Food Matters Live London 2026 Preview Guide

3-4 June 2026 Olympia, London

Where food takes shape

With thanks to our lead partners

Guide

Welcome to Food Matters Live London 2026

Briony Mansell-Lewis Managing Director

Food Matters Live is back in London - and it couldn’t be more timely.

As the challenges facing the food and nutrition industry continue to evolve, so do the opportunities. Affordable, sustainable and functional innovation remain at the top of priorities, and collaboration has never been more powerful as a direct result. That’s why we’re inviting you to join us at London Olympia on 3 - 4 June for more experiences, more insight and more value than ever before.

Tastes of Better returns with an exceptional line-up of immersive, creative experiences - from the Supper Club with IFF, to solution-led market stalls with BENEO, the functional theme park with Agrana, and AAK’s “less is more” showcase. We’re also delighted to welcome the US-based Bunge team to London for their debut at Food Matters Live. From all these partners, expect a rich programme of experiences, tastings, technical expertise and inspiring prototypes and concepts.

Over on the main stages, Insights & Trends tackles the biggest issues of today while also exploring what’s coming next - helping you stay ahead of shifting consumer demands and market pressures. The Future of Positive Nutrition stage connects you with the people nourishing our future. Organised in partnership with Rousselot, you will discover the top trends and the nutrition science of tomorrow. Meanwhile the new Flavour & Colour Lab puts functional and clean label solutions centre stage alongside interactive breakout sensory showcases.

We’re also excited to welcome back the NPD Discovery Table Talks, alongside our new Zone and NPD Theatre. Both offer you direct access to an array of technical expertise, live problem-solving, and ideas you can develop alongside your team.

Because we know that great NPD thrives in collaboration, we are pleased to introduce the new Food Matters Exchange - a structured meeting programme to help you build relationships that accelerate projects, unlock new opportunities, and deliver measurable impact long after the Food Matters Live ends.

And when the day winds down, join us for something special: the debut of the Food Matters Live signature cocktail, served at our networking receptions - a relaxed setting to continue conversations that could shape your next project.

Within this preview, you will find key highlights of the two days, details of requirements to pre-book sessions, and top tips to get the most out of your visit to Food Matters Live London.

From formulation experts to flavourists, technicians to trendsetters, ingredient innovators to industry leaders - this is where the people shaping food come together.

If you’re looking to accelerate your product development and gain a competitive edge in a rapidly changing market, there’s no better place to be.

We can’t wait to welcome you.

What’s on

Tastes of Better

Expertise and ideas you can taste

Page 6

Flavour & Colour Lab & Sensory Lab Ideas you can sense Page 24

NPD Discovery Theatre Ideas you can taste Page 38

Insights & Trends

Join the people shaping what’s next

Page 20

Positive Nutrition

Join the people nourishing your future

Page 22

NPD Discovery Roundtables

Ideas you can develop Page 26 Food Matters Exchange Where the right conversations begin Page 42

NPD Discovery Zone

Ideas you can shape Page 32

Food Matters Cocktails

Where the conversations continue Page 47

Your guide to get the most out of your day

Get prepared

Download the Food Matters Live London app to receive your on-site ticket, plus view the full programme and start planning your day ahead of your attendance onsite.

Pre-book your sessions

Advance booking is essential to secure your place. Download the app to explore every programme Reserve your preferred sessions by selecting “Save your seat” at the top of a session.

Explore the NPD Zone

Schedule your meetings

Download on

Pre-booking is strongly recommended for Tastes of Better, NPD Discovery Roundtables and Sensory Lab Showcases

Whilst planning your day, be sure dedicated some time time to visit the NPD Zone. Discover ingredients, technologies and services advancements from pioneer companies across plantbased development, cleanlabel formulation, flavour and texture optimisation, functional performance and more.

Use the event app to connect with peers, speakers and partners before and during the event.

Select “Request a meeting” from the app homepage

Search for attendees, speakers or partner booths and send a meeting request

All accepted meetings will automatically appear in “My Agenda”

Connect further with Food Matters Cocktails

Continue your conversations and join your peers, speakers and partners from 17:00 each day to celebrate and reflect on the highlights with our exclusive Food Matters Live Cocktails, the perfect moment to connect more informally.

Tastes of Better

Exclusively designed NPD, technical and innovation professionals, Tastes of Better is a series of interactive one-hour ingredient showcases, led by global innovators. It helps you navigate and find solutions to key industry challenges such as HFSS compliance, UPFs, sugar reduction, GLP-1, hybrid formulations, clean label, while connecting you with the ingredient specialists.

Each session offers you the opportunity to experience prototypes and market ready solutions firsthand through tastings and technical expertise and wonderful, themed experiential settings.

Due to popularity and limited places, prebooking is essential for all Tastes of Better showcases. Download the app and go to the Tastes of Better programme to book your selected sessions. App store Google Play store

Better by Design. Tastes Like Joy

Join IFF and experience how better food and drink can be designed to deliver on health, function, cost and consumer appeal, without losing what matters most: joy.

Discover how IFF is helping shape food and drink that meets today’s demands, from health and reformulation to functionality, cost and the rise of GLP-1, while keeping enjoyment at the heart of every experience.

Bringing together taste, food ingredients, texture and nutrition to show how better products can be designed with both consumers and commercial reality in mind.

Meet IFF’s design experts

From chefs to nutritional experts, our team will guide you through each concept, sharing thinking, technologies and insights behind every concept:

Chet Willcock Senior Research Chef

Claire Yap

Savory Seasoning

Flavour Designer

Derrick Senior Research Chef

Herman Culinary Director

Lord Head of Beverage and Dairy Design

A journey through three supper club environments

Step inside IFF’s curated Supper Club, where chef-led craft, science and sensory thinking come together to explore what better can taste like.

IFF demonstrates how today’s challenges can become commercially viable solutions, including;

Reformulating for sugar, salt and fat reduction

Designing for changing consumption habits, including GLP-1

Delivering functional benefits without compromising taste

Creating scalable concepts that work in market

Supporting consumer-friendly labelling

A bistro-inspired space showing how savoury depth, sweet indulgence and lighter formats can be rebalanced for today’s expectations. Expect cocoa-style drinks, layered savoury small plates and lighter dairy-led dessert formats, all designed to deliver richness, satisfaction and flavour with smarter ingredient choices.

