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Dr Kaly Chatakondu, Commercial Director of Food Ingredients at AAK UK LTD, discusses how fats and oils technology reduces sugar, calories and saturated fats while maintaining taste.
Amirah Ashouri, Research Manager at MMR, highlights the changes in attitudes towards functional foods and the importance of accessibility, compliance and connection.
Laura Clews, Associate at Mathys & Squire Intellectual Property, explains the necessity of protecting food innovation and the different areas of IP that companies should think about.
Chris Melton, General Manager of Döhler UK Limited, explains the Generation Z and millennial ethos to shopping and predicts which market sectors will thrive over the next five years.
Jessica Herridge, Founder of Bodkin's, discusses the healing and nutritious properties of fermentation and the global growing demand for products containing good bacteria.
Paul Hamilton, Sales Manager at TH GEYER, outlines the latest consumer trends in flavours and the growing opportunities for ingredient suppliers to work with innovative SMEs.
Katarzyna Wilk, Associate Director, European Affairs from The Whitehouse Consultancy talks sports nutrition regulations and a post-Brexit market.
Andy Wardlaw, Marketing & Insights Director at MMR Research Worldwide, discusses how consumers are moving from natural to nourishment.
Yvonne Taylor, Managing Director at PPL Insights, shares key considerations when it comes to health and wellbeing product development.
Per Rehne, Commercial Director of OptiBiotix, discusses the connection between biotech and consumers, and what's next for personalised nutrition.
Alessio D’Antino, Founder & CEO of Crowdfooding, explains how their interactive mapping tool reveals the latest technologies in the food tech.
Mike Rogers, Founder of Troo Granola, discusses how increasing consumer awareness drove the company's transition into gut health.