Speaker Interviews

Stina Spiegelberg

Stina Spiegelberg cooks up inspiration with ProVeg

FEATURED CHEF Plant-based Experience Stina Spiegelberg , a vegan TV chef and author of eight cookbooks, is dedicated to educating professionals and consumers about plant-based foods. She supports the...

How can dairy keep its edge?

FEATURED SPEAKER Fi Conference Master Class 2019 How can dairy brands remain relevant faced with criticism of their environmental impact and consumers’ rising interests in alternatives such as plant-...

Sports science and personalisation key to sports nutrition going mainstream

FEATURED SPEAKER Fi Conference 2019 Now that the active lifestyle and sports performance categories are merging, manufacturers need to discover how to ride the trends consumers engage with in order...

Sweetening the sugar bill

FEATURED SPEAKER Fi Conference 2019 Prompted by public health requirements from consumers and authorities alike, reducing sugar content is a priority for F&B manufacturers. But what options do...
Kevin Verstrepen

New technologies improve age old fermentation process

FEATURED SPEAKER Fi Conference Master Class 2019 Yeast brings flavour to our fermented beverages. Using state-of-the-art technology to unlock the chemical composition of a certain beverage can help...

Milk is (for) life: the lifelong benefits of dairy products

FEATURED SPEAKER Fi Conference Master Class 2019 From children’s bone development to maintaining muscle strength for elderly populations, dairy brings benefits at all stages of life. Despite the...

Staying ahead of major shifts in the beverage aisle

FEATURED SPEAKER Fi Conference Master Class 2019 From boosting their immune defences, to supporting protein intake, consumers increasingly expect more from their drinks. Together with environmental...

Innovation starts with plant-based breakfast

FEATURED SPEAKER Future of Nutrition Summit and Fi Conference 2019 Plant-based and clean meat are solutions to answer consumers’ demands for more environmentally friendly food products. By developing...

Eggless plant-based alternatives for bakers

FEATURED SPEAKER Fi Conference Master Class 2019 Plant-based solutions provide useful alternatives to bakery products seeking to answer consumers’ health and dietary requirements. Research in...

Answering sustainability challenges with (a)cellular agriculture

FEATURED SPEAKER Fi Conference 2019 Cellular and acellular agriculture can answer some of the sustainability and health challenges faced by the food industry. The development of high techno-...

Can dairy deliver healthy product innovation?

FEATURED SPEAKER Fi Conference Master Class 2019​ The versatility of dairy products offers a range of options for food scientists looking to develop new products. From textures and flavours to...

Think like a criminal to tackle food fraud

FEATURED SPEAKERS Expo FoodTec Hub Industry and regulators can win the fight against food fraud and significantly reduce consumer vulnerability by working together. This will be the key message from...