Featuring IFF technologies including: IFF FLAVORFITTM Natural Umami, GRINSTED® CAROB, IFF FLAVORFITTM [sweet] and SUPRO® Protein Solutions

A vibrant, street-foodinspired space where fibre-forward drinks, layered savoury formats, snacks and bakerystyle moments bring global trends into realworld applications.

Featuring IFF technologies including:

Litesse® UltraTM, IFF NEOTM, IFF FLAVORFITTM, smoke-free smoke natural flavourings and GRINSTED® CAROB.

An experimental space exploring protein, fibre, fruit, texture and highimpact flavour in playful formats designed for changing consumer needs, including GLP-1. Expect frozen, snackable and bite-sized concepts that explore functional indulgence, portion conscious eating and bold sensory impact.

Featuring IFF technologies including:

IFF FLAVORFITTM Natural Umami, IFF FLAVORFITTM collection, SUPRO® Soy Protein Solutions, TAURA®, and Litesse® UltraTM.

Less is More is AAK’s invitation to rethink what “better” means in food innovation

With smarter formulation and responsible ingredient choices, manufacturers can achieve:

We warmly invite you to step into the world of Less Is More and explore how smarter choices can unlock better products.

Can you guess which product has fewer calories, lower CO₂ impact, or a simpler formulation, yet still delivers more of what consumers love?

And to keep things lively, we’ll wrap up with a playful quiz that challenges your instincts. It’s an open invitation to experiment, learn, and be surprised.

Get ahead of AAK’s showcaselisten to their podcast here

Reformulation doesn’t have to mean compromise - but it does mean asking the right questions

Let’s explore the future of food innovation together

Chocolate & Confectionary

At AAK, we craft advanced cocoa butter alternatives and filling fats designed to optimise shelf life, enhance flavour release, and deliver an exceptional sensory experience. Leveraging our collaborative co-development approach, we partner with you to create bespoke chocolate and confectionery solutions that align perfectly with your product vision and technical requirements.

Bakery

Our sustainable solutions deliver superior functionality and support nutritional profiles. Our portfolio includes shortenings, laminating fats, frying oils, margarines, flaked shortenings, hard stocks, melanges, and more-each customisable to meet your specific baking requirements. Our solutions are designed to elevate both product performance and process sustainability.

Dairy & Ice-cream

With deep experience in customising solutions for segments such as ice cream, cheese, whipped toppings, yellow fats, fermented milk products, milk drinks and powders, and coffee whiteners, we bring unique value to your consumer products. Our expertise in oils and fats-combined with a comprehensive understanding of the entire value chain and in-depth knowledge of each applicationenables us to deliver tailored solutions that enhance performance and consumer appeal.

Savory

Our extensive portfolio includes dressings, butter blends, margarines, spreads, shortenings, vinegars, frying oils, mayonnaise, sauces, cooking wines, and a wide range of other condiment products. In short, we provide everything you need to create exceptional food experiences-whether you’re focussed on delivering healthier options, optimising cost and performance, or advancing your sustainability goals.

FUNctional: We put the fun in functional solutions

Join us to experience how everyday health can be irresistibly fun. We’ll showcase fortified, enriched solutions designed for daily consumption and tailored to personal needs through smart personalisationall while keeping pleasure front and centre to make healthy tasty.

Imagine creamy dairy creations with a satisfying mouthfeel, ice cream that balances wellness with pure enjoyment, and bakery treats that surprise with vibrant colour and flavour. Our snack and beverage concepts are crafted to delight the senses - bringing together taste, texture, and visual appeal for a truly multisensory experience. Every sample is designed to offer added-value and transform healthy choices into irresistible moments of pleasure.

Our theme-park-inspired concepts deliver nutrition, excitement as well as great taste and texture in every bite.

Secure your spot: Apply to attend

Get ahead of AGRANA Fruit’s session by listening to their podcast here Permissible indulgence - making healthy food feel like a treat

Meet the team

Sustainable Ingredient Solutions for Human & Planetary Health

How do we design food that meets today’s health demands, regulatory pressures, and cost realities - without compromising on taste or sustainability?

We invite you to an interactive, insight-driven experience tailored for food and beverage developers, technologists, chefs, and marketing professionals seeking practical, future-ready solutions. Through a dynamic market stall format, you will explore three of the most critical innovation drivers shaping the industry:

GLP-1 & Metabolic Health:

Discover how ingredient functionality can support satiety, weight management, and evolving consumer needs through highprotein, high-fibre concepts.

HFSS Reformulation:

Navigate the latest regulatory changes with solutions that enable compliance while maintaining indulgence and sensory appeal.

Each station combines expert-led insights, real product prototypes, and interactive discussion, allowing you to experience solutions first-hand and exchange feedback with peers and specialists. From hybrid protein concepts to reformulated snacks and cost-efficient indulgence, this session goes beyond theory—bringing actionable ideas you can apply directly to your development pipeline.

Cost Optimisation:

Learn how to deliver affordable innovation through smart ingredient choices, including plant proteins and hybrid solutions.

Explore how to create food that is healthier, more sustainable, and commercially viable

Complete Nutrition

Chocolate Shake with Palatinose™

Designed for balanced nutrition with consumer-relevant metabolic benefits.

Hybrid Burger with Meatless Flakes (High Protein, Reduced Fat)

Concept developed to address satiety and portion control trends, including suitability for GLP-1–aligned dietary needs.

Cost-Optimised PlantBased Brownie (EggFree)

Demonstrates functional ingredient replacement

and sensory quality.

Dairy-Free Chocolate Soft Serve (Source of Protein & Fibre)

Supports dairyfree claims and more sustainable formulation strategies.

Meet the team

Non-HFSS Low Fat Greek-Style Yogurt with Reduced-Sugar Granola

Addresses sugar and fat reduction challenges while maintaining taste, texture, and nutritional density.

Non-HFSS Sesame Crunch Candy with Isomalt Enables nonHFSS positioning while maintaining crunch, stability, and consumeracceptable taste.

Adriana Arias UK Country Manager

Julie Van Gansewinkel Social Sustainability Manager

Get ahead of BENEO’S showcaselisten to their podcast here

Tackling multiple challenges at once - the new reality for the food industry.

