What opportunities do ‘emerging ingredients’ like insect protein and ancient grains offer for product innovation and improved nutrition? How will consumers react? And, what is the regulatory position?
Chair: Steve Osborn, Food Technology Scout, The Aurora Ceres Partnership Ltd
|10.30 – 10.45||
Trends and developments in ingredient innovation: what does this mean for the products and foods of the future?
Steve Osborn, Food Technology Scout, The Aurora Ceres Partnership Ltd
|10.45 - 11.00||
From seaweed to bacon: the future of food lies in the sea
Willem Sodderland, Founder, Seamore
|11.00 – 11.20||
Case study of insect-based foods
Clément Scellier, Co-founder, Jimini’s
|11.20 – 11.40||
Exploring opportunities for innovation and nutrition in seaweed
Dr Craig Rose, Founder and Managing Director, Seaweed & Co.
|11.40 – 12.00||
The pea story: from humble beginnings to driving innovative ingredients
Valerie Barfoot, Business Developer, Nutrition Business Unit, Roquette