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.