Innovation conference
Food futurology is ‘key to new product innovation’
It’s more than about predicting the next hot ingredient, said Gaye, who will be delivering the keynote address at a new one-day innovation conference – New Frontiers in Food and Drink – on June 26 2015 at etc.venues in St Pauls, London.
“I’m looking at an holistic approach … what people are going to be ready for in three years’ time, when they were not ready for it three years ago,” said Gaye in the exclusive video interview, which appears at the end of this article.
‘Drive consumer behaviour’
Deciding what will be popular in three years depends on more than simply an assessment of individual ingredients. “I look at design and interiors, fashion and geopolitics and food prices. All those things drive consumer behaviour,” said Gaye.
But how accurate are Gaye’s predictions? “Within three years, almost 100% accurate – that’s what brands are paying for,” she said. The predictions had to be reliable because clients made big food and drink manufacturing investments based on her advice.
Leatherhead Food Research
Gaye will be joining a line-up of other food and drink industry experts at the innovation conference on June 26 2015 at etc.venues in St Pauls, London. Speakers include: Dr Peter Wareing, principal food safety advisor, Leatherhead Food Research, Professor Judy Buttriss, director general, British Nutrition Foundation and Charles Spence, Professor of Experimental Psychology, University of Oxford.
Conference content
- 3D food printing
- Free-from food
- Open innovation and crowd sourcing ideas
- Insects as food
- Functional foods: hype or happening
- Personalised nutrition – nutrigenomics the potential in perspective
- Also see list below
Topics under discussion range from the potential for 3D food printing to personalised nutrition and a host of other topics. See list of topics below the video interview.
“I think it is really interesting because this event is solely about innovation,” said Gaye. “It is very rare to have an event specifically around innovation in food and drink.”
“It’s about looking to the future and innovating and everyone wants to know how we can innovate and think of new things.”
Gaye was looking forward to swapping ideas about food and drink innovation with other speakers and the audience. “I take things from fashion and move them into food. Food does not sit in a vacuum and when we talk about trends and innovation, they are all connected.”
The event is a partnership between the William Reed Business Media titles: the Food Manufacture Group, British Baker, Meat Trades Journal and The Grocer.
Discussion topics
- 3D food printing
- Free-from food
- Health needs of the older generation
- Delivering direct to the consumer
- Open innovation and crowd sourcing ideas
- Insects as food
- Functional foods: hype or happening
- Packaging: active and intelligent
- Where does innovation come from
- Innovation to ease urbanisation
- Innovating to safely reduce salt, fat and sugar
- Added value dairy
- How neuroscience is changing food design
- Product fortification
- Personalised nutrition – nutrigenomics the potential in perspective