Powering the next generation of higher-protein food and drink

Our PurePro® soy proteins are ultra clean-tasting and light-colored so brands can meet rising protein demand without typical plant-protein challenges like earthy flavors or dull appearance. Available in nutritional, functional, and textured formats, PurePro supports diverse formulation needs.

PurePro’s non-GMO range is made in a new state-of-the-art facility—the largest food soy protein concentrate factory in North America and newest built in over 40 years.

Backed by food scientists and pilot plants, PurePro helps manufacturers create higher-protein products with exceptional taste, texture, and visual appeal—further complemented by our global oils, fats, and emulsifier ingredients.

Meet the team

Mark Stavro PhD - Global Marketing Director, Proteins & Emulsifiers

Hovan Lead Research Chef

Workman Senior Application Scientist

Symons Senior Manager Key Accounts

Five concept tastings: discover how PurePro soy protein concentrates— in powdered and textured formats—elevate protein, deliciousness, and more in these categories.

Hybrid Meat Vegan Meat

Taste mouthwatering beef and lamb kofta made with PurePro to lower cost, boost cook yield and improve nutrition.

Sample scrumptious dumplings using PurePro to deliver a juicy, meat-like texture that tastes like the real thing.

Baked Good Savory Snacks Creamy Drinks

Enjoy decadent cookies crafted with PurePro to elevate protein content and quality, and to deliver a crispy, authentic bite.

Munch on crunchy protein-packed puffs powered by PurePro, while learning to optimize extrusion, protein, and texture.

Try a silky-smooth, high-protein drink with PurePro, delivering creamy texture and an alternative to dairy isolates.

Get ahead of Bunge’s showcaselisten to their podcast here

Not all protein is created equaland why that matters

Main stages

In between your Tastes of Better sessions, explore our three main stages:

Insights & Trends

Future of Positive Nutrition

Flavour & Colour Lab

What a fantastic day - I have to say, this was one of the best food events of this type I have attended. The balance was right between technical information, food sampling, interesting debates and networking.

Head of Food Innovation, Costa Coffee

Insights and Trends

09:10 - 09:40

Trends that are changing how and what we eat

Annie Gray, Author, Broadcaster, Food Historian on The Kitchen Cabinet, Radio 4

Robert Lowery, R&D Senior Director - UK&I and Europe Foods, PepsiCo

09:45 - 10:45

The Market in Motion: Global Consumer Insights

09:45 - 10:25 The Market in Motion: Global Consumer Insights

10:25 - 10:45 From Insight to Impact: Turning trends into products that win in market

Session partner

11:00 - 12:00

Ultra-Processed Foods – Harmful or Misunderstood?

The BIG Debate: Ultra-Processed Foods – Harmful or Misunderstood?

12:15 - 13:15

NPD Discovery Roundtables

Go to page 28 for more information

13:45 - 14:45

NPD Discovery Roundtables

Go to page 29 for more information

14:50 - 15:50

Advanced proteins and upcycled protein innovation

14:50 - 15:15 Advanced Proteins: Clean, Simple and Consumer Ready

15:15 - 15:30 Start-Up Snapshot: The Evolution of Protein

15:30 - 15:50 Upcycled protein innovation: Nutrition, function and cost effective impact

Session partner

4 June

9:10 - 9:35

The AI Advantage: Your strategic partner in food & innovation

Alberto Prado, Former Vice President, Global Head of R&D Digital & Partnerships, Unilever

09:45 - 10:45

Policy-driven reformulation

09:45 - 10:15 Policy-Driven Reformulation: Aligning Taste, Wellness and the Planet

10:15 - 10:45 Ingredients to Impact: Industry Reformulation for Better Health and Sustainability

11:00 - 12:00

Indulgence vs. wellness

Indulgence vs. Wellness: Functional Food and the New Conscious Consumer

12:15 - 13:15

NPD Discovery Roundtables

Go to page 30 for more information

13:45 - 14:45

NPD Discovery Roundtables

Go to page 31 for more information

14:50 - 15:50

Trends and Tech Shaping Tomorrow’s NPD

The Ingredient Revolution: Trends and Tech Shaping Tomorrow’s NPD

Session partner

Alberto Prado Former Vice President, Global Head of R&D Digital & Partnerships, Unilever

Lunn Health and Nutrition Lead, Waitrose

Nilla Hjort Head of Regulatory Affairs, Europe, Kraft Heinz

Lauren Woodley Head of Nutrition and Sensory Science, Nomad Foods

Konstantina Karagkika Senior Director Scientific and Regulatory Affairs, The Coca Cola Company

Zbigniew Lewicki

Chief RD&I Officer, The Magnum Ice Cream Company

Head of Policy and Advocacy, The Food Foundation

Future of Positive Nutrition

3 June

09:45 - 10:45

Fibre’s Comeback: Why Fibre Is Back at the Centre of Nutrition

09:45 - 10:00 Advancing Fibre Innovation in Food and Nutrition

10:00 - 10:15 Boosting Fibre: A Nation-Wide Approach

10:15 - 10:45 Panel Discussion: Unlocking the Potential for Fibre

Session partner

11:00 - 12:00

The Future of Nutrition in the GLP-1 Era

11:00 - 11:15 Understanding the GLP-1 Consumer’s Needs

11:15 - 11:30 Growing with GLP-1: Meeting the Buzz with Natural Solutions

11:30 - 12:00 Panel Discussion: Advancing GLP-1 Products and Solutions in partnership with

12:15 - 13:15

NPD Discovery Roundtables

Go to page 28 for more information

13:45 - 14:45

NPD Discovery Roundtables

Go to page 29 for more information

14:50 - 15:50

Gut Health and the Microbiome: From Emerging Science to Practical Solutions for Nutrition

14:50 - 15:10 Gut as the New Health Axis

15:10 - 15:50 Panel Discussion: Turning Microbiome Science into MarketReady Innovation

Fiyin Makinwa Senior Diet and Health Executive,Food and Drink Federation (FDF)

An Maris Business Development Manager Health & Nutrition, Rousselot

Dr Sue Gatenby Senior Director, Nutrition Europe, PepsiCo

Emily Leeming Research Associate, Registered Dietician, King’s College London

Holm-Sondergaard Chief Consultant in Nutrition, Health & Meals, Danish Agriculture & Food Council

