Welcome, you can refine the programme by selecting an area of interest below:
  • Full Programme
  • Day 1
  • Day 2
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  • Research & Development
  • Innovation
  • Consumer Insights & Marketing

For more information or to enquire about potential speaking opportunities at this leading food innovation event,
please contact Gurtej Johal, on +44 20 7202 7631

Monday 2nd March 2015 (Day 1)

07:45-08:45
08:00-08:40
08:45-08:55
08:55-09:30
09:30-10:05
keynote
research & development

  • What is the future for gastronomy?
  • How can companies, brands, outlets and restaurants adapt?
  • How can you prevent sacrificing the quality of taste, aroma and texture in search for a more healthy and nutritious formulation?

Andoni Luis Aduriz
Michelin Star Chef
Mugaritz Restaurant


10:05-10:30
innovation showcase

The Ingredients Innovation Showcase is designed to highlight new ingredient solutions that will help the food and beverage industry identify the latest innovations and new technologies

Entrants will have five minutes to introduce their offering or solution to the entire delegate audience and convince them they deserve to be the winner of the ‘Ingredients Innovation Showcase Award 2015’.

The winner will be selected by an audience vote and announced at the sponsored dinner and award ceremony


10:30-11:10
11:10-11:15
11:15-11:55
11:55-12:10
12:10-12:45
case study
research & development

  • Discover some of the latest solutions for achieving a cleaner label
  • Initial stages of development are crucial to effectively avoiding the use of artificial flavours, colourings etc. or additives and supplements
  • How replacing legacy formulations for established or new products can open the window to a new set of consumers


case study
consumer insights & marketing

  • What gives a food movement longevity: turning a fad into a mega-trend
  • Adapting your strategy for short and long term trends
  • Identifying, consolidating, and growing niche markets
  • Maintaining momentum and relevance through product innovation


12:45-13:20
workshop
research & development

  • Awaiting session abstract


workshop
innovation

  • How can you make your product innovation standout in such a crowded marketplace?
  • What lessons can the food industry learn from other, similarly competitive industries?
  • How can you manage the risks and threats of stepping out of your comfort zone?
  • The importance of making your product truly innovative and finding a USP


workshop
consumer insights & marketing

  • Developing a consistent visual brand of health among your products
  • Growing a natural corporate image
  • Adding product value: Innovative methods to promote nutrition, health, and wellness


13:20-14:20
14:20-14:55
case study
innovation

  • How has innovation changed in a global marketplace?
  • How can you mitigate the risks? Consumer demographics will dictate the success of any geo-cloned innovations
  • Monitoring and interpreting global open innovation: How to track and exploit foreign developments
  • Tailoring global solutions for your organization and the North American market


case study
consumer insights & marketing

  • Has social media become the new focus group?
  • Elicited versus non elicited research - defining the real preferences, demands and concerns of the contemporary consumer
  • Using new online mediums for research rather than structured surveys
  • What can be learnt from other industries who have already explored and exploited these platforms?


14:55-15:30
workshop
research & development

  • Leveraging your nutrition team: How can they advise you on sodium reduction for R&D?
  • Investigating the results of sodium replacement trials
  • Capitalizing on new replacement technologies to improve functionality


workshop
innovation

  • Awaiting session abstract


workshop
consumer insights & marketing

  • Increased consumer power is here to stay and looks set to grow within the food and beverage industry
  • How can you turn consumers into advocates for your brand and build brand loyalty?
  • Exploring proactive methods to align your products to the shifting consumer demand rather than being reactionary


15:30-16:10
16:10-16:45
panel discussion

  • What are the benefits of collaborative innovation?
  • Can disruptive innovations only be achieved in Open Innovation?
  • How open is Open Innovation? Do collaborators always hold back?
  • Is true innovation being led by small start-ups or large corporations? What can be learnt from both sides? 


16:45-17:20
keynote

  • What lies behind the increasing demands for the private label in the food and beverage industry?
  • Discover what retailers prioritise in the current climate and how they align to the shifting consumer demand
  • How can your position your business to maximise its appeal to the retail sector?


