19-20 November, ExCeL London

3 streams. 12 sessions. 100 speakers. 
Inspiring global food innovation. 


Tomorrow’s innovation: defining the future of nutrition and food systems

 

  Sponsored by

Tuesday, 19 November

9.30am – 12.30pm

Changing global diets: innovation for health and nutrition

The human and economic costs of poor diet are unquestionable. The global food industry has an enormous opportunity to improve those diets. So what are the most promising areas of development and where are the transformational technologies?

This session reveals why innovation is the key to changing global diets for the better, and how the food industry can also utilise new technology for commercial benefit.

2.00pm – 5.30pm

A food Robolution? Next generation food manufacturing

In a world where customer tastes and trends change rapidly, food manufacturers need to embrace technology and the future as it is coming faster than we think. But what does that mean?

This session anticipates the ways in which food manufacturing will be revolutionised by the impact of technology - robotics, artificial intelligence, big data, nanotechnology, blockchain, intelligent supply chain management, and of course, the Internet of Things.


Wednesday, 20 November

9.30am – 12.30pm

Alternative proteins: meet the innovators racing to reinvent the meal

The scope for alternative proteins is huge: growing meat in labs, producing creamy scrambled “eggs” from mung beans, or making fish that has never swum in water, or cow’s milk brewed from yeast.

This session examines the challenges and opportunities provided by a range of new protein options, and how this powerful movement can change our relationship with protein forever.

2.00pm – 5.00pm

A starring role for Nutraceuticals: from side show to the main stage

Coined in the 1980s to describe “a food or part of a food that provide medical or health benefits, including the prevention and/or treatment of a disease”, the role of nutraceuticals is currently much debated.

Are they better suited to being supporting actors - supplementary to diets and fulfilling a quasi-healthcare function? Or can they play a leading role, and become part of mainstream food and drink formulation and manufacture? Are nutraceuticals the future of intelligent food?