Hear from the experts on the important connections between food, health and sustainable nutrition
Helenor Rogers, Co-Founder, TrooFoods Ltd. discusses why they're not just making delicious fibre-rich food, but also giving people a mechanism to track their gut health.
Inderpal Saraw, Managing Director, i-ingredients Ltd, discusses how gut health and sustainability are some of the leading trends in the nutraceuticals sector.
Jamie Crummie, Co-Founder, Too Good To Go, created an app to reduce food waste that also connected people to new retailers and experiences in the process.
Carole Bingley, Technical Specialist, RSSL talks about the ingredient trends they are seeing in 2019, and how the move to cleaner labels is important to consumers.
David Hobson, Managing Associate, Intellectual Property, Mathys & Squire, explains the benefits of registering your intellectual property, and provides his top tips for SME's.
Marije Vogelzang, Eating Designer and Head of the Food Department at Design Academy Eindhoven, explores the future of food and the disruptive role designers can play in shaping it.
Economist, presenter and journalist Tim Harford talks about human behaviour, why we expect big global brands to build trust and why we turn on them when they don’t.
Sara Bruce-Goodwin, Vice President Research and Development at Starbucks Coffee Company, reflects on their proactive approach to product reformulation and innovation.
Simone Frey, Founder of Future of Nutrition, discusses the development of nutrition as "the new medicine" and the advancements we can expect to see in personalised nutrition.
Prof. Dame Theresa Marteau DBE, Director of the Behaviour and Health Research Unit at Cambridge University, explores the best methods for reducing calories in the out-of-home sector.