Food Innovation conference: early bird ticket offer

By Michael Stones contact

- Last updated on GMT

Food innovation showcase: don't miss the early bird ticket offer
Food innovation showcase: don't miss the early bird ticket offer

Related tags: New product development, Innovation, Nutrition

The latest trends in food and drink innovation will take centre stage at the Food Manufacture’s one-day conference in London on Thursday 17 March and there’s still time to benefit from the early-bird ticket rate of £361 plus VAT per person.

The new conference will explore the latest trends in new product development and all things innovation.

Helping reveal the face of tomorrow’s food and drink innovation will be Mintel’s director of Innovation & Insight David Jago and keynote speakers, including Professor Barry Smith of the University of London on how neuroscience is changing food design plus a range of industry-leading speakers​. See the full programme below.

Scientific, technical and business insights

Chaired by Steve Osborn, principal consultant, food and beverage at The Aurora Ceres Partnership, the conference will provide key scientific, technical and business insights for new product development (NPD) managers and executives, business development managers, food technologists, marketing managers, development chefs and ingredient manufacturers and retailers.

Delegates will benefit from the opportunity to check their firm’s development strategy, gain innovation insights from inspiring speakers and networking with peers.

Food and drink advances

The conference will also deliver in-depth knowledge across product, packaging and process innovation, as well as updates on technical food and drink advances.

The early- bird ticket rate of £361 + VAT per person is available for bookings made before January 31. From February the rate will be £425 + VAT per person.

The conference is sponsored by Lloyds Bank and legal firm Roythornes.

More information about the conference is available here​.

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​ Combining culinary science with technology: keynote speaker: Stefan Cosser, Food Innovation Solutions

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 and insight, Mintel

10:40​ What's getting in the way of progress?: Claire Nuttall, The Brand Incubator

11:10 COFFEE (20mins)

SESSION 2: Getting personal about NPD

11:30​ How neuroscience is changing food design: keynote speaker: professor Barry Smith, University of London

11:50​ Personalised nutrition: John Mathers, director of human nutrition, Newcastle University

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 and 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

Book your place here​.

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