17:20-17:30
17:30-18:30
19:00-22:00

  • Delegates will have the unique opportunity to network in an informal environment at the highly acclaimed L'atelier des Chefs kitchen in St Paul's for this specially designed global street food cooking class
  • This will be the first time in the event's history that delegates will be able to learn some tips and tricks first-hand from expert chefs


Tuesday 3rd March 2015 (Day 2)

07:45-08:45
08:00-08:40
08:45-08:55
08:55-09:30
keynote

  • Preparing for the future by making investments which will incur short term costs for long term gains
  • Exploring the divide between wanting to be seen to be sustainable and being truly sustainable
  • Increased commercial responsibility and a focus on 'going green' across the food and beverage industry
  • Exploring global evolutions in diet, flavour and nutrition factors
  • Managing resources between core items and local consumer products
  • Does profit always come first?


09:30-10:05
10:05-10:10
10:10-10:50
10:50-11:30
11:30-11:50
11:50-12:25
case study
research & development

  • Find out how to attain approved health claims for your product
  • Discover revolutionary new methods to adjust your product formulation to meet health claim regulations
  • How can the latest technological innovations help you in maintaining existing health claims?


case study
innovation

  • Meeting consumer demands with intelligent innovation
  • Leveraging technical breakthroughs to create business value
  • Effective management of fast paced innovation
  • Applying a continuous improvement mindset to innovation products: optimization throughout a product’s lifecycle
  • Connecting the broader organisation to the innovation agenda to create a best in class innovation programme

Dave Madigan
Global Innovation & Brand Change Director
Diageo


12:25-13:00
workshop
research & development

  • Going beyond nutrition: utilizing protein to optimize product quality and shelf life
  • Comparing protein benefit, functionality, and price
  • Progressing through the protein lifecycle: Identifying when the timing is right


workshop
innovation

  • Considering the functional potentials of active packaging
  • Interacting with your consumers through intelligent and responsive material technologies
  • Adapting emerging technologies and principles into your current packaging


workshop
consumer insights & marketing

  • Triggering consumer engagement through packaging design
  • Compelling your consumers to share their experience on social media
  • Case study: Why was Share a Coke so successful?


13:00-14:00
14:00-14:35
case study
research & development

  • Find out more about the latest innovations including ‘Modified Moisture Packaging’
  • Explore new and innovative pre-packaging techniques
  • Establish strategies that maximise shelf life without impacting on quality


case study
innovation

  • Effect of fluctuating prices of commodities on NPD and innovation
  • Availability of resources for product development is becoming more scarce
  • Where should you look to invest in the future before significant price rises


case study
consumer insights & marketing

  • As the inclusion of nutritional information on food products becomes mandatory in Europe, what must you do to comply?
  • How to achieve simple labelling for your consumer base while meeting the changing regulatory demands
  • Key case study examples of effective and ineffective labelling in the food and beverage industry


14:35-15:10
workshop
research & development

  • Comprehending the consumer: Clarifying what the non-scientist is looking for in nutrition
  • Pinpointing the correct ingredients and additives to increase your product’s nutrient content
  • Exploring conventional and non-conventional techniques and technologies to preserve nutrition
  • High pressure processing (HPP)
  • UV processing
  • Electric Pulse Field Processing


workshop
innovation

  • How can I make innovation lean?
  • Streamline the process and cut down time and expense
  • R&D, Innovation and Marketing : determining the process and setting goals
  • Internal conflict management: solving the issues in front of you and those that may arise during the ideation and implementation process


workshop
consumer insights & marketing

  • Anticipating consumer views on health and wellness: What influences the next big trend?
  • Tracking trendsetters and thought leaders to predict their next move
  • How does a health fad turn into a mainstream trend? Evaluating the evolution of trends


15:10-15:50
15:50-15:55
15:55-16:30
panel discussion

  • Pinpointing priority emerging markets and growth opportunities
  • Ensuring the emerging market is right for your organization and product
  • How can you appeal to the burgeoning middle classes? A growing appetite for a western diet
  • Overcoming regional challenges to market penetration and expansion
  • Localising your offering:  the importance of a regional or local focus in order to increase your NPD success rate


16:30-17:05
keynote

  • Understanding why many consumers are choosing to adopt a certain diets (e.g. gluten free despite not having celiac disease)
  • Is gluten free going to become the next ‘low carb’ trend?
  • Outlining how products can be effectively labelled to meet consumer trends, from a strategic and regulatory perspective
  • Why are some manufacturers labelling products as "gluten free," for example, when they didn’t have gluten in them previously and were not advertised as such?


17:05-17:15
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