Lauren Struszczak

Senior Scientist, The British Nutrition Foundation

Orla O’Sullivan, Computational Biologist and Principal Investigator, Teagasc and VistaMilk and Microbiome Ireland

June

09:45 - 10:45

Personalised Nutrition: Evidence, Application and Limits

09:45 - 10:05 What’s Possible Now — and What the Future Holds for Personalised Nutrition

10:05 - 10:45 Panel Discussion: Personalised Nutrition in Practice

11:00 - 12:00

Sports & Active Nutrition – Where Performance Meets Clean Label

11:00 - 11:20 Collagen Peptides in Sports Nutrition: Evidence and Applications for Connective Tissue

11:20 - 12:00 Clean or Cancelled - Evidence, Ethics, and Ingredient Intelligence

Session partner

12:15 - 13:15

NPD Discovery Roundtables

Go to page 30 for more information

13:45 - 14:45

NPD Discovery Roundtables

Go to page 31 for more information

14:50 - 15:50

The Future for Women’s Health

14:50 - 15:10 What’s Next for Women’s Health Nutrition? Science, Trust, and the Road to Scalable Growth

15:10 - 15:30 Prioritising Her Health: Advancing Women’s Health Through Science Led Innovation

15:30 - 15:50 Lightning Talks: Women’s Health — Developments in Science, Ingredients and Consumer Demand

Session partner

Alex Ruani

Doctoral Researcher and Chief

Science Educator, Nutrition Science Education, University College London and The Health Sciences Academy

Emily Prpa

Nutrition Scientist and Visiting Lecturer, King’s College London

Collins, R&D Director, Kerry

Flavour and Colour Lab

3 June

09:45 - 10:45

Key Trends in Flavour and Colour Innovation

11:00 - 12:00

The Global Flavour Exchange

11:00 - 11:15 Global Flavour Trends

11:15 - 11:35 Inside the Flavour Lab: Interpreting Global Tastes

11:35 - 12:00 Translating Global Food Culture into Commercial Reality

12:15 - 13:15 | 13:45 - 14:45 | 14:50 - 15:50

Sensory Lab Showcases

in partnership with

16:00 - 16:45

Multi-Sensory Design: Enhancing Taste through the Senses

Multi-Sensory Perception of Flavour: Enhancing Taste through the Senses

4 June

09:45 - 10:45

Natural Flavour and Colour Innovation

09:45 - 10:00 Microbes as Makers: Fermentation for Natural Flavour and Clean-Label Impact

10:00 - 10:15 Natural Colour Done Right: Performance, Compliance and Shelf Impact

10:15 - 11:00 Making Natural Work at Scale: Brand-Side Innovation Realities

11:00 - 12:00

Flavour Innovation with Wellness Driven Formulations

11:00 - 11:15 The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations

11:15 - 11:35 The Psychology of Indulgence: Designing Functional Foods People Actually Crave

11:35 - 12:00 Making Functional Indulgence Work in Market Session partner

12:15 - 13:15 | 13:45 - 14:45 | 14:50 - 15:50

Sensory Lab Showcases in partnership with

16:00 - 16:45

The Future of Sensory Branding

Disrupting the Senses: The Future of Sensory Branding

3 June - 16:00-16:45

Professor Charles Spence and Jozef Youssef:

Prof Charles Spence Professor of Experimental Psychology, University of Oxford

Jozef Youssef Experimental Chef, Kitchen Theory

Multi-Sensory Perception of Flavour: Enhancing Taste through the Senses

Join an unforgettable live exploration of flavour manipulated and enhanced far beyond the plate. Using ingredients such as black jellies, jellyfish and chocolate, this session challenges perceptions and awakens senses, revealing sight, sound, texture, temperature and aroma shape experiences.

From Asian flavours in confectionery and plant-based dairy, easy-to use lemon flavour keys with pure citrus, zero oil and 100% impact, to effective sugar reduction solutions and smart taste designs to tackle the volatile cocoa, coffee and nut supply, immerse yourself in on-trend flavours with Döhler in a series of fast-paced, themed and inspiring showcases.

Meet the Döhler team:

Katharina Mahnken,

European B2B Product Manager for Food

Stefanie Engel, Global Market Segment

Manager

4 June - 16:00-16:45

Professor Charles Spence and Jozef Youssef:

Bompas Director,

Disrupting the Senses: The Future of Sensory Branding

Bompas & Parr will take guests on a journey into the polysensory universe.

Sensory Lab Highlights

Click here for the full programme and timings

Annika Wüstenhagen,

Team Leader Business Unit Taste for Europe

From the sophistication of London and Paris to the vibrant creativity of Tel Aviv and Tokyo, join ICG Flavours on a global sensory journey inspired by the world’s most iconic cocktail cultures. Discover how bartender-led creativity, cultural trends and flavour artistry are being transformed into bold, innovative flavour concepts designed to inspire the future of food and drink through immersive, fast-paced experiences where storytelling and taste come together in every drop.

Meet the ICG team:

Damian Bellusci, CEO

Lila Mostefa,

Head of Business Development and Marketing

NPD Discovery Table Talks

The NPD Discovery Table Talks are a series of roundtables that create space for meaningful discussion, practical insight and peer-to-peer learning. These sessions go beyond presentation, offering a chance to share challenges, exchange ideas and explore new concepts in a collaborative setting.

Due to popularity and limited places, prebooking is essential for all NPD Discovery Roundtables. Download the app and go to the NPD Roundtables programme to book your selected sessions.

