Food Innovation conference: last week for early bird ticket offer

By Michael Stones contact

- Last updated on GMT

Food innovation conference: the early bird ticket price offer ends on Friday
Food innovation conference: the early bird ticket price offer ends on Friday

Related tags: 3d printing, New product development, Nutrition, Food

Food and drink innovation will be under the spotlight at the Food Manufacture Group’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.

Chaired by Steve Osborn, principal consultant, food and beverage at The Aurora Ceres Partnership, the event will offer 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.

New product development

Under discussion will be a range of factors promising to speed the new product development of tomorrow. Topics include sensory factors, the use of insects, personal nutrition and the applications of 3D printing for the food industry. See the full conference programme below.

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.

Book your place here​.

Conference programme

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

11:50 ​How neuroscience is changing food design: keynote speaker: Professor 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 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

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