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Join leading F&B experts to tackle current challenges and identify immediate opportunities in new product development.
Plant-based Ingredients Sessions
o Eva Esparza, Head of Marketing Europe, Core Food Specialties, Roquette
o Iva François, Global Market Manager, Fibers and Formulated Solutions, Roquette
o Sandrine Bouvier Europe, Market Manager, Plant Proteins, Roquette
o Marie Blondel, Global Business Communication Leader – Food Global Business Unit, Roquette.
Health and Wellbeing Sessions
Ingredients Reformulation Sessions
Sustainable Food Systems Sessions
Innovative Ingredients and Technologies Sessions
Regulatory, Food Safety, Supply Chain Management Sessions
Future of Nutrition Panel Discussions
Find out what food pioneers from across the food industry and beyond think about the changing food and nutrition landscape.
Future of alternative Proteins
Innovation Hub Programme (Show Floor & Online):
Join us from the onsite Innovation Hub for a programme highlighting innovation and exploring the latest market trends. Follow the discussions with our keynote speakers on the future of food.
Independent restaurants, chains, and ingredients suppliers need to keep a track of dining habits and anticipate emerging food trends to fully meet consumer expectations. Lizzy Freier, Director of Menu Research & Insights at Technomic, discusses how data analysis can give food service businesses a cutting edge. Read the full interview
The transitions towards sustainable food systems will fail without the adoption of alternative sources of protein. For this to happen, technological challenges need to be overcome, and a viable commercial ecosystem built. Seren Kell, Science and Technology Manager at Good Food Institute Europe, discusses key opportunities, and explains how GFI Europe is working to make this transition a reality. Read the full interview