NPD Discovery Table Talks

3 June | 12:15 - 13:15

The Reformulation Race: How Bakery Can Keep Pace With Health-Conscious Consumers While Meeting Taste Expectations

James Slater, R&D Director

Lydia Baines, Marketing Manager for Bakery in partnership with

Lower Your Carbon Footprint with Regenerative Palm Oil

Manuel Davila, Managing Director in partnership with

The Next-Gen Plant-Protein is Here: Unlock Deliciousness at Scale

Mark Stavro, Global Marketing Director of Protein & Emulsifiers

Sherry Workman, Senior Application Scientist

in partnership with

Aging Is Inevitable. Longevity Is Negotiable: Sabinsa Next Generation of Longevity Ingredients

Dr. Umar Jan, President European Operations in partnership with

Fibre is the new protein and LifyWheat is leading the revolution

Yoni Herst, Key Account Manager

Delphine Morlat, Marketing Analyst in partnership with

Advancing Metabolic Support: GLP-1–Boosting Nutraceuticals and the Formulation Opportunities of Targeted Collagen Peptides

Jane Nansubunga, Application Scientist

Rodrigo Mallorquin, Application Scientist in partnership with

Bridging the Nutritional Gap in GLP-1 Diets: Supporting Evolving Eating Behaviours

Emma Davies, Technical Sales Manager

Lynn Richardson, Technical Sales Manager in partnership with

Winning the Shelf in 2026: Managing NPD Complexity from Source to Shelf

Michelle Henry, Regional Sales DirectorEurope in partnership with

Longevity Is About Healthspan: Botanicals Supporting Nitric Oxide, Endurance & Cellular Performance

Aleksandra Borkowska - Business Developer

Jose Rinu, Head of Marketing | Product Manager - ROW

Corinne Sandret, VP Sales and Marketing in partnership with

Everyday Nutrition: Making Protein + Fibre Fortification Simple

Sebastian Stoklosa, Technical Sales

Alex Batty, Technical Sales

in partnership with

The Longevity Consumer Is Already Spending: How Brands Win Them with Fiber, Spermidine, and Complete Protein in One Ingredient

Beyond the hype: Practical AI in Food Development

Maarten Hagen - Industry Solution Consultant

Ryan Rafferty - Head of Food & Beverage (UKI) in partnership with

Ideal Product Model: What are you really trying to create?

Suzanne Allers, Co-Founder and Partner and Aveen Redjep, Associate in partnership with

Thijs Bosch, CEO

Roel van de Put, Commercial Director in partnership with

More than convenience: The new expectations shaping meal replacement

Clara Mombeshora, Senior Consumer Insights Manager

Lin Peterse, Senior Category Development Manager in partnership with

From Hype to Harvest: Scaling AI Across the Food Value Chain

Alberto Prado, Former Vice President, Global Head of R&D Digital & Partnerships, Unilever

3 June | 13:45 - 14:45

The Reformulation Race: How

Bakery Can Keep Pace With Health-Conscious Consumers While Meeting Taste Expectations

James Slater, R&D Director

Lydia Baines, Marketing Manager for Bakery

in partnership with

Lower Your Carbon Footprint with Regenerative Palm Oil

Manuel Davila, Managing Director in partnership with

Developing higher quality, more natural products through a more scientific NPD approach

Phil Spratt, Product and Ingredient Development Team Lead

Nina Spencer, Global Sales Manager

Wendy Duncan, Safety, Quality & Allergens Manager

in partnership with

Fibre is the new protein and LifyWheat is leading the revolution

Yoni Herst, Key Account Manager

Delphine Morlat, Marketing Analyst

in partnership with

Market potential, science and innovation in functional F&B for metabolic support and GLP-1 boosting

Janne Prawitt, Scientific director Health & Nutrition

An Maris, Business Development Manager Health & Nutrition

in partnership with

Reformulating with Purpose: Taste the Innovations Consumers Want

Emma Davies, Technical Sales Manager

Lynn Richardson, Technical Sales Manager in partnership with

Winning the Shelf in 2026: Managing NPD Complexity from Source to Shelf

Michelle Henry, Regional Sales DirectorEurope

in partnership with

Clean Label Botanical Innovation for Active & Metabolic Nutrition

Aleksandra Borkowska - Business Developer

Jose Rinu, Head of Marketing | Product Manager - ROW

Corinne Sandret, VP Sales and Marketing in partnership with

Why Is Your ‘Innovative’ Product Still a Large Stack? How One Mycelium Ingredient Delivers Protein, Fiber and Longevity Bioactives in a Single Punch

Thijs Bosch, CEO

Roel van de Put, Commercial Director in partnership with

The Compliance Inflexion Point: How UK Food & Drink Manufacturers Are Navigating the Regulatory Tsunami

Maarten Hagen - Industry Solution Consultant

Ryan Rafferty - Head of Food & Beverage (UKI)

in partnership with

MVP Prototyping: How do we find the “ideal” design (sweet spot)?

Suzanne Allers, Co-Founder and Partner and Aveen Redjep, Associate in partnership with

Everyday Nutrition: Making Protein + Fibre Fortification Simple

Sebastian Stoklosa, Technical Sales

Alex Batty, Technical Sales in partnership with

Beyond diet trends: Why metabolic health is reshaping how we eat

Pippa Gibson, EMEA Nutrition Business Partner

Delphine Forejt, Senior Manager, Category Development, BBC Europe in partnership with

Aging Is Inevitable. Longevity Is Negotiable: Sabinsa Next Generation of Longevity Ingredients

Dr. Umar Jan, President European Operations in partnership with

NPD Discovery Table Talks

The Reformulation Race: How Bakery Can Keep Pace With Health-Conscious Consumers While Meeting Taste Expectations

James Slater, R&D Director

Lydia Baines, Marketing Manager for Bakery in partnership with

Beyond Claims: Translating consumer associations into functional success

Aude Dubois, Head of NPD & IPM Europe

Anaelle Martin, New Product Developer

Matteo Quere, Junior New Product Developer Food Service in partnership with

Shaping the Future of Sustainable Food

Julie Van Gansewinkel, Social Sustainability Manager

in partnership with Aging Is Inevitable. Longevity Is Negotiable: Sabinsa Next Generation of Longevity Ingredients

Dr. Umar Jan, President European Operations in partnership with

Fibre is the new protein and LifyWheat is leading the revolution

Yoni Herst, Key Account Manager

Delphine Morlat, Marketing Analyst in partnership with

Advancing Metabolic Support: GLP-1–Boosting Nutraceuticals and the Formulation Opportunities of Targeted Collagen Peptides

Jane Nansubunga, Application Scientist

Rodrigo Mallorquin, Application Scientist in partnership with

Bridging the Nutritional Gap in GLP-1

Diets: Supporting Evolving Eating Behaviours

Emma Davies, Technical Sales Manager

Lynn Richardson, Technical Sales Manager in partnership with

Winning the Shelf in 2026: Managing NPD Complexity from Source to Shelf

Michelle Henry, Regional Sales DirectorEurope in partnership with

Longevity Is About Healthspan: Botanicals Supporting Nitric Oxide, Endurance & Cellular Performance

Aleksandra Borkowska - Business Developer

Jose Rinu, Head of Marketing | Product Manager - ROW

Corinne Sandret, VP Sales and Marketing in partnership with

Beyond the hype: Practical AI in Food Development

Maarten Hagen - Industry Solution Consultant

Ryan Rafferty - Head of Food & Beverage (UKI) in partnership with

Ideal Product Model: What are you really trying to create?

