New Frontiers in Food and Drink

Innovation conference: Little time left for early bird ticket price

By Michael Stones contact

- Last updated on GMT

Time is running out to take advantage of our food innovation conference early bird ticket price offer
Time is running out to take advantage of our food innovation conference early bird ticket price offer

Related tags: 3d printing, Nutrition

Just three days are left to book your place at the Food Manufacture Group’s one-­day innovation conference – New Frontiers in Food and Drink – in London on Thursday 17 March, at the early ­bird ticket rate of £361 + VAT per person.

Innovation in food and drink will take centre stage at the event, with sessions dedicated to Identifying tomorrow’s ground-breaking new products; Getting personal about new product development (NPD); Targeting new markets; and Achieving success in new markets.

Industry experts sharing their views on key innovation topics include: Stefan Cosser, Food Innovation Solutions, David Jago, director of innovation and insight, Mintel, and Professor Judy Buttriss, director general, British Nutrition Foundation.

Other speakers include: Dr Peter Wareing, principle food safety advisor, Leatherhead Food Research; insect expert Professor Arnold van Huis, tropical entomologist, Wageningen University; and Michael Petch, author of Future Food: How Cutting Edge Technology & 3D Printing Will Change The Way You Eat.

See the full list of speakers and conference programme below.

Scientific, technical and business insights

Chaired by Steve Osborn, principal consultant, food and beverage at The Aurora Ceres Partnership, the event will offer scientific, technical and business insights for NPD managers and executives, business development managers, food technologists, marketing managers, development chefs and ingredient manufacturers and retailers.

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.

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 ​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

Book your place, at the early bird ticket offer price before the end of January, here​.

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