28 - 29 November 2023 - Conference Theatre, Hall 4.0
Jam-packed with new product ideas, industry insights and the latest research
28-29 November 2023
The knowledge your F&B business needs
The 2-day Fi Conference will offer a programme focused on tackling current challenges and identifying immediate opportunities for R&D and product development professionals in the F&B industry. Through a mix of keynote presentations, panel discussions and company case studies the conference will provide in-depth insights into current trends and examples of applications of the latest research.
Stand number: 4.0K141
This year's Conference will focus on four main themes:
Reformulation and ingredient innovations
Health and wellbeing
Alternative ingredients and proteins
Highlighted experts
Corinne Duffy
Solvay
Global Technical Marketing Manager
Katharina Burdorf
Hydrosol
GmbH & Co. KG
Team Lead Product Management
Cyrille Filott
Rabobank
Global Strategist
Kalina Doykova
Euromonitor International
Senior Research Analyst
Dr Raphaelle O’Connor
inewtrition
Global Technical Lead in Customised Nutrition
Dr Miguel Toribio-Mateas
Chuckling Goat
Head of Research and Development
Sophie Medlin
CityDietitians
Consultant Dietitian
Dr Rianne Ruijschop
NIZO
Department Head Health
Bernard Lahousse
Foodpairing
Chief Innovation Officer
Rick Miller
Mintel
Associate Director, Specialised Nutrition
Isabella Iglesias-Musachio
Bosque Foods
CEO & Founder
Aarthi Janakiraman
Frost & Sullivan
Research Director, TechVision
Christiaan Kalk
lsbi | life science-based innovations
Senior Consultant: Regulatory, safety and health aspects of food innovations
Dr Marjolijn Bragt
Wageningen University & Research
Programme Manager Nutrition for Optimal Health
Check out the Fi Europe Conference agenda
NEW: Speaker interview
We sat down with Kalina Doykova, Senior Research Analyst at Euromonitor International, to discuss her upcoming session at the Fi Europe Conference, focused on the present challenges and future opportunities for the European plant-based sector.
Check out the full interview today!
Explore the Conference themes
Plant-based
Sessions dedicated to the plant-based theme will explore the most pressing topics for product developers and brands today. Market insights from a leading company will reveal fresh data on the key considerations of price, health, and taste for consumers. Is the market imploding, slowing down, or just changing? Who are the new players to watch in this space? Global analysts will take an in-depth look at plant-based meat alternatives and offer insights into where we should be looking next to develop and how to market these products successfully. How do we align the conscious consumer’s interest in health and sustainability with the ultra-processed reality of many meat and fish analogues? We will take a scientific deep dive into dairy alternatives and be joined by a panel of notable startups sharing their successes and challenges.
Health and wellbeing
The conference segment on health and wellbeing offers a comprehensive overview of the cutting-edge developments in the field. Dive into the realm of gut health and discover how specific food categories can support a healthy digestive system. Gain valuable knowledge on traditional versus innovative ingredients for product development, including the incorporation of immunity-boosting ingredients in foods. Explore the power of functional ingredients for improved physical and mental health, and engage in a panel discussion on healthy indulgence and meal replacement, where macro- and micronutrient balance meets great taste. Don't miss this opportunity to stay ahead of the curve and drive innovation in the food Ingredients industry.
Reformulation and ingredient innovations
The theme will delve into the solutions for brands answering the demand for healthier products and the new innovations making this possible. Reducing sugar is a hot topic and has been for a very long time. As new sources like brazzein and other sugar proteins come to market and old favourites in the sweetener category become more controversial, our expert will explore the options and timelines for new solutions to a global problem. Colours and flavours are a product developers’ dream tools but in the current climate of increased focus on clean label products, how do we define natural colours and flavours; what new technologies are focussing on this; and what is the cost implication? Fat reduction is often the primary goal of a reformulation project but across bakery, snacks, and many other categories finding healthier and more sustainable options can be challenging. Discover new solutions from established experts in reformulation and startups operating in this space.
Alternative ingredients and proteins
What are some of the most disruptive alternative technologies for sustainable ingredient production? From well-known biomass fermentation technology used by Quorn to precision fermentation and cell culture technology, companies are addressing the protein transition problem going beyond plant-based solutions. Using precision fermentation, the industry is bringing to market whey, casein, and other nature-identical dairy protein ingredients but also enzymes, flavours, egg substitutes, vitamins, food colours, and fats. Cell-cultured meat is gaining regulatory approval in Asia and the US and much more is being produced, like animal fat, milk, coffee, and cocoa. Meet trailblazers within the alternative ingredient and protein space revolutionising the industry and showing the limitless possibilities these technologies can enable.
Where the tastemakers of the world meet.
Be part of the conversation.
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