Suzanne Allers, Co-Founder and Partner and Aveen Redjep, Associate in partnership with

Everyday Nutrition: Making Protein + Fibre Fortification Simple

Sebastian Stoklosa, Technical Sales

Alex Batty, Technical Sales in partnership with

The Longevity Consumer Is Already Spending: How Brands Win Them with Fiber, Spermidine, and Complete Protein in One Ingredient

Thijs Bosch, CEO

Roel van de Put, Commercial Director in partnership with

More than convenience: The new expectations shaping meal replacement

Delphine Forejt, Senior Manager, Category Development, BBC Europe

Pippa Gibson, Nutrition Business Partner EMEA in partnership with

What If Your Protein Went Beyond Muscle Building? Soy’s Science Across Performance and Metabolic Health

Mark B Cope, PhD, Director, New Business Development Protein Solutions in partnership with

| 13:45 - 14:45

The Reformulation Race: How Bakery Can Keep Pace With Health-Conscious Consumers While Meeting Taste Expectations

James Slater, R&D Director

Lydia Baines, Marketing Manager for Bakery in partnership with

Beyond Claims: Translating consumer associations into functional success

Aude Dubois, Head of NPD & IPM Europe

Anaelle Martin, New Product Developer

Matteo Quere, Junior New Product Developer Food Service in partnership with

Developing higher quality, more natural products through a more scientific NPD approach

Phil Spratt, Product and Ingredient Development Team Lead

Nina Spencer, Global Sales Manager

Wendy Duncan, Safety, Quality & Allergens Manager

in partnership with

Fibre is the new protein and LifyWheat is leading the revolution

Yoni Herst, Key Account Manager

Delphine Morlat, Marketing Analyst in partnership with

Market potential, science and innovation in functional F&B for metabolic support and GLP-1 boosting

Jane Nansubunga, Application Scientist

Rodrigo Mallorquin, Application Scientist in partnership with

Reformulating with Purpose: Taste the Innovations Consumers Want

Emma Davies, Technical Sales Manager

Lynn Richardson, Technical Sales Manager in partnership with

Winning the Shelf in 2026: Managing NPD Complexity from Source to Shelf

Michelle Henry, Regional Sales DirectorEurope in partnership with

Clean Label Botanical Innovation for Active & Metabolic Nutrition

Aleksandra Borkowska - Business Developer

Jose Rinu, Head of Marketing | Product Manager - ROW

Corinne Sandret, VP Sales and Marketing in partnership with

The Compliance Inflexion Point: How UK Food & Drink Manufacturers Are Navigating the Regulatory Tsunami

Maarten Hagen - Industry Solution Consultant

Ryan Rafferty - Head of Food & Beverage (UKI) in partnership with

MVP Prototyping: How do we find the “ideal” design (sweet spot)?

Suzanne Allers, Co-Founder and Partner and Aveen Redjep, Associate in partnership with

Everyday Nutrition: Making Protein + Fibre Fortification Simple

Sebastian Stoklosa, Technical Sales

Alex Batty, Technical Sales in partnership with

Why Is Your ‘Innovative’ Product Still a Large Stack? How One Mycelium Ingredient Delivers Protein, Fiber and Longevity Bioactives in a Single Punch

Thijs Bosch, CEO

Roel van de Put, Commercial Director in partnership with

Beyond diet trends: Why metabolic health is reshaping how we eat

Delphine Forejt, Senior Manager, Category Development, BBC Europe

Pippa Gibson, Nutrition Business Partner EMEA in partnership with

Soy Meets Dairy: The Protein Blend People Love to Doubt—And the Science That Backs It

Mark B Cope, PhD, Director, New Business Development Protein Solutions in partnership with Aging Is Inevitable. Longevity Is Negotiable: Sabinsa Next Generation of Longevity Ingredients

Dr. Umar Jan, President European Operations in partnership with

NPD Discovery Zone

Throughout the event you’ll have the opportunity to connect with change-makers in the NPD Discovery Zone. Home to scale up ingredient innovations and cutting-edge services, this is a unique opportunity to connect with those at the forefront and experience their latest innovations shaping our future of food.

Food Matters Live was jam-packed with fantastic workshops, tastings & talks. Having been to many events, the execution, communication & friendly hospitality were some of the best I’ve ever experienced.

Head of Growth, Purezza

NPD Discovery Zone

Solution: Discover how Revyve’s yeast proteins can deliver the cost reductions you’ve been looking for in your deli foods. Their heat-stable emulsions can be used in high or low fat sauces and condiments. There will be tasters made with the Revyve yeast protein, without egg and modified starches. Try for example the spicy jalapeño hamburger sauce or the rich and creamy cheese dip.

Team:

Arianne Douwma, Sales Director

Chris Van Rooijen, Product Management Director

Solution: A range of botanical extracts, distillates, infusions and purées designed to deliver ultra clean label, high-fibre innovation across flavour, functionality and sensory modulation.

Team:

Daniel Jones, Head of Food & Beverage

Claire Harris, Account Manager - Food & Beverage

Hannah Hughes, Account Manager

Solution: Fibres, prebotiocs, proteins plantbased alternatives

Team:

Bart Pennigs, Sales Manager

Marjan Nouwens-Roest, Manager Technical Sales Support

Solution: Upcycled ingredients - DuyGrain®: Upcycled Barley Protein, delivers both sustainability and performance in various foods. It offers high fibre and protein, low fat content, and valuable functional properties that support today’s product-development challenges.

Team:

Wouter Bergevoet, Commercial Manager

Myrthe Wessels, Technical Sales Manager

Merion Scheffers, Application Specialist

Solution: Nextida® GC, a specific collagen peptide composition developed to support metabolic wellness offering a science-backed, safe, versatile ingredient for glucose control and GLP-1 natural boosting.

