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

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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

 

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