Food Manufacture. 

New Frontiers in Food and Drink 2016

SESSION 1​ Identifying tomorrow's ground-breaking new products

08:30 Registration and refreshments

09:00 Welcome​ and opening remarks by chairman (Steve Osborn)

09.10 The future of ready meals in the UK

Keynote speaker: David Jones from Bingham & Jones

09:40 Crowdsourcing: tapping into global intelligence

Julian Coleman, Global Business Director at Eyeka

10:10 What’s hot on the horizon

David Jago, Director of Innovation & Insight, Mintel

10:40 Whats getting in the way of progress?

Claire Nuttall, The Brand Incubator

 

11:10 COFFEE (20mins)

 

SESSION 2: Getting personal about NPD

 

11:30 Personalised nutrition

John Mathers, director of human nutrition, Newcastle University

11:50 How neuroscience is changing food design

Keynote speaker: Prof Barry Smith, University of London

12:10 Tackling obesity through satiety

Professor Gary Frost, Imperial College, London

 

12:30 PANEL DEBATE​ (Involving all speakers from morning sessions) Chaired by Steve Osborn

 

13:00 LUNCH​ (1hour)

 

SESSION 3: Targeting new markets

 

14:00 Product fortification

Professor Judy Buttriss, director general, British Nutrition Foundation

14:20 Healthy and safe reformulation

Dr Peter Wareing, principle food safety advisor, Leatherhead Food Research

14:40 Insects in the food chain

Professor Arnold van Huis, tropical entomologist, Wageningen University

15:00 COFFEE​ (20 mins)

 

SESSION 4: Achieving success in new markets

 

15:20 What role for 3D printing in food?

Michael Petch, author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat

15:40 Health & wellness: meeting special dietary needs

Elizabeth Jones, founder, On the Menu

16:00 Selling direct to the consumer

Tom Carroll, supply chain director, Graze

16:20 Closing remarks

 

16:30 Conference closes

There’s still time to book your place at the conference here​.

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