Team:

Janne Prawitt, Scientific Director H&N

An Maris, Business Development Manager H&N

Jane Nansubunga, Application Scientist

Rodrigo Mallorquin, Application Scientist

Florencia Moreno Torres-Mc Laverty, Global Marketing Manager

Mateus Dalmago, Sales Manager

Solution: Clonbio Foods officially launch their new PurusPro® Barley Protein range at Food Matters Live to support the next generation of cross-category plant-based product development.

Team:

Declan Rooney, Business Development Director

Charlie Reilly, Business Development Representative

Solution: Introducing Fermtech’s first product, Koji Cocoa™, transformed from cocoa side streams into a high-fibre ingredient with an authentic cocoa taste, up to 98% lower CO₂ and 25-33% cost saving vs standard cocoa.

Team:

Andy Clayton, CEO

Alastair McGuinness, Product Development Director

Solution: An AI-enabled product lifecycle management platform that connects concept, formulation, sourcing, production and sales, helping food and beverage businesses accelerate time to market, improve collaboration and ensure compliance.

Team:

Ryan Rafferty - Head of Food & Beverage (UKI)

NPD Discovery Zone

Solution: Trend-led flavour concepts and natural ingredient solutions spanning beverages, savoury, bakery and desserts, designed to inspire NPD and push category boundaries.

Team:

Ludovic Heno, Commercial Manager

Georgie English, UK Flavour Sales Manager

Maria Cabrera, Head of NPD & Beverage Development Specialist

Solution: Carbon negative microalgae ingredients including Novo Protein™, Pure Blue™ and BioSolar Spirulina™ designed to meet the needs of sustainable product development.

Team:

Felix Bilodeau-Boivert, Business Development Executive

Solution: The Protein Brewery, please can you amend their copy to: Fermotein® is a nutrientdense mycelium powder. It delivers 50% protein (all amino acids), 30% fiber, essential micronutrients, and naturally concentrated spermidine (7-10x wheat germ) in one wholefood ingredient.

Team:

Thijs Bosch, CEO

Roel van de Put, Commercial Director

Solution: Phosphate-free leavening systems designed to enhance natural colour, optimise cocoa, and improve structure and consistency across bakery applications.

Team:

Matt Ayres, Head of Product Innovation

Charlotte Rollings, UK Sales Manager

Solution: Presenting Valio EILA speciality milk powders that are lactose free, designed for food manufacturing, offering e.g. improved digestibility, better texture, and flexibility for creating high-protein or reduced-sugar products.

Team:

Katriina Leigh, Customer Development Manager

Paula Plathin, Technical Sales Support Specialist

Solution: Sustainable, plant-based protein and fibre ingredients upcycled from broccoli, enabling clean-label reformulation, nutritional enhancement and cost-effective product development across multiple food categories.

Team:

Rose Judeh-Elwell, Commercial Director

Joe Sanderson, Director of Product

Solution: A unified digital platform connecting R&D, quality, regulatory and suppliers, enabling faster product development through shared data, improved collaboration and compliantby-design innovation.

Team:

Michelle Henry, Regional Sales Director, Europe

Dean Fitzsimmons, Account Exec, UK & Ireland

Matthew McInnes, Solution Engineer

Solution: Empowering food businesses with our Food Lifecycle Management Software to digitise product development.

Team:

Libby Armstrong, Marketing Manager

Mark Wood, Commercial Director

NPD Discovery Theatre

The NPD Discovery Theatre is designed to get up and close to the innovators turning ideas into products. Through a programme of engaging, fast-paced sessions with exclusive demonstrations and sampling, ingredient providers and industry experts showcase new solutions, unpack their functionality, and explore how they align with evolving consumer expectations.

We found the sessions very insightful, learned about some new techniques that are close to our hearts as innovators – I found it inspiring and it was helpful as a networking opportunity also.

Senior Brand Manager, Unilever

NPD Discovery Theatre Highlights

3

June

11:00 - 11:30

Looking back to go forward

Annie Gray, Food Historian, Presenter, Author - The Kitchen Cabinet, Radio 4

11:30 - 12:00

Consumer-Led Innovation: The Mycelium Success Story

Martina Lokajová, Co-Founder & CEO

in partnership with

12:15 - 12:45

Ultra Clean Label. High Fibre. Full Flavour. Botanicals are driving the future of innovation.

Daniel Jones, Head of Food & Beverage

in partnership with

13:45 - 14:15

Rethinking food – a new way of cooking for a changing world

Frank Lantz, Michelin Chef & Founder - Uhhmami

in partnership with 14:15 - 14:45

Less Waste, More Taste: Rethinking the Value of Bananas

Martin Thomsen, CEO

in partnership with 14:50 - 15:20

We turn carbon dioxide into sustainable and highly nutritious food on non-fertile land

Felix Bilodeau-Boivert, Business Development Executive

in partnership with

15:20 - 15:50

From Pure Ingredients to Better Meals: Developing Shelf-Stable Protein Convenience

Jens Madsen, Export & Food Service Director

in partnership with

Meet your host

Welcome to Rachel Auty, your host of the NPD Discovery Theatre. Rachel has worked with leading brands including Marks & Spencer, Costa Coffee and Greencore, helping to turn insight into impactful NPD.

4 June

10:15 - 10.45

The Software Behind the Label: Smarter Product Development in Action

Mark Wood, Commercial Director in partnership with

11:00 - 12:00

From kitchen food lab to plant-based R&D

Gil Dumarey We’re Smart

Kirk Haworth PLATES

Adam Smith, Executive ChefCoworth Park

in partnership with

12:15 - 12:45

Elevating Products with Dairy Ingredients: creating tasty, versatile and nutritionally high quality solutions

Katriina Leigh, Customer Development Manager

Paula Plathin, Technical Sales Support Specialist

in partnership with

13:45 - 14:15

In conversation with Neil Rankin, chef, author and co-founder of symplicity®.

Neil Rankin, Chef, author and co-founder of symplicity®.

in partnership with

Welcome to the organic innovators from Denmark

We are delighted to have the Danish Agriculture & Food Council join us in London. They will be hosting six companies that represent a wide variety of products from Denmark, highly relevant to the UK market.

