Food technology is changing the way we grow, prepare, order and consumer food and drink. With investment pouring in to disruptive technologies from information analytics to new delivery services, this seminar will examine the very hottest new innovations and the potential they have to transform the food and drink industry.

Chair: Jon Poole, Chief Executive, The Institute of Food Science and Technology (IFST)

14.15 – 14.35

Virtual reality: lessons learned by early adopters and scope for future functionality

James Read, Founder, Giant Peach

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14.35 – 14.55            

Freeze-concentration of fruit juices: an innovative concentration technology

Adolf Pircher, Quality Assurance Manager, Iprona

14.55 – 15.10

Jumping the S curve: examining innovation outside the food space

Professor Bryan Hanley, Specialist – Agri Food, Knowledge Transfer Network

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15.10 – 15.30

In conversation with Bio-Bean: revolutionary technology using spent coffee grounds to create biofuels

Tom Bage, Head of Communications and Marketing, Bio-Bean

15.30 – 15.45

Meeting consumer needs: new technologies to expand the development of healthier foods

Vanessa Azevedo, EMEA Field Marketing Manager, Dow Pharma & Food Solutions

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