Food technology is developing rapidly, creating opportunities for revolutionary products and experiences across the food and drink industry. When tech innovations coincide with consumer trends, there is scope for true transformation. What are the latest innovations set to change the face of the industry? How are consumers responding to developments? And, what risk factors need to be considered to safeguard the industry?

Chair: Professor D Ian Givens, Director, Institute of Food, Nutrition and Health, University of Reading

16.00 – 16.20

Taking a long-term view of emerging trends and technologies to help consumers make better food decisions

Dr Adrian Hodgson, Nutrition Innovation Consultant, Nutriknow

16.20 – 16.40

Disruptive technology: creating novel ingredients and products whilst improving quality and using low energy consumption

Fabrice Gascons Viladomat, Owner, Ederna

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16.40 – 17.00

Envisaging the role of nutritional information apps and what they mean for food manufacturing, labelling and transparency

Katharine Jenner, Campaign Director, Action on Sugar

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