14:15 - 14:45

NPD Through a Circular Business Model

Rebecca Ghim, Co-founderThe Ferm in partnership with

14:50 - 15:50

In microbes we trust

Robin Sherriff, CEO, The Fermenters Guild UK in partnership with

Food Matters Exchange

Connect with the right peers, speakers and partners through private, pre-arranged 1-2-1 conversations. Bringing the Food Matters Live community together, it offers a structured way to have focused discussions around NPD projects, sourcing needs or potential collaborations. Whether you’re solving a challenge or exploring new opportunities, it’s where meaningful, high-value conversations happen.

Download the app to begin exploring event contacts, scheduling your meetings and arrive with your meetings mapped out for maximum impact.

Where the right conversations begin...

Food Matters Exchange is a new service designed for those who want to get more from Food Matters Live through private, one-to-one conversations with exactly the right people. It brings together attendees, speakers and partners through a structured meeting platform.

Whether you are looking for guidance and collaboration on an immediate or future NPD project, or have a particular sourcing or procurement need, or you want to arrange to meet your peers to discuss a shared vision and potential collaboration, Food Matters Exchange is the place to have those conversations with privacy.

Each meeting lasts thirty minutes, with sessions held across both afternoons.

13:45 - 14:45 14:50 - 15:50 16:00 - 17:00

How it works

Step

1

Download the app

The Food Matters Live app will be your guide to planning your day and meetings schedule. link to QR code here

Build your profile

Share a little about your role and the topics you’re most interested in exploring. This helps other participants quickly identify shared thinking, relevant experience or useful perspective.

Step 3 Step 4

Request your meetings

Attendees and speakers can browse the full community through the “Request a meeting” menu item - including partners, and book their meetings with those whose experience feels most aligned.

Work with our concierge team

Not sure where to start? Our concierge team is on hand to help you identify the right people and shape a schedule that works for you.

Early engagement will give you the best opportunity to secure the conversations most relevant to you.

*The Food Matters Exchange meetings service is available to attendees, speakers and partners. Business pass holders are not eligible to participate.

...with the right company

Teams attending include:

AB World Foods Abel & Cole AG Barr Agrigum Alkemista Apetito Arbonne Arla ASDA Avondale

Aymes Allicio BaxterStorey Bells of Lazonby BetterVits/Pawfy Bidfood Big Pot Co Ltd Biotiful Gut Health

Black Label Creations BM Foods Boone Boots Bremner & Co Brioche Pasquier UK BWG Foods Carlsberg

Britvic Cherrytree Bakery Coca-Cola Coeliac UK Compass Group UK and I Compleat Food Group COOK!

Costa Coffee Crediton Dairy Danone UKI David Wood Baking Ltd DeliFrance Do & Co Dr Oetker

Ella’s Kitchen Europe Snacks Fermental Field Doctor Finsbury Food Group Food and Drink Federation

Fortnum & Mason fourfive FungiTech Genius Nutrition Ghifaros Food Glebe Farm Foods Ltd Glovo

Good Eating Company Good Guys Bakehouse Gousto Gran Luchito Greencore Greenyard Grupo Bimbo

GU Puds HBI Eurocaps Health Span Healthy Ventures Ltd Herbalife HelloFresh Hilton Group Holland and Barrett Hovis Humdinger Hunter & Gather IBC Simply Innocent Drinks ISS World Joe & The Juice

John West Kavli UK Ltd Kepak Convenience Food KFC Khoki United Ltd Kraut Food Studio Kraft Heinz

La Caselle L’Aquila Lantmannen Unibake UK Leathams Life Health Foods Little Moons Little Origins

Liva Healthcare Moroccan Delights MAMAY Technologies Ltd Marks and Spencer Marshall Wace LLP

Marshfield Farm Ice Cream Martin Mathew Marston Foods McCormick MicroLub Mindful Chef Mission Foods Mitchells and Butlers MOJU Drinks Mondelez Morrisons Myton Food Group Nando’s Natalie’s Vegan Kitchen NATÜXIR Nature’s Finest Food Products Ltd Nelstrops Nestle Noble Foods Nomad Foods

Nualtra One Living Organa Ourvita Group Oviva Oxford Brookes Centre for Nutrition and Health Partners in Produce Ltd Patisserie Valerie PepsiCo PETA Foundation Pierryl Pilgrims Europe pladis Planet Organic Pomona Juice Prep Kitchen PrepWorld Premier Foods Pret a Manger Prime Hydro Princes Ltd Principle Healthcare Quorn Foods Rain Nutrience Ramona’s Kitchen Revive Active Ringtons Rocket Fuel Wellbeing Sainsbury’s Salad Works Samworth Brothers Saputo Saucy Mahi Second Nature Shatter Size Zero Shish Mahal Sodexo Speedibake Squerreys Winery SRH Starbucks Stateside Foods Stellantis Group Sucseed Suntory SuperSpice Taylors of Bruton Taylors Snacks Ltd Tesco Thai Union The Designer Drinks Company The Foodservice Centre The Gym Kitchen The Mills Fabrica The Nutrient Gap Ltd The Real Olive Company The Village Bakery Wrexham THIS Thomas Franks Thompson and Capper Tickles Pickles Tilda Tofoo Tropicana Brands Group TUI Airline Twisted Kombucha Unilever University of West London Vacherin Vandemoortele Viridian Nutrition Vista Milk W-Wellness Wadworth Brewery Waitrose Walkers Shortbread Warburtons Westbury Street Holdings (WSH) What’s Cooking Whitbread Group Wild Nutrition Wonderfield Group Woolf’s Kitchen Worldwide Foods Yakult Yeo Valley Brands YOMİO Zoe Ltd

Networking App

Our event networking app is designed for you to make the most of your time onsite at Food Matters Live.

Visit the app store to download and begin planning your visit, browse the programme, and request meetings today.

How will it help you?

Through a curated mix of content, experiences, and connections, you can:

Access 100+ speakers shaping what’s next Explore cross-category immersive tastings. Experience flavour and colour innovation.

Join the NPD Discovery Zone, Roundtables and Theatre. Exchange business contacts through 1-2-1

Download on

Scan to download the app

Download on

Scan to download the app

Join Food Matters

Live Cocktails at 17:00 each day

We invite you to join us at our cocktail reception, to experience the first ever signature Food Matters Live cocktail and mocktail, designed exclusively by our mixologist, Cosmo Lewis - and in partnership with